2. 1.Seeds- peas, beans, corn 2. Leaves- greens, lettuce, cabbage 3. Bulbs- onion, garlic 4. Roots- beets, carrots, radishes 5. Tubers- potatoes 6. Stem- celery, asparagus 7. Flowers- broccoli, cauliflower 8. Fruit- cuke, tomato, pepper, squash

3. A. Vitamins ` A: yellow-orange/dark green ` B: seed veggies ` C: tomatoes, cabbage, green peppers B. Minerals ` Calcium: dark green ` Iron: dark green

4. C. Carbohydrates ` Fiber: skin and stems ` Sugar: young veggies ` Starch: old veggies, seed and tubers D. Calories- generally low `High water content: less calories (fruit, stem, leaves, flowers) ` High starch: more calories (seed and tubers)

5. A. Fresh  Buy in season- better quality and price  Buy what you’ll use- perishable  Bright, characteristic color  Medium size  Good condition- no wilting, bruises, or decay

6. B. Frozen  Be sure package is frozen solid  No ice crystals, water spots on package-means it was thawed and refrozen C. Canned  Avoid dented, bulging or rusting cans

7.  Highly perishable  Potatoes, onions, sweet potatoes cool, dark place- not ref.  Refrigerate fresh in crisper or plastic bags

8. A. Changes  Soften  Loss of color  Loss of flavor  Loss of nutrients

9. B. Techniques to prevent losses  Use small amount of water  Use short cooking time C. Common methods of cooking: -Bake-Fry -Steam-Scalloped -Stirfry-Glazed

10. 1. Use Food For Today text Answer in complete sentences p. 315 (1,2,3,4,6,7,8,9,) 2. Neatly color in the Vegetable Classification page--each part should be a different color