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Exam Prep Study Activity

Quiz by Jill Garloff

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40 questions
Show answers
  • Q1

    Vegetables are among the most nutritious foods because they are rich in vitamins and minerals

    true
    false
    True or False
    30s
  • Q2

    Although high in fat, vegetables are an important source of fiber.

    false
    true
    True or False
    30s
  • Q3

    Cucumbers are a root vegetable related to pumpkins, squash and watermelon

    false
    true
    True or False
    30s
  • Q4

    Asparagus is considered a stem vegetable even though it also contains the flower of the plant at the tip

    true
    false
    True or False
    30s
  • Q5

    The prices of vegetables sold in the stores in typically highest during peak growing season.

    false
    true
    True or False
    30s
  • Q6

    Most fresh vegetables should be eaten within two to five days.

    true
    false
    True or False
    30s
  • Q7

    Cooking vegetables in lots of water can cause nutrient loss.

    true
    false
    True or False
    30s
  • Q8

    Eating vegetables with their skins/peels on helps retain nutrients

    true
    false
    True or False
    30s
  • Q9

    Sprouts on vegetables indicates that they have been stored too long

    true
    false
    True or False
    30s
  • Q10

    Potatoes and onions are best stored in the refrigerator.

    false
    true
    True or False
    30s
  • Q11

    Steaming vegetables or using the microwave results in more nutrient loss than boiling.

    false
    true
    True or False
    30s
  • Q12

    Which of the following vegetables is a type of edible fungus?

    asparagus

    mushrooms

    Brussel sprouts

    carrots

    30s
  • Q13

    Which of the following is NOT a root vegetable?

    potato

    parsnips

    beets

    carrots

    30s
  • Q14

    All of the following are fruit type vegetables except for...

    tomatoes

    bell pepper

    cucumbers

    artichoke

    30s
  • Q15

    Which of the following does NOT happen when vegetables are properly cooked?

    some nutrients are dissolved in water or destroyed by heat

    they remain colorful

    they lose all of thier taste

    softens the cell walls

    30s

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