Fruits & Vegetables

Types of Fruit

100

This is the name of the knife we used when preparing apple dishes in our class labs

Paring Knife

200

This is a type of chemical reaction where enzymes and proteins in fruit turn brown in their color

Enzymatic Browning

300

The three MAIN nutrients found in fruits include _____________

Vitamin A, Vitamin C, & Folic Acid

400

Kiwi, Bananas, and Grapes are an example of this type/classification of fruits

Botanical Berries

500

These fruits are grown in a cluster that are produced from the flower of the plant

Aggregate Fruits

Types of Vegetables

100

This is the name of the knife cut that is commonly used when preparing vegetables

Julienne 

200

The term that gives vegetables their green color and appearance is called ____________________

Chlorophyll

300

2 Parts:
1. How many parts of a plant are there?
2. List 3 of these parts.

We learned about 6 total, but if you said 5, that is also correct. Any of the following: Flower, Leaves. Roots, Fruit, Compound Leaf (OPTIONAL), & Tubers

400

The easiest way to transform the taste of vegetables without adding fat and extra calories is to: _______________________

Add Seasoning

500

Spinach, cabbage, collard greens, and lettuce are varieties of this classification/type of vegetable group

Green Leafy Vegetables

Selecting Fresh Produce

100

List 3 important guidelines/things to consider when purchasing fresh fruits

Any of the following: Mature, Condition, Denseness, Color, Aroma, Size, & Shape

200

Which convenience form of vegetables keeps them the closest in nutrients, color, and flavor like purchasing fresh vegetables?

Frozen

300

What is the BEST way to ripen fruit before storing in the refrigerator?

Put in a brown paper bag and leave on the counter at room temperature

400

Name two of the four important guidelines/things to consider when purchasing fresh vegetables.

Any of the following: Firmness, Color, Free of Blemishes/Cracks, and a "Snapping Sound"

500

When selecting produce, how many "grades" are there in BOTH fruits and vegetables?

Fruit: 3 (Fancy, Number 1, & Number 2)
Vegetables: 2 (Number 1 & Number 2)

Preparation & Cooking

100

This is considered the BEST cooking method to help vegetables retain their flavor, nutrients, and appearance

Steaming

200

Name four of the eight cooking methods of vegetables

Any of the following: Boiling, Steaming, Roast/Bake, Saute, Blanch, Grilling, Stewing, and Microwave

300

This term gives vegetables their orange color and appearance and is a good source of Vitamin A

Carotene

400

This cooking method is when vegetables are cooked in hot water and then plunged into ice water

Blanching

500

____________________ is a chemical reaction involving sugar (the browning of sugar)

Caramelization

Miscellaneous

100

The category of vegetables that have the most starch and carbohydrates in them are called _____________

Roots & Tubers

200

Apples are in this fruit classification category

Pomes

300

This type of vegetarians eats animal protein in the form of milk, cheese, or other dairy products

Lacto Vegetarian

400

This type of fruit classification/type category refers to when a fruit only has one seed or "stone"

Drupes

500

Provide three alternative food sources of proteins that vegetarians can incorporate into their diets to ensure proper nutrition.

Any of the following: Nuts & Seeds, Beans & Legumes, Mushrooms, Eggplant, Soy Products (Tofu/Edamame), Cauliflower, Quinoa, Greek Yogurt, Chia Seeds, Tempeh