Vegetable and Vegetable Preparation Flashcards
What is a vegetable?
plants or parts of plants served raw or cooked as part of main course of a meal
What are the different types of vegetables?
leaf vegetables (lettuce), vegetable-fruits (tomatoes), flowers (broccoli), stems and shoots (asparagus), roots (carrots), bulbs (garlic and onion), tubers (potatoes), and seeds (peas)
What is vegetable consumption associated with reduced risk of?
certain cancers, type 2 diabetes, stroke, potentially cardiovascular disease and hypertension
What does the daily recommendation vary by?
age and gender
What nutrients are vegetables rich sources?
fiber, folate, potassium, vitamin A, vitamin C, and phytochemicals
What should you consider when purchasing vegetables?
size, shape, gloss, color, absence of defects and freshness
What are the economic considerations for vegetables?
cost per erving, cost per nutrients
What are vegetables regulated by?
USDA, FDA, and EPA
What are convenience vegetables?
partially processed and value added
What are the two methods to extend storage of vegetables?
coatings and storage
Why should you cook vegetables?
improved palatability, more digestible, gelatinization of starch, destroy microorganisms
What color does chlorophyll give off?
green
Where is chlorophyll found?
green beans, broccoli, and others
What color does carotenoids give off?
orange and red
Where is carotenoids found?
in carrots, watermelon, and tomatoes
Where is anthocyanins found?
red cabbage, radishes, black raspberries
T/F: anthocyanins is water solube
true
What does anthocyanins react with?
tin and iron
How can you prevent enzymatic oxidative browning in vegetables?
acid solutions such as lemon juice, vitamin C, sulfur dioxide, and submerge in water
What compounds are responsible for flavor in vegetables?
aldehydes, alcohols, ketones, organic acids, esters, sulfur-containing compounds, carbohydrates
What factors affect flavor in vegetables
overcooking, amount of water used, and method of cooking
What is the plant cell wall composed of?
cellulose, hemicellulose, pectic substances and protein
What are pectic substances?
glue that holds cell together
What are the types of pectic substances?
protopectin, pectinic acid, pectic acid, and polygalacturonase (PG)
What is protopectin?
water insoluble form in unripe fruit/veggies
What is pectinic acid?
water soluble form in ripe fruit/veggies; has methyl ester groups
What is pectic acid?
found in over-ripe fruit/veggies; not esterified with methyl ester groups which allows it to form insoluble salts with Ca and Mg
What is polygalacturonase?
hydrolyzes pectin to soften and is associated with ripening
What are the different cooking methods for vegetables?
broiling and grilling; roasting and baking; pan-frying and deep-frying; sauteing; boiling; steaming; pressure cooking; and microwave cooking
What are dried legumes rich in?
complex carbs, dietary fiber, and protein
