TLE

Question 1

is any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves or flower parts are used as food.

Answer 1

Vegetable

Question 2

Choosing vegetables is based on?

Answer 2

based on the physical attributes of vegetables including size, shape, color, and signs of damage.

Question 3

The Considerations in Selecting Vegetables:

Answer 3

Quality
Condition
Free from Injury
Seasonality
Variety

Question 4

The color, size, shape, and stage of development of a vegetable can tell much about it.

Answer 4

quality

Question 5

Ripeness or maturity can also be determined by

Answer 5

the color of the vegetable

Question 6

are of better quality than ones that are small or large.

Answer 6

vegetables of medium or average size

Question 7

A vegetable shape must be

Answer 7

true to the shape of the variety.

Question 8

A vegetable should be at the prime of edibility

Answer 8

Stage of Development or Maturity

Question 9

The freshness, cleanliness, and manner in which a vegetable is trimmed should also be examined. No part of a fresh vegetable should show signs of wilting and shriveling.

Answer 9

Condition

Question 10

Vegetables taste best when they are eaten in

Answer 10

in season

Question 11

also affect the kinds of vegetables that are available.

Answer 11

the weather and climate

Question 12

Vegetables are grouped according to the part of the plant eaten.
Root Vegetables

Answer 12

Variety

Question 13

These are the fleshy enlarged ??

of plants that are used as vegetables.

Answer 13

Root Vegetables

Question 14

These are plants that are cultivated for their edible leaves. Most leaf vegetables come from herbaceous plants, like lettuce, cabbage, and spinach

Answer 14

Leafy Vegetables

Question 15

They contain a wide variety of nutrients including protein, vitamin C, vitamin K, pro- vitamin A, folate, manganese and dietary fiber

Answer 15

Leafy Vegetable

Question 16

r.The vitamin K content of leafy vegetables is

Answer 16

as the leaves are made up of tissues involved in photosynthesis.

Question 17

The main part of these vegetables is the stalk, which is edible and contain various nutrients. asparagus, celery, and rhubarb are some common examples of ??? vegetables.

Answer 17

Stem

Question 18

These are flowers that are used as vegetables. These include flower buds, stems and leaves.T

Answer 18

Inflorescence

Question 19

These are full of vitamins and minerals that promote health and give the body the energy it needs to function properly and efficiently.

Answer 19

Inflorescence

Question 20

These are the seed- bearing structures of a plant

Answer 20

Fruit Vegetables

Question 21

They are rich in dietary fiber, vitamin C, and carbohydrates in the form of sugar fructose and substances that are essential to a healthy mind and body, including potassium and phytochemicals.

Answer 21

Fruit Vegetables

Question 22

These are edible plant structures that contains seeds. They contain high levels of vitamins and minerals.

Answer 22

.Pod vegetables

Question 23

These include aromatic vegetables used to add flavor to dishes.

Answer 23

Bulb Vegetables

Question 24

They are usually globe-shaped structures that grow underground, and have leaves that grow above the ground.

Answer 24

Bulb Vegetables

Question 25

These are rich sources of carbohydrates, vitamin C, vitamin B, beta carotene, dietary fiber, phosphorous, folate and magnesium among other vitamins and minerals needed by the body.

Answer 25

Root vegetables

Question 26

What kind of vegetable is cassava?

Answer 26

Fruit vegetagble