Chapter 8 - Foods

Question 1

What is fruit?

Answer 1

The sweet and fleshy product of a tree or other plant that contains a seed and can be eaten as food.

Question 2

Name a citrus fruit, an other fruit, a berry, a nut, a hard fruit and a stoned fruit.

Answer 2

Lemon, pineapple, raspberry, peanut, pear, plum.

Question 3

What is the scientific definition of a fruit?

Answer 3

In botany, a fruit is or is part of a flowering plant that derives from specific tissues of the flower. Fruits usually bear seeds.

Question 4

What is the nutritive value of fruit?

Answer 4

• Low in fat and calories
• High in fibre and often high in natural sugars.
• As they are low in calories and high in nutritive value, they are very healthy
• Many fruits, such as citrus fruits are very high in vitamin C.

Question 5

Name 3 ways to include fruit in the diet.

Answer 5

1. Out fresh or frozen fruit in a smoothie
2. It is raw as a snack or on the side of a meal
3. Make fruit salad as a desert

Question 6

What are the guidelines for preparing fruit? (6)

Answer 6

• Fruits should be washed before use to rid them of wax coatings, insects and contaminants.
  -Frozen fruits should be boiled to get rid of harmful
• Always wash your hands and dirty kitchen utensils/ clothes.
  -Any and all domestic animals and/ or pests should be kept out of contact with fruits to avoid spread of disease and germs.
• To prepare fruit for cooking or raw consumption, use a clean chopping board and a sharp knife to avoid injury.
  -Always chop fruits near a food waste bin

Question 7

What are the effects of processing fruit?

Answer 7

• It becomes soft
• Vitamin C is reduced (up to 25%)
• Micro-organisms are destroyed
• Fibre becomes softer, making it easier to digest
• Vitamin C and minerals dissolve into the cooking or canned liquid

Question 8

Compare fresh fruit to processed fruit (table).

Answer 8

• FRESH; trace (protein); 0% (fat); 5-20% (carbs); calcium, iron (minerals); A&C (vitamins); 80-90% (water)
• TINNED; trace (p); 0% (f); 20-30% (c); calcium, less iron; A&C; 70-80% (w)
• DRIED; trace (p); 0% (f); 50-60%(c); calcium, less iron; A&C; 15-25% (w)

Question 9

What is a vegetable?

Answer 9

A plant or part of a plant used as food

Question 10

Name a root vegetable, a green vegetable, a pulse vegetable and a fruit vegetable.

Answer 10

Carrot, broccoli, peas, pepper,

Question 11

What is the scientific definition of a vegetable?

Answer 11

In everyday use, vegetable means any part of a plant that is consumed by humans as food, mainly as part of a savoury meal.

Question 12

What is the nutritive value of vegetables?

Answer 12

• Low in fat and calories, high in fibre.
• Starchy vegetables like beets and potatoes are very high in sugar.
• Higher in protein, calcium and iron than fruits, have about the same amount of vitamins, but are lower in calories and much lower in natural sugars than fruits.
• Many vegetables are high in vitamin A.

Question 13

Name 3 Amy’s to use vegetables in the diet.

Answer 13

1. Eat your vegetables in a salad
2. Eat as a side or in your meal
3. Blend or juice your vegetables

Question 14

What are the guidelines for buying vegetables?

Answer 14

• Vegetables can be purchased at any grocery store.
  -You can find organic vegetables at specialised organic stores or at farm stores or stands.
• You can buy canned or frozen vegetables in your local grocery store.
  -It is always better to buy veg that are in season, and grown locally.

Question 15

What are organic fruit and vegetables?

Answer 15

Organically grown fruit and vegetables are grown without the use of artificial fertilisers or chemicals. Food produced organically tends to be more expensive.

Question 16

What do the EU regulations say fruit and veg must be?

Answer 16

• Clean, sound and free from chemicals
• Graded with products of similar size
• Marked clearly with country of origin, variety and class

Question 17

What are the classes of fruit and vegetables?

Answer 17

• Class Extra: Best Quality
• Class 1: Good Quality
• Class 2: Marketable Quality, but may have defects
• Class 3: Marketable but Inferior

Question 18

What are the guidelines for storing fruit and vegetables?

Answer 18

• Remove from packaging.
• Store root vegetables on a rack in a cool, dry, dark, well-ventilated place.
• Greens and fruits (except bananas) can be stored in the fridge. Use fresh vegetables as soon as possible after purchase.
• Dried pulses should be stored in airtight jars.

Question 19

What are the guidelines for preparing vegetables?

Answer 19

To retain nutrients,

• Prepare just before cooking
• Eat vegetables raw and unpeeled if possible
• Peel thinly to retain the fibre content
• Use a sharp knife to avoid damage to the vegetables
• Do not steep vegetables

Question 20

Name the methods of cooking fruit and vegetables. (10)

Answer 20

• Boiling: Cabbage, Brussel Sprouts, Pulse Veg
• Steaming: All
• Microwave Cooking: All
• Grilling: Tomatoes, Peppers
• Roasting: Root Veg, Peppers
• Cooking Stews & Casseroles: Root Veg
• Stir-frying: Courgettes, Broccoli, Onions
• Frying: Onions, Tomatoes
• Baking: Potatoes, Parsnips
• Stewing: Carrots, Turnips

Question 21

What are the guidelines for cooking vegetables?

Answer 21

• Cook for the shortest possible time. Should be slightly firm (al dente)
• Use cooking liquids in sauces to retain vitamins and minerals
• Cover with a lid and use minimum amount of water to prevent loss of vitamins and minerals.
• Do no reheat, as vitamins are destroyed
• Never use bread soda when cooking veg

Question 22

What are the effects of cooking on veg?

Answer 22

• Vitamins and minerals dissolve into the cooking liquid
• Vitamin C is dissolved
• Fibre becomes soft
• Starch becomes more digestible e.g. Potatoes
• Some colour, flavour and texture is lost

Question 23

What is the nutritive value of cereals?

Answer 23

Cereals provide;
-Proteins, low biological: Used for growth
-Iron, calcium and phosphorus: Used for healthy blood , bones and teeth
-B-complex vitamins: Present in unprocessed cereals, used for healthy nerves and release of energy
-Fat, unsaturated: For heat , energy and insulation
-Water: Content is low
-Carbohydrate: Present in the form of starch and fibre . Used for heat energy and digestion

Question 24

What is the average composition of cereals?

Answer 24

• Protein: 7-15%
• Fat: 2-7%
• Carbohydrate: 70-77%
• Vitamins: B Group (0.5%)
• Minerals: Calcium and Iron (1%)
• Water: 12%

Question 25

Describe the structure of a cereal grain.

Answer 25

• Bran Layer: Outer layer. It provides fibre, iron and vitamin B. It is usually removed during the processing of cereals.
• Endosperm: Larger inner part. Mainly composed of starch and a protein called gluten.
• Germ: Small part in the centre. Contains fat, vitamin B and protein. It’s the most nutritious part of the grain.

Question 26

What are wholegrain cereal products?

Answer 26

Wholegrain cereal products contain all or most of the cereal grain e.g. Wholemeal flour, wholemeal rice, brown rice

Question 27

What are refined cereal products?

Answer 27

Refined cereal products are mainly composed of endosperm e,g. White flour, white bread, white rice, white pasta.

Question 28

What are fortified cereal products?

Answer 28

Fortified cereal products have some of the vitamins and minerals that were removed during processing added back not the product, or they may have extra nutrients added e.g. White flour and breakfast cereals.

Question 29

What is wheat?

Answer 29

Wheat: White and wholemeal flour, bread, pasta, biscuits, cakes, noodles, semolina, Weetabix and other breakfast cereals, couscous.

Question 30

What is rice?

Answer 30

Rice: Brown and white rice, rice flour, Rice Krispies, ground rice, rice paper.

Question 31

What is maize?

Answer 31

Maize: Popcorn, sweet corn, cornflakes and other breakfast cereals, tortilla, chips, tacos, corn on the cob, corn oil.

Question 32

What is barley?

Answer 32

Barley: Beer, whisky, pearl barley.

Question 33

What is rye?

Answer 33

Rye: Rye flour, rye bread, rye whisky, crispbread eg. Ryvita
Oats

Question 34

What are oats?

Answer 34

Oats: Porridge, muesli, rolled oats, oatmeal, Ready Brek and other breakfast cereals.

Question 35

What is pasta?

Answer 35

~ Made from durum wheat that is finely ground down into semolina and then mixed with water to form a dough.
~ Different colours are achieved by adding egg, spinach or tomatoes, or by using wholemeal semolina.
~ The dough is kneaded, pressed through a mould, cut and dried.
~ There are hundreds of pasta shapes which allows sauce to cling in
different ways.
~ Thin and long pasta suits oily, more liquid sauces while wider pasta and more complicated shapes are better for thick or chunky sauces.
~ Fresh, dried and tinned pasta are available.

Question 36

What is rice?

Answer 36

~ First discovered in Far East.
~ Been growing for nearly 5,000 years.
~ Most important cereal grain, especially in Asia, the Middle East,
Latin America and the West Indies.
~ It’s is also widely grown in Italy and the USA.

Question 37

What are the types of rice?

Answer 37

• Long Grain Rice: Used in savoury dishes as an accompaniment to stews and curries. Also known as Patna or Carolina rice. Basmati(Indian) jasmine(Thai) are types of long grain rice.
  -Medium Grain: Used in risottos and dishes where the rice grains are moulded together, e.g. Arborio and carnaroli (Italian).
  -Short Grain: Used for rice puddings and other sweet rice dishes.
• Brown Rice: A long-grain rice which contains some of the bran layer. Has a nutty flavour and a chewy texture. Takes longer to cook than white rice.
  -Pre-cooked: Has been cooked fully and then dehydrated. It cooks quickly, e.g. Boil-in-the-bag rice and instant rice. Frozen and microwaveable rice are also available.

Question 38

What are the effects of cooking on cereals?

Answer 38

1. The grains absorb liquid eg. Rice Absorbs Water

2. Starch grains swell and burst eg. Popcorn
3. Starch becomes more digestible
4. Micro organisms are killed

Question 39

What is gluten?

Answer 39

Gluten is a protein found in wheat. When the flour is moistened, the gluten becomes elastic and allows the dough to become very stretchy so that it rises well.

Question 40

What are the types of flour? (6)

Answer 40

Wholemeal, brown, white, self-raising, strong, gluten free.

Question 41

What are the guidelines for home baking?

Answer 41

1. Insure all ingredients are fresh
   2.Weigh and measure ingredients accurately (recipe)
2. Follow the recipe carefully
   4.Time carefully and avoid opening the oven door unnecessarily 5.Cool on a wire tray

Question 42

How do you check if a cake is cooked?

Answer 42

1. Bread and Scones - sounds hollow when tapped underneath
2. Cakes - metal skewer comes out clean in cake, (no mixture)
3. Sponges - shrunk from sides of tin and sprung back when pressed

Question 43

What is a raising agent?

Answer 43

A raising agent is a substance used to make a gas in dough or batter. The four types: Air, Baking Powder, Bread Soda, Yeast.

Question 44

How can Air be brought into a mixture?

Answer 44

1. Sieving the flour
2. Raising your hands above the bowl when running in
3. Whisking ingredients

Question 45

What is Baking Powder?

Answer 45

• Chemical raising agent
• Contains mixture of acid and alkaline
• Becomes active when milk, water or eggs added
• Used in all types of cakes, buns and biscuits

Question 46

What is Bread Soda?

Answer 46

• Chemical raising agent
• Is an alkaline
• Must be mixed with an acid or liquid to make CO2
• Used in scones, soda bread, interbreed and some cakes

Question 47

What is Yeast?

Answer 47

• Biological raising agent that makes CO2 in dough.
• Used in commercially baked and homemade yeast breads, buns and some pastries.
• Use the correct amount of raising agent, too little - heavy and flat, too much - rise quickly and collapse.
• Set the oven to the right temperature as this will affect how
  the raising agent works .

Question 48

What are the guidelines for making pastry?

Answer 48

• Weigh ingredients accurately and use the correct proportions.
  -Keep the ingredients and utensils as cool as possible. Add the water carefully.
• Do not allow pastry to become sticky.
  -Mix with a knife and knead lightly on a floured board.
• Avoid over handling.

Question 49

Name 3 types of patent and their uses.

Answer 49

1. Choux Pastry - Profiteroles, Éclairs
2. Filo Pastry - Spring Rolls, Baklava
3. Puff Pastry - Pies, Tarts, Mille Feuille