Vegetables chapter 15 – Flashcards
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Acorn squash
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belongs in the orange vegetables subgroup
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Celery
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belongs in the steams subgroup
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Green peas belong to the
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starchy vegetables subgroup
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Lentis belong to the
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other vegetables subgroup
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Spinach belongs to the
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dark green vegetables subgroup
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Sweet potatoes belong to the
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orange vegetables subgruoup
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Tofu belongs to the
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legumes vegetables subgroup
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Tomatoes belong to the
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other vegetable subgroup
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Is it true that improved methods of growing and shipping have made a greater variety of fresh vegetables available in grocery stores for longer periods
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this is true
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Sweet potatoes, tomato products, and beet greens are better source of potassium than many other types of vegetables
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This is a true statement
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Most vegetables do not need to be stored in the refrigerator
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this is false most do need to be stored in the refrigerator
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Most vegetables are canned in water
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true
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Because heat kills germs, vegetables do not to be washed before cooking
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this is false
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Most orange vegetables should be cooked in a small amount of water, in a covered pan, just until crisp-tender
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this is true epesicaily for orange vegetables
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Mildly flavored vegetables are covered with water for cooking
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This is false they are not covered with water
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Baking vegetables takes longer than other cooking methods
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this is a very true statement
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Vegetables cooked in a microwave oven are less nutritious than vegetables prepared by other methods
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this is a very false statment
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Potatoes are classified on the basis of appearance and use
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yes the are classified by this
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Which if the following vegetables does not need to be stored in the refrigerator
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Potatoes should not be stored in the refrigerator
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Which if the following vegetables contains pigments called flavones?
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Cauliflower
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Which of the following vegetables should be covered with water and cooked in an uncovered pan for a short time
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Brussels sprouts
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Which of the following potato varieties is best suited for potato salad ?
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Round red potato
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classifications of vegetables
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Bulbs-onions, green tops Fruits- tomato, cucumbers flowers- broccoli, cauliflower roots- carrots, sweet potatoes leaves- cabbage, lettuce stems- asparagus, celery tubers- potatoes seeds- corn, green beans
