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Food Preparation and Nutrition > Fruit and Vegetables > Flashcards

Flashcards in Fruit and Vegetables Deck (18)
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1

When do plants produce starch?

During photosynthesis

2

What to consider when choosing fruit and vegetables?

Seasonality
Colour
Nutritional value
Flavour
Ripeness

3

Give an example of a fruit or vegetable you would bake.

Potato; score and prick it

4

Give an example of a vegetable you would boil.

Carrot

5

Give an example of a vegetable you would fry.

Onion

6

Give an example of a vegetable you would grill

Pepper

7

Give an example of a vegetable you would roast

Potato

8

Give an example of a vegetable you would steam

Broccoli

9

What is the most important staple food in the UK?

Potato

10

What variety of potato would you put in a salad?

Aaron pilot or disiree

11

What variety of potato would you bake?

Maris piper or King Edward

12

What variety of potato would you mash?

Maris piper or King Edward

13

What variety of potato would you fry?

Maris piper or croft

14

What variety of potato would you boil?

Maris piper or Wilja

15

Where should you store potatoes?

Cool, dry place

16

Define herbs

They are the leaves, stems and roots of plants used to flavour foods. When chopped or heated they release aromatic oils which flavour food.

17

Define spices

They are dried flowers, seeds, leaves, bark, roots or aromatic plant that can be bought whole or powdered. Ground with a pestle and mortar.

18

Explain how to prepare and cook broccoli in order to preserve the vit C context.

If boiling, put straight into boiling water and then, when al dente, plunge in cold water to prevent further loss of nutrients.
To prevent it you could steam the broccoli instead.