Exam 13: Vegetables and Legumes

Leucoplasts store starch and some water.

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

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

In an alkaline medium, the betalain pigment shifts to

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

The classification of seeds includes

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

Fruits often seen masquerading as vegetables include

When cooking legumes, it is important to

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

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

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

Pigments are the

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

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

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

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

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

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

Beta-carotene in vegetables is completely heat stable.