Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FND 100 Final > FND 100 Fruits and Vegetables > Flashcards

FND 100 Fruits and Vegetables Flashcards

1
Q

What are Canada’s Dietary Guidelines for fruit and vegetables?

A

Should be consumed regularly and can be fresh, frozen, canned, or dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Recommendations of number of servings of fruit and veggies

A

7-10 servings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Examples of fruit or veggies servings

A

Juice box can be counted as 2 servings
One medium sized fruit or vegetable
Half a cup of fresh or frozen or canned product
One cup of salad, half a cup of coked leafy veggies
Half a cup of 100% juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What supplies the majority of the human food supply

A

Plant tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How many plant species are important in world trace

A

100-200 species

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How many species are responsible for the bulk of food crops

A

14 species

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

14 species responsible for bulk of food crops include

A

Rice
Wheat
Sorghum
Barely
Sugar cane
Sugar beets
Potato/ sweet potato
Cassava
Beans/legumes
Soybean
Peanuts
Coconuts
Banana

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is a fruit?

A

A fruit is the mature ovary of a flower include the seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Types of fruit

A

Simple
Aggregate
Multiple fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is simple fruit?

A

Single ovary in one flower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Categories of simple fruit

A

Pomes and drupes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Pomes

A

Apples, pears, citrus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Drupes

A

Peaches, plums, apricots, nectarines, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the core of an apple called?

A

The carpal and is made up of the remains of the structure of the flower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the pericarp?

A

The flesh of the fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is an apple classified as?

A

A pome because it contains 5 encapsulated seeds within the core line

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Other categories of simple fruits

A

Pepo
Drupe
Legume
Pome
Citrus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are pepos?

A

Members of the squash family. Cucumber, squash, pumpkin
Certain legumes or seed pods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is a pith?

A

The white bit that we pick off the oranges called the asbedo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the asbedo the source of?

A

The majority of the pectins we use in our jam making. Comes from the pith of the citrus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What does citrus include?

A

Oranges, lemons, limes, pomelos

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the flavedo?

A

Outer rind that is where all the flavour and aromatics come from

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is aggregate fruit?

A

Single flower with multiple stamens or ovaries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Examples of aggregate fruit

A

Soft fleshed berries
Not blueberries but raspberries, blackberries
Aggregate contributes to clusters of juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are secondary cell walls composed of?

A

Lingand which contributes to a woody texture (example includes the very bottom portion of stalks of asparagus)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Where else do you find lignin

A

At the bottom of your stalk of broccoli (very though and typically discarded)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Lignin vs cellulose or hemicellulose

A

Very rich in dietary fiber that is very different from cellulose and hemicellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are pectins

A

Another type of polysaccharide in fruits and veggies they cement (hold) cells together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are pectins key to?

A

To jam and jelly making and tend to be at higher levels in unripened fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Best examples of multiple fruit

A

Pineapples and figs (multiple fruit from multiple flowers)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What happens to the sugar and starch as fruit matures or ripens?

A

The sugar content increase and starch content decreases and they become a little softer which is related to the soft content turning into sugars due to the metabolism of the content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What happens as a veggie matures

A

Starch content increases and sugar content decreases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Categories of veggies

A

Bulbs roots, tubbers, leaves stems, fruits, seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Bulbs

A

Garlic
Leeks
Onions
Shallots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Root

A

Beets
Carrots
Radishes
Parsnips
Rutabaga
Turnips
Daikon
Celeriac

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Tubers

A

White potatoes
Sweet potatoes
Jerusalem artichoke
Jicama

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What other edible form of plant do they include?

A

Roots
Tubers
Stems
Leaves
Pods and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Roots

A

Beets, heirloom carrots, heirloom beets, the starches and sugars are stored in the root structure as an energy storage depot or location

39
Q

Tuber

A

An underground thickened stem structure that can develop into another plant, taking white potato sticking tooth picks, suspending into class of water and seeing roots develop. They develop from the eyes of the potato

40
Q

Stems

A

Broccoli- brassica family

41
Q

Leaves

A

Talking about dark green leafy greens and values for having higher water content and their vitamins and minerals

42
Q

What are leaves a good source of?

A

Beta carotene (provitamin A)

43
Q

What is dark green associated with?

A

Chlorophyll under the beta carotene

44
Q

What do both fruits and vegetables have?

A

Cell walls which are distinguished by having a rigid structure

45
Q

What does the primary cell wall contain?

A

Cellulose and hemicellulose

46
Q

What does the secondary cell wall contain?

A

Lignin and pectin (cements cells)

47
Q

Role of Golgi apparatus in the plant cell?

A

Packing up proteins and lipids that have been synthesized by the plant cell metabolism

48
Q

What is the largest organelle in the plant cell?

A

The vacuole in the center of the plant cell

49
Q

What do you find in the vacuole?

A

May contain air or water as a aqueous environment normally where you find the water soluble pigments

50
Q

Where do you find Anthocynanins?

A

In the vacuoles (red, purples, blues) assocaited with raspberries, blueberries, strawberries

51
Q

Why do apples flow?

A

One of the reasons apples float is because of the air in vacuoles

52
Q

Where is the chlorophyll pigment found in the cell?

A

In chloroplast (which also contains lipid since chlorophyll is lipid soluble )

53
Q

Where are carotenoids found in cell wall?

A

In chromoplast (contains lipids since pigment is lipid soluble)

54
Q

Leucoplast contains what?

A

Starches (leuco means white)

55
Q

What is the nutritive value of fruits and vegetables none for?

A

High water content 75% - 95%

56
Q

Fresh weight of water in wet crops

A

70-90%

57
Q

Wet crops

A

Fresh of wet crops include fresh fruit and veggies

58
Q

What percent of water in dry crops?

A

<20% of weight of dry crops

59
Q

Dry crops

A

Dried beans/ legumes

60
Q

Percent of moisture in dry crops

A

Contain up to 70% moisture which is why they don’t last forever and contain a best before date

61
Q

What is the loss of texture in fruit and veggies due to?

A

Loss of turgor pressure in the plant (the moisture we expect to be in our fresh product has physical pressure outside) presses outward in the plant wall which gives you the firmness of the celery

62
Q

What does a loss of moisture and turgor pressure result in?

A

Diminished quality

63
Q

What percent of veggies to starch and simple sugars make up (carbohydrates)?

A

75% of solid matter of plants

64
Q

What happens to sugar and starch as fruit ripens?

A

As fruit mature or ripen the sugar increases and starch decreases and vice versa for veggies

65
Q

Fibre in fruit and veggies

A

Pectins and cellulose

66
Q

Are the fibers in fruits and vegetables digestible?

A

Not water soluble or digestible

67
Q

What in the fruit is a good source if pectins and fiber?

A

Pith of citrus is a very good source of pectins and dietary fiber or plant cell wall structures are important fro the overall structure of the plant

68
Q

What is the function of proteins in plant tissues?

A

Main proteins have a storage function within plant tissues

69
Q

What makes up the majority of proteins?

A

Gluten proteins making up 80% of the proteins

70
Q

What is the other 20% of proteins made up of?

A

Albumins and globulins

71
Q

Soybeans protein

A

Globulin proteins

72
Q

What is dry weight of lipids

A

Example: lipid content is on a dry weight basis. Avocado has been fully dehydrated so no longer contains moisture. Percent of lipid will be much larger than if it was fresh and expressed on a wet weight basis

73
Q

What does Oleic acid help with?

A

Helps make olive oil a fluid or plastic fat with its double bond

74
Q

What is the concern with palm oil?

A

Tropical oil and is valued and used very widely. Palm oil has similarities to cocoa butter so can be used as a substitute to give us a similar tasting and feeling product for less money

75
Q

Principal fatty acids of reserve triglycerides table: olive oil

A

olive oil is MUFA and fluid but is not completely unsaturated (not possible in a natural oil or fat, is never one kind o molecule). Olive oil has significant saturated fatty acid

76
Q

Principal fatty acids of reserve triglycerides table: corn oil

A

Because it is a veggie oil corn oil is fluid and contains PUFA but it can also contain a significant component of saccharides

77
Q

Principal fatty acids of reserve triglycerides table: corn oil (Coconut oil)

A

Coconut oil contains high percent of saturated medium chain fatty acids
Allows it to be a solid or plastic fat. Some people use coconut fat as coffee cream as substitute but it is not heart healthy at all!!

78
Q

What makes oil liquid?

A

Unsaturated

79
Q

Palmitic

A

16 carbons and fully saturated

80
Q

Oleic

A

18 carbons

81
Q

Flavour of citric acid

A

Tartness or Sourness

82
Q

Structure of citric acid

A

Had three carboxylic acid groups os if they become ionized we have contribution of the H ions which gives us food sourness

83
Q

Structure of malic acid

A

Two carboxylic acid groups

84
Q

What does malic acid contribute to?

A

Flavour of certain berries and apples

85
Q

Where does soybean oil end up?

A

The lymphatic pathways

86
Q

What does soybean oil resemble?

A

Short chain so like butter

87
Q

What are low acid foods?

A

PH greater or equal to 4.5

88
Q

What foods have low pH?

A

Citrus, plums, prunes, apples, strawberries , peaches, raspberries pears

89
Q

Low acid fruits

A

Risk of food borne illness is higher

90
Q

What do low acid fruits and vegetables include?

A

Tomatoes, bananas, figs, potatoes, peas, corn, dates

91
Q

Oxalic acid

A

Spinach contains oxalic acid

92
Q

What can oxalic acid do?

A

It can bind calcium and cause it to be insoluble which can be of issue in the gut of the small intestine

93
Q

Why is insoluble calcium in the gut a concern?

A

It needs to be soluble in order to be absorbed so will not support calcium intake and absorption if it is chelated

94
Q

What is parsley a good source of?

A

Source of irons and ascorbic acid which can help with absorption of iron from the small intestine

FND 100 Final (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions