Fruit and Vegetables Flashcards Preview

Food Preparation and Nutrition > Fruit and Vegetables > Flashcards

Flashcards in Fruit and Vegetables Deck (18)
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1
Q

When do plants produce starch?

A

During photosynthesis

2
Q

What to consider when choosing fruit and vegetables?

A
Seasonality
Colour
Nutritional value
Flavour
Ripeness
3
Q

Give an example of a fruit or vegetable you would bake.

A

Potato; score and prick it

4
Q

Give an example of a vegetable you would boil.

A

Carrot

5
Q

Give an example of a vegetable you would fry.

A

Onion

6
Q

Give an example of a vegetable you would grill

A

Pepper

7
Q

Give an example of a vegetable you would roast

A

Potato

8
Q

Give an example of a vegetable you would steam

A

Broccoli

9
Q

What is the most important staple food in the UK?

A

Potato

10
Q

What variety of potato would you put in a salad?

A

Aaron pilot or disiree

11
Q

What variety of potato would you bake?

A

Maris piper or King Edward

12
Q

What variety of potato would you mash?

A

Maris piper or King Edward

13
Q

What variety of potato would you fry?

A

Maris piper or croft

14
Q

What variety of potato would you boil?

A

Maris piper or Wilja

15
Q

Where should you store potatoes?

A

Cool, dry place

16
Q

Define herbs

A

They are the leaves, stems and roots of plants used to flavour foods. When chopped or heated they release aromatic oils which flavour food.

17
Q

Define spices

A

They are dried flowers, seeds, leaves, bark, roots or aromatic plant that can be bought whole or powdered. Ground with a pestle and mortar.

18
Q

Explain how to prepare and cook broccoli in order to preserve the vit C context.

A

If boiling, put straight into boiling water and then, when al dente, plunge in cold water to prevent further loss of nutrients.
To prevent it you could steam the broccoli instead.