FRUIT & VEG

Question 1

Explain the STRUCTURE of F&V:

Answer 1

• Cells have an outer wall made of CELLULOSE
• Cells contain CYTOPLASM which contains FAT SOLUBLE PIGMENT
• 90% of cell is VACUOLE
• Vacuole contains SAP ( SALTS/ SUGARS/ ACIDS )

Question 2

SOFT FRUITS =

Answer 2

• Raspberry
• Blackberry
• Strawberry

Question 3

CITRUS FRUITS =

Answer 3

• Lemon
• Lime
• Orange

Question 4

VINE FRUITS=

Answer 4

• Grapes

- Melon

Question 5

STONE FRUITS=

Answer 5

• Avocado
• Plum
• Apricot

Question 6

FLESHY FRUITS=

Answer 6

• Apple
• Pear
• Banana

Question 7

What gives F&V an ORANGE colour?

Answer 7

CARETANOIDS

Question 8

What gives F&V a GREEN Colour?

Answer 8

CHLOROPHYLL

Question 9

What gives F&V a purple colour?

Answer 9

ANTHOCYANINS

Question 10

What F&V contain VIT A?

Answer 10

• Carrots

- Apricots

Question 11

What F&V contain VIT C?

Answer 11

• Potatoes

- Citrus fruits

Question 12

What F&V contain NSP?

Answer 12

• Stem vegetables

- Apples

Question 13

What F&V contain CALCIUM?

Answer 13

• Watercress

- Oranges

Question 14

What F&V contain IRON?

Answer 14

• Spinach

- Raisins

Question 15

What F&V contain PROTEIN?

Answer 15

• Kale

- Dates

Question 16

BULBS =

Answer 16

T

Question 17

BULBS=

Answer 17

• Garlic
• Onion
• Leek

Question 18

TUBERS=

Answer 18

• Sweet potato
• Yam
• Potato

Question 19

FUNGI=

Answer 19

• Button
• Oyster
• Portobello

Question 20

STEMS =

Answer 20

• Celery
• Asparagus
• Fennel

Question 21

LEGUMES =

Answer 21

• Beans
• Lentils
• Peas

Question 22

LEAFY VEG=

Answer 22

• Lettuce
• Spinach
• Cabbage

Question 23

FLOWER VEG=

Answer 23

• Brocoli

- Cauliflower

Question 24

ROOTS=

Answer 24

• Swede
• Parsnip
• Raddish

Question 25

FRUIT VEG=

Answer 25

- Cucumber - Tomato - Aubergine

Question 26

FLAVOUR:

Answer 26

- Onion = base - Lamb & mint - Pork & apple - Potatoes can be easily flavoured

Question 27

TEXTURE:

Answer 27

- Varying water & fibre content gives varying textures | - Different types of cooking do too

Question 28

SETTING:

Answer 28

- Fruit contains PECTIN | - Combine it with Acid & Sugar = Jam/Glaze

Question 29

PICKLING:

Answer 29

- Alters physical/ nutritional/ flavour characteristics - Increases range - Increases shelf-life

Question 30

FREEZING:

Answer 30

- Veg must be first blanches to destroy enzymes | - This means loss in some water soluble & heat sensitive enzymes

Question 31

DRYING:

Answer 31

- Figs/ raisins/ cranberries often sweetened

Question 32

CANNING:

Answer 32

- Works on all f&v