Fruits and Vegetables

Question 1

Are GUMS and PECTIC SUBSTANCES; of significance in food cookery are the pectic substances.

Answer 1

SOLUBLE FIBER

Question 2

Mainly CELLULOSE, HEMICELLULOSE and LIGNIN

Answer 2

INSOLUBLE FIBER

Question 3

Due to volatile and soluble constituents

Answer 3

Flavor constituents

Question 4

Druoes, pomes, and citrus fruits

Answer 4

Simple fruits

Question 5

Blackberries, raspberries and strawberries

Answer 5

Aggregate fruits

Question 6

Pineapples and figs

Answer 6

Multiple fruits

Question 7

Good source of lysine but poor in methionine and cysteine, iron, phosphorus, niacin and thiamine but low in calcuim

Answer 7

Legumes

Question 8

Sprouted mungbean or togue is rich in

Answer 8

Vitamin C

Question 9

Nuts are high in?

Answer 9

Fat content

Question 10

Generally defined as thr muscle of animals also covers the organs and glands obtained from the animals.

Answer 10

Meat

Question 11

Meat Composition

Answer 11

Protein - 18-30%
Fats -
Glycogen -
Vitamin - ABDEK
Minerals - Iron, Copper, Cobalt, Phosphorus
Pigments -Myoglobin, Oxymyoglobin, Metmyoglobin
Water - 75%