What can vegetables add to a meal?
Flavor, Color, Texture
When is the best time to buy vegetables? Why?
When they are in season because they are cheaper and probably higher quality
Give two ways that vegetables are sold.
Loose, plastic-covered tray OR pre-packaged bag, bunches held with plastic tie or band
Vegetables are highly perishable, what does this mean?
Spoil quickly
Which cooking method used for vegetables is the best for retaining nutrients?
Steaming
Simmering
What is reconstitution?
Adding liquid to dried vegetable
What is the process of cooking something over direct heat- most people do this outside?
Grilling
Which cooking method helps in speeding up the cooking process?
Pressure cooking
Should onions be stored in an airtight container? Why?
No, air needs to circulate around them
List at least 3 vegetable nutritional factors.
Vitamin C, Dietary fiber, carbohydrates, vitamin K, calcium, folic acid
What are crudites?
Sliced or small whole vegetables served raw, often with a dip (vegetable tray)
What is a tuber?
Large underground stem that stores nutrients
What 4 items are affected when vegetables are cooked?
Nutrients, texture, color, and flavor
What is a bulb?
Fleshy structures surrounded by layers of fleshy leaves
What purchased form is the most nutritious?
Fresh and frozen
Which four vegetables are usually sauteed?
Name 3 types of cooking methods use moist heat?
Simmer, steam, pressure-cook, braise
Name 3 types of cooking methods that use dry heat.
Braise, fry, bake, roast, grill
Which cooking method used for vegetables will preserve color and flavor?
Braising
What are the 4 characteristics of a well-cooked vegetable?
Tender-crisp texture, retains natural vivid color, retains characteristic flavor, retains maximum amounts of nutrients
List the 8 main types of vegetables.
Flowers, fruits, seeds, stems, leaves, roots, tubers, bulbs
There are 6 items that a person should consider when selecting vegetables. What are 5 of them?
Ripeness, color, texture, shape, size, and condition
A person should avoid eating a green potato because it could contain ________ which is toxic and bitter.
Solanine
What can be done to retain the color of vegetables while cooking?
Add 1/2 teaspoon baking soda to the water