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Fruits and Vegetables NC FOODS 1 Obj 3.01

Total questions: 35

Worksheet time: 18mins

Name
Class
Date
1.

Why should we eat fruits?

a)

Fruits are high in sugar and fat.

b)

Fruits are high in fiber and low in calories

c)

Fruits have very little nutritional value

d)

Fruits are high in sugar and sodium

2.

A pome

a)

Has only one seed

b)

is only grown in warm climates

c)

has only one seed, which is called a stone or a pit

d)

has a central, seed-containing core surrounded by a thick layer of flesh.

3.

Which of the following fruits can be purchased under-ripe and will ripen at room temperature within a few days?

a)

apples and oranges

b)

strawberries and grapes

c)

pears and bananas

d)

pineapples and cherries

4.

Grapes and currants are examples of ____.

a)

melons

b)

drupes

c)

pomes

d)

berries

5.

Casaba, honeydew and cantaloupe are examples of ____.

a)

drupes

b)

melons

c)

pomes

d)

berries

6.

What should you do with fruits to prevent enzymatic browning?

a)

Dip in lemon juice

b)

Wash with saltwater

c)

Cut into small pieces

d)

Store in a tightly covered container

7.

What can be found in the pulp of raw fruits that in needed in the diet?

a)

Carbohydrates

b)

vitamins

c)

fiber

d)

water

8.

What should be done first with all fresh fruit before preparing for eating?

a)

chill in the refrigerator

b)

nothing

c)

Wash in salt water

d)

Wash under clean under water and dry with a clean towel

9.

Fruits with thick outer rind and a thin membrane that separates the flesh into segments.

a)

tropical

b)

citrus

c)

berries

d)

melons

10.

Small, juicy fruits with thin skins.

a)

berries

b)

pomes

c)

drupes

d)

citrus

11.

Large, juicy fruits produced by plants in the gourd family with thick rinds and many seeds.

a)

melons

b)

pomes

c)

tropical

d)

citrus

12.

Fruits grown in warm climates and considered to be somewhat exotic.

a)

Melons

b)

Tropical

c)

Berries

d)

Pomes

13.

Darkening that occurs when cut surfaces on raw fruits are exposed to air.

a)

Enzymatic browning

b)

Rotting

c)

Over ripping

d)

Under ripping

14.

Strawberries, and grapes are examples of ___.

a)

berries

b)

melons

c)

citrus

d)

tropical

15.

Grapefruit, oranges, lemons and limes are examples of ___.

a)

citrus

b)

melons

c)

tropical

d)

drupes

16.

Vegetables are grouped according to the part of the plant from which they come. Artichokes, Broccoli and cauliflower are examples of ____.

a)

fruits

b)

flowers

c)

stems

d)

leaves

17.

Tomatoes, Cucumbers and pumpkins are examples of ___.

a)

Flowers

b)

Stems

c)

Fruits

d)

Seeds

18.

Peas, Corn and beans are _____

a)

stems

b)

fruits

c)

stems

d)

seeds

19.

Brussel sprouts, cabbage and lettuce are examples of _.

a)

Leaves

b)

Stems

c)

Stalks

d)

Flowers

20.

Celery and asparagus are ____.

a)

roots

b)

flowers

c)

stems

d)

leaves

21.

Carrots, sweet potatoes, and turnips are examples of ____.

a)

stems

b)

flowers

c)

roots

d)

seeds

22.

Veggies (especially the skin) are high in ______.

a)

sugar

b)

fats

c)

fiber

d)

calories

23.

How should vegetables be cooked?

a)

Until they are crisp-tender

b)

Until they are soft and limp

c)

Until they are crispy and dry

d)

Until they change color

24.

If cooking canned vegetables first

a)

drain the water to lower the sodium levels

b)

open the can and add seasons before cooking

c)

cook inside the can

d)

use the bent cans before others

25.

Which cooking method retains more nutrients more than any other methods?

a)

grilling

b)

simmering

c)

steaming

d)

microwaving

26.

Cutting into thin, matchstick- sized strips is called ____

a)

julienne

b)

cubes

c)

slices

d)

minced

27.

Peas, beans, and lentils are seeds that are also called ____.

a)

legumes

b)

leaves

c)

nuts

d)

stems

28.

Including a variety of vegetables in a diet is important because different vegetables provide different nutrients and phytonutrients.

a)

true

b)

false

29.

Onions, potatoes, and bananas are stored ___.

a)

in the freezor

b)

in the refrigerator

c)

in a cool dry, dark place

d)

in a warm light place

30.

When buying of fruits and vegetables look for cans that

a)

are undented, non-bulging and rust-free

b)

are past the sell by date because they are cheaper

c)

are more expensive

d)

have no expiration dates

31.

Frozen packages of fruits and vegetables should

a)

be frozen solid with large ice crystals

b)

have loose content and no ice crystals

32.

Non-Opened cans, boxes and jars should be stored

a)

in the refrigerator

b)

in the freezer

c)

In a cool, dry dark place

d)

On top of the refrigerator

33.

Where should an opened call of grape jelly should be stored?

a)

the refrigerator

b)

the freezer

c)

the pantry

d)

It should be discarded if not completely used after opening

34.

Leaf vegetables, stem vegetables, berries, citrus, and drupes are some examples of fresh fruits and vegetables that should be stored ______.

a)

in the refrigerator

b)

in the freezer

c)

in the pantry

d)

on the counter top

35.

Thawed food may be refrozen in the packaging from the store.

a)

true

b)

false