Exam 13: Vegetables and Legumes

The cell walls in vegetables gain their structural support from the cell wall fibers that are indigestible by humans and include all of the following EXCEPT

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

Hydrogens from acids replace the magnesium in _____ pigments, which results in a compound known as pheophytin

Pigments are the

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

Discuss the importance of soybeans and soy products in our diet Describe specific characteristics of the following soy products: textured vegetable protein, meat analogs, tofu, and fermented foods including miso, natto, sufu, tempeh, and tamari

Definition choices: -betalains

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

Describe the nutrient content of vegetables What features make vegetables important components of the diet? What is the current daily recommendation? How does the nutrient content of legumes differ from that of most other vegetables? What foods contain phytochemicals and why are they important in our diet? Discuss nutrient retention of vegetables in the various preparation and cooking processes

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

When cooking cauliflower, keep the lid on for the first few minutes of cooking, for a bright white color

When cooking legumes, it is important to

The Maillard reaction may be observed in cut-up potatoes that turn pinkish-brown when exposed to oxygen