Exam 13: Vegetables and Legumes

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

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

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

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

Potatoes contain approximately 15 percent air space

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

Carotenoids are susceptible to oxidation

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

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

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

Definition choices: -carotenoids

When preparing cauliflower, onions, white potatoes, and turnips, the pigment may be further whitened by

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

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

In general, maximum flavor retention occurs with longer cooking times

Regarding storage, optimum humidity for most fruits and vegetables is _____ percent

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

Beta-carotene in vegetables is completely heat stable

_____ is a naturally aged and fermented soy sauce

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