Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Leaving Cert Home Economics > Chapter 4: Food Commoditites (Fruit and Vegetables) > Flashcards

Chapter 4: Food Commoditites (Fruit and Vegetables) Flashcards

1
Q

What six groups are fruits classified into?

6

A
  • citrus fruit
  • berry fruit
  • hard fruit
  • stone fruit
  • dried fruit
  • other
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What type of food is classified into six groups of citrus, berry, hard, stone, dried and other?

A

-fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are two example of citrus fruits?

2

A
  • oranges

- lemons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Oranges and lemons are examples of what type of fruit?

A

-citrus fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are two examples of berry fruits?

2

A
  • strawberries

- cranberries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Strawberries and cranberries are examples of what type of fruit?

A

-berry fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are two examples of hard fruits?

2

A
  • apples

- pears

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Apples and pears are example of what type of fruit?

A

-hard fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are two examples of stone fruits?

2

A
  • plums

- peaches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Plums and peaches are examples of what type of fruit?

A

-stone fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are two examples of dried fruit?

2

A
  • raisins

- sultanas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Raisins and sultanas are examples of what type of fruit?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are two examples of fruit classified into the ‘other’ category?
(2)

A
  • pineapples

- kiwi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Pineapples and kiwi are examples of what type of fruit?

A

-other

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What percentage of proteins are found in citrus fruits?

A

-1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What type of fruit contains 1% proteins?

A

-citrus fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What percentage of proteins are found in berry fruits?

A

-0.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What percentage of proteins are found in hard fruits?

A

-0.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What types of fruit contain 0.5% proteins?

2

A
  • berry fruits

- hard fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What percentage of proteins are found in dried fruit?

A

-2-4%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What type of fruit contains between 2 and 4% proteins?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What percentage of fat is found in citrus fruits?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What percentage of fat is found in berry fruits?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What percentage of fat is found in hard fruits?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What percentage of fat is found in dried fruit?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What types of fruit contain 0% fat?

4

A
  • citrus fruit
  • berry fruit
  • hard fruit
  • dried fruit
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What percentage of carbohydrates are found in citrus fruits?

A

-between 1 and 9%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What type of fruits contain between 1 and 9% carbohydrates?

A

-citrus fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What percentage of carbohydrates are found in berry fruits?

A

-between 5 and 10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What type of fruit contains between 5 and 10% carbohydrates?

A

-berry fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What percentage of carbohydrates are found in hard fruits?

A

-between 10 and 12%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What type of fruit contains between 10 and 12% carbohydrates?

A

-hard fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What percentage of carbohydrates are found in dried fruit?

A

-between 40 and 70%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What type of fruit contains between 40 and 70% carbohydrates?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What three vitamins are found in citrus fruits?

3

A
  • A
  • B group
  • C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What two types of fruit contain vitamin A, B group vitamins and vitamin C?
(2)

A
  • citrus fruits

- berry fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What three vitamins are found in berry fruits?

3

A
  • A
  • B group
  • C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What two vitamins are found in hard fruit?

2

A
  • vitamin A

- vitamin C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What type of fruit contains vitamin A and vitamin C?

A

-hard fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What two vitamins are found in dried fruit?

A
  • A

- B group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What type of fruit contains vitamin A and B group vitamins?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What minerals are found in citrus fruit?

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What minerals are found in berry fruits?

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What minerals are found in hard fruits?

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What minerals are found in dried fruits?

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What types of fruit contain the minerals calcium and iron?

4

A
  • citrus fruits
  • berry fruits
  • hard fruits
  • dried fruits
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What percentage of water is found in citrus fruits?

A

-between 90 and 95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What percentage of water is found in berry fruits?

A

-between 90 and 95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What fruits contain between 90 and 95% water?

2

A
  • citrus

- berry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What percentage of water is found in hard fruit?

A

-between 88 and 90%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What fruit contains between 88 and 90% water?

A

-hard fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What percentage of water is found in dried fruit?

A

-between 15 and 20%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

What type of fruit contains between 15 and 20% water?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What type of protein is found in fruits?

A

-low biological value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What amount of low biological value protein is found in fruit?

A

-trace amounts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

What is found in trace amounts in fruit?

A

-protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What nutrient does fruit lack?

A

-fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What amount of fat is found in fruit?

A

-fruit lacks fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Why does fruit lack fat?

A

-due to its high water content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

What is fruit lacking in due to its high water content?

A

-fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

What fruit contains polyunsaturated fat?

A

-avocados

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

What is the only fruit to contain fat?

A

-avocados

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

What type of fat do avocados contain?

A

-polyunsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

What nutrient is contained in avocados that is not in any other fruit?

A

-fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

What is contained in varying amounts in fruit?

4

A
  • sugar
  • starch
  • dietary fibre
  • pectin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

What amounts of sugar, starch, dietary fibre and pectin are found in fruit?

A

-varying amounts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Why do dried fruits contain more carbohydrates than other types?

A

-due to the removal of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Where is starch found in fruits?

A

-in unripe fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

What carbohydrate is found in unripe fruit?

A

-starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

What happens to the starch found in unripe fruit when it turns ripe?

A

-it changes to sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

What carbohydrate changes to sugar when a fruit ripens?

A

-starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

What does sugar do to the flavour of fruit?

A

-it makes it taste sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

What carbohydrate makes sugar taste sweet?

A

-sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

What forms of sugar is present in all fruit?

3

A
  • glucose
  • sucrose
  • fructose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Glucose, sucrose and fructose are forms of what found in all fruit?

A

-sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

What type of fruit has a higher percentage of sugar?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

What type of carbohydrate is mainly present in the skins of fruit?

A

-fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Where is fibre mainly present in fruit?

A

-in the skins of fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

What fruits are excellent sources of fibre?

2

A
  • pears

- apples

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

What certain fruits are high in pectin?

2

A
  • blackberries

- gooseberries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

What are blackberries and gooseberries high in?

A

-pectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

When is pectin found in fruit?

A

-when fruit is ripe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

What does pectin found in ripe fruit allow jam to do?

A

-set

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

What is found in fruit that allows jam to set?

A

-pectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

What type of fruits are especially high in vitamin C?

2

A
  • citrus fruits

- berry fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

Berry fruits and citrus fruits are especially high in what vitamin?

A

-vitamin C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

What coloured fruits are an excellent source of vitamin A in the form of beta-carotene?

A

-orange or red coloured fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

Orange or red coloured fruits are an excellent source of what vitamin?

A

-vitamin A in the form of beta carotene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

What form of vitamin A is found in orange or red coloured fruits?

A

-beta carotene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

What vitamin do fruits contain varying amounts of?

A

-B-group vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

What types of fruit are a good source of niacin (B3) and folate?
(2)

A
  • berry fruits

- citrus fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

What vitamins are berry and citrus fruits a good source of?

2

A
  • niacin (B3)

- folate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

What fruit is a good source of pyridoxine (B6)?

A

-bananas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

What vitamin are bananas a good source of?

A

-pyridoxine (B6)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

What two vitamins do fruit lack?

A
  • vitamin D

- B12 cobalamin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

What mineral do fruit contain a small amount of?

A

-calcium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

What amount of calcium do fruit contain?

A

-a small amount

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

What type of fruit are a good source of non-haem iron?

A

-dried fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

What type of dried fruit is a good source of non-haem iron?

A

-prunes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

What mineral are prunes a good source of?

A

-non-haem iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

What mineral are bananas a source of?

A

-potassium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

What fruit is a good source of potassium?

A

-bananas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

What is the water content of fruit?

A

-they have a high water content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

What type of fruit contains much less water than other types?

A

-dried fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

What nine groups are vegetables classified into?

9

A
  • green vegetables
  • flower vegetables
  • root vegetables
  • tuber vegetables
  • bulb vegetables
  • fruit vegetables
  • stem vegetables
  • pulse vegetables
  • fungi
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

What are classified into green, flower, root, tuber, bulb, fruit, stem, pulse and fungi?

A

-vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

What are two examples of green vegetables?

2

A
  • spinach

- cabbage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

What type of vegetable are spinach and cabbage?

A

-green vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

What are two examples of flower vegetables?

2

A
  • broccoli

- cauliflower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

What type of vegetable are broccoli and cauliflower?

A

-flower vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

What are two examples of root vegetables?

2

A
  • carrot

- parsnip

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

What type of vegetables are carrot and parsnip?

A

-root vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

What are two examples of tuber vegetables?

2

A
  • potato

- sweet potato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
114
Q

What types of vegetables are potato and sweet potato?

A

-tuber vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
115
Q

What are two examples of bulb vegetables?

2

A
  • shallots

- garlic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
116
Q

What type of vegetable are shallots and garlic?

A

-bulb vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
117
Q

What are two examples of fruit vegetables?

2

A
  • pepper

- tomato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
118
Q

What type of vegetables are peppers and tomatoes?

A

-fruit vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
119
Q

What are two examples of stem vegetables?

2

A
  • asparagus

- celery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
120
Q

What type of vegetables are asparagus and celery?

A

-stem vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
121
Q

What are two examples of pulse vegetables?

2

A
  • peas

- beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
122
Q

What type of vegetable are peas and beans?

A

-pulse vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
123
Q

What are two examples of fungi?

2

A
  • mushrooms

- truffles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
124
Q

What type of vegetable are mushrooms and truffles?

A

-fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
125
Q

What is a tuber?

A

-a short, thick, round stem that grows underground and is a part of certain plants, e.g. the potato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
126
Q

What is a short, thick, round stem that grows underground and is a part of certain plants, e.g. the potato?

A

-tuber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
127
Q

What percentage of proteins are found in leafy green vegetables?

A

-3%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
128
Q

What type of vegetable contains 3% proteins?

A

-leafy green vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
129
Q

What percentage of proteins are found in root vegetables?

A

-1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
130
Q

What percentage of proteins are found in fruit vegetables?

A

-1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
131
Q

What types of vegetables contain 1% proteins?

2

A
  • root vegetables

- fruit vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
132
Q

What percentage of proteins are found in pulse vegetables?

A

-between 2 and 44%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
133
Q

What type of vegetables contain between 2 and 44% proteins?

A

-pulse vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
134
Q

What percentage of fats are found in leafy green vegetables?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
135
Q

What percentage of fats are found in root vegetables?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
136
Q

What percentage of fats are found in fruit vegetables?

A

-0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
137
Q

What types of vegetables contain 0% fats?

3

A
  • leafy green vegetables
  • root vegetables
  • fruit vegetables
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
138
Q

What percentage of fats are found in pulse vegetables?

A

-between 0 and 8%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
139
Q

What type of vegetable contains between 0 and 8% fat?

A

-pulse vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
140
Q

What percentage of carbohydrates are found in leafy green vegetables?

A

-2%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
141
Q

What type of vegetable contains 2% carbohydrates?

A

-leafy green vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
142
Q

What percentage of carbohydrates are found in root vegetables?

A

-between 5 and 10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
143
Q

What type of vegetables contain between 5 and 10% carbohydrates?

A

-root vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
144
Q

What percentage of carbohydrates are found in fruit vegetables?

A

-between 2 and 5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
145
Q

What type of vegetable contains between 2 and 5% carbohydrates?

A

-fruit vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
146
Q

What percentage of carbohydrates are found in pulse vegetables?

A

-between 3 and 60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
147
Q

What type of vegetables contain between 3 and 60% vegetables?

A

-pulse vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
148
Q

What vitamins are found in leafy green vegetables?

3

A
  • A
  • B group
  • C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
149
Q

What vitamins are found in root vegetables?

3

A
  • A
  • B group
  • C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
150
Q

What vitamins are found in fruit vegetables?

3

A
  • A
  • B group
  • C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
151
Q

What vitamins are found in pulse vegetables?

3

A
  • A
  • B group
  • C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
152
Q

What types of vegetables contain vitamin A, B group vitamins and vitamin C?
(4)

A
  • leafy green vegetables
  • root vegetables
  • fruit vegetables
  • pulse vegetables
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
153
Q

What minerals are present in leafy green vegetables?

2

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
154
Q

What minerals are present in root vegetables?

2

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
155
Q

What minerals are present in fruit vegetables?

2

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
156
Q

What minerals are present in pulse vegetables?

2

A
  • calcium

- iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
157
Q

What type of vegetables contain the minerals calcium and iron?
(4)

A
  • leafy green vegetables
  • root vegetables
  • fruit vegetables
  • pulse vegetables
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
158
Q

What percentage of water is found in leafy green vegetables?

A

-between 90 and 95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
159
Q

What type of vegetables contain between 90 and 95% water?

2

A
  • leafy green vegetables

- fruit vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
160
Q

What percentage of water is found in root vegetables?

A

-between 70 and 90%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
161
Q

What type of vegetables contain between 70 and 90% water?

A

-root vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
162
Q

What percentage of water is found in fruit vegetables?

A

-between 90 and 95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
163
Q

What percentage of water is found in pulse vegetables?

A

-between 14 and 19%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
164
Q

What type of vegetables contain between 14 and 19% water?

A

-pulse vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
165
Q

What type of protein are found in vegetables?

A

-low biological value protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
166
Q

What amount of low biological value protein is found?

A

-small amounts of LBV protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
167
Q

What type of vegetables have the highest amount of LBV protein present?

A

-pulses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
168
Q

What nutrient do pulses contain high amounts of?

A

-LBV protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
169
Q

What vegetable contains high biological value protein?

A

-soya beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
170
Q

What type of protein do soya beans contain?

A

-high biological value proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
171
Q

What nutrients do vegetables lack?

A

-fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
172
Q

What amount of fat is present in vegetables?

A

-they lack fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
173
Q

Why do vegetables lack fat?

A

-due to their high water content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
174
Q

What two vegetables contain fat?

2

A
  • olives

- soya beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
175
Q

What type of fat do olives and soya beans contain?

A

-polyunsaturated fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
176
Q

What vegetables contain polyunsaturated fat?

2

A
  • olives

- soya beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
177
Q

What types of carbohydrates are found in vegetables in varying amounts?
(3)

A
  • starch
  • dietary fibre
  • sugar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
178
Q

What type of vegetables provide starch in high quantities?

3

A
  • pulse
  • root
  • tuber
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
179
Q

What type of carbohydrate is found in pulse, root and tuber vegetables?

A

-starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
180
Q

Where is dietary fibre found in vegetables?

A

-present in the skins of vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
181
Q

What is an example of a vegetable that contain dietary fibre in its skin?

A

-potatoes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
182
Q

What type of vegetable is an excellent source of dietary fibre?

A

-pulses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
183
Q

What carbohydrate is found in the skin of potatoes?

A

-fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
184
Q

What carbohydrate is found in pulses?

A

-fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
185
Q

What carbohydrate is found in carrots, tomatoes, peppers and onions?

A

-small amounts of sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
186
Q

What vegetables are sugar found in?

4

A
  • carrots
  • tomatoes
  • peppers
  • onions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
187
Q

What vitamin is present in all vegetables, especially green leafy vegetables, tubers, pulses and fruit vegetables?

A

-vitamin C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
188
Q

What types of vegetables are vitamin C found in?

A

-all vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
189
Q

What types of vegetables are vitamins especially found in?

4

A
  • green leafy vegetables
  • tubers
  • pulses
  • fruit vegetables
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
190
Q

What vitamins do vegetables contain varying amounts of?

A

-B-group vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
191
Q

What type of vegetables are a good source of thiamine, riboflavin and pyridoxine?

A

-pulses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
192
Q

What B vitamins are found in pulses?

3

A
  • thiamine
  • riboflavin
  • pyridoxine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
193
Q

What vegetable is a good source of riboflavin and niacin?

A

-mushrooms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
194
Q

What B vitamins are mushrooms a good source of?

2

A
  • riboflavin

- niacin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
195
Q

What B vitamin is leafy green vegetables a source of?

A

-folate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
196
Q

What type of vegetable is folate found in?

A

-leafy green vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
197
Q

What type of vegetables are an excellent source of vitamin A in the form of beta carotene?
(2)

A
  • leafy green vegetables

- orange or red coloured vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
198
Q

What vitamin are leafy green vegetables and orange or red coloured vegetables an excellent source of?

A

-vitamin A in the form of beta carotene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
199
Q

What minerals are found in leafy green vegetables, root vegetables and pulses?

A

-calcium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
200
Q

What types of vegetables contain calcium?

3

A
  • leafy green vegetables
  • root vegetables
  • pulses
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
201
Q

What minerals are leafy green vegetables and pulses a good source of?

A

-non-haem iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
202
Q

What types of vegetables contain non-haem iron?

2

A
  • leafy green vegetables

- pulses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
203
Q

Is there a high or low water content in vegetables?

A

-high water content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
204
Q

What does the LBV protein found in pulse vegetables assist with?

A

-the growth and repair of cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
205
Q

What found in pulse vegetables assists with the growth and repair of cells?

A

-LBV protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
206
Q

In what type of veg is LBV protein which assist with the growth and repair of cells found?

A

-pulses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
207
Q

Why are pulses valuable in the diets of vegetarians and vegans?

A

-because they contain LBV protein for growth and repair

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
208
Q

For who are pulses valuable in the diet of?

A

-vegetarians and vegans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
209
Q

What do fruit and veg provide an excellent source of?

A

-dietary fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
210
Q

What does the dietary found in fruit and veg do?

A

-aids digestion and reduces the risk of bowel disorders

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
211
Q

What is found in fruit and veg that aids digestion and reduces the risk of bowel disorders?

A

-dietary fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
212
Q

What do most fruit and veg contain none of?

A

-fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
213
Q

What are most fruit and veg low in due to the lack of fat?

A

-kilocalories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
214
Q

Who should include fruit and veg in their diet due to their lack of fat and few kilocalories?
(2)

A
  • those on low-cholesterol diets

- those on calorie-controlled diets

215
Q

Why should fruit and veg be included in the diet of those on low-calorie diets and calorie-controlled diets?

A

-most do not contain fat and are low in kilocalories

216
Q

What do soya beans and avocados both contain?

A

-polyunsaturated fat

217
Q

Why should soya beans and avocados be included in low-cholesterol diets?

A

-polyunsaturated fat helps increase the production of high-density lipoprotein (HDLs) that help lower cholesterol levels

218
Q

What type of lipoprotein helps lower cholesterol levels?

A

-high density lipoprotein

219
Q

What does high density lipoproteins do to cholesterol

A

-lower cholesterol levels

220
Q

What does polyunsaturated fat help increase the production of?

A

-high density lipoprotein

221
Q

What increases the production of high density lipoproteins?

A

-polyunsaturated fat

222
Q

What does HDLs stand for?

A

-high density lipoprotein

223
Q

What antioxidants do fruit and vegetables supply?

2

A
  • vitamin A (beta carotene)

- vitamin C

224
Q

Who should include soya beans and avocado in their diet for the polyunsaturated fat present in them?

A

-those on low-cholesterol diets

225
Q

What do fruits and vegetables containing vitamin A (beta-carotene) and vitamin C provide that reduces the effects of free radicals on cells?

A

-powerful antioxidants

226
Q

What do powerful antioxidants do?

4

A
  • help reduce free radicals
  • lowers the risk of coronary heart disease
  • lowers the risk of strokes
  • lowers the risk of some cancers
227
Q

What helps reduce free radicals and lowers the risk of coronary heart disease, strokes and some cancers?

A

-antioxidants

228
Q

What vitamins supply antioxidants?

2

A
  • Vitamin A (beta-carotene)

- Vitamin C

229
Q

What are fruits and vegetables available in a variety of?

A

-types and forms

230
Q

What are some different varieties of types and forms that fruit and veg are sold in?
(2)

A
  • fresh

- processed

231
Q

Why are fruit and veg sold in a variety of types and forms?

A

-to suit varying tastes and add variety to the diet

232
Q

What do the different varieties of types and forms of fruit and veg add to the diet?

A

-they add variety to the diet

233
Q

What kind of food are fruit and vegetables?

A

-versatile

234
Q

What are some different culinary uses of fruit and veg which make them versatile?
(4)

A
  • raw
  • savoury dishes
  • baking
  • sauces
235
Q

What is a fruit which is inexpensive, making it an economical food?

A

-banana

236
Q

What veg is inexpensive, making it an economical food?

A

-carrot

237
Q

What are both a banana and a carrot?

A

-inexpensive

238
Q

Bananas and carrots are inexpensive, what type of food does this make them?

A

-an economical food

239
Q

What do foods have to be to be considered economical?

A

-inexpensive

240
Q

What is an example of a fruit high in sugar?

A

-pineapple

241
Q

What is a pineapple high in?

A

-sugar

242
Q

In who’s diet is a pineapple not suited to due to it’s high levels of sugar?

A

-a diabetics

243
Q

Why is a pineapple not suited to the diet of a diabetic?

A

-it is high in sugar which can raise blood sugar levels

244
Q

What can a fruit high in sugar do to a diabetic’s blood?

A

-raise blood sugar levels

245
Q

What vitamins do fruit and veg lack?

2

A
  • cobalamin (b12)

- vitamin D

246
Q

What foods should fruit and vegetables be served with?

A

-foods rich in cobalamin and vitamin D

247
Q

Why should fruit and veg be served with foods rich in cobalamin and vitamin D?

A

-fruit and veg lack these and therefore, should be served with foods rich in these to ensure a balanced diet

248
Q

Why should you buy fruit and veg from a retailer that has a strict food hygiene and safety policy?

A

-to ensure any fruit and vegetables being sold are safe and fit for consumption

249
Q

What type of retailer should you buy fruit an veg from to ensure they are fit for consumption?

A

-a retailer that has a strict food hygiene and safety policy

250
Q

What type of food hygiene and safety policy should a retailer have to ensure fruit and veg are fir for consumption?

A

-a strict food hygiene and safety policy

251
Q

What should you ensure fruit and veg are when buying them

3

A
  • fresh
  • brightly coloured
  • firm to touch
252
Q

What colour should fruit and veg be when you buy them?

A

-they should be brightly coloured

253
Q

What should you ensure the skins of fruit and vegetables are when buying them?

A

-they should be undamaged

254
Q

Why should the skins of fruit and vegetables be undamaged when buying them?

A

-as damaged skins will quicken spoilage

255
Q

What sized fruit and veg should you buy?

A

-medium sized

256
Q

Why should you avoid buying large fruits and veg?

A

-they may lack colour and flavour and be coarse in texture

257
Q

What sized fruit and veg may lack colour and flavour and be coarse in texture?

A

-large fruit and vegetables

258
Q

What may large fruit and vegetables lack?

2

A
  • flavour

- colour

259
Q

What may be different about the texture of a large fruit or vegetable?

A

-they may be coarse in texture

260
Q

What amount of fruit and veg should you buy at a time?

A

-they should be bought in small amounts

261
Q

Why should you buy fruits and veg in small amounts?

A

-as buying too many can lead to food waste, as fruit and vegetables do not have a long shelf life

262
Q

What can buying too many fruit and vegetables lead to?

A

-food waste

263
Q

What can lead to food waste?

A

-buying too many fruit and vegetables

264
Q

How can buying fruit or vegetables lead to food waste?

A

-as they do not have a long shelf life

265
Q

What type of shelf life do fruit and vegetables have?

A

-a short shelf life

266
Q

What type of packaging should you buy fruit and veg in?

A

-loose or in netted packaging

267
Q

Why should you buy fruit and veg in loose or netted packaging?

A

-as it allows air circulation

268
Q

What type of packaging allows air circulation?

A

-fruit and veg bought loose or in netted packaging

269
Q

What does packaging which allows air circulation reduce the rate of?

A

-spoilage

270
Q

How do loosely bought fruit and veg or netted packaging reduce the rate of spoilage?

A

-as they allow for air circulation

271
Q

What type of packaging does netted packaging reduce the weight compared to?

A

-plastic

272
Q

When should you buy fruit and veg?

A

-when they are in season

273
Q

When is asparagus in season?

A

-from April to June

274
Q

What vegetable is in season from April to June?

A

-asparagus

275
Q

When are strawberries in season?

A

-June to August

276
Q

What fruit is in season from June to August?

A

-strawberries

277
Q

Why should fruit and veg be bought when they are in season?

2

A
  • they will taste better

- they will be less expensive

278
Q

When will fruit and veg taste better and be less expensive?

A

-when they are in season

279
Q

What type of packaging should you remove fruit and veg from when storing them?

A

-plastic

280
Q

Why should you remove fruit and veg from plastic packaging when storing?

A

-to allow air circulation

281
Q

Why is air circulation necessary when storing fruit and veg?

A

-to reduce the rate of spoilage

282
Q

What should you remove before storing fruit and veg?

A

-any discoloured fruit and veg

283
Q

What should be done with discoloured fruit and veg before storage?

A

-they should be removed

284
Q

Why should discoloured fruit and veg be removed from storage?

A

-they can increase the rate of spoilage of nearby fruit and vegetables

285
Q

What can increase the rate of spoilage of nearby fruit and vegetables?

A

-discoloured fruit and veg

286
Q

Where should fruit and veg be stored?

A

-in a cool, dry, dark place

287
Q

Why should fruit and veg be stored in a cool, dry, dark place?

A

-to slow deterioration

288
Q

How do you slow the deterioration of fruit and veg?

A

-store them in a cool, dry, dark place

289
Q

What are some examples of places suitable for the storage of fruit and veg?
(2)

A
  • a vegetable rack

- in the fridge salad drawer

290
Q

Why can fruit and veg be stored in a vegetable rack or in the fridge salad drawer?

A

-they are cool, dry and dark

291
Q

Why should the time that fruit and veg is stored be minimised?

A

-as over time their vitamin levels reduce and they loose their quality

292
Q

What should be done to fruit and veg to ensure their vitamin levels are not reduced or they loose their quality?

A

-minimise the amount of time they are kept in storage

293
Q

What is an example of the loss of quality in fruit and veg?

A

-fruit and veg becoming soft

294
Q

When should fruit and veg be prepared?

A

-close to cooking/serving time

295
Q

Why should fruit and veg be prepared close to cooking/serving time?

A

-as when the cell wall is cut it releases the enzyme oxidase

296
Q

When is the enzyme oxidase released in fruit and veg?

A

-when the cell wall is cut

297
Q

What happens when the cell wall of a fruit or veg is cut?

A

-oxidase is released

298
Q

What is the name of the enzyme released when the cell walls of fruit or veg is cut?

A

-oxidase

299
Q

What is oxidase?

A

Oxidase is an enzyme

300
Q

What does oxidase react with to cause discolouration of fruit and veg?

A

-oxygen in the air

301
Q

What does oxygen in the air react with to cause the discolouration of fruit and veg?

A

-oxidase

302
Q

What is it called when oxidase reacts with oxygen in the air?

A

-oxidation

303
Q

What is oxidation?

A

-when oxidase reacts with oxygen in the air

304
Q

What is enzymic browning?

A

-discolouration of fruit and veg caused by oxidation

305
Q

What is discolouration of fruit and veg caused by oxidation called?

A

-enzymic browning

306
Q

What vitamin levels are reduced when enzymic browning occurs in fruit and veg?

A

-vitamin C

307
Q

What happens to vitamin C when enzymic browning occurs?

A

-levels are reduced

308
Q

What should you avoid soaking fruit and veg in?

A

-water

309
Q

What should you avoid doing to fruit and veg in water?

A

-soaking them

310
Q

Why should you avoid soaking fruit and veg in water?

A

-as this can cause water-soluble C and B-group vitamins to leach into the liquid

311
Q

What should you avoid doing to fruit and veg to avoid the water soluble vitamins leaching out?

A

-soaking them in water

312
Q

What happens the water-soluble C and B-group vitamins in water?

A

-they leach into the liquid

313
Q

If possible, what should you avoid doing to fruit and veg during preparation?

A

-peeling

314
Q

Why should you avoid peeling fruit and veg?

A

-to reduce the loss of dietary fibre and the risk of oxidation and damage to vitamin C

315
Q

What is lost when fruit and veg is peeled?

A

-dietary fibre

316
Q

What happens to dietary fibre when fruit and veg are peeled?

A

-it is lost

317
Q

What is at risk of occurring when fruit and veg are peeled?

A

-oxidation occurring

318
Q

When does oxidation occur in the preparation of fruit and veg?

A

-when they are peeled

319
Q

What happens to vitamin C when fruit and veg are peeled?

A

-it is damaged

320
Q

What is damaged when fruit and veg are peeled?

A

-vitamin C

321
Q

What type of knife should be used to chop fruit and veg?

A

-a sharp knife

322
Q

Why should a sharp knife be used to chop fruit and veg?

A

-to minimise damage to the cell wall, reducing oxidation and maintaining vitamin C levels

323
Q

By using a sharp knife when chopping fruit and veg what is minimised?

A

-damage to the cell wall

324
Q

How do you reduce dame to the cell walls of fruit and veg during preparation?

A

-use a sharp knife

325
Q

What is reduced when a sharp knife is used to chop fruit and veg?

A

-oxidation

326
Q

How do you reduce oxidation when fruit and veg are prepared?

A

-use a sharp knife

327
Q

What is maintained when a sharp knife is used to chop fruit and veg?

A

-vitamin C levels

328
Q

How are vitamin C levels maintained when fruit and veg are prepared?

A

-by using a sharp knife

329
Q

Why should you eat fruit and veg raw when possible?

A

-as heat destroys some of the vitamins

330
Q

Why should fruit and veg not be overcooked?

A

-just cook until they are al-dente (serving veg with a slightly crunchy texture). Soft veg are overcooked

331
Q

What is al-dente?

A

-when fruit or veg are served with a slightly crunchy texture

332
Q

When fruit or veg are served with a slightly crunchy texture what is it called?

A

-al-dente

333
Q

When are fruit or veg overcooked?

A

-when they are soft

334
Q

When fruit or veg are cooked until they are soft what has happened?

A

-they have been overcooked

335
Q

How should fruit and vegetables be cooked?

3

A
  • cook in a small amount of water
  • for the shortest possible time
  • in a saucepan with a tightly fitting lid
336
Q

In what amount of water should fruit and vegetables be cooked?

A

-a small amount of water

337
Q

For what time should fruit and vegetables be cooked?

A

-for the shortest possible time

338
Q

What should fruit and vegetables be cooked in?

A

-in a saucepan with a tightly fitting lid

339
Q

Why should bread soda never be used when cooking vegetables such as cabbage?

A

-never use bread soda (alkali) as it destroys vitamin C-

340
Q

What should leftover cooking liquid be used to make?

A

-use leftover cooking liquid to make stocks, soups, sauces or gravies

341
Q

What methods of cooking retains the most nutrients?

3

A
  • microwaving
  • pressure cooking
  • steaming
342
Q

What types of saucepans should you avoid cooking fruit and vegetables in?

A
  • copper

- brass

343
Q

Why should you avoid cooking fruit and vegetables in copper or brass saucepans?

A

-as they react with vitamin C in fruit and vegetables

344
Q

What happens to fruits and vegetables when they absorb water during cooking?

A

-they swell

345
Q

What causes fruits and vegetables to swell during cooking?

A

-they swell when they absorb water

346
Q

What are denatured and destroyed when fruits and vegetables are cooked?

A

-both enzymes and micro-organisms are denatured and destroyed

347
Q

What happens to enzymes and micro-organisms when fruits or vegetables are cooked?

A

-they are denatured and destroyed

348
Q

How does cooking cause vegetables to become more digestible?

A

-because the cellulose softens and the starch cells burst

349
Q

When vegetables are cooked what is the effect of the cellulose softening and the starch cells bursting?

A

-they become more digestible

350
Q

What three things change about a fruit or veg when cooked?

3

A
  • colour
  • flavour
  • texture
351
Q

What happens to the colour, flavour and texture of a fruit or veg when it is cooked?

A

-they change

352
Q

During the cooking of fruit and vegetables what is dissolved into the cooking liquid?

A

Water soluble vitamins and minerals dissolve into the cooking liquid

353
Q

During the cooking of fruit and vegetables why should the cooking liquid be retained as a sauce?

A

-as the water soluble vitamins and minerals dissolve into the cooking liquid

354
Q

What should be done to the cooking liquid of fruit and vegetables?

A

-it should be retained as a sauce

355
Q

During the cooking of fruit and vegetables what vitamins are destroyed by high temperatures?

A

-Vitamin C and B1

356
Q

What happens to vitamin C and B1 during the cooking of fruit and vegetables?

A

-they are destroyed by high temperatures

357
Q

What happens to the strong flavours of onion and garlic during cooking?

A

-during cooking the strong flavours of onion and garlic are reduced

358
Q

During cooking the flavours of what two vegetables are reduced?
(2)

A
  • onion

- garlic

359
Q

What are the culinary uses of vegetables?

8

A
  • garnishes and decorations
  • as a starter
  • as a snack
  • as a beverage
  • as an accompaniment
  • sauces, soups, gravies
  • deserts and baking
  • preserves
360
Q

Give two examples of uses of vegetables as garnishes and decorations.
(2)

A
  • tomato roses

- spring onion sprigs

361
Q

Tomato roses and spring onion springs are uses of vegetables as what?

A

-as a garnish or decoration

362
Q

What are two examples of uses of vegetables as a starter?

2

A
  • stuffed mushroom

- Caesar salad

363
Q

Stuffed mushrooms and Caesar salad are examples of vegetables used as a what?

A

-starter

364
Q

What is an example of vegetables used as a snack?

A

-crudities and dips

365
Q

Crudities and dips is an example of vegetables used as a what?

A

-snack

366
Q

What are two example of vegetables used as beverages?

2

A
  • tomato juice

- carrot juice

367
Q

Tomato and carrot juice are examples of vegetables used as what?

A

-beverages

368
Q

What are two examples of vegetables used as an accompaniment?
(2)

A
  • green salad

- roasted vegetables

369
Q

Green salad and roasted vegetables are examples of vegetables used as a what?

A

-an accompaniment

370
Q

What is an example of vegetables used as a soup, sauce or gravy?

A

-potato and leek soup

371
Q

Potato and leek soup is an example of vegetables used as a what?

A

-soup, sauce or gravy

372
Q

What are two example of vegetables used as a desert or in baking?

A
  • carrot cake

- chocolate and beetroot cake

373
Q

Carrot cake and chocolate and beetroot cake are examples of vegetables used as a what?

A

-dessert or in baking

374
Q

What are two examples vegetables used as a preserve?

2

A
  • chutney

- pickles

375
Q

Chutney and pickles are examples of vegetables used as a what?

A

-preserve

376
Q

Why are fruit and veg processed?

3

A
  • so they can be available out of season
  • so they can keep longer
  • to prevent waste
377
Q

Fruit and veg are processed so they are available when?

A

-when they are out of season

378
Q

Fruit and veg are processed so they can be what out of season?

A

-available

379
Q

Fruit and veg are processed so they can what for longer?

A

-keep

380
Q

Fruit and veg are processed so they can keep for what?

A

-longer

381
Q

Fruit and veg are processed to prevent what?

A

-waste

382
Q

Fruit and veg are processed to what waste?

A

-prevent

383
Q

What are some examples of processing fruit and vegetables?

5

A
  • freezing
  • canning
  • drying
  • bottling
  • irradiation
384
Q

What are two examples of vegetables that can be frozen?

2

A
  • peas

- broccoli

385
Q

What are two examples of fruits that can be frozen?

2

A
  • berries

- apples

386
Q

What method of processing fruit and veg does not inactivate enzymes?

A

-freezing

387
Q

What does freezing not do to enzymes in fruit and veg?

A

-inactivate them

388
Q

What is not inactivated when fruit and veg are frozen without blanching them first?

A

-enzymes

389
Q

Why are fruit and veg blanched before being frozen?

A

-to denature the enzymes

390
Q

What must be done before fruit and veg are frozen to denature enzymes?

A

-they must be blanched

391
Q

What would the enzymes do to fruit and veg if they were not blanched before being frozen?

A

-it would cause them to go off in the freezer

392
Q

What would cause fruit and veg to go off in the freezer?

A

-enzymes

393
Q

At what temperature is fruit and veg blast frozen at during the freezing process?

A

-30 degrees Celsius

394
Q

Fruit and veg are what at -30 degrees Celsius during the freezing process?

A

-blast frozen

395
Q

What happens to micro-organisms when fruit and veg are blast frozen at -30 degrees Celsius during the freezing process?

A

-they are inactivated

396
Q

What are inactivated when fruit and veg are blast frozen at -30 degrees Celsius during the freezing process?

A

-micro-organisms

397
Q

What does the very low temperature of blast freezing form during the freezing process of fruit and veg?

A

-small ice crystals form and not large ones

398
Q

Why is it important that small ice crystals form when fruit and vegetables are frozen?

A

-the smaller the ice crystals that form, the less damage that occurs to the food on thawing

399
Q

What should be done before freezing fruit or vegetables at -25 degrees Celsius at home?

A

-they should be blanched

400
Q

At what temperature should fruit and veg be frozen at home?

A

-25 degrees Celsius

401
Q

What vitamins are lost just due drip loss when frozen food is thawed after the freezing of fruit and vegetables?
(2)

A
  • B-group vitamins

- Vitamin C

402
Q

When is B-group vitamins and vitamin C lost during the freezing of fruit and veg?

A

-from drip loss when frozen food is thawed

403
Q

Why is there a change in texture when fruit and veg are frozen?

A

-as they were blanched prior to freezing

404
Q

As fruit and veg were blanched prior to freezing what changes?

A

-the texture of fruit and veg

405
Q

What are inactivated by the freezing process?

2

A
  • enzymes

- microbes

406
Q

What happens to enzymes and microbes as a result of the freezing process of fruit an veg?

A

-they are inactivated

407
Q

What are two veg suitable to canning?

2

A
  • peas

- sweetcorn

408
Q

What are two fruits suitable to canning?

2

A
  • pineapple

- mandarins

409
Q

During the canning process of fruit and veg what is first done to cans?

A

-they are sterilised

410
Q

What are sterilised during the canning process of fruit and veg?

A

-cans

411
Q

After the cans have been heated during the canning process of fruit and veg what is then put into them?

A

-the fruit or veg

412
Q

What is done to the can after the food has been put into it during the canning process of fruit and veg?

A

-it is sealed

413
Q

What is sealed after the can has been filled with food during the canning process of fruit and veg?

A

-the can

414
Q

What is heated to high temperatures during the canning process of fruit and veg?

A

-the sealed can of food

415
Q

What is done to the sealed can of food during the canning process of fruit and veg?

A

-it is heated to high temperatures

416
Q

What two factors stop the growth of micro-organisms in the can during the canning process of fruit and veg?
(2)

A
  • the high temperatures

- lack of oxygen

417
Q

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?

A

-they stop the growth

418
Q

What do high temperatures and lack of oxygen stop the growth of during the canning process of fruit and veg?

A

-micro-organisms

419
Q

What is the food in tins often canned in which is a mixture of salt and water?

A

-brine

420
Q

What is brine?

A

-a mixture of salt and water

421
Q

What is a mixture of salt and water called?

A

-brine

422
Q

What does the salt present in brine help to do during the canning process of fruit and veg?

A

-the salt helps dehydrate the micro-organisms by bringing about osmosis

423
Q

What does the salt present in brine help do to micro-organisms during the canning process of fruit and veg?

A

-dehydrate them

424
Q

What does the salt present brine help dehydrate during the canning process of fruit and veg?

A

-micro-organisms

425
Q

How does the salt present in brine help to dehydrate micro-organisms during the canning process of fruit and veg?

A

-by bringing about osmosis

426
Q

What are destroyed during the canning process of fruit and veg?

A

-micro-organisms and enzymes

427
Q

What happens to micro-organisms and enzymes during the canning process of fruit and veg?

A

-they are destroyed

428
Q

During the canning process of fruit and veg what is softened?

A

-texture

429
Q

What happens to the texture of fruit and veg during the canning process?

A

-it softens

430
Q

What is changed when fruit and veg are canned?

A

-colour and flavour

431
Q

What happens to colour and flavour during the canning of fruit and veg?

A

-they change

432
Q

What minerals are lost during the canning of fruit and veg?

3

A
  • A
  • B
  • C
433
Q

What happens to vitamin A, B and C during the canning process of fruit and veg?

A

-they are lost

434
Q

What minerals are lost during the canning of fruit and veg?

A
  • calcium
  • iron
  • potassium
435
Q

What happens to the minerals calcium, iron and potassium during the canning of fruit and veg?

A

-they are lost

436
Q

If fruit is tinned in syrup what are they higher in?

A

-sugar and calories

437
Q

What do fruit have to be tinned in to be higher in sugar and calories?

A

-syrup

438
Q

Vegetables tinned in brine are higher in what?

A

-salt

439
Q

Vegetables tinned in what are higher in salt?

A

-brine

440
Q

What are two vegetables suitable to dehydration?

2

A
  • peas

- carrots

441
Q

What are two fruits suitable to dehydration?

2

A
  • raisons

- prunes

442
Q

How is moisture removed from fruit and veg during dehydration?

A

-they are heated to a high temperature

443
Q

Why are fruit and veg heated to a high temperature during dehydration?

A

-to remove moisture

444
Q

Why will dehydrated food stay fresh for longer?

A

-as micro-organism and enzymes cannot survive without water

445
Q

Why can micro-organism and enzymes not survive in dehydrated foods?

A

-as they need water to survive

446
Q

What is lost from fruit and veg during dehydration?

2

A
  • water

- water soluble vitamins B and C

447
Q

What happens to the water and water-soluble vitamins present in fruit and veg when they are dehydrated?

A

-they are lost

448
Q

What are destroyed when fruit and veg are dehydrated?

A

-microbes and enzymes

449
Q

What happens to microbes and enzymes during the dehydration of fruit and veg?

A

-they are destroyed

450
Q

What happens to texture, flavour and colour of fruit and veg when they are dehydrated?

A

-they change

451
Q

What three things change about fruit and veg when they are dehydrated?
(3)

A
  • texture
  • flavour
  • colour
452
Q

What content is increased due to a loss of moisture when fruit and veg are dehydrated?

A

-sugar

453
Q

Sugar content is what due to a loss of moisture when fruit and veg are dehydrated?

A

-increased

454
Q

Why is the sugar content of fruit and veg increased when they are dehydrated?

A

-as moisture is lost

455
Q

What minerals are more concentrated in fruit and veg when they are dehydrated?
(2)

A
  • iron

- calcium

456
Q

What happens to the iron and calcium found in fruit and veg when they are dehydrated?

A

-they are more concentrated

457
Q

What are three foods which can be irradiated?

3

A
  • onions
  • potatoes
  • rhubarb
458
Q

What are destroyed when fruit or veg is irradiated?

A

-microbes and enzymes

459
Q

What happens to microbes and enzymes when fruit or veg is irradiated?

A

-they are destroyed

460
Q

What is prevented when fruit and veg is irradiated?

A

-sprouting and decay

461
Q

What happens to the sprouting and decay of fruit and veg when it is irradiated?

A

-they are prevented

462
Q

What three things does irradiation not have an effect on?

A
  • texture
  • colour
  • flavour
463
Q

What happens to the texture, colour and flavour of fruit and veg when they are irradiated?

A

-they are not effected

464
Q

What vitamins are lost when fruit or veg are irradiated?

2

A
  • B group

- Vitamin C

465
Q

What happens to B group vitamins and Vitamin C when fruit and veg are irradiated?

A

-they are lost

466
Q

Organic fruit and veg are grown without the use of what three things?
(3)

A
  • fertilisers
  • pesticides
  • chemicals
467
Q

What fruit or veg are grown without the use of fertilisers, pesticides or chemicals?

A

-organic fruit or veg

468
Q

In what way are organic fruit and veg produced?

A

-in a safe and sustainable way

469
Q

Organic fruit and veg are grown in a what and sustainable way?

A

-safe

470
Q

Organic fruit and veg are grown in a safe and what way?

A

-sustainable

471
Q

Organic, healthy crops are produced while minimising damage to what?

A

-the environment

472
Q

Organic, healthy crops are produced while doing what to the environment?

A

-minimising damage

473
Q

Organic, what are produced while minimising damage to the environment?

A

-healthy crops

474
Q

Why do organic fruit and veg tend to be more expensive?

A

-as they are grown on a less intensive basis

475
Q

As organic fruit and veg are grown on a less intensive basis what is different about them?

A

-they are more expensive

476
Q

On a what basis are organic fruit and veg grown?

A

-a less intensive basis

477
Q

Why is consumer demand for organic fruits and veg on the increase?

A

-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
Q

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?

A

-the consumer demand for organic fruits and veg is on the increase

479
Q

There a growing awareness amongst the public of the possible risks associated with the overuse of what?

A
  • chemicals
  • pesticides
  • insecticides
  • growth promoters
  • preservatives
480
Q

Who is there a growing awareness amongst of the possible risks associated with the overuse of chemicals, pesticides, insecticides, growth promoters and preservatives?

A

-the public

481
Q

There a growing awareness amongst the public of the what associated with the overuse of chemicals, pesticides, insecticides, growth promoters and preservatives?

A

-possible risks

482
Q

There a growing awareness amongst the public of the possible risks associated with the what of chemicals, pesticides, insecticides, growth promoters and preservatives?

A

-overuse

483
Q

Organic certification in Ireland can be obtained from what three organisations?
(3)

A
  • The Organic Trust
  • The Irish Organic Farmers and Growers Association
  • Demeter Standards
484
Q

What can be obtained from the Organic Trust, the Irish Organic Farmers and Growers Association and Demeter Standards

A

-organic certification

485
Q

What three things must organic fruit and veg display?

3

A
  • The European Union Leaf Organic Logo
  • a certification code from the certification organisation
  • the location of the farm
486
Q

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?

A

-organic

487
Q

All fruit and veg in Ireland must be what and graded correctly?

A

-labelled

488
Q

All fruit and veg in Ireland must be labelled and what correctly?

A

-graded

489
Q

What three things should a label on fruit or veg show?

3

A
  • class
  • country of origin
  • variety
490
Q

The class, country of origin and variety of fruit and veg must be shown on what?

A

-the label of fruit and veg

491
Q

All fruit and veg must be what or in good condition?

A

-sound or in good condition

492
Q

All fruit must be what or have no excess soil?

A

-relatively clean

493
Q

Fruit and veg must free of what such as pesticides or insecticides?

A

-chemicals

494
Q

Fruit and veg should have no evidence of what such as slugs or flies?

A

-pests

495
Q

Fruit and veg should have no evidence of what such as blight?

A

-diseases

496
Q

What are the four grades of fruit or veg?

A
  • extra class
  • class 1
  • class 2
  • class 3
497
Q 
What is the extra class of fruit or veg?
(2)
A
  • top quality

- free from defects in colour, shape and size; unblemished

498
Q 
What is the class 1 of fruit and veg?
(3)
A
  • good quality
  • uniform size
  • free from bruising and cracking
499
Q

What class of fruit or veg is top quality, free from defects in colour, shape and size; unblemished?

A

-extra class

500
Q

What class is good quality, uniform size, free from bruising and cracking?

A

-class 1

501
Q 
What is the class 2 of fruit and veg?
(2)
A
  • marketable; some blemishes

- defects in colour and shape

502
Q

What class of fruit and veg is marketable, has some blemishes, defects in colour and shape?

A

-class 2

503
Q 
What is the class 3 of fruit and veg?
(2)
A
  • inferior quality but marketable

- slight blemishes and defects

504
Q

When does ripening of fruit begin?

A

-it begins during growth and continues after harvesting

505
Q

During ripening what converts starch in unripe fruit to fructose as fruit ripens, making it sweet and juicy?

A

-enzymes

506
Q

During ripening enzymes convert what in unripe fruit to fructose as fruit ripens, making it sweet and juicy?

A

-starch

507
Q

During ripening enzymes convert starch in what to fructose as fruit ripens, making it sweet and juicy?

A

-unripe fruit

508
Q

During ripening enzymes convert starch in unripe fruit to what as fruit ripens, making it sweet and juicy?

A

-fructose

509
Q

During ripening enzymes convert starch in unripe fruit to fructose as fruit ripens, making it what and juicy?

A

-sweet

510
Q

During ripening enzymes convert starch in unripe fruit to fructose as fruit ripens, making it sweet and what?

A

-juicy

511
Q

Insoluble pectose changes to what when fruit ripens?

A

-soluble pectin

512
Q

What changes to soluble pectin when fruit ripens?

A

-insoluble pectose

513
Q

What are two examples of fruit that produce ethylene gas?

2

A
  • apples

- bananas

514
Q

What gas do apples and bananas produce?

A

-ethylene

515
Q

When do apples and bananas produce ethylene gas?

A

-when ripening begins

516
Q

When ripening begins what gas do apples and bananas produce?

A

-ethylene gas

517
Q

What does ethylene in apples and bananas do?

2

A
  • changes texture and colour

- soften fruits

518
Q

What changes about fruit when they ripen?

3

A
  • colour
  • texture
  • flavour
519
Q

What does the decay cause the loss of?

A

-water

520
Q

What does water loss cause during the decay of fruit?

A

-shrinkage

521
Q

When fruit decays what appears on fruit?

A

-bruises

522
Q

When fruit decays what develops on fruit?

A

-soft spots

523
Q

During the decay of fruit what attacks fruit?

A
  • enzymes

- microbes

524
Q

The decay of fruit releases what onto the surface of fruit and veg which makes yeast grow, which rots the fruit?

A

-juices

525
Q

The decay of fruit releases juices onto the surface of fruit and veg which makes what grow, which rots the fruit?

A

-yeast

526
Q

The decay of fruit releases juices onto the surface of fruit and veg which makes yeast grow, which what the fruit?

A

-rots

527
Q

What are two examples of fruit drunks?

2

A
  • juices

- smoothies

528
Q

Juices and smoothies are examples of uses of fruit as what?

A

-drinks

529
Q

What are two example of uses of fruits in baking?

2

A
  • apple crumble

- pear tart

530
Q

Apple crumble and pear tart are examples of uses of fruit in what?

A

-baking

531
Q

What are two examples of uses of fruits as desserts?

2

A
  • pavlova

- sponge cake

532
Q

Pavlova and sponge cakes are example of uses of fruit in what?

A

-dessert

533
Q

What are two examples of uses of fruit as sauces?

2

A
  • strawberry sauce (coulis)

- cranberry sauce

534
Q

Strawberry sauce (coulis) and cranberry sauce are examples of uses of fruit as what?

A

-sauces

Leaving Cert Home Economics (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions