Fruits and Vegetables

Question 1

What is the micronutrient composition of fruits and vegetables?

Answer 1

some minerals, some B, A and C

Question 2

What happens to fruits and vegetables as they age?

Answer 2

There is an increase in hemicellulose and lignin

Question 3

What is the limiting amino acid in soybeans?

Answer 3

methionine

Question 4

What is the protein content in protein concentrates? isolates?

Answer 4

> or = 70%; > or = 90

Question 5

What happens to starch in fruits and vegetable as it ages?

Answer 5

Turns to sugar

Question 6

Assign a stage of ripeness to the following compounds: Pectin, protopectin and pectinic acid?

Answer 6

Pectin–> ripe fruits
protopectin–> unripe fruit
pectinic acid–> overripe fruit

Question 7

How can an enviorment be modified to delay the aging process in apples?

Answer 7

Oxygen must be reduced

Question 8

which food darken rapidly when cut?

Answer 8

fruits low in vitamin C

Question 9

How many oranges does it take to make 1 qt of juice?

Answer 9

12 oranges

Question 10

What does a Brix hydrometer measure?

Answer 10

the density of a syrup

Question 11

Which substance speeds up the cooking process off fruits and vegetable?delays it?

Answer 11

acid;base and calcium

Question 12

What is the color of chlorophyll when it’s cooked in an acid? base?

Answer 12

olive green;bright green

Question 13

These foods contain lycopene?

Answer 13

tomatoes, watermelon, apricots

Question 14

Flavonoids that are affected during cooking?

Answer 14

anthocyanins and anthoxathins

Question 15

Pigments that are insoluble in water

Answer 15

chlorophyll and carotenoids

Question 16

what color are flavones (anthoxanthins) in an acid?

Answer 16

colorless

Question 17

what color are flavones (anthoxanthins) in a base?

Answer 17

yellow

Question 18

Which vegetables contain sugar?

Answer 18

corn and peas

Question 19

natural source of msg

Answer 19

young vegetables

Question 20

How should brussel sprouts be cooked to obtain the best flavor?

Answer 20

uncovered with little water

Question 21

Compound responsible fro astringent feeling in the mouth

Answer 21

tannins

Question 22

Names the grades of Canned produce and describe the ir use

Answer 22

A(Fancy)-desserts and salads
B(choice)-processed
C (standard)-pie filling

Question 23

Name the grades of fresh produce

Answer 23

Fancy
Extra #1
#1
Combination
#2

Question 24

Why did the potatoes become green inside?

Answer 24

chlorphylyn developed because the potato was exposed to sunlight?

Question 25

How are old potatoes different from fresh potatoes?

Answer 25

old potatoes taste sweeter, cook to a darker brown, and are softer in texture/

Question 26

Guidelines to boil vegetables

Answer 26

use a small amount of water with salt and cover

Question 27

Guidelines to boil acici vegetables

Answer 27

increase amount water and do not cover

Question 28

Which vegetables should be used for stir-frying?

Answer 28

tender vegetables

Question 29

Why is the cooking time shortened for frozen vegetables?

Answer 29

The blanching and freezing have made them tender

Question 30

Preparation suggestions for cauliflower

Answer 30

cook cauliflower for a short amount of time cover

Question 31

Preparation suggestions for broccoli

Answer 31

cook in the microwave because it takes less time and it retain color better

Question 32

Preparation suggestion for cabbage

Answer 32

cook in large amounts of water for a short amount of time with the lid on initially

Question 33

A #10 contains how many cups and how many serving

Answer 33

13 cups;20-25 serving

Question 34

How many #10 can come in a case? How much does it weigh?

Answer 34

6 cans; 6 lbs 9 oz