Exam Q's And Answers Flashcards
How many portions a day should we eat a day and what is considered a portion?
5 portions (80 grams)
Why are fruit and vegetables important in our diet?
Vitamins and minerals Add texture, colour and flavour Source of dietary fibre Citrus fruit is a source of VC VC helps immune system Low in fat and calories (except avocado)
Describe ways teenagers could be encouraged to eat mor fruit and veg
Include in desserts Add dried fruit to cookies Make soups and stews Hide in sauces Sub soft drinks for fruit or veg juices Include in lunchbox's
Name a citrus fruit
Orange, lemon ect.
Name a tropical fruit
Pineapple
Name a stem fruit or vegetable
Celery
Name a flower vegetable
Broccoli or cauliflower
Name a sea vegetable
Seaweed
Name a fruit vegetable
Cucumber
Why is it important that chefs ensure that when preparing vegetables, they are of even size?
So they cook evenly
To improve the quality of presentation of the dish
For portion control e.g. 5 cubes of carrot on a salad
Give a source of vitamin A
Any bright yellow fruit and veg or correct identification of any of those or green veg. A good example would be spinach or kale.
What’s the function(s) of vitamin A?
Cell development
Purple vision
Helps keep keep throat, digestive system and lungs moist
Keeps skin healthy
Give a source of vitamin C
Citrus fruits (oranges, lemons ect.), strawberries, blackcurrants. Green leafy veg (spinach)
What’s the function(s) of vitamin C?
Helps absorption of iron
Helps production of collagen
Improves immune system.
Give a source of iron
Dark green leafy veg, raisins, lentils, soya beans plums, seeds.
What’s the function(s) of iron?
Creates red blood cells, strong bones and helps blood to clot.
Some Vegetables can lose their nutritional value when cooked in water. Identify two nutrients that are lost by boiling vegetables.
Vitamin B and Vitamin C
Some green vegetables will lose their colour when cooked. Why does this happen?
The chlorophyll leaks out of the vegetable as the cells are softened.
Why are purple/red vegetables this colour?
anthocyanins
Some fruit and vegetables will go brown when cut. What is this process called?
Enzymic Browning
Why does this process happen?
Polyphenol oxidase (an enzyme in fruit and veg) reacts with oxygen in the air, when a fruit/vegetable is cut, and releases brown pigment.
Identify two ways that we can preserve the colour or nutritional content of green vegetables
Cooking veg as little as possible
Placing them in boiling water immediately rather than bringing up to temperature in cold water
Once cooked, plunge the veg in cold water
Fruits can vary in sweetness. How does a fruit become sweet?
Stage one: photosynthesis- plant uses water, CO2 and energy from light.
Stage two: energy is converted- into starch (glucose)
Stage three: fruit ripens- glucose is converted to sucrose
Stage four: fruit ripens further- sucrose is converted into fructose.
What’s an advantage of braising?
Retains colour
Increases flavour
What vegetables can be braised?
Root vegetables (carrots, parsnips ect.)
Celery
Onions
Leeks
What’s an advantage of stir frying?
Low fat
Quick
Increases flavour (caramelisation)
retains colour, crunch and most nutrients
What vegetables can be stir fried?
Peppers
Sweetcorn
Beansprouts
ect.
What’s an advantage of steaming?
Low fat
Retains colour and nutritional value
Healthiest way to cook veg
What vegetables can be steamed?
Broccoli
Carrots
Cauliflower
ect.
What does the term ‘seasonality’ mean?
The foods that are grown at different times of the year in the UK.
Identify two reasons why ‘seasonality’ should influence chef’s choice when using fruits and vegetables.
Cost
Fruit/veg will be at its freshest/ripest
Availability
To reduce food miles
What does the term processing mean?
Deliberately changing the food in some way through some manufacturing process.
Identify two ways fruit and vegetables can be processed
Primary and secondary processing
Identify the range of healthy snacks available and discuss how they contribute to dietary needs.
Snack bags of fruit, veg, nuts and dried fruit are more readily available.
Healthy alternatives prevent snacking.
Slow release, complex, starchy carbohydrates.
Fuller for longer.
High protein
Lower in calories, fat, sugar and salt.
Easy to eat, no cutlery required.
Help towards eat well plate and 5 a day.
Dietary fibre
Low GI
How can you adapt the preparation of food to make it more environmentally friendly?
Don’t over-order food. Recycle all card, paper, plastic etc. packaging. Reuse large containers to store food. Never put hot food into fridges Grow your own produce
How can you adapt the cooking of food to make it more environmentally friendly?
Put lids on pans when cooking
Avoid wasting water
Don’t cook more than needed
Invest in energy saving equipment
How can you adapt the serving of food to make it more environmentally friendly?
Cut down on disposables such as paper plates
Ensure you have accurate portion control to avoid waste
Don’t over garnish
