Deck 13: Vegetables and Legumes

Question 1

Most vegetables are poor sources of _____; exceptions are the beans, cereal grains, and nuts

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

Answer 1

D

Question 2

The compound that increases in the vegetable as it matures and causes it to toughen is

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

Answer 2

D

Question 3

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.

Answer 3

D

Question 4

The coloring compounds that are a precursor to vitamin A are

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

Question 5

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

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

Question 6

Vegetables are a source of

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

Question 7

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 8

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 9

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 calories.

Question 10

With few exceptions, fresh, unprocessed vegetables are low in all of the following EXCEPT

A)calories (kcal).
B)cholesterol.
C)sodium.
D)fat.
E)fiber.

Question 11

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

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

Question 12

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 answers are correct

Question 13

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

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

Question 14

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 15

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 16

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.
E)any edible plant eaten raw.

Question 17

Hydrogens from acids replace the magnesium in _____ pigments, which results in a compound known as pheophytin

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

Question 18

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 19

Turgor is the word that describes the

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

Question 20

Vegetables containing _____ should not be overheated because this pigment can be converted to vitamin _____ and its destruction would be undesirable

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

Question 21

A 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 22

Potatoes contain approximately 15 percent air space

Question 23

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

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

Question 24

When preparing cauliflower, onions, white potatoes, and turnips, the pigment 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 answers is correct

Question 25

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 26

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 27

_____ is a naturally aged and fermented soy sauce

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

Question 28

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

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

Question 29

_____ 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 30

A meat extender which 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 answers are correct

Question 31

Beta-carotene in vegetables is completely heat stable

Question 32

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

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

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

Question 35

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 36

Carotenoids are susceptible to oxidation

Question 37

Regarding storage, optimum 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 38

In an alkaline medium, the betalain pigment shifts to

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

Question 39

A potentially toxic compound called solanine occurs 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 40

Leucoplasts store starch and some water

Question 41

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

Question 42

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 43

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

Question 44

Cabbage and onions have dramatic changes in flavor when they are cooked and these changes are due to sulfur compounds

Question 45

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

Question 46

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

Question 47

The amount of water used in cooking vegetables depends on the composition of the 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

In general, maximum flavor retention occurs with longer cooking times

Question 50

When cooking cauliflower, keep the lid on for the first few minutes of cooking, for a bright white color

Question 51

Russet potatoes make great french fries

Question 52

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

Question 53

The cooking time for vegetables should be as short as possible

Question 54

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

Question 55

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

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

Miso is a fermented soybean paste used as a seasoning

Question 58

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

Question 59

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

Question 60

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

Question 61

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

Question 62

Definition choices:
a.the yellow and orange pigments
b.the blue 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 63

Definition choices:
a.the yellow and orange pigments
b.the blue 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 64

Why is it important to use the correct potato for either dry- or moist-heat cookery methods? Suggest appropriate potatoes to be used for the above cooking methods What can be done to make the color of mashed potatoes whiter? How can potatoes be tested for doneness?

Question 65

Discuss the importance of soybeans and soy products in our diet Describe specific characteristics of the following soy products: textured vegetable protein, meat analogs, tofu, and fermented foods including miso, natto, sufu, tempeh, and tamari

Question 66

What is the best cooking method for legumes? Describe the method in specific detail Why is it important not to use hard water or add salt or acid until the beans are well cooked? What quantity of cooked dried beans may be counted as a 1-ounce serving of meat or as one vegetable serving? Discuss flatulence and legumes How can you lessen the problem?

Question 67

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

Question 68

What are the general guidelines for the handling and preparation of vegetables?

Question 69

Describe the nutrient content of vegetables What features make vegetables important components of the diet? What is the current daily recommendation? How does the nutrient content of legumes differ from that of most other vegetables? What foods contain phytochemicals and why are they important in our diet? Discuss nutrient retention of vegetables in the various preparation and cooking processes

Question 70

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

Question 71

Definition choices:
a.the yellow and orange pigments
b.the blue 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 72

Definition choices:
a.the yellow and orange pigments
b.the blue 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 73

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