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Food Preperation And Nutrition > Fruit And Vegetables > Flashcards

Fruit And Vegetables Flashcards

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1
Q

How many portions of fruit and veg should eat a day and what does it look like?

A

We should eat 5 portions. A portion is about a handful (80g)

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2
Q

What is an examples of a soft Berry

A

Blueberry

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3
Q

What is an example of a citrus fruit

A

Orange

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4
Q

What is an example of a tropical fruit

A

Mango

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5
Q

Give an example of a stoned fruit

A

Cherry

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6
Q

Give an example of a dried fruit

A

Raisin

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7
Q

Give an example of a nut

A

Peanut

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8
Q

Give an example of a root vegetable

A

Carrot

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9
Q

Describe a root vegetable

A

Usually a long or round shaped taproot

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10
Q

Give an example of a bulb vegetable

A

Garlic

Onion

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11
Q

Describe a bulb vegetable

A

Grown below surface of the ground. Clustered segments or layers

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12
Q

Give an example of a stem vegetable

A

Asparagus

Celery

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13
Q

Describe a stem vegetable

A

The edible stalks of plants when the stalk is the main part of the vegetable

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14
Q

Give an example of seeds and pods

A

Sweetcorn

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15
Q

Describe seeds and pods

A

Grow in pots which are eaten with the seeds

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16
Q

Give an example of a leafy vegetable

A

Lettuce

Cabbage

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17
Q

Describe leafy vegetables

A

The edible leaves of some plants

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18
Q

Give an example of tubers

A

Potatoes

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19
Q

Describe tubers

A

Vegetables that grow underground

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20
Q

Give an example of flowerhead vegetables

A

Broccoli

Cauliflower

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21
Q

Describe the flowerhead vegetables

A

The edible flowers of some vegetable

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22
Q

Give an example of fungi

A

Mushrooms

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23
Q

Give an example of vegetables fruits

A

Cucumber

Tomato

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24
Q

Describe vegetable Fruits

A

Fleshy and contain seeds

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25
Q

What fraction of our diet should be fruit and vegetables?

A

One third

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26
Q

What option is good to keep optimum nutritional value and prevent waste?

A

Frozen fruit and vegetables

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27
Q

Why is it important to get a variation of fruit and vegetables in our diet

A

Because different fruit and vegetables have a range of vitamins and minerals which are important to keep our body functioning the way it should

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28
Q

What does Polly polyphenol oxidase do to fruit and vegetables

A

Causes brown pigment to develop also known as enzymic browning

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29
Q

Enzymatic browning is common in which fruits?

A

Apricots, apples, bananas and grapes

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30
Q

Enzymic browning is common in which vegetables?

A

Potatoes, lettuce and aubergines

31
Q

What reaction occurs when a fruit or vegetable is cut into and oxygen has access to the inside of the fruit or vegetable?

A

Enzymic browning

32
Q

Give three ways to prevent enzymic browning

A
  1. Placing the fruit or vegetable in the water and salt- salt is a preservative
  2. Covering in acid for example Lemon juice or vinegar-it has an alkaline affect when used with vinegar which delays oxidation
  3. Place in water and vitamin C tablet-crushed vitamin see tablets contain high levels of citric acid which can prevent or delay oxidation of fruit and vegetables and Enzymic browning
33
Q

Give some examples of ways you can process fruit or vegetables

A 
Pre-prepared fresh
Canned, bottled or tinned
Frozen
Dried
Juiced
34
Q

Give reasons for processing fruit or vegetables

A

Convenience
Year round availability
Increased shelf life
Preference

35
Q

Give examples of primary processing

A 
Picking
Cleaning
Sorting
Transporting
Grading
Weighing 
Refrigerating
36
Q

What is the definition of primary processing

A

The conversion of raw materials into food commodities. The physical form changes very little.

37
Q

Give examples of secondary processing

A 
Chopping
Boiling
Baking 
Mixing
Freezing
Canning
Drying
Cooking
38
Q

What is the definition of secondary processing

A

Converting primary processed food into other foods. Turns primary processed food into other food products either on the own or mixed with other ingredient. The physical form can change quite significantly.

39
Q

What does preservation mean

A

A process of treating or handling food that slows down the spoilage or loss of quality of food, and extends the time or shelflife when it can be eaten safely

40
Q

Describe spoilage

A

Food going ‘off’; they include the food going brown or black, wrinkly, mushy ect. It is an increase in bacteria or fungi

41
Q

You four signs that a food might be going bad

A

Wrinkly
Slimy
Smelly
Difference in taste

42
Q

Why and when my preservation be useful

A

Increases the shelf life (keeps longer before you use it)

Use where a glut food, so none goes to waste eg. Around harvest time eg. Apples, pears, onions, beans, berries, herbs

43
Q

In green fruit and vegetables what is present that makes it that colour

A

Chlorophyll

44
Q

What affect does cooking have on green fruit and vegetables

A

Colour and some nutritional value is lost

45
Q

If chlorophyll is present in a fruit or vegetable what colour will it be

A

Green

46
Q

If a green fruit or vegetable is acidic what kind of green will it be

A

Dull, olive green

47
Q

If a green fruit or vegetable is alkaline what type of green will it be

A

Bright green

48
Q

In yellow and orange fruit and vegetables what is present to make them that colour

A

Carotenoids

49
Q

What affect does cooking have on yellow and orange fruit and vegetables

A

no affect

50
Q

If carotenoids are present in a fruit or vegetable what colour will it be

A

Yellow or orange

51
Q

What water soluble pigments my fruit and vegetables red or blue

A

Anthocyanins

52
Q

How do you anthocyanins react to a neutral pH

A

It will make the fruit or vegetable purple

53
Q

How do anthocyanins react to an acidic pH

A

It will turn the fruit or vegetable red

54
Q

How do anthocyanins react to alkaline pH

A

The fruit or vegetable will turn blue

55
Q

What affect does cooking have on red or blue fruit and vegetables

A

They’re very soluble in water so colour is lost easily

56
Q

What is produced during photosynthesis

A

Glucose and oxygen

57
Q

What is needed for photosynthesis to take place

A

Carbon dioxide, water and light energy

58
Q

What is the first stage of photosynthesis

A

Plant uses water CO2 and energy from the light

59
Q

What is the second stage of photosynthesis

A

Starch (glucose) production. This is converted to starch

60
Q

What is the third stage of photosynthesis

A

Fruit ripens. Glucose (starch) is converted into sugars-sucrose

61
Q

What is the fourth stage of photosynthesis

A

Fruit ripens further. Sucrose is converted to fructose.

62
Q

What fruit or vegetables can you bake

A

Potatoes

Apples

63
Q

What safety precautions do we need to take when baking fruit and vegetables

A

Poke a hole in the skin so the fruit or vegetable doesn’t explode

64
Q

Fruit or vegetables can we boil

A

We can boil most popular ones are potatoes, carrots, broccoli and sweetcorn

65
Q

What do we need to be careful when boiling green vegetables

A

Boil green vegetables as little as possible to prevent colour, are you there and nutritional value loss

66
Q

How can we prevent green to balls from losing nutritional value when boiling

A

Add the fruit or vegetable into boiling water instead of cold water

Plunge in cold water after boiling

67
Q

What vegetables can be braised

A

Many root vegetables such as carrots and parsnips

68
Q

What vegetables can we fry

A

Any vegetable (in butter or oil) but popular vegetables to fry are peppers, beansprouts and onions

69
Q

Why do we grill fruit and vegetables

A

To char them which adds flavour and changes the appearance

70
Q

What do we need to do prior to roasting fruit or vegetables

A

We need to par boil them

71
Q

What fruit and vegetables can be roasted

A

Most vegetables can be roasted but potatoes, carrots and parsnips are popular

72
Q

What is the healthiest way to cook fruit and vegetables

A

Steaming

73
Q

Fruits can be…

A 
Dried
Canned
Frozen
Made into juice or jam
Glace
Crystallised
Candied
74
Q

What type of fruit is high in vitamin C?

A

Citrus fruit

eg. Lemon, Orange, Lime, Grapefruit.

Food Preperation And Nutrition (12 decks)

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