Show:
NUTRIENTS
TEMPERATURE
SIZE
TEXTURE
BASIC KNOWLEDGE
100
Advantage of thinly pairing or peeling fruits.
What is fewer nutrients are lost?
100
High quality fruits can be kept in a refrigerator for how long.
What is about a week?
100
To make fruit sauce the cooking process breaks down
What is texture?
100
Vegetables should be thoroughly washed to ensure the removal of;
What is pesticides and dirt?
200
TRUE or FALSE: Cut fruits should be served as soon as possible to preserve nutrients.
What is TRUE?
200
A cooking method that will help fruit keep its shape.
What is microwaving?
200
How vegetables should be cut before microwaving.
What is to the same size?
200
When poached fruit will
What is retain its shape?
200
Tender vegetables should be washed in what tempertaure water.
What is cool water?
300
Fruits purchased out of season are likely to be.
What is more expensive?
300
Cooking method that is recommended for most fruit.
What is microwaving with a small a little liquid?
300
Before storage lettuce should be.
What is cored?
300
Reason edible skins of vegetables may be pared away.
What is to remove wax?
300
When preparing for a salad it is important to
What is rinse and tear salad greens?
400
An important change that occurs when vegetables are cooked.
What is vitamin C and nutrients are lost?
400
Frozen fruits should be served.
What is partially frozen?
400
Top-quality fruits should feel
What is heavy for size?
400
The texture of properly cooked vegetables.
What is crisp-tender?
400
Salad ingredients should be drained to AVOID;
What is diluting the dressing?
500
The body uses beta-carotene to make;
What is vitamin C?
500
Mature fruit has reached full
What is size and color?
500
Except for bannanas, pears, and some apples, a consumer should not purchase green fruit because it does not;
What is ripen well?
500
Creates color in green vegetables.
What is Chlorophyll?