vegetables, salad & fruit

Question 1

classification of vegetables

Answer 1

root (carrot, parsnip, turnip, beetroot, potato, sweet potato, onions, garlic)
green (lettuce, cabbage, kale, spinach, cauliflower, broccoli, brussel sprouts, celery, asparagus, leek)
fruit (cucumber, pepper, tomato, aubergine, pumpkin)
pulse/legume (beans; green + runner + broad + french, peas, lentils)

Question 2

vegetables: average composition of root

Answer 2

protein: 1%
fats: 0%
carbs: 5-10%
minerals: calcium, iron
vits: a, b group, c
water: 70-90%

Question 3

vegetables: average composition of green

Answer 3

protein: 3%
fats: 0%
carbs: 2%
minerals: calcium, iron
vits: a, b group, c
water: 90-95%

Question 4

vegetables: average composition of fruit

Answer 4

protein: 1%
fats: 0%
carbs: 2-5%
minerals: calcium, iron
vits: a, b group, c
water: 90-95%

Question 5

vegetables: average composition of pulse

Answer 5

protein: 2-44%
fats: 0-8%
carbs: 3-60%
minerals: calcium, iron
vitamins: a, b group, c
water: 14-19%

Question 6

nutritive value of vegetables, salad and fruit

Answer 6

most veg are not a good source of protein. pulse veg contain LBV protein
most veg are low in fat. soya beans are a good source of unsaturated fat
roots & pulses contain large amounts of starch. potatoes (especially new) & pulses are good sources of dietary fibre. some vegetables (eg carrots) contain small amounts of sugar
some vegetables contain small amounts of calcium. leafy greens & pulses contain iron
veg have carotene, folic acid, vitamin c
high water content

Question 7

dietetic value of vegetables

Answer 7

pulse veg r useful in vegetarian diets
useful in low-calorie & low-cholesterol diets
useful in high-fibre diets
leafy greens useful in vegan diets (iron & calcium content)
add colour, flavour, texture
some veg (potatoes, carrots) r inexpensive

Question 8

culinary use of vegetables

Answer 8

garnishes & decorations (tomato roses)
starters (caesar salad)
main courses (vegetable curry)
desserts (carrot cake) 
snacks (crudités)
accompaniments (mixed vegetables)
soups & stocks (vegetable soup)
preserves (pickles)
juices & smoothies (carrot juice)

Question 9

classification of fruits

Answer 9

berry (strawberry, raspberry, blackberry, blackcurrant, blueberry, gooseberry)
citrus (orange, lemon, grapefruit, mandarin)
hard (apple, pear)
stone (avocado, apricot, cherry, peach, plum, olive)
dried (apricot, prune, dare, raisin, currant)
other (banana, pineapple, melon, rhubarb)

Question 10

fruit: average composition of berries

Answer 10

protein: .5%
fats: 0%
carbs: 5-10%
minerals: calcium, iron
vitamins: a, b group, c
water: 90-95%

Question 11

fruit: average nutritional composition of citruses

Answer 11

protein: 1%
fats: 0%
carbs: 1-9%
minerals: calcium, iron
vits: a, b group, c
water: 90-95%

Question 12

fruit: average nutritional composition of hards

Answer 12

protein: .5%
fats: 0%
carbs: 10-12%
minerals: calcium, iron
vits: a, c
water: 88-90%

Question 13

fruit: average nutritional composition of stones

Answer 13

protein: .3%
fats: .41g
carbs: 10.9%
minerals: calcium, iron, potassium
vits: carotene, b group, c
water: 85.2%

Question 14

fruit: average nutritional composition of dried

Answer 14

protein: 2-4%
fats: 0%
carbs: 40-70%
minerals: calcium, iron
vits: a, b group
water: 15-20%

Question 15

nutritive value of fruits

Answer 15

very little protein
no fat, w exception of avocados & olives (unsaturated fat)
starch in unripe fruit, changed to sugar when ripened. fibre in all fruits, especially when skins eaten (apples, pears)
highly coloured fruits (peaches) contain carotene. fruit contains vits b group & c. fruit contains small amounts of calcium & iron (dried contain more iron). bananas contain potassium
fresh fruit have high water content. dried fruits contain very little water

Question 16

dietetic value of fruit

Answer 16

useful in vegetarian & vegan diets
useful in low-calorie & low-cholesterol diets
useful in high-fibre diets
bc of high sugar content (fructose) in some, may have 2 b limited by diabetics
bananas are useful during pregnancy 2 prevent water retention
add colour, flavour, texture

Question 17

culinary uses of fruit

Answer 17

garnishes & deco (berries on cakes)
starters (melon balls)
main courses (pineapple in sweet & sour chicken)
desserts (apple crumble)
snacks (bananas)
sauces (orange sauce w duck)
cheeseboards (grapes)
preserves (raspberry jam) 
juices & smoothies (eg strawberry smoothie)

Question 18

safe and hygienic practices for buying vegetables and fruit

Answer 18

buy in-season, will b better quality, fresher, cheaper
buy in usable quantities, are perishable
buy loose - avoid those pré-packed in plastic, are bad 4 environment
examine 4 wilting, rotting, bruising, mold

Question 19

safe and hygienic practices for storing vegetables and fruit

Answer 19

remove from plastic wrapping, this can cause fruit & veg 2 sweat & go off quicker
most fruit & veg should b stored in fruit & veg drawer of fridge
fresh peas, beans, lettuce should b stored in sealed container in fridge

Question 20

safe and hygienic practices for preparing vegetables and fruit

Answer 20

wash well in cold water &remove and damag3d parts
only peel if necessary 2 avoid loss of nutrients (fibre) in skin
if peeling, peel thinly using veg peeler
don’t steep
cook straight away
use sharp knife

Question 21

safe and hygienic practices for cooking vegetables and fruit

Answer 21

eat raw where possible
cook in as small amount of liquid as possible
steak or roast veg, rather than boil them
do not overcook. serve al dente
serve immediately

Question 22

methods of cooking vegetables and fruit

Answer 22

boiling (boiled potatoes)
roasting (roast peppers)
steaming (steamed broccoli)
poaching (poached pears)
stir-frying (stir-fried bean sprouts)
grilling (grilled tomatoes)

Question 23

effects of cooking on vegetables and fruits

Answer 23

starch grains swell, soften, absorb liquid, making them digestible
cellulose softens in texture
minerals dissolve into the cooking water
vitamin c is destroyed
colour, flavour, texture lose, especially if overcooked
microorganisms destroyed