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Food Fundamentals > Lab 4 > Flashcards

Lab 4 Flashcards

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1
Q

What can cause nutrient losses?

A

Light, heat, air exposure or leaching into cooking water

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2
Q

What is a way to decrease nutrient losses via air exposure?

A

Cut and peel (large pieces) just prior to consumption

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3
Q

Where are a lot of nutrients stored?

A

Just beneath the skin - peeling should be avoided or left until just after cooking

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4
Q

What is a way to minimize nutrient loss with water?

A

Quick cooking methods, using minimal amounts of water

Or even where the liquid is consumed

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5
Q

Why should we wash fruit and vegetables?

A

To remove pesticide residue and surface contamination (including bacteria)

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6
Q

What plant foods (groups) phytochemicals found in?

A

Flavonoid anthocyanin, Carotenoids (lutein), lycopene, indole glucosinolate, allicin and catechins

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7
Q

What are herbs and their purpose?

A

Herbs are concentrated sources of anti-oxidants. They serve as key ingredients for flavouring purposes

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8
Q

What are common herbs?

A

Parsley, basil, dill, oregano, thyme, rosemary, mint

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9
Q

What are some key features of Glucosinolates?

A
  • Very water soluble
  • Better absorbed if the source is well-chewed
  • Quick cooking in small quantities of water
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10
Q

What vegetables are rich in glucosinolates?

A

Brussel Sprouts, Collards, kale, watercress, turnip, broccoli, rapini, mustard greens, cauliflower

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11
Q

What pigment do glucosinolates contain?

A

Chlorophyll

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12
Q

What are some key characteristics of anthocyanins?

A
  • Red to Blue colour
  • Water-soluble pigment
  • Vary in colour due to pH
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13
Q

Examples of anthocyanin-containing foods?

A

Berries, eggplant, red cabbage

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14
Q

What happens to anthocyanins in an acidic environment? In a basic environment?

A

ACIDIC: red
BASIC: blue, greenish-blue,black

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15
Q

Where is Allicin present?

A

Alliums such as garlic, onions, shallots and chives

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16
Q

What is the best source of allicin?

A

Freshly crushed garlic

17
Q

What foods contain flavanols?

A

Japanese green tea, onions, grapes.

18
Q

How should you prepare green tea?

A

8-10 minutes to extract the maximal amount of anti-oxidants

19
Q

What is chlorophyll?

A

A large molecule that is either blue-green (a) or yellow-green (b)

20
Q

How do you enhance the green colour of chlorophyll?

A

Blanching and then rinsing in cold water enhances the green colour. Blanching allows air to escape from the vegetable and allows for the colour to be brighter

21
Q

What happens to green veggies when they are cooked?

A

Cell rupture and release organic acids
Plastids become permeable to the acids.
H+ ions from acids move to central Mg in the chlorophyll to form pheophytin (green-grey) or pheophytin b (dull yellow-green).

22
Q

How do you minimize the formation of pheophytin?

A

Cook green vegetables in uncovered pan as quickly as possible to allow volatile acids to escape

23
Q

What happens when greens are exposed to an alkali?

A

Phytyl group of sodium salt chlorophyllin can be split off. (its a pigment that is a bright green and is easily leached into cooking water

24
Q

What are the disadvantages of using baking soda while cooking green vegetables?

A
  • Destruction f B vitamin Thiamin
  • Bitter taste
  • Mushy texture
25
Q

What happens when chlorophyll is exposed to zinc/copper?

A

Colour turns to bright green

26
Q

What are carotenoids?

A
  • Fat Soluble substances

- Require presence of dietary fat for proper absorption in digestive tract

27
Q

What are some carotenoids?

A

Lutein

28
Q

What are some great sources of lutein?

A

green leafy vegetables, green peas, broccoli and romaine lettuce

29
Q

Hoe is lycopene maximized?

A

When cooked and consumed in the presence of fat.

30
Q

What happens to lycopene when excessive heat is applied?

A

Reduction of colour intensity and Vit A potential

31
Q

What are 2 ways that anti-oxidant food are beneficial for health?

A
  • Prevention of oxidation

- Reduce free radicals : blood vessel disease, cancer

32
Q

What happens to vitamins when foods are cooked?

A

Vitamins are lost

33
Q

How do you blanch?

A

Put in boiling water for 1 minute then place in bowl of cold water

34
Q

Why are green placed in water after blanching?

A

To keep bright green colour and to make it fresh and crisp.

35
Q

What are some key differences between raw and cooked greens?

A
  • raw greens are tougher

- cooked are softer and brighter

36
Q

What is the appearance of Cholorphyll containing greens after uncovered and shocked and then uncovered, shocked and lemon juice added

A

1) Birght green

2) Event Brighter green

37
Q

What happened to the Anthocyanin containing vegetable with pH?

A

Vinegar made it turn a bright red

Baking Soda made it turn a blue-purple

38
Q

How do you steep different teas?

A 
White- 80C, 2-5mins
Green- 80C, 1-3 mins
Oolong 80C, 2-3 mins
Black- 100C, 4mins
Herbal-100C, 3-6mins

Food Fundamentals (7 decks)

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