Brainscape's Knowledge GenomeTM

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


See full index

Culinary Nutrition > Quiz 4 > Flashcards

Quiz 4 Flashcards

1
Q

What are practices for potato handling and storage?

A

Do not refrigerate
Continue to live after harvest
Avoid dropping or bruising
Minimize exposure to light because it causes solanin to develop from chlorophyll

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

What toxins produced and potatoes when exposed to light?

A

Solanin

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

What are the three classifications of potatoes?

A

Starchy are low moisture lotion for high starch good for baking frying master roasted\try methods do not hold well together when cooked
Waxy are high moisture low starch hold you gather better but did not collapse easily good for soups stews potato salad boiling and roasting
In between or all purpose

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

Define cracking

A

Whole wheat grains that have been crushed a cut into smaller pieces

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

Define grinding

A

Reducing to powder

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

Define hulling

A

The hull is smashed off the grain leaving a whole grain

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

Define pearling

A

The bran is gently leaked off; no longer a grain

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

Resistant starch

A

No digested in SI but may ferment in Colon

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

What are grains?

A

Grasses that bear edible seeds

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

What are parts the parts of a grain and what nutrients do they provide?

A

The bran: fiber, b complex, minerals
Endosperm: starch, vitamins protein, b vitamins
Germ: fat, minerals, vitamin b1 and e, phytochemicals

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

Why are whole grains so nutritious?

A

Because they include all parts of the grain

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

The link between protein content and gluten content?

A

Ask!

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

What is needed to make a gluten-free flour blend mimic flour?

A

40:60 whole grain to starch

Ask!!

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

What grains and seeds are complete proteins?

A

Amaranth, buckwheat, chia, quinoa

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

Which grains and seeds are gluten free?

A

White and brown rice, amaranth, sweet potato, corn starch, almond, chestnuts, coconut and hazelnut

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

Semolina

A

Courser endosperm produced from milling durum that’s used to make pasta

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

Durum

A

Hard grain with high protein and gluten content

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

Define vegetables

A

Any herbaceous plant that can be wholly or partially eaten

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

What are the classification of veggies?

A

Cabbage, fruit-veggies, gourds, greens, pods and seeds, mushrooms and truffles, onions, roots and tubers, stalks and baby

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

Examples of cabbage

A

Broccoli and Brussel sprouts

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

Examples of fruit-veggies

A

Avocado and tomato

22
Q

Gourds and squashes

A

Winter squash and cucumber

23
Q

Examples of greens

A

Collard and spinach

24
Q

Examples of pods and seeds

A

Legume, corn

25
Q

Examples of mushrooms and truffles

A

Fungi with no seeds, stems or flowers

Truffles grow near oak and beech trees

26
Q

Examples of onions

A

Leek and Shallot

27
Q

Roots and tubers

A

Carrots, beets, potatoes

28
Q

Examples of stalks

A

Celery and asparagus

29
Q

What fruits do we consume as vegetables?

A

Tomatoes, cucumbers, eggplant, zucchini, squash, pumpkin, cucumber, beans, corn, pepper

30
Q

What nutrients to vegetables provide?

A 
Low fat
High water 
High fiber 
Protein
Vitamins and minerals 
Phytochemicals
31
Q

What is the my plate recommendation?

A

2 1/2 for women, 3 for men

32
Q

What is the water content of veggies?

A

80%

33
Q

Define organic

A

No synthetic fertilizers, sewage sludge, irradiation, or genetic engineering

34
Q

NOP

A

The USDA national organic program

35
Q

Labeling classifications for organic

A

9 in front means organic
100% means all ingredients are organic
Organic means 95% is organic
Made with organic ingredients means 70-90% are organic
Ingredient panel only means less than 70%

36
Q

What role does irradiation play?

A

Kills insects, parasites and bacteria

37
Q

How can we minimize nutrient loss?

A

Acidulation prevents oxidation
Minimize air and water exposure
Lessen cooking time
Avoid heat

38
Q

Define ripen

A

To mature

39
Q

Define respiration rate

A

Fruits I still alive even after harvest, so they continued their cellular processes using there carbohydrates as energy. The longer fruit sits the more starch is used; heat also quickens this process

40
Q

Papain

A

Enzyme from unripened papaya used to lyse protein

41
Q

Pectin-

A

water soluble carbohydrates that create gel in many jams; taken from ripe fruit

42
Q

Define juice

A

Look up

43
Q

Define nectar

A

Look up

44
Q

Define cider

A

Look up

45
Q

Define fruit

A

An organ that develops from the ovary of a flowering plant containing one or more seeds

46
Q

Define phytochemicals

A

Plant chemical like flavonoid or carotenoid that are beneficial for health, cannot be measured, sum is better than the parts

47
Q

Define antioxidant

A

Prevents oxidation, includes vitamins e, c or beta carotene that stop free radicals in the body

48
Q

Nutrients of fruit

A 
Low fat and calories
High water
Fiber and natural sugar 
Vitamins and minerals 
Vitamins a, c, folate, potassium 
Antioxidants and phytochemicals
49
Q

Safety and sanitation issues with fruits and veggies

A

Ask!

50
Q

What part of the plant does the potato come from?

A

Tuber

Culinary Nutrition (3 decks)

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