Fruit And Veg Flashcards
What are guidelines for buying
Strict food hygiene and safety policy Fresh, bright, coloured, firm Undamaged Medium sized Small amounts Loose or net packaging In season
Why buy loose or net packaging
Allows air circulation
Reduces rate of spoilage
What do fruit and veg loose over time
Vitamins levels
What happens to the cell walls when they are cut
Release oxidase and discolour
Guidelines for cooking fruit and veg
Eat raw when possible Cook quickly and in least amount water Cover with tightly fitted lid Don't use brass or copper Al dente
How does a tightly fit lid help
Avoids water loss
Keeps our oxygen speeds up cooking time
What doe copper and brass destroy
Vit c
What are the effects of cooking
Dry heat causes starch grass to swell burst and become soft and moist heat cusses them to absorb liquid resulting in softening
Cellulose softens causing them to be more digestible
Vit c lose - heat stable
Microorganisms and enzymes destroyed
What changes when freezing
Texture due to blanching
Microorganism inactivated and enzymes destroyed
Loss B AND C
What is changed to pectin during ripening
Insoluble pro pectin
What gas is produced by some fruits when they ripen
Ethylene
Why do damages fruits decay faster
As juices are released through blemish and provide a medium for mound and yeast
What are fruit classed by
Size shape and colour
What are the classes of fruit
Class extra
Class I
Class II
What is organic
Grown without fertilisers, pesticides or preservatives
