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Obj. 3.01
Test Description: Vegetables and fruits
Instructions: Answer all questions to get your test result.
1) Which is the best way to prepare fruit to retain nutrients?
A
baked on a low temperature for a long time
B
lightly grilled
C
battered and fried in oil
D
stewed in water and butter
2) Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center?
A
drupes
B
melons
C
citrus fruits
D
pomes
3) Which is categorized as a stem vegetable?
A
asparagus
B
tomato
C
caulifower
D
potato
4) Meredith is preparing stir-fried vegetables and needs an item of cutting equipment to chop and dice vegetables. Which item does she need?
A
bread knife
B
chef's knife
C
pastry blender
D
kitchen shears
5) Storing unripe bananas on the counter:
A
causes foodborne illnesses
B
helps them ripen and improves their flavor
C
causes them to quickly spoil
D
makes them slowly ripen
6) Which category of food is selected by color, smell, and touch?
A
citrus and fresh vegetables
B
milk and cheese
C
canned beans
D
frozen foods
7) David found fresh peaches on sale at the farmer's market. He purchased more than he will use in one week. What should David do?
A
throw the extra away
B
package and freeze
C
freeze as is
D
refrigerate until he uses them all
8) To remove peas from a saucepan, use a:
A
wire whisk
B
mixing bowl
C
slotted spoon
D
stand mixer
9) Alex plans to serve broccoli as a side dish. Which cooking method will preserve the most nutrients?
A
steaming
B
frying
C
raosting
D
boiling
10) What are the health benefits of eating fresh as compared to eating processed fruits?
A
fresh fruits brown as compared to canned fruits that keep their color
B
fresh fruits are less nutritious than frozen fruits
C
fresh fruits have inconsistent pricing throughout the year, while processed-fruit pricing remains more stable
D
fresh fruits are lower in sugar and sodium than processed fruits
11) Which is an example of mincing foods?
A
cutting onions into very small, irregular pieces
B
rubbing cabbage against a shredder
C
removing the outer skin of potatoes
D
making shallow slices into the surface of bread dough
12) The smallest size cut for foods such as fruits and vegetables is a:
A
mince
B
cube
C
mince
D
dice
13) How can calories be reduced when preparing fruits and vegetables?
A
by choosing cooking methods like baking and steaming
B
by serving with cream dips and sauces
C
by frying with heavy batters
D
by mixing with sugar and gelatins
14) Vegetables such as potatoes, onions, and garlic should be stored:
A
in the freezer
B
on the counter
C
in the refriegerator
D
in a cool, dry and dark place
15) Tomatoes, msquash, and peppers would fall into which MyPlate food group?
A
vegetables
B
dairy
C
fruits
D
protein
16) How are onions and celery saute'ed?
A
by using vapor made by liquids that have reached 212 F
B
by browning in a small amount of hot fat
C
by turning to a desired temperature for 10 minutes before adding food
D
by cooking in a covered pan, using low heat and a small amount of liquid
*select an answer for all questions
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