Review Quiz on Vegetables & pluses

Vegetables are high in water content.

• True

• False

Which of the following is not a pulse?

• Red beans

• Soya Beans

• French Beans

• Dhal

There are some ways to preserve the nutrients in vegetables when preparing them for cooking or eating.

Which of the following is incorrect?

• Wash leafy vegetables gently to avoid bruising the leaves

  and reduce oxidation.

• Soak vegetables for a longer time to get rid of the

  pesticides.

• Cut vegetables just before use to reduce oxidation.

• As far as possible, do not peel the skin to prevent loss of

  dietary fibre and vitamin C.

Vegetables are sensitive to heat.

Select the most suitable reason why it is not recommended for us to cook vegetables for too long.

• It will make the vegetables soggy

• The vegetables will lose fat soluble vitamins

• The vegetable will lose its colour and vibrancy

• Vegetables will lose vitamins B and C

The changes in vegetables texture are due to protein __________ , starch gelatinisation and the breaking down of plant cell structures during the cooking process.

Potatoes turn brown when they are cut and left exposed to air. This is known as ________ browning.

Which type of vegetable is artichoke?

• root

• stem

• fruit

• flower

Cucumber is an example of ________ vegetable.

• bulb

• tuber

• fruit

• root

Pulses should be avoided for vegans as they only contain low biological value protein.

• True

• False

Pluses can be used for making soya sauce.

• True

• False