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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
FRUITS- Waxes
``` Cutin= natural, protects surface and water loss Additives= protects surface, water loss, enhance appearance, contains preservatives or colour ```
26
FRUITS - Additives
Waxes, Sulfites & vit C (browning), sorbates & benzoates (antimicrobial)
27
Definition of Magnetron
Vacuum electron tube that converts household electricity into microwaves and set in motion by a fan
28
Using metal in a microwave (3 things to look for)
Reasonably large, metal/foil is grounded along the bottom of the microwave, keep away from walls
29
How many grams per day of F&V is recommended by WHO
>400g
30
VEGETABLES- Definition
All other edible plant parts: bulbs, tubers, root, stem, leaf, flower
31
Definition of Functional foods
Foods that have potentially positive effect on health beyond basic nutrient needs.
32
Definition of Phytochemical
Non nutritive compounds in plants that are considered to have positive health benefits
33
Phytochem: Cruciferous vegetables have
Indole glucosinolat, may protect against cancers. Found in: Brassica vegetables: Broccoli, cauliflower, cabbage, kale, rutabaga
34
Phytochem: Allium vegetables have
Allicin: antimicrobial. Found in: Garlic, onion, shallots, chives, leek. mostly when it's crushed(garlic)
35
Phytochem: Lycopene
Antioxydant. May reduce prostate and digestive tract cancer. Found in: Tomato, watermelon
36
Phytochem: Green leafy vegetables have
Lutein. Antioxydant for Macular degeneration and Cataract. Yellow-Carotenoid pigment. Found in: Kale, Spinach, Pumpkin, broccoli, corn.
37
Phytochem: Luteolin
Antioxydant. May decrease growth of cancer cells, anti-inflammatory properties. Found in: Broccoli, celery, green peppers, chamomile, parsley, thyme, rosemary.
38
Soybeans NV
Genistein. Decreased risk of breast and uterine cancer. High in protein, calories, fat. Contain isoflavones
39
VEGETABLES: consider 3 grades
Fancy, choice, standard, 1, 2, 3
40
VEGETABLES: Changes in TEXTURE
1. Reduction in crunchiness 2. Gelatinization of starch 3. Softening of cellulose 4. Dissolving hemicellulose and pectic substances
41
VEGETABLES: Changes in FLAVOUR
1. Use minimal water to reduce flavour leaching in water 2. Caramelization 3. Degorging: Removal of bitter compounds using salt/osmotic pressure
42
VEGETABLES: Changes in ODOR
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
VEGETABLES: Changes in COLOUR
1. Pigments are sensitive to heat, light, pH (adjustments in time, pH, temperature can reduce) 2. Maillard reaction, caramelization, enzymatic reactions
44
VEGETABLES: Changes in NUTRITIVE VALUE
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
VEGETABLES: Tips for retaining nutrients
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
VEGETABLES: Adequate storage is important because
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
VEGETABLES - Fiber (cellulose)
Cellulose: main component cell walls, provides strength and structural support
48
VEGETABLES - Fiber (hemicellulose)
Hemicellulose+ pectic substances: cement between cell walls, firmness and elasticity
49
VEGETABLES - Fiber (lignin)
Non CHO fibers, strength, increase with time
50
VEGETABLES - Fiber (gums)
Gums: absorb water and swell, thickening agent, gum arabic, guar gum
51
VEGETABLES - Fiber (pectic substances)
Pectic substances: cause cloudiness in juices, large polysaccharide, thickening agent
52
Definition - RADAR
RADAR : Radio Detection And Ranging
53
Vegan/vegetarian have lower risks of
High cholesterol, High blood pressure, Diabetes, obesity, cancers
54
Serving for plant-based proteins
3/4 cup cooked legumes tofu, 2tbsp nut butter, 1cup fortified soy milk, 1/4nuts
55
Definition of legumes
Grow as seeds without a pod
56
Limiting amino acid
Legumes: Methionine, Tryptophan Seeds: Methionine, Lysine Grains: Lysine, Threonine, tryptophan Nuts: Methionine, tryptophan, lysine
57
Nuts are a good source of
Protein, fiber, vitamins, minerals, high fat content and high calorie content
58
Dishes with LEGUMES
Indian dal, French cassoulet, Mexican burrito, Levantine Hummous
59
3 types of LEGUMES
Pulses: Dried beans, dried peas, lentils, chickpeas Fresh beans/peas Soybeans, peanuts
60
Legumes are a good source of
Fiber and other complex carbohydrates (starch)(raffinose, stachyose, sucrose, verbascose), protein, folate(important for pregnancy spina bifida), calcium (low bioavailablity), potassium, phosphorus, iron
61
Cause & How to reduce gas when eating LEGUMES
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
Why cook LEGUMES
1. Gelatinize the starch 2. Altering the texture 3. Improving the flavour 4. Eliminate toxic substances
63
3 bad substances in pulses
Lectins Cyanide Protease inhibitors
64
Reasons to sprout
Enhance flavour, nutrient content, digestibility (release enzyme like a-amlyose that break down starches), palatabilty
65
What is TVP & why do we use it?
Textured vegetable protein, made from soybeans, peanuts, sunflower. Protein altered into porous and fibrous pieces. Cheap & low in fat
66
Tofu
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
Soy beverages
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
Fermented soy products
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
Dry storage used for:
1. Retain texture and flavor 2. Tomato, squash, potato, dried legumes, bulbs 3. Accelerate ripeniing process
70
Storage for potatoes is best when
Dark dry cool place, no fridge because make the starch waxy, far from light because it causes Solanine (toxins that makes potato yellow).
71
Controlled\modified atmospheric storage\packaging:
1. O2 increased, CO2 decreased | 2. Altering permeability of packaging to vapors
72
Chlorophyll characteristics
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
Excessive heating to Chlorophyll
1. Break cell walls, release organic acids, H+ ions replace Mg ions and form pheophytin
74
Carotenoids characteristics
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
Flavonoids characteristics
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
Definition of Sensory evaluation
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
Odour is detected by
Olfactory epithelium and transmitted by electrical impulses
78
Cannot smell
Anosmia
79
3 classification systems
Spicy, flowery, fruity, resinous, burnt, foul Frangrant,acid,burnt,caprylic Inedible, edible
80
Taste buds are found
Tongue, upper esophagus, soft palate, cheek and epiglottis | 10,000 taste buds
81
Taste 6 groups
``` Sweet - sugar Salty - cations Sour - acids Bitter- phenolic compounds Umami - glutamate Oleogustus - fatty acids ```
82
Definition of Mouthfeel
A product's physical and chemical interaction in the mouth
83
Types of tests
Analytical | Affective (preference)

Food Fundamentals 1 (4 decks)

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