| Fruit |
| #1 |
What was the purpose of putting lemon juice on our cut apples during our apple crisp lab? What did the lemon juice help prevent? |
Enzymatic browning- occurs when is exposed to oxygen |
| #2 |
Which of the following fruits is subject to enzymatic browning? (A.) Grapes (B.) bananas (C.) oranges (D.) lemons |
B. Bananas |
| #3 |
What method did we use to core and cut our apples during our fruit salad lab? |
Tic Tac Toe |
| #4 |
Fruits that are full sized but have not yet reached peak eating equality are called |
Under Ripe Fruits. Fruits that have not reached their full size yet are called immature fruits. |
| #5 |
Explain how to hull a strawberry using the knife skills learned in class. (What degree should you hold your knife?) |
Insert paring knife at 45 degrees and turn strawberry, removing leaves one by one. |
| Vegetables |
| #1 |
Which vegetable would likely take the longest to cook? Broccoli? Celery? Edamame? Garlic? (Think about our stir fry lab) |
Broccoli |
| #2 |
What is the term used to describe vegetables cooked properly? |
crisp tender |
| #3 |
True or False: When comparing fresh and canned vegetables, fresh vegetables are most inexpensive in general all year round. |
False! Canned vegetables are most inexpensive in general all year long. |
| #4 |
What will happen to the vegetables if they are overcooked? (How will they look, taste, feel??) |
Dull in color, mushy in texture, bland in flavor |
| #5 |
You just bought fresh potatoes for a recipe you are not making for a few days. Where would be the best place to store these potatoes? |
A dry, cool, dark place like a bag in a kitchen cabinet or closet |
| Cooking Methods |
| #1 |
Will boiling or steaming your vegetables retain the most nutrients? Are these dry or moist cooking methods? |
Steaming; Moist cooking methods |
| #2 |
Which of the following cooking methods will retain the most nutrients, while using the least amount of fats & oils? (A.) Sauteing (B.) Pan Frying (C.) Baking (D.) Deep Frying |
Baking |
| #3 |
What is the cooking method used to describe cooking something under direct heat. |
Broil! We did this to our pears by prepping & putting them on top rack under the direct heat of the oven) |
| #4 |
Are stem & root vegetables like carrots quick to cook or slower to cook? |
Stem and root veggies take longer to cook |
| #5 |
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| Nutrition |
| #1 |
True or False: The skin is the most nutritious part of most fruits and vegetables. |
True! The skin provides fiber (cellulos) which aids in digestion and helps eliminate waste. |
| #2 |
Do the vitamins and minerals of vegetables increase or decrease/deteriorate when heat is applied? |
Vitamins and minerals deteriorate when heat is applied. |
| #3 |
Fruits & vegetables are considered high in vitamins and minerals. What is the third nutrient that they are considered to be high in? (Hint: found in the skin) |
fiber |
| #4 |
What nutrient in fruits and vegetables aids with digestion and helps eliminate waste? |
Fiber/ Cellulose |
| #5 |
What does it mean when produce is 'Organic'? (Think about pesticides) |
Organic produce uses mostly natural and some synthetic pesticides. |
| Other Questions |
| #1 |
True or False: Soaking your potatoes in cold, clean water is the best way to wash them. |
False: You should scrub your potatoes. You soak vegetables with folds/layers like romaine lettuce. or cauliflower |
| #2 |
True or False: Enzymatic browning is the term used to describe when fruits and vegetables first begin to rot. |
False! Enzymatic browning is a harmless darkening when fruits and vegetables are exposed to air |
| #3 |
What is the proper way to wash raspberries or strawberries? |
rinse under running water |
| #4 |
What portion of your plate does the USDA recommend filling with fruits and vegetables? |
1/2 |
| #5 |
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