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Published byMorgan Emery Modified over 11 years ago
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Win, Lose or Draw Vegetables Review
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You will be divided into 4 team, and each team member will be assigned a number 1-6. Each person needs a sheet of paper and a writing utensil. I will put a question on the screen pertaining to vegetables. EACH PERSON will write down the question on the board. Then, you will write down your answer. I will roll a die. If it lands on your number, you will represent your team and bring your answer sheet to the front. I will check your answer. If you get the answer correct, you get a point, AND you will get a chance to draw for your team for a bonus point! Directions
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Name two vegetables very high in starch. Question Round 1
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Answers Round 1 Potato, Corn, Sweet Potato
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Yellow and orange vegetables provide the body with a great deal of Vitamin A. List two of these vegetables! Question Round 2
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Pumpkin, squash, sweet potato, carrot Answers Round 2
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If you eat a lot of leafy green vegetables, you will get a lot of iron and Vitamin C. Name two DARK leafy green veggies! Questions Round 3
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Spinach, kale, collard greens, mustard greens Answers Round 3
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List three nutrients found in most vegetables. Questions Round 4
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Answers Round 4 Carbohydrates, vitamins, minerals
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Name three of the classes of vegetables. Questions Round 5
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Stem, root, tuber, flower, seed, leaf, fruit Answers Round 5
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Which of the following nutrients help the body to fight infection and repair itself? Fiber Vitamin C Fat Questions Round 6
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Answer Round 6 Vitamin A
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Name 2 qualities you should look for when selecting fresh vegetables. Question Round 7
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Bright color, no bruising or mold, firmness, not too big or too small Answers Round 7
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Fresh vegetables cost less and taste better when they are __________________. Questions Round 8
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IN season Answers Round 8
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Name three ways you can prepare vegetables. Questions Round 9
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Steaming, baking, simmering, deep frying, roasting, grilling, microwaving Answer Round 9
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What cooking method causes vegetables to lose the most nutrients? Question 10
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Boiling Answer 10
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Define vegetable. Question 11
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A part of a plant which is edible by humans Answer 11
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What kind of vegetables are the closest to fresh? Question 12
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Frozen Answer 12
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How should a properly cooked vegetable taste and feel? Question 13
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Fork Tender- not too mushy, but not too raw Answer 13
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Why is it so important to cook vegetables in a minimum amount of water? Question 14
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Too much water destroys the nutrients. Answer 14
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Name three ROOT vegetables we studied Question 15
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Radish, beet, carrot, rutabaga, parsnips, turnip Answer 15
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List three examples of a vegetable that falls into the LEAF classification. Question 16
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Spinach, lettuce, kale, brussels sprouts, cabbage Answer 16
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Vegetables tend to have the most nutrients when they are ______________. Question 17
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Fresh Answer 17
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