Podcast
Questions and Answers
Vegetables like sweet and white potatoes, tomato products, and beet greens will help boost you ____________ intake.
Vegetables like sweet and white potatoes, tomato products, and beet greens will help boost you ____________ intake.
potassium
Vegetables are sorted into five ____________.
Vegetables are sorted into five ____________.
subgroups
Peas, beans, and lentils are __________.
Peas, beans, and lentils are __________.
legumes
To get the suggested amounts from each subgroup weekly, most people need to eat more legumes and ___________ _____________ and ____________ vegetables.
To get the suggested amounts from each subgroup weekly, most people need to eat more legumes and ___________ _____________ and ____________ vegetables.
Choose vegetables that are _____________ in size.
Choose vegetables that are _____________ in size.
After opening canned vegetables, store unused portions in the ______________.
After opening canned vegetables, store unused portions in the ______________.
Legumes are high in __________ and are excellent sources of __________.
Legumes are high in __________ and are excellent sources of __________.
Careful washing of fresh vegetables removes dirt, bacteria, and ______________ residues.
Careful washing of fresh vegetables removes dirt, bacteria, and ______________ residues.
Vegetables that are cooked to the proper degree of doneness have a ____________ - ____________ texture.
Vegetables that are cooked to the proper degree of doneness have a ____________ - ____________ texture.
Some nutrients in vegetables, including minerals, vitamin C, and the B vitamins, are _________- ________________ and will dissolve in cooking liquid.
Some nutrients in vegetables, including minerals, vitamin C, and the B vitamins, are _________- ________________ and will dissolve in cooking liquid.
Green vegetables contain the green pigment _____________.
Green vegetables contain the green pigment _____________.
Orange vegetables contain ____________, a source of vitamin A.
Orange vegetables contain ____________, a source of vitamin A.
White vegetables contain pigments called ___________.
White vegetables contain pigments called ___________.
Red vegetables contain pigments called _________.
Red vegetables contain pigments called _________.
Cooking liquid from vegetables can be a healthful addition to sauces, soup, and gravies because it contains many valuable ___________.
Cooking liquid from vegetables can be a healthful addition to sauces, soup, and gravies because it contains many valuable ___________.
To steam vegetables, place them in a steaming basket over _____________ water.
To steam vegetables, place them in a steaming basket over _____________ water.
Potatoes that are sent to market immediately after harvesting are called ___ ___________.
Potatoes that are sent to market immediately after harvesting are called ___ ___________.
Baked potatoes should be pierced to prevent _________ from building up inside the skin, which could cause the potato to explode.
Baked potatoes should be pierced to prevent _________ from building up inside the skin, which could cause the potato to explode.
Frozen vegetables have been ____________, which reduces the cooling time needed to about half that needed for fresh vegetables.
Frozen vegetables have been ____________, which reduces the cooling time needed to about half that needed for fresh vegetables.
You must ___________- dried beans before cooking so they will absorb water and cook more evenly.
You must ___________- dried beans before cooking so they will absorb water and cook more evenly.
MyPyramid suggests teens eat _________ per day from the vegetable group.
MyPyramid suggests teens eat _________ per day from the vegetable group.
Broccoli and carrots are in the _____________ subgroup.
Broccoli and carrots are in the _____________ subgroup.
Fresh vegetables retain their quality for a ___________, so keep large quantities on hand.
Fresh vegetables retain their quality for a ___________, so keep large quantities on hand.
When selecting vegetables, select those that are __________.
When selecting vegetables, select those that are __________.
Vegetables that are in season are usually high in quality and usually ____________.
Vegetables that are in season are usually high in quality and usually ____________.
Potatoes and hard-rind squash should be stored in ______________.
Potatoes and hard-rind squash should be stored in ______________.
To save money when buying canned vegetables, choose ________________.
To save money when buying canned vegetables, choose ________________.
______________ vegetables retain the appearance and flavor of fresh vegetables better than __________ or dried vegetables.
______________ vegetables retain the appearance and flavor of fresh vegetables better than __________ or dried vegetables.
To be sure vegetables are solidly frozen, choose packages without a _________ on them.
To be sure vegetables are solidly frozen, choose packages without a _________ on them.
The most commonly purchased dried vegetables are ___________, ____________, and ____________.
The most commonly purchased dried vegetables are ___________, ____________, and ____________.
Green pigment.
Green pigment.
Cooking method for green pigment vegetables.
Cooking method for green pigment vegetables.
Example of green pigment vegetable with chlorophyll.
Example of green pigment vegetable with chlorophyll.
Orange pigment.
Orange pigment.
Cooking method for orange pigment vegetables.
Cooking method for orange pigment vegetables.
Example of orange pigment vegetable with carotene.
Example of orange pigment vegetable with carotene.
White pigment.
White pigment.
Cooking method for white pigment vegetables.
Cooking method for white pigment vegetables.
Example of white pigment vegetable.
Example of white pigment vegetable.
Red pigment.
Red pigment.
Cooking method for red pigment vegetables.
Cooking method for red pigment vegetables.
Example of red pigment vegetable.
Example of red pigment vegetable.
Examples of mildly flavored vegetables.
Examples of mildly flavored vegetables.
Cooking method for mildly flavored vegetables.
Cooking method for mildly flavored vegetables.
Strongly flavored vegetables.
Strongly flavored vegetables.
Cooking method for strongly flavored vegetables.
Cooking method for strongly flavored vegetables.
Very strongly flavored vegetables.
Very strongly flavored vegetables.
Cooking methods for very strongly flavored vegetables.
Cooking methods for very strongly flavored vegetables.
Study Notes
Nutrients and Vegetables
- Vegetables like sweet and white potatoes, tomato products, and beet greens are high in potassium.
- Legumes, which include peas, beans, and lentils, are rich in protein and fiber.
- Water-soluble nutrients such as minerals, vitamin C, and B vitamins can dissolve in cooking liquid.
Vegetable Categories
- Vegetables are categorized into five subgroups.
- Dark green, orange, and legumes contribute significantly to weekly vegetable intake recommendations.
- MyPyramid suggests teens consume 2.5 to 3 cups from the vegetable group daily.
Selection and Storage
- Choose medium-sized vegetables for optimal quality.
- Fresh vegetables have a short shelf life; purchase accordingly.
- Canned vegetable quality can be preserved by selecting dent-free cans at reduced prices and examining for ice layers in frozen veggies.
Cooking Methods
- Proper cooking yields a crisp-tender texture; overcooking compromises quality.
- Steaming requires a steaming basket over simmering water.
- Cooking methods vary by pigment type: green vegetables (like broccoli) benefit from initial covered cooking, while orange (carrots) and red (beets) require covered cooking with small water amounts.
Specific Vegetable Characteristics
- Green vegetables have chlorophyll, orange vegetables contain carotene (source of vitamin A), white vegetables include flavones, and red vegetables have anthocyanin.
- Examples of vegetables by pigmentation include broccoli (green), carrots (orange), cauliflower (white), and beets (red).
- Very strongly flavored vegetables (onions, leeks) require long cooking times in uncovered pans with water.
Preparation Techniques
- Dried beans must be soaked to improve water absorption and even cooking.
- Frozen vegetables are blanched prior to freezing, reducing cooking times significantly compared to fresh vegetables.
- Canned vegetable cooking liquid is nutritious and can enhance sauces, soups, and gravies.
Special Considerations
- Baked potatoes should be pierced to prevent steam buildup that can cause explosions.
- Store potatoes and squashes in cool, dry places for optimal longevity.
- Cook strong and very strong-flavored vegetables with specific methods to retain flavors and textures.
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Description
This quiz focuses on key terms and concepts from Chapter 15 of a nutrition study guide. It covers important topics such as potassium intake, vegetable subgroups, and legumes. Test your knowledge and understanding of these critical nutritional components.
