Question 1

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

Accepted Answer

Chlorophyll is the pigment that degrades in older plants, revealing the colors of underlying pigments such as carotenoids.

Question 2

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

Accepted Answer

Amaranth is a leafy green vegetable that can be prepared similarly to spinach, including being boiled.

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.

Accepted Answer

Anthocyanin is the pigment in red cabbage that reacts with metal ions like iron, tin, or aluminum, leading to color changes. This is because anthocyanins are sensitive to pH changes and can bind with metal ions, altering their color.

Question 4

Vegetables are defined as

Accepted Answer

Vegetables are defined as any plant or parts of a plant that are used as food.

Question 5

Turgor is the word that describes the

Accepted Answer

Turgor refers to the pressure that the fluid inside a cell exerts against the cell wall, which gives the cell its rigid firmness. This occurs when the cell is filled with water, helping to maintain the plant's structure and health.

Question 6

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

Accepted Answer

Intercellular spaces in fruits and vegetables are filled with air, which contributes to their crispness. These spaces affect the texture by allowing the cells to break apart more easily when bitten into, giving a crisp sensation.

Question 7

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

Accepted Answer

Legumes are considered the most complete sources of protein in the plant kingdom because they contain all nine essential amino acids that the human body cannot synthesize on its own.

Question 8

Which of the following are classified as seeds?

Accepted Answer

Beans, corn, and peas are classified as seeds because they are the reproductive parts of their respective plants, capable of developing into a new plant.

Question 9

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

Accepted Answer

Lignin is responsible for the toughness in the stems and inner cores of vegetables like spinach, carrots, and broccoli as they age. It does not soften with heat, making these parts of the vegetables remain tough even after cooking.

Question 10

Which of the following is not a bulb vegetable?

Accepted Answer

Beets and radishes are not considered bulb vegetables. Onions and garlic are examples of bulb vegetables, which are characterized by their bulbous growth form. Beets are root vegetables, and radishes are considered root vegetables as well, despite their bulb-like shape.

Question 11

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

Accepted Answer

Lignin is responsible for the toughening of plant cell walls as they mature, providing structural support and rigidity.

Question 12

The coloring compounds that are precursors to vitamin A are

Accepted Answer

Carotenoids are the coloring compounds that act as precursors to vitamin A, which is essential for vision, growth, cell division, reproduction, and immunity.

Question 13

The light yellow ____ pigments color pineapples.

Accepted Answer

Xanthophylls are yellow pigments found in plants and are responsible for the yellow coloration in pineapples.

Question 14

The two types of indigestible fiber found in vegetables are

Accepted Answer

The answer of The two types of indigestible fiber found...

Question 15

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

Accepted Answer

Most vegetables, while rich in various nutrients, do not provide a significant amount of protein. However, when legumes are combined with grains, they can offer a complete protein source, making them a reliable option for obtaining this essential nutrient, especially in vegetarian and vegan diets.

Question 16

Anthocyanin pigments are found in all of the following except

Accepted Answer

Anthocyanins are water-soluble pigments responsible for the red, purple, and blue colors of many fruits and vegetables. While eggplant, red cabbage, radish, and red potato all contain anthocyanins, giving them their distinctive colors, turnips generally do not contain anthocyanins, which is why they are not colored red, purple, or blue.

Question 17

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

Accepted Answer

Fiber is the component of vegetables thought to decrease the risk of colon cancer. It helps to keep the digestive system healthy and can speed up the passage of food and carcinogens through the gut.

Question 18

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

Accepted Answer

Age is not a factor that affects the recommended daily intake of vegetables.

Question 19

What role do parenchymal cells play in fruits and vegetables?

Accepted Answer

Parenchymal cells in fruits and vegetables are versatile and play multiple roles: they are responsible for storing starch, contributing to the color, providing water content which influences volume and texture, and also play a part in the flavor profile of the produce.

Question 20

Which of these are fruits that often masquerade as vegetables?

Accepted Answer

Okra, eggplant, olives, water chestnuts, and peppers are botanically classified as fruits because they contain seeds and come from the flowering part of plants. However, in culinary contexts, they are often used as vegetables.

Quiz 13: Vegetables and Legumes