Nutrients/types of fruits and veg (pgs. 417 and 418)
Veggie produce info (pgs. 419 and 420)
Ripeness and storing (pgs. 421, 422 and 424)
Cutting and storing produce (pgs.425-427)
Cooking fruits and veg pgs. (pgs. 428-432)
100
What does a bounty of berries include?
Raspberries, strawberries, blueberries, grapes.
100
What are the two ways that fresh produce is sold?
1. Loose in a bag 2. Plastic covered tray
100
True or False? Washing produce, before storing slows down decay.
False. washing before storing speeds up decay.
100
True or False? Raw vegetables are easy to chew and digest.
True.
100
What is one of the healthist ways to cook vegetables?
Steaming.
200
True or False. Tomatoes and cucumbers are both vegetables.
False. They are both fruits.
200
True or False? Seasonal produce is cheaper during the off season.
False. They are often more expensive during that time.
200
What is a mature fruit? What is a ripe fruit?
Mature-fruits that have reached their full size and color. Ripe-fruits that are tender and have a pleasent aroma and fully developed flavour.
200
For more ____ and _____, eat edible skin rather than paring them away.
Nutrients, and Fiber.
200
Microwaving cooks vegetables quickly using small amounts of water, what is the result on vegetables using this method?
As a result, the vegetables lose few nutrients and keep their color, texture, and flavour.
300
What health conditions can antioxidents in fruits and vegetables lower the risk of?
They may lower the risk of some cancers and heart disease.
300
Which vegetables/fruits are available year round, and which have specific growing seasons?
Year round: Spinach, broccoli, bananas, apples, and grapes. Specific: Asparagus, peaches, plums.
300
What should you never use when washing produce and why?
Never use detergent when washing because the produce can absorb detergent with can make people ill if swallowed.
300
What is an easy way to avoid enzymatic browning on fruits after they are cut?
Coat the fruits with some form of ascorbic acid as soon as they are cut. (ex. Lemon juice)
300
What are 3 ways to minimize vitamin C and nutrients loss in vegetables/fruit during cooking?
1.keep vegetables and fruit whole or in large pieces 2.cook them quickly using methods that require only small amounts of water 3.serve cooked veggies and fruits with cooking liquid whenever possible
400
Fruit and vegetables are low in _________, and high in ___________.
They are low in fat and sodium. They are high in carbohydrates.
400
Summarize the 5 steps to follow when buying fresh produce.
1.Inspect produce carefully 2.Avoid produce that looks wilted, shriveled, bruised, or decayed. 3.Buy by weight, when possible. 4.Buy only what you can store and use. 5. Remember that some vegetables, such as greens, cook down from their original volume.
400
What are convenience fruits and vegetables? What are three challenges to buying them?
Defenition-Canned fruits and vegetables. Challenges: 1. Canned fruits are often high in added sugar. 2. Canned vegetables are often high in sodium. 3. Some frozen vegetables are relatively expensive.
400
What are two eye-catching ways to present fresh fruits?
1. Cut them into bite sized shapes, and serve with wooden picks 2. Use a melon baller or small scoop to make balls of soft-fleshed fruits.
400
What are low-fat flavor alternatives for each of the following? 1.Sour Cream 2.Mayonnaise or salad dressing 3.Butter or margarine
1.Plain, nonfat yogurt 2.Low-fat or fat-free dressings 3.Butter flavoring
500
What are three of the antioxidants that vegetables and fruits provide? Name one example of a fruit or vegetable that contains each.
1. Vitamin C- ex. kiwi, strawberry, cantaloupe, cabbage, potatoes. 2. Vitamin E- ex. peaches, apricots, apples, nectarines, bok choy, broccoli, brussel sprouts, cauliflower, collard, kale, kohlrabi, mustard green, rutabagas, turnips.
500
What are the eight catagories of vegetables? Give an example for each category.
1. Roots-Carrots, Beets, Turnips. 2. Leaves-Spinach, Lettuce, Kale, Collards. 3. Stems-Celery. 4. Seeds-Corn, Beans, Peas. 5. Fruits-Tomatoes, Cucumber, eggplants. 6. Tubers-Potatoes 7. Bulbs- Onions, Garlic. 8. Flowers- Broccoli
500
Describe how to wash fresh produce for both tender and thick-skinned produce.
Tender- Wash throughly in cool clear water. Be sure to remove all visible dirt. Thicker- Scrub off with stiff brush.
500
What should be done if you don't plan to serve the produce immediately?
Cover you arrangment tighly with plastic wrap, squuezing out as much air as possible, and refigerate until serving time.
500
What are four different ways to cook fresh fruits? Briefly explain each.
1. Poaching fruits-the cooking of fruit in enough simmering liquid to cover it. 2. Fruit sauces-breaking down the texture of fruit by cooking it in liquid. 3. Baking fruits-placing fruit in baking dish suurounded with water, and baking in oven until tender. 4. Microwaving fruits-covering fruits, but leaving small openings for excess steam to escape while cooking in microwave.
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