WorksheetsEggs, Fruit, & Vegetable Review
Total questions: 58
Worksheet time: 29mins
Name
Class
Date
1.
Protects the inside and provides a barrier against bacteria. Composed largely of calcium.
a)
Germinal disc
b)
Shell
c)
Yolk
2.
Located just inside the shell, protects the egg.
a)
Germinal disc
b)
Shell membrane
c)
Albumin
3.
Small, circular white spot on the surface of the yolk; it is where the sperm enters the egg.
a)
Germinal Disk
b)
Shell membrane
c)
Shell
4.
As this grows, the egg becomes lighter and will eventually float if placed in a glass of water.
a)
Air cell
b)
Chalazae
c)
Germinal disc
5.
The watery part of the egg located farthest from the yolk.
a)
Thick albumin
b)
Thin albumin
c)
Vitelline membrane
6.
The stringy part of the egg located nearest the yolk.
a)
Chalazae
b)
Shell
c)
Thick albumin
7.
Twisted strands run through the white at the top and bottom of the egg to anchor the yolk.
a)
Chalazae
b)
Thick albumin
c)
Thin albumin
8.
This is where the sperm enters the egg.
a)
Germinal disc
b)
Shell membrane
c)
Thick albumen
9.
Consists of protein, fat and lecithin (a natural emulsifier).
a)
Thick albumin
b)
Thin albumin
c)
Yolk
10.
What is salmonella?
a)
A type of bacteria that can cause foodborne illness in humans.
b)
A vitamin found in fish that helps the body build strong bones.
c)
A parasite that lives in water and helps clean the environment.
11.
When eggs are graded, what factors are checked?
a)
The color of the chicken’s feathers and the size of the nest
b)
The condition of the shell, the size of the air cell, and the quality of the yolk and white
c)
The temperature of the egg carton and the number of eggs in a dozen
12.
Eggs are graded through a process called _______________.
a)
Candling
b)
Grading
c)
Inspection
13.
This grade of egg is identified by thin whites and yolks that spread widely, and they are generally not purchased for fresh use.
a)
A
b)
AA
c)
B
14.
Which size of egg is typically used for baking?
a)
Medium
b)
Large
c)
Extra Large
15.
What is it called when an egg is whipped, air is trapped within the whites, and creates a foam?
a)
Aeration
b)
Coagulation
c)
Emulsion
16.
What is it called when an egg is heated, it’s proteins change from a liquid form to a semi solid mass, causing the egg to set?
a)
Binding
b)
Coagulation
c)
Emulsion
17.
What is it called when a liquid, such as oil, is beaten into an egg, tiny droplets are dispersed evenly throughout the egg, to create a stable mixture?
a)
Aeration
b)
Coagulation
c)
Emulsion
18.
This allows crumbs to coat food.
a)
Binding
b)
Coagulation
c)
Emulsion
19.
What biological process has significantly influenced fruit development over time?
a)
Domestication and human selection
b)
Ocean currents
c)
Photosynthesis
20.
Which vitamin is NOT specifically mentioned as being abundant in fruits?
a)
Vitamin C
b)
Vitamin D
c)
Folic Acid
21.
What temperature is recommended for storing most ripe fruits?
a)
65° F
b)
41° F
c)
32° F
22.
Which fruit category is characterized by having a wagon-wheel shaped cross section?
a)
Drupes
b)
Citrus
c)
Melons
23.
What defines an aggregate fruit?
a)
Fruits with thick rinds
b)
Cluster of fruits from a single flower
c)
Acidic fruits
24.
Which fruits are in season during spring in the U.S.?
a)
Strawberries
b)
Dates
c)
Watermelon
25.
What is a botanical berry characterized by?
a)
Thin exterior with multiple seeds
b)
Thick rind
c)
Single stone
26.
When selecting fresh fruit, which condition should be avoided?
a)
Slightly firm
b)
Medium weight
c)
Bruised surface
27.
What organization developed quality grades for fruits?
a)
USDA
b)
CDC
c)
FDA
28.
Which fruit type includes apples and pears?
a)
Melons
b)
Pomes
c)
Citrus
29.
What is recommended to ripen fruits faster?
a)
Freezing
b)
Direct sunlight
c)
Placing in a brown bag
30.
Which fruits are considered drupes?
a)
Apples
b)
Cherries
c)
Grapes
31.
What temperature range is ideal for ripening fruits?
a)
65° F to 70° F
b)
50° F to 55° F
c)
40° F to 45° F
32.
What is recommended when washing fruits?
a)
Soap solution
b)
Hot water
c)
Cold water with gentle touch
33.
Which fruits are in season during fall in the U.S.?
a)
Mangos
b)
Apples
c)
Peaches
34.
What market forms can fruits be purchased in?
a)
Fresh, canned, frozen, dried
b)
Canned and frozen
c)
Preserved only
35.
Which fruits are considered citrus?
a)
Oranges
b)
Coconuts
c)
Bananas
36.
What is a key characteristic of melons?
a)
Single seed
b)
Thick rind with soft flesh
c)
Hard exterior
37.
Which fruits are aggregate fruits?
a)
Oranges
b)
Raspberries
c)
Bananas
38.
What should be done with fruit cores and seeds?
a)
Blend them
b)
Remove them
c)
Freeze them
39.
What is the key characteristic of vegetables that fall into the 'Root vegetables' category?
a)
They grow on a vine and are harvested in late summer.
b)
They are grown underground and often have a high amount of starch.
c)
They must be purchased with firm, green leaves.
40.
What is the best way to determine if a bulb vegetable, such as an onion, is in good condition for purchase?
a)
Check that the end of the vegetable is firm and dry.
b)
Ensure the vegetable has a distinct 'snapping' sound when bent.
c)
Look for a slightly soft feel and check for smooth skin.
41.
A vegetable is being prepared for a dish. It is briefly plunged into hot water and then immediately transferred to ice water. What is this cooking process called, and what is its purpose?
a)
Microwaving, to quickly cook and preserve nutrients.
b)
Sautéing, to cook the vegetable quickly with a small amount of fat.
c)
Blanching, to stop the cooking process and retain nutrients and color.
42.
Which of the following describes a key difference between the USDA's US No. 1 and US No. 2 grade standards for vegetables?
a)
US No. 1 vegetables are free from any blemishes, while US No. 2 may have minor blemishes.
b)
US No. 1 vegetables are considered 'good quality' and are free from decay, while US No. 2 vegetables are considered 'fairly good quality' and are free from serious decay.
c)
US No. 1 is the highest quality, while US No. 2 is meant for processing and not for direct sale to consumers.
43.
Which of the following vegetables are correctly categorized as 'Pod and Seed vegetables?
a)
Peppers and cucumbers.
b)
Sweet corn and beans.
c)
Asparagus and celery.
44.
What is the recommended method for storing celery?
a)
Left uncovered in the crisper drawer of the refrigerator.
b)
Wrapped in plastic and stored in the refrigerator.
c)
In a cool, dry pantry for long-term storage.
45.
What is a key benefit of steaming vegetables compared to other cooking methods?
a)
It helps to retain vitamins and minerals in the vegetables.
b)
It uses high heat with a small amount of fat for a quick cook.
c)
It makes the vegetables crispy and ideal for sauces.
46.
Which of the following is considered the best quality option for vegetables?
a)
Fresh vegetables.
b)
Frozen vegetables.
c)
Canned vegetables.
47.
Which of the following statements about fruit vegetables is true?
a)
They are botanically classified as vegetables but culinarily as fruits.
b)
They are known for their high starch content and are grown underground.
c)
They are the seed-bearing part of the ovary of a plant.
48.
What is the most important step to perform before using fresh vegetables?
a)
Peeling them to remove the outer skin.
b)
Baking them to remove any contaminants.
c)
Thoroughly cleaning them to remove dirt and contaminants.
49.
Which of the following cooking methods is specifically recommended for hard, starchy vegetables like potatoes and corn?
a)
Boiling
b)
Blanching
c)
Sautéing
50.
Stem vegetables like asparagus should be stored in a specific way. What is that recommended storage method?
a)
Wrapped in plastic.
b)
In a well-ventilated space at room temperature.
c)
Upright in the refrigerator.
51.
Which of the following is an example of a 'Bulb vegetable?
a)
Onions
b)
Celery
c)
Carrots
52.
Potatoes and other tubers should be stored at a specific temperature range to maximize their shelf life. What is that range?
a)
Around 45˚F to 50˚F
b)
Around 55˚F to 60˚F
c)
Around 65˚F to 70˚F
53.
What is the recommended cooking method for thick-skinned vegetables like squash and eggplant?
a)
Boiling
b)
Roasting or Baking
c)
Stewing
54.
What is a key characteristic to look for when purchasing green leafy vegetables?
a)
The vegetable should have a distinct snapping sound when broken.
b)
The vegetable should feel slightly soft.
c)
The leaves and stalk should be crisp and the leaves should be vibrant and green.
55.
What is the recommended method for cleaning a vegetable that needs to be peeled?
a)
Wash it with soap and water before peeling.
b)
Wash, peel, and then wash before use.
c)
Peel the vegetable and then soak it in a bowl of water before use.
56.
What is a disadvantage of cooking vegetables in a microwave?
a)
It can cause the vegetables to become mushy.
b)
It can lead to uneven cooking of the vegetables.
c)
It takes too long to cook the vegetables.
57.
Vegetables with little to no skin, such as onions and mushrooms, are often prepared using which cooking method?
a)
Sautéing
b)
Grilling
c)
Steaming
58.
Which of the following is considered a 'Stem vegetable'
a)
Celery
b)
Peas
c)
Garlic
100 %
