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TLE > G10 Veggies > Flashcards

G10 Veggies Flashcards

1
Q

Considerations in Selecting vegetab;es

A 
quality
condition
freedom from injury
seasonability
variety
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2
Q

Color
Size
Shape
Stage of development or maturity

A

Quality

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3
Q

-

A

color-deep clear, if too deep(too ri[e)
size- not too small and not too large
shape- true shape of that kind of variety
stage of development or maturity- color,

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4
Q

Condition

A

Freshness
Cleanliness
Properly Trimmed

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5
Q

free from damage or injury- no damage by diseases, insects or handling

A

Freedom from Injury

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6
Q

make sure vegetables are on season

A

Seasonability

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7
Q

Classifications of Vegetables

A 
Root Vegetables
Leafy Vegetables
Stem Vegetables
Inflorescence Vegetables
Fruit Vegetables
Pod Vegetables
Bulb Vegetables
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8
Q

carrots, radish, beets

A

Taproots

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9
Q

sweet potato, potato, yam, ginger, cassava

A

Tuberous root

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10
Q

sweet potato, potato, yam, ginger, cassava, carrots, radish, beets

A

Root

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11
Q

lettuce, cabbage, spinach, malunggay

A

Leafy

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12
Q

asparagus, celery, rhubarb

A

Stem

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13
Q

banana blossoms, artichoke, squash flower

A

Inflorescence

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14
Q

tomato, bell pepper, eggplant, squash,(unripe) papaya

A

Fruits

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15
Q

snow peas, snap peas, okra, string beans, winged beans

A

Pod

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16
Q

garlic, onion, shallots, fennel

A

Bulb

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17
Q

Carbohydrates-rich

A

seeds, roots, tubers

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18
Q

Protein-rich

A

legumes, peas, beans

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19
Q

Fat-rich

A

nuts, olives, avocado

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20
Q

High moisture content

A

mushroom, tomatoes, radish, green leafy vegetables

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21
Q

green leafy and yellow fruits and vegetables

A

Vitamin A

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22
Q

yellow vegetables

A

Vitamin C

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23
Q

legumes, peas, beans

A

Vitamin B(complex)

24
Q

Tools and equipment needed in preparing vegetables

A

-Knives, chopping board, colander, bowls, steamer, sauté pan, baking tray, oven

25
Q

flavor components

A

Sugar
Glutamic Acid
Sulfur Compounds

26
Q

natural sugar that provides the sweetness in vegetables

A

Fructose

27
Q

this forms a product called monosodium glutamate when combined with salt, is found in large amount from young and fresh vegetables

A

Glutamic Acid

28
Q

give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and brocolli

A

Sulfur compounds

29
Q 
Chlorophyll
Carotenoids
-beta carotene
-lycopene
Flavonoids
-Anthoxanthin
-Anthocyanins
A

-

30
Q

a fat soluble compound responsible for the green color of plants

A

chlorophyll

31
Q

acid+chlorophyll

A

pheophytin which produces an olive green color

32
Q

alkali+chlorophyll

A

chlorophyllins which produces a more intense green color

33
Q

addition of bakinf soda when cooking

A

brighter green color

34
Q

yellow, orange to red soluble pigments found in plants

beta carotene, lycopene

A

carotenoids

35
Q

carotenoids from carrots and squash

A

beta carotene

36
Q

carotenoids from tomatoes

A

lycopene

37
Q

anthoxanthin, anthocyanins

A

flavonoids

38
Q

a flavonoid responsible for the yellow pigments

A

anthoxanthins

39
Q

a flavonoid responsible for red and blue to violet pigments(beets) tube, eggplants

A

anthocyanins

40
Q

sources of Vitamin A

A 
alugbati
ampalaya leaves
kalabasa leaves
malunggay
petchay
sili leaves
41
Q

maintains health of specialized tissues such as the retina

aids in growth and health of skin and mucous membranes

promotes normal development of teeth, soft and skeletal tissue

A

benefits of Vitamin A

42
Q

sources of Vitamin C

A 
cabbage-type vegetables
bell peppers
lettuce
potatoes
dark green and yellow vegetables
43
Q

sources of Vitamin C

A 
cabbage-type vegetables
bell peppers
lettuce
potatoes
dark green and yellow vegetables
44
Q

promotes a healthy immune system, helps wounds heal, maintains connective tissue and aids in the absorptions of iron.

A

vitamin C

45
Q

daily allowance of Vitamin C

A

90 mg for adult men

75 mg for adult women

46
Q

sources of Vitamin B-complex

A 
ampalaya tops
kulitis
pepper leaves
saluyot
dried beans
47
Q

important for metabolism, the formation of red blood cells, maintenance of the central nervous system, includes the brain and spinal cord

A

vitamin b 12

48
Q

are carbohydrate molecules with more then 20 - sugar residue

A

complex carbohydrates

49
Q

another name of complex carbohydrates

A

polysaccharide

50
Q

source of energy(protein sparing and prevents ketosis)
source of B-vitamins for CHO metabolism
type of carbohydrate chosen determines: fiber content, glycemic load of diet, nutrient density and phytochemicalcontent

A

function of carbohydrate

51
Q

1.Source of energy, protein sparing and prevents ketosis
2.Source of B-vitamins for CHO metabolism
3.Type of carbohydrate chosen determines:
oFiber content, glycemic load of diet, nutrient density and phytochemical content
oExample: wheat bran, whole grain breads and cereals, cabbage, carrots, Brussels sprouts

A

function of carbohydrate

52
Q

-

A

washing
soaking
peeling and cutting

53
Q

knife skills

A

Chopping – done with a straight, downward cutting motion
Chiffonade (shredding) – making fine parallel cuts
Dicing – producing cube shapes
Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
Mincing – producing very fine cut usually for onions and garlic
Julienne and baton net – making long rectangular cut
Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
Rondelle – making cylindrical cut
Bias – making diagonal cut
Oblique or roll cuts – making diagonal cut by rolling the long cylindrical vegetable

54
Q

Wash all vegetables thoroughly
Scrub well-unpeeled vegetables, like potatoes for baking
Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent drying

A

Washing

55
Q

Do not soak vegetables for long periods to prevent flavor and nutrient loss
Cabbage, broccoli, cauliflower may be soaked for 10 minutes in cold salted water to eliminate insects
Limp vegetables can be soaked briefly in cold water to restore crispness

A

Soaking

56
Q

Peel vegetables as thinly as possible
Cut vegetables into uniform pieces for even cooking
Treat vegetables that brown easily with acid or hold under water until ready to use
Save edible trim for soups, stocks and purees

A

Peeling and cutting

TLE (33 decks)

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