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Food Fundamentals 2 > Lab 1 > Flashcards

Lab 1 Flashcards

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1
Q

What are some common uses of Adzuki beans?

A

Rice dishes, Japanese or Chinese cuisine

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2
Q

What are some common uses of Anasazi beans?

A

Homemade refried beans and southwestern recipes, especially soups.

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3
Q

What are some common uses of black beans ?

A

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

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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.

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5
Q

What are some common uses of chickpeas?

A

Casseroles, hummus, minestrone sou[ and spanish stews.

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6
Q

What are other names for adzuki beans?

A

-azuki, asui, field peas and red beans.

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7
Q

What are Jacobs cattle beans?

A

Anasazi beans

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8
Q

What are other names for black beans?

A

Turtle beans, black Spanish beans, Venezuelan beans.

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9
Q

What are other names for chickpeas?

A

garbanzos, garbanzo beans, ceci

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10
Q

What are some common uses of edamame?

A

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

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11
Q

What are some common uses of Fava beans ?

A

Stews and side dishes

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12
Q

What are some common uses of Lentils?

A

Soups, stews, side dishes and indian dahl.

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13
Q

What are some common uses of lima beans?

A

Succotash, casseroles, soups and salads.

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14
Q

What are some common uses of red kidney beans?

A

Stews,mixed bean salad, cajun bean dishes.

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15
Q

What are some common uses of soy nuts ?

A

Snacks or a garnish to salads.

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16
Q

Whats another names edamame ?

A

Green soybeans

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17
Q

What are other names for Fava beans?

A

broad beans, faba beans, horse beans.

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18
Q

What are other names for lima beans?

A

butter beans, madagascar beans.

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19
Q

What are other names for soy nuts ?

A

soybean seeds and roasted soybeans.

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20
Q

What CFG category are legumes part of ?

A

Meat & Alternatives

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21
Q

Legumes are the ___ from pod vegetables or beans.

A

SEEDS

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22
Q

When are legumes referred to as pulses?

A

When the legumes are dried

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23
Q

What are legumes an excellent source of?

A

Folic acid Calcium Phosphorous Potassium

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24
Q

what are legumes a good source of ?

A

Iron and magnesium

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25
Q

What other nutrients do legumes provide ?

A

Zinc Thiamine Copper Fibre Low Fat

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26
Q

Legumes are a good choice for what ?

A

Those with hypercholesterolemia and those seeking to lose weight.

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27
Q

What are soybeans high in? What other compound does it have?

A

High in proteins and fat Contain phytoestrogens

28
Q

Which legume has the highest amount of fat ?

A

Peanuts

29
Q

Nuts and seeds are higher in ..

A

fat and calories

30
Q

What is reduced in legumes? why ?

A

Mineral bioavailability is reduced due to binding to fibre or phytates.

31
Q

What should be consumed with legumes?

A

Vitamin C, to enhance iron absorption.

32
Q

What do tannins due? What is a common source?

A

Reduces iron absorption, often found in tea.

33
Q

What does sprouting beans and seeds do?

A

Increases vitamin content, especially vitamin C

34
Q

What are some popular sprouting beans and seeds?

A

Mung beans and alfalfa seeds.

35
Q

Why does eating raw sprouts carry health risks?

A

possible seed contamination with salmonella or E.coli bacteria

36
Q

What does sprouting involve ?

A

soaking then rinsing beans daily as they sprout to achieve desired length.

37
Q

Why is rinsing essential in sprouting ?

A

To prevent told growth

38
Q

Why are plant proteins lower quality than animal proteins?

A

lack a sufficient quantity and the proper ratio of one or more essential amino acids

39
Q

What is the limiting amino acid?

A

the amino acid lacking in a protein

40
Q

How can the quality of plant proteins become improved?

A

-supplying the limited amino acid -pairing plant proteins -consuming small quantity of animal proteins with plant proteins

41
Q

Which animal protein is an exception of high quality proteins?

A

Gelatin

42
Q

Legumes are limited in_

A

methionine and tryptophan

43
Q

Nuts are limited in ___

A

lysine, methionine and tryptophan

44
Q

Grains are limited in ___

A

lysine, threonine, tryptophan

45
Q

Seeds are limited in ___

A

lysine and methionine

46
Q

Dried legumes will __

A

keep almost indefinitely in a cool dry place in an air tight container.

47
Q

Dried legumes should be consumed within ___

A

one year

48
Q

What happens to dried legumes over time?

A

lose colour intensity, become drier and take longer to coo.

49
Q

What happens toddled legumes when they are stored in very warm and humid conditions?

A

become harder

50
Q

How long can cooked legumes be refrigerated ?

A

3 days in their cooing liquid

51
Q

How long can drained and frozen legumes keep ?

A

3 months

52
Q

Nuts and seeds are susceptible to ___

A

rapidity due to their high fat content

53
Q

How should nuts and seeds be stored?

A

in dark cool place for a limited time, or in the freezer.

54
Q

How should dried legumes be prepared prior to soaking?

A

most be washed and sorted to remove debris

55
Q

What are the two soaking methods?

A

Long soak/overnight Quick soak

56
Q

What is the long soak/overnight method?

A

legumes are soaked in 3x their volume in water.

57
Q

What is the quick soak method?

A

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
Q

What doesn’t need to be soaked? Why?

A

Lentils and split peas because of their small size.

59
Q

How long do legumes need to be cooked?

A

30 minutes o 2 hours until tender.

60
Q

How much do legumes expand?

A

2-3 x their dried volume

61
Q

Why must legumes be cooked?

A

to inactivate trypsin inhibitor which reduced protein absorption

62
Q

Why is flatulence caused by legumes?

A

Due to fermentation of indigestible sugars by bacteria in the lower intestines.

63
Q

How can flatulence be reduced when cooking legumes ?

A

changing the soaking and cooking water frequently, especially when legumes are being introduced to the diet.

64
Q

What will happen with an alkaline, such as baking soda is added to the cooking water ?

A

increase speed by rehydration of dried legumes BUT may make legumes mushy and destroys THIAMINE.

65
Q

What does salt sugar and acid have on legumes ? When should they be added?

A

causes legumes to remain harder longer, and should be added at the end of cooking when beans have softened.

66
Q

Whats an exception for adding salt sugar and acid to beans?

A

When the beans will be cooked for a long time and maintaining shape is important such as baked beans

Food Fundamentals 2 (26 decks)

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