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  1. THIS IS Jeopardy

  2. Your With Host... Fruita De Vegetabla

  3. Jeopardy In Season Picking Preparing Storing/ Eating Nutrition Surprise 100 100 100 100 100 100 200 200 200 200 200 200 300 300 300 300 300 300 400 400 400 400 400 400 500 500 500 500 500 500

  4. What vegetable and in what form is most consumed in the United States? A 100

  5. Potato in the form of French Fries What an opportunity we have!! A 100

  6. What is sign that Spinach has been picked near the end of the growing season? A 200

  7. Color The Spinach is changing from a dark earthy green to yellow. A 200

  8. Which three (3) vegetables that begin with the C are in season year round? A 300

  9. Carrots, Celery, and Cabbage Other vegetables available year round are Lettuce, Onions, and Peppers. A 300

  10. What is the best indicator for choosing the freshest melon? A 400

  11. Smell A fresh melon should have a delicate and pleasant aroma. A 400

  12. What four (4) fruits are in season all year? A 500

  13. Avocado, Banana, Lemon and Papaya A 500

  14. Which Berry retains the Hull or Stem Cap after maturity? B 100

  15. Strawberry If any other type of berry still has a stem cap then it was picked to soon. B 100

  16. What color does Broccoli turn when it gets old? B 200

  17. Yellow Green The freshest has firmly closed dark green florets. B 200

  18. The greener the lime the more what??? B 300

  19. Acidic or Tart The lighter green/yellow have less flavor and are more sweet. B 300

  20. For the best Watermelon, what color should the underside be? B 400

  21. Cream A watermelon that is green all over will be less sweet. B 400

  22. For which fruit/vegetable do brown markings on the skin not indicate lower quality? B 500

  23. Avocado Variations from green to black are normal. B 500

  24. When a fruit or vegetable is in season, what is the healthiest for to eat? C 100

  25. Fresh C 100

  26. If a fruit or vegetable is not in season, what is the healthiest form to eat? C 200

  27. Frozen Fruit is picked in season and flash frozen which maintains its quality and nutrients. Avoid products with added sugar. C 200

  28. What fruit is often used as a fat free alternative to oil in baking? C 300

  29. Applesauce or Canned Pumpkin C 300

  30. DAILY DOUBLE DAILY DOUBLE Place A Wager C 400

  31. What is the vegetable that serves as the staple ingredient in Succotash? C 400

  32. Corn Varying vegetables are Lima Beans, Green Beans, and Tomatoes. C 400

  33. Butternut Squash stored in a cool dry place, not the refrigerator, can be safely stored for how long? C 500

  34. Whole – 30 days Uncooked cut pieces – 2 days C 500

  35. When is the best time to eat a fruit or vegetable? D 100

  36. At its peak Either fresh or frozen D 100

  37. As a general rule, how long can you keep fruit/vegetables in the freezer and still maintain quality? D 200

  38. Six (6) Months After 6 months taste and nutrient quality begin to be effected. D 200

  39. What is a trick to get Mangos, Peaches, Pears, Tomatoes, and Apples to ripen faster? D 300

  40. Place in a loosely closed brown bag. These fruits produce a gas called ethylene which when trapped speeds ripening. D 300

  41. What form of fruits and vegetables are not allowed for purchase through the Arizona WIC Program? D 400

  42. Dried Fruit and Vegetables D 400

  43. What is the difference between Fruit Juice and Fruit Juice Cocktail? D 500

  44. Fruit Juice Cocktail contains additives like High Fructose Corn Syrup. Additives dilute the nutrients in the juice so you actually have to drink more to get the same health benefits. D 500

  45. What commonly eaten vegetable contains the most Vitamin A? E 100

  46. Carrots Sweet Potatoes, Spinach, and Kale are also in the running. E 100

  47. What causes Vitamin C to chemically decompose? E 200

  48. Cooking Boiling is ok but pressure cooking, roasting, frying and grilling cause decomposition. (Exposure to air does not.) E 200

  49. To maintain the nutritional value of vegetables, what is the best method of cooking? E 300