Fruits & vegetables

color
C
air / sun
squeeze
bunches
dents
air / sun

Study Guide for Purchasing & Storing Produce

8. Don’t buy frozen fruits and vegetables that have been thawed and then _______.

• Read the descriptive________ on processed foods for the list of ingredients.
• _____ fruits and vegetables thoroughly and dry them before serving.
• Store fresh produce in the _______drawer of the refrigerator.
• Store foods with a strong ______ in tightly closed plastic bags
• Use the ripest, most perishable fruits and vegetable _____.
• Store canned and dried foods in cool, _____, dark areas.
• Before a can is opened, the top should be ___ ______ to eliminate contamination.

refrozen
labels
Wash
crisper
odor
first
dry
wiped off

Study Guide for Cooking Vegetables

• Human beings _______ and absorb cooked vegetables more easily than raw one.
• What are the four goals for cooking vegetables?

a) b) c) d)

• What are four techniques for cooking vegetables? (ex. Simmer)

a) b) c) d)

• Cook vegetables in as SHORT/LONG a time as possible to assure maximum flavor, crisp texture, and retention of color and nutrients.
• Frozen foods take MORE/LESS time to cook than fresh foods.
• When cooking vegetables, use as little _____ as possible to avoid the loss of Vitamin C.
• Carrots are an excellent source of Vitamin __.

digest
boil
Retain shape
grill
Retain nutrients
Retain color
Enhance flavor
steam
Bake… roast, stir-fry, sautee, broil
water
A

http://www.nutritionvista.com/NutritionBuzz/preventing-nutrient-loss-during-cooking,236.aspx