Chapter 4: Food Commoditites (Fruit and Vegetables) Flashcards
(534 cards)
1
Q
What six groups are fruits classified into?
6
A
- citrus fruit
- berry fruit
- hard fruit
- stone fruit
- dried fruit
- other
2
Q
What type of food is classified into six groups of citrus, berry, hard, stone, dried and other?
A
-fruit
3
Q
What are two example of citrus fruits?
2
A
- oranges
- lemons
4
Q
Oranges and lemons are examples of what type of fruit?
A
-citrus fruit
5
Q
What are two examples of berry fruits?
2
A
- strawberries
- cranberries
6
Q
Strawberries and cranberries are examples of what type of fruit?
A
-berry fruits
7
Q
What are two examples of hard fruits?
2
A
- apples
- pears
8
Q
Apples and pears are example of what type of fruit?
A
-hard fruits
9
Q
What are two examples of stone fruits?
2
A
- plums
- peaches
10
Q
Plums and peaches are examples of what type of fruit?
A
-stone fruits
11
Q
What are two examples of dried fruit?
2
A
- raisins
- sultanas
12
Q
Raisins and sultanas are examples of what type of fruit?
A
-dried fruit
13
Q
What are two examples of fruit classified into the ‘other’ category?
(2)
A
- pineapples
- kiwi
14
Q
Pineapples and kiwi are examples of what type of fruit?
A
-other
15
Q
What percentage of proteins are found in citrus fruits?
A
-1%
16
Q
What type of fruit contains 1% proteins?
A
-citrus fruits
17
Q
What percentage of proteins are found in berry fruits?
A
-0.5%
18
Q
What percentage of proteins are found in hard fruits?
A
-0.5%
19
Q
What types of fruit contain 0.5% proteins?
2
A
- berry fruits
- hard fruits
20
Q
What percentage of proteins are found in dried fruit?
A
-2-4%
21
Q
What type of fruit contains between 2 and 4% proteins?
A
-dried fruit
22
Q
What percentage of fat is found in citrus fruits?
A
-0%
23
Q
What percentage of fat is found in berry fruits?
A
-0%
24
Q
What percentage of fat is found in hard fruits?
A
-0%
25
What percentage of fat is found in dried fruit?
-0%
26
What types of fruit contain 0% fat?
| 4
- citrus fruit
- berry fruit
- hard fruit
- dried fruit
27
What percentage of carbohydrates are found in citrus fruits?
-between 1 and 9%
28
What type of fruits contain between 1 and 9% carbohydrates?
-citrus fruit
29
What percentage of carbohydrates are found in berry fruits?
-between 5 and 10%
30
What type of fruit contains between 5 and 10% carbohydrates?
-berry fruits
31
What percentage of carbohydrates are found in hard fruits?
-between 10 and 12%
32
What type of fruit contains between 10 and 12% carbohydrates?
-hard fruit
33
What percentage of carbohydrates are found in dried fruit?
-between 40 and 70%
34
What type of fruit contains between 40 and 70% carbohydrates?
-dried fruit
35
What three vitamins are found in citrus fruits?
| 3
- A
- B group
- C
36
What two types of fruit contain vitamin A, B group vitamins and vitamin C?
(2)
- citrus fruits
| - berry fruits
37
What three vitamins are found in berry fruits?
| 3
- A
- B group
- C
38
What two vitamins are found in hard fruit?
| 2
- vitamin A
| - vitamin C
39
What type of fruit contains vitamin A and vitamin C?
-hard fruit
40
What two vitamins are found in dried fruit?
- A
| - B group
41
What type of fruit contains vitamin A and B group vitamins?
-dried fruit
42
What minerals are found in citrus fruit?
- calcium
| - iron
43
What minerals are found in berry fruits?
- calcium
| - iron
44
What minerals are found in hard fruits?
- calcium
| - iron
45
What minerals are found in dried fruits?
- calcium
| - iron
46
What types of fruit contain the minerals calcium and iron?
| 4
- citrus fruits
- berry fruits
- hard fruits
- dried fruits
47
What percentage of water is found in citrus fruits?
-between 90 and 95%
48
What percentage of water is found in berry fruits?
-between 90 and 95%
49
What fruits contain between 90 and 95% water?
| 2
- citrus
| - berry
50
What percentage of water is found in hard fruit?
-between 88 and 90%
51
What fruit contains between 88 and 90% water?
-hard fruits
52
What percentage of water is found in dried fruit?
-between 15 and 20%
53
What type of fruit contains between 15 and 20% water?
-dried fruit
54
What type of protein is found in fruits?
-low biological value
55
What amount of low biological value protein is found in fruit?
-trace amounts
56
What is found in trace amounts in fruit?
-protein
57
What nutrient does fruit lack?
-fat
58
What amount of fat is found in fruit?
-fruit lacks fat
59
Why does fruit lack fat?
-due to its high water content
60
What is fruit lacking in due to its high water content?
-fat
61
What fruit contains polyunsaturated fat?
-avocados
62
What is the only fruit to contain fat?
-avocados
63
What type of fat do avocados contain?
-polyunsaturated
64
What nutrient is contained in avocados that is not in any other fruit?
-fat
65
What is contained in varying amounts in fruit?
| 4
- sugar
- starch
- dietary fibre
- pectin
66
What amounts of sugar, starch, dietary fibre and pectin are found in fruit?
-varying amounts
67
Why do dried fruits contain more carbohydrates than other types?
-due to the removal of water
68
Where is starch found in fruits?
-in unripe fruit
69
What carbohydrate is found in unripe fruit?
-starch
70
What happens to the starch found in unripe fruit when it turns ripe?
-it changes to sugar
71
What carbohydrate changes to sugar when a fruit ripens?
-starch
72
What does sugar do to the flavour of fruit?
-it makes it taste sweet
73
What carbohydrate makes sugar taste sweet?
-sugar
74
What forms of sugar is present in all fruit?
| 3
- glucose
- sucrose
- fructose
75
Glucose, sucrose and fructose are forms of what found in all fruit?
-sugar
76
What type of fruit has a higher percentage of sugar?
-dried fruit
77
What type of carbohydrate is mainly present in the skins of fruit?
-fibre
78
Where is fibre mainly present in fruit?
-in the skins of fruit
79
What fruits are excellent sources of fibre?
| 2
- pears
| - apples
80
What certain fruits are high in pectin?
| 2
- blackberries
| - gooseberries
81
What are blackberries and gooseberries high in?
-pectin
82
When is pectin found in fruit?
-when fruit is ripe
83
What does pectin found in ripe fruit allow jam to do?
-set
84
What is found in fruit that allows jam to set?
-pectin
85
What type of fruits are especially high in vitamin C?
| 2
- citrus fruits
| - berry fruits
86
Berry fruits and citrus fruits are especially high in what vitamin?
-vitamin C
87
What coloured fruits are an excellent source of vitamin A in the form of beta-carotene?
-orange or red coloured fruits
88
Orange or red coloured fruits are an excellent source of what vitamin?
-vitamin A in the form of beta carotene
89
What form of vitamin A is found in orange or red coloured fruits?
-beta carotene
90
What vitamin do fruits contain varying amounts of?
-B-group vitamins
91
What types of fruit are a good source of niacin (B3) and folate?
(2)
- berry fruits
| - citrus fruits
92
What vitamins are berry and citrus fruits a good source of?
| 2
- niacin (B3)
| - folate
93
What fruit is a good source of pyridoxine (B6)?
-bananas
94
What vitamin are bananas a good source of?
-pyridoxine (B6)
95
What two vitamins do fruit lack?
- vitamin D
| - B12 cobalamin
96
What mineral do fruit contain a small amount of?
-calcium
97
What amount of calcium do fruit contain?
-a small amount
98
What type of fruit are a good source of non-haem iron?
-dried fruits
99
What type of dried fruit is a good source of non-haem iron?
-prunes
100
What mineral are prunes a good source of?
-non-haem iron
101
What mineral are bananas a source of?
-potassium
102
What fruit is a good source of potassium?
-bananas
103
What is the water content of fruit?
-they have a high water content
104
What type of fruit contains much less water than other types?
-dried fruit
105
What nine groups are vegetables classified into?
| 9
- green vegetables
- flower vegetables
- root vegetables
- tuber vegetables
- bulb vegetables
- fruit vegetables
- stem vegetables
- pulse vegetables
- fungi
106
What are classified into green, flower, root, tuber, bulb, fruit, stem, pulse and fungi?
-vegetables
107
What are two examples of green vegetables?
| 2
- spinach
| - cabbage
108
What type of vegetable are spinach and cabbage?
-green vegetables
109
What are two examples of flower vegetables?
| 2
- broccoli
| - cauliflower
110
What type of vegetable are broccoli and cauliflower?
-flower vegetables
111
What are two examples of root vegetables?
| 2
- carrot
| - parsnip
112
What type of vegetables are carrot and parsnip?
-root vegetables
113
What are two examples of tuber vegetables?
| 2
- potato
| - sweet potato
114
What types of vegetables are potato and sweet potato?
-tuber vegetables
115
What are two examples of bulb vegetables?
| 2
- shallots
| - garlic
116
What type of vegetable are shallots and garlic?
-bulb vegetables
117
What are two examples of fruit vegetables?
| 2
- pepper
| - tomato
118
What type of vegetables are peppers and tomatoes?
-fruit vegetables
119
What are two examples of stem vegetables?
| 2
- asparagus
| - celery
120
What type of vegetables are asparagus and celery?
-stem vegetables
121
What are two examples of pulse vegetables?
| 2
- peas
| - beans
122
What type of vegetable are peas and beans?
-pulse vegetables
123
What are two examples of fungi?
| 2
- mushrooms
| - truffles
124
What type of vegetable are mushrooms and truffles?
-fungi
125
What is a tuber?
-a short, thick, round stem that grows underground and is a part of certain plants, e.g. the potato
126
What is a short, thick, round stem that grows underground and is a part of certain plants, e.g. the potato?
-tuber
127
What percentage of proteins are found in leafy green vegetables?
-3%
128
What type of vegetable contains 3% proteins?
-leafy green vegetables
129
What percentage of proteins are found in root vegetables?
-1%
130
What percentage of proteins are found in fruit vegetables?
-1%
131
What types of vegetables contain 1% proteins?
| 2
- root vegetables
| - fruit vegetables
132
What percentage of proteins are found in pulse vegetables?
-between 2 and 44%
133
What type of vegetables contain between 2 and 44% proteins?
-pulse vegetables
134
What percentage of fats are found in leafy green vegetables?
-0%
135
What percentage of fats are found in root vegetables?
-0%
136
What percentage of fats are found in fruit vegetables?
-0%
137
What types of vegetables contain 0% fats?
| 3
- leafy green vegetables
- root vegetables
- fruit vegetables
138
What percentage of fats are found in pulse vegetables?
-between 0 and 8%
139
What type of vegetable contains between 0 and 8% fat?
-pulse vegetables
140
What percentage of carbohydrates are found in leafy green vegetables?
-2%
141
What type of vegetable contains 2% carbohydrates?
-leafy green vegetables
142
What percentage of carbohydrates are found in root vegetables?
-between 5 and 10%
143
What type of vegetables contain between 5 and 10% carbohydrates?
-root vegetables
144
What percentage of carbohydrates are found in fruit vegetables?
-between 2 and 5%
145
What type of vegetable contains between 2 and 5% carbohydrates?
-fruit vegetables
146
What percentage of carbohydrates are found in pulse vegetables?
-between 3 and 60%
147
What type of vegetables contain between 3 and 60% vegetables?
-pulse vegetables
148
What vitamins are found in leafy green vegetables?
| 3
- A
- B group
- C
149
What vitamins are found in root vegetables?
| 3
- A
- B group
- C
150
What vitamins are found in fruit vegetables?
| 3
- A
- B group
- C
151
What vitamins are found in pulse vegetables?
| 3
- A
- B group
- C
152
What types of vegetables contain vitamin A, B group vitamins and vitamin C?
(4)
- leafy green vegetables
- root vegetables
- fruit vegetables
- pulse vegetables
153
What minerals are present in leafy green vegetables?
| 2
- calcium
| - iron
154
What minerals are present in root vegetables?
| 2
- calcium
| - iron
155
What minerals are present in fruit vegetables?
| 2
- calcium
| - iron
156
What minerals are present in pulse vegetables?
| 2
- calcium
| - iron
157
What type of vegetables contain the minerals calcium and iron?
(4)
- leafy green vegetables
- root vegetables
- fruit vegetables
- pulse vegetables
158
What percentage of water is found in leafy green vegetables?
-between 90 and 95%
159
What type of vegetables contain between 90 and 95% water?
| 2
- leafy green vegetables
| - fruit vegetables
160
What percentage of water is found in root vegetables?
-between 70 and 90%
161
What type of vegetables contain between 70 and 90% water?
-root vegetables
162
What percentage of water is found in fruit vegetables?
-between 90 and 95%
163
What percentage of water is found in pulse vegetables?
-between 14 and 19%
164
What type of vegetables contain between 14 and 19% water?
-pulse vegetables
165
What type of protein are found in vegetables?
-low biological value protein
166
What amount of low biological value protein is found?
-small amounts of LBV protein
167
What type of vegetables have the highest amount of LBV protein present?
-pulses
168
What nutrient do pulses contain high amounts of?
-LBV protein
169
What vegetable contains high biological value protein?
-soya beans
170
What type of protein do soya beans contain?
-high biological value proteins
171
What nutrients do vegetables lack?
-fat
172
What amount of fat is present in vegetables?
-they lack fat
173
Why do vegetables lack fat?
-due to their high water content
174
What two vegetables contain fat?
| 2
- olives
| - soya beans
175
What type of fat do olives and soya beans contain?
-polyunsaturated fat
176
What vegetables contain polyunsaturated fat?
| 2
- olives
| - soya beans
177
What types of carbohydrates are found in vegetables in varying amounts?
(3)
- starch
- dietary fibre
- sugar
178
What type of vegetables provide starch in high quantities?
| 3
- pulse
- root
- tuber
179
What type of carbohydrate is found in pulse, root and tuber vegetables?
-starch
180
Where is dietary fibre found in vegetables?
-present in the skins of vegetables
181
What is an example of a vegetable that contain dietary fibre in its skin?
-potatoes
182
What type of vegetable is an excellent source of dietary fibre?
-pulses
183
What carbohydrate is found in the skin of potatoes?
-fibre
184
What carbohydrate is found in pulses?
-fibre
185
What carbohydrate is found in carrots, tomatoes, peppers and onions?
-small amounts of sugar
186
What vegetables are sugar found in?
| 4
- carrots
- tomatoes
- peppers
- onions
187
What vitamin is present in all vegetables, especially green leafy vegetables, tubers, pulses and fruit vegetables?
-vitamin C
188
What types of vegetables are vitamin C found in?
-all vegetables
189
What types of vegetables are vitamins especially found in?
| 4
- green leafy vegetables
- tubers
- pulses
- fruit vegetables
190
What vitamins do vegetables contain varying amounts of?
-B-group vitamins
191
What type of vegetables are a good source of thiamine, riboflavin and pyridoxine?
-pulses
192
What B vitamins are found in pulses?
| 3
- thiamine
- riboflavin
- pyridoxine
193
What vegetable is a good source of riboflavin and niacin?
-mushrooms
194
What B vitamins are mushrooms a good source of?
| 2
- riboflavin
| - niacin
195
What B vitamin is leafy green vegetables a source of?
-folate
196
What type of vegetable is folate found in?
-leafy green vegetables
197
What type of vegetables are an excellent source of vitamin A in the form of beta carotene?
(2)
- leafy green vegetables
| - orange or red coloured vegetables
198
What vitamin are leafy green vegetables and orange or red coloured vegetables an excellent source of?
-vitamin A in the form of beta carotene
199
What minerals are found in leafy green vegetables, root vegetables and pulses?
-calcium
200
What types of vegetables contain calcium?
| 3
- leafy green vegetables
- root vegetables
- pulses
201
What minerals are leafy green vegetables and pulses a good source of?
-non-haem iron
202
What types of vegetables contain non-haem iron?
| 2
- leafy green vegetables
| - pulses
203
Is there a high or low water content in vegetables?
-high water content
204
What does the LBV protein found in pulse vegetables assist with?
-the growth and repair of cells
205
What found in pulse vegetables assists with the growth and repair of cells?
-LBV protein
206
In what type of veg is LBV protein which assist with the growth and repair of cells found?
-pulses
207
Why are pulses valuable in the diets of vegetarians and vegans?
-because they contain LBV protein for growth and repair
208
For who are pulses valuable in the diet of?
-vegetarians and vegans
209
What do fruit and veg provide an excellent source of?
-dietary fibre
210
What does the dietary found in fruit and veg do?
-aids digestion and reduces the risk of bowel disorders
211
What is found in fruit and veg that aids digestion and reduces the risk of bowel disorders?
-dietary fibre
212
What do most fruit and veg contain none of?
-fat
213
What are most fruit and veg low in due to the lack of fat?
-kilocalories
214
Who should include fruit and veg in their diet due to their lack of fat and few kilocalories?
(2)
- those on low-cholesterol diets
| - those on calorie-controlled diets
215
Why should fruit and veg be included in the diet of those on low-calorie diets and calorie-controlled diets?
-most do not contain fat and are low in kilocalories
216
What do soya beans and avocados both contain?
-polyunsaturated fat
217
Why should soya beans and avocados be included in low-cholesterol diets?
-polyunsaturated fat helps increase the production of high-density lipoprotein (HDLs) that help lower cholesterol levels
218
What type of lipoprotein helps lower cholesterol levels?
-high density lipoprotein
219
What does high density lipoproteins do to cholesterol
-lower cholesterol levels
220
What does polyunsaturated fat help increase the production of?
-high density lipoprotein
221
What increases the production of high density lipoproteins?
-polyunsaturated fat
222
What does HDLs stand for?
-high density lipoprotein
223
What antioxidants do fruit and vegetables supply?
| 2
- vitamin A (beta carotene)
| - vitamin C
224
Who should include soya beans and avocado in their diet for the polyunsaturated fat present in them?
-those on low-cholesterol diets
225
What do fruits and vegetables containing vitamin A (beta-carotene) and vitamin C provide that reduces the effects of free radicals on cells?
-powerful antioxidants
226
What do powerful antioxidants do?
| 4
- help reduce free radicals
- lowers the risk of coronary heart disease
- lowers the risk of strokes
- lowers the risk of some cancers
227
What helps reduce free radicals and lowers the risk of coronary heart disease, strokes and some cancers?
-antioxidants
228
What vitamins supply antioxidants?
| 2
- Vitamin A (beta-carotene)
| - Vitamin C
229
What are fruits and vegetables available in a variety of?
-types and forms
230
What are some different varieties of types and forms that fruit and veg are sold in?
(2)
- fresh
| - processed
231
Why are fruit and veg sold in a variety of types and forms?
-to suit varying tastes and add variety to the diet
232
What do the different varieties of types and forms of fruit and veg add to the diet?
-they add variety to the diet
233
What kind of food are fruit and vegetables?
-versatile
234
What are some different culinary uses of fruit and veg which make them versatile?
(4)
- raw
- savoury dishes
- baking
- sauces
235
What is a fruit which is inexpensive, making it an economical food?
-banana
236
What veg is inexpensive, making it an economical food?
-carrot
237
What are both a banana and a carrot?
-inexpensive
238
Bananas and carrots are inexpensive, what type of food does this make them?
-an economical food
239
What do foods have to be to be considered economical?
-inexpensive
240
What is an example of a fruit high in sugar?
-pineapple
241
What is a pineapple high in?
-sugar
242
In who's diet is a pineapple not suited to due to it's high levels of sugar?
-a diabetics
243
Why is a pineapple not suited to the diet of a diabetic?
-it is high in sugar which can raise blood sugar levels
244
What can a fruit high in sugar do to a diabetic's blood?
-raise blood sugar levels
245
What vitamins do fruit and veg lack?
| 2
- cobalamin (b12)
| - vitamin D
246
What foods should fruit and vegetables be served with?
-foods rich in cobalamin and vitamin D
247
Why should fruit and veg be served with foods rich in cobalamin and vitamin D?
-fruit and veg lack these and therefore, should be served with foods rich in these to ensure a balanced diet
248
Why should you buy fruit and veg from a retailer that has a strict food hygiene and safety policy?
-to ensure any fruit and vegetables being sold are safe and fit for consumption
249
What type of retailer should you buy fruit an veg from to ensure they are fit for consumption?
-a retailer that has a strict food hygiene and safety policy
250
What type of food hygiene and safety policy should a retailer have to ensure fruit and veg are fir for consumption?
-a strict food hygiene and safety policy
251
What should you ensure fruit and veg are when buying them
| 3
- fresh
- brightly coloured
- firm to touch
252
What colour should fruit and veg be when you buy them?
-they should be brightly coloured
253
What should you ensure the skins of fruit and vegetables are when buying them?
-they should be undamaged
254
Why should the skins of fruit and vegetables be undamaged when buying them?
-as damaged skins will quicken spoilage
255
What sized fruit and veg should you buy?
-medium sized
256
Why should you avoid buying large fruits and veg?
-they may lack colour and flavour and be coarse in texture
257
What sized fruit and veg may lack colour and flavour and be coarse in texture?
-large fruit and vegetables
258
What may large fruit and vegetables lack?
| 2
- flavour
| - colour
259
What may be different about the texture of a large fruit or vegetable?
-they may be coarse in texture
260
What amount of fruit and veg should you buy at a time?
-they should be bought in small amounts
261
Why should you buy fruits and veg in small amounts?
-as buying too many can lead to food waste, as fruit and vegetables do not have a long shelf life
262
What can buying too many fruit and vegetables lead to?
-food waste
263
What can lead to food waste?
-buying too many fruit and vegetables
264
How can buying fruit or vegetables lead to food waste?
-as they do not have a long shelf life
265
What type of shelf life do fruit and vegetables have?
-a short shelf life
266
What type of packaging should you buy fruit and veg in?
-loose or in netted packaging
267
Why should you buy fruit and veg in loose or netted packaging?
-as it allows air circulation
268
What type of packaging allows air circulation?
-fruit and veg bought loose or in netted packaging
269
What does packaging which allows air circulation reduce the rate of?
-spoilage
270
How do loosely bought fruit and veg or netted packaging reduce the rate of spoilage?
-as they allow for air circulation
271
What type of packaging does netted packaging reduce the weight compared to?
-plastic
272
When should you buy fruit and veg?
-when they are in season
273
When is asparagus in season?
-from April to June
274
What vegetable is in season from April to June?
-asparagus
275
When are strawberries in season?
-June to August
276
What fruit is in season from June to August?
-strawberries
277
Why should fruit and veg be bought when they are in season?
| 2
- they will taste better
| - they will be less expensive
278
When will fruit and veg taste better and be less expensive?
-when they are in season
279
What type of packaging should you remove fruit and veg from when storing them?
-plastic
280
Why should you remove fruit and veg from plastic packaging when storing?
-to allow air circulation
281
Why is air circulation necessary when storing fruit and veg?
-to reduce the rate of spoilage
282
What should you remove before storing fruit and veg?
-any discoloured fruit and veg
283
What should be done with discoloured fruit and veg before storage?
-they should be removed
284
Why should discoloured fruit and veg be removed from storage?
-they can increase the rate of spoilage of nearby fruit and vegetables
285
What can increase the rate of spoilage of nearby fruit and vegetables?
-discoloured fruit and veg
286
Where should fruit and veg be stored?
-in a cool, dry, dark place
287
Why should fruit and veg be stored in a cool, dry, dark place?
-to slow deterioration
288
How do you slow the deterioration of fruit and veg?
-store them in a cool, dry, dark place
289
What are some examples of places suitable for the storage of fruit and veg?
(2)
- a vegetable rack
| - in the fridge salad drawer
290
Why can fruit and veg be stored in a vegetable rack or in the fridge salad drawer?
-they are cool, dry and dark
291
Why should the time that fruit and veg is stored be minimised?
-as over time their vitamin levels reduce and they loose their quality
292
What should be done to fruit and veg to ensure their vitamin levels are not reduced or they loose their quality?
-minimise the amount of time they are kept in storage
293
What is an example of the loss of quality in fruit and veg?
-fruit and veg becoming soft
294
When should fruit and veg be prepared?
-close to cooking/serving time
295
Why should fruit and veg be prepared close to cooking/serving time?
-as when the cell wall is cut it releases the enzyme oxidase
296
When is the enzyme oxidase released in fruit and veg?
-when the cell wall is cut
297
What happens when the cell wall of a fruit or veg is cut?
-oxidase is released
298
What is the name of the enzyme released when the cell walls of fruit or veg is cut?
-oxidase
299
What is oxidase?
Oxidase is an enzyme
300
What does oxidase react with to cause discolouration of fruit and veg?
-oxygen in the air
301
What does oxygen in the air react with to cause the discolouration of fruit and veg?
-oxidase
302
What is it called when oxidase reacts with oxygen in the air?
-oxidation
303
What is oxidation?
-when oxidase reacts with oxygen in the air
304
What is enzymic browning?
-discolouration of fruit and veg caused by oxidation
305
What is discolouration of fruit and veg caused by oxidation called?
-enzymic browning
306
What vitamin levels are reduced when enzymic browning occurs in fruit and veg?
-vitamin C
307
What happens to vitamin C when enzymic browning occurs?
-levels are reduced
308
What should you avoid soaking fruit and veg in?
-water
309
What should you avoid doing to fruit and veg in water?
-soaking them
310
Why should you avoid soaking fruit and veg in water?
-as this can cause water-soluble C and B-group vitamins to leach into the liquid
311
What should you avoid doing to fruit and veg to avoid the water soluble vitamins leaching out?
-soaking them in water
312
What happens the water-soluble C and B-group vitamins in water?
-they leach into the liquid
313
If possible, what should you avoid doing to fruit and veg during preparation?
-peeling
314
Why should you avoid peeling fruit and veg?
-to reduce the loss of dietary fibre and the risk of oxidation and damage to vitamin C
315
What is lost when fruit and veg is peeled?
-dietary fibre
316
What happens to dietary fibre when fruit and veg are peeled?
-it is lost
317
What is at risk of occurring when fruit and veg are peeled?
-oxidation occurring
318
When does oxidation occur in the preparation of fruit and veg?
-when they are peeled
319
What happens to vitamin C when fruit and veg are peeled?
-it is damaged
320
What is damaged when fruit and veg are peeled?
-vitamin C
321
What type of knife should be used to chop fruit and veg?
-a sharp knife
322
Why should a sharp knife be used to chop fruit and veg?
-to minimise damage to the cell wall, reducing oxidation and maintaining vitamin C levels
323
By using a sharp knife when chopping fruit and veg what is minimised?
-damage to the cell wall
324
How do you reduce dame to the cell walls of fruit and veg during preparation?
-use a sharp knife
325
What is reduced when a sharp knife is used to chop fruit and veg?
-oxidation
326
How do you reduce oxidation when fruit and veg are prepared?
-use a sharp knife
327
What is maintained when a sharp knife is used to chop fruit and veg?
-vitamin C levels
328
How are vitamin C levels maintained when fruit and veg are prepared?
-by using a sharp knife
329
Why should you eat fruit and veg raw when possible?
-as heat destroys some of the vitamins
330
Why should fruit and veg not be overcooked?
-just cook until they are al-dente (serving veg with a slightly crunchy texture). Soft veg are overcooked
331
What is al-dente?
-when fruit or veg are served with a slightly crunchy texture
332
When fruit or veg are served with a slightly crunchy texture what is it called?
-al-dente
333
When are fruit or veg overcooked?
-when they are soft
334
When fruit or veg are cooked until they are soft what has happened?
-they have been overcooked
335
How should fruit and vegetables be cooked?
| 3
- cook in a small amount of water
- for the shortest possible time
- in a saucepan with a tightly fitting lid
336
In what amount of water should fruit and vegetables be cooked?
-a small amount of water
337
For what time should fruit and vegetables be cooked?
-for the shortest possible time
338
What should fruit and vegetables be cooked in?
-in a saucepan with a tightly fitting lid
339
Why should bread soda never be used when cooking vegetables such as cabbage?
-never use bread soda (alkali) as it destroys vitamin C-
340
What should leftover cooking liquid be used to make?
-use leftover cooking liquid to make stocks, soups, sauces or gravies
341
What methods of cooking retains the most nutrients?
| 3
- microwaving
- pressure cooking
- steaming
342
What types of saucepans should you avoid cooking fruit and vegetables in?
- copper
| - brass
343
Why should you avoid cooking fruit and vegetables in copper or brass saucepans?
-as they react with vitamin C in fruit and vegetables
344
What happens to fruits and vegetables when they absorb water during cooking?
-they swell
345
What causes fruits and vegetables to swell during cooking?
-they swell when they absorb water
346
What are denatured and destroyed when fruits and vegetables are cooked?
-both enzymes and micro-organisms are denatured and destroyed
347
What happens to enzymes and micro-organisms when fruits or vegetables are cooked?
-they are denatured and destroyed
348
How does cooking cause vegetables to become more digestible?
-because the cellulose softens and the starch cells burst
349
When vegetables are cooked what is the effect of the cellulose softening and the starch cells bursting?
-they become more digestible
350
What three things change about a fruit or veg when cooked?
| 3
- colour
- flavour
- texture
351
What happens to the colour, flavour and texture of a fruit or veg when it is cooked?
-they change
352
During the cooking of fruit and vegetables what is dissolved into the cooking liquid?
Water soluble vitamins and minerals dissolve into the cooking liquid
353
During the cooking of fruit and vegetables why should the cooking liquid be retained as a sauce?
-as the water soluble vitamins and minerals dissolve into the cooking liquid
354
What should be done to the cooking liquid of fruit and vegetables?
-it should be retained as a sauce
355
During the cooking of fruit and vegetables what vitamins are destroyed by high temperatures?
-Vitamin C and B1
356
What happens to vitamin C and B1 during the cooking of fruit and vegetables?
-they are destroyed by high temperatures
357
What happens to the strong flavours of onion and garlic during cooking?
-during cooking the strong flavours of onion and garlic are reduced
358
During cooking the flavours of what two vegetables are reduced?
(2)
- onion
| - garlic
359
What are the culinary uses of vegetables?
| 8
- garnishes and decorations
- as a starter
- as a snack
- as a beverage
- as an accompaniment
- sauces, soups, gravies
- deserts and baking
- preserves
360
Give two examples of uses of vegetables as garnishes and decorations.
(2)
- tomato roses
| - spring onion sprigs
361
Tomato roses and spring onion springs are uses of vegetables as what?
-as a garnish or decoration
362
What are two examples of uses of vegetables as a starter?
| 2
- stuffed mushroom
| - Caesar salad
363
Stuffed mushrooms and Caesar salad are examples of vegetables used as a what?
-starter
364
What is an example of vegetables used as a snack?
-crudities and dips
365
Crudities and dips is an example of vegetables used as a what?
-snack
366
What are two example of vegetables used as beverages?
| 2
- tomato juice
| - carrot juice
367
Tomato and carrot juice are examples of vegetables used as what?
-beverages
368
What are two examples of vegetables used as an accompaniment?
(2)
- green salad
| - roasted vegetables
369
Green salad and roasted vegetables are examples of vegetables used as a what?
-an accompaniment
370
What is an example of vegetables used as a soup, sauce or gravy?
-potato and leek soup
371
Potato and leek soup is an example of vegetables used as a what?
-soup, sauce or gravy
372
What are two example of vegetables used as a desert or in baking?
- carrot cake
| - chocolate and beetroot cake
373
Carrot cake and chocolate and beetroot cake are examples of vegetables used as a what?
-dessert or in baking
374
What are two examples vegetables used as a preserve?
| 2
- chutney
| - pickles
375
Chutney and pickles are examples of vegetables used as a what?
-preserve
376
Why are fruit and veg processed?
| 3
- so they can be available out of season
- so they can keep longer
- to prevent waste
377
Fruit and veg are processed so they are available when?
-when they are out of season
378
Fruit and veg are processed so they can be what out of season?
-available
379
Fruit and veg are processed so they can what for longer?
-keep
380
Fruit and veg are processed so they can keep for what?
-longer
381
Fruit and veg are processed to prevent what?
-waste
382
Fruit and veg are processed to what waste?
-prevent
383
What are some examples of processing fruit and vegetables?
| 5
- freezing
- canning
- drying
- bottling
- irradiation
384
What are two examples of vegetables that can be frozen?
| 2
- peas
| - broccoli
385
What are two examples of fruits that can be frozen?
| 2
- berries
| - apples
386
What method of processing fruit and veg does not inactivate enzymes?
-freezing
387
What does freezing not do to enzymes in fruit and veg?
-inactivate them
388
What is not inactivated when fruit and veg are frozen without blanching them first?
-enzymes
389
Why are fruit and veg blanched before being frozen?
-to denature the enzymes
390
What must be done before fruit and veg are frozen to denature enzymes?
-they must be blanched
391
What would the enzymes do to fruit and veg if they were not blanched before being frozen?
-it would cause them to go off in the freezer
392
What would cause fruit and veg to go off in the freezer?
-enzymes
393
At what temperature is fruit and veg blast frozen at during the freezing process?
-30 degrees Celsius
394
Fruit and veg are what at -30 degrees Celsius during the freezing process?
-blast frozen
395
What happens to micro-organisms when fruit and veg are blast frozen at -30 degrees Celsius during the freezing process?
-they are inactivated
396
What are inactivated when fruit and veg are blast frozen at -30 degrees Celsius during the freezing process?
-micro-organisms
397
What does the very low temperature of blast freezing form during the freezing process of fruit and veg?
-small ice crystals form and not large ones
398
Why is it important that small ice crystals form when fruit and vegetables are frozen?
-the smaller the ice crystals that form, the less damage that occurs to the food on thawing
399
What should be done before freezing fruit or vegetables at -25 degrees Celsius at home?
-they should be blanched
400
At what temperature should fruit and veg be frozen at home?
-25 degrees Celsius
401
What vitamins are lost just due drip loss when frozen food is thawed after the freezing of fruit and vegetables?
(2)
- B-group vitamins
| - Vitamin C
402
When is B-group vitamins and vitamin C lost during the freezing of fruit and veg?
-from drip loss when frozen food is thawed
403
Why is there a change in texture when fruit and veg are frozen?
-as they were blanched prior to freezing
404
As fruit and veg were blanched prior to freezing what changes?
-the texture of fruit and veg
405
What are inactivated by the freezing process?
| 2
- enzymes
| - microbes
406
What happens to enzymes and microbes as a result of the freezing process of fruit an veg?
-they are inactivated
407
What are two veg suitable to canning?
| 2
- peas
| - sweetcorn
408
What are two fruits suitable to canning?
| 2
- pineapple
| - mandarins
409
During the canning process of fruit and veg what is first done to cans?
-they are sterilised
410
What are sterilised during the canning process of fruit and veg?
-cans
411
After the cans have been heated during the canning process of fruit and veg what is then put into them?
-the fruit or veg
412
What is done to the can after the food has been put into it during the canning process of fruit and veg?
-it is sealed
413
What is sealed after the can has been filled with food during the canning process of fruit and veg?
-the can
414
What is heated to high temperatures during the canning process of fruit and veg?
-the sealed can of food
415
What is done to the sealed can of food during the canning process of fruit and veg?
-it is heated to high temperatures
416
What two factors stop the growth of micro-organisms in the can during the canning process of fruit and veg?
(2)
- the high temperatures
| - lack of oxygen
417
What do the high temperatures and the lack of oxygen do to the growth of micro-organism during the canning process of fruit and veg?
-they stop the growth
418
What do high temperatures and lack of oxygen stop the growth of during the canning process of fruit and veg?
-micro-organisms
419
What is the food in tins often canned in which is a mixture of salt and water?
-brine
420
What is brine?
-a mixture of salt and water
421
What is a mixture of salt and water called?
-brine
422
What does the salt present in brine help to do during the canning process of fruit and veg?
-the salt helps dehydrate the micro-organisms by bringing about osmosis
423
What does the salt present in brine help do to micro-organisms during the canning process of fruit and veg?
-dehydrate them
424
What does the salt present brine help dehydrate during the canning process of fruit and veg?
-micro-organisms
425
How does the salt present in brine help to dehydrate micro-organisms during the canning process of fruit and veg?
-by bringing about osmosis
426
What are destroyed during the canning process of fruit and veg?
-micro-organisms and enzymes
427
What happens to micro-organisms and enzymes during the canning process of fruit and veg?
-they are destroyed
428
During the canning process of fruit and veg what is softened?
-texture
429
What happens to the texture of fruit and veg during the canning process?
-it softens
430
What is changed when fruit and veg are canned?
-colour and flavour
431
What happens to colour and flavour during the canning of fruit and veg?
-they change
432
What minerals are lost during the canning of fruit and veg?
| 3
- A
- B
- C
433
What happens to vitamin A, B and C during the canning process of fruit and veg?
-they are lost
434
What minerals are lost during the canning of fruit and veg?
- calcium
- iron
- potassium
435
What happens to the minerals calcium, iron and potassium during the canning of fruit and veg?
-they are lost
436
If fruit is tinned in syrup what are they higher in?
-sugar and calories
437
What do fruit have to be tinned in to be higher in sugar and calories?
-syrup
438
Vegetables tinned in brine are higher in what?
-salt
439
Vegetables tinned in what are higher in salt?
-brine
440
What are two vegetables suitable to dehydration?
| 2
- peas
| - carrots
441
What are two fruits suitable to dehydration?
| 2
- raisons
| - prunes
442
How is moisture removed from fruit and veg during dehydration?
-they are heated to a high temperature
443
Why are fruit and veg heated to a high temperature during dehydration?
-to remove moisture
444
Why will dehydrated food stay fresh for longer?
-as micro-organism and enzymes cannot survive without water
445
Why can micro-organism and enzymes not survive in dehydrated foods?
-as they need water to survive
446
What is lost from fruit and veg during dehydration?
| 2
- water
| - water soluble vitamins B and C
447
What happens to the water and water-soluble vitamins present in fruit and veg when they are dehydrated?
-they are lost
448
What are destroyed when fruit and veg are dehydrated?
-microbes and enzymes
449
What happens to microbes and enzymes during the dehydration of fruit and veg?
-they are destroyed
450
What happens to texture, flavour and colour of fruit and veg when they are dehydrated?
-they change
451
What three things change about fruit and veg when they are dehydrated?
(3)
- texture
- flavour
- colour
452
What content is increased due to a loss of moisture when fruit and veg are dehydrated?
-sugar
453
Sugar content is what due to a loss of moisture when fruit and veg are dehydrated?
-increased
454
Why is the sugar content of fruit and veg increased when they are dehydrated?
-as moisture is lost
455
What minerals are more concentrated in fruit and veg when they are dehydrated?
(2)
- iron
| - calcium
456
What happens to the iron and calcium found in fruit and veg when they are dehydrated?
-they are more concentrated
457
What are three foods which can be irradiated?
| 3
- onions
- potatoes
- rhubarb
458
What are destroyed when fruit or veg is irradiated?
-microbes and enzymes
459
What happens to microbes and enzymes when fruit or veg is irradiated?
-they are destroyed
460
What is prevented when fruit and veg is irradiated?
-sprouting and decay
461
What happens to the sprouting and decay of fruit and veg when it is irradiated?
-they are prevented
462
What three things does irradiation not have an effect on?
- texture
- colour
- flavour
463
What happens to the texture, colour and flavour of fruit and veg when they are irradiated?
-they are not effected
464
What vitamins are lost when fruit or veg are irradiated?
| 2
- B group
| - Vitamin C
465
What happens to B group vitamins and Vitamin C when fruit and veg are irradiated?
-they are lost
466
Organic fruit and veg are grown without the use of what three things?
(3)
- fertilisers
- pesticides
- chemicals
467
What fruit or veg are grown without the use of fertilisers, pesticides or chemicals?
-organic fruit or veg
468
In what way are organic fruit and veg produced?
-in a safe and sustainable way
469
Organic fruit and veg are grown in a what and sustainable way?
-safe
470
Organic fruit and veg are grown in a safe and what way?
-sustainable
471
Organic, healthy crops are produced while minimising damage to what?
-the environment
472
Organic, healthy crops are produced while doing what to the environment?
-minimising damage
473
Organic, what are produced while minimising damage to the environment?
-healthy crops
474
Why do organic fruit and veg tend to be more expensive?
-as they are grown on a less intensive basis
475
As organic fruit and veg are grown on a less intensive basis what is different about them?
-they are more expensive
476
On a what basis are organic fruit and veg grown?
-a less intensive basis
477
Why is consumer demand for organic fruits and veg on the increase?
-as there is a growing awareness amongst the public of the possible risks associated with the overuse of chemicals, pesticides, insecticides, growth promoters and preservatives
478
As there is a growing awareness amongst the public of the possible risks associated with the overuse of chemicals, pesticides, insecticides, growth promoters and preservatives what does this cause?
-the consumer demand for organic fruits and veg is on the increase
479
There a growing awareness amongst the public of the possible risks associated with the overuse of what?
- chemicals
- pesticides
- insecticides
- growth promoters
- preservatives
480
Who is there a growing awareness amongst of the possible risks associated with the overuse of chemicals, pesticides, insecticides, growth promoters and preservatives?
-the public
481
There a growing awareness amongst the public of the what associated with the overuse of chemicals, pesticides, insecticides, growth promoters and preservatives?
-possible risks
482
There a growing awareness amongst the public of the possible risks associated with the what of chemicals, pesticides, insecticides, growth promoters and preservatives?
-overuse
483
Organic certification in Ireland can be obtained from what three organisations?
(3)
- The Organic Trust
- The Irish Organic Farmers and Growers Association
- Demeter Standards
484
What can be obtained from the Organic Trust, the Irish Organic Farmers and Growers Association and Demeter Standards
-organic certification
485
What three things must organic fruit and veg display?
| 3
- The European Union Leaf Organic Logo
- a certification code from the certification organisation
- the location of the farm
486
The European Union Leaf Organic Logo, a certification code from the certification organisation and the location of the farm must all by display on what kind of fruit and veg?
-organic
487
All fruit and veg in Ireland must be what and graded correctly?
-labelled
488
All fruit and veg in Ireland must be labelled and what correctly?
-graded
489
What three things should a label on fruit or veg show?
| 3
- class
- country of origin
- variety
490
The class, country of origin and variety of fruit and veg must be shown on what?
-the label of fruit and veg
491
All fruit and veg must be what or in good condition?
-sound or in good condition
492
All fruit must be what or have no excess soil?
-relatively clean
493
Fruit and veg must free of what such as pesticides or insecticides?
-chemicals
494
Fruit and veg should have no evidence of what such as slugs or flies?
-pests
495
Fruit and veg should have no evidence of what such as blight?
-diseases
496
What are the four grades of fruit or veg?
- extra class
- class 1
- class 2
- class 3
497
```
What is the extra class of fruit or veg?
(2)
```
- top quality
| - free from defects in colour, shape and size; unblemished
498
```
What is the class 1 of fruit and veg?
(3)
```
- good quality
- uniform size
- free from bruising and cracking
499
What class of fruit or veg is top quality, free from defects in colour, shape and size; unblemished?
-extra class
500
What class is good quality, uniform size, free from bruising and cracking?
-class 1
501
```
What is the class 2 of fruit and veg?
(2)
```
- marketable; some blemishes
| - defects in colour and shape
502
What class of fruit and veg is marketable, has some blemishes, defects in colour and shape?
-class 2
503
```
What is the class 3 of fruit and veg?
(2)
```
- inferior quality but marketable
| - slight blemishes and defects
504
When does ripening of fruit begin?
-it begins during growth and continues after harvesting
505
During ripening what converts starch in unripe fruit to fructose as fruit ripens, making it sweet and juicy?
-enzymes
506
During ripening enzymes convert what in unripe fruit to fructose as fruit ripens, making it sweet and juicy?
-starch
507
During ripening enzymes convert starch in what to fructose as fruit ripens, making it sweet and juicy?
-unripe fruit
508
During ripening enzymes convert starch in unripe fruit to what as fruit ripens, making it sweet and juicy?
-fructose
509
During ripening enzymes convert starch in unripe fruit to fructose as fruit ripens, making it what and juicy?
-sweet
510
During ripening enzymes convert starch in unripe fruit to fructose as fruit ripens, making it sweet and what?
-juicy
511
Insoluble pectose changes to what when fruit ripens?
-soluble pectin
512
What changes to soluble pectin when fruit ripens?
-insoluble pectose
513
What are two examples of fruit that produce ethylene gas?
| 2
- apples
| - bananas
514
What gas do apples and bananas produce?
-ethylene
515
When do apples and bananas produce ethylene gas?
-when ripening begins
516
When ripening begins what gas do apples and bananas produce?
-ethylene gas
517
What does ethylene in apples and bananas do?
| 2
- changes texture and colour
| - soften fruits
518
What changes about fruit when they ripen?
| 3
- colour
- texture
- flavour
519
What does the decay cause the loss of?
-water
520
What does water loss cause during the decay of fruit?
-shrinkage
521
When fruit decays what appears on fruit?
-bruises
522
When fruit decays what develops on fruit?
-soft spots
523
During the decay of fruit what attacks fruit?
- enzymes
| - microbes
524
The decay of fruit releases what onto the surface of fruit and veg which makes yeast grow, which rots the fruit?
-juices
525
The decay of fruit releases juices onto the surface of fruit and veg which makes what grow, which rots the fruit?
-yeast
526
The decay of fruit releases juices onto the surface of fruit and veg which makes yeast grow, which what the fruit?
-rots
527
What are two examples of fruit drunks?
| 2
- juices
| - smoothies
528
Juices and smoothies are examples of uses of fruit as what?
-drinks
529
What are two example of uses of fruits in baking?
| 2
- apple crumble
| - pear tart
530
Apple crumble and pear tart are examples of uses of fruit in what?
-baking
531
What are two examples of uses of fruits as desserts?
| 2
- pavlova
| - sponge cake
532
Pavlova and sponge cakes are example of uses of fruit in what?
-dessert
533
What are two examples of uses of fruit as sauces?
| 2
- strawberry sauce (coulis)
| - cranberry sauce
534
Strawberry sauce (coulis) and cranberry sauce are examples of uses of fruit as what?
-sauces
