Vegetables

1. / Wash tough-skinned vegetables that tend to have a lot of dirt with a stiff ___.
2. / When potatoes are wrapped in foil and baked in the oven, ___ causes them to cook.
6. / After cutting potatoes keep them in ice water to prevent brown ___.
7. / Canned vegetables contain a lot of this mineral.
9. / fruits and vegetables should be washed thoroughly to remove pesticides and ___.
10. / Cut vegetables should be stored here in tightly sealed plastic containers to prevent nutrient loss.
11. / Wash and ___ salad greens before storing them in the refrigerator.
13. / Substance found in many vegetables that may lower risk of some cancers and heart disease.
14. / Can be added to cooking water to prevent discoloration of red cabbage or beets. (very smelly liquid, also used to color Easter eggs)

1. / Most vegetables are ___ before they are deep-fried. (except potatoes)
3. / The peel of a fruit or vegetable contains this important nutrient.
4. / To wash leafy greens, pull the leaves away from the core and wash under ___, running water.
5. / Vegetables that are cooked by this method retain most nutrients, keep color, texture, and flavor while using little water.
7. / The part of a vegetable that should be eaten (if possible) to increase nutrient consumption.
8. / Vegetables to be microwaved should be arranged with the tender parts toward the ___ to prevent overcooking.
12. / Cooking method that takes a little longer, but retains more nutrients.