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27 Cards in this Set
- Front
- Back
Vegetables |
Plant products that are not sweet and use various parts of the plants. -provide an array of vitamin and minerals |
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Why do green vegatables turn a drab colour when cooked? |
The green colour from plants in from chlorophyll. When cooked the chlorophyll turns into pheophytins, causing a greyish colour. Quicker it's cooked the less chlorophyll turns into pheophytins. |
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Bulbs, roots, tubers
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B- onions, garlic, chives R- beets, carrots, parsnip T-potato, ginger root -Below ground -Absorb nutrients, act as storage, high in CHO |
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fruits, flowers, stem/shoots |
F- artichoke, broccoli, cauliflower S- celery - High in water, low in carbs - High fibre content -Rich sources in Vitamin C, iron and carotene |
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Seeds |
lentils, beens, corn - high starch, low water content - high in protein |
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Tuckman's theory of Group Development |
-Forming, Storming, Norming(agreed on common goal), performing, adjourning. |
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freezing |
-slows growth or occasionally kills bacteria and microorganisms |
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physical changes during freezing |
-Distruption of cell structures by ice crystals |
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Dehydrated food |
- reduce water activity to prevent microbial growth and spoilage, prevents chemical and enzyme changes. |
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Level that foods can be dehydrated but still can grow mold |
moulds 13% Bacteria 16% Yeasts 20% |
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Why products covered with wax? |
preservation- stay good long presentation- looks shiner/better in store -cannot ripen with wax on it -helps seal in moisture -minimizes costly weight costs |
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Fruit |
The mature ovary of a flower, including the seeds and adjacent parts of a plant's tissue. |
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What are the three subsets of fruits |
1. Simple fruits 2. Aggregate fruit 3. Multiple fruit |
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Simple fruits |
Develop from one flower, fruits with seeds encased in a pit. |
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Pomes |
Fruits with seeds contained in a central core (apples, pears) |
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Citrus |
Specialized berry with leathery rind/seperable skin surrounded by segments, filled with pulp. (oranges, lemons) |
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Aggregate Fruits |
Developed from several ovaries in one flower (blackberries, raspberries) |
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Multiple Fruits |
Develop from a cluster of several flowers. (pineapples, figs) |
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Confusing fruits |
Veggies that are actually fruit -part of a plant -not high in sugars, high in starch (cucumbers, tomatoes, zucchini, squash, peppers) |
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Development phase |
growth and maturation, fruit must be attached to plat for this stage. During this stage the colours change and odours and taste develop. Increase in fibre. |
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Climacteric Fruit |
Period of maximum respiratory rate just prior to the full ripening many fleshy fruits. Ripening continues after harvest. Ethylene production. (banana, avocado, kiwi, mango, apple, pear) |
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Non-climacteric Fruit |
Ripening does not continue after harvest, maintain same quality as when picked, little or no ethylene is produced. (pineapple, Lemon, Orange, cucumber, grape, berry's) *vegetables are this |
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Flavour |
Acid content decreases, sugar content increases, starches are converted to sugars. |
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Aroma |
Developed and enhanced by volatile compounds synthesized during ripening. |
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Colour |
amount of chlorophyll which is present in unripe fruit decreases and is replaced by carotenoids and/or flavours. |
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Senescence |
-Increase in respiration -loss of moisture -further softening, loss of palability -Fruit is overripe and inedible |
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How c |
j |