Categories of fruits
Preparation & Storage of Fruits
Nutrtional Aspects
Miscellaneous
Basic Information
100
These fruits are small and juicy and have thin skins, and are very perishable.
What aer berries?
100
True or False: You should wash and cut fresh fruits before storing in refrigerator.
What is false?
100
If you don't consume fruits, you could still get your vitamin nutrients from this.
What is fruit juice?
100
When using this cooking method you should consider the type of fruit, its size and its ripeness because it will affect its cooking time.
What is microwaving?
100
You would use a dry measuring cup, pack firmly and level off when neasuring these ingredients.
What are brown sugar and shortening?
200
THESE FRUITS HAVE AN OUTER SKIN COVERING A SOFT FLESHY FRUIT THAT SURROUNDS A SINGLE HARD PIT
What are drupes?
200
This is when fresh fruits are the freshest, at best quality and lowest in price.
What is when in season?
200
Peaches would be a good source of this vitamin.
What is vitamin A?
200
This type of fruit has not reached it's full size, are small, have poor color, flavor and texture. They will not improve in quality when left at room temp.
What is immature fruits?
200
The first step when measuring confectioners sugar and flour would be to.....
What is stir lightly first?
300
These fruits are in the gourd family, are large and juicy with thick rinds and have many seeds.
What ae melons?
300
This form of fruit is lower in price than fresh but is just as nutritious as fresh.
What is frozen fruit?
300
These fruits would be a good source of Vitamin C.
What are citrus fruits?
300
This means to remove the out covering of a fruit.
What is to pare?
300
One quart = _____ ounces.
What is 32?
400
These fruits are grown in warm climates and are considered to be somewhat exotic?
What are tropical fruits?
400
True/false: Changes that take place during the cooking process include: cellulose softens, nutrients are enriched, colors change and taste changes.
What is false?
400
It is recommended that teens get this many servings of fruit each day.
What is 3-4 servings?
400
When using this cooking method, the cut surface of the fruit should be sprinkled with brown sugar or brushed with honey and place 4-5" from heating element.
What is broiling?
400
One quart = _____ pints.
What is 2?
500
THESE FRUITS HAVE A LARGE FLESHY AREA SURROUNDING A SEED CONTAINING CORE.
What are pomes?
500
These can be stored in a cool dry place for up to 1 year.
What canned fruits?
500
Fresh fruits are a good source of vitamins, phytochemicals and....
What is fiber?
500
This cooking method is a type of frying where a small amount of fat is used in a skillet.
What is sauteing?
500
One gallon = _____ cups.
What is 16?
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