Chapter 16: Understanding Vegetables Flashcards
1
Q
Cooking affects vegetables in four ways
A
Texture
Flavor
Color
Nutrients
2
Q
Fiber is made firmer by?
A
Acids
Sugars
3
Q
Fiber is softened by?
A
Heat
Alkalis
4
Q
Compounds that give vegetables their color
A
Pigments
5
Q
Range from pale yellow to white
A
Anthoxanthins and flavonoids
6
Q
White pigments stay white in acid and turn yellow in?
A
Alkaline water
7
Q
Red pigments are called
A
Anthocyanins
8
Q
Anthocyanins turn into brighter red in acids, and turn blue in?
A
Alkalis
9
Q
Present in all green plants
A
Chlorophyll
10
Q
Enemies of green vegetables
A
Acids
11
Q
Yellow and orange pigments
A
Carotenoids
12
Q
Six factors responsible for nutrient loss
A
High temperature Long cooking Leaching Alkalis Plant enzymes Oxygen
