WorksheetsFood Science: Vegetables
Total questions: 21
Worksheet time: 12mins
Which of the following is NOT a reason to buy veggies in season?
Veggies will be higher quality
Veggies will be cheaper
More eco-friendly
Veggies will have traveled more
What size of veggie should you buy?
Very small
Small
Medium
Large
Why might consumers prefer ready-to-eat veggies?
They are more expensive
They may prompt you to eat more veggies
They can grow more bacteria
They will rot faster
Which of the following veggies should be stored in the refrigerator?
Tomatoes
Onions
Potatoes
Leafy greens
Which of the following will NOT occur when potatoes are left in the sun?
They will turn green
They will have a bitter flavor
They can make humans sick
They will grow sprouts
Choose the three things you should avoid when buying canned vegetables.
Cans that have bulges
Leaky cans
Cans with no wrapper
Store brand cans
What is an advantage of serving raw vegetables?
They have almost twice the amount of fiber
They are often more dull in color
They take longer to cook
They need to be served cold
Which of the following is false?
A smaller amount of water will preserve the nutrients in veggies
Vegetables should be cooked for a short amount of time
When veggies are cooked, the cellulose is softened
Veggies cooked for a long time retain more nutrients
Which of the following is true?
Mildly flavored veggies should be cooked for a short time, with a small amount of water, and with a lid on
Strongly flavored veggies should be cooked for a short time, covered with water, and without a lid
Very strongly flavored veggies should be cooked for a short time, covered with water, and without a lid
Mildly flavored veggies should be cooked for a long time with a lot of water, and without a lid
Place veggies in a basket above boiling water with a tight lid. This preserves nutrients.
Broiling
Steaming
Pressure cooking
Roasting
Frying
Slice veggies in half, and place directly under hot coils in the oven
Broiling
Steaming
Pressure cooking
Roasting
Frying
This technique uses the dry heat of an oven to cook veggies
Broiling
Steaming
Pressure cooking
Roasting
Frying
This cooking technique places veggies directly over the heat source and turn once browned
Grilling
Microwaving
Broiling
Sauteing/frying
This cooking technique involves adding pressure to food to increase the temperature so foods cook quickly.
Pressure cooking
Broiling
Boiling
Sauteing//Frying
Fruits that are full-sized but have not yet reached peak eating quality.
Underripe fruits
Immature fruits
Fruits that have not reached full sized and are small and have poor color, flavor, and texture.
Underripe fruits
Immature fruits
Which of the following is NOT a method used to prevent enzymatic browning?
Adding an acid
Removing air
Placing food in cool temperatures
Adding salt
What can happen if vegetables are left to soak in water for too long?
Water soluble vitamins will be lost
Bacteria will decrease
Color will be drained
The seeds will become edible
How should you cook strongly flavored vegetables in water?
With the lid on
With the lid off
How should you cook mildly flavored vegetables in water?
In a large amount of water
In a small amount of water
A chemical reaction that occurs when air is exposed to the skin of the fruit that causes discoloration.
Enzymatic browning
Fruit browning
Enzymatic coloration
Vitamin C deficiency
