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FACS Unit 15-Fruits Vegetables and Grains

Total questions: 39

Worksheet time: 20mins

Name
Class
Date
1.

Which is the best way to prepare fruit to retain nutrients?

a)

baked on a low temperature for a long time

b)

battered and fried in oil

c)

lightly grilled

d)

stewed in water and butter

2.

Tomatoes, squash, and peppers would fall into which MyPlate food group:

a)

fruits

b)

vegetables

c)

protein

d)

dairy

3.

How can calories be reduced when preparing fruits and vegetables?

a)

by choosing cooking methods like baking and steaming

b)

by frying with heavy batters

c)

by mixing with sugar and gelatins

d)

by serving with cream dips and sauces

4.

David found fresh peaches on sale at the farmer's market. He purchased more than he will use in one week. What should David do?

a)

freeze as is

b)

package and freeze

c)

refrigerate until he uses them all

d)

throw the extra away

5.

Which category of food is selected by color, smell, and touch?

a)

canned beans

b)

citrus and fresh vegetables

c)

frozen foods

d)

milk and cheese

6.

What are the health benefits of eating fresh fruits as compared to eating processed fruits?

a)

fresh fruits are less nutritious than frozen fruits

b)

fresh fruits are lower in sugar and sodium than processed fruits

c)

fresh fruits brown as compared to canned fruits that keep their color

d)

fresh fruits have inconsistent pricing throughout the year while processed fruit pricing remains more stable

7.

Which is the healthiest choice?

a)

Whole grains

b)

Refined grains

c)

Enriched grains

8.

Which part of the grain is the outer skin?

a)

Bran

b)

Endosperm

c)

Germ

9.
When cooking pasta, your finished product should be 
a)
al dente.
b)
a roux.
c)
mise en place.
10.

Is rice an example of a whole grain?

a)

No

b)

Yes

11.

What is another example of a grain?

a)

Hamburger

b)

Pasta

c)

Tomato

12.

Part of the plant that sprouts

a)

Bran

b)

Endosperm

c)

Germ

13.

Whole grains include:

a)

Whole wheat flour

b)

oatmeal

c)

brown rice

d)

All of these foods are considered whole grains!

14.

Refined grains have been milled, a process that removes the:

a)

bran

b)

bran and germ

c)

endosperm

15.

True or False? Milled grains have a finer texture and improved shelf life but also have lost dietary fiber, iron and B vitamins.

a)

True

b)

False

16.

True or False? Most Americans consume enough grains but not enough whole grains.

a)

True

b)

False

17.

Strawberries are a good source of vitamin c

a)

True

b)

False

18.

For a product to be labeled whole grain it has to contain what percent or more of whole grain by weight.

a)

25%

b)

50%

c)

51%

d)

60%

19.

What parts make up a whole grain seed? Choose all that apply.

a)

Bran

b)

Germ

c)

Endosperm

d)

Wheat

e)

Millet

20.

What part(s) make up a refined grain seed? Choose all that apply.

a)

Bran

b)

Germ

c)

Endosperm

21.
Whole grains contain all three parts of the grain.
a)
true
b)
false
22.

Carbohydrates are divided into two main categories. They are:

a)

simple and fiber

b)

simple and complex

c)

fiber and complex

23.
Which term describes the process where grains are stripped of most of their nutrients.
a)
enriched
b)
fortified
c)
refined
24.
Which term describes the process where grains are stripped of most of their nutrients, then they are added back
a)
enriched
b)
fortified
c)
refined
25.

Broccoli is a great source of Vitamin A

a)

True

b)

False

26.

Corn and potato's are a great source of carbohydrates

a)

True

b)

False

27.

Vitamin A is found in

a)

All fruits

b)

Dark leafy green vegetables

28.

What is one way to save money at the grocery store when buying fruits and vegetables

a)

Buy all organic

b)

Buy fresh fruits and vegetables in season

29.

You should wash fruits and vegetable in soapy water to get rid of germs and contaminants?

a)

True

b)

False

30.

Rinsing pasta after its cooked will

a)

keep the nutrients in the pasta

b)

wash away the nutrients

31.

Iron and Niacin can be found in

a)

Fruits

b)

Vegetables

c)

Grains

32.

Fiber can reduce cholesterol

a)

True

b)

False

33.

Carbs provide energy and warmth

a)

True

b)

False

34.

The endosperm is where the new plant starts in a grain

a)

True

b)

False

35.

Carbohydrates are rich in non caloric fiber

a)

True

b)

False

36.

The largest part of the grain is

a)

Endosperm

b)

Germ

c)

Bran

37.

Fiber can reduce the risk of

a)

Cancer

b)

High blood pressure

38.

Eggs and fat are considered leavening agents

a)

True

b)

False

39.

Sugar and fat can aid in the browning process

a)

True

b)

False