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Mastery Check

Answer the following questions and then check your answers in the Answer Key at the back of this course manual. Do not submit your answers to Independent Study.

Identify the following statements about vegetables as true or false.

  1. The main drawback of vegetables is that they have a low nutritional value.
  2. The advantage of vegetables is that their nutrients remain intact, no matter how you prepare the vegetables.
  3. Cooked vegetables should be bright in color.
  4. Some vegetables can be stored either in the refrigerator or in a cool, dry place for as long as two weeks or more.
  5. It is not recommended that you grill vegetables.
  6. If you use the cooking liquid from vegetables in soups or sauces, you avoid throwing away nutrients.
  7. Color can tell you of the nutritional value of a vegetable.
  8. A cooked vegetable should be mushy so it is easy to chew.
  9. The "Guidelines for Buying, Preparing and Cooking Fresh Vegetables" in Betty Crocker’s Cookbook is a good resource for serving sizes for vegetables.
  10. You should never buy frozen vegetables where the contents are in a solid block.
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