Brainscape's Knowledge GenomeTM

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


See full index

Food Fundamentals > Herbs and spices Examen2021 > Flashcards

Herbs and spices Examen2021 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What is a herb

A

Is the fresh or dried leave of aromatic plants

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

What is a spice

A

Is the dried parts of aromatic plants with the exception of leaves

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

How many types of classes there is on a conventional classification of spices

A

5 classes: hot spices, mild spices, aromatic spices, herbs, aromatics vegetables

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

Give an example of hot spices

A

Capsicum, cayenne pepper, black and white peppers, ginger

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

Give an example of mild spices

A

Paprika and coriander

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

Give an example of aromatic spices

A

Allspice, cardamom, cassia, cinnamon, clove, cumin, dill, fennel, nutmeg, mace

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

Give an example of herbs

A

Basil, bay leaves, dill leaves, marjoram, tarragon, thyme

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

Give an example of aromatic vegetables

A

Onion, garlic shallot, celery

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

Is cinnamon an herb or an spice

A

An spice

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

Who is the biggest importer of spice

A

USA

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

Who is the largest producer

A

India

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

Spice was first used for what?

A

For meat preservation, but onion and garlic was used for preserve their health and cinnamon to embalm the dead

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

Herbs and spices are used for what

A

Enhance flavour, and taste of foods
Used in perfumery, cosmetics and pharmaceutical industries
Antimicrobials and antioxidants

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

What is the colour of caratenoids and what herbs or spices there is

A

Tint: reddish orange

Herb or spice: red pepper, mustard, paprika, saffron

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

What is the color of violaxathin and what is the herb or spice used

A

Tiny: orange

Herb or spice: parsley, sweet pepper

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

What is the color of curcumin and what is the herb or spice used

A

Tint : orange yellow,

Herb or piece : turmeric

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

What is the color of chlorophylls and what is the herb or spice used

A

Tint : green

Herb or spice: herbs

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

Herbs can help replace what?

A

Sodium, sugar, and artificial colours and flavours

19
Q

You can replace salt with what

A

With lemon juices, vinegar

20
Q

Herbs and spices has 2 functions. What is it?

A

Antioxidant and antimicrobial

21
Q

What is the antioxidants functions on herbs and spices?

A

Antioxidants are added to food to preserve the lipids components, phenolic compounds are the primary antioxidants present in spices.
Rosemary is widely used as antioxidants.
oregano, thyme, marjoram, sage, basil, coriander, posses antioxidants properties better than those of the synthetic antioxidant butylated Hydroxytoluene

22
Q

What is the antimicrobial function of herbs and spices?

A

Some are inhibitory to some pathogenic and spoilage, like oregano and thyme.

23
Q

How to use spices in recipes

A

They are added early in the cooking process to let flavour blend

24
Q

How to get spices more flavour

A

Use whole spices and bring them before use to release the volatile compounds that enhance flavour

25
Q

How to store spices

A

Store away from direct heat sources, at room temperature, in the dark

26
Q

How to use herbs in recipes

A

Fresh herbs are best added to dishes with a short cooking time or toward end of cooking
. Dried herbs are ideal for longer cooking times

27
Q

How to chose to use fresh or dried herbs

A 
Tender herbs (basil, parsley) tend to taste better fresh.
stronger herbs ( rosemary, oregano) taste better when their flavours are more concentrated through drying.
28
Q

Do spices have a shelf life ?

A

No, they lose their potency after a long period of time

Whole spices stay fresh for 4 years
Ground spice for 2 years
Fresh spices for one week

29
Q

What is the overall health benefits of herbs and spices? And where they are derive from?

A

Antioxidants, anti inflammatory, antitumorigenic, anticarcimogenic, and glucose and cholesterol lowering actives.

Properties that affect cognition and mood

And they are derive from bio active constituents

30
Q

What is an evidence that’s makes difficult to know really the health benefit of spices and herbs?

A

Their use is varied, the quantity, they are consumed with other foods

31
Q

What is the reactive component of chilli pepper?

A

Capsaicinoids and capsinoids

32
Q

What is the possible benefits of chilli pepper?

A

Reduced total and certain cause-specif mortality

Capsaicin has antioxidants properties and pontes tail un reducing stress

33
Q

The bioactive components of chilli pepper may?

A

Defend against heart disease, help with better diabetes control, help weight management by increasing satiety and fullness, reduce energy and fat intake, protect against ulcers

34
Q

What is the bioactive components of cinnamon?

A

Essentials oils, poly phenols and flavonoids

35
Q

What is the possible benefits of cinnamon

A 
Reduce oxidative stress, 
reduce blood triglycerides and total cholesterol, 
protect against metabolic syndrome, 
reduce blood pressure, 
glucose control, 
neuro protective effects
36
Q

What is the bioactive components of ginger?

A

Gingerols, shagaols, paradols, and zingerone

37
Q

Possible benefits of ginger

A

Reduces nausea/vomiting in pregnancy and chemotherapy

Reduces inflammation

Reduces LDL cholesterol and triglycerides

Reduces muscle pain after exercice

Helps with diabetes control

Helpers with weight loss

Neuroprotective

38
Q

What is the bioactive components of black pepper?

A

Piperine

39
Q

Possible benefits of black pepper

A

Reduces oxidative stress

Reduces inflammation

Anti allergic effect

Accelerates overall digestive process by enhancing activity of digestive enzymes

Helps weight management

40
Q

What is the bioactive components of turmeric

A

Curcumin

41
Q

What is the possible benefits of turmeric

A

Reduces inflammation

Protective effects on cardiac function, vascular health and lipid profiles

Improves metabolic profiles in patients with metabolic syndrome

Improves symptoms of IBS and ulcerative colitis

Effective against development of fatty liver

Promotes brain health and cognitive function

Heals diabetes control

Prevent cancer

42
Q

What is the bioactive components of garlic?

A

Allicin

43
Q

What is the possible benefits of garlic

A

Reduces arthritis related pain

Promotes cardiovascular health

Reduces total cholesterol

Reduces blood pressure

Antithrobotic and anticoagulant

Reduces glucose in blood

Promotes brain health

Promotes immune system health

Food Fundamentals (13 decks)

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