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44 Cards in this Set
- Front
- Back
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define fruit |
edible portion of a plant that develops from a flower fruit |
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fruit is classified according to... |
the type of flower they develop from |
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Simple fruit consists of ___ and ____. |
drupes: fruit w seeds encased in pit -cherry, plum pomes: fruit w seeds as central core -apples, pears |
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What are the three classifications of fruit? |
simple aggregate multiple |
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Aggregate fruit is? |
fruit that develops from several ovaries in one flower -blackberries, raspberries, strawberries |
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what are multiple fruits? |
fruits that develop from a cluster of several flowers -pineapples, figs |
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True or false: nuts are fruits |
true |
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what makes fruit a functional food? |
antioxidants and polyphenols |
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What are common food additives in fruit? |
-sulfites -sorbates -benzoates -sorbic acid -benzoic acid |
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Phenolic compounds in fruit cause what to happen to the fruit? |
enzymatic browning |
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Fruit grading is _____. |
voluntary |
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Phenolic compounds in fruit cause what to happen to the fruit? |
enzymatic browning |
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Juice drink is only required to contain how much fruit juice? |
50% |
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What are common ways to reduce enzymatic browning? |
-denature enzymes via blanching -reduce pH via acid -lower temperatures -coat fruits in sugar or water -adding antioxidants |
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what changes in fruit occur during ripening and heating? |
change in color, texture, flavor |
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Super fruits include? |
pomegranate gogi berries açaí berries cranberry blueberry |
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Process fruits include? |
frozen canned dried fruit juice |
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What does fruit/vegetable juice processing consist of? |
-juice extraction -clarification -deaeration -pasteurization -concentration/ additions |
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Juice drink is only required to contain how much fruit juice? |
50% |
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what changes in fruit occur during ripening and heating? |
change in color, texture, flavor |
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During ripening and heating protopectin is converted to ____. |
pectin |
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during ripening and heating the ______ and _____ began to degrade. |
cellulose and hemicellulose |
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during ripening and heating what denatures? |
cell membrane proteins |
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Dry-heat preparation of fruits include? |
baking broiling frying/sautéing |
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Moist-heat preparation of fruits consists of... |
stewing/poaching applesauce preparation preparing dried fruit |
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Name the 6 types of fruit spreads |
preserves jams conserves jellies marmalade’s butters |
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Fruit spread ingredients consists of 4 things? |
pectin sugar acid fruit |
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What are climatic fruits? |
continue to ripen after being harvested experience and increase phase of respiratory rate right before becoming fully ripe |
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What are climatic fruits? |
continue to ripen after being harvested experience and increase phase of respiratory rate right before becoming fully ripe |
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what are non-climacteric fruits? |
fruits that are best when ripened fully before harvest |
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Vegetables are classified based on ___? |
which portion of the plant they originated |
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Give an example of a fruit or vegetable from each portion of the plant |
fruit- bell pepper seeds- peas, lentils flowers- artichoke leaves- romaine stems- asparagus roots- carrots bulbs- onion |
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What are the common plant pigments? |
carotenoids- reds, oranges chlorophyll- blue-green, green anthocyanins- red-purple anthoxanthins- white/cream betalains- purple/red, yellow (beets) |
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What cooking method enhances the green pigmentation, chlorophyll? |
blanching |
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Anthocyanins, anthoxanthins, and betalains are all? |
flavonoids |
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Define phytochemical |
a nonnutritive component in plants considered to have positive health benefits |
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Legumes consist of ? |
beans, peas, lentils |
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nutritionally, legumes are excellent sources of? |
fiber, complex CHO, protein, & iron |
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Soybeans are unique because they have? |
high-fat content, high protein content |
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What changes occur when a vegetable is heated? |
-odor -texture -flavor -color -nutrient content |
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Name the dry-heat prep methods for veggies? |
roasting baking frying |
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name the 4 moist-heat prep methods for veggies? |
simmering (boiling) steaming braising microwaving |
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How do you prepare legumes? (3 methods) |
-overnight soak -short soak -no soak method |
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Vegetables continue to ____ after harvesting; this affects _____. |
respire, spoilage |
