Vegetables

Which one of these is NOT a way to classify vegetables?

• Size and shape

• color

• flavor

• part of the plans it comes from

Which is NOT a change that takes place when vegetables are cooked:

• Cellulose (fiber) toughens

• starch absorbs water, makes chewing easier

• some nutrients may be lost

A fruit is the ripened ______ of the plant.

• ovary

• flower

• stem

• root

Green beans and other vegetables should be cooked until ___________, but not mushy.

• soft

• tender

• crisp tender

• coagulated

In general, vegetables should be cooked for a _______ time in a _____ amount of water.

• short, small

• short, large

• long, small

• long, large

Red pigment in vegetables is called____________.

• Flavone

• Anthocyanin

• Chlorophyll

• Carotene

Orange pigment in vegetables is called _______________.

• carotene

• chlorophyll

• anthocyanin

• flavones

Water-soluble nutrients may be lost when vegetables are __________.

• soaked

• rinsed

• refrigerated

Adding ________ to red vegetables when cooking will keep them from turning purple.

• acid (vinegar or lemon juice)

• base (baking soda)

Vegetables contain ______________, plant chemicals that act like antioxidants.

• vitamin C

• flavonoids

• phenols

• chlorophyll