Fruit

The term fruit has different meanings dependent on context, and the term is not synonymous in food preparation and biology. Fruits are the means by which flowering plants disseminate seeds, and the presence of seeds indicates that a structure is most likely a fruit, though not all seeds come from fruits.
No single terminology really fits the enormous variety that is found among plant fruits. The term 'false fruit' (pseudo carp, accessory fruit) is sometimes applied to a fruit like the fig (a multiple-accessory fruit; see below) or to a plant structure that resembles a fruit but is not derived from a flower or flowers. Some gymnosperms, such as yew, have fleshy ails that resemble fruits and some junipers have berry-like, fleshy cones. The term "fruit" has also been inaccurately applied to the seed-containing female cones of many conifers.

Color pigments

The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotene, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthologist, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.

Vegetable

A vegetable is an edible plant or part of a plant other than a sweet fruit or seed. The word is not scientific, however, but instead is largely based on culinary and cultural tradition. Thus the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables while others consider them a separate food category.
Some vegetables can be consumed raw, and some may (or must) be cooked in various ways, most often in non-sweet (savory or salty) dishes.[citation needed] However, some vegetables are often used in desserts and other sweet dishes, such as pumpkin pies and carrot cakes.

Hong KongBreakfast

Traditional breakfasts in Hong Kong follows very closely those in Canton, but local interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. The long periods of British colonial rule and the influx of many refugees from Kong-so and Chitinous provinces and Bunghole with the end of the Chinese Civil War changed eating habits. In a Tong Kong ca Chang tens breakfasts might consist of Song Kong-style milk tea, coffee, or yule yessing served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham. This local interpretation of English breakfast is regarded in Taiwan as uniquely Tong Kong. In upmarket restaurants or hotels, however, standard English and Continental breakfasts are served.

Cottage pie,

Cottage pie, also known as shepherd's pie, refers to an English meat pie with a crust made from mashed potato and beef.
The term cottage pie is known to have been in use in 17 when potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term "shepherd's pie" did not appear until the 1870s and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.
There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb, with the suggested origin being that shepherds are concerned with sheep and not cattle,however this may be an example of folk etymology.

Macaroni and cheese

macaroni cheese in the United Kingdom and mac 'n' cheese in parts of the United States and Canada) was created to be a common casserole, similar to the British dish cauliflower cheese. The main ingredients of macaroni and cheese are cooked macaroni (often termed elbow macaroni in the US), or another tube shaped pasta such as pence or rigatoni, and a cheese sauce, usually made from cheddar or American Cheese. The cheese sauce is generally either made in the fashion of Morna y sauce, or as a custard base with added cheese.

Packaged versions are available, consisting of boxed pasta and a cheese powder, to which are added butter (or margarine) and milk (or water). The best known of these is Kraft Dinner (Canada)/Kraft Macaroni and Cheese (US) product. Extra ingredients, like ground beef, ketchup, Galapagos, sliced hot dogs, ham, bacon, tuna, tomatoes, and other vegetables are sometimes incorporated into the dish. The product can be prepared in a microwave, baked in traditional oven, or cooked on a kitchen stove top.