Chapter 3 (vegetables)

Question 1

five composition of plants cells

Answer 1

1. cell walls
2. vacuoles
3. intercellular air
4. cytoplasm
5. plastids

Question 2

3 types of plastids and what they contain

Answer 2

1. chloroplast - chlorophylls
2. chromoplast - carotenoid
3. leucoplast - non-pigmented

Question 3

compunds of vacuoles (4)

Answer 3

water, anthocyanins, flavor compund, organic acids

Question 4

intercellulair air contributes to what

Answer 4

crispiness and volume

Question 5

what hemicellulose and pectic substances provide to cell

Answer 5

elasticity and firmness (cement within + between the cell)

Question 6

role and utility of guam

Answer 6

1. ability to absorb water and swell

2. tchickening agent

Question 7

role of pectic susbstance in industry

Answer 7

thickening and stabilizer, gelling agent, emulsifiers

Question 8

pectic susbtances contribute to what

Answer 8

cloudiness in juice

Question 9

part of plant anatomy that contain large amount of water and actively metabolizing part

Answer 9

leaves

Question 10

what do stem (2)

Answer 10

support, transfer water and nutrients

Question 11

what tubers do (2)

Answer 11

1. storage vessels

2. means to propagate new plants

Question 12

what bulbs do

Answer 12

storage organ during plant dormancy

Question 13

what type of vegetable is only one per plant (2)

Answer 13

root and bulbs

Question 14

what type of vegetables are many by plants (1)

Answer 14

tuber

Question 15

role of catorenoids (4) + 2 examples

Answer 15

• antioxydants
• anti-inflamation
• reproduction
• vision
  ex: carots, dark leafy green vegetables

Question 16

role of Vitamin C (3) + 3 examples

Answer 16

• enzymatic cofactor
• antioxidant
• immunity
  ex: citrus, bell pepper, tomatoes

Question 17

role of folate (3) + 2 examples

Answer 17

• DNA synthesis
• repair and methylation
• reduces NTDs
  ex: dark leafy green vegetables, legumes

Question 18

role of riboflavin (2) + 3 examples

Answer 18

• antioxidant
• metabolism
  ex: mushroom, leafy green vegetables, sea vegetables

Question 19

phyotchemicals of cruciferous vegetables + roles

Answer 19

indole glucosinolate , protect against some certain cancer

Question 20

rich sources of lutein + roles (3)

Answer 20

broccoli, kale, corn, pumpkin

– cataracts, macular degeneration, bright light sensitivity

Question 21

role of luteolin (3)

Answer 21

• antioxidant
• anti-inflammation
• decrease growth of cancer cells

Question 22

phytochemicals in soybean + role

Answer 22

genistein, decreased risk of breast and uterine cancer

Question 23

what is degorging (change during cooking/flavour)

Answer 23

removal of bitter compounds using salt/osmoting pressure

Question 24

why blanching fresh vegetables before frozen

Answer 24

killing enzymes that degrade the product

Question 25

what legumes in dry storage (5)

Answer 25

potatoes, tomatoes, squash, bulbs, dried legumes

Question 26

advantages of dry storage

Answer 26

retain texture + flavor | speed up the ripening process

Question 27

why don't storage potatoes in the refrigeration

Answer 27

it causes conversion of starch to sugar, leading to waxy texture

Question 28

what happens when potatoes are exposed to light

Answer 28

create solanine (appears as a greenish tinge on potatoes and it is toxic)

Question 29

carotenoids with vitamin A

Answer 29

carotene alpha, gamma, beta | cryptoxanthins

Question 30

role of potassium

Answer 30

important role in fluid balance

Question 31

role of lycopene (2)

Answer 31

powerful antioxidant | reduce risk of prostate and digestive tract cancer

Question 32

what happens to the texture during cooking

Answer 32

1. gelatinization of starch 2. reduction in crunchiness 3. softening the cellulose 4. dissolving hemicellulose, pectic substances 5. calcium salt in industry 6. alkaline environment can lead to a mushy texture

Question 33

4 plant fibers

Answer 33

1. cellulose 2. hemicellulose and pectic substances 3. lignin 4. guam

Question 34

how reduce the bad odors (4)

Answer 34

1. shortening cooking time 2. adding vinegar to cooking water 3. removing cooking lid occasionnaly to let volatiles escape 4. put onion in fridge before cutting

Question 35

tips for retaining nutrients

Answer 35

1. minimize the amount of water 2. consume liquid left in pan 3. shortening the cooking time 4. don't use baking soda 5. cook vegetables with skins on 6. cut food in bigger chunks (reduces surface area)

Question 36

what do flowers (3)

Answer 36

1. male and female parts 2. plant reproduction 3. pollination

Question 37

characteristics of fruits

Answer 37

1. protect seeds | 2. seed bearing structure of flowering plants

Question 38

characteristics of roots (2)

Answer 38

1. high in CHO | 2. draw nutrients and mositure in from the soil

Question 39

3 examples of tubers

Answer 39

potatoes ginger root sunchoke (jerusalem artichoke)

Question 40

3 examples of flowers

Answer 40

cauliflower, broccoli, artichoke

Question 41

4 examples of stem

Answer 41

celery asparagus anise (fennel) kohlrabi

Question 42

5 examples of bulbs

Answer 42

``` onion shallot garlic leek chives ```

Question 43

9 examples of roots

Answer 43

``` carrots sweet potato radish beet rutabaga turnip celeriac (celery root) jicama parsnip ```

Question 44

examples of leaves

Answer 44

``` kale lettuce chinese cabbage parsley romane spinach bok choy turnip greens ```

Question 45

5 examples of vegetables with chlorophylls

Answer 45

broccoli, kate, green cabbage, lettuce, spinach

Question 46

9 examples of vegetables with carotenoids

Answer 46

carrots, tomatoes, watermelon, squash, red and yellow peppers, peaches, oranges, pineapples, winter squashes

Question 47

4 examples of anthocyanin

Answer 47

red cabbage, red potato, radish, eggplant

Question 48

5 examples of anthoxanthin

Answer 48

cauliflower, onions, rices, white potatoes, turnips

Question 49

number of grams of F and V to consume every day

Answer 49

400g

Question 50

3 types of xantophylls

Answer 50

cryptoxanthins, lutein, zeaxanthin

Question 51

what cause the change of colour of the carotenoids when it is cooked (become lighter)

Answer 51

isomerization

Question 52

flavonoids is found in

Answer 52

vacuoles

Question 53

structure of flavonoid is characterize by the presence of

Answer 53

flavylium-ion

Question 54

anthoxantin is sensitive to what (2) + what is the colour

Answer 54

- excessive heating - presence of metals (Fe,Cu) 1. blue-black or red-brown

Question 55

colours of betalains in an acid environment

Answer 55

purple to red

Question 56

colours of betalains in a basic environment

Answer 56

red to yellow

Question 57

why freezing cause a loss of qualities

Answer 57

due to bursting of cell membranes

Question 58

what do modified atmospheric packaging

Answer 58

altering permeability of packaging to vapors

Question 59

water lost results in..

Answer 59

deflation and wilting

Question 60

optimal humidity

Answer 60

85-95%

Question 61

3 ways to retain moisture

Answer 61

1. spray with mist 2. wax coatings 3. wrapping with paper towel in ventilated bag

Question 62

one tip to keep the flavor during cooking

Answer 62

minimize amount of water to avoid leaching of flavor compunds into water

Question 63

nutrient-specific sensibility to what

Answer 63

heat,light,pH

Question 64

6 examples of cruciferous vegetables

Answer 64

broccoli, cauliflower, kale, cabbage, turnip, rutabaga

Question 65

4 examples of allium vegetables

Answer 65

garlic, onion, shallot, leek

Question 66

5 examples of lutein

Answer 66

broccoli, pumpkin,corn GLV (kale, spinach)

Question 67

5 examples of luteolin

Answer 67

green pepper, broccoli, herbs (rosemary,parsely,thyme), camomile,celery