jeopardy typesselectingstuffpreparing storing q $100 q $200 q $300 q $400 q $500 q $100 q $200 q...

Download Jeopardy TypesSelectingStuffPreparing Storing Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy

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  • Slide 1
  • Slide 2
  • Jeopardy TypesSelectingStuffPreparing Storing Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy
  • Slide 3
  • $100 Question from Types Give an example of a vegetable under the seed type.
  • Slide 4
  • $100 Answer from Types Peas, Corn, Beans
  • Slide 5
  • $200 Question from Types Give an example of a vegetable from the flower type.
  • Slide 6
  • $200 Answer from Type Broccoli & Cauliflower
  • Slide 7
  • $300 Question from Types Give an example of a vegetable from the fruit type.
  • Slide 8
  • $300 Answer from Types Tomato, Cucumber, Pepper
  • Slide 9
  • $400 Question from Types Give an example of a vegetable from the root type.
  • Slide 10
  • $400 Answer from Type Carrots, Turnips, Radishes
  • Slide 11
  • $500 Question from Types Give an example of a vegetable from the bulb type.
  • Slide 12
  • $500 Answer from Types Onion & Garlic
  • Slide 13
  • $100 Question from Selecting How long will vegetables stay fresh after purchasing?
  • Slide 14
  • $100 Answer from Selecting 2-5 days
  • Slide 15
  • $200 Question from Selecting What does the green color indicate on peeled potatoes?
  • Slide 16
  • $200 Answer from Selecting Solanine, a bitter toxic compound caused by exposure to light
  • Slide 17
  • $300 Question from Selecting What will an extra large vegetable indicate?
  • Slide 18
  • $300 Answer from Selecting It is overripe
  • Slide 19
  • $400 Question from Selecting Name 2 vegetables that should not be sprouted when purchased.
  • Slide 20
  • $400 Answer from Selecting Potatoes, Bulbs, & Tubers
  • Slide 21
  • $500 Question from Selecting Name 5 things that should be looked at when purchasing vegetables.
  • Slide 22
  • $500 Answer from Selecting Shape, Size, Condition, Ripeness, and Color/Texture
  • Slide 23
  • $100 Question from Stuff Describe a Flower vegetable.
  • Slide 24
  • $100 Answer from Stuff Tender, eaten raw, and tops are eaten not the stems usually
  • Slide 25
  • $200 Question from Stuff How are leaf vegetables eaten?
  • Slide 26
  • $200 Answer from Stuff Tender and may be eaten raw or cooked
  • Slide 27
  • $300 Question from Stuff What is a bulb vegetable?
  • Slide 28
  • $300 Answer from Stuff Vegetables with layers of fleshy leaves surrounding the underground part of stem
  • Slide 29
  • $400 Question from Stuff What may an irregular shape of a vegetable indicate?
  • Slide 30
  • $400 Answer from Stuff Inferior texture and flavor
  • Slide 31
  • $500 Question from Stuff Where are the nutrients stored in a tuber?
  • Slide 32
  • $500 Answer from Stuff Underground stem
  • Slide 33
  • $100 Question from Preparing Where are some of the nutrients lost when cooking vegetables?
  • Slide 34
  • $100 Answer from Preparing In water
  • Slide 35
  • $200 Question from Preparing How does over cooking vegetables effect the flavors?
  • Slide 36
  • $200 Answer from Preparing Can create unpleasant flavors
  • Slide 37
  • $300 Question from Preparing What color will chlorophyll turn if over cooked?
  • Slide 38
  • $300 Answer from Preparing Olive Green
  • Slide 39
  • $400 Question from Prepating Vitamin C can be found in what 2 vegetables?
  • Slide 40
  • $400 Answer from Preparing Bell Peppers, Tomatoes, & Raw Cabbage
  • Slide 41
  • $500 Question from Preparing What is another name for fiber in vegetables? (plant part)
  • Slide 42
  • $500 Answer from Preparing Cellulose
  • Slide 43
  • $100 Question from Storing Where should tomatoes, potatoes, or onions not be stored?
  • Slide 44
  • $100 Answer from Storing In the Refrigerator
  • Slide 45
  • $200 Question from Storing What may cause vegetables to mold and spoil, besides a bruise?
  • Slide 46
  • $200 Answer from Storing Moisture
  • Slide 47
  • $300 Question from Storing Why should you not wash vegetables before putting them in the refrigerator?
  • Slide 48
  • $300 Answer from Storing It will take off the protective coating and they will spoil quicker
  • Slide 49
  • $400 Question from Storing Where should most vegetables be stored?
  • Slide 50
  • $400 Answer from Everything Refrigerator
  • Slide 51
  • $500 Question from Storing Why should you not use soap when washing your vegetables?
  • Slide 52
  • $500 Answer from Storing It can react with the protective coating on the vegetables and create a toxic substance
  • Slide 53
  • Final Jeopardy Name 2 nutrients that are found in Green Leafy Vegetables.
  • Slide 54
  • Final Jeopardy Answer Folic Acid, Vitamin K, Calcium, Magnesium

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