Fruits And Vegetable Review

Front 1

drupe

Back 1

group of fruits that contain a single seed /pit

Front 2

ascorbic acid

Back 2

The chemical name for vitamin c

Front 3

pomes

Back 3

group of fruits with smooth skin covering am enlarged fleshy area surrounding the core

Front 4

The variety of orange known as the juice orange

Back 4

valencia

Front 5

a disease caused by lack of vitamin c

Back 5

scurvy

Front 6

a substance that helps hold our cells together is

Back 6

collagen

Front 7

a tiny citrus fruit looks like a tiny tiny orange

Back 7

kumquat

Front 8

The surgeon for the British navy in 1747+ that figured out the cause of scurvy

Back 8

James Lind

Front 9

nickname for those serving in the British navy

Back 9

limeys

Front 10

softening of the fruit may be slowed by

Back 10

refrigeration

Front 11

fruit may be sold in 5 ways

Back 11

frozen canned fresh dried and juiced

Front 12

fruit stored in plastic bags need holed in them to prevent softening due to the

Back 12

carbon monoxide

Front 13

Which fruit tastes most like fresh (frozen or canned)

Back 13

frozen

Front 14

Which oranges are seedless (navel or valencia)

Back 14

navel

Front 15

apples supply --------- which is used in jams/jellies and helps lower cholesterol levels

Back 15

pectin

Front 16

to retain shape of fruit when cooking add sugar ---------- cooking.

Back 16

Before or during

Front 17

fruits may cook quickly in the microwave due to high -------- content

Back 17

sugar

Front 18

to increase juice in a lemon place it in the ----------- for a short time.

Back 18

microwave

Front 19

The pigment in green vegetables ---------- is sensitive to heat

Back 19

chlorophyll

Front 20

baking soda will neutralize acids but will also destroy ------ and make mushy because it breaks the ----------- down

Back 20

c, cellulose

Front 21

a potato is a ----------- vegetable

Back 21

tuber

Front 22

carrots and turnips are ------ vegetables

Back 22

root

Front 23

Onions and garlic Are ------ vegetables

Back 23

bulb

Front 24

celery and asparagus are ----- vegetables

Back 24

stem

Front 25

broccoli and cauliflower are ------ vegetables

Back 25

flower

Front 26

an example of a leaf vegetable is ---------

Back 26

spinach

Front 27

an example of a fruit vegetable is --------

Back 27

tomato

Front 28

name a seed vegetable

Back 28

corn

Front 29

The first vegetable to be grown in space was the ---------- in 19--

Back 29

potato, 95

Front 30

dried peas and beans are known as

Back 30

legoons

Front 31

nutrient classification so vegetables mean ---------- vs --------

Back 31

juicy vs starchy

Front 32

The most popular fruit in the world is

Back 32

banana

Front 33

The most popular fruit in America is

Back 33

Orange

Front 34

vegetables related to the cabbage family are called

Back 34

cruciferous

Front 35

many fruits and vegetables (and dark chocolate) contain ------------- which can help lower your risk of cancer

Back 35

antioxidants

Front 36

leaves (of vegetables) turn sunlight carbon dioxide and water into high energy carbohydrates through the process of

Back 36

photosynthesis

Front 37

ripe vs. mature which fruit is full size but not ready to eat

Back 37

banana

Front 38

You need at least ---- servings of vegetables a day

Back 38

5

Front 39

a gas given off as fruit ripens and acts as a ripening agent is called -----

Back 39

ethylene

Front 40

potatoes exposed to light will develop a greenish color on the skin. This is called ----------- and needs to be cut off before preparing

Back 40

Solanine

Front 41

enzymatic browning occurs because fruits have a low ------ content

Back 41

acid

Front 42

Clarence -------- perfected freezing of fruits of fruits and vegetables

Back 42

birdeye