pg417-418
PG419-420
pg421,422,424
pg425-427
pg428-432
100
what are 2 sources of vitamin C?
kiwi and strawberries
100
How do you tell if produce is spoiled or damaged?
bad odor or stains
100
how to tell if fruits are ripe?
give slightly under pressure
100
what is enzymatic?
the discoloration of a fruits flesh from exposure to the air
100
what vitamin do you lose when cooking fruits and vegetables?
vitamin c
200
waht are 3 of the 6 kinds of fruit?
melons, berries and tropical fruits
200
if a grapefruit or orange has a brown spot is it bad?
no it is a natural blemish
200
how can you speed up ripening process?
put in a brown paper bagat room temperature
200
how to prevent browning in cut fruits?
coat in some form of ascorbic acid
200
what are 2 ways to reduce the loss of nutrients while cooking
keep fruits and vegetables whole serve with the cooking liquid whenever possible
300
are tomatoes and cucumbers fruits or vegetables?
fruits
300
how long do fruits and vegetables last in the fridge?
about a week
300
what temperature should potatoes, sweet potatoes and onions be kept at?
45 to 50 degrees farenheit
300
do cut vegetables brown?
no not for several days
300
what are three of the changes that occur when fruits or vegetables are cooked?
texture color flavor
400
what are 2 health benefits two eating fruits and vegetables?
lowers risk of cancer and heart disease
400
what are four kinds of vegetables?
roots, stems, leaves and seeds
400
what are 3 fruits that won't ripen after harvest?
apples, berries and oranges
400
where can you get extra nutrients from fruits and vegetables?
eating edible skins
400
what is the healthiest way to cook fruits and vegetables?
steaming
500
what is Beta carotene?
a health promoting substance found in foods from plants to make vitamin A
500
its usually better to buy by weight except for when?
leafy vegetables
500
what is the difference between mature fruits and ripe fruits?
mature-full size and color ripe-tender, pleasant aroma and fully developed flavor
500
what shape is best to cut tomatoes and peaches?
wedges
500
when cooking vegetables with a skin in a microwave what must be done prior? and why?
skin must be peirced with a fork or some other utencil to keep them from bursting
M
e
n
u