Home-Ec Chapter 7 - Vegetables,Salads and Fruits

Question 1

Vegetables,salads and fruit are….

Answer 1

Vegtables,salads and fruit are high in fibre and low in fat.Eat atleast 5-7 servings per day

Question 2

CLASSIFICATION OF VEGETABLES

Answer 2

Root:Carrot,onions,potato,beetroot
Green:Lettuce,cabbage,kale,spinach,broccoli
Fruit:Cucumber,pepper,tomato,aubergine,pumkin,marrow
Pulses/legume:Beans,peas,lentils

Question 3

Nutritive value

Answer 3

Nutritive value:is the nutrient contentin a food and the benefits these nutrients have for the body

Question 4

Dietic Value

Answer 4

Dietic Value:is the value a food has in particular diets

Question 5

NUTRITIVE VALUE OF VEGETABLES

Answer 5

source of protein,pulses have LBV protein,low in fat and source of unsaturated fat,large amounts of starch,dietry fibre,small amounts of sugar,calcium iron vitamin c folic acid,high water content

Question 6

DIETIC VALUE OF VEGETABLES

Answer 6

Pulse vegetables are useful for vegetarian diets,low-calorie and low-cholsetrol,high fibre diets,leafy green for vegans due to iron and calcium,inexpensive

Question 7

CULINARY USES OF VEGETABLES

Answer 7

garnishes and dec e.g tomato roses,starters e.g caesar salad,main courses e.g vegetable curry,Desserts e.g carrot cake,Snacks e.g carrot sticks,preserves e.g pickles

Question 8

SALAD INGREDIENTS

Answer 8

Raw:Lettuce,cucumber,carrot
Cooked:potato,peas
Fruit:olives,Raisins,banana,apple

Question 9

DIETIC VALUE OF SALAD

Answer 9

useful in vegetarian and vegan diets
low calorie and low cholestrol
high fibre

Question 10

CLASSIFICATION OF FRUIT

Answer 10

Berry:strawberry,rasberry,blueberry
Citrus:lemon,orange,lime
Hard:apple,pear
Stone:avacado,apricot,peach,plum,cherry
Dried:apricot,prune,dates,raisin,currant
Other:banana,pineapple,melon

Question 11

NUTRITIVE VALUE OF FRUIT

Answer 11

Unsaturated fat,sugar and fibre,carotene,vitamin b and c,antioxidants,calcium,iron,potassium in bananas,high water content

Question 12

CULINARY USES OF FRUIT

Answer 12

Juices and smoothies,Garnishes and dec e.g berries on cakes,starters e.g melon balls,main courses e.g pineapple in sweet and sour chicken,desserts e.g apple crumble,snacks,sauces e.g orange sauce with duck,cheeseboards,preserves e.g jam

Question 13

BUYING STORING PREPARING AND COOKING

Answer 13

Buying:in season,loose,bruising,rot,mould
Storing:remove wrapping,store in bottom drawer of food
Preparing:cold water,remove damaged parts,avoid peeling,dont steep,cook immeadiately
Cooking:eat raw,little liquid,serve al dente,avoid boiling

Question 14

METHODS OF COOKING

Answer 14

Boiling e.g boiled potatoes
Roasting e.g roast peppers
steaming e.g steamed broccoli
poaching e.g pears
stir-fry e.g beansprout
grilling e.g tomatoes
vegetables except potatoes should be served al dente

Question 15

EFFECTS OF COOKING ON VEGTABLES AND FRUIT

Answer 15

starch grains swell,soften and absorb liquid,cellulose softens in texture,minerals dissolved in cooking water,vitamin C is destroyed,microorganisms are destroyed

Question 16

EU GRADING REGULATIONS

Answer 16

Quality:on sale must be in good condition and blemish free,clean and graded for quality
Labels:[a]quality or class[b]country of origin[c]variety
extra class best quality,class 1 good quality,class 2 marketable but with small defects