Guide to Good Food Chapter 15 Vegetables
Guide to Good Food Chapter 15 Vegetables
Guide to Good Food Chapter 15 Vegetables
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<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong><br />
<strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong><br />
Tools:<br />
● Printer (color optional)<br />
● 4 sheets of 8.5” x 11” paper<br />
● Scissors<br />
Directions:<br />
1. Print<br />
2. Fold paper in half vertically<br />
3. Cut along dashed lines<br />
These instructions accompany the interactive<br />
E-Flash Cards online at www.g-wlearning.com
- FOLD -<br />
anthocyanin<br />
A reddish-blue pigment found in<br />
vegetables.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 01 of 7 E-Flash Cards<br />
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- FOLD -<br />
carotene<br />
Chemical substance found in<br />
dark green and orange fruits and<br />
vegetables that can be converted<br />
in<strong>to</strong> vitamin A by the body; chemical<br />
substance that gives orange<br />
vegetables and fruits their color.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 02 of 7 E-Flash Cards<br />
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chlorophyll<br />
- FOLD - - FOLD -<br />
Green pigment found in green plants<br />
(including vegetables) that can be<br />
adversely affected by heat.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 03 of 7 E-Flash Cards<br />
crisp-tender<br />
Term used <strong>to</strong> describe vegetables<br />
that have been cooked <strong>to</strong> the proper<br />
degree of doneness.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 04 of 7 E-Flash Cards
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flavones<br />
Pigments that make white vegetables,<br />
such as cauliflower, white.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 05 of 7 E-Flash Cards<br />
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- FOLD -<br />
legumes<br />
Peas, beans, and lentils.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 06 of 7 E-Flash Cards<br />
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new pota<strong>to</strong>es<br />
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Pota<strong>to</strong>es that are harvested and<br />
sent directly <strong>to</strong> market.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>15</strong> <strong>Vegetables</strong> ● 07 of 7 E-Flash Cards
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