Fruits and Vegetables Study Guide Chapter 51. 1. Oranges, tomatoes, and green peppers are rich in what vitamin? Vitamin C.

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Fruits and Vegetables Study Guide Chapter 51

1. Oranges, tomatoes, and green peppers are rich in what vitamin? Vitamin C

2. Collard greens and turnip greens are valuable sources of what vitamins and minerals? Vitamins A Vitamins C Calcium Iron

3. Dark yellow and dark green fruits and vegetables are high in beta-carotene. How does this nutrient help the body? It fights damage to body cells

4. What general term is used to define the entire group of fresh fruits and vegetables? Produce

5. What are some guidelines for selecting fresh fruits and vegetables? Look for –Crispness –Bright color –No bruises –No spots –No sticky areas

6. Why should people eat produce that is as fresh as possible? The vitamins in most produce deteriorate after harvesting

7. What is seasonal produce? It is produce that is more plentiful at certain times of the year.

8. What is the advantage of buying seasonal produce? It is usually less expensive May be fresher because it didn’t have to be shipped

9. In what four forms are processed foods available? Frozen Canned Dried As juices

10. What are juice concentrates? They are juice products from which most of the water has been removed.

11. What is spoilage? It is damage caused by bacteria, yeasts, or molds that make food look or smell bad.

12. How should people store leafy vegetables, bananas, and potatoes to prevent spoilage? Refrigerate leafy vegetables Store bananas at room temperature Keep potatoes in a cool, dry, dark area.

13. How cold should the freezer of the freezing compartment be to preserve frozen produce for several months? No higher than 0 degrees F or (-18 degrees C)

14. About how long does canned produce keep if it is stored in a cool, dry place? A year

15. Where should canned or bottled juice be kept after the container has been opened? In the refrigerator

16. Why is proper preparation of fruits and vegetables? It ensures that the food will retain its flavor, texture, and nutritional value.

17. How can the darkening of such peeled fruits as apples be prevented? Sprinkle the cut surfaces with lemon juice Wrap the produce in plastic or another airtight covering

18. What vitamins are easily destroyed or dissolved by water, heat, and air? Vitamin a Vitamin c And b vitamins

19. What are the three types of moist-heat cooking used for vegetables? steaming Simmering Poaching

20. What is a good use for the liquid from canned vegetables? Use it in soups and stews

21. Baking is an excellent way to cook what fruits and vegetables? Pears Apples Potatoes Squash

22. What is stir-fry? It is cooking foods quickly in very little fat

23. How is microwave cooking well- suited for cooking fruits and vegetables? Very little, if any, water is needed, and nutrients are not lost.