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Nutrition Application > Vegetables > Flashcards

Vegetables Flashcards

1
Q

vegetables are typically ___ calories per per serving

A

25

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2
Q

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

A

flavor
texture
nutrients

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3
Q

the classification of vegetables are any ________

A

edible plant

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4
Q

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

A

roots
bulbs
tuber
stems
leaves
flowers

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5
Q

main bud
flower bud
stem sprout
seeds
axillary bud

A

lettuce
artichoke
asparagus
corn
brussel sprout

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6
Q

petiole
fruit
inflorescence
leaf
petiole
swollen leaf base

A

celery
pumpkin
broccoli
silverbeet
celery
leek

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7
Q

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

A

turnip
sweet potato
carrot
potato
onion

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8
Q

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

A

parenchyma cells

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9
Q

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

A

parenchyma

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10
Q

only plant cells have a ________

A

cell wall

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11
Q

cell wall helps with strength from _____ content

A

fibrous

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12
Q

two types of insoluble fiber

A

pectic compounds
hemicellulose

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13
Q

starch and color pigments are stored in organelles called _______

A

plastids

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14
Q

three types of plastids

A

leucoplasts
chloroplasts
chromoplasts

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15
Q

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

A

starch
water
digestible

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16
Q

chloroplasts contributes the ____ pigment and is essential to ________

A

green
photosynthesis

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17
Q

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

A

carotene
xanthophyll
orange-yellow

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18
Q

water and other compounds are stored in _______

A

vacuoles

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19
Q

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

A

liquid

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20
Q

______ is the firmness which provides juiciness/crunchiness

A

turgor

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21
Q

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

A

O2
CO2

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22
Q

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

A

higher

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23
Q

what has low RR

A

potato
grape
orange
apple

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24
Q

what has high RR

A

lettuce
greenbeans

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25
Q

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

A

respiration
3

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26
Q

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

A

shorter
longer

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27
Q

while storing veggies _____ turns into ______

A

sugar
starch

28
Q

what is best not refrigerated

A

avocados
bananas
unripe tomatoes
pears

29
Q

how to store bean sprouts

A

bowl of cold water in fridge
change water daily

30
Q

how to store ginger root

A

freeze or store in airtight container to trap moisture

31
Q

how to store mushrooms

A

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

32
Q

how to store eggplant

A

deteriorate quickly so keep in cool location

33
Q

how to store asparagus

A

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

34
Q

quality grades for veggies are _______

A

voluntary

35
Q

during cooking ____ softens, ______ breakdown, and _____ dissolves

______ and _____ gelatinize

A

cellulose
hemicellulose
pectins

starches and gums

36
Q

what adds resistance to softening during cooking

A

acids

37
Q

what shortens cooking time and breaks it down faster

A

alkali (soapy taste)

38
Q

what increases cooking time

A

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

39
Q

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

A

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

40
Q

name some cruciferous brassica family veggies

A

kale
cabbage
cauliflower
broccoli
brussel sprouts

41
Q

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

A

allium
sulfoxides

42
Q

name some allium family plants

A

onions
chives
garlic
meeks

43
Q

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

A

acids

44
Q

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

A

heating
pH
presence of metals

45
Q

three major pigment categories

A

carotenoids
chlorophylls
flavonoids

46
Q

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

A

plastids
fat

47
Q

flavonoids are located in the ________ and are _____ soluble

A

vacuoles
water

48
Q

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

A

chromoplasts

carotenes
lycopenes
xanthophylls

49
Q

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

A

yellow orange
red

50
Q

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

A

carotenoids

51
Q

______ lend reddish orange to carrots and winter squash

A

carotenes

52
Q

_______ are the deeper red found in tomatoes

A

lycopenes

53
Q

______ colors pumpkins and peppers

A

xanthophyll

54
Q

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

A

green
not resistant

55
Q

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

A

dull
brighter

56
Q

chlorophyll is mostly ______ in water

A

insoluble

57
Q

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

A

brown - tin or iron

bright - zinc and copper

58
Q

how to minimize color changes in green veggies?

A

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

59
Q

anthocyanin pigment colors are ____________
examples include ______________

A

red, purple, and blue

red grapes
apples
cherries
red cabbage, potato, radish

60
Q

anthocyanin pigments are sensitive to _______ are ____ soluble, and heat ______

should use _____ and ___ for prep

A

minerals
water
stable

stainless steal and glass

61
Q

how to prevent anthocyanin from leaching and help retain shape?

A

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

62
Q

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

A

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

63
Q

anthoxanthins contribute to the ________ in veggies
examples include ________

A

cream or white color

onion, cauliflower, white potatoes

64
Q

anthoxanthins exposed to high heat or presence of metals (_____or _____) makes them __________

____ brighten color
______ mushy/yellow color

A

iron or copper
blue black or red brown

acids
alkaline water

65
Q

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 ______

A

purplish-red

water
acids
alkaline

darker

66
Q

for cell structure alkaline ______ the structure and makes it ______, so you should _____ cooking time

with acids, they affect cell structure by _______, so ____ cooking time

A

breaks down
mushy
shorten

firming tissue
lengthen

67
Q

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

A

Bs and Cs

Nutrition Application (15 decks)

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