Foods 1- 3.01 Vocab Quiz

Dietary fiber:

• produce that has lost its crispness and is limp

• foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home

• the indigestible portion of food delivered from plants. Also called roughage

• nutrients added in amounts greater than what is naturally there 

Wilted:

• produce that has lost its crispness and is limp.

• foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home

• the last date by which a food product should be sold before removed from grocery shelves

• the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package

Dry storage:

• the last date by which a food product should be sold before removed from grocery shelves.

• Immediately. Without hesitation or time lapse.

• the date found on food packaging that indicates when a food should be used by, for highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.

• food items stored in a cabinet and do not require refrigeration or freezing.

Use by date:

• the last date by which a food product should be sold before removed from grocery shelves.

• a storage area for foods kept at 33-41 degrees for food safety.

• the date found on food packaging that indicates when a food should be used by, for highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.

• the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.

Expiration date:

• the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.

• the last date by which a food product should be sold before removed from grocery shelves.

• the date found on food packaging that indicates when a food should be used by, for highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.

• Immediately. Without hesitation or time lapse.

Sell-by date:

• food items stored in a cabinet and do not require refrigeration or freezing.

• the last date by which a food product should be sold before removed from grocery shelves.

• the date found on food packaging that indicates when a food should be used by, for highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.

• the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.

Frozen foods:

• produce that has lost its crispness and is limp.

• foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.

• a storage area for foods kept at 33-41 degrees for food safety

• food items stored in a cabinet and do not require refrigeration or freezing.

Promptly:

• the indigestible portion of food delivered from plants. Also called roughage.

• a storage area for foods kept at 33-41 degrees for food safety.

• Immediately. Without hesitation or time lapse

• the last date by which a food product should be sold before removed from grocery shelves.

Refrigerated storage:

• a storage area for foods kept at 33-41 degrees for food safety.

• the last date by which a food product should be sold before removed from grocery shelves.

• foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.

• food items stored in a cabinet and do not require refrigeration or freezing.