FRUIT & VEG Flashcards
1
Q
Explain the STRUCTURE of F&V:
A
- Cells have an outer wall made of CELLULOSE
- Cells contain CYTOPLASM which contains FAT SOLUBLE PIGMENT
- 90% of cell is VACUOLE
- Vacuole contains SAP ( SALTS/ SUGARS/ ACIDS )
2
Q
SOFT FRUITS =
A
- Raspberry
- Blackberry
- Strawberry
3
Q
CITRUS FRUITS =
A
- Lemon
- Lime
- Orange
4
Q
VINE FRUITS=
A
- Grapes
- Melon
5
Q
STONE FRUITS=
A
- Avocado
- Plum
- Apricot
6
Q
FLESHY FRUITS=
A
- Apple
- Pear
- Banana
7
Q
What gives F&V an ORANGE colour?
A
CARETANOIDS
8
Q
What gives F&V a GREEN Colour?
A
CHLOROPHYLL
9
Q
What gives F&V a purple colour?
A
ANTHOCYANINS
10
Q
What F&V contain VIT A?
A
- Carrots
- Apricots
11
Q
What F&V contain VIT C?
A
- Potatoes
- Citrus fruits
12
Q
What F&V contain NSP?
A
- Stem vegetables
- Apples
13
Q
What F&V contain CALCIUM?
A
- Watercress
- Oranges
14
Q
What F&V contain IRON?
A
- Spinach
- Raisins
15
Q
What F&V contain PROTEIN?
A
- Kale
- Dates
16
Q
BULBS =
A
T
17
Q
BULBS=
A
- Garlic
- Onion
- Leek
18
Q
TUBERS=
A
- Sweet potato
- Yam
- Potato
19
Q
FUNGI=
A
- Button
- Oyster
- Portobello
20
Q
STEMS =
A
- Celery
- Asparagus
- Fennel
21
Q
LEGUMES =
A
- Beans
- Lentils
- Peas
22
Q
LEAFY VEG=
A
- Lettuce
- Spinach
- Cabbage
23
Q
FLOWER VEG=
A
- Brocoli
- Cauliflower
24
Q
ROOTS=
A
- Swede
- Parsnip
- Raddish
25
FRUIT VEG=
- Cucumber
- Tomato
- Aubergine
26
FLAVOUR:
- Onion = base
- Lamb & mint
- Pork & apple
- Potatoes can be easily flavoured
27
TEXTURE:
- Varying water & fibre content gives varying textures
| - Different types of cooking do too
28
SETTING:
- Fruit contains PECTIN
| - Combine it with Acid & Sugar = Jam/Glaze
29
PICKLING:
- Alters physical/ nutritional/ flavour characteristics
- Increases range
- Increases shelf-life
30
FREEZING:
- Veg must be first blanches to destroy enzymes
| - This means loss in some water soluble & heat sensitive enzymes
31
DRYING:
- Figs/ raisins/ cranberries often sweetened
32
CANNING:
- Works on all f&v
