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