VEG PT 2

Question 1

what are phytochemicals

Answer 1

plant components that may function to protect health as antioxidants, phytoestrogens, and anti-inflammatory agents; fruits and veggies rich in them

Question 2

what do animal and plant studies show about phytochemicals

Answer 2

reduced cancer risk bc of antioxidant s

Question 3

what an example of a powerful phytochemical

Answer 3

lycopene (antioxidant)

Question 4

how does vegetable texture change during heating

Answer 4

high temp gelatinizes starches, softens cellulose,
and causes a decrease in turgor due to water loss

Question 5

how does vegetable flavor change during heating

Answer 5

typically, should heat in as little water and as short
of a time as possible to retain flavor

Question 6

what happens to onion and garlic during heating

Answer 6

become sweeter and more mild

Question 7

what does degorging mean

Answer 7

to peel and slice, sprinkle with salt, and let sit at
room temp until droplets containing
bitter compounds are drawn out by osmotic pressure

Question 8

what are pungent odors generated from

Answer 8

sulfur compounds present in the Cruciferae family (e.g., cabbage)and the Alliumgenus (e.g., onion, garlic)

Question 9

what does cutting garlic or onion allow enzymes to do

Answer 9

contact sulfuric compounds and convert them to volatile sulfides (triggers tears)

Question 10

what does heating cabbage trigger

Answer 10

enzymes that release excess
of hydrogen sulfide gas

Question 11

what does heat do to pigments

Answer 11

more dull; also mallard rxn and caramelization

Question 12

whats the greatest cause of vitamin/mineral loss

Answer 12

leaching

Question 13

how to retain nutrients??

Answer 13

Use minimal water, leave skin on, if possible, avoid cutting into very small pieces

Question 14

what does soaking beans prior to cooking help remove

Answer 14

phytic acid, an anti-nutrient

Question 15

what are examples of dry-heat prep

Answer 15

roasting baking frying

Question 16

what veggies do you bake and at what temp

Answer 16

350°F
*Ex: potatoes, winter squash, onions, stuffed peppers

Question 17

what temp do you roast at and what does roasting do

Answer 17

(375 to 425°F)
*Almost all vegetables can be roasted
*Creates soft texture and sweet taste
due to caramelization

Question 18

why are potatoes with low sugar content preferred for frying

Answer 18

to prevent excessive Maillard browning (and acrylamide!)

Question 19

what are examples of moist heat prep

Answer 19

simmering, steaming, braising, microwaving

Question 20

what is simmering and what does a small amount of water vs large amount of water do

Answer 20

vegetables added to lightly salted boiling
water, heat reduced to a simmer
*Small amount of water reduces leaching
*Large amount of water reduces cooking time

Question 21

what does steaming do

Answer 21

vegetables placed in basket above simmering
water and tightly sealed

Question 22

what is braising

Answer 22

vegetables browned in pan and then simmered
in their own juices

Question 23

describe microwaving vegs

Answer 23

Very little water needed/minimal cooking
time –good way to retain color and nutrients

Question 24

whats the key to veg storage

Answer 24

delaying respiration and
moisture loss

Question 25

whats respiration

Answer 25

taking up O 2 and releasing CO 2

Question 26

whats the relationship between temperature and respiration rate

Answer 26

Faster respiration rate = faster deterioration *Cool temps (refrigerator) reduces respiration rate

Question 27

why do veggies wilt / decompose after harvest

Answer 27

After harvest water is no longer replaced by the plant’s root or leaf system

Question 28

does high water content spoil veggies faster

Answer 28

yes

Question 29

what does removing blank increases storage time because bc it takes water from plant

Answer 29

Removing green tops (carrots, beets, radish)

Question 30

should onions and potatoes be stored together

Answer 30

no

Question 31

what veggies should never be regrirgated

Answer 31

Unripe tomatoes, eggplant, winter squash, potatoes, dried legumes, onions

Question 32

what happens to potatoes stored in the fridge

Answer 32

undergo conversion of starch to glucose *Undesirable waxy consistency *Excessive Maillard browning

Question 33

how do legumes grow

Answer 33

grow as seeds, “pulses”, within a pod

Question 34

what are legumes an excellent source of

Answer 34

Excellent source of fiber and other complex carbs, protein, and iron

Question 35

describe soybeans

Answer 35

unique plant source; Relatively high protein and fiber content

Question 36

what is textured vegetable protein

Answer 36

fibrous, porous granules derived from soybeans, but can contain peanuts and cottonseed *Plant material made into fibrous, porous granules that rehydrate rapidly

Question 37

what is textured vegetable protein used for

Answer 37

*Used as meat analog or extenderin ground meats to lower costs and/or reduce fat content *USDA limits use to no more than 30% of a particular product

Question 38

what meat analogs

Answer 38

Imitations made by blending soy protein with vegetable proteins, carbs, fat, vitamins, minerals, color, flavor, wit ~1/3 the fat of the meats they replace and no cholesterol, but usually higher in sodium *Protein quality is low (soy lacks methionine)

Question 39

whats tofu

Answer 39

*Soymilk proteins are coagulated, liquid is removed and curds are pressed (aka cheese from soy milk)

Question 40

what does soaking legumes do

Answer 40

reduces cooking time and assists in digestibility

Question 41

what does germinating do

Answer 41

Any whole grain or legume can be germinated Enhances flavor, nutrient content, and digestibility (enzymes are released to break down starches)