Chapter 13 - Food Commodities [Fruit and Vegetables]

Question 1

How is fruit used in cooking?

Answer 1

● as a puree to make desserts or jams;

● as a garnish to make meals look more appealing

● in cooking, including frying, boiling, stewing and baking

● in salads

Question 2

How do we choose fruit?

Answer 2

Fresh fruit should have:

● bright and vibrant colour

● be firm when touched

● not have visible damages caused by insects

● be free of punctures, bruises and decay.

Question 3

Define what is citrus fruit.

Answer 3

They are acidic and have a tangy, sweet or sour taste.

Eg. Orange, lemon and lime

Question 4

Define what is tropical fruit.

Answer 4

They are cultivated in warm countries.

Eg. Pineapple, banana, papaya and mango

Question 5

Define what is melon.

Answer 5

They have a tough rind and flesh high in water content.

Eg. watermelon, honeydew and cantaloupe

Question 6

Define what is pome.

Answer 6

They have a central core where many seeds are found.

Eg. Apple and pear

Question 7

Define what is dried fruit.

Answer 7

They have their water content reduced to less than 30%.

Eg. raisin, date, fig and prune

Question 8

Define what is Berry.

Answer 8

They are small and fleshy with many seeds inside or on the skin.

Eg. strawberry, raspberry, blueberry and blackcurrant

Question 9

Define what is Drupe.

Answer 9

They have a fleshly part surrounding the pit.

Eg. plum, apricot, peach, nectarine and cherry

Question 10

What are the different types of fruit.

Answer 10

● Pome [Eg. apple and pear] 
● Drupe [Eg. plum and peach]
● Melon [Eg. watermelon and honeydew]
● Citrus fruit [Eg. orange and lemon]
● Berry [Eg. strawberry and blueberry]
● Tropical fruit [Eg. banana and mango]
● Dried fruit [Eg. raisin and prune]

Question 11

What are the main nutrients found in fruit.

Answer 11

● Carbohydrates - Types of carbohydrates found mostly in fruit are glucose, fructose and sucrose.

● Fats - Fruit are generally very low in fats, with the exception of coconuts, olives, avocados and durians.

● Vitamin A - Orange and yellow-coloured fruits, such as peach, apricot and mango are rich in vitamin A.

● Vitamin C - Especially citrus fruit such as orange, lemon, lime and grapefruit

● Minerals - Fruit contain small amounts of minerals such as potassium, phosphorus, calcium, magnesium, manganese, copper and zinc.

● Dietary fibre and water - Fruit are high in dietary fibre and water content.

● Other vitamins - Trace amount of B-group vitamins, vitamins E and K can be found in a variety of fruit such as berries.

Question 12

Define what is stems.

Answer 12

The part of the plant which holds up the plant structure.

Eg. asparagus and celery

Question 13

Define what is tubers.

Answer 13

Swollen, edible fleshly stems which usually grow underground.

Eg. potato, sweet potato, tapioca and water chestnut

Question 14

Define what is leaves.

Answer 14

The part of the plant which uses sunlight and carbon dioxide to carry out photosynthesis to produce food for the plant.

Eg. cabbage, lettuce, spinach, kale and watercress

Question 15

Define what is roots

Answer 15

Starchy vegetables which are anchored to the ground. The roots absorb nutrients for the plants.

Eg. carrot, radish and turnip

Question 16

Define what is bulbs.

Answer 16

Short, fleshy underground stems above the rots which store food for the leaves.

Eg. onion and garlic

Question 17

Define what is flowers.

Answer 17

The flowering part of the plant which can be eaten.

Eg. broccoli and cauliflower

Question 18

Define what is fruits.

Answer 18

The part of the plant which is developed from the flower but is usually not sweet.

Eg. tomato, chilli, brinjal, pumpkin and cucumber

Question 19

How to minimise the loss of nutrients from vegetables.

Answer 19

● Ensure vegetables are fresh
● Do not soak vegetables in water
● Rinse leafy vegetables gently to prevent bruising the 
   leaves
● Keep the leaves of vegetables intact
● Peel the vegetables thinly
● Prepare vegetables just before cooking
● Boil vegetables in small amount of water
● Cook vegetables in fairly short time
● Serve salads immediately

Question 20

How to choose vegetables.

Answer 20

● Strong, rich colour

● Fruit vegetables - firm, smooth, free of blemishes and
bruises

● Vegetablles leaves - firm, crisp and without insect or
worm-eating holes

● Root vegetables - firm, without blemishes and no
sign of sprouting

● Buy vegetables which are in season to maximise the
quality and freshness.

Question 21

What are the minerals found in vegetables.

Answer 21

Different minerals can be found in each type of vegetables.
● calcium
● potassium
● phosphorus
● magnesium
● sulphur
● iron