Deck 13: Vegetables and Legumes

Question 1

The parenchyma cell is responsible for the plant's

A) starch content.
B) color.
C) water volume.
D) flavor and acidity.
E) all of the above

Answer 1

E

Question 2

All of the following are fat-soluble pigments found in plastids except

A) carotene.
B) xanthophyll.
C) lycopene.
D) chlorophyll.
E) anthocyanin.

Answer 2

E

Question 3

The coloring compounds that are precursors to vitamin A are

A) anthoxanthins.
B) anthocyanins.
C) carotenoids.
D) chlorophylls.
E) betalains.

Answer 3

C

Question 4

Although the interior color of pineapple and banana skin comes from a mixture of pigments, the one that predominates is

A) lycopene.
B) carotene.
C) xanthophyll.
D) none of the above answers is correct

Question 5

Food gums are often added to processed foods such as ice cream, candies, and salad dressings to

A) add color.
B) act as stabilizers.
C) increase their viscosity.
D) prevent color change during processing.
E) contribute to sweetness without adding kcalories.

Question 6

The cell walls in vegetables gain their structural support from the cell wall fibers, which are indigestible by humans and include all of the following except

A) cellulose.
B) hemicellulose.
C) glucose.
D) lignins.
E) gums.

Question 7

When hydrogens from acids replace the magnesium in _____ pigments, this results in a compound known as pheophytin.

A) carotenoid
B) chlorophyll
C) anthocyanin
D) anthoxanthin
E) betalain

Question 8

Spinach stems and the inner cores of carrots and broccoli become tougher with age and do not soften when heated because of

A) cellulose.
B) gums.
C) lignin.
D) hemicellulose.
E) pectic compounds.

Question 9

The classification of seeds includes

A) carrots, beets, turnips, and radishes.
B) onions and garlic.
C) celery and asparagus.
D) spinach and lettuce.
E) beans, corn, and peas.f. broccoli and cauliflower.

Question 10

Pigments are the

A) acidic compounds that give vegetables flavor.
B) ascorbic acid-type compounds in vegetables.
C) color compounds in vegetables.
D) water-soluble odor compounds in vegetables.

Question 11

Vegetables containing _____ should not be overheated because these pigments can be converted to vitamin _____ and their destruction would be undesirable.

A) betalains; D
B) carotenoids; A
C) chlorophylls; E
D) anthocyanins; K
E) anthoxanthins; E

Question 12

If a nonstainless metal knife is used to cut red cabbage, the _____ pigment will react with the metal ions in iron, tin, or aluminum and create off-colors.

A) flavonoid
B) anthocyanin
C) anthoxanathin
D) betalain

Question 13

Vegetables are a source of

A) balanced proteins.
B) complete proteins.
C) incomplete proteins.
D) unbalanced proteins.

Question 14

Broccoli, spinach, and green beans are low in all of the following except

A) kcalories.
B) cholesterol.
C) sodium.
D) fat.
E) fiber.

Question 15

In older plants, the _____ color is degraded, causing underlying pigments to show.

A) carotenoid
B) chlorophyll
C) flavonoid
D) all of the above

Question 16

Most vegetables are poor sources of _____, but legumes combined with grains serve as a reliable source for many people.

A) beta-carotene
B) certain B vitamins
C) fiber
D) protein
E) minerals

Question 17

Turgor is the word that describes the

A) rigid firmness of a cell due to its being filled with water.
B) juiciness of a vegetables that results from the presence of organic acids.
C) starch content of a cell.
D) size of the air pockets in the cell wall.

Question 18

The amount of _____ in a vegetable increases as the plant matures and causes it to toughen.

A) cellulose
B) hemicellulose
C) pectin
D) lignin
E) gums

Question 19

Vegetables are defined as

A) any plant or parts of a plant that are used as food.
B) the leaves, stem, or stalks of edible plants.
C) any edible plant eaten raw.
D) the ripened ovary of a plant with the surrounding succulent tissue.

Question 20

Fruits often seen masquerading as vegetables include

A) lentils.
B) scallions and leeks.
C) cabbage, Brussels sprouts, and collard greens.
D) okra, eggplant, olives, water chestnuts, and peppers.

Question 21

When cooking legumes, it is important to

A) use hard water.
B) use soft water.
C) add salt at the beginning of the cooking process.
D) add an acid at the beginning of the cooking process.

Question 22

The group of indole-containing vegetables called cruciferous vegetables includes

A) beans and legumes.
B) tomatoes and strawberries.
C) kale and Brussels sprouts.
D) garlic, leeks, and shallots.

Question 23

A creamy white pigment is an example of a(n)

A) anthocyanin.
B) anthoxanthin.
C) astaxanthin.
D) betalain.

Question 24

One cup of dried beans usually yields _____ cup(s)of cooked beans.

A) 1
B) 1 to 2
C) 2 to 2 ½ d 2 ½ to 4
E 4 to 5

Question 25

A red-purple pigment is an example of a(n)

A) anthocyanin.
B) anthoxanthin.
C) astaxanthin.
D) betalain.

Question 26

The optimum storage humidity for most fruits and vegetables is _____ percent.

A) 55 to 65
B) 65 to 75
C) 75 to 85
D) 85 to 95

Question 27

Without intercellular spaces, fruits and vegetables would be soft and flaccid.

Question 28

The most important consideration in the selection of vegetables is:

A) the color of the flesh.
B) how long they store.
C) how easily they cook.
D) the season of the year.

Question 29

_____ is a naturally aged and fermented soy sauce.

A) Miso
B) Natto
C) Sufu
D) Tempeh
E) Tamari

Question 30

Leucoplasts store starch and some water.

Question 31

A meat extender that easily burns, retains moisture, and contributes to texture by maintaining cohesiveness best describes

A) tofu.
B) meat analogs.
C) textured vegetable protein.
D) all of the above

Question 32

Beta-carotene in vegetables is completely heat stable.

Question 33

Pungent odors from vegetables in the Cruciferae family and Allium genus are released by

A) acid.
B) alkali.
C) overheating.
D) certain metals such as aluminum, copper, or iron.

Question 34

_____ is a condiment made from fermented cooked soybeans held together by a sticky bacterial product.

A) Miso
B) Natto
C) Sufu
D) Tempeh
E) Tamari

Question 35

A potentially toxic compound called solanine is produced when

A) potatoes are exposed to sunlight.
B) vegetables are stored in airtight plastic bags and they "stew."
C) legumes are soaked or cooked in alkaline environment.
D) legumes are soaked or cooked in an acidic environment.

Question 36

Potatoes contain approximately 15 percent air space.

Question 37

Oxalates, primarily found in _____-colored vegetables, can bind to the calcium, iron, or zinc in these vegetables and may decrease their absorption.

A) red and purple
B) orange
C) green
D) white
E) yellow

Question 38

In an alkaline medium, the betalain pigment shifts to

A) red.
B) yellow.
C) white.
D) purple.
E) green.

Question 39

The common classification system used for vegetables is based on the part of the plant that is used.

Question 40

When preparing cauliflower, onions, white potatoes, and turnips, their color may be further whitened by

A) cooking the vegetable in alkaline water.
B) adding cream of tartar to the cooking water.
C) heating in the presence of copper or iron cooking utensils.
D) none of the above

Question 41

When cooking cauliflower, add a pinch of baking soda to the cooking water to promote development of a bright white color.

Question 42

The cooking time for vegetables should be as short as possible.

Question 43

Waxy potatoes, also known as red potatoes, have delicate skin and waxy flesh that is ideal for simmering and making potato salad.

Question 44

Vegetables should be washed quickly and not soaked because most absorb excess water.

Question 45

An acidic cooking medium converts the chlorophyll pigment to a water-soluble form.

Question 46

When cooking broccoli, keep the lid off for the first few minutes of cooking, to allow the volatile organic acids to escape.

Question 47

Fresh vegetables should be stored immediately upon purchase using the correct procedures for that vegetable.

Question 48

Once tofu is opened, water should be drained off prior to and during refrigeration; storing it in a dry container increases its shelf life.

Question 49

Miso is a fermented soybean paste used as a seasoning.

Question 50

The best amount of vegetables to buy is an amount that will be used within two weeks.

Question 51

The grading of fresh vegetables is voluntary because many deteriorate too quickly to grade on a regular basis.

Question 52

A large part of the texture changes that occur with the cooking of vegetables is due to the softening of the cellulose in the heat.

Question 53

The Maillard reaction may be observed in cut-up potatoes that turn pinkish-brown when exposed to oxygen.

Question 54

Carotenoids are susceptible to oxidation.

Question 55

Because leaching is the greatest cause of mineral loss in vegetables, it is important to cook them using as much water as possible.

Question 56

Mealy potatoes are not the best choice for frying because the high sugar content tends to yield dark streaks and poor texture.

Question 57

True yams are sweet potatoes with a bright orange color and a sweet, moist flesh.

Question 58

Sprouting grains or legumes enhances flavor, nutrient content, and palatability while enzymes break down the starches into more readily digestible sugars.

Question 59

In general, maximum flavor retention occurs with longer cooking times.

Question 60

Russet potatoes make great french fries.

Question 61

Controlled-atmosphere storage slows down the natural respiration of fresh vegetables by reducing the amount of oxygen and increasing the amount of carbon dioxide available.

Question 62

Matching
Definition choices:
a.the yellow and orange pigments
b.the blue-green and green pigments
c.the red-purple pigments (eggplant)
d.the cream and white pigments
e.the purple-red and yellow pigments (beets)
carotenoids

Question 63

Matching
Definition choices:
a.the yellow and orange pigments
b.the blue-green and green pigments
c.the red-purple pigments (eggplant)
d.the cream and white pigments
e.the purple-red and yellow pigments (beets)
betalains

Question 64

Matching
Definition choices:
a.the yellow and orange pigments
b.the blue-green and green pigments
c.the red-purple pigments (eggplant)
d.the cream and white pigments
e.the purple-red and yellow pigments (beets)
anthoxanthins

Question 65

The flavor of cabbage and onions change dramatically when they are cooked and these changes are due to sulfur compounds.

Question 66

Matching
Definition choices:
a.the yellow and orange pigments
b.the blue-green and green pigments
c.the red-purple pigments (eggplant)
d.the cream and white pigments
e.the purple-red and yellow pigments (beets)
chlorophylls

Question 67

Onions and potatoes should not be stored next to each other, because they shorten each other's shelf life.

Question 68

When potatoes are stored in the refrigerator, glucose is converted to starch.

Question 69

Matching
Definition choices:
a.the yellow and orange pigments
b.the blue-green and green pigments
c.the red-purple pigments (eggplant)
d.the cream and white pigments
e.the purple-red and yellow pigments (beets)
anthocyanins

Question 70

Simmering is one of the best ways to retain a vegetable's texture, color, and nutrient content.