Quiz 4

Question 1

What are practices for potato handling and storage?

Answer 1

Do not refrigerate
Continue to live after harvest
Avoid dropping or bruising
Minimize exposure to light because it causes solanin to develop from chlorophyll

Question 2

What toxins produced and potatoes when exposed to light?

Answer 2

Solanin

Question 3

What are the three classifications of potatoes?

Answer 3

Starchy are low moisture lotion for high starch good for baking frying master roasted\try methods do not hold well together when cooked
Waxy are high moisture low starch hold you gather better but did not collapse easily good for soups stews potato salad boiling and roasting
In between or all purpose

Question 4

Define cracking

Answer 4

Whole wheat grains that have been crushed a cut into smaller pieces

Question 5

Define grinding

Answer 5

Reducing to powder

Question 6

Define hulling

Answer 6

The hull is smashed off the grain leaving a whole grain

Question 7

Define pearling

Answer 7

The bran is gently leaked off; no longer a grain

Question 8

Resistant starch

Answer 8

No digested in SI but may ferment in Colon

Question 9

What are grains?

Answer 9

Grasses that bear edible seeds

Question 10

What are parts the parts of a grain and what nutrients do they provide?

Answer 10

The bran: fiber, b complex, minerals
Endosperm: starch, vitamins protein, b vitamins
Germ: fat, minerals, vitamin b1 and e, phytochemicals

Question 11

Why are whole grains so nutritious?

Answer 11

Because they include all parts of the grain

Question 12

The link between protein content and gluten content?

Answer 12

Ask!

Question 13

What is needed to make a gluten-free flour blend mimic flour?

Answer 13

40:60 whole grain to starch

Ask!!

Question 14

What grains and seeds are complete proteins?

Answer 14

Amaranth, buckwheat, chia, quinoa

Question 15

Which grains and seeds are gluten free?

Answer 15

White and brown rice, amaranth, sweet potato, corn starch, almond, chestnuts, coconut and hazelnut

Question 16

Semolina

Answer 16

Courser endosperm produced from milling durum that’s used to make pasta

Question 17

Durum

Answer 17

Hard grain with high protein and gluten content

Question 18

Define vegetables

Answer 18

Any herbaceous plant that can be wholly or partially eaten

Question 19

What are the classification of veggies?

Answer 19

Cabbage, fruit-veggies, gourds, greens, pods and seeds, mushrooms and truffles, onions, roots and tubers, stalks and baby

Question 20

Examples of cabbage

Answer 20

Broccoli and Brussel sprouts

Question 21

Examples of fruit-veggies

Answer 21

Avocado and tomato

Question 22

Gourds and squashes

Answer 22

Winter squash and cucumber

Question 23

Examples of greens

Answer 23

Collard and spinach

Question 24

Examples of pods and seeds

Answer 24

Legume, corn

Question 25

Examples of mushrooms and truffles

Answer 25

Fungi with no seeds, stems or flowers | Truffles grow near oak and beech trees

Question 26

Examples of onions

Answer 26

Leek and Shallot

Question 27

Roots and tubers

Answer 27

Carrots, beets, potatoes

Question 28

Examples of stalks

Answer 28

Celery and asparagus

Question 29

What fruits do we consume as vegetables?

Answer 29

Tomatoes, cucumbers, eggplant, zucchini, squash, pumpkin, cucumber, beans, corn, pepper

Question 30

What nutrients to vegetables provide?

Answer 30

``` Low fat High water High fiber Protein Vitamins and minerals Phytochemicals ```

Question 31

What is the my plate recommendation?

Answer 31

2 1/2 for women, 3 for men

Question 32

What is the water content of veggies?

Answer 32

80%

Question 33

Define organic

Answer 33

No synthetic fertilizers, sewage sludge, irradiation, or genetic engineering

Question 34

NOP

Answer 34

The USDA national organic program

Question 35

Labeling classifications for organic

Answer 35

9 in front means organic 100% means all ingredients are organic Organic means 95% is organic Made with organic ingredients means 70-90% are organic Ingredient panel only means less than 70%

Question 36

What role does irradiation play?

Answer 36

Kills insects, parasites and bacteria

Question 37

How can we minimize nutrient loss?

Answer 37

Acidulation prevents oxidation Minimize air and water exposure Lessen cooking time Avoid heat

Question 38

Define ripen

Answer 38

To mature

Question 39

Define respiration rate

Answer 39

Fruits I still alive even after harvest, so they continued their cellular processes using there carbohydrates as energy. The longer fruit sits the more starch is used; heat also quickens this process

Question 40

Papain

Answer 40

Enzyme from unripened papaya used to lyse protein

Question 41

Pectin-

Answer 41

water soluble carbohydrates that create gel in many jams; taken from ripe fruit

Question 42

Define juice

Answer 42

Look up

Question 43

Define nectar

Answer 43

Look up

Question 44

Define cider

Answer 44

Look up

Question 45

Define fruit

Answer 45

An organ that develops from the ovary of a flowering plant containing one or more seeds

Question 46

Define phytochemicals

Answer 46

Plant chemical like flavonoid or carotenoid that are beneficial for health, cannot be measured, sum is better than the parts

Question 47

Define antioxidant

Answer 47

Prevents oxidation, includes vitamins e, c or beta carotene that stop free radicals in the body

Question 48

Nutrients of fruit

Answer 48

``` Low fat and calories High water Fiber and natural sugar Vitamins and minerals Vitamins a, c, folate, potassium Antioxidants and phytochemicals ```

Question 49

Safety and sanitation issues with fruits and veggies

Answer 49

Ask!

Question 50

What part of the plant does the potato come from?

Answer 50

Tuber