TEST 2 Flashcards
Nutrients of Vegetables
good sources of food nutrients that are very important in everyday meals.
Vegetables
Diets rich in potassium may help maintain normal blood pressure
TRUE OR FALSE
True
_____ helps reduce blood cholesterol levels and may lower the risk of heart disease.
Dietary fiber
It is important for proper bowel function.
Dietary fiber
This vitamin helps heal cuts and wounds and keeps teeth and gums healthy.
Vitamin C
Type of vitamin that aids in iron absorption.
Vitamin C
This vitamin keeps eyes and skin healthy and helps to protect against infections.
Vitamin A
This helps the body form red blood cells.
Folate (Folic acid)
Nutritional Value of Vegetables that you can find in Vegetables.
Vitamin A,B,C
Green leafy vegetables are sources of what Vitamin?
Vitamin A
Beans and leafy greens are rich sources of what Vitamin?
Vitamin B
Steps in Preparing Fresh Vegetables
Washing, Soaking, Peeling, and Cutting
This is done with a straight, downward cutting motion.
Chiffonade, Chopping, Rondelle, Julienne
Chopping
makes very fine parallel cuts.
Chiffonade, Chopping, Rondelle, Julienne
Chiffonade (shredding)
producing cube shapes
Chopping, Dicing, Julienne, Mincing
Dicing
producing very fine cuts usually for onions and garlic
Dicing, Julienne, Mincing, Pays Anne
Mincing
making the long rectangular cut (Usually in Sopas)
Dicing, Julienne, Mincing, Pays Anne
Julienne
making curved or uneven cuts of the same thickness.
Pays Anne, Bias, Rondelle, Mincing
Pays Anne (Fermi ere)
making cylindrical cut
Pays Anne, Bias, Rondelle, Chiffonade
Rondelle
making a diagonal cut
Bias, Chiffonade, Chopping, Dicing
Bias
Identify the classification of this vegetable based on the parts of a plant.
Stems and shoots, Flowers, Fruits.
(Upo)
Fruits
Identify the classification of this vegetable based on the parts of a plant.
(Sugar cane)
Stems and shoots, Bulbs, Fruits
Stems and shoots
Identify the classification of this vegetable based on the parts of a plant.
(Puso ng Saging)
Flowers, Stems and Shoots, Roots and Tubers
Flowers
Identify the classification of this vegetable based on the parts of a plant.
(Garlic, Onions)
Stems and Shoots, Bulbs, Roots and Tubers
Bulbs
Identify the classification of this vegetable based on the parts of a plant.
(Parsley)
Seeds, Leaves, Stems and Shoots.
Leaves
All of these are vegetables that contain polyunsaturated fats; EXCEPT:
Avocado
Chayote
Olive
Almond
Chayote
- Can we digest fiber?
YES
NO
NO
Starchy foods are rich in…..
Vitamins
Protein
Calcium
Carbohydrates
Carbohydrates
All fruit and vegetables are SWEET.
TRUE
FALSE
True
- Best description of fresh salad greens.
Wrinkle-free
Crispy if you bite
Thick in diameter
Crispy if you bite
