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Food Science
Test #2 - lecture 4
| Question | Answer |
|---|---|
| Herbaceous plant cultivated for edible parts such as roots, leaves and flowers | vegetable |
| What are vegetables used for? | Served as part of a main course |
| What is a fruit? | ripened, seed bearing part of plant including the pulp. |
| What are examples of fruits that get classified as vegetables but are in fact fruits? | cucumber, pepper, tomato, eggplant |
| What does the cell wall include? | 1. cellulose and hemicellulose 2. lignin 3. pectic substances 4. gums |
| What is cellulose and hemicellulose? | a carbohydrate we consider fiber |
| What is lignin? | woody fibers not softened by cooking (happens when plants get older) |
| What are pectic substances? | cement like substances between cells |
| what are an example of gums found in the cell wall? (used in food processing) What do the gums do? | carageenen they function to add viscosity |
| What is the cytomplasm made up of? | Mitochondria Plastids 1. chloroplasts 2. chromoplasts 3. leucoplasts |
| What do the chloroplasts, chromoplasts and leucoplasts contain? | Chloroplasts - green pigments (chlorophyll) chromoplasts - orange pigments (carotene) leucoplasts - starch storage |
| What does the vacuole (cell sap) of a parenchyma cell include? | water, sugar and salts, vitamins, minerals, enzymes, phenolic compounds, aromatic coumpounds, organic acides, flavonoid pigments |
| How much water is in a plant? | 80-90% |
| What happens to the phenolic compounds as fruits are unripe vs ripened? | as the fruit ripens, the amount of phenolic compounds decreases. (puckerness decreases) |
| What are the flavonoid pigments located in a parenchyma cell? | anthocyanin and anthoxanthin |
| What are phytochemicals? | Protectice effect i.e. lycotene in tomatoes |
| What are examples of bulbs? | garlic and onions |
| what are examples of roots? | carrots, radishes, beets, and parsnips |
| what are examples of tubers? | potatoes and jicama |
| what are examples of leaves/stems? | broccoli, lettuces, celery |
| What are examples of fruits? | tomatoes, eggplant and cucumbers |
| What are examples of seeds? | legumes |
| What vegetables have high carbohydrate contents? | potato, sweet potato, corn, legumes |
| What are characteristics of veggies? | low in calories, carb amounts varies, low in proteina nd fat, good source of fiber, contains a lot of minerals, flavoring compounds and pigments |
| What benefits do you get, the darker the veg? | the more iron you will get! |
| What vegetables contain iron? | dark green leafy veg and legumes |
| what vegetables contain calcium? | broccoli, DGL |
| What vegetables contain a lot of thiamin? | legumes |
| what vegetables contain vit a? | DGL, orange and yellow veg |
| what vegetables contain vit c? | broccoli, tomatoes, peppers |
| what vegetables contain folate? | DGL veg, mushrooms |
| When cooking vegetables what happens to the texture? | heat will soften the cellulose |
| what does acid do to vegetables when cooking? | acid ph will prevent vegetables from softening |
| what does alkaline water do to vegs? | causes vegetables to become mushy |
| what are examples of acidic foods? | lemon, vinegar, tomatoes, buttermilk, yogurt/sour cream, brown sugar and molasses, chocolate, wine |
| what are examples of alkaline foods? | sodium bicarbonate (baking soda) |
| What are families of vegetables with strong flavors? | allium family - onion brassica family - cabbage |
| what's the best way to cook allium family vegetables? | cook with cover off so sulfurs can evaporate |
| what happens to allium family vegetables when cooking? | long cooking evaporates sulfur compounds and the vegetables become sweeter or more mild |
| what happens when cooking brassica family vegetables? | 1. sulfur compounds will dissolve in cooking liquid 2. use lots of water to dilute sulfur compounds 3. keep cooking time to a minimum to prevent too many sulfur compounds from dissolving in water |
| if more sulfurs are created when cooking a brassica veg, what does that mean for the vegetable? | will start to smell (brussel sprouts) |
| should you cover when cooking allium veg or brassic veg? | no to allium yes to brassica |
| what happens if you add baking soda to green veg? | it will make them a brighter green, but it destroys vit c and thiamin |
| What vegetables have mild flavors? | carrots, green beans, and spinach |
| what is the best way to cook vegetables with mild flavors? | use small amounts of water and keep cooking times short to prevent loss of flavor compounds |
| What are the best way to retain nutrients when cooking? | 1. use small amounts of water to prevent loss of water soluble nutrients 2. keep cooking times short as heat will destroy some nutrients 3.do not add baking soda! It will destroy thiamin and vit c |
| What are the different carotenoids? | 1. carotene - yellow orange 2. xanthophyll - yellow 3. lycopene -red orange |
| What is special about carotenoid vegs? | 1. they are stable in acid or alkaline cooking environments 2.heat causes minimal color change |
| What happens to chlorophyll vegetables in acid and alkaline environments? | 1. acid ph causes dull, olive green color 2. alkaline makes them bright green, but texture will be mushy and vit c and thiamin will be destroyed |
| what happens to chlorophyll vegetables with prolonged cooking? | pheophytin is produced and the undesirable color change occurs |
| What vegetables are made up of anthocyanin? | red-purple vegetables like red cabbage |
| How does acid and alkali affect anthocyanin vegetables? | 1. acid ph intensifieds the reddish-purple color 2. alkali causes and undesirable bluish color |
| what vegetables make up anthoxanthin? | cauliflower |
| How does acid and alkali affect anthoxanthin? | 1. acid ph intensifies the white color 2. alkali causes an undesirable yellow color |
| what happens with prolonged holding temperatures in anthonxanthin vegetables? | causes a gray color |
| What are the best ways to maintain nutrients in cooking vegetables? | 1. use small amounts of water 2. keep cooking times short 3. cut vegetables in uniform pieces 4. use cooking liquid (in final dish) 5. never add baking soda |
| What is the best way to optimize texture? | 1. add acid ingredients after vegetables have been tenderized 2. never add baking soda to cooking liquid |
| What is the best way to optimize color for green vegs and orange vegs? | 1. green vegs - avoid acid, cook quickly, cook with lid off to allow some acid to escape 2. orange - color not affected by cooking |
| What is the best way to optimize color for reddish purple vvegs and white vegs? | 1. reddish purple - add acid at end of cooking to intensify color, cook withlidon to make cooking liquid more acidic 2. add acid ingredients at end of cooking to intensify color, cook with lid on to make cooking liquid more acidic. |
| What are the different categories fruits can be classified into? | 1. berries 2. citrus fruits 3. drupes 4. pomes 5. melons 6. grapes 7. tropical/subtropical |
| What is a characteristic of berries? | fragile, easily damaged cell structure |
| what is a characteristic of citrus fruits? | contains lots of vit c |
| What is a characteristic of drupes? examples? | single seed peach, apricot, cherry, plum |
| What are characteristics of pomes? examples? | central core with 5 encapsulated seeds apples, pears |
| What are characteristics of melons? what are examples? | aka muskmelons, have a central cavity full of seeds i.e. cantaloupe and honeydew |
| What are characteristics of grapes? | leading fruit crop in the world, used as fruit and to produce wine |
| what are examples of tropical/subtropical fruit? | pineapple, banana, fig, date, kiwi, mango, papaya, guava, plantain, avocado |
| How much water makes up a fruit? | 80-90% |
| what are characteristics of fruit? | 1. low in fat 2. low in protein (enzymes) 3. source of CHO 4. fiber (cellulose) 5. organic acids (flavor) 6. phenolic compounds (tartness) 7. pigments/phytochemicals 8. aromatic compounds 9. vitamins and minerals |
| what are the phytochemicals in a fruit? | They are the color that is the predominant pigment. Some fruits have a combination of pigments. i.e. oranges sometimes have green chlorophyll (when they are unripened). |
| What are enzymes? | They catalyze chemical reactions needed to develop flavor and ripen fruit |
| What happens when a fruit is maturing? | 1. color change 2. softening of fruit 3. flavor development 4. aroma |
| what happens when a fruit is changing color? what is an example? | breakdown of chlorophyll and the synthesis of new pigments (green banana becomes yellow). |
| What happens when a fruit becomes soft? | 1. pectic substances undergo changes 2. temperature increases the rate of softening |
| What make up the pectic substances in a fruit? | protopectin, pectin and pectinic acid |
| What compound can interfere with the breakdown of pectin? (may be used commercially to keep fruit from spoiling and extend shelf life) | calcium chloride |
| How does the flavor develop in fruit? | 1. starch is hydrolyzed to sugar 2. acidity level decreases 3. phenolic compounds undergo changes causing a decrease in tartness |
| what makes up the aroma in a fruit? | aldehydes and esters |
| What is enzymatic browning? | cause by the oxidation of phenolic substances inside the cells. Needs and enzyme for reaction to take place. i.e banana turning brown |
| What is the best way to prevent enzymatic browning? | 1. change the ph 2. apply heat 3. increase the salt concentration |
| What is the best way to prevent oxygen from getting to a fruit or veg? | 1. cover surfaces exposed to air 2. avoic vegetables and fruits with bruising |
| What does bruised fruit do to the fruit? | breaks cell walls and allows oxygen to enter |
| How does antioxidants help with avoiding browning of fruits? | it interferes with the oxidation reaction |
| what are examples of anti-oxidents? | ascorbic acid, sulfur dioxide, bisulfites |
| What is an example of how sulfur dioxide and bisulfites are used in foods? | sulfur dioxide - added to apricots for color bisulfites- treat wine with sulfites, keeps nice color and keeps oxygen from going to wine |
| What is Osmosis? | semipermeable membrane of cell wall, allows water to move from an area of low concentration of solute load to an area of higher concentrate of solute load in order to equalize the concentrations. |
| What are examples of solute load ? | sugar and salt |
| What does osmosis do? | equalize particles in cell and outside the cell |
| What is osmotic pressure? | the pull that develops when 2 solutions of different solute concentration are on either side of a permeable membrane |
| When does an isotonic concentration occur? | It occurs when the concentration is equal on both sides of the membrane. |
| What are examples of osmosis in food? | 1. salting eggplant 2. adding sugar to bowl of berries (increases the concentration outside of the cell so water is pulled to the surface of the fruit or veg |
| What is an example of osmosis in food where water moves into the cell instead of out? | Putting limp celery or carrots in ice water (causes water to move into the cells of the vegetable because the concentration of solute is greater within the cell. This brings back the desired texture). |
| What is diffusion? | causes membrane to become more permeable allowing both water and solute (sugar, salt) to move freely. |
| What are examples of diffusion in food? | 1. canning fruit or brining a pork or turkey (water will initially move out of cells into canning liquid or brine. As membrane becomes more permeable, water reenters cells bringing sugar/salt with it. |
| Making apple sauce is an example of what? why? | Osmosis - there is more solute within the apple, so water will be pulled in. Sugar can be added at the end |
| Making glazed apples is an example of what? | diffusion - sugar is added at the beginning so their is an equal concentration of sugar and water inside and outside the cell so the water and sugar will go back and forth. The apple will maintain its shape. |
| In glazed apples, is the solution isotonic? | yes, that is how it maintains its shape |
| What are the different market forms of foods? | 1. fresh 2. canned 3. frozen 4. dried |
| What market form of food has the highest nutritional value? | fresh and then frozen |
| why does canned vegetables lose nutrition? | canned vegetables are heated and pressure is added when canning. There is also a higher sodium content. |
| What is an EP? (Edible portion) | If you know how much you need in weight, you must keep this in mind when you are buying fresh and cutting parts of. |
| Who determines the federal grades for fruits? | established by the agricultural marketing service |
| What are the federal grades? | Us Fancy - Top grade US # 1 (most popular) |
| What are the canned and frozen federal grades? | US Grade A - fancy US Grade B- extra standard US Grade C - standard |
| What does it mean if a prodcut says Grade A fancy? | just means a supermarket thinks its fancy, govt hasn't graded it. |
| If it doesn't have US Grade A, what does that mean? | government agency has not graded it. |
| What isthe best way to store vegs? | in the refridgerator |
| what is the best way to store canned/dried veg? | at room temp |
| at what temperature will starch in a potato turn to sugar? | 40 F |
| If tomatoes are put in the refrigerator, | flavor compounds become inactive |
| What is the best way to store corn? | best to cook it right away because the sugars will turn to starch if its not fresh |
| What vegs should be stored at room temp? optimally 60F.. | potatoes, onions and winter squash. |
| What is it in lettuce that has all the water in it? | turgor - water in cells pressing on the cell walls |
| What is the best way to store lettuce | eliminate the amount of air around it, leave in a crisper drawer |
| Look over diagram of a plant cell/parenchyma | |
| Review quizzes and lab slides |
Created by:
watermelon25