Exam 13: Vegetables and Legumes

A food-stylist friend adds baking soda to all of his green vegetables before food photo shoots. Explain why this would be done for aesthetic purposes but also what effects it has on nutrition and texture.

The most important consideration in the selection of vegetables is

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

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

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

How can the color of green vegetables be enhanced? Why do greens become duller in color when cooked? Discuss the scientific principles behind each question in detail.

Waxy potatoes, also known as red potatoes, have delicate skin and waxy flesh that are ideal for simmering and making potato salad.

Chlorophyll is not as stable as carotenoid pigments.

Which of the following are classified as seeds?

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

Exposure to oxygen causes oxidation of pigments and a resulting loss of oxygen.

Humans are unable to digest fiber because they lack the enzyme necessary to break down ____________ into ___________.

How are dried beans prepared?

The group of indole-containing vegetables named for their cross-shaped blossoms called cruciferous vegetables includes

Describe the nutrient content of vegetables. What features make vegetables important components of the diet? What is the intake 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.

What is the best cooking method for legumes? Describe the method in 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?

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

The coloring compounds that are precursors to vitamin A are

A potentially toxic compound called solanine is produced when

Some nutrients may actually increase during food preparation.