WorksheetsF1: Fruit & Vegetable Review
Total questions: 26
Worksheet time: 13mins
Name
Class
Date
1.
Which is NOT one of the ways that cooking affects fruit:
a)
Makes the flavor more mellow
b)
Changes the color
c)
Softens the fruit
d)
Makes the flavor stronger
2.
Fruit is high in which mineral?
a)
Calcium
b)
Phosphorus
c)
Potassium
d)
Iron
3.
Of the following, this fruit has the highest content of Vitamin C:
a)
Lime
b)
Banana
c)
Prune
d)
Apple
4.
Fruits are low in all of these areas EXCEPT:
a)
Sodium
b)
Fat
c)
Cholesterol
d)
Potassium
5.
A serving of fruit juice is:
a)
1/2 cup
b)
3/4 cup
c)
1 cup
d)
1.5 cups
6.
The fruit type also known as produce:
a)
Fresh
b)
Frozen
c)
Canned
d)
Dried
7.
The fruit type that lasts the longest:
a)
Fresh
b)
Frozen
c)
Canned
d)
Dried
8.
The fruit type that lasts the least amount of time:
a)
Fresh
b)
Frozen
c)
Canned
d)
Dried
9.
The given description of this fruit type is "has quality similar to fresh but is less crisp."
a)
Fresh
b)
Frozen
c)
Canned
d)
Dried
10.
Canned fruit when packed in syrup ___________
a)
has added calories
b)
is higher in sugar
c)
is less healthy
d)
all of the above
11.
Why should you buy fresh fruit when it is "in season?"
a)
High Quality
b)
Cheaper
c)
Supply is the greatest
d)
All of the above
12.
How many servings a day should you get from the fruit food group?
a)
1-2
b)
2-4
c)
3-5
d)
4-7
13.
If you want to buy vegetables with the highest amount of nutrients, you should buy
a)
Fresh
b)
Frozen
c)
Canned
d)
All of the options are equal nutritionally
14.
____________ vegetables have been _________________, or partially cooked in hot water, then submerged into cold water.
a)
Fresh; blanched
b)
Canned; denatured
c)
Frozen; blanched
d)
Frozen; denatured
15.
What is the term for the desired texture in cooked vegetables?
a)
Tender
b)
Moist Tender
c)
Tender Crisp
d)
Crisp
16.
Where should onions and potatoes be stored?
a)
Refrigerator
b)
Cool, dark place
c)
In the freezer
d)
With the other vegetables
17.
The benefit of blanching vegetables is:
a)
More nutrients are preserved in the vegetable
b)
They cost less
c)
They will cook faster
d)
Both A & C
18.
What vegetables would be important for vegetarians to eat?
a)
Soybeans
b)
Corn
c)
Cauliflower
d)
Both A & C
19.
Why do vegetarians need to seek out certain vegetables to consume?
a)
They need more calories in their diet
b)
They need more fat in their diet
c)
They need more protein in their diet
d)
They need more fiber in their diet.
20.
When vegetables are cooked properly,
a)
Their flavor becomes sharper and stronger
b)
They have a mild, mellow flavor
c)
They lose all original nutrients
d)
They have a burnt taste and texture
21.
A fresh vegetable in good condition
a)
has a few soft spots
b)
has a pale color
c)
is soft and flexible
d)
is heavy for its size
22.
A serving of vegetables is
a)
2 c. raw leafy greens
b)
1 c. raw leafy greens
c)
1 c. vegetable juice
d)
1 c. cooked or chopped vegetables
23.
How many servings should you get daily from the vegetable food group?
a)
1-3
b)
2-4
c)
3-5
d)
4-8
24.
________ will make stored vegetables spoil faster.
a)
Airtight containers
b)
Foil/Plastic Wrap
c)
Water/Moisture
d)
Acids like lemon juice
25.
When cooking vegetables, to retain as many nutrients as possible you should:
a)
Bake
b)
Simmer
c)
Steam
d)
Boil
26.
When cooking vegetables, ___________ will retain the LEAST amount of nutrients
a)
Sauteing
b)
Microwaving
c)
Boiling
d)
Steaming
100 %
