Fruit And Veg Flashcards
Classification of fruit: Citrus
Sour tasting fruits such as oranges and lemons.
Classification of fruit: Hard
Fruits that have a core and crunch, like apples and pears.
Classification of fruit: Berry
Soft fruits such as strawberries and blueberries.
Classification of fruit: Dried
Fruits like apricots and raisins (dried grapes).
Classification of fruit: Tropical
Fruits such as pineapple and mango.
Classification of fruit: Stone
Fruits like plums and cherries.
Nutritive value of fruit: Protein
Low Biological Value (LBV) protein from grapes and raisins.
Nutritive value of fruit: Fat
Unsaturated fat found in avocados.
Nutritive value of fruit: Carbs
Fructose is the sugar present in fruits.
Nutritive value of fruit: Vitamin C
Prevents scurvy and produces collagen.
Nutritive value of fruit: Vitamin A
Makes rhodopsin and prevents night blindness.
Dietetic value of fruit
Fruit skins contain fiber which helps reduce constipation and hemorrhoids.
Dietetic value of fruit: Culinary versatility
Fruits can be used in sweet dishes like apple crumble and savory dishes like orange and carrot soup.
Dietetic value of fruit: Diabetics
Should limit intake of high sugar fruits like grapes and strawberries.
Culinary uses of fruit: Sauces
Cranberry sauce with turkey.
Culinary uses of fruit: Desserts
Apple tart.
Culinary uses of fruit: Snacks
Apple slices.
Culinary uses of fruit: Garnish
Strawberry on brownie.
Culinary uses of fruit: Drinks
Strawberry smoothie.
What happens during the ripening of fruit?
Enzymes convert starch to fructose, making fruit sweet and juicy.
What happens during the ripening of fruit? (continued)
Insoluble pectose changes to soluble pectin, and some fruits produce ethylene gas.
What happens during decay of fruit?
Fruit loses water, shrinks, and develops bruises and soft spots.
Classification of vegetables: Green Leafy
Includes cabbage, spinach, and broccoli.
Classification of vegetables: Pulse
Includes beans, peas, and lentils.
Classification of vegetables: Roots & tubers
Includes carrots, radish, turnip, and potatoes.
Classification of vegetables: Stems
Includes celery and asparagus.
Classification of vegetables: Fruits
Includes tomatoes and peppers.
Nutritive value of vegetables: Protein
Low Biological Value (LBV) protein from grapes and raisins.
Nutritive value of vegetables: Fat
0% fat; can be served with steak.
Nutritive value of vegetables: Carbs
Small amount of sugar in carrots.
Nutritive value of vegetables: Vitamin A
Makes rhodopsin and prevents night blindness.
Nutritive value of vegetables: Vitamin C
Makes collagen and prevents scurvy.
Dietetic value of vegetables
Skins contain fiber which prevents constipation and piles.
Dietetic value of vegetables: Versatility
Can be prepared in many ways, such as chopped, sliced, or roasted.
Dietetic value of vegetables: Pulses
Good alternative to meat for vegetarians, providing protein.
Dietetic value of vegetables: Vitamin C
Antioxidant that reduces cancer risk.
Culinary uses of vegetables: Snack
Carrot sticks with hummus.
Culinary uses of vegetables: Beverages
Beetroot juice.
Culinary uses of vegetables: Starter
Potato and leek soup.
Culinary uses of vegetables: Desserts
Carrot cake.
Culinary uses of vegetables: Garnish
Crispy onions on salad.
How to retain the most nutrient content in fruit & veg?
Prepare just before cooking to avoid light and oxygen damage.
How to retain the most nutrient content in fruit & veg? (continued)
Avoid soaking in water and never add bread soda.
How to retain the most nutrient content in fruit & veg? (continued)
Cook vegetables to al dente to preserve vitamin C.
Preservation of Fruit & Vegetables
Methods include freezing, irradiation, canning, and dehydration.
Freezing: Method
Blanch vegetables in boiling water, then cool in cold water.
Freezing: Underlying principle
Water turns to ice, preventing microorganism growth.
Freezing: Effects
No change in color or flavor, but texture may become mushy.
Irradiation: Method
Fruit and vegetables are exposed to gamma radiation.
Irradiation: Underlying principles
Destroys disease-causing bacteria and prevents sprouting.
Irradiation: Effects
No change in color, flavor, or texture, but some loss of vitamins.
Advantages of irradiation
Destroys bacteria and prevents food waste.
Disadvantages of irradiation
Destroys vitamin C and B, can be expensive.
Irradiation legislation
Irradiated foods must be labeled and may carry the Radura symbol.
Canning: Method
Fruits and vegetables are placed in sterile cans and sealed.
Canning: Underlying principle
Sealed to prevent oxygen entry and heated to denature enzymes.
Canning: Effects
Loss of color and vitamin C due to high temperatures.
Suitable foods for canning
Tomatoes, peaches, beans, and pineapple.
Dehydration: Method
Fruits and vegetables are heated to remove moisture.
Dehydration: Underlying principle
Removes moisture to prevent microorganism growth.
Dehydration: Effects
Color change and loss of vitamin C.
Suitable foods for dehydration
Raisins, dates, herbs, and beans.
