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Java Games: Flashcards, matching, concentration, and word search. |
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| aromatic vegetables | such vegetables as onions, garlic, celery and bell peppers, which add aroma and flavor when sauteed |
| carrageen | sea vegetables that helps produce consistency of such products as ice cream, salad dressings, soups, and puddings |
| cooking greens | greens typically cooked before being seasoned and eaten, including collards, dandelion green, kale, mustard greens, and chard |
| salad greens | leafy vegetables eaten raw |
| sea vegetables | seaweed that grows in waters with filtered sunlight; classified as algae, not plants |
| solanine | bitter, toxic compound that forms green patches on potatoes with exposure to light |
| tuber | large, underground stem, the plant part that stores nutrients |
| flowers | broccoli and cauliflower are the flowers of a plant, tender and can be eaten raw or cooked |
| fruits | most vegetables from the fruit part of a plant, such as tomatoes, cucumbers, and peppers can be eaten raw, others such as eggplant and squash, usually cooked |
| seeds | seeds are the plant part that grow new plants, high in nutrients and require minimal cooking. (beans, corn, and peas are seeds) |
| leaves | familiar leaf vegetables include cabbage, lettuce, brussels sprouts, and spinach, can be eaten raw and minimal cooking |
| roots | store a plant's food supply, many can be eaten raw, but other must be cooked (carrots, turnips, and radishes) |
| bulbs | have layers of fleshy leaves surrounding the underground part of the stem. can be eaten raw or cooked (onions and garlic) |
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MMHS FACS Teacher |
Mt Markham High School |
| West Winfield, NY |
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