Fruits and Vegetables

Question 1

Why is steaming recommended for cooking vegetables?

Answer 1

It retains the nutrients

Question 2

Cooking methods for vegetables

Answer 2

Stir-frying::broccoli, onion, peppers

Roasting::root veg., peppers

Question 3

What does this symbol mean *

Answer 3

Suitable for home freezing

Question 4

Nutritional value of vegetables

Answer 4

PROTEIN(LBV):: pulse veg. , useful for growth
FAT:: none, pulses contain a small amount
CARBOHYDRATE :: SUGAR in beetroot, carrots, parsnips. STARCH in pulses and roots. For energy
VITAMINS::C-healthy skin. A-healthy eyes. B- realease of energy from food
MINERALS::calcium in green leafy veg. Iron in roots

Question 5

Classification of veg.

Answer 5

Greens:: broccoli and spinach
Roots:: carrots and parsnips
Pulses::beans and lentils
Fruits::cucumber and tomato

Question 6

When preparing veg….

Answer 6

Prepare just before cooking
Eat raw and unpeeled if possible
Peel thinly to retain fibre content

Question 7

When cooking veg….

Answer 7

Cook for the shortest amount of time possible
Cover with lid to prevent water loss
Do not reheat, vitamins are destroyed

Question 8

Organic veg

Answer 8

Grown without the use of artificial fertilisers or chemicals

Question 9

Nutritive value of fruit

Answer 9

Carbohydrate:: sugar and fibre
Vitamin C:: healthy skin
Vitamin A:: healthy eyes
Calcium
Iron
Water

Question 10

Advantages of preserving fruit

Answer 10

It lasts longer

Prevents waste

Question 11

Methods of preserving fruit

Answer 11

Freezing:: strawberries
Canning:: pineapple