Check Your Answers: After You Read

Chapter 22: Preparing Grains, Fruits, and Vegetables

Section 22.1

Review Key Concepts
1. Enriched grains are grain products that have nutrients added back after processing. When grains are processed, the bran and germ are removed along with some of the nutrients.

2. Yeast breads are made with yeast as a leavening agent. Quick breads are made with baking powder or baking soda as a leavening agent. Flat breads are made with no leavening agent or very little leavening agent.

3. Dark-colored bread does not necessarily contain whole-grain fl our. Its dark hue may come from the addition of color. In addition, though white breads are usually refined, some whole-grain breads are white.

Practice Academic Skills
4. If you have difficulty organizing their information, prepare one section on health benefits and another on the grain’s uses.

Section 22.2

Review Key Concepts
1. Color is one indication of the amount of nutrients in a fruit or vegetable. Vitamin A can be found in vegetables with a deep yellow or dark green color. Vitamin C can be found in citrus fruits.

2. Washing produce correctly helps prevent foodborne illness, which is caused by eating contaminated food.

3. Fresh produce is available in greater quantities today due to new agricultural developments, increasing international trade, and the influence of ethnic groups.

Practice Academic Skills

4. Research unusual fruits or vegetables and prepare them for the class. If you have trouble locating information about the fruits or vegetables, talk with the person in charge of produce at the grocery store.

5. Research the main crop of three countries and explain why each is that country’s main crop. If you have trouble finding information, consult cookbooks or cooking Web sites for information.