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Foods > Fruits and Safety > Flashcards

Fruits and Safety Flashcards

0
Q

Fruits are generally…and low in…

A

Nutritious;calories

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1
Q

Fruits add what to any dish?

A

Flavor, texture, and color

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2
Q

What are fruits a good choice for?

A

Snack or dessert

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3
Q

Berries

A

Small, juicy fruits with skin (grapes)

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4
Q

Drupes

A

An outer skin covering a soft, fleshy fruit (cherries, plums)

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5
Q

Pomes

A

Central seed-covering core encased by a thick skin (apples, pears)

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6
Q

Citrus fruit

A

A thin membrane separates core encased by thick skin (oranges, limes)

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7
Q

Melons

A

Large juicy fruit with thick rinds and lots of seeds (honeydew, watermelon)

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8
Q

Tropical fruits

A

Grown in warm climates and considered exotic (bananas, pineapples)

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9
Q

How do you test for ripeness?

A

Press gently to see if it gives slightly

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10
Q

Underripe

A

Full-sized fruits but have not reached peak-eating quality

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11
Q

Two fruits best purchased underripe

A

Bananas and pears

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12
Q

What do fruits lose as they ripen? What characteristic do pineapples and melons have when ripe?

A

Green color; distinct fragrance

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13
Q

Immature fruit

A

Fruit that has not reached full-size and will not improve in quality

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14
Q

What should be considered when buying fruit?

A

Quantity (how much you can eat in short time) and quality (avoid damaged, bruised, soft, or immature)

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15
Q

How should fresh fruit be handled? Stored?

A

Gently to avoid bruising; in fridge, uncovered in crisper (fruit drawer)

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16
Q

Where should underripe fruit be stored?

A

At room temp until ripe then fridge

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17
Q

What are canned fruits packed in?

A

Own juices, light syrup, or heavy syrup

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18
Q

What are canned fruits price compared with fresh or frozen fruit?

A

Less expensive

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19
Q

What do you do after opening a can?

A

Cover and put in fridge

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20
Q

How do you serve canned fruit? Bake?

A

From can; drain

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21
Q

How are frozen fruits available?

A

Sweetened or unsweetened

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22
Q

What does fruit lose when frozen?

A

Texture quality

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23
Q

When out of season, what is the price of frozen fruit than in season?

A

Less expensive

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24
Q

How should purchased packages of frozen fruit be?

A

Clean, undamaged, and frozen solid

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25
Q

What will happen to frozen fruit when served thawed?

A

It will be mushy

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26
Q

Examples of dried fruit.

A

Raisins, prunes, dried plums, and apricots

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27
Q

What determines price of fruit?

A

Size (bigger=more $)

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28
Q

Choose dried fruits that are…

A

Fairly soft and pliable

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29
Q

After opening, store dried fruits in

A

Tightly covered container

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30
Q

What should you do to dried fruits before cooking?

A

Soak in water to restore moisture

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31
Q

How should raw fruit be prepared? Why?

A

Washed with cool, running water to remove soil, sand, and pesticides

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32
Q

Why should you never soak raw fruits?

A

It will lose flavor and nutrients

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33
Q

What is enzymatic browning? How can it be prevented?

A

Fruits darken when exposed to air; dip in lemon juice

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34
Q

How should raw fruits be peeled?

A

Thinly to preserve nutrients under the skin

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35
Q

Cellulose

A

Softens and makes fruit easier to digest

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36
Q

How can cooking change the taste of fruits?

A

Less acidic and more mellow

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37
Q

How do you retain water soluble nutrients?

A

Cook in small amounts of water until tender

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38
Q

How do you retain fruits shape while cooking?

A

Cook in sugar syrup instead of water

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39
Q

What are good baking fruit?

A

Apples, bananas, peats

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40
Q

What fruits are best for broiling?

A

Bananas, grapefruit halves, and pineapple slices

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41
Q

Sauté

A

Frying in small amounts of fat

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42
Q

What is the nutritional value of fruits?

A

They are high in vitamins and fiber, and low in fats

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43
Q

What vitamins are fruits nutritious in?

A

A and C

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44
Q

What are oranges, strawberries, cantaloupe, and dried fruits a good source of?

A

Calcium

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45
Q

Where is vitamin A found?

A

Liver, egg yolks, fish oils, fortified dairy, and butter

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46
Q

Beta-carotene

A

Provitamin which is a substance the body can convert into a vitamin

47
Q

Where is beta-carotene found? What indicates high doses?

A

Plants; deeper colors

48
Q

What are the functions of vitamin A?

A

Helps adjust to darkness, promotes normal growth, an deeps tissues healty

49
Q

What happens if you have to little of vA?

A

Eyes become sensitive to light, develop nigh blindness, skin becomes rough, get sick easily, and causes stunted growth

50
Q

What happens if you have a surplus of vA?

A

Fatigue, vomiting, nauseated, and headaches

51
Q

What is another name for vC?

A

Ascorbic acid

52
Q

Collagen

A

A protein that is part of the connective tissue

53
Q

What does vC help with?

A

Build wall of blood vessels to be firm, wounds heal and mend broken bones, formation of hemoglobin(sub. in red blood cells that carry oxygen), and body fight infections

54
Q

What happens if you don’t take enough vC?

A

Poor appetite, weakness, bruising, joint soreness, develop scurvy (weakness, bleeding gums, tooth loss, and internal bleeding)

55
Q

Excess of vC.

A

Nausea, cramps, diarrhea

56
Q

What is the proper order to wash dishes?

A

Glasses, silverware/flatware, plates/bowls, pots/pans, and greasy items

57
Q

How should a knife be washed?

A

Separately, hold knife - do not place in soapy water, dry and put away immediately

58
Q

Common household poisons

A

Furniture polish, cleaners, and bleach

59
Q

Location of poisonous products

A

Away from children and not under the sink

60
Q

Containers for poisonous products

A

Keep in original container, do not put in food or beverage container, clearly labeled, and keep tightly closed

61
Q

What do you do with the poisonous product if interrupted?

A

Take it with you

62
Q

What do you do with medications?

A

Keep out of reach of children, don’t refer to as candy, and dispose of properly

63
Q

How do you treat poison ingestion?

A

Call poison control immediately, have contain (describe portion ingested), follow first aid instructions, and keep victim comfortable and calm

64
Q

Use of knife

A

Cut away from body and never point at anyone

65
Q

What do you do if a knife is falling?

A

Let it fall

66
Q

What do you do if there is an item stuck with the beater?

A

Unplug beater and remove piece with wooden spoon

67
Q

What do you do with open can lids?

A

Dispose immediately

68
Q

How do you clean broken glass?

A

Wear gloves for large pieces, sweep up small pieces, wipe up fragments with wet paper towel, dispose immediately

69
Q

Treat minor cuts:

A

Wash with water and soap, apply antiseptic, and bandage

70
Q

What indicates high doses of vA in a fruit?

A

Dark yellow, orange, and red

71
Q

What fruits are naturally high on vA?

A

Apricots, avocados, bananas, peaches, and cantaloupe

72
Q

What fruits are naturally high in vC?

A

Peaches, oranges, grapefruit, grapes, and strawberries (fruits that aren’t affected by enzymatic browning)

73
Q

Blend

A

To stir ingredients until they are thoroughly combined

74
Q

Boil

A

To cook liquids at 212 degrees F (100 C)

75
Q

Broil

A

To cook uncovered under direct heat

76
Q

Chop

A

Cut into small pieces

77
Q

Combine

A

To mix or blend two or more ingredients

78
Q

Core

A

To remove the center part of a fruit such as an apple or pineapple

79
Q

Fold

A

To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber scraper using a down, up, and over motion so the finished product remains light

80
Q

Fry

A

To cook in a small amount of fat

81
Q

Melt

A

To change forma solid to a liquid through the application of heat

82
Q

Pare

A

To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler

83
Q

Peel

A

To remove outer layer

84
Q

Preheat

A

To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used

85
Q

Simmer

A

To cook in liquid that is barely at a boil

86
Q

Slice

A

To cut into long, thin strands

87
Q

What knife is more likely to cut you?

A

A dull knife

88
Q

Treating severe cut

A

Cover and apply pressure then get medical attention

89
Q

Common causes for burns

A

Scalding liquids, splattering grease, and hot utensils

90
Q

Pot holders

A

Neve ruse wet pot holders because they can burn you once the water within them turns to steam

91
Q

Manually lighting a gas stove

A

Light match, turn on gas (if it smells like gas then turn off stove and open a window)

92
Q

Treating burns

A

Place under cold, running water, after heat is gone, apply ointment, do not break blisters (cover), call physician if server or pain persists

93
Q

Common causes of kitchen falls

A

Unsteady stool, wet or cluttered floor

94
Q

Treat falls

A

Stop bleeding if any, loosen clothes around neck, do not move in case of broken bones, make sure their comfortable, don’t give food or drink, and call physician

95
Q

Treat electric shock

A

Disconnect or turn off appliance, use nonconducting metal to pull victim away from source, call fro help, and begin CPR

96
Q

Causes of choking

A

An object in the throat is blocking the airway

97
Q

Abdominal thrust

A

Stand behind victim (“I’m going to help you”), wrap arms around waist, with thumb toward victim, place fist against victims abdomen, and repeat

98
Q

Universal sign for choking

A

Place hands at base of neck

99
Q

Foodborne illness

A

Disease transmitted by food

100
Q

Contaminate

A

Substance that may be harmful that has accidentally gotten into food

101
Q

4 steps to food safety

A

Clean, separate, cook, chill

102
Q

Sanitation

A

Maintaining clean conditions to prevent disease and promote good health

103
Q

Juices from raw meat

A

Clean with paper towel then wash area

104
Q

Top of cans

A

Wash before opening to prevent dust and dirt from getting on your food

105
Q

Why should food never be stored under the sink?

A

Leaky pipes can damage the food

106
Q

Dish clothes

A

Wash every day then air dry

107
Q

Cross-contamination

A

Harmful bacteria from one food is transferred to another

108
Q

Shopping for raw foods

A

Place in bag and away from other food to the juices from leaking out

109
Q

Raw and cooked foods

A

NEVER use same utensils

110
Q

Thermometer

A

Use to check food temp - keep food above 140 degrees

111
Q

Do not let food sit out for…

A

More than two hours

112
Q

Eat leftovers within…

A

Three days

113
Q

Thaw food

A

Always in the fridge

114
Q

Stuffing

A

Cook separately or so not repute into back into turkey

115
Q

Refreeze food

A

Only if there are still ice crystals

116
Q

How many days worth of emergency food should you have?

A

3 days

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