1.

Why are fruits and vegetables an important part of a well-balanced diet?

2.What is the different between a root vegetable and a green vegetable?

3.

List 6 different types of root vegetables?

4.From the list of fruits and vegetables below, place them into the correct column of where the ingredient originated from?

ROOT

BULBS
LEAVES
SEEDS
FLOWERS
STEMS
FUNGI
TUBERS
FRUITS
8	What factors need to be taken into consideration when purchasing fresh vegetables?
9	What are the 3 factors that cause the deterioration of fresh vegetables?
10	What temperature is normally used for the storage of fruits and vegetables?
11	Following from Q10, what exceptions are there to the above temperature control of fruits and vegetables?
12	Describe how you should store processed fruits and vegetables (frozen, dried and canned)?

13	Thoroughly describe how you should store potatoes?
14	Why should vegetables be peeled as thinly as possible? Give a detailed explanation:
15	Describe how you would perform a yield test on vegetables?
16	What is the yield percentage for the following? Item Tested Broccoli Original weight 2.000kg Usable trimmings 0.000kg Waste trimmings 0.700kg Total trimmings 0.700kg Prepared weight 1.300kg
17	What is the yield percentage for the following? Item Tested Turned potatoes Original weight 5.000kg Usable trimmings 1.000kg Waste trimmings 0.500kg Total trimmings 0.500kg Prepared weight 3.500kg
18	Name the following vegetables and list their specific classification and sub-category: