Chapter 18 Vegetable Review- Intro

Cut into thin, matchstick-sized strips

• julienne

• chlorophyll

• legumes

• carotene

A pigment that determines the color of green vegetables

• julienne

• chlorophyll

• legumes

• carotene

The pigment that determines the color of orange vegetables.

• julienne

• chlorophyll

• legumes

• carotene

Peas, beans, and lentils

• julienne

• chlorophyll

• legumes

• carotene

Cooked vegetables that are tender, but still slightly firm

• crisp-tender

• anthocyanin

• crisper

• flavones

Pigment that determines the color for red vegetables

• crisp-tender

• anthocyanin

• crisper

• flavones

Drawer or compartment in the refrigerator designed to keep vegetables firm and fresh

• crisp-tender

• anthocyanin

• crisper

• flavones

Pigment that determines the color for white vegetables

• crisp-tender

• anthocyanin

• crisper

• flavones

Including a variety of vegetables in a diet is important because different vegetables provide different nutrients and phytonutrients.

• True

• False

Vegetables cost more when purchased during their peak growing season.

• True

• False