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food fundamentals > Chapter 3 (vegetables) > Flashcards

Chapter 3 (vegetables) Flashcards

1
Q

five composition of plants cells

A
  1. cell walls
  2. vacuoles
  3. intercellular air
  4. cytoplasm
  5. plastids
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2
Q

3 types of plastids and what they contain

A
  1. chloroplast - chlorophylls
  2. chromoplast - carotenoid
  3. leucoplast - non-pigmented
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3
Q

compunds of vacuoles (4)

A

water, anthocyanins, flavor compund, organic acids

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4
Q

intercellulair air contributes to what

A

crispiness and volume

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5
Q

what hemicellulose and pectic substances provide to cell

A

elasticity and firmness (cement within + between the cell)

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6
Q

role and utility of guam

A
  1. ability to absorb water and swell

2. tchickening agent

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7
Q

role of pectic susbstance in industry

A

thickening and stabilizer, gelling agent, emulsifiers

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8
Q

pectic susbtances contribute to what

A

cloudiness in juice

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9
Q

part of plant anatomy that contain large amount of water and actively metabolizing part

A

leaves

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10
Q

what do stem (2)

A

support, transfer water and nutrients

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11
Q

what tubers do (2)

A
  1. storage vessels

2. means to propagate new plants

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12
Q

what bulbs do

A

storage organ during plant dormancy

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13
Q

what type of vegetable is only one per plant (2)

A

root and bulbs

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14
Q

what type of vegetables are many by plants (1)

A

tuber

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15
Q

role of catorenoids (4) + 2 examples

A
  • antioxydants
  • anti-inflamation
  • reproduction
  • vision
    ex: carots, dark leafy green vegetables
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16
Q

role of Vitamin C (3) + 3 examples

A
  • enzymatic cofactor
  • antioxidant
  • immunity
    ex: citrus, bell pepper, tomatoes
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17
Q

role of folate (3) + 2 examples

A
  • DNA synthesis
  • repair and methylation
  • reduces NTDs
    ex: dark leafy green vegetables, legumes
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18
Q

role of riboflavin (2) + 3 examples

A
  • antioxidant
  • metabolism
    ex: mushroom, leafy green vegetables, sea vegetables
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19
Q

phyotchemicals of cruciferous vegetables + roles

A

indole glucosinolate , protect against some certain cancer

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20
Q

rich sources of lutein + roles (3)

A

broccoli, kale, corn, pumpkin

– cataracts, macular degeneration, bright light sensitivity

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21
Q

role of luteolin (3)

A
  • antioxidant
  • anti-inflammation
  • decrease growth of cancer cells
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22
Q

phytochemicals in soybean + role

A

genistein, decreased risk of breast and uterine cancer

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23
Q

what is degorging (change during cooking/flavour)

A

removal of bitter compounds using salt/osmoting pressure

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24
Q

why blanching fresh vegetables before frozen

A

killing enzymes that degrade the product

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25
Q

what legumes in dry storage (5)

A

potatoes, tomatoes, squash, bulbs, dried legumes

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26
Q

advantages of dry storage

A

retain texture + flavor

speed up the ripening process

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27
Q

why don’t storage potatoes in the refrigeration

A

it causes conversion of starch to sugar, leading to waxy texture

28
Q

what happens when potatoes are exposed to light

A

create solanine (appears as a greenish tinge on potatoes and it is toxic)

29
Q

carotenoids with vitamin A

A

carotene alpha, gamma, beta

cryptoxanthins

30
Q

role of potassium

A

important role in fluid balance

31
Q

role of lycopene (2)

A

powerful antioxidant

reduce risk of prostate and digestive tract cancer

32
Q

what happens to the texture during cooking

A
  1. gelatinization of starch
  2. reduction in crunchiness
  3. softening the cellulose
  4. dissolving hemicellulose, pectic substances
  5. calcium salt in industry
  6. alkaline environment can lead to a mushy texture
33
Q

4 plant fibers

A
  1. cellulose
  2. hemicellulose and pectic substances
  3. lignin
  4. guam
34
Q

how reduce the bad odors (4)

A
  1. shortening cooking time
  2. adding vinegar to cooking water
  3. removing cooking lid occasionnaly to let volatiles escape
  4. put onion in fridge before cutting
35
Q

tips for retaining nutrients

A
  1. minimize the amount of water
  2. consume liquid left in pan
  3. shortening the cooking time
  4. don’t use baking soda
  5. cook vegetables with skins on
  6. cut food in bigger chunks (reduces surface area)
36
Q

what do flowers (3)

A
  1. male and female parts
  2. plant reproduction
  3. pollination
37
Q

characteristics of fruits

A
  1. protect seeds

2. seed bearing structure of flowering plants

38
Q

characteristics of roots (2)

A
  1. high in CHO

2. draw nutrients and mositure in from the soil

39
Q

3 examples of tubers

A

potatoes
ginger root
sunchoke (jerusalem artichoke)

40
Q

3 examples of flowers

A

cauliflower, broccoli, artichoke

41
Q

4 examples of stem

A

celery
asparagus
anise (fennel)
kohlrabi

42
Q

5 examples of bulbs

A 
onion
shallot
garlic
leek
chives
43
Q

9 examples of roots

A 
carrots
sweet potato
radish
beet
rutabaga
turnip
celeriac (celery root)
jicama
parsnip
44
Q

examples of leaves

A 
kale lettuce
chinese cabbage
parsley
romane spinach 
bok choy
turnip greens
45
Q

5 examples of vegetables with chlorophylls

A

broccoli, kate, green cabbage, lettuce, spinach

46
Q

9 examples of vegetables with carotenoids

A

carrots, tomatoes, watermelon, squash, red and yellow peppers, peaches, oranges, pineapples, winter squashes

47
Q

4 examples of anthocyanin

A

red cabbage, red potato, radish, eggplant

48
Q

5 examples of anthoxanthin

A

cauliflower, onions, rices, white potatoes, turnips

49
Q

number of grams of F and V to consume every day

50
Q

3 types of xantophylls

A

cryptoxanthins, lutein, zeaxanthin

51
Q

what cause the change of colour of the carotenoids when it is cooked (become lighter)

A

isomerization

52
Q

flavonoids is found in

53
Q

structure of flavonoid is characterize by the presence of

A

flavylium-ion

54
Q

anthoxantin is sensitive to what (2) + what is the colour

A
  • excessive heating
  • presence of metals (Fe,Cu)
    1. blue-black or red-brown
55
Q

colours of betalains in an acid environment

A

purple to red

56
Q

colours of betalains in a basic environment

A

red to yellow

57
Q

why freezing cause a loss of qualities

A

due to bursting of cell membranes

58
Q

what do modified atmospheric packaging

A

altering permeability of packaging to vapors

59
Q

water lost results in..

A

deflation and wilting

60
Q

optimal humidity

61
Q

3 ways to retain moisture

A
  1. spray with mist
  2. wax coatings
  3. wrapping with paper towel in ventilated bag
62
Q

one tip to keep the flavor during cooking

A

minimize amount of water to avoid leaching of flavor compunds into water

63
Q

nutrient-specific sensibility to what

A

heat,light,pH

64
Q

6 examples of cruciferous vegetables

A

broccoli, cauliflower, kale, cabbage, turnip, rutabaga

65
Q

4 examples of allium vegetables

A

garlic, onion, shallot, leek

66
Q

5 examples of lutein

A

broccoli, pumpkin,corn GLV (kale, spinach)

67
Q

5 examples of luteolin

A

green pepper, broccoli, herbs (rosemary,parsely,thyme), camomile,celery

food fundamentals (13 decks)

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