CBSE Board Skill Subject Class 10 Food Production Chapter 3 Vegetable and Fruit Cookery full exercise question answer by expert teacher here on this page. This Food Production is also under vocational subject.
Review Questions
I.) State true or false and correct the false statements:
1.) Waxy potatoes are suitable for mashing.
-False. Waxy potatoes are not suitable for mashing.
2.) Garlic should be kept for about ten minutes before cooking.
– True
3.) All the small flowerets of a fresh cauliflower should be away from each other.
– false. The small flowerets of a fresh cauliflower should not be far away from each other.
4.) It is important to wash vegetables after cutting to remove dirt.
– True
5.) A vegetable tends to retain its shape if boiled with little lemon juice.
– false. It is not always working.
6.) Beetroot should be boiled in water with some vinegar after peeling and cutting in slices.
– True
7.) Mulberry is an example of multiple fruit.
– True
8.) Anthocyanins are responsible for white colour of the vegetables.
– False. Because Anthocyanins are responsible for purple , red colour of the vegetables.
9.) Mushrooms should be stored in paper bags.
– True.
10.) Eating most vegetables crunchy rather than mashy is a healthy habit.
– True
II.) Answer the following questions:
1.) Describe the effect of heat on various colour pigments in vegetables & fruits.
Olive-green pigments are produced when heat-damaged chloroplasts release natural cell acids. The air pockets that are created during the initial few seconds of cooking alter the chloroplasts’ colour.
2.) Classify vegetables giving suitable examples.
Berries e. g. Grapes
Hesperidium e. g. Orange
Pepos e. g. Melon
Drupes or stones e. g. Peach
Pome e. g. Apple
Simple Fruits : One fruit develops from one flower.
Berries : Mesocarp and endocarp form the pulp in which seeds are scattered. The
soft epicarp forms the skin. E. g. Grapes, kiwi, passion fruit, etc.
Hesperidium : It is a fruit with tough aromatic exocarp. All fruits belonging to
citrus family fall into this group. E. g. Orange, Lemon, Grapefruit etc.
Pepo : These are fruits where outer pericarp is stiffened. E. g. Melons.
Drupes : Thin epicarp, fleshy mesocarp and stone like hard endocarp. E. g. Cherry,
Apricot, Plum and Peach.
3.) What is it important to include vegetables and fruits in our daily diet?
Vegetable and fruit-rich diets can lower blood pressure, lessen risk of heart disease and stroke, prevent some cancers, lower risk of eye and digestive disorders, and have a favourable impact on blood sugar, which can help control appetite.
Also See: Chapter 2 Question Answer