TLE Flashcards

1
Q

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

A

Vegetable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Choosing vegetables is based on?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The Considerations in Selecting Vegetables:

A
Quality
Condition
Free from Injury
Seasonality
Variety
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

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

A

quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Ripeness or maturity can also be determined by

A

the color of the vegetable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

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

A

vegetables of medium or average size

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

A vegetable shape must be

A

true to the shape of the variety.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

A vegetable should be at the prime of edibility

A

Stage of Development or Maturity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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.

A

Condition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Vegetables taste best when they are eaten in

A

in season

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

also affect the kinds of vegetables that are available.

A

the weather and climate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

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

A

Variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

These are the fleshy enlarged ??

of plants that are used as vegetables.

A

Root Vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

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

A

Leafy Vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

Leafy Vegetable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

r.The vitamin K content of leafy vegetables is

A

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

17
Q

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.

18
Q

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

A

Inflorescence

19
Q

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

A

Inflorescence

20
Q

These are the seed- bearing structures of a plant

A

Fruit Vegetables

21
Q

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.

A

Fruit Vegetables

22
Q

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

A

.Pod vegetables

23
Q

These include aromatic vegetables used to add flavor to dishes.

A

Bulb Vegetables

24
Q

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

A

Bulb Vegetables

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.
Root vegetables
26
What kind of vegetable is cassava?
Fruit vegetagble