Fruits

Question 1

Citrus fruits

Answer 1

oranges
lemons
grapefruit
limes
satsumas 
tangerines

Question 2

hard fruits

Answer 2

apples

pears

Question 3

berries/soft fruits

Answer 3

raspberries
blackberries
strawberries
gooseberries
blackcurrants
redcurrants
olives

Question 4

stone fruits

Answer 4

plums
apricots
peaches
nectarines
cherries
avocados

Question 5

dried fruits

Answer 5

raisins
sultanas
currants
prunes
dates

Question 6

other fruits

Answer 6

grapes
pineapples
bananas
melons
kiwis
star fruits

Question 7

seasonal fruit and vegetables

Answer 7

At various times during the year, certain fruit and vegetables are at their best, i.e. they are in season.
Fruits that are in season are the best quality and are plentiful and cheap.

Question 8

Uses of fruit in the diet

Answer 8

Fresh: as snack

Drinks: juices, smoothies

Packed lunches: drinks, yoghurts, fresh, dried

Salads and dressings: lemon, orange

Cold desserts: fresh fruit flans, fruit salads

Preserves: churneys, jams, etc

Breakfast: fresh, cooked

Starters: crudités

Sauces: raspberry, apricot, apple

Hot desserts: crumbles, tarts, stewed, baked, poached fruits

Bakings: scones, muffins

Question 9

Protein

Answer 9

Very few contain it

Question 10

Fat

Answer 10

None except for olives, avocados

Question 11

Carbohydrate

Answer 11

Sugar for energy.

Fibre found, particularly in skin. Prevent constipation

Question 12

Minerals

Answer 12

Some fruit. esp. dried.
Contains calcium for healthy bones.
Iron for healthy blood.

Question 13

Vitamins

Answer 13

C for healthy skin. In fresh fruit, particularly in oranges + blackcurrants.
Orange, red, yellow, green fruits = good sources of Vit A. For healthy eyes

Question 14

Water

Answer 14

Contains up to 95% water.

Question 15

Preparing fruit

Answer 15

Wash in cold water to remove chemicals. Try avoid peeling to retain fibre content. Prepare as close as possible to cooking or serving to avoid loss of nutrients.

Question 16

Preparing citrus fruits

Answer 16

Wash + scrub to remove chemicals, wax if rind is to be grated.
Peel thickly to remove pith.
Separate segments or slice.

Question 17

Preparing berry fruits

Answer 17

Remove damaged fruit, top and tail if necessary.

Wash gently if necessary.

Question 18

Preparing stone fruits

Answer 18

Peel if necessary.

Remove stones.

Question 19

Preparing hard fruits

Answer 19

Peel if necessary.
Remove core.
Cut to suit chosen dish.
Toss in lemon juice to avoid browning.

Question 20

Effects of processing/cooking on fruit

Answer 20

Becomes soft
Vitamin C reduced (up to 25%)
Micro-organisms destroyed
Fibre becomes soft, makes fruit more digestible
Vitamin C+ minerals dissolve into cooking/canning liquid

Question 21

Composition of fresh fruit

Answer 21

Protein - Trace

Fat - 0%

Carbohydrate - 5-20%

Minerals - Calcium, iron

Vitamins - A, C

Water - 80-90%

Question 22

Composition of tinned fruit

Answer 22

Protein - Trace

Fat - 0%

Carbohydrate - 20-30%

Minerals - Calcium, iron reduced

Vitamins - A, C

Water - 70-80%

Question 23

Composition of dried fruit

Answer 23

Protein - Trace

Fat - 0%

Carbohydrate - 50-60%

Minerals - Calcium, Iron increased

Vitamins - A

Water - 15-25%

Question 24

Classifications of fruits

Answer 24

Citrus fruits
Hard fruits 
Berries/Soft fruit
Stone fruits
Dried fruits
Other