NEW
Font size
WorksheetsUnit 3 Fruits and Vegetables Review
Total questions: 46
Worksheet time: 8mins
What type of fruit is this?
drupe
citrus
berry
melon
pome
What type of fruit is this?
drupe
citrus
berry
melon
pome
What type of fruit is this?
drupe
citrus
berry
melon
pome
What type of fruit is this?
drupe
citrus
berry
melon
pome
What type of fruit is this?
fragile cell structure, pulpy and juicey, seeds can be imbedded in the skin
contains a single seed or pit
smooth skin, enlarged fleshy area that surrounds a core
hard outer surface that is smooth or netted, has seeds inside a central core or imbedded
grown in warm regions, can be sectioned, firm rind, pulpy flesh
What type of fruit is this?
fragile cell structure, pulpy and juicey, seeds can be imbedded in the skin
contains a single seed or pit
smooth skin, enlarged fleshy area that surrounds a core
hard outer surface that is smooth or netted, has seeds inside a central core or imbedded
grown in warm regions, can be sectioned, firm rind, pulpy flesh
What type of fruit is this?
fragile cell structure, pulpy and juicey, seeds can be imbedded in the skin
contains a single seed or pit
smooth skin, enlarged fleshy area that surrounds a core
hard outer surface that is smooth or netted, has seeds inside a central core or imbedded
grown in warm regions, can be sectioned, firm rind, pulpy flesh
What type of fruit is this?
fragile cell structure, pulpy and juicey, seeds can be imbedded in the skin
contains a single seed or pit
smooth skin, enlarged fleshy area that surrounds a core
hard outer surface that is smooth or netted, has seeds inside a central core or imbedded
grown in warm regions, can be sectioned, firm rind, pulpy flesh
Which part of the plant does this vegetable come from?
flower
stem
root
leaf
fruit
Which part of the plant does this vegetable come from?
flower
stem
root
leaf
fruit
Which part of the plant does this vegetable come from?
flower
stem
root
leaf
fruit
Which part of the plant does this vegetable come from?
flower
stem
root
leaf
fruit
Which part of the plant does this vegetable come from?
flower
stem
root
leaf
fruit
All of the following are ways to prevent oxidation, EXCEPT:
use a high acid fruit juice on them
use an ascorbic solution like Fruit Fresh
refrigerate
cover with plastic
All of the following turn brown easily, EXCEPT:
canteloupe
bananas
apples
potatoes
avocado
Oxidation happens when substances in open fruit cells chemically react with oxygen.
true
false
When cooking fruits and vegetables, what are the four things we are trying to preserve?
nutrients, smell, texture, color
added energy, flavor, texture, color
nutrients, flavor, size, color
nutrients, flavor, texture, color
nutrients, flavor, texture, baking ability
Looking at the ways you can purchase produce, which advantage listed is for canned:
can stay on a shelf for up to one year, popular form for home cooks
most concentrated form of nutrition, vegetable form can last for over a year
most nutritious, but very seasonal
most close to fresh, can get vegetables that are out of season
Looking at the ways you can purchase produce, which advantage listed is for frozen:
can stay on a shelf for up to one year, popular form for home cooks
most concentrated form of nutrition, vegetable form can last for over a year
most nutritious, but very seasonal
most close to fresh, can get vegetables that are out of season
Looking at the ways you can purchase produce, which advantage listed is for dried:
can stay on a shelf for up to one year, popular form for home cooks
most concentrated form of nutrition, vegetable form can last for over a year
most nutritious, but very seasonal
most close to fresh, can get vegetables that are out of season
Looking at the ways you can purchase produce, which advantage listed is for fresh:
can stay on a shelf for up to one year, popular form for home cooks
most concentrated form of nutrition, vegetable form can last for over a year
most nutritious, but very seasonal
most close to fresh, can get vegetables that are out of season
Looking at the ways you can purchase produce, which DISADVANTAGE listed is for fresh:
high in calories because of the high concentration of nutrients, large quantities needed
slight change in texture, especially with fruit if not served correctly
very short shelf life, limited to best quality with what's in season
least nutritious, especially if not using the liquid
Looking at the ways you can purchase produce, which DISADVANTAGE listed is for dried:
high in calories because of the high concentration of nutrients, large quantities needed
slight change in texture, especially with fruit if not served correctly
very short shelf life, limited to best quality with what's in season
least nutritious, especially if not using the liquid
Looking at the ways you can purchase produce, which DISADVANTAGE listed is for frozen:
high in calories because of the high concentration of nutrients, large quantities needed
slight change in texture, especially with fruit if not served correctly
very short shelf life, limited to best quality with what's in season
least nutritious, especially if not using the liquid
Looking at the ways you can purchase produce, which DISADVANTAGE listed is for canned:
high in calories because of the high concentration of nutrients, large quantities needed
slight change in texture, especially with fruit if not served correctly
very short shelf life, limited to best quality with what's in season
least nutritious, especially if not using the liquid
To preserve cooking vegetables, you should cook with a large amount of liquid for a short time.
true
false
To keep the shape of fruit when cooking, only use water..
true
false
To have fruit break down when cooking, add sugar to your method.
true
false
Beans and lentils are good sources of protein.
true
false
The highest concentration of nutrients in fruit are around the core or pit.
true
false
Which vegetable types are succulent?
roots
tubers
seeds
stems
Which vegetable types is starchy?
fruit
leaves
seeds
stems
Succulent vegetables are low in water content
true
false
Starchy vegetables are high in water content.
true
false
The highest concentration of nutrients in fruit are around the core or pit.
true
false
All of the following are true about storing produce EXCEPT:
succulent and starch vegetables should be stored together
fruits and vegetables should have holes in the plastic bags to allow gas to escape
store succulent vegetables in the lowest part of the refrigerator
starchy vegetables should be stored in a cool, dry place, but not the refrigerator
Using a small amount of oil, high heat, and a shallow pan with a large surface area is cooking by:
microwave
steam/boil
grill/broil
fry
stir fry
Using high direct heat above or below the food, must watch closely is cooking by:
microwave
steam/boil
grill/broil
fry
stir fry
To completely submerge or partially cover in oil is cooking by:
microwave
steam/boil
grill/broil
fry
stir fry
Cooking with water, either by submerging or using it's gaseous state is cooking by:
microwave
steam/boil
grill/broil
fry
stir fry
Quick cooking to retain the most nutrients, using a glass or plastic cookery in a small kitchen appliance is cooking by:
microwave
steam/boil
grill/broil
fry
stir fry
Which nutrient from fruit maintains water balance in the body and minimizes muscle cramps and is found in high amounts in bananas-
vitamin c
vitamin a
potassium
Which nutrient from fruit maintains connective tissues, too little can lead to scurvy and is found in citrus fruits-
vitamin c
vitamin a
potassium
Which nutrient from fruit helps with eyes and eye sight and in found in high amounts in deep orange fruits (peaches)-
vitamin c
vitamin a
potassium
Which nutrient from vegetables strengthens bones and is found in high amounts in broccoli-
vitamin a
calcium
potassium
Which nutrient from vegetables helps with eyes and eye sight and is found in high amounts in carrots and sweet potatoes-
vitamin a
calcium
potassium
