NEW
Font size
WorksheetsCA - Fruit / Veggie / Grain Test Review
Total questions: 36
Worksheet time: 18mins
How can you tell when a fruit is ripe?
Should give slightly when pressed gently
Should be firm to the touch
Should be very large in size
Should be very small in size
What do brown spots on a banana indicate?
The starch is turning to sugar
It is losing nutrients
It is not ripe yet
The fiber is deteriorating
What is the first step in preparing a fruit or vegetable?
Soak in hot water
Soak in cold water
Rinse in hot water
Rinse in cold water
How would you keep enzymatic browning from occurring?
Store the fruit in a plastic bag
Store the fruit in the refrigerator
Dip the fruit in the juices of any citrus fruit
Put the fruit in a paper bag with an apple
Which of the following does NOT happen to vegetables when they are cooked?
Fat-soluble nutrients are enhanced
Flavor is released
Textures are softened
Water-soluble nutrients are dissolved
Why should potatoes NOT be stored in the refrigerator?
They get too cold
They may become moldy
They lose nutrients
They may dry out
How many daily servings should you have from the fruits and vegetable groups combined?
2
3
4
5
Which of the following is a useful rule of thumb to help you eat all the fruits and vegetables you need each day?
Eat least 2 different colors of fruits and vegetables
Eat least 3 different colors of fruits and vegetables
Eat least 2 different shapes of fruits and vegetables
Eat least 3 different shapes of fruits and vegetables
Which of the following is a benefit of eating fruits and vegetables?
Helps prevent some chronic diseases
Gives hair volume and nourishment
Helps prevent acne
Improves posture
What happens to cooked pasta when it is rinsed?
Becomes stale
Changes color
Increases in size
Loses nutrients
Which of the following should you do to properly cook pasta?
Add uncooked pasta to cold water; bring to a boil
Add uncooked pasta to large pot of boiling water
Rinse immediately with cold water after cooking
Use equal amounts of pasta and water
How many cups of boiling water do you need for every cup of dry white long-grain rice?
1/2
1
2
3
How many quarts of boiling water should you use for every 4 ounces of dry pasta?
1/2
1
1 1/2
2
Which of the following contains the most fiber?
Potato bread
White bread
Multi-grain bread
Whole grain bread
How can you determine if a product is made with whole grains?
Read the label
Look at the color
Look at the advertisement
If it says multigrain
Which of the following is a refined grain?
Brown rice
Popcorn
Quinoa
White rice
There should be water left in the saucepan when rice is done cooking.
True
False
Antioxidants in fruits and vegetables may help you lower your risk of some cancer.
True
False
There are two categories of grains; refined and whole.
True
False
The best way to tell if pasta is done cooking is to cut a piece in half.
True
False
Foods are typically eaten in nutrient-dense form.
True
False
This form of food offers more nutrients for the amount or size of the food
Fruit juice
Dietary Fiber
Nutrient-dense
Whole fruits
A _____ - cup equivalent of fruit per day is recommended
for 2,000 calorie level
1
2
Nutrient-dense
Whole fruits
Fruit juice
One-half cup of dried fruit is equal to ______ cup of fruit
1
2
Nutrient-dense
Whole fruits
Fruit juice
Fruit juice is lower than whole fruit in this
Fruit juice
Dietary Fiber
Nutrient-dense
Whole fruits
At least half of the recommended amount of fruits
should be this
Fruit juice
Dietary Fiber
Nutrient-dense
Whole fruits
A ______ - cup equivalent of vegetables per day is recommended
2 1/2
3
5
1
This type of vegetable provides the most vitamin K
Dark-green
Starchy
Legumes
This type of vegetable provides the most dietary fiber
Dark-green
Starchy
Legumes
Green peas, corn and potatoes are examples of this type of vegetable
Dark-green
Starchy
Legumes
This type of vegetable is an excellent source of protein
Dark-green
Starchy
Legumes
The seed that grows into a new plant
Bran
Endosperm
Germ
Bran and Germ
Endosperm and Germ
The largest part of the kernel
Bran
Endosperm
Germ
Bran and Germ
Endosperm and Germ
The edible outer layer
Bran
Endosperm
Germ
Bran and Germ
Endosperm and Germ
The part that is made of proteins and starches that supply the plant with food
Bran
Endosperm
Germ
Bran and Germ
Endosperm and Germ
The two parts that are removed during processing
Bran
Endosperm
Germ
Bran and Germ
Endosperm and Germ
