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BASIC FOODS > CHAPTER 3: FRUITS AND VEGETABLES > Flashcards

CHAPTER 3: FRUITS AND VEGETABLES Flashcards

1
Q

classification according to parts of plant used

A
  • roots and tubers
  • bulbs
  • seeds
  • stems and shoots
  • leaves
  • flowers
  • fruits
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2
Q

classification according to parts of plant used: garlic, onion, shallots

A

bulb

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3
Q

classification according to parts of plant used: cassava, sweet potato, white potato, gabi, ube, taro

A

roots and tubers

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4
Q

classification according to parts of plant used: beans, monggo, patani

A

seeds

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5
Q

classification according to parts of plant used: broccoli, kinchay, labong

A

stems and shoots

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6
Q

classification according to parts of plant used: kalabasa, tomato, kalamansi, patola, cucumber, chayote, eggplant

A

fruits

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7
Q

classification according to parts of plant used: cauliflower, kalabasa, broccoli

A

flowers

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8
Q

seeds, roots, and tubers are rich in what?

A

carbohydrate

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9
Q

legumes or pulses are rich in?

A

protein

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10
Q

nuts, olives, and avocado are rich in?

A

fat

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11
Q

mushroom, tomatoes, radish, green leafy vegetables have a high ____ content

A

moisture

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12
Q

green leafy vegetables and yellow fruits are good source of what vitamin?

A

vitamin a

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13
Q

yellow fruits are a good source of what vitamin?

A

vitamin c

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14
Q

pulses and legumes are a good source of what vitamin?

A

vitamin b complex

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15
Q

4 types of plant cells

A

parenchyma
conducting
supporting
protective cells

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16
Q

type of plant cells that are thin-walled, made out of cellulose

A

parenchyma

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17
Q

as the fruit ripens, softening of the tissues occur due to the conversion of _____ to _____

A

protopectins, pectins

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18
Q

types of plant cells that are long tubes which carry water

A

conducting

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19
Q

type of plant cells that are made up cellulose that thickens when plant matures (lignified)

A

supporting

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20
Q

specialized parenchyma cells that secrete cutin and suberin resulting in thick and corky cells

A

protective cells

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21
Q

structural component that give form, shape, rigidity to plant parts

A

dietary fibers

22
Q

mainly cellulose, hemicellulose, and lignin; are excreted undigested, providing stool bulk not energy.

A

insoluble fiber

23
Q

precursor of pectin, found in immature fruits; does not form jelly network with sugar

A

protopectin

24
Q

water soluble, can form gels with sugar, important in jelly.

A

pectin

25
Q

formed by ripening enzymes in fruit this found in over-ripe fruits; does not also form gels.

A

pectic acid

26
Q

best known flavoring substance in fruits

A

sugar

27
Q

gives the characteristic flavor of fruits and vegetables

A

esters and aromatic compounds

28
Q

gives astringent taste

A

tannin

29
Q

strong flavor and aroma of garlic, onions, cabbage which intensify during improper cooking

A

volatile sulfur compounds

30
Q

addition of baking soda to chlorophyll forms ______

A

chlorophyllin

31
Q

addition of acid turns chlorophyll to _____

A

pheophytin

32
Q

lycopene is found in ____ and ____

A

tomato and watermelon

33
Q

carotene is found in ______

A

carrots

34
Q

cryptoxanthin and xanthin are found in ____

A

corn

35
Q

xanthophyll is found in _____

A

oranges

36
Q

capsanthin and cryptoxanthin is found in _____

A

red peppers

37
Q

lutein and violaxanthin are found in _____

A

green peppers

38
Q

violaxanthin is found in ______

A

pineapple

39
Q

changes to blue in the presence of alkali

A

anthocyanin

40
Q

acidic ph has a bleaching effect

A

antoxanthins

41
Q

____ generally softens fiber

A

heating

42
Q

addition of _____ toughens fiber

A

acid

43
Q

addition of _____ softens fiber

A

alkali

44
Q

addition of ____ increases firmness or delay softening

A

lime

45
Q

cabbage and radish should be cooked ____

A

uncovered to release sulfur compounds

46
Q

starchy foods like rootcrops should be ____ to prevent enzymic browning

A

soaked in water

47
Q

it is also called pulses, high in protein

A

legumes

48
Q

variety of fruits consisting of hard or leathery shell that encloses a fat-rich kernel

A

nuts

49
Q

legumes and nuts contain ___ the protein content of lean meat per serving

A

half

50
Q

good sources of iron, lysine, phosphorus but low in calcium, niacin, and thiamin

A

legumes and nuts

51
Q

____ cause a chronic form of food intoxication

A

aflatoxin

52
Q

kinds of salad

A

fruit, vegetable, starch, molded

BASIC FOODS (16 decks)

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