Chapter 9&10: Eggs & Breakfast/ Vegetables & Fruits

Question 1

literally means “break-fast” meal eaten after 7 to 8 hours of sleep. It is the combination of two words BREAK and FAST i.e., breaking of a fast after a long break.

Answer 1

BREAKFAST

Question 2

french term of breakfast

Answer 2

is petit dejeuner which means a little lunch.

Question 3

most important meal of the day.

Answer 3

breakfast

Question 4

TYPES OF BREAKFAST

Answer 4

CONTINENTAL BREAKFAST
ENGLISH BREAKFAST
AMERICAN BREAKFAST

Question 5

consist of simply of Hot croissant, brioche or toast, butter and preserves and coffee as the beverage.
o Choice of Fresh fruit Juice
o Choice of assorted breads (toast, croissants, rolls, brioche, muffins, etc)
o Served with preserves (jam, marmalade, honey)
o Beverages (tea, coffee, and chocolate)

Answer 5

CONTINENTAL BREAKFAST

Question 6

more elaborate meal and requires more preparation in the dining room before service than other meals.
o Choice of fresh fruit juice ( orange, pineapple, tomato)

Answer 6

ENGLISH BREAKFAST

Question 7

offers multiple courses and it is similar to an English breakfast, except that American breakfast does not offer any fish dish on the menu.

Answer 7

AMERICAN BREAKFAST

Question 8

are the edible parts of the plant tissue. It includes roots, bulbs, stems, flowers, leaves, seds and fruits.

Answer 8

VEGETABLES

Question 9

CLASSIFICATION OF VEGETABLES

GREEN
Dark leafy greens (spinach) contain a lot of B vitamins folate as well as iron.

Answer 9

CHLOROPHYLL

Question 10

CLASSIFICATION OF VEGETABLES

YELLOW/ORANGE

Carrots, pumpkin, sweet potato, are great source of beta carotene which is converted to Vit. A which helps the eyes.

Answer 10

CAROTENOIDS

Question 11

CLASSIFICATION OF VEGETABLES

RED/PURPLE
Tomatoes contains Lycopene which may reduce the chance of cancer.
Red veggies (beets, radishes, cabbage) also contain a lot of Vit. C and iron.

Answer 11

ANTHOCYANINS

Question 12

CLASSIFICATION OF VEGETABLES

WHITE
Potatoes, mushroom, onions, cauliflower, garlic.
Offer Vit B and C as well as iron and calcium.
Lower blood pressure, cholesterol and reduce risk of heart diseases.

Answer 12

FLAVONES

Question 13

Used as a thickening agent-stirred custards and baked custards, soups, puddings. Help in gel formation.

Answer 13

EGGS

Question 14

Used as leavening agent-cakes, foamy omelette, soufflés, and meringue. Egg white foam used in certain candies also improves the texture by controlling crystallization of sugar.

Answer 14

EGGS

Question 15

[VEGETABLE, VITAMIN]

high water content is crisp, juicy and succulent.
Ex. Flowers, Stems, Fruits, Leaves
Tomatoes, Celery, Cucumbers, Broccoli, Lettuce

High carbohydrate content are starchy.
Ex. Roots, Tubers, Seeds, Bulbs
Potatoes, Lima Beans, Corn, Squash

Answer 15

VITAMIN A

Question 16

[VEGETABLE, VITAMIN]

Most vegetables contain vitamin __ - broccoli, peppers, tomatoes, cabbage

Answer 16

VITAMIN C

Question 17

[VEGETABLE, VITAMIN]

Lima beans and peas

Answer 17

VITAMIN B

Question 18

are ovaries of flowering plants which are used in culinary fare usually as a dessert, sauce or soup. It can be eaten raw or part of a larger dish

Answer 18

FRUITS

Question 19

[CLASSIFICATION OF FRUITS]

these fruits are identified with their thick skin and tiny seeds.

Although some do not go by these characteristics, they are still part of these group as they also grow on vines and shrubs which are also the harvesting areas for berries.

Examples include blackberries, strawberries, currants and raspberries.

Answer 19

BERRIES

Question 20

[CLASSIFICATION OF FRUITS]

These are highly acidic fruits with strong aroma.

They are characterized by their thick skin and soft, segmented flesh inside.

Examples include lemons, oranges, kumquats, tangerines and grapefruits.

Answer 20

CITRUS

Question 21

Lima beans and peas

Answer 21

VITAMIN B

Question 22

[CLASSIFICATION OF FRUITS]

this fruit is the largest, single fruit crop in the world.

They are technically, berries which grow in large clusters, segregating themselves in the berry group.

These are the prime plant used in wine making, but it can also be eaten straight from its stem.

Answer 22

GRAPES

Question 23

[CLASSIFICATION OF FRUITS]

The counterpart of gourds and squashes in the fruit category, these plants have rich flesh which usually are watery or sweet.

Examples include cantaloupe, honey dew and watermelons.

Answer 23

MELONS

Question 24

[CLASSIFICATION OF FRUITS]

These fruits are gathered from trees, which are characterized by their soft skin and thick flesh surrounding a central core.

Examples include apples and pears.

Answer 24

POMES

Question 25

[CLASSIFICATION OF FRUITS]

also known as drupes, are small fruits with velvety skin and rich flesh with a hard pith.

Examples include cherries, apricots, peaches and plums.

Answer 25

STONE FRUITS

Question 26

[CLASSIFICATION OF FRUITS]

as the name implies, these fruits are grown in the hot, tropical regions which are now enjoyed in the entire world.

Examples include mangoes, bananas, dates, papayas and pineapples.

Answer 26

TROPICALS

Question 27

[CLASSIFICATION OF FRUITS]

these are a group of unusual fruits which have different shapes and sizes.

Examples include star fruit, guava, mangosteen, lychees, rambutan, langsat and dragon fruits.

Answer 27

EXOTICS