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.
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Choose vegetables that are _____________ in size.
Choose vegetables that are _____________ in size.
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After opening canned vegetables, store unused portions in the ______________.
After opening canned vegetables, store unused portions in the ______________.
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Legumes are high in __________ and are excellent sources of __________.
Legumes are high in __________ and are excellent sources of __________.
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Careful washing of fresh vegetables removes dirt, bacteria, and ______________ residues.
Careful washing of fresh vegetables removes dirt, bacteria, and ______________ residues.
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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.
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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.
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Green vegetables contain the green pigment _____________.
Green vegetables contain the green pigment _____________.
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Orange vegetables contain ____________, a source of vitamin A.
Orange vegetables contain ____________, a source of vitamin A.
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White vegetables contain pigments called ___________.
White vegetables contain pigments called ___________.
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Red vegetables contain pigments called _________.
Red vegetables contain pigments called _________.
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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 ___________.
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To steam vegetables, place them in a steaming basket over _____________ water.
To steam vegetables, place them in a steaming basket over _____________ water.
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Potatoes that are sent to market immediately after harvesting are called ___ ___________.
Potatoes that are sent to market immediately after harvesting are called ___ ___________.
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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.
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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.
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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.
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MyPyramid suggests teens eat _________ per day from the vegetable group.
MyPyramid suggests teens eat _________ per day from the vegetable group.
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Broccoli and carrots are in the _____________ subgroup.
Broccoli and carrots are in the _____________ subgroup.
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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.
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When selecting vegetables, select those that are __________.
When selecting vegetables, select those that are __________.
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Vegetables that are in season are usually high in quality and usually ____________.
Vegetables that are in season are usually high in quality and usually ____________.
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Potatoes and hard-rind squash should be stored in ______________.
Potatoes and hard-rind squash should be stored in ______________.
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To save money when buying canned vegetables, choose ________________.
To save money when buying canned vegetables, choose ________________.
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______________ 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.
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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.
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The most commonly purchased dried vegetables are ___________, ____________, and ____________.
The most commonly purchased dried vegetables are ___________, ____________, and ____________.
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Green pigment.
Green pigment.
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Cooking method for green pigment vegetables.
Cooking method for green pigment vegetables.
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Example of green pigment vegetable with chlorophyll.
Example of green pigment vegetable with chlorophyll.
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Orange pigment.
Orange pigment.
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Cooking method for orange pigment vegetables.
Cooking method for orange pigment vegetables.
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Example of orange pigment vegetable with carotene.
Example of orange pigment vegetable with carotene.
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White pigment.
White pigment.
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Cooking method for white pigment vegetables.
Cooking method for white pigment vegetables.
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Example of white pigment vegetable.
Example of white pigment vegetable.
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Red pigment.
Red pigment.
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Cooking method for red pigment vegetables.
Cooking method for red pigment vegetables.
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Example of red pigment vegetable.
Example of red pigment vegetable.
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Examples of mildly flavored vegetables.
Examples of mildly flavored vegetables.
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Cooking method for mildly flavored vegetables.
Cooking method for mildly flavored vegetables.
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Strongly flavored vegetables.
Strongly flavored vegetables.
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Cooking method for strongly flavored vegetables.
Cooking method for strongly flavored vegetables.
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Very strongly flavored vegetables.
Very strongly flavored vegetables.
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Cooking methods for very strongly flavored vegetables.
Cooking methods for very strongly flavored vegetables.
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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.
