| A | B |
|---|
| Fruit | Seed plants used for food are called |
| Lime Juice | Could be used to prevent scurvy |
| Scurvy | Disease caused by the lack of vitamin C |
| Ascorbic acid | Another name for vitamin C |
| Collagen | Our bodies need vitamin C to form a cement-like material called |
| Protective foods | Fruits contribute important minerals, vitamins, and cellulose, they are known as |
| Proper Storage | What is needed to keep fresh fruits nutritve value, color, flavor, and apperarance |
| Enzymes | which are substances that bring about chemical reactions, cause fruits to ripen, but they are also one of the reasons why fresh fruits spoil quickly |
| Canning | is one method of preserving fruits for later use by exposing the fruits in containers to very high temperatures. |
| Cantaloupes - Oranges - Grapefruit | Melon group |
| Grapes | Berry group |
| Apricots - Apples | Drups group |
| Kiwis - Bananas | Tropical group |
| Tangerines | Citrus group |
| How should you store left-over canned pineapple? | In a plastic container with a lid |
| How should you store left-over fresh pineapple? | In a zip lock bag |
| Why are fruit prices not a reliable guide? | When ever a fruit is in season they are in high demand so they are more exspensive during that time. |
| What are 3 used for canned peaches | Pies, salads, and smoothies |
| Mature Fruits | Have feached their full size and color. |
| Ripe Fruits | Are tender and have a pleasant aroma and fully devoloped flavor. |
| 3 antioxidants that fruits provide | Vitamin C, Vitamin B and Beta. |
| How do you ripen fruits after you buy them? | Place them in a brown paper bag for a few days. |
| What happens when you soak your fruits? | You lose nutrients |
| 2 advantages of microwaving fruit | Cooks faster and keeps in flavor. |
| 1 disadvantage of cooking in a microwaving fruits | You can easily over cook them. |
| Enzymatic browning | Discoloring of fruit or darkening by air. |
| Why should you cut your fruit in the largest possible pieces? | Fewer cuts the less nutritions loss |
