Vegetables

Question 1

vegetables are typically ___ calories per per serving

Answer 1

25

Question 2

while cooking vegetables, need to consider how to best keep ______, _______, and _______

Answer 2

flavor
texture
nutrients

Question 3

the classification of vegetables are any ________

Answer 3

edible plant

Question 4

vegetables are derived from almost any part of the plant, including _____, ____, ____, ____, ______, and _____.

Answer 4

roots
bulbs
tuber
stems
leaves
flowers

Question 5

main bud
flower bud
stem sprout
seeds
axillary bud

Answer 5

lettuce
artichoke
asparagus
corn
brussel sprout

Question 6

petiole
fruit
inflorescence
leaf
petiole
swollen leaf base

Answer 6

celery
pumpkin
broccoli
silverbeet
celery
leek

Question 7

swollen hypocotyl
root tuber
swollen tap root
stem tuber
bulb/ underground bud

Answer 7

turnip
sweet potato
carrot
potato
onion

Question 8

________ cells are the most common type of cell in vegetables and fruits

Answer 8

parenchyma cells

Question 9

_________ cells are responsible for starch content, color, water, and flavor.

Answer 9

parenchyma

Question 10

only plant cells have a ________

Answer 10

cell wall

Question 11

cell wall helps with strength from _____ content

Answer 11

fibrous

Question 12

two types of insoluble fiber

Answer 12

pectic compounds
hemicellulose

Question 13

starch and color pigments are stored in organelles called _______

Answer 13

plastids

Question 14

three types of plastids

Answer 14

leucoplasts
chloroplasts
chromoplasts

Question 15

leucoplasts stores ____ and some _____ and is the major ______ portion of plants

Answer 15

starch
water
digestible

Question 16

chloroplasts contributes the ____ pigment and is essential to ________

Answer 16

green
photosynthesis

Question 17

chromoplasts contain the pigments ______ and ______ that give ______ fruits and veggies their color

Answer 17

carotene
xanthophyll
orange-yellow

Question 18

water and other compounds are stored in _______

Answer 18

vacuoles

Question 19

the size of the vacuole is related to how much _____ it hold which determines the juiciness of the fruit or veggie

Answer 19

liquid

Question 20

______ is the firmness which provides juiciness/crunchiness

Answer 20

turgor

Question 21

after vegetables are harvested, they are still viable and take ____ in and ____ out.

Answer 21

O2
CO2

Question 22

the _____ the respiration rate (RR) the faster the deterioration

Answer 22

higher

Question 23

what has low RR

Answer 23

potato
grape
orange
apple

Question 24

what has high RR

Answer 24

lettuce
greenbeans

Question 25

refrigerating veggies is important to reduce ________ and lasts at least ___ days.

Answer 25

respiration 3

Question 26

more water content = ______ storage taking leaves off = _______ storage

Answer 26

shorter longer

Question 27

while storing veggies _____ turns into ______

Answer 27

sugar starch

Question 28

what is best not refrigerated

Answer 28

avocados bananas unripe tomatoes pears

Question 29

how to store bean sprouts

Answer 29

bowl of cold water in fridge change water daily

Question 30

how to store ginger root

Answer 30

freeze or store in airtight container to trap moisture

Question 31

how to store mushrooms

Answer 31

in fridge in paper bag or basket to last up to 5 days

Question 32

how to store eggplant

Answer 32

deteriorate quickly so keep in cool location

Question 33

how to store asparagus

Answer 33

in fridge with the stem ends in a jar filled with one inch of water

Question 34

quality grades for veggies are _______

Answer 34

voluntary

Question 35

during cooking ____ softens, ______ breakdown, and _____ dissolves ______ and _____ gelatinize

Answer 35

cellulose hemicellulose pectins starches and gums

Question 36

what adds resistance to softening during cooking

Answer 36

acids

Question 37

what shortens cooking time and breaks it down faster

Answer 37

alkali (soapy taste)

Question 38

what increases cooking time

Answer 38

calcium ion (are in hard water) calcium salts (in pickles and canned veggies)

Question 39

cruciferous veggies are part of the _____ family and contain _____ compounds that provide unpleasant smell when cooking. To combat smell what do u do?

Answer 39

brassica sulfur lid off initially, large amount of water, shortest cooking time

Question 40

name some cruciferous brassica family veggies

Answer 40

kale cabbage cauliflower broccoli brussel sprouts

Question 41

these are usually added for flavor and when cooked, the flavor goes down a lot. They are part of the ______ family and contain ________.

Answer 41

allium sulfoxides

Question 42

name some allium family plants

Answer 42

onions chives garlic meeks

Question 43

______ hastens decomposition of allium family plants so they last longer.

Answer 43

acids

Question 44

both water and fat soluble pigment are affected by ____, ____, and ____

Answer 44

heating pH presence of metals

Question 45

three major pigment categories

Answer 45

carotenoids chlorophylls flavonoids

Question 46

carotenoids and chlorophylls are located in the ______ and are ____ soluble

Answer 46

plastids fat

Question 47

flavonoids are located in the ________ and are _____ soluble

Answer 47

vacuoles water

Question 48

carotenoids are part of the ________ and include _____, ____ and _______.

Answer 48

chromoplasts carotenes lycopenes xanthophylls

Question 49

carotenoids account for most of the ______ and some _____ in fruits and veggies

Answer 49

yellow orange red

Question 50

______ is the most stable vegetable pigment and won't lose too much when cooking

Answer 50

carotenoids

Question 51

______ lend reddish orange to carrots and winter squash

Answer 51

carotenes

Question 52

_______ are the deeper red found in tomatoes

Answer 52

lycopenes

Question 53

______ colors pumpkins and peppers

Answer 53

xanthophyll

Question 54

chlorophyll is responsible for the ____ color and is ________ to heat

Answer 54

green not resistant

Question 55

in chlorophyll veggies, if you add acids the color will become ______ and if you add alkali, the color will become ______

Answer 55

dull brighter

Question 56

chlorophyll is mostly ______ in water

Answer 56

insoluble

Question 57

what will make chlorophyll containing veggies brown and what will keep them bright?

Answer 57

brown - tin or iron bright - zinc and copper

Question 58

how to minimize color changes in green veggies?

Answer 58

blanch by plunging them into boiling water briefly then cold water to stop cooking process - stops enzymatic action - removes air bubbles

Question 59

anthocyanin pigment colors are ____________ examples include ______________

Answer 59

red, purple, and blue red grapes apples cherries red cabbage, potato, radish

Question 60

anthocyanin pigments are sensitive to _______ are ____ soluble, and heat ______ should use _____ and ___ for prep

Answer 60

minerals water stable stainless steal and glass

Question 61

how to prevent anthocyanin from leaching and help retain shape?

Answer 61

neutral for purple acid for red alkali for blue (longer cooking)

Question 62

why does red cabbage sometimes turn purplish blue when out with a knife?

Answer 62

anthocyanin will react with metals of a knife and create off colors

Question 63

anthoxanthins contribute to the ________ in veggies examples include ________

Answer 63

cream or white color onion, cauliflower, white potatoes

Question 64

anthoxanthins exposed to high heat or presence of metals (_____or _____) makes them __________ ____ brighten color ______ mushy/yellow color

Answer 64

iron or copper blue black or red brown acids alkaline water

Question 65

betalains are responsible for _____ color they are ____ soluble ____ retain color alkaline medium. shifts color from red to ______. prolonged heat and oxidation including the presence of metals can turn pigment ______

Answer 65

purplish-red water acids alkaline darker

Question 66

for cell structure alkaline ______ the structure and makes it ______, so you should _____ cooking time with acids, they affect cell structure by _______, so ____ cooking time

Answer 66

breaks down mushy shorten firming tissue lengthen

Question 67

vitamin at risk during marketing is _________ and _______ and should not be taken in megadoses

Answer 67

Bs and Cs