Chapter 15 Study Guide

White pigment

flavones

White vegetables contain pigments called ___________.

flavones

Some nutrients in vegetables, including minerals, vitamin C, and the B vitamins, are _________- ________________ and will dissolve in cooking liquid.

water-soluble

The moste commonly purchased dried vegetable are ___________, ____________, and ____________.

beans, peas, lentils

example of red pigment vegetable

beets

Frozen vegetable have been ____________, which reduces the cooling time needed to about half that needed for fresh vegetables.

blanched

example of green pigment vegetable with chlorophyll

brocolli

strongly flavored vegetables

cabbage(green), brocolli, brussell sprouts, yellow turnips

Orange pigment

carotene

Orange vegetables contain ____________, a source of vitamin A.

carotene

example of orange pigment vegetable with carotene

carrot

example of white pigment vegetable

cauliflower

Green pigment

chlorophyll

Green vegetable contain the green pigment _____________.

chlorophyll

cooking method for strongly flavored vegetables

cook them in water just to cover in an uncovered pan for a short time

cooking methods for very strongly flavored vegetables

cook them with water in an uncovered pan for a long time

Vegetable that are cooked to the proper degree of doneness have a ____________ - ____________ texture.

crisp, tender

Broccoli and carrots are in the _____________ subgroup.

dark green and orange

To get the suggested amounts from each subgroup weekly,. most people need to eat more legumes and ___________ _____________ and ____________ vegetables.

dark green, orange

Vegetables like sweet and white potatoes, tomato products, and beet greens will help boost you ____________ intake.

potassium

Legumes are high in __________ and are excellent sources of __________.

protein, fiber

To save money when buying canned vegetables, choose ________________

reduced price dent-free cans

After opening canned vegetables, store unused portions in the ______________.

refrigerator

Vegetables that are in season are usually high in quality are usually ____________

low in cost

Choose vegetables that are _____________ in size.

medium

When selecting vegetables, select those that are __________.

medium size

Potatoes that are sent to market immediately after harvesting are called ___ ___________.

new potatoes

Cooking dliquid from vegetable can be a healthful addition to sauces, soup, and gravies because it contains many valuable ___________-.

nutrients

very strongly flavored vegetables

onions, and leeks

examples of mildly flavored vegetables

peas, corn, green beans, spinach

Careful washing of fresh vegetable removes dirt, bacteria, and ______________ residues.

pesticides

MyPyramid suggests teens eat _________ per day from the vegetable group.

2 1/2 to 3 cups

______________vegetables retain the appearance and flavor of fresh vegetables better than __________ or dried vegetables.

Frozen, canned

Potatoes and hard-rind squash should be stored in ______________.

a cool dry place

Red vegetables contain pigments called _________.

anthocyanin

red pigment

anthocyanin

To be sure vegetables are solidly frozen, chosse packages without a _________ on them

layer of ice

Peas, beans, and lentils are __________.

legumes

Cooking method for green pigment vegetables

lid off at first then on with small amount of water

Fresh vegetable retain their quality for a ___________, so keep large quantities on hand.

short time

To steam vegetables, place them in a steaming basket over _____________ water.

simmering

Cooking method for white pigment

small amount of water

cooking method for mildly flavored vegetables

small amount of water with pan covered for short amount of time

cooking method for orange pigment vegetables

small amount of water with the pan covered

Cooking method for red pigment vegetable

small amount of water with the pan lid on

You must ___________- dried beans before cooking so they will absorb water and cook more evenly.

soak

Baked potatoes should be pierced to prevent _________ from buliding up inside the skin, which could cause the potato to explode.

steam

Vegetables are sorted into five____________.

subgroups