Vegetables, Salad and Fruit

Question 1

Classification of Vegetables

Answer 1

Root (Carrot, Potato)
Green (Lettuce, Cauliflower)
Fruit (Avocado, Tomato)
Pulse(Beans, Peas)

Question 2

Nutritive Value of Vegetables

Answer 2

-Not good source of protein
Pulse contain LBV
-Low in Fat
Soya Beans=unsaturated fat
-Root/pulse=Starch
Potatos+pulse=dietary fibre
-some vegetables contain small amounts of sugar
-some contain calcium
Leafy green+pulse=Iron
-vegetables contain carotne, folic acid and Vitamin C

Question 3

Dietetic Value

Answer 3

Pulse=good for vegetarians
useful in low calorie and low cholesterol and high fibre
Leafy greens useful for vegans (calcium & Iron)
Add colour, flavor, texture
Inexpensive

Question 4

Culianry uses of Vegetables

Answer 4

Granishes & Decroation (Tomato Roses)
Starters ( Caesar salad)
Main course (vegetable curry)
dessert (Carrot Cake)
Snack(crudités)
Accompaniments(Mixed vegetables)
Soups ( vegetable soup)
Preserves (Pickles)
Smoothies/Jucies (Carrot Juice)

Question 5

Dietetic Value of Salad

Answer 5

useful in vegetarian/vegan diets
Useful in low calorue and low cholesterol diets
Useful in \high Fibre
Colour, flaavour and texture

Question 6

Classificatoion of Fruit

Answer 6

Berry (strawbeery)
Citrus (Oranges and Lemons)
Hard (Apple)
Stone(Cherry)
Dried(Raisin)
Other(Banana)

Question 7

Nutritive Value of Fruit

Answer 7

-Very Little Proten
-no fat apart from avocados and olives (Unstaturated)
-Starch found in unripe fruit, but change into sugar when ripe
Fibre is found in all fruits (especially skin)
-High coloured fruit cotain carotene
Fruit contain B group Vitamins and Vit C
Fruit contains Antioxidants (Protect body against disease and skin ageing)
Most Fruit contain small amounts of Calcium and iron (dired contain more iron than fresh)
Bananas contain potassium

Question 8

Dietetic Value of Fruits

Answer 8

Fruit is useful in vegetarian/vegan diets
useful in low cholesterol diets
useful in high fibre diets
limited by diabetics
bananas are particularly useful during pregnancy
colour, flavour, texture

Question 9

Culinary uses of Fruit

Answer 9

Garrnishes and decorations (berries)
Starters (melon balls)
Main Course (Pineapple on pizza)
Dessert (apple cumble)
Snacks (bananas)
Sauces (orange sauce with duck)
Cheeseboards (grapes)
Preserves (Jam)
Jucies and smothies( Strawberry smoothie)

Question 10

EU Grading Regulations

Answer 10

-QUALITIY: in good condition, relatively clean and chemical free

-LABELS: (a) quality or class
(b) country of origin
(c) variety