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Worksheets

Fruit & Eggs

Total questions: 34

Worksheet time: 16mins

Name
Class
Date
1.

Match the Part of the Plant with the Photo

a)
1.

Tuber

b)
2.

Leaf

c)
3.

Flower

d)
4.

Root

e)
5.

Bulb

2.

What is this part of the egg called?

a)

Egg white

b)

Egg yolk

c)

Shell

3.
What egg structure holds the yolk in the center by anchoring and supporting it?
a)
Albumen
b)
Chalaza
c)
Yolk
d)
Air cell
4.

Soybeans & Cauliflower are important for which types of people to eat?

a)

Omnivores

b)

Pescatarians

c)

Keto Diet

d)

Vegetarians

5.
The egg "white" is actually called the _______
a)
Albumen
b)
Shell
c)
Chalaza
d)
Yolk
6.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
7.

When selecting vegetables you should choose those that are mostly:

a)

Fresh

b)

Firm

c)

With good color

d)

All of the above

8.

The air cell grows larger as an egg ages.

a)

True

b)

False

9.

Which nutrient is NOT commonly found in fruit?

a)

fiber

b)

vitamin C

c)

cholesterol

d)

Calcium

10.

What shape should an egg shell be? Tick all correct answers

a)

Oval with one end pointed and the other end blunt

b)

Round and fat

c)

Uniform and not distorted

d)

Long and uneven

11.

Which of the following vegetables is part of the stems category:

a)

Tomatoes

b)

Celery

c)

Potatoes

d)

Lima Beans

12.

How long should a soft boiled egg be cooked for?

a)

3-5 mins

b)

5-7 mins

c)

8-10 mins

13.

This fruit category has small and juicy thin skinned fruits.

a)

citrus

b)

pomes

c)

berries

d)

drupes

14.

Which method of cooking eggs do you slip the eggs into a pan of simmering water?

a)

Frying

b)

Scrambling

c)

Boiling

d)

Poaching

15.

When is a fried egg ready?

a)

When the white is cooked and the yolk starts to thicken

b)

When the white is set and the yolk is hard

c)

When the white is set and the yolk is runny

d)

When the white is jelly like and the yok is runny

16.

Fruits and vegetables are high in:

a)

Nutrients

b)

Fiber

c)

Water

d)

All of the above

17.
The foodborne illness that is associated with eggs is:
a)
E. Coli
b)
Salmonella
c)
Campylobacer
d)
Listeria
18.

The highest grade of eggs is_____

a)

AA

b)

A

c)

B

d)

C

19.
What method of egg cookery was used for the egg in the photo?
a)
Poached
b)
Fried
c)
Scrambled
d)
Cooked in Shell
20.

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

a)

berries

b)

citrus

c)

melons

d)

tropical

21.

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

a)

berries

b)

drupes

c)

pomes

d)

citrus

22.

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

a)

citrus

b)

pomes

c)

berries

d)

tropical

23.

What should an egg yolk look like if it is fresh?

a)

It should be runny and spreading into the white

b)

It should be round, flat, and sit off centre

c)

It should be round, sit high and be centred in the middle of the white

d)

The should be flat and sitting in the middle of the white

24.

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

a)

citrus

b)

tropical

c)

pomes

d)

drupes

25.

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

a)

drupes

b)

pomes

c)

citrus

d)

berries

26.

Which part of the egg?

a)

shell

b)

yolk

c)

albumin

d)

calaza

27.
Where are most vitamins found in an egg?
a)
Yolk
b)
Albumen
c)
Air Cell
d)
Chalaza
28.

Which category does a banana belong to?

a)

berries

b)

melons

c)

pomes

d)

tropical

29.

Ripened fruits are fruits that are full size but have not reached peak eating quality

a)

True

b)

False

30.

What is the desired texture for cooked vegetables called?

a)

Tender

b)

Moist Tender

c)

Tender Crisp

d)

Crisp

31.

Which vegetables should get stored in a cool, dark place?

a)

Peppers & Chilis

b)

Potatoes & Onions

c)

Radishes & Beets

d)

Carrots & Parsnips

32.

Which cooking method keeps the MOST nutrients intact in vegetables?

a)

Boiling

b)

Simmering

c)

Steaming

d)

Baking

33.

Which of the following vegetables is part of the roots category:

a)

Celery

b)

Radish

c)

Lima Beans

d)

Cucumbers

34.

What is the best way to store an egg?

a)

room temperature and covered

b)

refrigerated and uncovered

c)

room temperature and uncovered

d)

refrigerated and covered