Nutrition and Composition
The main macronutrient consumed when eating a fruit
What is Carbohydrate?
The color of chlorophyll rich vegetables.
What is green?
These are pomes.
What are Apples and Pears?
This is a common food-borne pathogen that comes from not washing your fruits and vegetables.
What is E. coli?
This government organization does the grading for fruits and vegetables.
What is the USDA?
The physical characteristics of fruit.
What are Pulpy, Fleshy, Acidic, Juicy, Sweet, and Fragrant.
The colors of carotenoids rich vegetables.
What are red, yellow, and orange?
What are Cherries, Peaches, Plums, Apricots?
When phenolic compounds are exposed to Oxygen and fruits turn brown after its been cut.
What is enzymatic browning?
Vegetables ripen after they have been picked. (True or False)
What is false?
Fruits are the ripened these of plants and adjacent tissues.
What are ovaries?
The colors of flavonoid rich vegetables.
What are white and red-purple?
These vegetables are flower of the plant.
What are broccoli, cauliflower, Brussel sprouts?
When water moves from an item to balance out molecules in lower concentration.
What is osmosis? (e.g. Adding sugar to strawberries then the water to pulled out of the strawberries to equalize the sugar concentration in and outside of the strawberries)
These things are what vegetables add to menus/dishes
What is color, flavor, and texture?
These vegetables are high in Vitamin A, C, K, Iron, and Magnesium.
Lycopene is this type of pigment. (Hint: It's red!)
What is carotenoid? (Tomato)
The vegetables are the tubers of the plant.
What are potatoes and sweet potatoes?
When heated, cell membranes open up and water and sugar move across the membrane to equalize both sides.
What is diffusion? (Baking fruits or applesauce)
These things happen to fruit when you cook them.
What is
1: Nutrients - results in loss of heat-sensitive nutrients (especially Vit. C
2: Color - may become lighter or darker
3: Flavor - less acidic and sharp
4: If overcooked, it may have unpleasant flavor or lose flavor completely
5: Texture/Shape - fruit loses water, softens, and become tender
Ways to conserve nutrients in vegetables during the cooking process.
What is:
Don't stir often (mechanical loss)
Prepare close to serving time (Oxidation)
Cook Frozen food while still frozen (Oxidation)
Don't overcook (Volatilization)
Bring to a boil slowly (High Heat)
Use little to no water (Dissolving action of water)
No Baking soda (Chemical Decomposition)
Uniform shapes and sizes (mechanical loss, volatilization)
This happens when you introduce alkali to anthocyanin rich vegetable (Red).
What is turns to blue/blue-green?
The vegetables are fruits of the plant.
What are peppers, tomatoes, eggplant?
Acids (like lemon juice), sugar, storing at lower temperatures, and antioxidants.
What are ways to control enzymatic browning?
These are things you should be looking for when purchasing vegetables.
What are
1:choose in season
2:choose firm, crisp, and bright in color
3: Look at size, shape, gloss, color, and absence of defects
4: Only buy what you can store and use without waste.