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17 Cards in this Set
- Front
- Back
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Fiber has _____ calcium? Fat has ___ calcium? |
High Low |
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Fruits Vitamin A - Vitamin C- |
- deep yellow fruits cantaloupe and apricots -citrus fruits and strawberries and cantalope |
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Fruits Underripe- Immature |
- full-sized, not yet reached peak eating quality - not reached size. small,poor color,flavor,and texture |
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Fruits Calcuim- Servings per day- |
- oranges, strwberries,cantalope,dried fruits -2/4 |
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Deffonitions Berries: Drupes: |
- small, with thin skins - outer skin soft, hart pit inside |
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defonitions Pomes: Citrus: Melons: Tropical: |
-centeral, seed contaning a core, thick layer of flesh -thick otter ring, thin membrane -thick rinds and many seeds, gourd family - grown in warm climates, concedered exotic |
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When cooking fruit and veggies ____ is added at the end More_____ then water |
- sugar -sugar syrup |
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You microwave fruit because its fast and ____ wont be lost.
flavors become __ acidic
___ softens and makes it easier to digest _____ -_____ texture |
-nutreins -less -cellous -crisp- tender |
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Underground: root- tender- bulbs- above ground stalk- fruit- leaves- flours- |
-carrot -potato -onion -celary -tomato -lettuce -broccli |
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veggies nutritinal value- fiber- startch- Coratene-
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-3/5 servings per day -all veggies -seeds,roots,and tubers -viatmin A |
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veggies - Viatmin A- Vitamin C- |
- deep yellow and leafy green - tomatos, broccli, brussel sprouts, cabbage, califloer |
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flavor Mild- strong Very strong- |
- peas, green beans, corn - cabbage broccli, brussel sprouts - oinons and leeks |
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Color Cholorphyll- carotene- flavones- Anthocyanin- |
-grren,grayish -realsed into water if over cooked -white, yellow or dark grey red, turns purple |
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Methods of cooking water- steaming- Pressure cooking- Baking- Frying- Broiling- Microwaving-
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-crisp tender - less nutrint loss -high temp, cooks quick -takes longer -stir fry -quick - retain shape,color,flavors, and nutriens |
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You must ___ dried beans before cooking so they will ___ water and cook more evenly.
Frozen vegtables have been ____ washing vegtables removes ___, ___, ___ |
soak, absorb blanced pestiside, dirt, batieria |
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Over cooked fruit becomes ____ Fruit dipped into batter and deep fried are called ____. ______ fruits covered with a tight skin if you are microwaving them whole Bannans experince dark browning called _____ |
- mushy -pierce -enzyatic browling |
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all |
done |
