WorksheetsLeafy and Stem Vegetables Quiz
Total questions: 10
Worksheet time: 5mins
Which of the following is a leafy vegetable mentioned in the document?
Asparagus
Kale
Broccoli
Fennel
What should you ensure when buying fresh-cut floral, leafy, and stem vegetables?
They are organic
They are refrigerated or surrounded by ice
They are locally sourced
They are pre-washed
Why is it important to refrigerate floral, leafy, and stem vegetables within two hours of cutting?
To enhance flavor
To prevent wilting
To reduce the risk of foodborne illness
To maintain color
What should be done with leftover cut or prepared floral, leafy, and stem vegetables after two hours at room temperature?
Freeze them
Discard them
Cook them
Store them in a pantry
When should you wash your hands with hot, soapy water during preparation?
Only after handling fresh produce
Only after using the bathroom
Before and after handling raw meat, poultry, or seafood
Only after changing diapers
What should you use to wash floral, leafy, and stem vegetables before preparing or eating them?
Hot, soapy water
Cool tap water
Soap or detergents
Boiling water
What is the recommended method to sanitize cutting boards, dishes, and utensils?
Use vinegar and water
Use one teaspoon of chlorine bleach in one quart of water
Use only hot water
Use dish soap and cold water
Why is it important to cut away bruised or damaged areas of vegetables before consumption?
To improve taste
To enhance color
Microbes can hide in damaged tissues
To reduce weight
What should you avoid doing to prevent cross-contamination with fresh produce?
Use separate cutting boards for raw meat and vegetables
Use the same cutting board for all foods
Wash cutting boards with cold water
Use soap on vegetables
What is a recommended practice when taking perishable foods outdoors?
Leave them in the sun
Use a cooler with ice or gel packs
Keep them at room temperature
Store them in a paper bag
