Fruits & vegetables

How to prevent nutrient loss during cooking:

Ticket out the Door:

Three important things to know about buying produce is…

What is the function of fiber in the diet?

• Adds bulk to diet
• Makes you feel full faster
• Helps control weight
• Aids digestion
• Prevents constipation
• Treatment / Prevention for diverticulosis or diverticulitis
• Controls / lowers risk of diabetes
• Lowers risk of heart disease

• What happens to overcooked fruits?
• What can we add to water when cooking green vegetables to brighten color?
• What is the problem with adding baking soda to brighten color?
• If fruit appears green, what would that usually indicate?
• What does careless handling of fruits cause?
• What is the difference in nutrition between fresh & canned or frozen produce?
• What do you know about bulging or dented cants?
• List 5 things produce offers to our diets / our plates!
• What does fiber assist us with & which food groups do we get it from?
• What is the thickened section of a plant root called?
• What fruits grow on trees?
• What produce grow on vines?
• Why is it advised to cook vegetables with as little water as possible?
• What is present in some vegetables making them appear green?
• Vegetables high in carotenoids are high in which vitamin?
• Define staple.
• Define perishable
• What are the two BASIC methods of cooking vegetables?
• Name two objectives in cooking vegetables?
• Name two more objectives.
• Name two cooking methods that best preserve nutrients.
• Name the 4 forms in which we can purchase fruits & veggies.
• What 3 vitamins are most abundant in fruits & veggies.
• Where do you store canned produce?
• What two things are usually true about produce in season?
• What is the best way to determine if vegetables are fully cooked?
• Name a vegetable we eat in the seed form?
• The root form?
• The fruit form?
• The stem form?
• The flower form?
• The tuber form?
• What 4 criteria are vegetables graded on?
• Define semi perishable.

REVIEW & REFLECT…