Units 3.01-3.02 Review (Fruits/Dairy)

To remove peas from a saucepan, use a:

• mixing bowl

• slotted spoon

• stand mixer

• wire whisk

Which is the best way to prepare fruit to retain nutrients?

• baked on a low temperature for a long time

• battered and fried in oil

• lightly grilled

• stewed in water and butter

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

• In the refrigerator

• in the freezer

• in a cool, dry, and dark place

• on the counter

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

• fruits

• vegetables

• protein

• dairy

Which is categorized as a stem vegetable?

• potato

• cauliflower

• tomato

• asparagus

How can calories be reduced when preparing fruits and vegetables?

• 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

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?

• freeze as is

• package and freeze

• refrigerate until he uses them all

• throw the extra away

Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center?

• melons

• pomes

• drupes

• citrus fruits

How are onions and celery sauteed?

• by browning in a small amount of hot fat

• by roasting slowly on a rack over hot coals

• by cooking in a covered pan using low heat and a small amount of liquid

• by using vapor made by liquids that have reached 212 degrees

Which category of food is selected by color, smell, and touch?

• canned beans

• citrus and fresh vegetables

• frozen foods

• milk and cheese