Fruits and Vegetables Flashcards
0
Q
Melons
A
- a thick rind
- (watermelons and cantaloupes)
1
Q
Berries
A
- small fruits that are juicy and have thin skin
- (strawberries and grapes)
2
Q
Citrus Fruits
A
- a thick rind and thin membrane separating inner flesh segments
- (lemons and oranges)
3
Q
Drupes
A
- single hard seed
- inner flesh is soft and covered with a tender, edible skin
- (cherries and apricots)
4
Q
Pomes
A
- thick, firm flesh with a tender edible skin
- center core contains several small seeds
- (apples and pears)
5
Q
Tropical Fruits
A
- grown in tropical and subtropical climates
- (bananas and mangos)
6
Q
Roots
A
- carrots and turnips
7
Q
Stems
A
- celery and asparagus
8
Q
Tubers
A
- potatoes and sweet potatoes
9
Q
Leaves
A
- cabbage and spinach
10
Q
Bulbs
A
- onion and garlic
11
Q
Flowers
A
- broccoli and cauliflower
12
Q
Seeds
A
- beans and corn
13
Q
Fruit
A
- eggplant and squash
14
Q
Mature Fruits
A
- fruits that have reached their full size and color
15
Q
Ripe Fruit
A
- when a fruit reaches its peak in flavor
16
Q
Underripe Fruits
A
- fruits that are very firm, lack flavor, and haven’t reached their peak in quality
17
Q
Immature Fruits
A
- small in size and have a poor color and texture
18
Q
Selecting Fruits
A
- condition
- denseness
- color
- aroma
- size
- shape
19
Q
Storing Fruits
A
- don’t wash fruits before they are stored
20
Q
Selecting Vegetables
A
- ripeness
- color and texture
- shape
- size
- condition
21
Q
Storing Vegetables
A
- potatoes: store in a cool, dark , dry place
- don’t refrigerate; this causes mold, spoilage, a sweet taste - onions: store in a cool, dry area
- don’t refrigerate; this causes mold - don’t store them together (onions get moldy and onions sprout faster)
22
Q
Overcooking
A
- food becomes mushy
- unpleasant color
- lack of flavor
- loss of nutrients
23
Q
Proper Cooking
A
- food is tender
- easier to digest
- appealing color
- not much nutrient loss
