3.01 Fruits and Vegetables

What is the main reason for washing fruits and vegetables?

• Increases enzymatic browning

• Lowers nutrient value

• Releases excess vitamins

• Removes dirt and pesticide residue

What is TRUE about fruit purchased during it's off-season?

• Less expensive

• Less nutritious

• More expensive

• More nutritious

Why do microwaved vegetables require a "standing time" before they are served?

• Enhance flavor

• Finish cooking

• Preserve nutrients

• Redistribute heat

What is the advantage of thinly paring or peeling fruits?

• Fewer nutrients are lost

• Less fiber is lost

• More pesticide residue is removed

• Paring removes more skin

Except for bananas, pears, and some apples, why should a consumer NOT purchase "green" fruit?

• Contains harmful compounds

• Does not ripen well

• Requires longer refrigeration

• Ripens too quickly

Piercing fruit before microwaving:

• Prevents bursting

• Prevents overcooking

• Retains flavor

• Retains nutrients

What important change occurs when vegetables are cooked?

• Become highly colored and firm

• Develop color and carbohydrates

• Increase levels of minerals and and vitamins

• Lose Vitamin C and nutrients

What is a good reason to include fruit in a party menu?

• Adds a healthy alternative

• Always inexpensive

• Can be prepared days in advance

• Requires no preparation

Ripe fruit:

• Has no give when slightly pressed

• Has a shriveled stem

• Keeps longer than mature fruit

• Is tender with a pleasant aroma

When potatoes are wrapped in foil and baked in the oven, what causes them to cook?

• Alkali

• Flavones

• Starch

• Steam