Fruits and Safety Flashcards
(117 cards)
0
Q
Fruits are generally…and low in…
A
Nutritious;calories
1
Q
Fruits add what to any dish?
A
Flavor, texture, and color
2
Q
What are fruits a good choice for?
A
Snack or dessert
3
Q
Berries
A
Small, juicy fruits with skin (grapes)
4
Q
Drupes
A
An outer skin covering a soft, fleshy fruit (cherries, plums)
5
Q
Pomes
A
Central seed-covering core encased by a thick skin (apples, pears)
6
Q
Citrus fruit
A
A thin membrane separates core encased by thick skin (oranges, limes)
7
Q
Melons
A
Large juicy fruit with thick rinds and lots of seeds (honeydew, watermelon)
8
Q
Tropical fruits
A
Grown in warm climates and considered exotic (bananas, pineapples)
9
Q
How do you test for ripeness?
A
Press gently to see if it gives slightly
10
Q
Underripe
A
Full-sized fruits but have not reached peak-eating quality
11
Q
Two fruits best purchased underripe
A
Bananas and pears
12
Q
What do fruits lose as they ripen? What characteristic do pineapples and melons have when ripe?
A
Green color; distinct fragrance
13
Q
Immature fruit
A
Fruit that has not reached full-size and will not improve in quality
14
Q
What should be considered when buying fruit?
A
Quantity (how much you can eat in short time) and quality (avoid damaged, bruised, soft, or immature)
15
Q
How should fresh fruit be handled? Stored?
A
Gently to avoid bruising; in fridge, uncovered in crisper (fruit drawer)
16
Q
Where should underripe fruit be stored?
A
At room temp until ripe then fridge
17
Q
What are canned fruits packed in?
A
Own juices, light syrup, or heavy syrup
18
Q
What are canned fruits price compared with fresh or frozen fruit?
A
Less expensive
19
Q
What do you do after opening a can?
A
Cover and put in fridge
20
Q
How do you serve canned fruit? Bake?
A
From can; drain
21
Q
How are frozen fruits available?
A
Sweetened or unsweetened
22
Q
What does fruit lose when frozen?
A
Texture quality
23
Q
When out of season, what is the price of frozen fruit than in season?
A
Less expensive
24
How should purchased packages of frozen fruit be?
Clean, undamaged, and frozen solid
25
What will happen to frozen fruit when served thawed?
It will be mushy
26
Examples of dried fruit.
Raisins, prunes, dried plums, and apricots
27
What determines price of fruit?
Size (bigger=more $)
28
Choose dried fruits that are...
Fairly soft and pliable
29
After opening, store dried fruits in
Tightly covered container
30
What should you do to dried fruits before cooking?
Soak in water to restore moisture
31
How should raw fruit be prepared? Why?
Washed with cool, running water to remove soil, sand, and pesticides
32
Why should you never soak raw fruits?
It will lose flavor and nutrients
33
What is enzymatic browning? How can it be prevented?
Fruits darken when exposed to air; dip in lemon juice
34
How should raw fruits be peeled?
Thinly to preserve nutrients under the skin
35
Cellulose
Softens and makes fruit easier to digest
36
How can cooking change the taste of fruits?
Less acidic and more mellow
37
How do you retain water soluble nutrients?
Cook in small amounts of water until tender
38
How do you retain fruits shape while cooking?
Cook in sugar syrup instead of water
39
What are good baking fruit?
Apples, bananas, peats
40
What fruits are best for broiling?
Bananas, grapefruit halves, and pineapple slices
41
Sauté
Frying in small amounts of fat
42
What is the nutritional value of fruits?
They are high in vitamins and fiber, and low in fats
43
What vitamins are fruits nutritious in?
A and C
44
What are oranges, strawberries, cantaloupe, and dried fruits a good source of?
Calcium
45
Where is vitamin A found?
Liver, egg yolks, fish oils, fortified dairy, and butter
46
Beta-carotene
Provitamin which is a substance the body can convert into a vitamin
47
Where is beta-carotene found? What indicates high doses?
Plants; deeper colors
48
What are the functions of vitamin A?
Helps adjust to darkness, promotes normal growth, an deeps tissues healty
49
What happens if you have to little of vA?
Eyes become sensitive to light, develop nigh blindness, skin becomes rough, get sick easily, and causes stunted growth
50
What happens if you have a surplus of vA?
Fatigue, vomiting, nauseated, and headaches
51
What is another name for vC?
Ascorbic acid
52
Collagen
A protein that is part of the connective tissue
53
What does vC help with?
Build wall of blood vessels to be firm, wounds heal and mend broken bones, formation of hemoglobin(sub. in red blood cells that carry oxygen), and body fight infections
54
What happens if you don't take enough vC?
Poor appetite, weakness, bruising, joint soreness, develop scurvy (weakness, bleeding gums, tooth loss, and internal bleeding)
55
Excess of vC.
Nausea, cramps, diarrhea
56
What is the proper order to wash dishes?
Glasses, silverware/flatware, plates/bowls, pots/pans, and greasy items
57
How should a knife be washed?
Separately, hold knife - do not place in soapy water, dry and put away immediately
58
Common household poisons
Furniture polish, cleaners, and bleach
59
Location of poisonous products
Away from children and not under the sink
60
Containers for poisonous products
Keep in original container, do not put in food or beverage container, clearly labeled, and keep tightly closed
61
What do you do with the poisonous product if interrupted?
Take it with you
62
What do you do with medications?
Keep out of reach of children, don't refer to as candy, and dispose of properly
63
How do you treat poison ingestion?
Call poison control immediately, have contain (describe portion ingested), follow first aid instructions, and keep victim comfortable and calm
64
Use of knife
Cut away from body and never point at anyone
65
What do you do if a knife is falling?
Let it fall
66
What do you do if there is an item stuck with the beater?
Unplug beater and remove piece with wooden spoon
67
What do you do with open can lids?
Dispose immediately
68
How do you clean broken glass?
Wear gloves for large pieces, sweep up small pieces, wipe up fragments with wet paper towel, dispose immediately
69
Treat minor cuts:
Wash with water and soap, apply antiseptic, and bandage
70
What indicates high doses of vA in a fruit?
Dark yellow, orange, and red
71
What fruits are naturally high on vA?
Apricots, avocados, bananas, peaches, and cantaloupe
72
What fruits are naturally high in vC?
Peaches, oranges, grapefruit, grapes, and strawberries (fruits that aren't affected by enzymatic browning)
73
Blend
To stir ingredients until they are thoroughly combined
74
Boil
To cook liquids at 212 degrees F (100 C)
75
Broil
To cook uncovered under direct heat
76
Chop
Cut into small pieces
77
Combine
To mix or blend two or more ingredients
78
Core
To remove the center part of a fruit such as an apple or pineapple
79
Fold
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber scraper using a down, up, and over motion so the finished product remains light
80
Fry
To cook in a small amount of fat
81
Melt
To change forma solid to a liquid through the application of heat
82
Pare
To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
83
Peel
To remove outer layer
84
Preheat
To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used
85
Simmer
To cook in liquid that is barely at a boil
86
Slice
To cut into long, thin strands
87
What knife is more likely to cut you?
A dull knife
88
Treating severe cut
Cover and apply pressure then get medical attention
89
Common causes for burns
Scalding liquids, splattering grease, and hot utensils
90
Pot holders
Neve ruse wet pot holders because they can burn you once the water within them turns to steam
91
Manually lighting a gas stove
Light match, turn on gas (if it smells like gas then turn off stove and open a window)
92
Treating burns
Place under cold, running water, after heat is gone, apply ointment, do not break blisters (cover), call physician if server or pain persists
93
Common causes of kitchen falls
Unsteady stool, wet or cluttered floor
94
Treat falls
Stop bleeding if any, loosen clothes around neck, do not move in case of broken bones, make sure their comfortable, don't give food or drink, and call physician
95
Treat electric shock
Disconnect or turn off appliance, use nonconducting metal to pull victim away from source, call fro help, and begin CPR
96
Causes of choking
An object in the throat is blocking the airway
97
Abdominal thrust
Stand behind victim ("I'm going to help you"), wrap arms around waist, with thumb toward victim, place fist against victims abdomen, and repeat
98
Universal sign for choking
Place hands at base of neck
99
Foodborne illness
Disease transmitted by food
100
Contaminate
Substance that may be harmful that has accidentally gotten into food
101
4 steps to food safety
Clean, separate, cook, chill
102
Sanitation
Maintaining clean conditions to prevent disease and promote good health
103
Juices from raw meat
Clean with paper towel then wash area
104
Top of cans
Wash before opening to prevent dust and dirt from getting on your food
105
Why should food never be stored under the sink?
Leaky pipes can damage the food
106
Dish clothes
Wash every day then air dry
107
Cross-contamination
Harmful bacteria from one food is transferred to another
108
Shopping for raw foods
Place in bag and away from other food to the juices from leaking out
109
Raw and cooked foods
NEVER use same utensils
110
Thermometer
Use to check food temp - keep food above 140 degrees
111
Do not let food sit out for...
More than two hours
112
Eat leftovers within...
Three days
113
Thaw food
Always in the fridge
114
Stuffing
Cook separately or so not repute into back into turkey
115
Refreeze food
Only if there are still ice crystals
116
How many days worth of emergency food should you have?
3 days
