[Basic Foods 1] MIDTERM Fruits & Vegetables

Classifications of Fruit

• Drupes

• Pomes

• Citrus

• Berries

• Melons

• Tropical

Drupes

have on large pit/seed.

Drupes examples:

Apricot, Cherry, Nectarine, Peach

Pomes

have a core that contains seeds.

Pomes examples:

Apple, Pear

Citrus Fruit examples:

Grapefruit, Lemon, Lime, Orange

Berries examples:

Strawberry, Cranberry, Grape, Blueberry,

Melons examples:

Cantaloupe, Casaba, Honeydew, Watermelon

Tropical Fruit

Avocado, Banana, Coconut, Guava, Kiwi, Mango, Pineapple

Classification of Vegtables

• Bulbs

• Flower

• Fruit

• Leaves

• Root

• Seeds

• Stem

• Tuber

Bulbs

grow underground.

Bulbs examples:

Chives, Garlic, Leek, Onion, Shallot

Flower examples:

Artichoke, Broccoli, Cauliflower

Fruit

Contains the seed of the vegetable.

Fruit (vegetable) examples:

Cucumber, Eggplant, Pepper, Squash, Tomato

Leaves examples:

Brussel sprouts, Cabbage, Lettuce, Kale, Spinach

Root examples:

Beets, Carrots, Jicama, Parsnips, Turnip

Seeds

Vegetables grown & eaten from seeds.

Seeds examples:

Corn, Green Beans, Peas

Stem examples:

Asparagus, Bokchoy, Celery, Rhubarb

Tuber

Grown underground.

Tuber examples:

Potatoes

Vitamin C helps with

Healing wounds, healthy teeth & gums

Vitamin A helps with

Healthy eyes & skin & Protecting against infection.

Vitamin K helps with

Healthy red blood cells & clotting.

Vitamin “B” Complex helps with

Energy & healthy skin, nerves, and tissues.

Minerals

• Calcium

• Potassium

• Magnesium

• Folate

• Iron

• Sodium

Calcium helps with

Healthy bones & teeth.

Potassium helps with

Good blood pressure.

Magnesium helps with

Healthy bones.

Folate helps with

Spinal cord defects.

Iron helps with

Healthy blood & cells

Sodium helps with

Normal cell function & blood pressure

Fiber decreases

the risk of colon cancer.

Store dried fruits/vegetables in:

a cool, dark place.

Store canned fruits/vegetables in:

room temperature.

Store frozen fruits/vegetables:

at below 41ºF.

Cooking affects vegetables in four ways:

Texture, Flavor, Color & Nutrients

Fiber structures of vegetables give:

shape & firmness.

Fiber is made firmer by:

Acids & Sugar.

Fiber is made softer by:

Heat & Alkalis.

Pigments

give vegetables their color .

Anthoxanthins & Flavonoids

Pale yellow to white.

Anthoxanthins & Flavonoids are found in:

Potatoes, Onions, Cauliflower, & White Cabbage & white parts of Celery, Cucumbers, & Zucchini.

Anthoxanthins & Flavonoids stay white in ____ and turn yellow in ______ _____.

“acid”; “alkaline water”

Anthocyanins

Red pigment.

Anthocyanins are found in:

Red Cabbage, Beets & Blueberries.

Anthocyanins react very strongly to _____ and ______.

“acid”; “alkalis”

Chlorophyll

Green pigment.

Protect the color of green vegetables:

• Cook uncovered.

• Cook for the shortest time possible.

• Cook in small batches.

Using baking soda in green vegetables will:

Destroy vitamins

Carotenoids

Yellow & Orange pigment.

Carotenoids are found in:

Carrots, Corn, Squash, Sweet Potatoes, Tomatoes, & Red Peppers.

Carotenoids are _______.

“stable”

Boiling is a ________ cooking method.

“destructive”

Microwave is said to…

“bring out more flavor.”

Baking is said to…

“be good for most veggies.”

Antioxidant properties in garlic & peppers are _________ in the oven.

“lowered”

Steaming is said to…

“retains much of the nutrient content”

Sautéing is said to…

“retain nutrients, texture, and flavor.”

Simmering is said to…

“retain vibrant colors.”

Conditions that Destroy Nutrients:

• High temperatures

• Prolonged cooking times

• Alkalis such as baking soda & hard water

• Soaking vegetables in water before cooking

• Oxygen (Oxidation)

Prevent Oxidation by:

• Treating fruit/vegetable with ascorbic acid immediately after cutting into it.

• Cover fruit/vegetables with plastic wrap.

• Cook or freeze immediately after cutting.