Ingredient of the Month juLY | 2019

APRICOT As you read through this month’s Ingredient of the Month, simply print out a copy of this quiz and answer the questions appropriately to test your knowledge. In order to earn continuing education hours (CEHs) from the American Culinary Federation (ACF), the test must be completed online through the ACF Foundation eCulinary Professional Development Institute (http://www.acfchefs. org/eculinary). The cost for taking the quiz online is $15, plus tax (based on your state of residence). Seventy-five-percent accuracy is required to earn one hour of continuing education credits toward professional certification.

1. What is an apricot? 7. Which variety of apricot is the classic California apricot? a. to a. Blenheim b. to deep b. Perfection c. to yellow c. Katy d. Orange to red d. Wenatchee Moorpark

2. Apricot trees are disease resistant 8. Apricots should be left to ripen___? a. True a. On the vine b. False b. In a refrigerator c. Out at room temperature 3. Apricots contain which of the following? a. Calories 9. The kernel, or pit, of an apricot is inedible. b. Sodium a. True c. Cholesterol b. False d. Saturated Fat 10. Which state in the U.S. produces the most apricots? 4. One serving of apricots contain 60% of the daily a. Georgia recommended value of which vitamin? b. Florida a. Vitamin A c. California b. Vitamin C d. South Carolina c. Vitamin E d. Vitamin K 11. Apricot in Latin is praecocquum meaning___. a. “Dark peach” 5. What nutrient found in apricots is important for b. “Inner stone” electrolyte balance? c. “Early-ripening peach” a. Vitamin E d. “Colorful stone” b. Dietary Fiber c. Potassium d. Vitamin A

6. What nutrient found in apricots widens blood vessels, which helps reduce the risk of blood clots? a. Vitamin A b. Vitamin E c. Potassium d. Vitamin C