Fruit And Veg

Question 1

Classification of fruits

Answer 1

Citrus
Berry
Hard
Stone
Dried
Other

Question 2

Nutritive value of fruit: Protein

Answer 2

Low Biological Value (LBV) protein from grapes and raisins.

Question 3

Nutritive value of fruit: Fat

Answer 3

Lacks fat due to high water content
Besides Unsaturated fat found in avocados.

Question 4

Nutritive value of fruit: Carbs

Answer 4

Fructose, glucose and sucrose is the sugar present in fruits.
Starch found in unripe fruit
Fibre found in skins of fruit

Question 5

Nutritive value of fruit: Vitamins

Answer 5

Vitamin C in berry and citrus
Vit A in orange and red fruits
Lacks Vit D and B12

Question 6

Dietetic value of fruit

Answer 6

Fruit skins contain fiber which helps reduce constipation and hemorrhoids.
No fat and low in kilocalories
Antioxidants
Some can be high in sugar

Question 7

Culinary uses of fruit:

Answer 7

Drinks: smoothies
Baking: apple crumble
Dessert: pavlova
Sauce: strawberry sauce

Question 8

What happens during the ripening of fruit?

Answer 8

Enzymes convert starch to fructose, making fruit sweet and juicy. Insoluble pectose changes to soluble pectin

Question 9

What happens during decay of fruit?

Answer 9

Fruit loses water, shrinks, and develops bruises and soft spots.

Question 10

Classification of vegetables

Answer 10

Green
Flower
Root
Tuber
Bulb
Fruit
Stem
Pulse
Fungi

Question 11

Nutritive value of vegetables: Protein

Answer 11

Low Biological Value (LBV) protein

Question 12

Nutritive value of vegetables: Fat

Answer 12

Lacks fat due to high water content besides olives and soya beans are polyunsaturated

Question 13

Nutritive value of vegetables: Carbs

Answer 13

Starch in pulses, root and tuber
Fibre in skins
Carrots and tomato small amount of sugar

Question 14

Nutritive value of vegetables: Vitamins

Answer 14

Vitamin C in all veg
Pulses typically have vit b
Vit A in carrots and leafy green veg
Lack vitamin D and B12

Question 15

Dietetic value of vegetables

Answer 15

Skins contain fiber which prevents constipation and piles.
HBV in soya beans
No fat low in calories
Polyunsaturated fat in avocado and soya beans

Question 16

Culinary uses of vegetables

Answer 16

Soups: roasted red pepper soup
Salad: coleslaw
Dishes: mushroom risotto

Question 17

Guidelines for preparing

Answer 17

Prepare close to serving time as reaction with oxygen leads to loss of vitamin c and discolouration
Avoid soaking in water as loss of b group and c
Use sharp knife to minimise damage to cell walls

Question 18

Guidelines for buying

Answer 18

Buy from retailer wit strict food hygiene and safety policy
Fresh brightly coloured firm t touch
Buy in small amount to limit waste

Question 19

Methods of cooking Fruit & Vegetables

Answer 19

Pressure cooking
Barbecueing
Frying
Boiling
Roasting
Stewing
Steaming

Question 20

Freezing: Method

Answer 20

Commercial blast: freezing at -30
Home: Blanch vegetables then freeze at -25

Question 21

Freezing: effect

Answer 21

Change in texture, microorganisms inactivated
Some loss b and c vitamins

Question 22

Freezing: example:

Answer 22

Peas and berries

Question 23

Irradiation: Method

Answer 23

Fruit and vegetables are exposed to low levels of gamma radiation.

Question 24

Irradiation: effect

Answer 24

Microorganisms destroyed, slows down ripening. No effect colour texture flavour. Som loss b and c vitamins

Question 25

Irradiation: Examples

Answer 25

Onions potato’s

Question 26

Advantages of irradiation

Answer 26

Destroys bacteria and prevents food waste.

Question 27

Disadvantages of irradiation

Answer 27

Destroys vitamin C and B, can be expensive.

Question 28

Canning: Method

Answer 28

Fruits and vegetables are placed in sterile cans and sealed, heated high temps. Canned in brine, spring water or sauce

Question 29

Canning: effect

Answer 29

Microorganisms and enzymes destroyed. Colour texture flavour altered. Loss of b group and c vitamins. Calories, fat and sugar can increase

Question 30

Canning: Examples

Answer 30

Pineapples and kidney beans

Question 31

Dehydration: Method

Answer 31

Fruits and vegetables have their moisture removed by fluidised bed drying, accelerated freeze drying or sun drying.

Question 32

Dehydration: effect

Answer 32

Colour texture flavour altered Microorganisms and enzymes destroyed Loss of b group and c vitamins

Question 33

Dehydration: Examples

Answer 33

Lentils and raisins

Question 34

Guidelines for storing fruit and veg

Answer 34

Remove from plastic packaging Remove any discoloured fruit and veg Store in cool dark place

Question 35

What are the three classes of grading fruit

Answer 35

Class extra: superior Class I: good Class II: reasonable

Question 36

What makes a fruit or vegetable organic

Answer 36

Grown without the use of artificial fertilisers pesticides or preservatives

Question 37

What occurs during enzymic browning

Answer 37

When fruit/vegetables are cut or damaged the cells release an enzyme, oxidase; which reacts with the oxygen in the air causing oxidation; as a result the food changes colour, e.g. apples turn brown;