Fruits and Vegetables

Question 0

Melons

Answer 0

• a thick rind

- (watermelons and cantaloupes)

Question 1

Berries

Answer 1

• small fruits that are juicy and have thin skin

- (strawberries and grapes)

Question 2

Citrus Fruits

Answer 2

• a thick rind and thin membrane separating inner flesh segments
• (lemons and oranges)

Question 3

Drupes

Answer 3

• single hard seed
• inner flesh is soft and covered with a tender, edible skin
• (cherries and apricots)

Question 4

Pomes

Answer 4

• thick, firm flesh with a tender edible skin
• center core contains several small seeds
• (apples and pears)

Question 5

Tropical Fruits

Answer 5

• grown in tropical and subtropical climates

- (bananas and mangos)

Question 6

Roots

Answer 6

• carrots and turnips

Question 7

Stems

Answer 7

• celery and asparagus

Question 8

Tubers

Answer 8

• potatoes and sweet potatoes

Question 9

Leaves

Answer 9

• cabbage and spinach

Question 10

Bulbs

Answer 10

• onion and garlic

Question 11

Flowers

Answer 11

• broccoli and cauliflower

Question 12

Seeds

Answer 12

• beans and corn

Question 13

Fruit

Answer 13

• eggplant and squash

Question 14

Mature Fruits

Answer 14

• fruits that have reached their full size and color

Question 15

Ripe Fruit

Answer 15

• when a fruit reaches its peak in flavor

Question 16

Underripe Fruits

Answer 16

• fruits that are very firm, lack flavor, and haven’t reached their peak in quality

Question 17

Immature Fruits

Answer 17

• small in size and have a poor color and texture

Question 18

Selecting Fruits

Answer 18

• condition
• denseness
• color
• aroma
• size
• shape

Question 19

Storing Fruits

Answer 19

• don’t wash fruits before they are stored

Question 20

Selecting Vegetables

Answer 20

• ripeness
• color and texture
• shape
• size
• condition

Question 21

Storing Vegetables

Answer 21

• 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)

Question 22

Overcooking

Answer 22

• food becomes mushy
• unpleasant color
• lack of flavor
• loss of nutrients

Question 23

Proper Cooking

Answer 23

• food is tender
• easier to digest
• appealing color
• not much nutrient loss