Chapter 12 review: fruits &veggies

The government grading body for vegetables is

A. AMS

Comice Is a type of

A. Pear

Which of the following is not technically a fruit?

A. Rhubarb

Which of the following can be stored at room temperature?

A. Whole tomatoes

Two vegetables that are technically fruits are the tomato and the______.

Avocado

Which fruit should be stored away from other fruit because of the ethylene that is given off, which may cause other fruit to rot?

B. Bananas

Brussel sprouts are members of the

B. Cabbage family

Ugli fruit is a type of

B. Citrus fruit

The heavy outer skin of fruit such as watermelon and pineapple is sometimes referred to as the

B. Rind

Bok choy is a type of

C. Cabbage

IQF stands for

C. Individually quick frozen

A leafy green that is actually a member of the cabbage family is

C. Kale

Passion fruit is a type of

C. Tropical fruit

The compound that gives a chile it's hear is called_______.

Capsaicin

A fruit dish made from slow-cooking fresh or dried fruit is called a/an

Compote

The vegetable that is technically a fruit is the

D. A and B

Scotch bonnet is a type of

D. Chile

Leeks are a type of

D. Onion

The grade given for standard quality produce is

D. Us no. 3

Tart berries that are always cooked before serving are

E. Cranberries

Casaba is a type of

E. Melon

Okra is a member of what family?

E. Pods and seeds

It is necessary to cook all vegetables before eating them,

False

Until a fruit ripens, it's color is usually a paler shade of its ripened color.

False

Fruit that has been left to grow on the vine, tree, or bush until it has reached its full size is said to have reached_____.

Maturation

Cremini is a member of what family?

Mushroom

A plant that is grown from seeds saved by farmers who want to grow original varieties of fruits or vegetables is called a/an ____ plant.

heirloom

Green spots and sprouts in potatoes can be poisonous and the potatoes should be discarded

True

Mushrooms should be kept under dampened paper towels to keep them fresher longer.

True

Poaching and stewing are moist heat methods of cooking fruit.

True