Veg,fruit,nuts,fish,eggs Etc Flashcards

1
Q

What is the classification of vegetables?

A

Root,green,fruit and pulse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What minerals and vitamins are in vegetables?

A

Calcium and iron,a,b,c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Nutritive value of veg

A

Lbv,low fat,unsaturated fat,starch,dietary fibre and folic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Dietetic value of veg

A

Good for vegetarians,low calorie,low cholesterol,high fibre and cheap

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the classification of fruit?

A

Berry,citrus,hard,stone and dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Nutritive value of fruit

A

Unsaturated fat,sugar,fibre,calcium,potassium and carotene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Dietetic value of fruit

A

Useful for vegetarians and vegan diets,low calorie and high fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the main cereals in Ireland?

A

Wheat,oats,rice,maize,barley and rye

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the structure of a cereal grain

A

Bran,endosperm and germ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Types of milk

A

Whole,low fat,skimmed,fortified,protein,lactose milk,buttermilk,almond milk,condensed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Classification of cheese

A

Hard,semi hard,soft,blue veined and processed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Nutritive value of cheese

A

HBV protein,high in saturated fats,no carbs,good source of calcium,vitamins(a,b,d)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Effects on cooking milk

A

Protein coagualtes,skin forms,bacteria,becomes sweeter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Effects on cooking cheese

A

Protein coagulates,cheese shrinks,fat melts,becomes indigestible if overcooked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Classification of meat

A

Red meat,poultry,game,offal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Structure of meat

A

Meat fibres,connective tissue and fat

17
Q

Nutritive value of meat

A

HBV protein,high in saturated fat,old source of iron,

18
Q

Dietetic value of meat

A

Low cholesterol diets

19
Q

Effects on cooking meat

A

Protein coalgulates(shrinks),changes colour

20
Q

Classification of fish

A

White fish,oily fish,shellfish

21
Q

Nutritive value of fish

A

HBV protein,unsaturated fats,omega 3,iodine

22
Q

Types of eggs

A

Free range,barn,cage and organic

23
Q

Structure of egg

A

She’ll,yolk,white,air space,membrane,chalazae

24
Q

Nutritive value of nuts

A

High protein,omega 3,carbs,phosphorus