PEAS, BEANS, AND LENTILS

PIGMENT THAT DETERMINES THE COLOR FOR ORANGE VEGETABLE

COOKED VEGETABLES THAT ARE TENDER, BUT STILL SLIGHTLY FIRM

PIGMENT THAT DETERMINES THE COLOR FOR RED VEGETABLES

DRAWER OR COMPARTMENT IN THE REFRIGERATOR DESIGNED TO KEEP VEGETABLES FIRM AND FRESH

FRUITS WITH A THICK OUTER RIND AND A THIN MEMBRANE THAT SEPARATES THE FLESH INTO SEGMENTS

FRUITS THAT ARE FULL-SIZED BUT HAVE NOT YET REACHED PEAK EATING QUALITY

SMALL, JUICY FRUITS WITH THIN SKINS

FRUITS THAT ARE DIPPED INTO BATTER AND DEEP-FRIED

LARGE, JUICY FRUITS PRODUCED BY PLANTS IN THE GOURD FAMILY WITH THICK RINDS AND MANY SEEDS

FRUITS THAT HAVE NOT REACHED FULL SIZE

FRUITS WITH AN OUTER SKIN COVERING A SOFT, FLESHY FRUIT

FRUITS GROWN IN WARM CLIMATES AND CONSIDERED TO BE SOMEWHAT EXOTIC.

DARKENING THAT OCCURS WHEN CUT SURFACES ON RAW FRUITS ARE EXPOSED TO AIR

FRUITS WITH A CENTRAL, SEED-CONTAINING CORE SURROUNDED BY A THICK LAYER OF FLESH

INCLUDING A VARIETY OF VEGETABLES IN A DIET IS IMPORTANT BECAUSE DIFFERENT VEGETABLES PROVIDE DIFFERENT NUTRIENTS AND PHYTONUTRIENTS.

VEGGIES COST MORE WHEN PURCHASED DURING THEIR PEAK GROWING SEASON

VEGGIES CAN BE GROUPED ACCORDING TO THE PART OF THE PLANT FROM WHICH THEY COME.

WHEN SHOPPING FOR VEGGIES, VERY SMALL OR VERY LARGE VEGGIES ARE THE BEST

FRESH VEGGIES SHOULD BE USED AS SOON AS POSSIBLE FOR BEST FLAVOR, APPEARANCE, AND NUTRITIVE VALUE

THE FLAVOR AND TEXTURE OF ALL VEGGIES BENEFIT FROM STORAGE IN A COLD REFRIGERATOR

ONIONS, POTATOES, SWEET POTATOES, AND HARD-RIND SQUASH ARE BEST STORED IN A WARM, LIGHT PLACE

CANNED VEGGIES USUALLY COST MORE THAN EITHER FROZEN OR FRESH PRODUCE

LEGUMES ARE HIGH IN PROTEIN AND FIBER

RAW VEGETABLES PROVIDE LESS FIBER THAN COOKED VEGETABLES

VEGGIES COOKED WITHOUT ADDED WATER OR IN A SMALL AMOUNT OF WATER RETAIN FEWER WATER-SOLUBLE NUTRIENTS THAN VEGGIES COOKED IN LARGE AMOUNTS OF WATER.

VEGGIES COOKING FOR A LONG TIME RETAIN MORE HEAT-SENSITIVE NUTRIENTS, FRESH FLAVORS, FIRM TEXTURES, AND BRIGHT COLORS

STRONGLY FLAVORED VEGETABLES SHOULD BE COVERED WITH EATER AND COOKED IN UNCOVERED PANS TO DEVELOP A MILDER FLAVOR.

THE AMOUNT OF HEAT USED IN COOKING DOES NOT AFFECT VEGETABLE COLOR

VEGGIES COOKED IN THEIR SKINS RETAIN MORE NUTRIENTS

OVERBEATING MASHED POTATOES CAN RESULT IN POTATOES WITH A STICKY TEXTURE.

FRUITS ARE GOOD CHOICES FOR DESSERTS AND SNACKS BECAUSE THEY ARE HIGH IN CALORIES

BANANAS AND DRIED FRUITS ARE GOOD SOURCES OF VITAMIN A

A HEALTHY DIET THAT INCLUDES PLENTY OF FRUITS MAY HELP PREVENT HEART DISEASE AND SOME TYPES OF CANCER

FRESH FRUITS ARE USUALLY MOST EXPENSIVE DURING THEIR PEAK GROWING SEASON

THE BEST WAY TO RIPEN FRUIT IS TO PUT THE FRUIT IN A PLASTIC BAG AT ROOM TEMPERATURE

CANNED FRUITS ARE USUALLY MORE EXPENSIVE THAN FROZEN OR FRESH FRUITS

WHEN FRESH FRUITS ARE OUT OF SEASON, FROZEN FRUITS ARE OFTEN LESS EXPENSIVE THAN FRESH

WHEN PURCHASING DRIED FRUITS, YOU SHOULD CHOOSE DRIED FRUITS THAT ARE FAIRLY SOFT AND PLIABLE.

FRESH FRUITS ARE A MORE CONCENTRATED SOURCE OF CALORIES THAN DRIED FRUITS

OVERRIPE FRUITS THAT ARE PAST PRIME EATING QUALITY CAN BE USED IN COOKING.

FRUITS COOKED IN WATER WILL RETAIN THEIR SHAPE

ADDING SUGAR AT THE END OF COOKING WILL THIN A FRUIT SAUCE

IF FRUIT IS BAKED IN ITS SKIN, THE SKIN WILL HOLD IN THE STEAM THAT FORMS DURING BAKING AND COOKS THE INTERIOR OF THE FRUIT

FRUIT COOKED IN A MICROWAVE OVEN LOSES ITS FLAVOR AND NUTRIENTS

FRUIT WITH LOWER MOISTURE CONTENT WILL COOK MORE QUICKLY THAN FRUITS WITH HIGHER MOISTURE CONTENT.

WHICH OF THE FOLLOWING IS THE FIRST STEP WHEN PREPARING BAKED POTATOES?

DISCARDING THE WATER THAT BEANS WERE SOAKED IN AND USING FRESH WATER TO COOK THEM REDUCES

MyPlate SUGGESTS THAT TEENS EAT __ PER DAY FROM THE VEGGIE GROUP

CAULIFLOWER AND PARSNIPS CONTAIN PIGMENTS CALLED

WHICH TYPE OF VEGGIE BEST RETAINS THE APPEARANCE AND FLAVOR OF FRESH VEGGIES

WHICH COOKING METHOD TAKES THE LONGEST WHEN COOKING VEGGIES

WHICH OF THE FOLLOWING STATEMENTS ABOUT THE EFFECT OF COOKING ON VEGETABLE COLOR IS TRUE?

CANNED FRUITS SHOULD BE --- BEFORE USING THEM IN BAKED PRODUCTS