Fruit And Veg

Front 1

List the five vegetable sub groups in my plate give in example

Back 1

Dark green vegetables spinach

Red and orange vegetables carrots

Beans and peas black beans

Starchy vegetables corn

Other vegetables cucumbers

Front 2

The pigment and white vegetables are called

Back 2

Flavones

Front 3

List three guidelines to follow when shopping for fresh vegetables

Back 3

Look for good color firmness in the absence of purses and decay. Avoid wilted and miss shaped vegetables. And vegetables carefully to prevent bruising. Choose vegetables that are medium size

Front 4

What vegetables are cheapest

Back 4

Frozen

Front 5

What vegetables are most commonly purchased in dried form

Back 5

Beans and peas

Front 6

Why is it important to wash vegetables how should they be washed

Back 6

It is important because the soil they growing can carry harmful bacteria. Wash vegetables and cold running water and or use vegetable brush don’t let vegetable soak in water

Front 7

List three changes that take place in vegetables when they are cooked

Back 7

the fibers in vegetable soften to make chewing easier

They are tinder but still slightly firm

Starch becomes easier to digest

Front 8

List three flavored categories of vegetables and give cooking guidelines for each

Back 8

Mildly flavored Cook for a short time and a small amount of water

Strong flavored cover with water cooking uncovered pan for short time

Very strongly flavored covered in water cook it uncovered pan for a long time

Front 9

List for methods for cooking vegetables describe two

Back 9

Steaming

Frying

Grilling please vegetables over heat source of grills

Broiling

Front 10

What type of potatoes is the best choice when making mashed potatoes

Back 10

Baking or russet potatoes

Front 11

True or false canned vegetables have already been cooked

Back 11

True

Front 12

How can vegetables cooking liquid used

Back 12

It can be used in soup or sauce or served with vegetables in a separate dish

Front 13

List the five fruit families and give examples

Back 13

Berries strawberries

Drupes cherries

Pomes apples

Citrus fruits lemons

Melons watermelons

Tropical fruits pineapples

Front 14

True or false Foods will retain their shape if cooked in syrup instead of water

Back 14

True

Front 15

Fruits that are dipped in batter and deep fried are called

Back 15

Fritters

Front 16

List three factors that will affect the microwave cooking time a fruit

Back 16

Type of fruit its size and ripeness

Front 17

What is the general guideline for using canned fruits in baked products

Back 17

Drain the fruit unless noticed can add too much liquid to baking and making GUI

Front 18

What are the six ways the FDA will change the nutrient label in 2018

Back 18

Bigger print

Serving size

More vitamins and nutrients

Total fat

Sugar percent

How much is needed any day

Front 19

Explain the five percent and 20 percent rule for food labels

Back 19

Five percent equals low 20 percent equals high

Front 20

How are ingredients on the food label listed

Back 20

Listed from greatest to least

Front 21

When purchasing canned foods or veggies why should you avoid cans with dents

Back 21

Because it could have a bacteria or disease in it or it will be spoiled

Front 22

Why would fruit covered with a tight skin need to be punctured before microwaving

Back 22

So steam does not build up

Front 23

Dark green cups per week

Back 23

3 cups

Front 24

Citrus fruits are one of the best dietary sources of

Back 24

Vitamin C

Front 25

Red and orange cups per week

Back 25

2-2.5 cups

Front 26

Beans and peas cups per week

Back 26

3-3.5 cups

Front 27

Starchy cups per week

Back 27

3-9 cups

Front 28

Other veg cups per week

Back 28

6.5-10 cups

Front 29

Chlorophyll

Back 29

Green pigment found in green plants

Front 30

Carotene

Back 30

Stuff

Front 31

What is the difference between under ripe and immature free

Back 31

Under ripe is fruits that are full size but have not reached eating quality immature fruit is not full-size

Front 32

When are fresh fruits usually less expensive

Back 32

During peak growing season more abundant and more competition

Front 33

Give three guidelines for buying fresh fruit

Back 33

Buy just what you can use in short time

Look for signs of freshness and ripeness

Avoid bruised soft damage and immature fruits

Front 34

What type of liquids are canned fruits packaged in

Back 34

Light or heavy syrup or extra heavy syrup or juices

Front 35

What should consumers look for when buying frozen fruit

Back 35

Shoes packages that are clean undamaged and frozen solid

Front 36

How should unused the proteins of dried fruit be stored

Back 36

They should be stored in tightly covered containers

Front 37

Some fruits darken when they are exposed to air this is called

Back 37

Enzymatic browning

Front 38

Describe three changes that take place in fruit during cooking

Back 38

Over cooked fruit become mushy

They lose their color nutrients and natural flavor

Their shape may change

Front 39

Carotene

Back 39

Chemical substance found in orange fruits and vegetables that can be converted into vitamin A by the body

Front 40

Carotene

Back 40

Chemical substance found in orange fruits and vegetables that can be converted into vitamin A by the body

Front 41

Flavones

Back 41

Pigments that make white vegetables such as

Cauliflower white

Front 42

Carotene

Back 42

Chemical substance found in orange fruits and vegetables that can be converted into vitamin A by the body

Front 43

Flavones

Back 43

Pigments that make white vegetables such as

Cauliflower white

Front 44

Anthocyanin

Back 44

A reddish pigment found in vegetables

Front 45

Legumes

Back 45

Peas beans and lentils

Front 46

Crisp tender

Back 46

Term used to describe vegetables that have been cooked to the proper degree of doneness

Front 47

New potatoes

Back 47

Potatoes that are harvested sent to direct market

Front 48

Berries

Back 48

Classification of fruits including strawberries raspberries and grapes that are small and juicy and have thin skins

Front 49

Drupes

Back 49

Classification of fruits such as cherries peaches and plums that have an outer skin covering a soft flesh that surrounds a single hard seed which is called a stone or pit

Front 50

Pomes

Back 50

Classification of fruit including apples and pears that have a central seed containing core surrounded by thick layer of the flesh

Front 51

Citrus fruits

Back 51

Classification of fruits including oranges lemons and grapefruits that have a thick outer rind and thin membranes separating the flesh into segments

Front 52

Melons

Back 52

Classification of fruits including cantaloupe honeydew and watermelon‘s that are large juicy fruit produced by plants in the ground family and usually have thick rinds and many seeds

Front 53

Topical fruits

Back 53

Classification of fruits including avocados bananas and pineapples that are grown in warm climates and are considered to be somewhat exotic

Front 54

Under ripe fruit

Back 54

Fruit that has reached full size but has not reach peak eating quality

Front 55

Immature fruit

Back 55

Fruits that is small and has such characteristics as poor color flavor and texture which will not improve within time

Front 56

Enzymatic browning

Back 56

Darkening process some fruits under grow once exposed to air

Front 57

Fritters

Back 57

Fruits vegetables or meat that are dipped into a batter and fried in hot fat