Chapter 13 and 14 Fruits and Veggies

how much zest can you get from a lemon?

1/2 - 1 tablespoon

fruit drink has not less than _____ percent fruit juice

10

juice has not less than _____ percent fruit juice

100

how much vitamin C is in apple juice?

2 mg

pH of a lime

2.0

pH of a apple

3.1

How much fiber do we need a day?

30 g

how much vitamin C do we need a day?

60 mg

is grading for vegetables mandatory?

NO

what is ascorbic acid?

Vitamin C

the difference between a drupe and a prome

a drupe has the seeds contained in a pit, but in a prome the seeds are contained in a central core

which has a higher pH (acidity) a apple or a lime?

a lime

tomatoes and onion and potatoes should be stored in

a pantry in the dark

what can zest be used in?

added to dessert dishes, or added to dishes and then strained out after the flavor is added to the dish

What is the white inner rind of citrus fruits

albedo

2. Carotenoids found in vegetables are susceptible to damage from which of the following factors? a. Light b. Heat c. Oxygen d. All of the above

all of the above

7. Which of the following fruit portions contains more vitamin C than a medium-sized orange? a. Papaya (1 medium) b. Kiwifruit (1 medium) c. Strawberries (1 cup) d. All of the above

all of the above

what is cauliflower?

anthoxanthins

why does cauliflower turn blue/black/brown/red if cooked in a copper pot?

anthoxanthins can change to this color due to excess heat or the presence of iron or copper

examples of promes

apples and pears

example of a malic acid

apples, apricots, cherries, peaches, pears, and strawberries

examples of drupes

apricots, cherries, peaches and plums

flowers

artichoke, broccoli, cauliflower

6. Which fruits are high in fat? a. Avocados, coconut and olives b. Figs, dates, and guava c. Olives, coconut, and pomegranates d. Dates, avocados, and dried fruit

avocado, coconut, and olive

6. Legumes are a group of vegetables that include: a. Tomatoes, eggplant, and zucchini b. Potatoes, peppers and beets c. Brussels sprouts, cabbage and cauliflower d. Beans, peas, and lentils

bean, peas, and lentils

why is it important that fruit is ripe before making jam or jelly?

because protopectin needs to be converted to pectin by enzymes while the fruit ripens

the dirtiest vegetables

bell peppers, celery, and spinach

1. Which of the following would be classified as a root vegetable? a. Asparagus b. Broccoli c. Carrot d. Garlic

carrot

what is in cell walls

cellulose, pectic compounds, hemicellulose, lignin, and gums

Bulb vegetables

chives, garlic, onion

3. What is the name of the pigment responsible for the green color of plants? a. Carotene b. Chlorophyll c. Lycopene d. Xanthophyll

chlorophyll

Broccoli is a

chlorophyll

What are the various acids in fruits?

citric acid malic acid tartaric acid oxalic acid benzoic acid

example of a citric acid

citric fruits and tomatoes

example of a benzoic acid

cranberries

4. Broccoli, cabbage, cauliflower, and kale belong to the family of _______ vegetables that may have protective effects against cancer. a. Carotenoid b. Phytochemical c. Fibrous d. Cruciferous

cruciferous

A fruit with seeds encased it a pit

drupe

what gas is released from apples that speed up ripening?

ethylene gas

Carotenoids are _____ soluble

fat

stems and shoots

fennel, asparagus, celery

what does pectin provide?

firmness and structure

the continuum of best color, flavor, texture, nutrition in vegetables would be

fresh, frozen, canned, dried

difference between a grape and a cherry tomato

grape tomatoes are a lot smaller

example of a tartaric acid

grapes

why should a bad apple be quickly removed from the box of apples?

it can make the other apple ripen too fast

What happens between calcium and oxalic acid?

it combines with the calcium in the intestines to form calcium oxalate, which is insoluble

does the acidity generally increase or decrease as the fruit ripens?

it decreases as the fruit ripens

why do we typically discard the stem of an older spinach plant leaf?

it is woody

Why is yellow broccoli undesirable?

it means it is older or it was picked and then exposed to sunlight

why would you blanch asparagus spears for fresh veggies

it will enhance the green color

3.The peels of which fruits are commonly used as zest to add flavor? a. Kiwifruit, watermelon b. Lemon, orange, lime c. Grapes, watermelon d. Banana, dates, mangos

lemon, orange, lime

what vegetables are high in fiber?

lentils, navy beans, lima beans, kidney beans, peas and broccoli

Why are cell walls important when discussing vegetables?

lignin is found in foods and it becomes tougher with age and does not soften when heated

What are the important carotenoids in eye and skin health? Source?

lutein and zeaxanthin leafy greens

the red color of ______ is responsible for a red tomato, and a pink watermelon

lycopene

5. A fruit juice beverage that contains not less than 30-40% fruit juice would be classified as a(n) _______. a. Juice drink b. Nectar c. Ade d. Juice

nectar

Grade B:

not as tender or as much color

examples of citris fruits

oranges, limes, lemons

what fruits can ripened in a paper bag

pears and tomatoes

protopectin --> pectin --> _______

pectic acid

what is extracted from ripe fruits to gel the jam and jelly?

pectin

What is the albedo rich in?

pectin and aromatic oils

why is the use of ascorbic acid preferred over sulfites in preservation of fruits?

people are sensitive to sulfites, so ascorbic acid is a good alternative

what is a nonnutritive component in plants and considered to have positive health benefits?

phytochemical

7. Which vegetable should not be stored in the refrigerator? a. Potato b. Carrots c. Bean sprouts d. Squash

potato

1. What is the term used to describe fruit with seeds contained in a central core, such as apples and pears? a. Drupes b. Aggregate c. Seed cores d. Promes

promes

a fruit with seeds contained in a central core

promes

2.Identify the correct order for the chemical breakdown of protopectin as a fruit changes from immature to overripe. a.Protopectin to pectin to pectic acid b.Protopectin to pectic acid to pectin c.Protopectin to oxalic acid to pectin d.Protopectin to pectin to oxalic acid

protopectin to pectin to pectic acid

example of a oxalic acid

rhubarb

5. Tempeh is the name of a meat alternative made for whole ______ that have been fermented. a. Pinto beans b. Soybeans c. Lentils d. Navy beans

soybeans

leaves

spinach, romaine

baked potatoes cooked in a foil are

steamed

Grade A:

tender, succulent, and flavorful and best color

cooking affects

texture, color, nutrition, flavor

TVP

textured vegetable protein

what is pectin?

the cementing substance between cell walls

define tofu

the cheese made from soy milk

what is turgor in humans?

the elasticity of the skin, can indicate dehydration

4. Jams are best described as fruit preserves made from _______. a. Ground or mashed whole cooked fruit b. Whole fruit, halves, or chunks c. The juice of cooked fruit with added sugar and pectin d. The juice of fruits with thin slices of fruit and rind

the juice of cooked fruit with added sugar and pectin

why might the skin of a vegetable be higher in fiber than the fleshy parts?

the outer layer of the skin, is the cell wall which is fibrous compounds

what is turgor in a plant?

the rigid firmness of a plant cell resulting from being filled with water!

how much vitamin A is in apple juice?

there isn't any

what is pectin commercially used for?

to contribute to the gelling of fruit preserves

Should the fruit be ripe before making jam or jelly?

yes

what contains the most flavor on a fruit

zest

what is the colorful outer layer of citrus fruits?

zest