Exam 13: Vegetables and Legumes

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

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

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

The group of indole-containing vegetables called cruciferous vegetables includes

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

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

Miso is a fermented soybean paste used as a seasoning.

The parenchyma cell is responsible for the plant's

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

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

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

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

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

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

Russet potatoes make great french fries.

Matching Definition choices: -chlorophylls

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

Vegetables are a source of

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

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