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Fruits & Vegetables

Total questions: 25

Worksheet time: 12mins

Name
Class
Date
1.

This fruit category is juicy and large with a thick rind and many seeds.

a)

berries

b)

citrus

c)

melons

d)

tropical

2.

This fruit category has skin covering a soft flesh that surrounds a singular hard pit

a)

berries

b)

drupes

c)

pomes

d)

citrus

3.

This fruit category requires a warm climate and are considered more exotic.

a)

citrus

b)

pomes

c)

berries

d)

tropical

4.

This fruit category has thick rinds with thin membranes inside that separate the flesh into segments.

a)

citrus

b)

tropical

c)

pomes

d)

drupes

5.

This fruit category has a central seeded core surrounded by flesh of the fruit.

a)

drupes

b)

pomes

c)

citrus

d)

berries

6.

This fruit category has small and juicy thin skinned fruits.

a)

citrus

b)

pomes

c)

berries

d)

drupes

7.

Fruits can be bought in fresh, canned, dried and frozen.

a)

True

b)

False

8.

Raw/fresh fruit should be ____ before eating?

a)

soaked

b)

rinsed

c)

cut up

d)

peeled

9.

Fruit can be

a)

baked/broiled

b)

cooked in liquid

c)

sauteed/fry

d)

microwaved

e)

ALL of the answers

10.

Which Fruit is sometimes called a Vegetable?

a)

Strawberry

b)

Lemon

c)

Tomato

d)

Lime

11.
Definition of vegetables
a)
Any colorful plant that grows from the ground
b)
The part of the plant that contains the seeds 
c)
Any edible part of a plant
d)
Healthy food that can only be bought at a store 
12.
Another name for Vitamin A
a)
Potassium
b)
Biotin
c)
Beta Carotene
d)
Ethylene Gas 
13.
Brocoli & Cauliflower are what kinds of vegetables?
a)
Bulbs 
b)
Tubers
c)
Roots
d)
Flowers 
14.
What part of fruit and vegetables contain the mot fiber?
a)
The seeds 
b)
The skin
c)
The core 
d)
The stem 
15.
Celery is what type of vegetable?
a)
Root 
b)
Bulb
c)
Tuber
d)
Stem
16.
Which of the following is a Root vegetable?
a)
Garlic 
b)
Kale 
c)
Turnip
d)
Corn
17.
Fruits turning brown when air is introduced to the flesh is known as..
a)
Ethylene Browning
b)
Enzymatic Browning
c)
Octane Browning
d)
Fruit Browning 
18.
What is a fat soluble vitamin?
a)
Vitamin that is stored in body tissue
b)
Vitamin that dissolves in water 
c)
Vitamin that dissolves in heat 
d)
Vitamin that will make you gain weight 
19.
What indicates that a vegetable is packed with vitamins & minerals?
a)
Pale Color
b)
Soggy outside
c)
Vibrant Color
d)
Crispy texture
20.
Which of the following cooking methods would help retain your fruit/veggie nutritional content?
a)
Boiling
b)
Stewing
c)
Microwaving
d)
Simmering
21.

True or False: The skin/peel of the fruit/vegetable contains the most fiber

a)

True

b)

False

22.
True or False: Fruits and vegetables are freshest and cheapest when they are in season and purchased locally
a)
True
b)
False
23.
Vegetables such as green beans and corn.
a)
flower
b)
stem
c)
seeds
d)
stalk
24.
Vegetables that includes spinach, and lettuce.
a)
stem
b)
flower
c)
leaf
d)
pome
25.
2 vegetables that are a good source of vitamin A.
a)
Peaches and apricots
b)
cantaloupe and spinach
c)
spinach and peaches
d)
winter squash and carrots