pg.417-418
pg.419-420
pg.421-422,424
pg.425-427
pg.428-432
100
What are fruits and veggies low in?
fat,sodium, no cholesterol
100
what are carrots, beets and trunips examples of?
root vegetables
100
what are mature fruits?
Fruits that have reached their full size and colour.
100
For more nutrients and fibre what should we eat on the produce?
the skins
100
what does cooking do the veggies and fruits?
removes vitamin C and other nuitrients
200
where can we get vitamin C? besides Citrus fruits?
Kiwi,strawberries,cantaloupe,cabbage,potatoes.
200
what is an example of a stem vegetable?
celery
200
how do you test for ripeness on fruits?
gently apply press on the fruit. ripe fruit give under the pressure.
200
what is ensymatic browning?
exposure to fruits flesh to the air/oxygen
200
how can you minimize the loss of nutirents when cooking produce?
keep produce whole or in large peices; cook them quickly with minimun amout of water;serve cooked produce with the cooking liqiud.
300
what are Veggies and fruits chock-full of?
antioxidants,Carbohydrates
300
what are some guidlines to follow when buying produce?
carefully inspect it;avoid wilted,bruised,or decayed produce;buy by weight;buy only what you can store;remember that some veggies cook down from their original volumes.
300
where should unripe fruit be stored?
in a brown paper bag at room temperature
300
how can you prevent enzymatic browning?
dip the peices into lemon juice or use a ascorbic acid powder
300
what is one of the most healthy ways to cook produce?
steaming
400
Where can we get vitamin E?
Apples,apricots,nectarines, and peaches
400
why should you buy by weight?
will give you more nuitrients for your money and will last longer
400
how do potatoes develope solanine?
potatoes are exposed to light
400
why should cut-up veggies be sealed in a air tight baggie?
to prevent oxygen from getting to the produce and destroying nuitrients
400
why shouldnt you use aluminum, or copper to cook produce?
those minerals from the pan reacts with the sulfur compounds in the produce resulting in less vitamin C, folic acid, and Vitamin E. and can also cause unpleasant odors and flavors in the food.
500
What are Cruciferous Vegetables?
Vegetables in the Cabbage family.
500
how long do most vegetables last?
a week in the refrigerator
500
why shouldnt we soak produce in water while washing them?
Nutrients are lost while they soak
500
why do we cut up fruits and veggies?
to make them easier to eat and adds eye appeal.
500
how do you prevent whole veggies with skin from bursting in the microwave?
poke holes with a fork
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