Fruit And Veg

Question 1

Classification of fruit: Citrus

Answer 1

Sour tasting fruits such as oranges and lemons.

Question 2

Classification of fruit: Hard

Answer 2

Fruits that have a core and crunch, like apples and pears.

Question 3

Classification of fruit: Berry

Answer 3

Soft fruits such as strawberries and blueberries.

Question 4

Classification of fruit: Dried

Answer 4

Fruits like apricots and raisins (dried grapes).

Question 5

Classification of fruit: Tropical

Answer 5

Fruits such as pineapple and mango.

Question 6

Classification of fruit: Stone

Answer 6

Fruits like plums and cherries.

Question 7

Nutritive value of fruit: Protein

Answer 7

Low Biological Value (LBV) protein from grapes and raisins.

Question 8

Nutritive value of fruit: Fat

Answer 8

Unsaturated fat found in avocados.

Question 9

Nutritive value of fruit: Carbs

Answer 9

Fructose is the sugar present in fruits.

Question 10

Nutritive value of fruit: Vitamin C

Answer 10

Prevents scurvy and produces collagen.

Question 11

Nutritive value of fruit: Vitamin A

Answer 11

Makes rhodopsin and prevents night blindness.

Question 12

Dietetic value of fruit

Answer 12

Fruit skins contain fiber which helps reduce constipation and hemorrhoids.

Question 13

Dietetic value of fruit: Culinary versatility

Answer 13

Fruits can be used in sweet dishes like apple crumble and savory dishes like orange and carrot soup.

Question 14

Dietetic value of fruit: Diabetics

Answer 14

Should limit intake of high sugar fruits like grapes and strawberries.

Question 15

Culinary uses of fruit: Sauces

Answer 15

Cranberry sauce with turkey.

Question 16

Culinary uses of fruit: Desserts

Answer 16

Apple tart.

Question 17

Culinary uses of fruit: Snacks

Answer 17

Apple slices.

Question 18

Culinary uses of fruit: Garnish

Answer 18

Strawberry on brownie.

Question 19

Culinary uses of fruit: Drinks

Answer 19

Strawberry smoothie.

Question 20

What happens during the ripening of fruit?

Answer 20

Enzymes convert starch to fructose, making fruit sweet and juicy.

Question 21

What happens during the ripening of fruit? (continued)

Answer 21

Insoluble pectose changes to soluble pectin, and some fruits produce ethylene gas.

Question 22

What happens during decay of fruit?

Answer 22

Fruit loses water, shrinks, and develops bruises and soft spots.

Question 23

Classification of vegetables: Green Leafy

Answer 23

Includes cabbage, spinach, and broccoli.

Question 24

Classification of vegetables: Pulse

Answer 24

Includes beans, peas, and lentils.

Question 25

Classification of vegetables: Roots & tubers

Answer 25

Includes carrots, radish, turnip, and potatoes.

Question 26

Classification of vegetables: Stems

Answer 26

Includes celery and asparagus.

Question 27

Classification of vegetables: Fruits

Answer 27

Includes tomatoes and peppers.

Question 28

Nutritive value of vegetables: Protein

Answer 28

Low Biological Value (LBV) protein from grapes and raisins.

Question 29

Nutritive value of vegetables: Fat

Answer 29

0% fat; can be served with steak.

Question 30

Nutritive value of vegetables: Carbs

Answer 30

Small amount of sugar in carrots.

Question 31

Nutritive value of vegetables: Vitamin A

Answer 31

Makes rhodopsin and prevents night blindness.

Question 32

Nutritive value of vegetables: Vitamin C

Answer 32

Makes collagen and prevents scurvy.

Question 33

Dietetic value of vegetables

Answer 33

Skins contain fiber which prevents constipation and piles.

Question 34

Dietetic value of vegetables: Versatility

Answer 34

Can be prepared in many ways, such as chopped, sliced, or roasted.

Question 35

Dietetic value of vegetables: Pulses

Answer 35

Good alternative to meat for vegetarians, providing protein.

Question 36

Dietetic value of vegetables: Vitamin C

Answer 36

Antioxidant that reduces cancer risk.

Question 37

Culinary uses of vegetables: Snack

Answer 37

Carrot sticks with hummus.

Question 38

Culinary uses of vegetables: Beverages

Answer 38

Beetroot juice.

Question 39

Culinary uses of vegetables: Starter

Answer 39

Potato and leek soup.

Question 40

Culinary uses of vegetables: Desserts

Answer 40

Carrot cake.

Question 41

Culinary uses of vegetables: Garnish

Answer 41

Crispy onions on salad.

Question 42

How to retain the most nutrient content in fruit & veg?

Answer 42

Prepare just before cooking to avoid light and oxygen damage.

Question 43

How to retain the most nutrient content in fruit & veg? (continued)

Answer 43

Avoid soaking in water and never add bread soda.

Question 44

How to retain the most nutrient content in fruit & veg? (continued)

Answer 44

Cook vegetables to al dente to preserve vitamin C.

Question 45

Preservation of Fruit & Vegetables

Answer 45

Methods include freezing, irradiation, canning, and dehydration.

Question 46

Freezing: Method

Answer 46

Blanch vegetables in boiling water, then cool in cold water.

Question 47

Freezing: Underlying principle

Answer 47

Water turns to ice, preventing microorganism growth.

Question 48

Freezing: Effects

Answer 48

No change in color or flavor, but texture may become mushy.

Question 49

Irradiation: Method

Answer 49

Fruit and vegetables are exposed to gamma radiation.

Question 50

Irradiation: Underlying principles

Answer 50

Destroys disease-causing bacteria and prevents sprouting.

Question 51

Irradiation: Effects

Answer 51

No change in color, flavor, or texture, but some loss of vitamins.

Question 52

Advantages of irradiation

Answer 52

Destroys bacteria and prevents food waste.

Question 53

Disadvantages of irradiation

Answer 53

Destroys vitamin C and B, can be expensive.

Question 54

Irradiation legislation

Answer 54

Irradiated foods must be labeled and may carry the Radura symbol.

Question 55

Canning: Method

Answer 55

Fruits and vegetables are placed in sterile cans and sealed.

Question 56

Canning: Underlying principle

Answer 56

Sealed to prevent oxygen entry and heated to denature enzymes.

Question 57

Canning: Effects

Answer 57

Loss of color and vitamin C due to high temperatures.

Question 58

Suitable foods for canning

Answer 58

Tomatoes, peaches, beans, and pineapple.

Question 59

Dehydration: Method

Answer 59

Fruits and vegetables are heated to remove moisture.

Question 60

Dehydration: Underlying principle

Answer 60

Removes moisture to prevent microorganism growth.

Question 61

Dehydration: Effects

Answer 61

Color change and loss of vitamin C.

Question 62

Suitable foods for dehydration

Answer 62

Raisins, dates, herbs, and beans.