Vegtables And Fruit

Question 1

Maintaining nutrient value when cooking (5)

Answer 1

Keep skin on

Cook whole

Cut into large pieces instead of small

Steam/ microwave instead of boil

Use water cooked in for another part of recipe.

Question 2

Oxidization (2)

Answer 2

Fruits turning brown and soft when exposed to air

Occurs when enzyme in food reacts with oxygen.

Question 3

Ways to slow/ prevent oxidization (5)

Answer 3

Cutting immediately before serving

Protect cut item from air
Sprinkling with acidic substance
Add sugar
Blanching or cooking

Question 4

To optimize colour and texture (4)

Answer 4

Cook all vegetables quickly in small amounts of water

Uncover greens during early cooking so acids evaporate

Cook whites in covered pot

When cooking red add acid late in cooking.

Question 5

Osmosis

Answer 5

Movement of water molecules from high concentration to low concentration