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Home Economics Chapter 7 & 10 - Coggle Diagram
Home Economics Chapter 7 & 10
Classification of vegtables :
Root
parsnip
turnip
carrot
beetroot
Pulse/Legume
Peas
Lentils
Beans
Fruit
tomatoe
marrow
Pepper
Cucmber
Green
kale
Spinach
Broccoli
Leek
Lettuce
Dietetic value of vegtables
adds colour , flavour & texture to the diet
inexpensive
Can be used in vegetarian & vegan diets
low calorie diets
low cholestrol diets
Nutritive value of Vegtables
low in fat
High water content
Good source of protein
Dietary fibre
Contains calcium & iron
Culinary uses of vegtables
Desserts e.g. carrot cake
Preserves e.g. pickles
Main course e.g. Vegtable curry
Starter e.g. caesar salad
Culinary uses of fruit :
Dessert
Main course
Garnishes and decorations
Starter e.g. melon balls
Classification of fruit :
Berry
Gooseberry
Blueberry
Strawberry
Rasberry
Hard
Apple
Pear
Citrus
Lime
Mandarin
Lemon
Orange
Stone
Apricot
Peach
Avacado
Dietetic value of fruit
High water content
Inexpensive