Question 1

Potatoes contain approximately 15 percent air space.

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

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

Question 3

A potentially toxic compound called solanine is produced when

Accepted Answer

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. 
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 4

The most important consideration in the selection of vegetables is:

Accepted Answer

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

Question 5

Turgor is the word that describes the

Accepted Answer

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. 
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 6

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.

Accepted Answer

A) True 
 B)False

Question 7

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.

Accepted Answer

A) True 
 B)False

Question 8

Matching
Definition choices:
-carotenoids

Accepted Answer

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) 
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)

Question 9

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

Accepted Answer

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

Question 10

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

Accepted Answer

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

Potatoes contain approximately 15 percent air space.

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

A potentially toxic compound called solanine is produced when

The most important consideration in the selection of vegetables is:

Turgor is the word that describes the

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.

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.

Matching Definition choices: -carotenoids

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

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

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Exam 13: Vegetables and Legumes

Potatoes contain approximately 15 percent air space.

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

A potentially toxic compound called solanine is produced when

The most important consideration in the selection of vegetables is:

Turgor is the word that describes the

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.

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.

Matching Definition choices: -carotenoids

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

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters