Exam 13: Vegetables and Legumes

Miso is a fermented soybean paste used as a seasoning

The amount of water used in cooking vegetables depends on the composition of the vegetable

What is the best cooking method for legumes? Describe the method in specific detail Why is it important not to use hard water or add salt or acid until the beans are well cooked? What quantity of cooked dried beans may be counted as a 1-ounce serving of meat or as one vegetable serving? Discuss flatulence and legumes How can you lessen the problem?

Mealy potatoes are not the best choice for frying because the high sugar content tends to yield dark streaks and poor texture

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

Turgor is the word that describes the

Definition choices: -chlorophylls

A potentially toxic compound called solanine occurs when

Fruits, often seen masquerading as vegetables, include

_____ is a condiment made from fermented cooked soybeans held together by a sticky bacterial product

If a nonstainless metal knife is used to cut red cabbage, the _____ pigment will react with the metal ions in iron, tin, or aluminum and create off-colors

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

True yams are sweet potatoes with a bright orange color and a sweet, moist flesh

Russet potatoes make great french fries

The most important consideration in the selection of vegetables is:

Vegetables are a source of

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

Definition choices: -anthoxanthins

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

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