Fruits and Vegetables

Question 1

what are the nutritianal benefits of eating fruits and vegetables?

Answer 1

Complex carbohidrates
High in Fiber
Contains important minerals and vitamins
Make convenient snacks
Naturally low in fat and calories: can eat a lot and not gain weight
They are naturally beautiful and they taste good! (Do we also eat with our eyes?)
The variety of colors and shapes makes meals and snacks more visually appealing.

Question 2

Complex Carbohidrates

Answer 2

provides sustaining energy, fills you up and keeps you full longer.

Question 3

HIgh in Fiver

Answer 3

cleans the digestive tract, fills your stomach.

Question 4

What are the funtions of the minerals and vitamins that they contain?

Answer 4

Vitamin A: powerful antioxidant, important for vision and skin health
examples: carrots, sweet potatoes, buttermilk squash, cantaloupe, mangoes, peaches, dark leafy greens like kale, spinach collard greens.

Vitamin C: powerful antioxidant, helps to repair wounds, supports the immune system.
examples: citrus, oranges, grapefruit, limes, lemons etc.

Potassium: important for muscle contraction, prevent cramping/ mineral
examples: bananas, oranges, dried fruits.

Question 5

Fruits & vegetables make convenient snacks:
Give 3 examples:

Answer 5

smoothie
bag of dried fruit
bag of cut up vegetables or fruit

Question 6

Buy what’s in season and local: Why?

Answer 6

It’s fresher(doesn’t have to travel across the country), it also supports local farmers.

Question 7

Name the factors to consider when purchasing fruits or vegetables:

Answer 7

Ripeness: eating quality, ready to eat, have a give when pressed, good flavor and aroma
Maturity: will be picked at the size they are supposed to be. If they’re immature, they will never ripen.
Buy organic if possible (better for you and better for the environment). Also sends a message to farmers (both small and large) that people care about their food and the environment and will pay extra for it.

Question 8

Ripeness

Answer 8

eating quality, ready to eat, have a give when pressed, good flavor and aroma

Question 9

Maturity

Answer 9

will be picked at the size they are supposed to be. If they’re immature, they will never ripen.

Question 10

Antioxidants:

Answer 10

Plant substances that help protect cells from free-radical damage (the by-products of everyday metabolism which over time can lead to a number of diseases associated with aging), pollution, unhealthy diet, stress, illness, trauma etc

Question 11

Phytochemicals:phyto=plant

Answer 11

Natural plant compounds work together with vitamins, minerals, and fiber to provide a variety of health benefits. Phytochemicals come from the bright colors (pigments) found in the skin of fruits and vegetables. They function as antioxidants. This is why eating whole fruit or vegetable along with the skin is beneficial.

Question 12

Flowers

Answer 12

broccoli, cauliflower

Question 13

Fruits

Answer 13

: tomatoes, cucumbers, zucchini, bell peppers, pumpkins

Question 14

Stems:

Answer 14

asparagus, celery

Question 15

Leaves:

Answer 15

lettuce, kale, spicanch, herbs, swiss chard

Question 16

Roots:

Answer 16

beets, carrots, parsnips, turnips, ginger

Question 17

Bulbs:

Answer 17

onions, garlic, scallions,

Question 18

Tubers:

Answer 18

potatoes; all varieties

Question 19

Berries:

Answer 19

thin edible skin, juicy flesh, blueberries, strawberries, grapes, and blackberries.

Question 20

Drupes:

Answer 20

contain a seed or pit, peaches, plums, apricots, dates, cherries

Question 21

Pomes:

Answer 21

the central core, many seeds, edible skin, apples, and pears. French word 4 apples.

Question 22

Citrus:

Answer 22

has a thick rind, divided into segments, oranges, lemons, limes, and grapefruit.

Question 23

Melons:

Answer 23

thick rind, many seeds, tender flesh, watermelon, cantaloupe, honeydew, canary

Question 24

Tropical:

Answer 24

grow in tropical climates, pineapple, mango, banana, coconut, dragon fruit, kiwi

Question 25

What are the three different forms of fruit and vegetables?What are the pros and cons?

Answer 25

fresh season: taste and looks better more expensive, not in
frozen: long shelf life, convenient mushy becomes too juicy
canned: long shelf life texture becomes mushy
dried: long shelf life, convenient expensive, high in calories

Question 26

Why should all fruit and vegetables be washed before using? What about lemons, oranges, melons, pineapple etc. when the rinds are not going to be eaten?

Answer 26

to clean it, remove bacteria

Question 27

How to clean lettuce: two ways

Answer 27

wash in a colander, lay on towels to dry
wash in a colander, and spin with a salad spinner

Question 28

How to clean other tender fruits and vegetables such as apples, broccoli, peppers etc.

Answer 28

Under cold water

Question 29

What is enzymatic browning?

Answer 29

When foods are cut and exposed to oxygen it oxidizes and starts browning.

Question 30

Give examples of common fruits and vegetables that undergo this process. Should you eat produce that has browning?

Answer 30

Apples, bananas, avocados, pears,

Question 31

How can you prevent or reduce the enzymatic browning of cut-up fruits?

Answer 31

juice from citrus.

Question 32

List the different cooking methods and give examples for each:

Answer 32

stir fry
baking
grill
steam
saute

Question 33

Where to store Most fruits and vegetables unless it needs to ripen:

Answer 33

refrigerated

Question 34

Where to store Potatoes

Answer 34

: cool, dark place

Question 35

Where to store Onions

Answer 35

: a cool, dark place

Question 36

The name of the poisonous substance that turns potatoes green when exposed to the sun?

Answer 36

solanine

Question 37

The name of the compound that gives vegetables their green color?

Answer 37

Chlorophyll

Question 38

The name of a raw vegetable platter:

Answer 38

Cruidite’= french word for raw

Question 39

List the ways that cooking affects fruits and vegetables.

Answer 39

nutrients
textures
flavor
color

Question 40

The best way to prevent all of the above in question 28

Answer 40

Cook for the least amount of time in the least amount of water= vitamins come out into the water. f overcook kills nutrients, the texture becomes mushy, the flavor will change, color no longer vibrant

Question 41

Describe these three cooking methods

Answer 41

boil: A full boil is when there are bubbles throughout.

simmer: When there are bubbles around the perimeter of the pan

steam: Cooking above the water in a steamer

stir-fry: Hot temperature, but moving the vegetables constantly cooks very fast.