Exam 13: Vegetables and Legumes

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

Most vegetables are poor sources of _____; exceptions are the beans, cereal grains, and nuts

What are the general guidelines for the handling and preparation of vegetables?

Why is it important to use the correct potato for either dry- or moist-heat cookery methods? Suggest appropriate potatoes to be used for the above cooking methods What can be done to make the color of mashed potatoes whiter? How can potatoes be tested for doneness?

The compound that increases in the vegetable as it matures and causes it to toughen is

Leucoplasts store starch and some water

Fresh vegetables should be stored immediately upon purchase using the correct procedures for that vegetable

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

Vegetables are defined as

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

The parenchyma cell is responsible for the plant's

A group of indole-containing vegetables, called cruciferous vegetables, includes

The cooking time for vegetables should be as short as possible

A red-purple 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

Definition choices: -anthocyanins

In an alkaline medium, the betalain pigment shifts to

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

The coloring compounds that are a precursor to vitamin A are

Vegetables containing _____ should not be overheated because this pigment can be converted to vitamin _____ and its destruction would be undesirable