6 Classes
Nutrients
Food Preparation

Food Preparation
Bonus
100
Berries, Drupes, Pomes, Citrus, Melons, Tropical
What is the 6 classes (list them)
100
oranges, strawberries
Examples of calcium are?
100
cool water
Wash all raw fruits under ( ) water
100
it will harden
What happens when too much sugar is used while cooking the fruit?
100
Adding syrup to canned fruit helps to kepp its flavor, color, and shape
Why are canned fruits packed in heavy syrup?
200
Drupes
Outerskin covering with soft fleshy fruit? (Vocab)
200
False
True or False You should have 4-8 servings of fruit each day
200
False
True or false when exposed to air the fruits turn a shade of green and soften
200
Banana, Grapefruit and Pineapples
Name one fruit that can be broiled.
200
bacteria, food borne illnesses
Bulging dented cans may contain ( ) which can cause ( ) ( ) ( )
300
false
True or false Citrus fruits have a thick outer layer rind with thick membrabous segments.
300
Fiber, Carbs, Phytochemicals, Potassium, Calcium
Fruits are good sources of (name 3)
300
After cutting
Enzymatic Browning occurs.....
300
deep fry
You can saute and ( ) ( ) fruits
300
to ensure the freshness of the fruit
why should you store frozen fruits in the coldest part of the freezer
400
More digestable by softening the cellulose
What does cooking the fruit do for the fruit? What does it do for the cellulose
400
the immature fruit will never improve
How is underripe fruit different from Immature fruit
400
false
True or False dried fruits are calorie dense and examples include grapes and melons
500
Tropical
Is considered exotic
500
True
True or False Fruits cooked in syrup will keep their shape
500
by feeling to see how soft it is
How can you tell if a fruit is ripe?
500
cool, dark and dry
Dried fruit must be in a ( ) ( ) ( ) place
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