Fruits and Veg

• complete the table

  A) apples

  B) oranges

  C) strawberries

  D) cherries

  E) blueberries

  F) pears

  G) lemons

  H) mangos

  
• complete the table for vegetable categories

  A) beetroot

  B) carrot

  C) onion

  D) leek

  E) potato

  F) yam

  G) asparagus

  H) celery

  I) lettuce

  J) brussels sprout

  K) cauliflower

  L) broccoli

  M) peas

  N) courgette

  O) mushroom

  
• Why are fruits and vegetables cooked?

  • to soften for easier digestion
  • enhances flavour
  • add extra ingredients e.g salt, pepper
• How would you prepare an apple for use in pie?

  1. Peel
  2. Chop
  3. Remove cores
  4. Stew
• What nutrients do fruit and vegetables provide?

  • vitamins - A , B , C , D , E , K
  • minerals - calcium, iron, magnesium, potassium
  • digestive fibre
  • carbohydrates
• How many portions of fruit/veg is it recommended to be eaten daily?

  5 a day.
• What is meant by the term 'eating in season' and how does it have health benefits?

  • Eating in season is when fruit + veg are bought and eaten during the time where they are most ripe and ready to eat
  • Fruit and veg will have the highest nutritional value during this time because they are fresher when grown 'in season'
  • e.g strawberries in the summer
• Safety and Storage of fruit and veg:

  You should rinse fruits and vegetables before use to remove any dirt. This ensures bacteria from the growing, transport, handling or storage of the product is removed.
• Safety and Storage of fruit and veg:

  Some fruits and vegetables are poisonous so you should always check before picking berries growing in the countryside as they could be harmful or sprayed with pesticides.

  Some varieties of mushrooms are highly dangerous.

  The green skin of a potato if eaten in large quantities can be harmful and cause nausea and intestinal upsets.
• Safety and Storage of fruit and veg:

  Salads and some green veg can be stored in the fridge to keep them fresh. Most other types should be stored in cool, dry, well-ventilated areas.
• Processing and Preservation:

  • drying - removes moisture
  • freezing - removes warmth
  • pickling - lowers pH as vinegar is acidic
  • Modified Atmosphere Packaging - oxygen is removed