Deck 13: Vegetables and Legumes

Question 1

In older plants, which pigment is degraded, causing underlying pigments to show?

A) carotenoid
B) chlorophyll
C) flavonoid
D) All of these are correct.

Answer 1

B

Question 2

Which of the following is a boiled leafy green exotic vegetable that is prepared like spinach?

A) chayote
B) jicama
C) amaranth
D) daikon

Answer 2

C

Question 3

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.

A) flavonoid
B) anthocyanin
C) anthoxanthin
D) betalain

Answer 3

B

Question 4

Vegetables are defined as

A) any plant or parts of a plant that are used as food.
B) the leaves, stem, or stalks of edible plants.
C) any edible plant eaten raw.
D) the ripened ovary of a plant with the surrounding succulent tissue.

Question 5

Turgor is the word that describes the

A) rigid firmness of a cell due to its being filled with water.
B) juiciness of vegetables that results from the presence of organic acids.
C) starch content of a cell.
D) size of the air pockets in the cell wall.

Question 6

The space between plant cells (intercellular spaces) influences fruit and vegetable

A) color.
B) crispness.
C) sweetness.
D) freshness.

Question 7

What are the most complete sources of protein in the plant kingdom?

A) bananas
B) dark green leafy vegetables
C) legumes
D) onions

Question 8

Which of the following are classified as seeds?

A) carrots, beets, turnips, and radishes
B) broccoli and cauliflower
C) celery and asparagus
D) spinach and lettuce
E) beans, corn, and peas

Question 9

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

A) cellulose.
B) gums.
C) lignin.
D) hemicellulose.
E) pectic compounds.

Question 10

Which of the following is not a bulb vegetable?

A) onions
B) garlic
C) beets
D) radishes
E) a and b
F) c and d

Question 11

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

A) cellulose.
B) hemicellulose.
C) pectin.
D) lignin.
E) gums.

Question 12

The coloring compounds that are precursors to vitamin A are

A) anthoxanthins.
B) anthocyanins.
C) carotenoids.
D) chlorophylls.
E) betalains.

Question 13

The light yellow ____ pigments color pineapples.

A) lycopene
B) carotene
C) xanthophyll
D) betalain

Question 14

The two types of indigestible fiber found in vegetables are

A) pectic compounds.
B) lignin.
C) hemicellulose.
D) cellulose.
E) a and c.
F) b and c.
G) c and d.
H) a and d.
I) a and b.

Question 15

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

A) beta-carotene
B) certain B vitamins
C) fiber
D) protein
E) minerals

Question 16

Anthocyanin pigments are found in all of the following except

A) eggplant.
B) red cabbage.
C) radish.
D) red potato.
E) turnips.

Question 17

Which component of vegetables is thought to decrease the risk of colon cancer?

A) kcalories
B) cholesterol
C) sodium
D) fat
E) fiber

Question 18

The recommended daily intake of vegetables varies according to all of the following except

A) your caloric needs.
B) vegetable type.
C) whether the vegetables are cooked or raw.
D) your age.

Question 19

What role do parenchymal cells play in fruits and vegetables?

A) responsible for the plant's starch content
B) give color
C) provide water volume
D) lend flavor
E) All of these are correct.

Question 20

Which of these are fruits that often masquerade as vegetables?

A) lentils
B) scallions and leeks
C) cabbage, brussels sprouts, and collard greens
D) okra, eggplant, olives, water chestnuts, and peppers

Question 21

How are dried beans prepared?

A) no-soak method
B) short-soak method
C) overnight soak method
D) All of these are correct.

Question 22

_____ is a naturally aged and fermented soy sauce.

A) Miso
B) Natto
C) Sufu
D) Tempeh
E) Tamari

Question 23

Leucoplasts store starch and some water.

Question 24

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

A) Miso
B) Natto
C) Sufu
D) Tempeh
E) Tamari

Question 25

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

A) anthocyanin.
B) anthoxanthin.
C) astaxanthin.
D) betalain.

Question 26

Potatoes contain approximately 15% air space.

Question 27

The U.S. Department of Agriculture (USDA) limits the amount of textured vegetable protein that can be added to commercially prepared foods. What is the limit?

A) 5%
B) 10%
C) 20 %
D) 30 %

Question 28

The most important consideration in the selection of vegetables is

A) the color of the flesh.
B) how long they store.
C) how easily they cook.
D) the season of the year.

Question 29

When preparing cauliflower, onions, white potatoes, and turnips, their color may be further whitened by

A) cooking the vegetable in alkaline water.
B) adding cream of tartar to the cooking water.
C) heating in the presence of copper or iron cooking utensils.
D) None of these are correct.

Question 30

The preparation of vegetables involving a browned or crusted top is

A) scalloped.
B) au gratin.
C) creamed.
D) casseroled.
E) None of these are correct.

Question 31

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

A) sugars; glucose
B) lignin; glucose
C) cellulose; glucose
D) glucose; cellulose
E) glucose; lignin

Question 32

Chlorophyll is not as stable as carotenoid pigments.

Question 33

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

A) red and purple
B) orange
C) green
D) white
E) yellow

Question 34

The optimum storage humidity for most fruits and vegetables is _____%.

A) 55 to 65
B) 65 to 75
C) 75 to 85
D) 85 to 95

Question 35

One ounce of meat can be substituted with

A) ¼ cup cooked dry beans or tofu.
B) 1 teaspoon peanut butter.
C) 1 ounce nuts or seeds.
D) All of these are correct.

Question 36

A potentially toxic compound called solanine is produced when

A) potatoes are exposed to sunlight.
B) vegetables are stored in airtight plastic bags and they "stew."
C) legumes are soaked or cooked in alkaline environment.
D) legumes are soaked or cooked in an acidic environment.

Question 37

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

Question 38

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

Question 39

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

A) beans and legumes.
B) tomatoes and strawberries.
C) cabbage and mustard greens.
D) garlic, leeks, and shallots.

Question 40

Pungent odors from vegetables in the Cruciferae family and Allium genus are released by

A) acid.
B) alkali.
C) overheating.
D) certain metals such as aluminum, copper, or iron.

Question 41

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

Question 42

Some nutrients may actually increase during food preparation.

Question 43

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

Question 44

In general, maximum flavor retention occurs with longer cooking times.

Question 45

Adding alkaline ingredients like baking soda to vegetables will brighten and preserve their flavor.

Question 46

The grading of fresh vegetables is voluntary because many deteriorate too quickly to grade on a regular basis.

Question 47

Vegetables should not be boiled but instead simmered in as little water as possible.

Question 48

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

Question 49

The best amount of vegetables to buy is an amount that will be used within 2 weeks.

Question 50

Legumes as best simmered, not boiled.

Question 51

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

Question 52

Sprouting grains or legumes enhances flavor, nutrient content, and palatability while enzymes break down the starches into more readily digestible sugars.

Question 53

Even though textured vegetable protein is made from soybeans, because of its other ingredients, it is not a suitable meat alternative for vegans.

Question 54

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

Question 55

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

Question 56

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

Question 57

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

Question 58

Cooked beans will last 4 to 5 days in the refrigerator and 6 months in the freezer.

Question 59

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

Question 60

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

Question 61

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.

Question 62

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?

Question 64

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.

Question 65

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

Question 66

The short-soak method used for fibrous greens involves boiling for 2 minutes and then continuing to soak in that water for 1 hour off the heat.

Question 67

What roles are played by heat, acid, alkali, metals, cooking times, temperatures, and cooking methods for vegetables and legumes? What effects do these factors have on the final products?

Question 68

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

Question 69

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.

Question 70

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.

Question 71

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

Question 72

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.

Question 73

Cooked beans will last up to 4 or 5 days in the refrigerator and up to 6 days in the freezer.