Parts of plants
Nutrients
Preparing/Cooking
Buying/storing
Fruit categories
100
A vegetable that is the flower portion of the plant.
What is Cauliflower, broccoli
100
These type of vegetables include broccoli, cabbage, and cauliflower and are known to help reduce chances of cancer.
What are cruciferous vegetables
100
How should produce be cleaned.
What is Under running water
100
This vegetables should not be refrigerated.
What is Potatoes or onions
100
These fruits include a large pit in the center.
What is a drupe
200
A vegetable that is the leaf portion of the plant.
What is Lettuce , spinach, turnip greens
200
Vegetables are low in calories and high in ….
What is FIBER
200
Whenever possible leave this on fresh produce to get added fiber.
What is Peel or skin
200
Fresh vegetables are found in this section of the grocery store.
What is Produce
200
These fruits are broken down into sections and have a pith.
What is citrus fruits
300
A vegetable that is the root portion of the plant.
What is Carrot, potato, radish, turnip
300
These vegetables provides lots of vitamin C.
What is tomato or bell peppers
300
Cut fresh vegetables should be stored in the refrigerator this way.
What is Covered or sealed in proper drawer
300
This form of fruits & vegetables are just as nutritious as fresh and can be stored for months.
What is Frozen
300
What is characteristic of a pome fruit?
What is a core filled with seeds
400
A vegetable that is the stem portion of the plant.
What is Celery , asparagus
400
Dried peas & beans provide this major nutrient (not a vitamin).
What is incomplete protein
400
Home-canned vegetables should be boiled to prevent this illness.
What is Food poisoning or Botulism.
400
This is the reason that produce should not be washed before storage.
What is makes it go bad/spoil faster
400
What is the serving size of fruit?
What is one cup
500
A vegetable that is the seed portion of the plant.
What is Corn, peas, beans
500
Vegetables are usually a better choice than fruits because they have less...
What is sugar
500
Using too much water, cooking uncovered, and overcooking causes what?
What is Nutrient Loss or Nutrient deterioration
500
3 things that indicate produce being purchased is not high quality.
What is Mushy (soft spots), discolored, mold, bruises
500
What are the three reasons you should buy fruit in season?
What is cheaper, more available, and taste is better
Click to zoom
M
e
n
u