Fruit & vegetables

Question 1

Name the 8 classifications of vegetables
1. Leaves
2. Fruits
3. Roots
4. Bulbs
5. Tubers
6. Flowers
7. Seeds and pods
8. Stems

Answer 1

1. Leaves - cabbage, spinach
2. Fruits - tomatoes, cucumbers
3. Roots - carrots, beetroot
4. Bulbs - onions, spring onions
5. Tubers - potatoes, sweet potatoes
6. Flowers - cauliflower, broccoli
7. Seeds and pods - peas, beans
8. Stems - celery, asparagus

Question 2

Nutritional value?

Answer 2

1. Vitamin B releases energy
2. Vitamin C prevents scurvy - green peppers
3. Vitamin K acts as antioxidant - peas
4. Plentiful of water
5. Iron in lentils

Question 3

Importance of vegetables

Answer 3

1. Contains NSP
2. Help people lose weight
3. Important in vegetarian diet
4. Helps prevent scurvy

Question 4

Effects of heat on vegetables

Answer 4

1. Starch grains gelatinise
2. Cell walls are softened + broken hence more digestion
3. Overcooking may lead to disintegration

Question 5

Storage of vegetables

Answer 5

1. All veg should be used ASAP
2. Potatoes should be stored in a cool + dark place
3. Leafy veg should be stored in cool + dark place, minimum time

Question 6

Buying fruits and vegetables

Answer 6

1. Buy only what’s needed as they deteriorate easily
2. Should be fresh, unbruised, insect free
3. Avoid washed veg as they deteriorate easily
4. Medium sized fruit + veg are a good choice

Question 7

How to retain nutrients in veg?

Answer 7

1. Trim sparingly
2. Avoid soaking veg
3. Wash veg
4. Cook quickly in a minimum amount of boiled water
5. Do not over cook veg

Question 8

Give examples for hard fruits, stone fruits, citrus, berry, currants, dried, miscellaneous

Answer 8

apples
plums, cherries, grapes
oranges, lemons
strawberries, raspberries
black + red currants
dates, currants, raisins
Watermelon, kiwi

Question 9

Give the nutritive value of fruit

Answer 9

1. Vitamin C - prevents scurvy
2. Vitamin A - apricots, good eyesight
3. Iron - haemoglobin
4. Calcium - strong bones + teeth

Question 10

Other reasons to include fruit

Answer 10

1. High water
2. Refreshing
3. Easy to carry
4. Quick snack
5. Variety of flavour

Question 11

Effects of heat on fruit

Answer 11

1. Vitamin C is partially destroyed
2. Cell walls are softened + fruit more digestible
3. Fruits disintegrate when overcooked
4. Colour and flavour are lost

Question 12

Storage of fruits

Answer 12

1. Cool + ventilated place as can deteriorate quickly
2. Used quickly

Question 13

Use of fruits in a home

Answer 13

Sweets, jam, chutney, fruit juice