Food Science: Vegetables

Which of the following is NOT a reason to buy veggies in season?

• Veggies will be higher quality

• Veggies will be cheaper

• More eco-friendly

• Veggies will have traveled more

What size of veggie should you buy?

• Very small

• Small

• Medium

• Large

Why might consumers prefer ready-to-eat veggies?

• They are more expensive

• They may prompt you to eat more veggies

• They can grow more bacteria

• They will rot faster

Which of the following veggies should be stored in the refrigerator?

• Tomatoes

• Onions

• Potatoes

• Leafy greens

Which of the following will NOT occur when potatoes are left in the sun?

• They will turn green

• They will have a bitter flavor

• They can make humans sick

• They will grow sprouts

Choose the three things you should avoid when buying canned vegetables.

• Cans that have bulges

• Leaky cans

• Cans with no wrapper

• Store brand cans

What is an advantage of serving raw vegetables?

• They have almost twice the amount of fiber

• They are often more dull in color

• They take longer to cook

• They need to be served cold

Which of the following is false?

• A smaller amount of water will preserve the nutrients in veggies

• Vegetables should be cooked for a short amount of time

• When veggies are cooked, the cellulose is softened

• Veggies cooked for a long time retain more nutrients

Which of the following is true?

• Mildly flavored veggies should be cooked for a short time, with a small amount of water, and with a lid on

• Strongly flavored veggies should be cooked for a short time, covered with water, and without a lid

• Very strongly flavored veggies should be cooked for a short time, covered with water, and without a lid

• Mildly flavored veggies should be cooked for a long time with a lot of water, and without a lid

Place veggies in a basket above boiling water with a tight lid. This preserves nutrients.

• Broiling

• Steaming

• Pressure cooking

• Roasting

• Frying