Exam 13: Vegetables and Legumes

Dandelion greens, watercress, escarole, brussels sprouts, and Chinese cabbage are all leaves.

Because leaching is the greatest cause of mineral loss in vegetables, it is important to cook them using as much water as possible.

When cooking cauliflower, add a pinch of baking soda to the cooking water to promote development of a bright white color.

What role do parenchymal cells play in fruits and vegetables?

The light yellow ____ pigments color pineapples.

A red-purple pigment is an example of a(n)

One ounce of meat can be substituted with

Leucoplasts store starch and some water.

Vegetables and fruits are highly perishable because they contain about 80 to 90% water (by weight).

Most vegetables are poor sources of _____, but legumes combined with grains serve as a reliable source for many people.

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.

High-starch potatoes such as Russets, Idahoes, and Russet Burbanks are used to prepare French fries.

Acidic ingredients such as vinegar convert the purplish-red hue of beets to white.

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

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

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

Why is it important to use the correct potato for either dry- or moist-heat cookery methods? Suggest one appropriate potato to be used for one type of dry-heat cookery method and a separate type of potato to be used for one type of moist-heat cookery method. Explain why the type of potato matters.

As a plant matures and toughens, the toughening is due to increasing concentrations of

Bean sprouts are best stored in a bowl of cold water that is changed daily.