what are fruits and veggies low in and have nothing of
fat, sodium and no cholesterol
100
what forms can vegetables come in?
what's an example of a "flower" veggies- what family does it belong to
stems, fruits, flowers
broccoli- cruciferous
100
when are veggies harvested?
when they are mature
100
what are you washing away when you wash your fruits and veggies
pesticide residue
dirt
pathogens
100
what does cooking veggies and fruit to to the nutrients?
how can you keep the nutients max when cooking?
heat detroys nutrients in fruits/ veg
large pieces, quick cooking like steaming, serve with cooking liquid
200
fruits and veggies are high in this
what are tomoatoes and cucumbers?why?
carbohydrates and antioxidants
fruits- any part of the plant that hold the seeds
200
a fruit is technically any part of the plant that holds what?
the seeds
200
what will happen to onions and sweet potatoes if refrigerated? why?
why should you not line the fridge drawers with paper towels?
mold and decay. because of the moisture in the fridge
the moisture will get soggy and cause them to mold
200
where are most nutrients found?
what should you do to the fruit/veg to make sure all wax/residues are gone
in the peel
scub them to remove wax/residues
200
when steaming veggies what do you have to do? 4 key things
1.steam veggies that are the same size/same cooking time
2. get a tight fitting lid
4. boiling water
3. don't let the water touch the veggies
300
what are micronutrients and antioxidants?
micro- vitamins and minerals our bodies need to function
antioxidants- fights off cancers/free radicals that come from the environment
300
what are 3 examples of root veggies
carrots, beets, and turnips
300
what are 3 fruits that ripen after harvest?
3 fruits that won't ripen after harvest?
do-bananas, mangoes, avocados
dont- oranges, pineapples, apples
300
what is it called when fruit/veg flesh turns brown? why does this happen?
what can you do to prevent this?
enzymatic browning
oxygen chemically reacting with the enzymes
balance out the ph level of the enzymes with ascorbic acid- vit c
300
why should you not use aluminum or copper pans to simmer veggies?
the minerals react with sulfur compound in veggies reculting in a loss of viamin c.
400
what are some warm weather fruits and what are they high in
apricots, nectaries, cruciferous veggies that belong to the cabbage family
high in vit. E
400
waht examples of veggies are actually seeds of the plant
corn, beans, peas
400
how do you store unripe fruits?
potatoes, sweet potatoes and onions?
brown paper bag at room temp
dark, dry place
400
why should you eat cut veggies/fruit right away?
that's when nutrients are at their peek. The more the fruit is exposed to oxygen, the more the nutrients get destroyed by air.
400
what does cooking change in fruits/veg 3 aspects?
what's the positive of cooking within these 3 categories?
where do green veggies get their colour from?
texture- makes beans, squash edible and digestable
colour- if cooked properly the colours will be more viberent
flavour- natural sugars come out
chlorophyll- sun's energy into food!
500
what is beta carotene?
a health promoting substance found in plants to make vit A
500
what veggies 3 veggies that are actually fruits?
cucumbers, tomatoes and eggplants, because they have the seeds in them
500
what's the difference between mature and ripe fruits
mature= full size and colour
ripe= tender to the touch, and have fully developed flavour
500
what happens if potatoes are exposed to light?
what's the harmful compound called that develops?
what should you do if you see sprouts or green?
they turn green, and develop solanine. it's also found in sprouts
cut away, and throw out if it tastes bitter
500
what is poaching?
why do you add sugar to this process?
what flavours go well with poaching
cooking in enough simmering liquid to cover it, but left uncovered just until fruit is tender
sweetness and to strengthen the cell walls
vanilla, orange