Quiz 2.2 VEGETABLES

It gives the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

• Chlorophyll

• Sulfur Compound

• Nitrogen Compound

• Glutamic Acid

It is the natural sugar that provides the sweetness in vegetables.

• Lactose

• Froctuse

• Fractus

• Fructose

It is a yellow, orange to red soluble pigments found in plants.

• Carotenoids

• Flavonoids

• Chlorophyll

• Glutamic Acid

A fat soluble compound responsible for the green color of plants.

• Acid

• Anthoxanthin

• Chlorophyll

• Beta Carotene

This component is responsible for red and blue to violet pigments (beets) Tube, eggplants

• Anthocyanins

• Anthoxanthin

• Lycopene

• Beta Carotene

Wash green leafy vegetables in several changes of hot water.

• True

• False

Peel vegetables as thinly as possible.

• True

• False

Limp vegetables can be soaked briefly in cold water to restore crispness.

• True

• False

Do not scrub well unpeeled vegetables.

• True

• False

Wash all vegetables thoroughly.

• True

• False