November 2016: Vegetables

Question 1

what are the 4 c’s??

Answer 1

1. Cooking
2. Cleaning
3. Chilling
4. Cross Contamination

Question 2

What does ‘balanced’ mean?

Answer 2

A variety of foods from all food groups each day

Question 3

What does the word ‘healthy’ mean?

Answer 3

In line with the Government's healthy eating guidlines:
•Less Salt
•Less Sugar
•More Fibre
•Less Fat
•More Fruit and Vedgetables

Question 4

What does ‘Processed’ mean?

Answer 4

Deliberately changing the food in some way through some manufacturing process

Question 5

What does ‘Spoilage of food’ mean?

Answer 5

The process of food ‘going bad’, ‘deteriorating’, ‘going off’ or the disagreeable change in the foods normal state

Question 6

What should you include on your time plan?

Answer 6

The date your doing the practical
The time each step is going to take
Equipment you are going to use
the food group each ingredient is going to fall into

Question 7

How many portions of fruit and vegetables should we eat and what does it look like?

Answer 7

We should eat 5 portions a day and each of the portions should be a handful (80g)

Question 8

What does the eatwell guide tell us?

Answer 8

1. We should not eat Sugar

2. A third of our diet should be fruit and vegetables

Question 9

What is it called when a fruit or Vegetable discolour?

Answer 9

Enzymic Browning

Question 10

What is enzymic Browning?

Answer 10

It’s a chemical process which occurs in fruit and vegetables. It causes the flesh to discolour, commonly to a brown colour.

Question 11

What enzyme causes Enzymic browning?

Answer 11

Polyphenol Oxidose

Question 12

Which 3 ways prevents Enzymic browning?

Answer 12

1. Placing in water and Salt
2. Covering in acid e.g lemon juice or vinegar
3. Water and Vitamin C tablet

Question 13

What is 5 examples of processing?

Answer 13

1. Pre-prepared fresh
2. Canned/Bottled
3. Frozen
4. Dried
5. Juiced

Question 14

What are 3 advantages of processing foods?

Answer 14

1. Convenience
2. Year round availability
3. Increase the shelf life

Question 15

What is Primary Processing?

Answer 15

The conversion of raw materials into food commodities

Question 16

What is Secondary Processing?

Answer 16

Converting primary processed foods into other foods

Question 17

What is Preservation?

Answer 17

A process or handling food that slows down the spoilage or loss of quality of food, and extends the time or shelf life when it can be eaten safely.

Question 18

What are 4 signs that food has gone bad?

Answer 18

1. discoloured
2. wrinkly
3. shriveled
4. bad smell

Question 19

What is microbial action?

Answer 19

All food can be attacked by bacteria and fungi that cause food to rot or become mouldy. If permitted to multiply, these microbes can cause spoilage. e.g. Bread

Question 20

What is Oxidation?

Answer 20

Food that is attacked by oxygen in the air, which makes it rancid or resulting in an unpleasant taste.

Question 21

What gives Fruit and vegetables it’s green colour?

Answer 21

Presence of chlorophyll

Question 22

What 2 pH does chlorophyll respond to?

Answer 22

1. Acid

2. Alkaline

Question 23

What cause fruit and vegetables to have a yellow/orange colour?

Answer 23

Carotenoids

Question 24

What give fruit and vegetables it’s red/Blue colour?

Answer 24

Water soluble pigments called anthocyanins

Question 25

What is the equation for photosynthesis?

Answer 25

Carbon Dioxide + water + light energy = glucose + oxygen

Question 26

What does cooking increase?

Answer 26

Flavour

Question 27

What part of a plant is softened when heating?

Answer 27

Cell walls

Question 28

What vitamin is water soluble?

Answer 28

Vitamin C

Question 29

What part of yellow vegetables is released during cooking?

Answer 29

Beto Carotene

Question 30

What vegetables is a source of Vitamin A?

Answer 30

1. Kale
2. Sweet Potatoes
3. Bell Peppers
4. Lettuce
5. Carrots

Question 31

What fruits and vegetables is a source of Vitamin C?

Answer 31

1. Broccoli
2. Citrus fruits (Lemon)
3. Berries
4. Tomatoes
5. Peas

Question 32

What fruits and vegetables is a source of Iron?

Answer 32

1. Cucumber
2. Asparagus
3. Onions
4. Apples
5. Bananas

Question 33

What is the function of Vitamin A?

Answer 33

Helps Cell development

Question 34

What is the function of vitamin C?

Answer 34

Helps absorption of Iron

Question 35

What is the function of Iron?

Answer 35

Creates red blood cells

Question 36

What is a fruit vegetable?

Answer 36

Tomatoes

Question 37

How could you encourage teenagers to eat more fruit and vegetables?

Answer 37

add dried fruit to pancakes
substitute soft drinks for fruit and vegetable juices
soups
stews
hiding vegetables in meals
blending to make a puree

Question 38

What two nutrients that are lost during cooking?

Answer 38

Vitamin B

Vitamin C

Question 39

How does a fruit become sweet?

Answer 39

photosynthesis- Plants uses water, CO2 and energy from sunlight
Energy is converted into starch
Fruit ripens and glucose is converted into sucrose
the fruit ripens further and and the sucrose is then turned into fructose

Question 40

what is the advantages of Braising?

Answer 40

Suitable for non specialists

Retains colour

Question 41

What does ‘seasonality’ mean?

Answer 41

The foods that are grown at different types of the year in the UK

Question 42

What are two ways that fruit and veg can be processed?

Answer 42

Primary processing

Secondary processing