Jean Inman: Domain I
Fruits and vegetables are ____% water - ANS75-93%
Fruits and vegetables are highest in which vitamins? - ANSVitamins A and C
A complex organic polymer deposited in the cell walls of many plants, making them rigid and
woody; non-CHO substance not significantly softened by cooking. - ANSLignin
This product is used to accelerate ripening of fruits and vegetables during storage. -
ANSEthylene gas
A group of water-insoluble pectic substances occurring in plants and yielding pectin or pectic
acids on hydrolysis, called also pectose - ANSProtopectin
A soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a
setting agent in jams and jellies; ripe fruit - ANSPectin
What is the limiting amino acid in soybeans? - ANSMethionine
What are the nine essential amino acids? - ANShistidine, isoleucine, leucine, lysine, methionine,
phenylalanine, threonine, tryptophan, and valine.
Fruits that ripen post-harvest are known as what? - ANSClimacteric fruits
What are some examples of climacteric fruits? - ANSPeach, pear, banana, apple, tomato
Fruits that are best when ripened before harvest are known as what? - ANSNon-climacteric
fruits
What are examples of non-climacteric fruits? - ANSGrapes, melon, citrus
Explain why fruits that are low in vitamin C darken rapidly. - ANSenzymatic action
What are ways to prevent fruits from browning? - ANSDip in citrus juice, add sugar before
freezing, heat to boiling
How many oranges yield one quart of juice? - ANSOne dozen
Which pigment is insoluble in water and green? - ANSChlorophyll
,What is produced when acid is added to chlorophyll? - ANSPheophytin; olive green
What is produced when an alkaline substance is added to chlorophyll? - ANSChlorophyllin;
bright green
What pigment is insoluble in water, yellow to orange colored, and can be converted into a
vitamin? - ANSCarotenoids
Type of carotenoid that contributes to red color in tomatoes and watermelon, and overtones in
apricots (acts as antioxidant, phytochemical). - ANSLycopenes
What are the two types of flavonoids? - ANSAnthocyanins and Anthoxanthins
Flavonoid that is soluble in water and has a red, blue, or purple color. - ANSAnthocyanins
Flavonoid that is soluble in water, and colorless or white to yellow. - ANSAnthoxanthins or
flavones
Anothocyanins turn ____ in an acid and ____ in an alkaline solution. - ANSred; blue
Anthoxanthins are _____ in acid and ______ in an alkaline solution. - ANScolorless; yellow
Onions may turn what color when cooked in an aluminum pan? Why? - ANSYellow; alkalinity
A yellowish or brownish bitter-tasting organic substance present in some galls, barks, and other
plant tissues, consisting of derivatives of gallic acid; astringent feeling in mouth. - ANSTannins
Department that grades produce - ANSUnited States Department of Agriculture (USDA)
USDA grades produced based on what 7 aspects? - ANSQuality, firmness, color, maturity,
freedom of defects, uniform in size, and shape
What are the 3 different grades for canned fruits and vegetables? - ANSA (Fancy), B (Choice),
and C (Standard)
What are the 3 grades for fresh produce? - ANSfancy, extra #1, #1, combination, #2
What is the best way to cook vegetables in order to preserve nutrients? - ANSsmall amount of
salted water for short period of time
Why do raw vegetables take longer to cook than frozen? - ANSFrozen vegetables are blanched
and frozen, which makes them tender
What amount does a #10 can measure in cups? - ANS13 cups
, Muscle composed of bundles of fibers. - ANSmyofibrils
Two types of connective tissue that holds fibers in bundles. - ANSCollagen and Elastin
Structural part of tendon that surrounds the muscle. It gets hydrolyzed into gelatin and softens
when heated. - ANSCollagen
Found in ligaments and cartilage. It is resistant to heat or acid; little change when cooked. -
ANSElastin
Term used to define the fat deposited in muscles. - ANSMarbling
Amount of fat cover on a carcass - ANSFinish
Where would you find a T-bone type cut on the cow? Round bone? - ANSBack and ribs; Leg
Which of the following is the best source of thiamin?
A. Eggs
B. Pork
C. Chicken
D. Spinach - ANSPork
Fish is ______ in protein, and _______ in calcium when canned with bones.
A. Low, Low
B. Low, High
C. High, High
D. High, Low - ANSHigh, High
True or False: Soy protein adds flavor to simulated meat products. - ANSFalse; adds juiciness
Contributor to meat color. - ANSMyoglobin
What color can meat turn when oxidized? Why? - ANSGreen; myoglobin breakdown
List different ways to increase the tenderness of meat. - ANSEnzymes, Acid & Salt, Aging
ANAEROBIC way to extend storage life of meat. - ANSVacuum-packing
Type of packaging where air is removed and replaced with gases, prevents deterioration. -
ANSMAP (Modified atmosphere packaging)
Fruits and vegetables are ____% water - ANS75-93%
Fruits and vegetables are highest in which vitamins? - ANSVitamins A and C
A complex organic polymer deposited in the cell walls of many plants, making them rigid and
woody; non-CHO substance not significantly softened by cooking. - ANSLignin
This product is used to accelerate ripening of fruits and vegetables during storage. -
ANSEthylene gas
A group of water-insoluble pectic substances occurring in plants and yielding pectin or pectic
acids on hydrolysis, called also pectose - ANSProtopectin
A soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a
setting agent in jams and jellies; ripe fruit - ANSPectin
What is the limiting amino acid in soybeans? - ANSMethionine
What are the nine essential amino acids? - ANShistidine, isoleucine, leucine, lysine, methionine,
phenylalanine, threonine, tryptophan, and valine.
Fruits that ripen post-harvest are known as what? - ANSClimacteric fruits
What are some examples of climacteric fruits? - ANSPeach, pear, banana, apple, tomato
Fruits that are best when ripened before harvest are known as what? - ANSNon-climacteric
fruits
What are examples of non-climacteric fruits? - ANSGrapes, melon, citrus
Explain why fruits that are low in vitamin C darken rapidly. - ANSenzymatic action
What are ways to prevent fruits from browning? - ANSDip in citrus juice, add sugar before
freezing, heat to boiling
How many oranges yield one quart of juice? - ANSOne dozen
Which pigment is insoluble in water and green? - ANSChlorophyll
,What is produced when acid is added to chlorophyll? - ANSPheophytin; olive green
What is produced when an alkaline substance is added to chlorophyll? - ANSChlorophyllin;
bright green
What pigment is insoluble in water, yellow to orange colored, and can be converted into a
vitamin? - ANSCarotenoids
Type of carotenoid that contributes to red color in tomatoes and watermelon, and overtones in
apricots (acts as antioxidant, phytochemical). - ANSLycopenes
What are the two types of flavonoids? - ANSAnthocyanins and Anthoxanthins
Flavonoid that is soluble in water and has a red, blue, or purple color. - ANSAnthocyanins
Flavonoid that is soluble in water, and colorless or white to yellow. - ANSAnthoxanthins or
flavones
Anothocyanins turn ____ in an acid and ____ in an alkaline solution. - ANSred; blue
Anthoxanthins are _____ in acid and ______ in an alkaline solution. - ANScolorless; yellow
Onions may turn what color when cooked in an aluminum pan? Why? - ANSYellow; alkalinity
A yellowish or brownish bitter-tasting organic substance present in some galls, barks, and other
plant tissues, consisting of derivatives of gallic acid; astringent feeling in mouth. - ANSTannins
Department that grades produce - ANSUnited States Department of Agriculture (USDA)
USDA grades produced based on what 7 aspects? - ANSQuality, firmness, color, maturity,
freedom of defects, uniform in size, and shape
What are the 3 different grades for canned fruits and vegetables? - ANSA (Fancy), B (Choice),
and C (Standard)
What are the 3 grades for fresh produce? - ANSfancy, extra #1, #1, combination, #2
What is the best way to cook vegetables in order to preserve nutrients? - ANSsmall amount of
salted water for short period of time
Why do raw vegetables take longer to cook than frozen? - ANSFrozen vegetables are blanched
and frozen, which makes them tender
What amount does a #10 can measure in cups? - ANS13 cups
, Muscle composed of bundles of fibers. - ANSmyofibrils
Two types of connective tissue that holds fibers in bundles. - ANSCollagen and Elastin
Structural part of tendon that surrounds the muscle. It gets hydrolyzed into gelatin and softens
when heated. - ANSCollagen
Found in ligaments and cartilage. It is resistant to heat or acid; little change when cooked. -
ANSElastin
Term used to define the fat deposited in muscles. - ANSMarbling
Amount of fat cover on a carcass - ANSFinish
Where would you find a T-bone type cut on the cow? Round bone? - ANSBack and ribs; Leg
Which of the following is the best source of thiamin?
A. Eggs
B. Pork
C. Chicken
D. Spinach - ANSPork
Fish is ______ in protein, and _______ in calcium when canned with bones.
A. Low, Low
B. Low, High
C. High, High
D. High, Low - ANSHigh, High
True or False: Soy protein adds flavor to simulated meat products. - ANSFalse; adds juiciness
Contributor to meat color. - ANSMyoglobin
What color can meat turn when oxidized? Why? - ANSGreen; myoglobin breakdown
List different ways to increase the tenderness of meat. - ANSEnzymes, Acid & Salt, Aging
ANAEROBIC way to extend storage life of meat. - ANSVacuum-packing
Type of packaging where air is removed and replaced with gases, prevents deterioration. -
ANSMAP (Modified atmosphere packaging)
