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Food Studies 9/10AName _________________________________Blk. _________ Date __________________TEST REVIEW: FRUIT AND VEGETABLES1.Name three forms that fruit is sold.a.b.c.2. When preparing fruits and vegetables, what are four objectives we are trying to achieve?a.b.c.d.3.Name one technique to prevent light color cut fruit from going brown when exposed to air.4. Give two examples for each of the following classifications.a. citrus ________________________ ________________________b. tropical ___________________________ _______________________c. tree (pome) _______________________ ______________________d. tree (drupe) _______________________ ______________________e. vines _______________________ ______________________f. berries _______________________ ______________________5. What is the main nutrient that is supplied by citrus fruits? 6. What main nutrient do bananas contribute to our diet? 7. Where is NOT a good place to store bananas?8. What is the difference between a pome and a drupe?9. What three nutrients are rich in cantaloupe?a.b.c.10. What are the top three fruits in the ranking chart?a.b.c.11. What dangerous bacteria is NOT killed by boiling water?12. What two things are needed in balance with pectin to form a gel?a.b.13. What is the difference between a jam and a jelly?14.Why does freezer jam taste more like strawberries than storebought?15. What are the building blocks of protein?16.What are two examples of a complete protein?a.b.17. What are two examples of an incomplete protein?a.b.18. If you eat too much protein, how is it stored in your body?19.What is the main function of carbohydrates?20.What is an example of a simple carbohydrate?21. What is an example of a complex carbohydrate?22.How much of our daily calories should come from fat?23. How many vitamins are there? ________________a. List water soluble ________________ ________________b. List fat solubles ________________ ________________ ________________ ________________24.How many essential minerals are there? ___________a. which carries oxygen in the bloodb. Which one causes osteoporosis if deficient?25. How much of our body is made up of water? _________________ females ____________________ males26. Give two examples of vegetables in each of the following categories:a. Seed ________________________ ________________________b. Flower ________________________ ________________________c. Leaf ________________________ ________________________d. Fruit ________________________ ________________________e. Stalk or stem ________________________ ________________________f. Root ________________________ ________________________g. Tuber ________________________ ________________________h. Bulb ________________________ ________________________i. fungus ________________________ ________________________27. What are the top three vegetables on the ranking vegetable chart?a.b.c.28. Spinach is high in what nutrient?29. Name the 7 most common ways to cook vegetables. (See recipe book)a.e.b.fc.g.d.30. What do you want to preserve, when cooking vegetables?a.c.b.d.31. Why is stirfrying one of the best methods?32. Why is boiling one of the worst methods?FROM RECIPE BOOK: Define the following vocab:a. diceb. ascorbic acidc. jellyroll pand. oxidizatione. kebabf. pecting. certoh. head spacei. setj. sterilizeh. sealeri. boiling water bathk vacuuml. simmerm. bastingn. steamingo. roastp. pankoAnswer the following from the recipe book:1. Why are some ingredients on the recipe starred “*”?2. What things do we circle?3. Why did we cut the orange first when making fruit salad?4. To bake, do we have the heat come from the bottom of the oven or the top?5. What are the main nutrients in eggs?6. What happens if you cook eggs at too high a temperature?7. Why is wholewheat bread healthier than white?8. What are three things you do BEFORE touching food in a lab class?a.b.c..9. How does sugar act as a preservative?10. What kind of equipment does NOT go in a microwave oven?11.Why do you check for nicks on the rim of a jar before canning?12.Why do you never put a hot jar on a cold counter, when canning?13. WHEN do you start timing for processing a jar?14. What color vegetables are high in VIt. A? ................
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