CHAPTER 3: FRUITS AND VEGETABLES

Question 1

classification according to parts of plant used

Answer 1

• roots and tubers
• bulbs
• seeds
• stems and shoots
• leaves
• flowers
• fruits

Question 2

classification according to parts of plant used: garlic, onion, shallots

Answer 2

bulb

Question 3

classification according to parts of plant used: cassava, sweet potato, white potato, gabi, ube, taro

Answer 3

roots and tubers

Question 4

classification according to parts of plant used: beans, monggo, patani

Answer 4

seeds

Question 5

classification according to parts of plant used: broccoli, kinchay, labong

Answer 5

stems and shoots

Question 6

classification according to parts of plant used: kalabasa, tomato, kalamansi, patola, cucumber, chayote, eggplant

Answer 6

fruits

Question 7

classification according to parts of plant used: cauliflower, kalabasa, broccoli

Answer 7

flowers

Question 8

seeds, roots, and tubers are rich in what?

Answer 8

carbohydrate

Question 9

legumes or pulses are rich in?

Answer 9

protein

Question 10

nuts, olives, and avocado are rich in?

Answer 10

fat

Question 11

mushroom, tomatoes, radish, green leafy vegetables have a high ____ content

Answer 11

moisture

Question 12

green leafy vegetables and yellow fruits are good source of what vitamin?

Answer 12

vitamin a

Question 13

yellow fruits are a good source of what vitamin?

Answer 13

vitamin c

Question 14

pulses and legumes are a good source of what vitamin?

Answer 14

vitamin b complex

Question 15

4 types of plant cells

Answer 15

parenchyma
conducting
supporting
protective cells

Question 16

type of plant cells that are thin-walled, made out of cellulose

Answer 16

parenchyma

Question 17

as the fruit ripens, softening of the tissues occur due to the conversion of _____ to _____

Answer 17

protopectins, pectins

Question 18

types of plant cells that are long tubes which carry water

Answer 18

conducting

Question 19

type of plant cells that are made up cellulose that thickens when plant matures (lignified)

Answer 19

supporting

Question 20

specialized parenchyma cells that secrete cutin and suberin resulting in thick and corky cells

Answer 20

protective cells

Question 21

structural component that give form, shape, rigidity to plant parts

Answer 21

dietary fibers

Question 22

mainly cellulose, hemicellulose, and lignin; are excreted undigested, providing stool bulk not energy.

Answer 22

insoluble fiber

Question 23

precursor of pectin, found in immature fruits; does not form jelly network with sugar

Answer 23

protopectin

Question 24

water soluble, can form gels with sugar, important in jelly.

Answer 24

pectin

Question 25

formed by ripening enzymes in fruit this found in over-ripe fruits; does not also form gels.

Answer 25

pectic acid

Question 26

best known flavoring substance in fruits

Answer 26

sugar

Question 27

gives the characteristic flavor of fruits and vegetables

Answer 27

esters and aromatic compounds

Question 28

gives astringent taste

Answer 28

tannin

Question 29

strong flavor and aroma of garlic, onions, cabbage which intensify during improper cooking

Answer 29

volatile sulfur compounds

Question 30

addition of baking soda to chlorophyll forms ______

Answer 30

chlorophyllin

Question 31

addition of acid turns chlorophyll to _____

Answer 31

pheophytin

Question 32

lycopene is found in ____ and ____

Answer 32

tomato and watermelon

Question 33

carotene is found in ______

Answer 33

carrots

Question 34

cryptoxanthin and xanthin are found in ____

Answer 34

corn

Question 35

xanthophyll is found in _____

Answer 35

oranges

Question 36

capsanthin and cryptoxanthin is found in _____

Answer 36

red peppers

Question 37

lutein and violaxanthin are found in _____

Answer 37

green peppers

Question 38

violaxanthin is found in ______

Answer 38

pineapple

Question 39

changes to blue in the presence of alkali

Answer 39

anthocyanin

Question 40

acidic ph has a bleaching effect

Answer 40

antoxanthins

Question 41

____ generally softens fiber

Answer 41

heating

Question 42

addition of _____ toughens fiber

Answer 42

acid

Question 43

addition of _____ softens fiber

Answer 43

alkali

Question 44

addition of ____ increases firmness or delay softening

Answer 44

lime

Question 45

cabbage and radish should be cooked ____

Answer 45

uncovered to release sulfur compounds

Question 46

starchy foods like rootcrops should be ____ to prevent enzymic browning

Answer 46

soaked in water

Question 47

it is also called pulses, high in protein

Answer 47

legumes

Question 48

variety of fruits consisting of hard or leathery shell that encloses a fat-rich kernel

Answer 48

nuts

Question 49

legumes and nuts contain ___ the protein content of lean meat per serving

Answer 49

half

Question 50

good sources of iron, lysine, phosphorus but low in calcium, niacin, and thiamin

Answer 50

legumes and nuts

Question 51

____ cause a chronic form of food intoxication

Answer 51

aflatoxin

Question 52

kinds of salad

Answer 52

fruit, vegetable, starch, molded