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WorksheetsFruits and Veggies
Total questions: 25
Worksheet time: 13mins
What percentage of water do fruits typically contain?
10 - 25%
25 - 50%
75 - 95%
50 - 75%
Fruits are generally low in which of the following?
Carbohydrates, vitamins, and minerals
Fat, sodium, and protein
Sugar, fiber, and water
Calcium, iron, and zinc
Which nutrient is fruits an excellent source of?
Fiber
Protein
Sodium
Fat
What should you choose more often than fruit juice?
Carbonated drinks
Whole or cut up fruits
Dairy products
Processed snacks
What can destroy nutrients in both fruits and vegetables?
Freezing
Air, heat, and water
Refrigeration
Sunlight
Why should you always wash fruits and vegetables?
To make them taste better
To remove bacteria that cause spoilage
To remove pesticides that might remain on the skin
To enhance their color
Which of the following is a guideline for selecting fruits and vegetables?
Free From Pesticides
Free From Bruises
High in Calories
Low in Nutrients
What is a benefit of seasonal fruits and vegetables?
They are more expensive
They are harder to find
They are lower in cost and have better quality
They last longer outside the refrigerator
How long will fruits typically last in the refrigerator?
About two weeks
About one week
About three days
About one month
Which of the following is NOT a recommended way to store fruits?
Cold (Refrigerator)
Dry
Give Them Space
In direct sunlight
What happens to starches found in fruit during the ripening process?
They multiply
They break down into sugar
They turn into protein
They remain unchanged
Which of the following is NOT a result of fruit ripening?
Color lightens
Texture softens
Decreases in sweetness
Increases in sweetness
What occurs when the cut surfaces of food react with oxygen?
Fermentation
Dehydration
Browning
Freezing
What is the process called when food turns brown due to reaction with oxygen?
Reduction
Oxidation
Carbonation
Hydrolysis
What do vegetables NOT contain?
Calories
Cholesterol
Fat
Sodium
Which colors of vegetables should you eat more of according to the Vegetable Group?
Yellow, blue, and purple
Red, orange, and dark green
Light green, white, and brown
Pink, black, and light blue
What is emphasized for maintaining safety and quality at the farm stage?
Monitor at critical points
Use of good agricultural practices
Follow the food code guidelines
Use clean vehicles
At the retail stage, what is important to ensure food safety?
Use of good agricultural practices
Maintain the cold chain
Follow the food code guidelines
Control cross-contamination
Which four C's of safety should always be followed at the table?
Clean, Cook, Control cross-contamination, Chill
Clean, Cook, Control cross-contamination, Cut
Cook, Chill, Cut, Control cross-contamination
Clean, Cook, Cut, Chill
Vegetables such as potatoes, onions, and garlic should be stored:
In the refrigerator
in the freezer
in a cool, dry, and dark place
on the counter
What are the health benefits of eating fresh fruits as compared to eating processed fruits?
fresh fruits are less nutritious than frozen fruits
fresh fruits are lower in sugar and sodium than processed fruits
fresh fruits brown as compared to canned fruits that keep their color
fresh fruits have inconsistent pricing throughout the year while processed fruit pricing remains more stable
