Fruit Flashcards
1
Q
Nutritional value
A
Protein and fats Carbs (fructose) Energy. Fiber in skin Vit C Vit A in red, yellow and orange fruits Caluicm and iron 90% water
2
Q
Classification
A
Citrus, soft, stone, hard, dried and other
3
Q
Two examples of citrus
A
Orange and lemons
4
Q
2 examples of soft berries
A
Strawberries blueberries
5
Q
Two examples of stone
A
Plums and apricots and cherries
6
Q
Examples of hard
A
Pear and apple
7
Q
Examples of dried fruit
A
Raisin, sultanas and prunes
8
Q
Other fruits
A
Banana, pineapple and melon
9
Q
Uses of fruit in the diet
A
Raw- snack Drinks-juices Breakfast-juice/fresh fruit Starter-melon Preserves-jams
10
Q
Preparing fruit
A
Prepare just before cooking to avoid loss of Vit C
Wash well to remove soil and chemicals
Avoid peeling
Remove cores, stones and any bruised parts
Hard fruit: wash, cut into quarters and remove core
11
Q
Effects of cooking
A
Texture changes, fruit softens
Cellulose breaks down
Vit C reduced by 25%
Minerals dissolved into cooking liquid
