Home Economics - Fruit and Vegetable

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Author:
mshowley
ID:
218082
Filename:
Home Economics - Fruit and Vegetable
Updated:
2013-05-06 14:59:39
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Fruit Vegetable
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Description:
Fruit and Vegetable
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  1. Classify fruits and give examples from each group
    1. Citrus eg. lemons and oranges

    2. Berries eg. blackberries and strawberries

    3. Stone eg. apricots, peaches and plums

    4. Hard eg. appleas and pears

    5. Dried eg. raisins and sultanas

    6. Other eg. bananas and melon
  2. Outline the nutritional value of fruit
    1. It is high in Vitamin C which helps us have healthy skin and gums and prevents scurvy

    2. It is high in fibre which helps our digestive system and prevents constipation and colon cancer

    3. It is low in fat and kilocalories which is good for a person on a low calorie diet or for a person with coronary heart disease

    4. It has some Vitamin B which helps us have healthy skin and eyes

    5. It has carbohydrate which gives us energy 
  3. List the effects of cooking on fruit
    1. Texture softens

    2. Vitamin C is lost

    3. Cellulose breaks down and fruit becomes more digestible

    4. Moulds are destroyed
  4. List the different uses of fruit in the diet
    1. Eaten raw

    2. Hot puddings eg. apple tart

    3. Preserves eg. jam

    4. Sauces eg. cranberry

    5. Starters eg. melon

    6. Salads eg. fruit salad

    7. Cold desserts eg. yogurt

    8. Drinks eg. orange juice
  5. Classify vegetables and give examples from each group
    1. Roots/tubers eg. carrot, onion and potato

    2. Green eg. broccoli, cabbage and lettuce

    3. Pulses eg. peas and beans

    4. Fruits eg. pepper and tomato
  6. Outline the nutritional value of vegetables
    1. Good source of protein which is good for growth and repair

    2. Low in fat and calories which is good for a person on a low calorie diet or has coronary heart diease

    3. Good source of Vitamin C which helps us have healthy skin and gums and prevents scurvy

    4. Dark green vegetables are a good source of iron which helps us have healthy blood

    5. Good source of fibre which helps our digestive system and prevents constipation and colon cancer
  7. List the methods of cooking vegetables
    1. Boiling

    2. Steaming

    3. Stir frying

    4. Roasting

    5. Microwaving

    6. Grilling
  8. List the effects of cooking on vegetables
    1. Vitamins and minerals arelost

    2. Fibre softens

    3. Starch becomes more digestible

    4. Flavour, texture and colour may be lost
  9. List different ways nutrient loss can be prevented during preparation and cooking
    1. Buy good quality fruit and vegetables

    2. Do not use bread soda as it destroys Vitamin C

    3. Do not soak vegetables

    4. Chop with a sharp knife

    5. Cook with the skins on if possible

    6. Use a small amount of water and keep the lid on the saucepan
  10. How should fruit and vegetables be stored?
    1. Remove from plastic bag

    2. Store in the fridge

    3. Use as soon as possible after purchase
  11. Name the different ways vegetables may be processed
    1. Frozen

    2. Canned

    3. Dried

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