Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food Fundamentals 2 > Lab 1 > Flashcards

Lab 1 Flashcards

1
Q

What are some common uses of Adzuki beans?

A

Rice dishes, Japanese or Chinese cuisine

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

What are some common uses of Anasazi beans?

A

Homemade refried beans and southwestern recipes, especially soups.

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

What are some common uses of black beans ?

A

Soups, stews, rice and beans, Mexican dished and central and south American cuisine.

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

What are some common uses of black-eyed peas

A

Salads,casserole, fritters, bean cakes, cry dishes and southern dishes with ham and rice.

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

What are some common uses of chickpeas?

A

Casseroles, hummus, minestrone sou[ and spanish stews.

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

What are other names for adzuki beans?

A

-azuki, asui, field peas and red beans.

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

What are Jacobs cattle beans?

A

Anasazi beans

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

What are other names for black beans?

A

Turtle beans, black Spanish beans, Venezuelan beans.

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

What are other names for chickpeas?

A

garbanzos, garbanzo beans, ceci

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

What are some common uses of edamame?

A

Side dishes, snacks, salads, soups, casseroles and rice or pasta dishes.

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

What are some common uses of Fava beans ?

A

Stews and side dishes

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

What are some common uses of Lentils?

A

Soups, stews, side dishes and indian dahl.

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

What are some common uses of lima beans?

A

Succotash, casseroles, soups and salads.

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

What are some common uses of red kidney beans?

A

Stews,mixed bean salad, cajun bean dishes.

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

What are some common uses of soy nuts ?

A

Snacks or a garnish to salads.

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

Whats another names edamame ?

A

Green soybeans

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

What are other names for Fava beans?

A

broad beans, faba beans, horse beans.

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

What are other names for lima beans?

A

butter beans, madagascar beans.

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

What are other names for soy nuts ?

A

soybean seeds and roasted soybeans.

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

What CFG category are legumes part of ?

A

Meat & Alternatives

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

Legumes are the ___ from pod vegetables or beans.

A

SEEDS

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

When are legumes referred to as pulses?

A

When the legumes are dried

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

What are legumes an excellent source of?

A

Folic acid Calcium Phosphorous Potassium

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

what are legumes a good source of ?

A

Iron and magnesium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What other nutrients do legumes provide ?
Zinc Thiamine Copper Fibre Low Fat
26
Legumes are a good choice for what ?
Those with hypercholesterolemia and those seeking to lose weight.
27
What are soybeans high in? What other compound does it have?
High in proteins and fat Contain phytoestrogens
28
Which legume has the highest amount of fat ?
Peanuts
29
Nuts and seeds are higher in ..
fat and calories
30
What is reduced in legumes? why ?
Mineral bioavailability is reduced due to binding to fibre or phytates.
31
What should be consumed with legumes?
Vitamin C, to enhance iron absorption.
32
What do tannins due? What is a common source?
Reduces iron absorption, often found in tea.
33
What does sprouting beans and seeds do?
Increases vitamin content, especially vitamin C
34
What are some popular sprouting beans and seeds?
Mung beans and alfalfa seeds.
35
Why does eating raw sprouts carry health risks?
possible seed contamination with salmonella or E.coli bacteria
36
What does sprouting involve ?
soaking then rinsing beans daily as they sprout to achieve desired length.
37
Why is rinsing essential in sprouting ?
To prevent told growth
38
Why are plant proteins lower quality than animal proteins?
lack a sufficient quantity and the proper ratio of one or more essential amino acids
39
What is the limiting amino acid?
the amino acid lacking in a protein
40
How can the quality of plant proteins become improved?
-supplying the limited amino acid -pairing plant proteins -consuming small quantity of animal proteins with plant proteins
41
Which animal protein is an exception of high quality proteins?
Gelatin
42
Legumes are limited in\_
methionine and tryptophan
43
Nuts are limited in \_\_\_
lysine, methionine and tryptophan
44
Grains are limited in \_\_\_
lysine, threonine, tryptophan
45
Seeds are limited in \_\_\_
lysine and methionine
46
Dried legumes will \_\_
keep almost indefinitely in a cool dry place in an air tight container.
47
Dried legumes should be consumed within \_\_\_
one year
48
What happens to dried legumes over time?
lose colour intensity, become drier and take longer to coo.
49
What happens toddled legumes when they are stored in very warm and humid conditions?
become harder
50
How long can cooked legumes be refrigerated ?
3 days in their cooing liquid
51
How long can drained and frozen legumes keep ?
3 months
52
Nuts and seeds are susceptible to \_\_\_
rapidity due to their high fat content
53
How should nuts and seeds be stored?
in dark cool place for a limited time, or in the freezer.
54
How should dried legumes be prepared prior to soaking?
most be washed and sorted to remove debris
55
What are the two soaking methods?
Long soak/overnight Quick soak
56
What is the long soak/overnight method?
legumes are soaked in 3x their volume in water.
57
What is the quick soak method?
legumes are placed in 3x their volume in water, brought to a boil, simmered for 2 minutes then left to soak for 1 hour.
58
What doesn't need to be soaked? Why?
Lentils and split peas because of their small size.
59
How long do legumes need to be cooked?
30 minutes o 2 hours until tender.
60
How much do legumes expand?
2-3 x their dried volume
61
Why must legumes be cooked?
to inactivate trypsin inhibitor which reduced protein absorption
62
Why is flatulence caused by legumes?
Due to fermentation of indigestible sugars by bacteria in the lower intestines.
63
How can flatulence be reduced when cooking legumes ?
changing the soaking and cooking water frequently, especially when legumes are being introduced to the diet.
64
What will happen with an alkaline, such as baking soda is added to the cooking water ?
increase speed by rehydration of dried legumes BUT may make legumes mushy and destroys THIAMINE.
65
What does salt sugar and acid have on legumes ? When should they be added?
causes legumes to remain harder longer, and should be added at the end of cooking when beans have softened.
66
Whats an exception for adding salt sugar and acid to beans?
When the beans will be cooked for a long time and maintaining shape is important such as baked beans

Food Fundamentals 2 (26 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions