Chapter 15 Chapter 15 Review and Assessment Review and Assessment Summary Lesson 15.1 Types of Vegetables • Vegetables are rich sources of many nutrients. They are low in calories and fat. • Vegetables may be leaves, stalks, roots, bulbs, tubers, flowers, fruits, or seeds. Lesson 15.2 Selecting, Storing, and Preparing Vegetables • Fresh, frozen, canned, and dried vegetables are available year-round. • Careful storage protects the color, flavor, texture, and nutrients of vegetables. • Vegetables add variety to meals. • Carefully cooked vegetables have bright colors, pleasant flavors, and firm textures. Vocabulary beta-carotene seasoners bulb tuber 1. Write a sentence using each of the terms above. Check for Understanding Record your answers to each question on a separate sheet of paper. 2. Identify the part of the plant that is eaten for each of the following vegetables: A. Cabbage. B. Asparagus. C. Carrot. D. Garlic. E. Broccoli. F. Potato. G. Corn. H. Tomato. 3. A _____ is the part of a plant’s underground stem that swells to store food. 4. _____ is an orange pigment that our bodies can convert into vitamin A. 5. Identify the storage method that best preserves quality for each of the following fresh vegetables: A. Corn. B. Lettuce. C. Potatoes. D. Pumpkins. 6. True or false? Leftover portions of canned vegetables should be placed in an airtight container and stored at room temperature. 7. Which of the following changes occur when vegetables are cooked? A. They become easier to chew. B. Flavors mellow. C. Colors change. D. All of the above. 8. Describe two ways to preserve the nutrients in vegetables when you cook them. Adventures in Food and Nutrition Copyright Goodheart-Willcox Co., Inc. 374