Characteristics of Good and/or Bad Fruits
Categories of Fruits
Categories of Vegetables
Cooking Vegetables
At Home
100

(Good) Easy to cut or chew; not tough

What is tender

100

Name two fruits in the melon category

Watermelon, cantaloupe, casaba

100

Name two vegetables in the flower category

Artichokes, broccoli, or cauliflower

100

Cook vegetables until they are ______

Crisp and tender

100

Always make sure to ____ your _____

Wash your hands

200

(Bad Fruit) Has not developed to the point of readiness for harvesting and eating

What is ripe?

200

Name two fruits in the tropical category

Bananas, mangoes, pineapples

200

Name two "vegetables" in the fruit category

Tomatoes, cucumbers, eggplant, okra, peppers, pumpkins, squash

200

You should bake potatoes between ____ and _____ degrees

300 and 450 degrees

200

Always ____ your fruit and/or vegetables before cutting, eating, or cooking.

Wash

300

(Good Fruit) another phrase for a good odor

What is a pleasant aroma?

300

Name two fruits in the berries category

Strawberries, raspberries, cranberries, grapes

300

Name two vegetables in the stems category

Celery, asparagus

300

Cooked vegetables lose Vitamin __ and other nutrients

Vitamin C

300

Refrigerate fruits and veggies within ______ after you cut, peel, or cook them

2 hours

400

(Good Fruit) It is the correct ___ and ____ (think appearance)

What is size and shape?

400

Name two fruits in the drupes category 

Cherries, apricots, plums, peaches

400

Name two vegetables in the leaves category

 Brussel sprouts, cabbage, lettuce, spinach

400

Overcooked vegetables develop ______ flavors

Unpleasant

400

Keep fruits and veggies ____ from raw meat, poultry, or seafood

Seperate
500

(Bad Fruit) It weighs much less than similar objects of its size

What is lightweight? 

500

Name two fruits in the pomes category

Apples, pears

500

Name two vegetables in the roots category

Beets, carrots, parsnips, radishes, sweet potatoes, turnips

500

When cooking canned vegetables you ____ the can to lower _____ levels

drain and sodium

500

____ away any damaged or bruised areas before preparing or eating

Cut

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