fruit and vegtables

Question 1

how much of our diet should fruit n veg make up

Answer 1

1/3

Question 2

advantages of eating seasonally

Answer 2

• supports local economy
• reduces the energy needed to grow and transfer foods
• fresher and more nutritious
• cheaper to buy

Question 3

disadvantages of eating seasonally

Answer 3

• less variety
• have to shop in more than one place

Question 4

what does organic foods mean ?

Answer 4

food grown without artificial chemicals, such as fertilisers, herbicides and pesticides

Question 5

what are examples of roots ?

Answer 5

beetroot, carrots, parsnips, turnips

Question 6

what are examples of tubers ?

Answer 6

potatoes, potatoes, Jerusalem

Question 7

what are examples of bulbs ?

Answer 7

onions, leaks garlic

Question 8

what are examples of flower heads ?

Answer 8

Broccoli, kale, cabbage

Question 9

what are examples of stems ?

Answer 9

asparagus, salary

Question 10

what are examples of fungi ?

Answer 10

mushrooms, oyster, ceps

Question 11

what are examples of seeds and pods ?

Answer 11

lentils beans, peas

Question 12

what are examples of leaves ?

Answer 12

cabbage, sprouts, spinach and lettuce

Question 13

what are examples of vegetable fruits ?

Answer 13

tomatoes, cucumbers, squash

Question 14

what are examples of sea vegetables?

Answer 14

kelp, ager

Question 15

what does acidity do to stop enzymatic browning ?

Answer 15

lowers the ph on the surface of the fruit or vegetable.

Question 16

what does heat do to stop enzymatic browning ?

Answer 16

to cook the fruit or vegetables.

Question 17

what does water do to stop enzymatic browning?

Answer 17

slows down browning not stop it but limits the access of oxygen to the cell surface.

Question 18

what does green fruit or veg - chlorophyll do in enzymic browning ?

Answer 18

• chlorophyll reacts with ph
• when cooked may turn grey

Question 19

what does yellow fruit and veg - carotinoids do in enzymic browning ?

Answer 19

• not effected by cooking

Question 20

what does red/blue fruit or veg - anthocyans do in enzymic browning ?

Answer 20

• water soluble (lost in water)

Question 21

what are the 3 different ways or cooking vegetables ?

Answer 21

baking, boiling and braising

Question 22

how do you bake vegetables ?

Answer 22

should be scored or pricked, so the water can go inside escape so it can escape as steam otherwise the skin will split

Question 23

how do you boil vegetables?

Answer 23

all root vegetables can be cooked by boiling. the vegetable must be fully covered with cold water. it can then be brought to the boil and simmer until tender.
green vegetables need to be plunged into the minimum amount possible of boiling salt water. boil for as little time as possible to the preserve as much colour, flavour and texture as possible, this will also minimise the loss of nutrients.

Question 24

how do u braise a vegetable?

Answer 24

braised vegetables are cooked in a stock inside a covered pan in mirepoix