17-18
19-20
21-22-24
25-27
28-32
100
fresh vegetables and fruits are low in ___ and ____
fresh vegetables and fruits are low in fat and sodium
100
what are tubers
a tuber is a large underground stem that stores nutrients
100
mature fruits are what?
they are fruits that have reached their full size and color
100
tomatoes and peaches can be cut into _____
wedges
100
to save as much vitamin c and other nutrients serve cooked vegetables and fruits with?
the cooking liquid whenever possible
200
what is beta carotene
a health promoting substance found in foods from plants to make vitamin A
200
seeds are high in what?
carbohydrates
200
ripe fruits are what?
they are fruits that are tender and have a pleasant aroma and fully developed flavor
200
after it is washed, some produce needs to be _____
peeled
200
what is poaching?
is the cooking of fruit in enough simmering liquid to cover it
300
what foods have vitamin E in them
apples and warm-weather fruits
300
celery is a common ____ vegetable
stem
300
if a potato has a greenish color what does this indicate
that the potato has a harmful bitter-tasting compound called solanine
300
for more nutrients and fiber, eat ____ _____ rather than paring them away
edible skins
300
to save vitamin and other nutrients keep vegetables and fruits what?
whole or in large pieces
400
why are antioxidants important
because they are substances that may lower the risk of some cancers and heart disease
400
true or false: eggplants is a vegetable
false
400
canned vegetables are often high in what?
sodium
400
cutting vegetables and fruits into pieces makes them easier to ___ and adds ___ appeal
eat, eye
400
fruit sauces are made by ______ the fruit in a liquid
cooking
500
what do tomatoes and cucumbers have in common?
they are both often used as salad ingredients
500
broccoli is an example of a vegetable that includes the ____ of the plant
flowers
500
what do you do before you eat or cook any fresh vegetable or fruit
you need to wash it
500
sweet peppers, carrots and zucchini can be presented as _____
strips
500
the goal when making fruit sauces is to _____ down the texture
break
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