Unit 1
Unit 2
Unit 3
Unit 4
Unit 5
100
Fruits that have a central pit enclosing a single seed. i.e. cherries, plums, peaches, and nectarines.
What is a Drupe
100
French term for raw vegetables served as a relish.
What is Crudité
100
Gas emitted by apples, bananas, melons, and avacados which causes fruits to ripen. (Can also cause ripe fruits to spoil)
What is Ethylene Gas?
100
Vegetable sauce made from a purée of vegetables or fruit that can be served hot or cold.
What is Coulis?
100
Red or purple pigment in fruits and vegetables.
What is Anthocyanin?
200
The natural form of sugar.
What is Fructose
200
a Middle Eastern dip that uses eggplant as its main ingredient.
What is Babaganoush
200
Technique that involves growing vegetables in nutrient enriched water rather than in soil.
What is Hydroponic Farming?
200
Chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit and turns it brown.
What is Enzymatic Browning?
200
White or colorless pigment in fruits/vegetables.
What is Anthoxanthins?
300
Flesh of a peach that clings to the pit.
What is Clingstone
300
enlarged, bulbous roots capable of generating a new plant, i.e. potatoes, sweet potatoes, and yams.
What is a Tuber?
300
Grading standards developed for fresh and canned fruits/vegetables by the USDA.
What is Quality Grade?
300
An enzyme in some fruits that causes fruit to turn brown once the inside flesh is exposed to air.
What is Polyphenoloxidase?
300
Finish in which a small amount of honey, sugar, or maple syrup is added to the vegetable, coating it and giving it a sheen as it heats.
What is Glaze?
400
A peach that separates easily from the pit.
What is Freestone
400
A Japanese-style breaded and deep fried vegetables.
What is Tempura?
400
United States Department of Agriculture.
What is USDA
400
Cooking fruit in liquid, then adding a sweetener like sugar, honey, or syrup.
What are fruit sauces?
400
Method used to process food into a smooth pulp.
What is Purée?
500
Summer, Winter, and Tropical.
What are the three groups of fruit?
500
Leaves, fruit, stem, roots, tubers, seeds, and flowers.
What parts of vegetables do we eat?
500
Responsible for developing quality grades for fresh and canned fruits and vegetables.
What is USDA
500
Grilling/broiling, poaching, sautéing, baking, and microwaving.
What are cooking methods?
500
Best for hard, starchy foods. i.e. potatoes and corn.
What is Boiling?
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