Show:
Pg. 417-418
Pg.419-420
pg.421, 422 and 424
pg. 425-427
pg.428-432
100
_____'s are good sources of vitamin E
What are Apple's and Apricots
100
These fruits are available year yound
What is Spinach, bananas, apples and grapes
100
When are vegetables usually harvested?
When they mature
100
How to stop the process of enzymatic browning?
Coat the fruits with some sort of ascorbic acid.
100
What Vitamin is lost during the cooking of vegtables
What is Vitamin C
200
What do tomatoesand cucumbers have in common
What is Salad
200
A large underground stem that stores nutrients
What are Tubers
200
What should you do before eating or cooking with any fresh vegetable or fruit?
Wash it to remove the pesticide residue.
200
What process of cooking vegetables uses steam
What is Steaming
300
What is beta carotene
it is a phytochemical-heallth promoting substance found in foods from plants to make vitamin A
300
Whatis photosynthesis?
Turns sunlight, carbon dioxide, and water into high energy carbohydrates
300
True or false: Apples berries grapefruit and oranges won't ripen after harvest.
true
300
What should you do if you don't serve the produce immediately.
What is Plastic Wrap
300
---- softens the cell walls making vegetables and fruits more tender
Heat
400
Good sources for vitamin C
What is Kiwi Fruit, Strawberries, cantaloupe, cabbage and potatoes.
400
Onions and Garlic are examples of ___
What is Bulbs
400
True or False, Should you use detergent while washing Fruits and Veggies
What is False
400
For more nutrients and fibre eat ___
What is Skins
400
How can you prevent discoloration when cooking vegetables?
Adding a small amount of an acid food such as vinegar or lemon juice.
500
How man servings of fruits and veggies do you need a day
What is 7-8
500
How long do high quality fruits and veggies last in a fridge
What is one week
500
What is enzymatic browning?
Browning is the process of becoming brown
500
What vegetable turns a greenish color sometimes when exposed to light?
Potatoes.
500
What is poaching?
it is the cooking of fruit in enough simmering liquid to cover it so it retains the shape.