Units 3.01-3.02 Review (Fruits/Dairy)

Front

To remove peas from a saucepan, use a:

Back

slotted spoon

Front

Which is the best way to prepare fruit to retain nutrients? Options: baked on a low temperature for a long time, battered and fried in oil, lightly grilled, stewed in water and butter

Back

lightly grilled

Front

Vegetables such as potatoes, onions, and garlic should be stored:

Back

in a cool, dry, and dark place

Front

Tomatoes, squash, and peppers would fall into which MyPlate food group:

Back

vegetables

Front

Which is categorized as a stem vegetable? Options: potato, cauliflower, tomato, asparagus

Back

asparagus

Front

How can calories be reduced when preparing fruits and vegetables? Options: by choosing cooking methods like baking and steaming, by frying with heavy batters, by mixing with sugar and gelatins, by serving with cream dips and sauces

Back

by choosing cooking methods like baking and steaming

Front

David found fresh peaches on sale at the farmer's market. He purchased more than he will use in one week. What should David do?

Back

package and freeze

Front

Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center? Options: melons, pomes, drupes, citrus fruits

Back

melons

Front

How are onions and celery sauteed?

Back

by browning in a small amount of hot fat

Front

Which category of food is selected by color, smell, and touch? Options: canned beans, citrus and fresh vegetables, frozen foods, milk and cheese

Back

citrus and fresh vegetables