1. Ch. 26 Notes

2. Types of Fruits (List them for each of the categories) –Berries: grapes, blackberries, strawberries, raspberries, blueberries –Drupes: cherries, apricots, peaches, plums –Pomes: apples, pears –Melons: watermelon, cantaloupe, honeydew –Citrus Fruit: oranges, grapefruits, lemons, limes, tangerines –Tropical Fruit: bananas, avocados, pineapples, dates

3. Types of Vegetables Mild: corn, peas, tomatoes, potatoes, beans, lettuce, cucumbers, green peppers, zucchini Strong: Brussels sprouts, cauliflower, turnips, onions, broccoli, and cabbage

4. Define Produce: fresh fruits and vegetables In Season: produce at the time of year it is harvested

5. Why is it wise to buy fresh fruits and vegetables when they are in season? –Cost less because there is more to buy

6. What are the advantages and disadvantages of buying frozen fruits and vegetables? –Yes: lasts longer, taste & look similar, buy year-round –No: texture less crisp, lose flavor and won’t last as long if partially thawed before freezing

7. How are calories often added to canned fruits and vegetables? –Syrup and sauces that are added to cans What are the best low-calorie choices? –Sugar free, low-syrup, low-sodium

8. Why should you avoid buying dented cans of fruits and vegetables? –Rust forms on the inside of the can which can cause food poisoning

9. Define –Perishable: likely to spoil within a short period of time

10. What factors destroy the vitamins in fresh fruits and vegetables if not controlled during storage? Time, light, heat and moisture

11. Why should you avoid soaking vegetables while cleaning or storing them? Will cause brown spots to appear and will hasten the spoiling process

12. How can you prevent fruits such as apples, peaches, and bananas from turning brown when they are cut? Dip cut fruit in lemon, orange, grapefruit, or pineapple juice

13. List creative ways to prepare raw fruits. Combine a raw fruit with other foods. Serve with dip. Mixed or added to gelatin to make a fruit salad Can be sliced or arranged to garnish meals or desserts.

14. What can you do to help simmered fruit hold its shape? Sugar may be added to help hold its shape and flavor.

15. List snack ideas using raw vegetables? Served with cold or hot dressing. Served with peanut butter Cut into sticks, slices, or wedges and arranged on trays Served with dips Served with cheese spreads

16. List 4 types of vegetables and indicate the proper way to cook them. (Look for different methods of cooking.) Simmered: corn, green beans in a small amount of water in a covered pot; cauliflower, and cabbage should be covered with water in an uncovered pot Steamed: place in a steaming basket over simmering water; the pan is tightly covered: broccoli spears and sliced green beans: retains nutrients Microwave: retains natural color, flavor, and nutrients: very little water is needed: lima beans; cook covered until they are still a little firm; stir a few times; potatoes

17. True or False: Strong flavored vegetables should be cooked in a small amount of water with the pan covered. False