Foods - Fruits, Veg, and Grain
True
Adding sugar to the water when cooking fruit helps the fruit retain its shape.
D. Texture
Cooking fruit generally changes all of the following except: A. Color B. Flavor C. Calories D. Texture E. Amount of vitamin C
True
Dipping fruit into lemon, grapefruit, or orange juice can help prevent enzymatic browning.
True
Even if you are going to peel fruit before using it, you should still wash it.
True
Most fruits, which are an important source of dietary fiber and carbohydrates, are fat-free and low in calories.
True
Simmering potatoes and beets with their skins on helps retain nutrients.
False
The bran and germ are both present in white rice, which is the whole grain form of rice.
True
The oil in whole grain products can cause them to spoil at room temperature it not used quickly.
False
The prices of vegetables sold in stores are typically highest during the peak growing season.
True
Vegetables are among the most nutritious foods because they are rich in vitamins and minerals.
True
Vegetables come from a variety of different plant parts.
A. cook white rice longer and in more water than brown rice.
When cooking rice, you should do all of the following expect: A. cook white rice longer and in more water than brown rice. B. add rice after bringing the water or liquid to a boil. C. stir the rice as little as possible while it is cooking. D. cook until all excess water is absorbed or evaporates. E. You should do all of the above.
E. frozen
Which convenience form of vegetables keeps them closet in nutrients, color, and flavor to the fresh form of the same vegetables? A. canned whole B. canned sliced C. dried for use as flavorings D. dried for reconstituting E. frozen
D. Cooking destroys much of the flavor of vegetables, even if cooked properly.
Which of the following does NOT happen when vegetables are cooked? A. Heating softens the fiber in the cells, making the vegetables tender. B. Some of the nutrients are dissolved in water or destroyed by heat. C. Vegetables remain colorful when properly cooked. D. Cooking destroys much of the flavor of vegetables, even if cooked properly. E. All of the above happen when vegetables are cooked.
E. mushrooms
Which of the following vegetables is a type of edible fungus? A. asparagus B. Brussels sprouts C. carrots D. spinach E. mushrooms
