JC HE worksheets

1. FRUIT/VEGETABLES & SOUP WORKSHEET
Q1. How many servings of fruit & vegetables should we eat daily?
_________________________________
Q2. Outline the food value of vegetables:
Protein:
______________________________________________________________
Fats:
______________________________________________________________
Carbohydrates:
______________________________________________________________
Vitamins:
______________________________________________________________
Minerals:
______________________________________________________________
Water:
______________________________________________________________
Q3. Give two examples of vegetables in the following classes:
ROOTS PULSES GREENS FRUITS
Q4. List four points to follow when buying fresh fruit and vegetables:
i) ________________________________________________
ii) _______________________________________________
iii) _______________________________________________
iv) ________________________________________________
Q5. Explain the following grading system for fruit & vegetables:
GRADE EXPLANATION
Class Extra
Class I
Class II
Class III

2. Q6. List four rules to follow when storing fresh fruit and vegetables:
i) ________________________________________________
ii) ________________________________________________
iii) ________________________________________________
iv) ________________________________________________
Q7. Outline four effects of cooking on fruit and vegetables:
i) _________________________________________________
ii) _________________________________________________
iii) _________________________________________________
iv) ________________________________________________
Q8. List three methods of processing fruit and vegetables and explain the effects:
METHOD OF
EFFECTS:
PROCESSING:
1. Freezing Little loss of nutrients, softer texture when thawed
2.
3.
Q9. Give four ways to retain maximum nourishment while preparing & cooking fruit
& veg
i) _________________________________________________
ii) _________________________________________________
iii) _________________________________________________
iv) _________________________________________________
Q10. Outline the food value of fruit:
Protein:
______________________________________________________________
Fats:
______________________________________________________________
Carbohydrates:
______________________________________________________________
Vitamins:
______________________________________________________________
Minerals:
______________________________________________________________
Water:
______________________________________________________________

3. Q11. Classify fruit and give two examples in each class:
Citrus Soft fruit Stone fruit Hard fruit Dried fruit Others
Q12. Give four uses of fruit in the diet:
i) _________________________________________________
ii) _________________________________________________
iii) _________________________________________________
iv) _________________________________________________
Q13. a) Why do peeled apples go brown?
___________________________________________________________
b) Explain how you would stop apples/bananas from going brown?
______________________________________________________________
Q14. List four characteristics of a well-made soup:
i) _________________________________________________
ii) ________________________________________________
iii) _________________________________________________
iv) ________________________________________________
Q15.What is stock?
______________________________________________________________
______________________________________________________________
Q16. Classify soups and give examples in each class:
Thin soup Thick soup
C__ __ __ __ B __ __ __ __ P __ __ __ __ T__ __ __ __ __
__ __ __
C __ __ __ __ __
__ __
C __ __ __ __ __
__
B __ __ __ __ __
T __ __ __ __ __ V__ __ __ __ __
__ __ __
Q17. Name three thickening agents to thicken soups:
i) ____________________________
ii) ____________________________
iii) ____________________________

4. Q18. Give four guidelines to follow when making soup:
i) ___________________________________________________
ii) __________________________________________________
iii) ___________________________________________________
iv) __________________________________________________
Q19. List two advantages and two disadvantages of convenience soups:
ADVANTAGES: DISADVANTAGES:
Q20. A) What is a garnish?
______________________________________________________________
Name four garnishes commonly used for soups:
i) _________________________________________________
ii) _________________________________________________
iii) ________________________________________________
iv) ________________________________________________