Preparing raw vegtables and fruits
veggie produce
ripeness and storing
cutting and storing produce
cooking and vegitables
100
what do you do before you eat or cook with raw vegtables
you wash them
100
what defines a vegtable
stems or flowers
100
at what temperature should you store potatoes at
7 to -10
100
you can use a _____ _____ to scoop soft fruits
melon baller
100
cooking in a small amount of ___ can keep some of the vitamin c
water
200
what do you do after vegtables are washed
peel and add to recipe
200
what are some ways produce are sold in the market
in a bag or a plastic covered sheet
200
you should punch holes in platic bags to store foods true or false
true
200
the majority of vegtables do not turn brown when cut true or false
true
200
microwaving vegetables quickly useing a small amount of water is good because
it keeps some of the vitemins and nutrients
300
after cooking a food what vitamin are you loosing
vitamen c
300
which vegitables are availible year round
bannanas, apples, grapes
300
what is the bitter tasting compound found in patotoes
solanine
300
an asortmant of raw friuts and vegtables can be a healthy touch when entertaining true or false
true
400
what can you do to get more nutrients and fibers in your meal
eat edible skins rather than paring them away
400
some fruits are naturally green when they are ripe. some ex are
apples pears and banannas
400
canned food are ofter high in _______
sugar
400
some fruits contain certain______
enzyme
500
a foods discoloration after being cut is called
enzymatic browning
500
what can you do to speed up ripening prosses
palce in brown paper bag at room tempurature
500
when buying expensive foods should you buy in boxes or bags frozen
bags frozen
500
what can you use to keep sliced bannanas from darkening
lemon juice
500
what are some ways you can minimize the loss of vitamin c and othe nutrients when cooking
-keep vegetable in large chunks -cook quickly -steam -simmer in covered pan
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