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18: Review
Write your answers using complete sentences when appropriate.
List four nutrients found in vegetables.
List the five MyPlate vegetable subgroups. Give an example from each subgroup.
What are the pigments in white vegetables called?
List three guidelines to follow when shopping for fresh vegetables.
Why is it important to keep vegetables like onions, potatoes, and hard-rind squash dry during storage?
What form of processed vegetables best retains the flavor and appearance of fresh vegetables?
What vegetables are most commonly purchased in dried form?
How should clean raw vegetables be prepared for eating or cooking?
List three changes that take place in vegetables when they are cooked.
List the three flavor categories of vegetables and give cooking guidelines for each.
List four methods for cooking vegetables. Describe two.
Why are white, red, and yellow potatoes good choices for making potato salad, soups, and stews?
True or false. Canned vegetables have already been cooked.
A. True
B. False
How can vegetable cooking liquid be used?
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