Fruit #1 Question Preview (ID: 56420)


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This is a guide for judging the quality of fresh fruits. To test for ___ press on it gently to see if it gently gives. to see
a) size
b) expensive
c) in season
d) ripeness

Fruits that are full-sized but have not yet reached peak eating quality. Some fruits are picked this way for transportation.
a) ripe
b) underripe
c) overripe
d) none of the above

These are also ways that you can use as a guide to choose a piece of ripen fruit. Most fruits lose their green color as they ripen.
a) watch the advertisment
b) pick from an orchard
c) fresh, canned, frozen
d) color and fragerance

These have not reached full size. They are small and have poor color, flavor, and texture. They will not improve in quality when left at room temperature.
a) mature fruit
b) immature fruit
c) overripeness fruit
d) underpinned fruit

Buy just what can be used in a short time, look for signs of freshness and ripeness, avoid bruised, soft, damaged, or immature fruits, and consider needs are all apart of ____ fruits.
a) canning
b) paying cash for
c) storing
d) selecting

These fruits are grown in warm climates and are considered to be somewhat exotic. Many species are available throughout the world. Most commonly available in the US are bananas, pineapples, avocados, mangos, kiwi, and pomegranates.
a) melons
b) tropical
c) berries
d) pomes

These large, juicy fruits produced by plants in the gourd family. They usually have thick rinds and many seeds. This group of fruits includes cantaloupe, casaba, honeydew, Crenshaw, Persian, and watermelon.
a) melon
b) berries
c) citrus
d) tropical

These physical characteristics have a central, seed-containing core surrounded by a thick layer of flesh. Apples and pears are apart of this classification.
a) underrippened
b) citrus
c) melons
d) pomes

Depending on caloric needs, MyPlates suggests that teens get this amount of fruits per day.
a) 1-2 cups
b) 1 - 2 teaspoons
c) 1 1/2 to 2 1/2 tablespoon
d) 1 1/2 to 2 1/2 cups

Fruit juice will only count if
a) has added sugar
b) its 100 percent
c) has pulp in it
d) fresh, canned, or frozen

Small juicy fruits with thin skin are called ___. Blackberries, cranberries, blueberries, red and black raspberries, gooseberries, and strawberries all belong to this class.
a) pomes
b) drupes
c) berries
d) tropical

These have an outer skin covering a soft, fleshy fruit. The fruit surrounds a single, hard seed, which is called a stone or pit. Cherries, apricots, nectarines, peaches, and plums.
a) drupes
b) pomes
c) tropical
d) citrus

Bananas and dried fruits offer
a) b vitamins
b) potasium
c) sodium
d) magnesium

Cantaloupe and apricots are good sources of
a) iron
b) vitamin e
c) zinc
d) vitamin a and phytonutrients

This is found in fruits, especially raw fruits, and much of it is found in the pulp.
a) B12
b) sodium
c) fiber
d) vitamin d

Dried foods are calorie dense because the removing water concentrates the natural sugar. However canned, dried, and frozen fruits contain ___ sugars.
a) sticky
b) no
c) added
d) liquid

Plenty of fruits may help prevent
a) heart disease
b) heart disease, type 2 diabetes
c) heart disease, type 2 diabetes, and some types of cancer
d) none of the above

These type of fruits add flavor, color, and texture contrasts to meals.
a) fresh
b) fresh, canned
c) fresh, canned, frozen
d) fresh, canned, frozen, dried

Fruits can be eaten raw or cooked. Generally nutritious and low in calories. Most fruits are ____ in vitamins.
a) low
b) moderate
c) high
d) no difference

Citrus fruits, and strawberries are excellent sources of
a) vitamin a
b) vitamin c
c) folate
d) calcium

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