Brainscape's Knowledge GenomeTM

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


See full index

Food Funds Lab Exam > Workshop 4 > Flashcards

Workshop 4 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Seeds

A

contain:
- Embryonic plant with food supply
- Outer layer for insulation and protection

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

3 groups of seeds:

A
  • Grains/cereals
  • Legumes = seeds from pod vegetables or beans
  • Nuts & oil-rich seeds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Legumes

A

o Folate, calcium, phosphorus, potassium, iron, magnesium, zinc, thiamine, copper
o Sources of fiber, low fat
o Soybeans : higher in protein and fat, contain phytoestrogens
o Peanuts : highest amount of fat

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

Nuts & oil-rich seeds

A

o Higher in fat and calories

o Vitamin E, folic acid

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

With what should you consume seeds?

A

Consume them with vitamin C, it will enhance iron absorption

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

Tea (tannins)

A

__ reduces iron absorption

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

Their mineral bioavailability is reduced due to binding __

A

to fibre or phytates

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

To reduce phytate activity in foods :

A

roast nuts, soak beans before cooking, ferment foods, sprout grains & beans

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

Legumes : lower in__

Other plant foods : lower in __

A

methionine

lysine

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

Plant proteins

A

lower quality than animal proteins, lack a sufficient quantity of aa and the proper ratio of essential aa

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

Legumes are low in

A

Methionine, tryptophan

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

Nuts are low in

A

Lysine, tryptophan

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

Grains are low in

A

Lysine, threonine, tryptophan

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

Seeds are low in

A

Lysine, methionine

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

Limiting aa =

A

aa present in the least quantity

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

Is gelatin a high quality protein

A

NO but all other meat proteins are

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

Protein complementarity =

A

= to include the full essential amino acids, consume complementary foods as a varied diet is consumed within the day (not only at the same meal)

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

Benefits of sprouting beans & seeds

A

increases their vitamin content (esp Vitamin C)

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

Popular sprouts are

A

mung beans, alfafa seeds

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

Health risk of raw sprouts

A

seed contamination with Salmonella, E. coli bacteria

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

Sprouting =

A

soaking then rinsing beans daily as they sprout to achieve desired length (Rinsing prevents mold growth)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Storing dried legumes

A

keep indefinitely if airtight container + cool dry place but best to consume in 1 year
-> become hard if hot conditions

23
Q

Storing cooked legumes (refrigerated)

A

3 days + cooking liquid

24
Q

Storing legumes (frozen)

A

3 months + drained

25
Q

Storing nuts & seeds

A

freezer or dark, cool place

26
Q

Cooking dried legumes

A
  1. wash before soaking
  2. 2 soaking methods:
    - Long-soak : cooked in 3 times more water than volume, overnight
    - quick soak : cooking in 3 times their volume of water- boil – simmer for 2 min – soak for 1hr
27
Q

Cooking lentils, split peas

A

no soaking

28
Q

Effect of cooking

A

inactivates trypsin inhibitor, reduces protein absorption

29
Q

Flatulence is caused by __. How is it reduced?

A

Fermentation of the indigestible sugars (oligosaccharides) by bacteria.
Reduced by changing the soaking water and cooking water frequently

30
Q

Effect of alkaline (baking soda) conditions on texture

A

o Increase rehydration speed
o Legumes mushy
o Destroys thiamine

31
Q

Effect of acid & sugar conditions on texture

A

o Harder legumes

o Added at the end of cooking

32
Q

Soy beverages :

A
  • Made from soy flour OR extracted from ground soybeans
  • Bitter taste (lipoxygenase) -> Prevented by grinding in hot water
  • 25% of calcium in cow’s milk
  • No VB12
  • Commercial products : enriched (VA and D)
33
Q

Tofu :

A
  • Curdled soy beverage
  • Soy beans soaked – ground into paste – boiled in water – drain liquid – form curds: add coagulant salt or acidic ingredient
  • Kept in water in fridge
34
Q

Tempeh

A
  • Soybeans or mixture of soy and other grains
  • Fermenting agent: Rhizopus oligosporus
  • Contains VB12 but inactive form
  • Must be heated
  • Poaching, simmering, boiling, steaming, broiling, grilling, sautéing, pan-frying, deep-frying, microwave
35
Q

Miso/soy paste

A
  • Cooked soybeans blended with rice or barley (Aspergillis oryzae: also used for soy sauce)
  • Fermented
36
Q

Soybeans =

A

most concentrated source of isoflavones in human diet

37
Q

Edamame

A
  • Green vegetable

* Known as soybean

38
Q

What is the main concern for vegans

A

consumption of VB12 (nutritional yeast= excellent source)

39
Q

TVP :

A

textured vegetable protein is made from protein extracted from plants such as soybeans, wheat, sunflower, alfafa = “meat analogue”

40
Q

Replace eggs in baking:

A
  • > flaxseed : 22mL finely ground with 45 mL water (in whole grain baked goods)
  • > silken tofu or soy yoghurt : blended until smooth & creamy (in cakes, muffins, brownines) + starch if too fluffy
  • > Ener-G egg replacer, cornstarch or bean flour : 15 mL product mixed with 30 mL water
  • > starch & gum : 1mL xanthan gum, 10 mL potato starch, 2 mL oil
  • > bananas & other fruits : ½ ripe banana mashed, 50 mL applesauce, canned pumpkin or squash, pureed prunes with 2mL baking powder
  • > baking powder & soda : using a little more baking power
41
Q

Replace eggs in casseroles by:

A

adding: tomato paste, arrowstarch, cornstarch, oats, bread, cracker crumbs

42
Q

Our most durable and concentrated foods are __

A

seeds.

43
Q

When is folate important?

A

Pregnancy

44
Q

What are the minerals restricted in diets of people with kidney disease?

A

calcium, phosphorus, potassium

45
Q

For hypercholesterolemia and weight loss, what should be consumed?

A

Legumes

46
Q

Miso is made from

A

soybeans

47
Q

What is essential if making homemade soy beverages?

A

Needs to be boiled for 20 min to destroy trypsin inhibitor

48
Q

Which microorganism is used for soy sauce?

A

Aspergillis oryzae

49
Q

Which microorganism is used for miso paste?

A

Aspergillis oryzae

50
Q

Which microorganism is used for tempeh?

A

Rhizopus oligosporus (a fungus)

51
Q

What is the most concentrated source of isoflavones in human diet?

A

Soybeans

52
Q

What should women at risk for breast cancer limit?

A

Isoflavones (1-2CFG servings per week)

53
Q

Can vegans eat pasta?

A

It depends, some contain eggs

Food Funds Lab Exam (7 decks)

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