Vegetable and Vegetable Preparation

Question 1

What is a vegetable?

Answer 1

plants or parts of plants served raw or cooked as part of main course of a meal

Question 2

What are the different types of vegetables?

Answer 2

leaf vegetables (lettuce), vegetable-fruits (tomatoes), flowers (broccoli), stems and shoots (asparagus), roots (carrots), bulbs (garlic and onion), tubers (potatoes), and seeds (peas)

Question 3

What is vegetable consumption associated with reduced risk of?

Answer 3

certain cancers, type 2 diabetes, stroke, potentially cardiovascular disease and hypertension

Question 4

What does the daily recommendation vary by?

Answer 4

age and gender

Question 5

What nutrients are vegetables rich sources?

Answer 5

fiber, folate, potassium, vitamin A, vitamin C, and phytochemicals

Question 6

What should you consider when purchasing vegetables?

Answer 6

size, shape, gloss, color, absence of defects and freshness

Question 7

What are the economic considerations for vegetables?

Answer 7

cost per erving, cost per nutrients

Question 8

What are vegetables regulated by?

Answer 8

USDA, FDA, and EPA

Question 9

What are convenience vegetables?

Answer 9

partially processed and value added

Question 10

What are the two methods to extend storage of vegetables?

Answer 10

coatings and storage

Question 11

Why should you cook vegetables?

Answer 11

improved palatability, more digestible, gelatinization of starch, destroy microorganisms

Question 12

What color does chlorophyll give off?

Answer 12

green

Question 13

Where is chlorophyll found?

Answer 13

green beans, broccoli, and others

Question 14

What color does carotenoids give off?

Answer 14

orange and red

Question 15

Where is carotenoids found?

Answer 15

in carrots, watermelon, and tomatoes

Question 16

Where is anthocyanins found?

Answer 16

red cabbage, radishes, black raspberries

Question 17

T/F: anthocyanins is water solube

Answer 17

true

Question 18

What does anthocyanins react with?

Answer 18

tin and iron

Question 19

How can you prevent enzymatic oxidative browning in vegetables?

Answer 19

acid solutions such as lemon juice, vitamin C, sulfur dioxide, and submerge in water

Question 20

What compounds are responsible for flavor in vegetables?

Answer 20

aldehydes, alcohols, ketones, organic acids, esters, sulfur-containing compounds, carbohydrates

Question 21

What factors affect flavor in vegetables

Answer 21

overcooking, amount of water used, and method of cooking

Question 22

What is the plant cell wall composed of?

Answer 22

cellulose, hemicellulose, pectic substances and protein

Question 23

What are pectic substances?

Answer 23

glue that holds cell together

Question 24

What are the types of pectic substances?

Answer 24

protopectin, pectinic acid, pectic acid, and polygalacturonase (PG)

Question 25

What is protopectin?

Answer 25

water insoluble form in unripe fruit/veggies

Question 26

What is pectinic acid?

Answer 26

water soluble form in ripe fruit/veggies; has methyl ester groups

Question 27

What is pectic acid?

Answer 27

found in over-ripe fruit/veggies; not esterified with methyl ester groups which allows it to form insoluble salts with Ca and Mg

Question 28

What is polygalacturonase?

Answer 28

hydrolyzes pectin to soften and is associated with ripening

Question 29

What are the different cooking methods for vegetables?

Answer 29

broiling and grilling; roasting and baking; pan-frying and deep-frying; sauteing; boiling; steaming; pressure cooking; and microwave cooking

Question 30

What are dried legumes rich in?

Answer 30

complex carbs, dietary fiber, and protein