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Food Fundamentals 1 > Final Exam - Chapter 3,4,5 > Flashcards

Final Exam - Chapter 3,4,5 Flashcards

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1
Q

Examples of fruits (image of the plant slide)

A

Avocado, cucumber, eggplant, pepper, pumpkin, snap beans, squash, tomato

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2
Q

Examples of stems and shoots + def

A

Celery, asparagus, fennel. Transfer water and nutrient, supports

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3
Q

Examples of flowers + def

A

Artichoke, broccoli, cauliflower. Male and female part, plant reproduction, pollination

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4
Q

Examples of tubers + def

A

Ginger root, potato. Storage vessel, propagate new plants, high in CHO

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5
Q

Examples of seeds + def

A

Lentils, beans, corn, peas. Can create new plants, high in CHO

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6
Q

Examples of leaves + def

A

Kale, lettuce, brussel sprouts, cabbage, parsley, spinach. Actively metabolizing part, a lot of water

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7
Q

Examples of root + def

A

Sweet potato, carrot, turnip, parsnip, beet, radish, rutabaga. Draw nutrient and moisture from the soil, high in CHO

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8
Q

Examples of bulbs + def

A

Garlic, shallots, chives, onion, leek (poireau). Storage organ during plant dormacy, high in CHO

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9
Q

Definition of FRUIT

A

Matured ovary of a flower, including seeds and adjacent parts, protect seed, part of the plant containing the seeds.

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10
Q

Definition of SIMPLE FRUIT & 2 types

A

Single ovary on one flower.
Drupe: plum, peach, apricot. Stony pit with seeds inside
Pome: apple, pear. Tiny seeds inside

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11
Q

Definition of AGGREGATE FRUIT & 2 types

A

Multiple ovaries on one flower. Raspberry (pits). Strawberry (achenes).

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12
Q

Definition of MULTIPLE FRUIT

A

Multiple flowers

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13
Q

Nutritional value of fruits (general)

A

Water: 70-95%
Fat/protein: <1% (except avo, olives, coco)
Vit, min, phenolic compounds, organic acids, phytochemicals, cellulose, hemicellulose, pectic substances, 3 sugars (sucrose, fructose, glucose)

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14
Q

FRUITS- Roles of Phenolic compounds (2) and how to prevent its action.

A
  1. Bitter taste & decrease as ripening progress increase
  2. Responsible for:
    Browning: Phenolic compounds + polyphenol oxidase enzymes + O2
    Browning by bruising= Cutting the cells, enzymes are released and exposed to air
    To prevent browning:
    Denature enzyme (boiling water, careful not to harm fruit. OR Add acid)
    Slow enzyme (Cold temperature, saltwater)
    Block O2 (Coat with sugar, water, antioxydants (vit c, sulfites))
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15
Q

3 fruits high in VIT C

A

Papaya, guava, cantaloupe

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16
Q

FRUITS- Vitamins are at their peek when ___________

A

Fruit ripens, at maturity

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17
Q

Explain the change of colour in fruits (ripening, cooking)

A

During ripening process, the chlorophyll degrades and other pigments appear = carotenoids, anthocyanins, anthoxanthins.
During cooking, the change in the pH makes the pigments change.

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18
Q

Components responsible for the flavour in FRUITS

A

Sugars, phenolic compounds, essential oils, acids, aromatic compounds, zest

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19
Q

FRUITS- Ripening- Explain the change in texture
Cooking (2)
Alkali
Acid/sugar

A

Ripening- Pectic substances in middle lamella (cell walls) degrade and soften the fruit
Cooking- Protopectin to pectin
Cooking- Hemicellulose, cellulose degrade and make the fruit mushy
Alkali- Hemicellulose is hydrolyzed and makes the fruit mushy
Acid/sugar- Firm

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20
Q

FRUITS- Loss of flavour during cooking is caused by (2)

A

Aromatic compounds and essential oils (loss)

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21
Q

FRUITS- Cooking methods (3)

A

Dry heat: griling, broiling, baking, sauteing, frying
Moist heat: poaching, stewing
Dried fruits: soaking in water, simmered

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22
Q

Purchasing/grading FRUITS (3)

A
  1. Most of them are not graded
  2. Country of origin has to be on the container, except if it is from Canada
  3. Uniformity size, shape, minimum and maximum diameter, minimum length, colour, maturity, clean and free from damage
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23
Q

Processed FRUITS

A

Allow F&V consumption all-year long
Canned: own juice, light syrup, heavy syrup
Frozen: colour, taste, nutrition well retained
Dried: 85%<30% water
Juiced

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24
Q

FRUITS that ripen after harvest, FRUITS that ripen before harvest

A

Climacteric fruits - Apple, avocado, banana, peach, pear, plum, tomato, tropical fruits
Non-climacteric fruits - Cherry, blueberry, strawberry, Citrus fruits (lemon, grapefruit, orange), grapes, melon, olives

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25
Q

FRUITS- Waxes

A 
Cutin= natural, protects surface and water loss
Additives= protects surface, water loss, enhance appearance, contains preservatives or colour
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26
Q

FRUITS - Additives

A

Waxes, Sulfites & vit C (browning), sorbates & benzoates (antimicrobial)

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27
Q

Definition of Magnetron

A

Vacuum electron tube that converts household electricity into microwaves and set in motion by a fan

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28
Q

Using metal in a microwave (3 things to look for)

A

Reasonably large, metal/foil is grounded along the bottom of the microwave, keep away from walls

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29
Q

How many grams per day of F&V is recommended by WHO

A

> 400g

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30
Q

VEGETABLES- Definition

A

All other edible plant parts: bulbs, tubers, root, stem, leaf, flower

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31
Q

Definition of Functional foods

A

Foods that have potentially positive effect on health beyond basic nutrient needs.

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32
Q

Definition of Phytochemical

A

Non nutritive compounds in plants that are considered to have positive health benefits

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33
Q

Phytochem: Cruciferous vegetables have

A

Indole glucosinolat, may protect against cancers. Found in: Brassica vegetables: Broccoli, cauliflower, cabbage, kale, rutabaga

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34
Q

Phytochem: Allium vegetables have

A

Allicin: antimicrobial. Found in: Garlic, onion, shallots, chives, leek. mostly when it’s crushed(garlic)

35
Q

Phytochem: Lycopene

A

Antioxydant. May reduce prostate and digestive tract cancer. Found in: Tomato, watermelon

36
Q

Phytochem: Green leafy vegetables have

A

Lutein. Antioxydant for Macular degeneration and Cataract. Yellow-Carotenoid pigment. Found in: Kale, Spinach, Pumpkin, broccoli, corn.

37
Q

Phytochem: Luteolin

A

Antioxydant. May decrease growth of cancer cells, anti-inflammatory properties. Found in: Broccoli, celery, green peppers, chamomile, parsley, thyme, rosemary.

38
Q

Soybeans NV

A

Genistein. Decreased risk of breast and uterine cancer. High in protein, calories, fat. Contain isoflavones

39
Q

VEGETABLES: consider 3 grades

A

Fancy, choice, standard, 1, 2, 3

40
Q

VEGETABLES: Changes in TEXTURE

A
  1. Reduction in crunchiness
  2. Gelatinization of starch
  3. Softening of cellulose
  4. Dissolving hemicellulose and pectic substances
41
Q

VEGETABLES: Changes in FLAVOUR

A
  1. Use minimal water to reduce flavour leaching in water
  2. Caramelization
  3. Degorging: Removal of bitter compounds using salt/osmotic pressure
42
Q

VEGETABLES: Changes in ODOR

A

Sulfur compounds: Allium + cruciferous vegetables
Can be reduced by:
1. Shortening cooking time
2. Put onion in the fridge before cooking
3. Adding vinegar to cooking water
4. Removing lid occasionally to let volatiles escape

43
Q

VEGETABLES: Changes in COLOUR

A
  1. Pigments are sensitive to heat, light, pH (adjustments in time, pH, temperature can reduce)
  2. Maillard reaction, caramelization, enzymatic reactions
44
Q

VEGETABLES: Changes in NUTRITIVE VALUE

A
  1. Leaching in major cause of loss of nutrient
  2. Nutrients sensitivities to heat, light, pH
  3. Cooking increases protein in legumes and lycopene in tomatoes
45
Q

VEGETABLES: Tips for retaining nutrients

A
  1. Cook with little water
  2. Short-time cooking
  3. Consume liquid in the pan
  4. Cook vegetables with skin on
  5. Cut in bigger chunks
  6. Don’t use baking soda
46
Q

VEGETABLES: Adequate storage is important because

A
  1. Reduce respiration rate (refrigeration, freezing, controlled atmospheric storage, modified atmosphere packaging)
  2. Reduce moisture loss results in deflation and wilting. (85-95%). Wax coating, mist, wrap with paper towel in ventilated bag
47
Q

VEGETABLES - Fiber (cellulose)

A

Cellulose: main component cell walls, provides strength and structural support

48
Q

VEGETABLES - Fiber (hemicellulose)

A

Hemicellulose+ pectic substances: cement between cell walls, firmness and elasticity

49
Q

VEGETABLES - Fiber (lignin)

A

Non CHO fibers, strength, increase with time

50
Q

VEGETABLES - Fiber (gums)

A

Gums: absorb water and swell, thickening agent, gum arabic, guar gum

51
Q

VEGETABLES - Fiber (pectic substances)

A

Pectic substances: cause cloudiness in juices, large polysaccharide, thickening agent

52
Q

Definition - RADAR

A

RADAR : Radio Detection And Ranging

53
Q

Vegan/vegetarian have lower risks of

A

High cholesterol, High blood pressure, Diabetes, obesity, cancers

54
Q

Serving for plant-based proteins

A

3/4 cup cooked legumes tofu, 2tbsp nut butter, 1cup fortified soy milk, 1/4nuts

55
Q

Definition of legumes

A

Grow as seeds without a pod

56
Q

Limiting amino acid

A

Legumes: Methionine, Tryptophan
Seeds: Methionine, Lysine
Grains: Lysine, Threonine, tryptophan
Nuts: Methionine, tryptophan, lysine

57
Q

Nuts are a good source of

A

Protein, fiber, vitamins, minerals, high fat content and high calorie content

58
Q

Dishes with LEGUMES

A

Indian dal, French cassoulet, Mexican burrito, Levantine Hummous

59
Q

3 types of LEGUMES

A

Pulses: Dried beans, dried peas, lentils, chickpeas
Fresh beans/peas
Soybeans, peanuts

60
Q

Legumes are a good source of

A

Fiber and other complex carbohydrates (starch)(raffinose, stachyose, sucrose, verbascose), protein, folate(important for pregnancy spina bifida), calcium (low bioavailablity), potassium, phosphorus, iron

61
Q

Cause & How to reduce gas when eating LEGUMES

A

Intestinal Bacterial ferment indigestible oligosaccharides form methane, hydrogen and carbon dioxide.

  1. increase ratio water/beans (some nutrient loss)
  2. adding phenolic compounds (done by industry, interferes with intestinal microorganism actions)
  3. adding baking soda (protein, vit b loss, mushy)
  4. taking enzymes containing products to help digest oligosaccharides into digestible forms
62
Q

Why cook LEGUMES

A
  1. Gelatinize the starch
  2. Altering the texture
  3. Improving the flavour
  4. Eliminate toxic substances
63
Q

3 bad substances in pulses

A

Lectins
Cyanide
Protease inhibitors

64
Q

Reasons to sprout

A

Enhance flavour, nutrient content, digestibility (release enzyme like a-amlyose that break down starches), palatabilty

65
Q

What is TVP & why do we use it?

A

Textured vegetable protein, made from soybeans, peanuts, sunflower. Protein altered into porous and fibrous pieces. Cheap & low in fat

66
Q

Tofu

A

Proteins is soy beverage are coagulated (calcium sulfate dehydrate to increase volume) (calcium chloride to increase calcium content and firmness). Curds are separated and pressed.

67
Q

Soy beverages

A

From ground soybeans OR soy flour not de-fatted. Soaked and ground in 10-fold xs water. 25% calcium and lack B12. Look for fortified. Vit A, B2, D added

68
Q

Fermented soy products

A

Fermented soy paste: soybeans + rice/barley + salt
Soy sauce: Soybeans, wheat, salt, aspergillus oryzae
Tempeh: Fermented whole soybeans, molded to a cake (rizhopus oligosporus). B12 inactive form, nutty taste, Indonesia

69
Q

Dry storage used for:

A
  1. Retain texture and flavor
  2. Tomato, squash, potato, dried legumes, bulbs
  3. Accelerate ripeniing process
70
Q

Storage for potatoes is best when

A

Dark dry cool place, no fridge because make the starch waxy, far from light because it causes Solanine (toxins that makes potato yellow).

71
Q

Controlled\modified atmospheric storage\packaging:

A
  1. O2 increased, CO2 decreased

2. Altering permeability of packaging to vapors

72
Q

Chlorophyll characteristics

A
  1. Poryphrin ring with Mg ion in center, fat soluble, found in plastids, essential for photosynthesis, degradation over time (leaves fall), sensitive to heat. Chloro a (methyl) chloro b (aldehyde)
73
Q

Excessive heating to Chlorophyll

A
  1. Break cell walls, release organic acids, H+ ions replace Mg ions and form pheophytin
74
Q

Carotenoids characteristics

A

Fat soluble, found in plastids, excessive heat decreases Vit A activity and colour becomes lighter because of isomerization. Vit A (alpha, beta, gamma) cryptoxanthins

75
Q

Flavonoids characteristics

A

Flavylium ion structure

  1. Anthocyanin: red, blue, purple. acidic:pink neutral:purple basic:blue. Berries, red cabbage
  2. Anthoxanthins: white, cream. Acid:intensified white colour, basic:yellow. In presence of Fe or Cu: blue-black,red-brown.Cauliflower, onion,mushrooms
  3. Betalains: betaxanthins(yellow) betacyanins(red). acid:purple->red basic:red->yellow
76
Q

Definition of Sensory evaluation

A

Scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products

77
Q

Odour is detected by

A

Olfactory epithelium and transmitted by electrical impulses

78
Q

Cannot smell

A

Anosmia

79
Q

3 classification systems

A

Spicy, flowery, fruity, resinous, burnt, foul
Frangrant,acid,burnt,caprylic
Inedible, edible

80
Q

Taste buds are found

A

Tongue, upper esophagus, soft palate, cheek and epiglottis

10,000 taste buds

81
Q

Taste 6 groups

A 
Sweet - sugar
Salty - cations
Sour - acids 
Bitter- phenolic compounds
Umami - glutamate 
Oleogustus - fatty acids
82
Q

Definition of Mouthfeel

A

A product’s physical and chemical interaction in the mouth

83
Q

Types of tests

A

Analytical

Affective (preference)

Food Fundamentals 1 (4 decks)

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