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Fruit & Veg
| Question | Answer |
|---|---|
| Classify fruit. | Citrus, Berry, Hard, Stone, Dried, Others |
| Name some citrus fruit? | Oranges, Satsumas, Clementines, Lemons, Limes |
| Name some berry fruits? | Strawberries, Cranberries, Blackberries, Blueberries |
| Name some hard fruit? | Apples, Pears |
| Name some stone fruit? | Plums, Peaches, Cherries, Nectarines, Avacados |
| Name some dried fruit? | Raisins, Sultanas, Dates, Prunes |
| What vitamin does fruit lack? | Fat |
| Classify Vegetables. | Green, Flower, Root, Tuber, Bulb, Fruit, Stem, Pulse, Fungi |
| Name some green vegetables? | Spinach, Cabbage, Kale, Brussel sprouts |
| Name some flower veg? | Broccoli, Cauliflower, Artichoke |
| Name some root veg? | Beetroot, Carrot, Parsnip, Celeriac |
| Name some tuber veg? | Potato, Sweet potato, Radish |
| Name some bulb veg? | White onion, Red onion, Leek, Garlic |
| Name some fruit veg? | Pepper, Chili, Courgette, Tomatoe |
| Name some stem veg? | Celery, Asparagus |
| Name some pulses? | Peas, Beans, Lentils |
| Name some fungi veg? | Mushroom, Truffles |
| What nutrient does veg lack? | Fat |
| Where should you buy fruit & veg? | From a retailer that has a strict food hygiene and safety policy |
| What size fruit and veg should you buy? | Medium, holds the most flavour |
| When should you buy certain fruit? | In season |
| Where should you store fruit and veg? | In a cool, dry, dark place |
| What should you do with fruit and veg in packets? | Remove them from plastic to allow air circulation |
| When should you prepare fruit and veg? | Close to serving/ cooking |
| What should you avoid? | Soaking them in water |
| Name some culinary uses of fruit? | Drinks, Baking, Desserts, Sauces |
| Name some culinary uses of veg? | Soups, Salads, Savoury dishes |
| How should you eat fruit and veg? | Raw if possible, most nutrients |
| What does dry heat do to fruit and veg? | Causes starch grains to swell, burst and become soft. |
| What does moist heat do to fruit and veg? | Causes starch cells to burst, absorb liquid = softer |
| What vitamin is lost in cooking? | Vitamin C |
| What is destroyed in cooking? | Microorganisms and enzymes |
| How can you process fruit and veg? | Freezing, Canning, Drying, Irradation |
| What is the effect of freezing ? | Colour/Texture and flavour change, Vitamin B&C lost |
| What fruit and veg can you freeze? | Peas, Berries |
| What is the effect of canning? | Microorganisims, enzymes destroyed, colour/texture/flavour change, calories/fat/sugar increase |
| What fruit and veg can you can? | Kidney beans, Tomatoes, Strawberries |
| What is the effects of drying? | The same as freezing |
| What can you dry? | Lentils, Raisins, Banana chips |
| What is the effects of irradation? | No effect on colour/texture/flavour, Slows down rippening, Extends shelf life |
| What can you irradate? | Onions, Potatoes, Rhubarb |
| What classes of fruit and veg is there? | Class Extra, Class I, Class II |
Created by:
SarahBonner
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