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62 Cards in this Set
- Front
- Back
What does Dal mean? |
An Indian dish can be made from:
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What is the dish Mattar paneer? |
An Indian dish made from peas
Mattar paneer is a vegetarian north Indian dish consisting of peas and farmer's cheese (paneer) in a tomato based sauce, spiced with garam masala.
It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region). Various other ingredients are often added, such as "aloo" (potato), corn, yogurt or cream . |
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What is the dish Aloo mutter? |
Aloo mutter (also spelled aloo mattar or aloo matar) is a Punjabi dish which is made from potatoes and peas in a spiced creamy tomato based sauce.
It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices. |
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What is the dish Hoppin' John? |
Hoppin' John is a peas and rice dish served in the Southern United States. It is made with black-eyed peas (or field peas) and rice, chopped onion, sliced bacon, and seasoned with a bit of salt. |
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What is Gram Flour / Besan flour? |
Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas.
Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.
Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste. |
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What is the dish Pakoras? |
Pakoras also called pakodi, is a fried snack (fritter). Originally from Pakistan, it is found across South Asia. |
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What is the disease favism? |
-G6PD deficiency
-favism (after the fava bean) is an X-linked recessive genetic condition that predisposes to hemolysis (spontaneous destruction of red blood cells) and resultant jaundice in response to a number of triggers, such as certain foods, illness, or medication. |
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What is poisonous compound linamarin? |
Found in lima beans.
A compound that, when consumed, decomposes into hydrogen cyanide. Cooking for 10 minutes neutralizes the compound. |
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How does the enzyme lipoxygenase found in soy effect flavor? |
Enzyme causes an off flavor |
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What are two oligosaccharides commonly found in legumes? |
-raffinose -stachyose |
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What can destroy thiamin? |
Adding alkalis to food |
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What is the dish Aloo tikki? |
Aloo tikki is a North Indian and Pakistani snack made of boiled potatoes, onions and various spices.
"Aloo" means potato, and the word "tikki" means a small cutlet or croquette.
It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. It is served hot along with saunth, tamarind and coriander-mint sauce, and sometimesyogurt or chick peas |
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What is the dish Gnocchi? |
Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients. |
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What is the dish Farofa? |
Farofa is a toasted manioc (cassava) flour mixture. It is eaten in South America and West Africa, especially in Brazil and Nigeria, where a variant is known as gari.
Most recipes will also contain varying amounts of salt, smoked meat, and spices.
The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder.
Most farofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews. |
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What is the dish fufu? |
Fufu is a staple food of many countries in Africa and the Caribbean. It is often made with a flour made from the cassava plant. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce. |
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What is the dish Cassava cake? |
Bánh khoai mì is a Vietnamese cake made from grated cassava, sugar, coconut milk, and a small amount of salt. |
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What is the dish Poi? |
Poi is a Hawaiian word for the primary Polynesian staple food made from the underground plant stem or corm of the taroplant (known in Hawaiian as kalo).
Poi is produced by mashing the cooked corm (baked or steamed) until it is a highly viscous fluid. Water is added during mashing and again just before eating to achieve the desired consistency, which can range from liquid to dough-like. |
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What is the dish alu vadi or patra recipe ? |
West Indian. Made from taro leaves, stuffed with rice flour and flavourings, such as spices, tamarind, and jaggery (raw sugar). Can be deep fried or steamed like a dumpling. |
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What is the dish Raita? |
Indian, Pakistani condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with cilantro, cumin, mint, cayenne, etc. |
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What part of the plant is Broccoli? |
Unopened flower heads |
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What does syringic acid regulate? |
Blood sugar |
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What causes a bitter taste in Turnip greens? |
High Levels of Calcium |
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What do glucosinolates do? |
The glucosinolates are natural components of many pungent plants such as mustard, cabbage and horseradish. The pungency of those plants are due to mustard oils produced from glucosinolates when the plant material is chewed, cut or otherwise damaged.
These natural chemicals most likely contribute to plant defence against pests and diseases, but are also enjoyed in small amounts by humans and are believed to contribute to the health promoting properties of cruciferous vegetables.
Plants producing large amounts of glucosinolates are under investigation for mitigating cancer, with sulforaphane from broccoli being the best known example. |
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What is sinigrin? |
a glucosinolate, found in cruciferous veges |
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What are two polyphenol antioxidants found in swiss chard? |
-Cardioprotective flavenoid: kaempferol -blood sugar regulating: syringic acid |
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What vegetables and common features are found in Solanaceae family? |
The nightshade family is perhaps the most commonly represented group in most home gardens.
Potato/Nightshade family - Solanaceae * Eggplant (Aubergine)* Pepper * Potato * Tomato, tomatillo * Paprika * Chile pepper
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What vegetables and common features are found are found in Cucurbitaceae family? |
Cucurbit/Marrow family - Cucurbitaceae * Cucumber* Honeydew melon * Cantaloupe/Muskmelon * Watermelon * Pumpkin * Squash/Marrow * Zucchini/Courgette * Luffa
The vining plants of the gourd family, or cucurbits, may not seem similar enough to be so closely related at first glance, but each and every member produces their fruits on a long vine with seeds running through the center and most are protected by a hard rind.
Cucumbers, zucchini, summer and wintersquash, pumpkins, melons and gourds are members of this very large family. |
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What vegetables and common features are found are found in Fabaceae family? |
Pea and Bean family - Fabaceae (Leguminosae) (restore nitrogen to soil) * Alfalfa* Lentil * Peanut * Bean * Soybean * Clover * Lupin * Pea
The legumes are a large family, important to many gardeners as nitrogen fixers.
Peas, beans, peanuts and cowpeas are common vegetables in the legume family.
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What vegetables and common features are found are found in Brassicacae family? |
Crucifer/Cabbage/Mustard family - Brassicaceae(Cruciferae) * Broccoli* Brussel Sprouts * Cauliflower * Cabbage * Collard Greens * Horseradish * Mustard * Kale * Kohlrabi * Radish * Cress * Rutabaga * Bok choy * Chinese Cabbage * Watercress * Turnip * Wasabi
Also known as the cole crops, members of the mustard family tend to be cool season plants and are used by many gardeners to extend their growing season.
Broccoli, cauliflower, cabbage, kale, Brussels sprouts, radishes, turnips and collard greens are mustards grown in many medium-sized gardens. |
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What vegetables and common features are found are found in Alliaceae family? |
Allium family - Alliaceae * Onion* Shallot * Garlic * Chives * Leek |
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What vegetables and common features are found are found in Apiaceae family? |
Umbellifers - Apiaceae (Umbelliferae) * Carrot* Celery * Fennel (always plant ALONE) * Dill (don’t plant with carrots or tomatoes) * Parsley * Parsnip * Cumin * Coriander/Cilantro * Caraway * Queen Anne’s Lace |
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What vegetables and common features are found are found in Amaranth family? |
Goosefoot/Beetroot family – Amaranthaceae(Chenopodiaceae) * Beetroot* Quinoa * Spinach * Goosefoot * Swiss Chard (Spinach Beet) * Amaranth * Sugar beet * (also Lamb’s Quarters) |
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What vegetables and common features are found are found in Poaceae family? |
Poaceae/Grasses family (Poaceae or Gramineae) * Corn/Maize (grow after carrots)* Oats * Rice * Rye * Sorghum * Barley * Wheat * Mallet * Sugarcane |
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What vegetables and common features are found are found in Asteraceae family? |
Asteraceae/Compositae/Daisy family - Asteraceae(Compositae) * Lettuce |
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What colours are Carotenoids? |
yellow/ orange or pink/ red |
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What colours are anthocyanins? |
red, purple, blue |
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what colours are anthoxanthins? |
semen coloured: creamy white and odorless |
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What are anthoxanthins? |
Anthoxanthins (flavones and flavonols) are a type of flavonoid pigments in plants.
Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers.
These pigments are generally whiter in an acid medium and yellowed in an alkaline medium. They are very susceptible to color changes with minerals and metal ions, similar to anthocyanins.
As with all flavonoids, they exhibit antioxidant properties, and are important in nutrition, and are sometimes used as food additives.
Darkening with iron is particularly prominent in food products. They are considered to have more variety than anthocyanins. Some examples are quercitin. |
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What are anthocyanins? |
Anthocyanins are water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH.
They belong to a parent class of molecules called flavonoids.
They are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation.
Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. |
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What are betalains? |
Betalains are a class of red and yellow indole-derived pigments found in plants of the Caryophyllales, where they replace anthocyanin pigments.
They are most often noticeable in the petals of flowers, but may color the fruits, leaves, stems, and roots of plants that contain them. They include pigments such as those found in beets. |
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What are carotenoids? |
examples: -xanthophylls such as cryptoxanthin in yellow veges -lycopene of red tomatoes -All the above are changed to vitamin A in the body -α-carotene, β-carotene, lycopene, and lutein
There are over 600 known carotenoids; they are split into two classes, xanthophylls and carotenes.
They all have vitamin A activity (meaning that they can be converted to retinal), and these and other carotenoids can also act as antioxidants. Great for maintaining eye health and very good for you all around. They have antioxidant properties. |
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What is the effect on chlorophyll from prolonged heat? |
Prolonged heat degrades cholorophyll to pheophytin |
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What is the effect on chlorophyll from blanching? |
Initial blanching removes the air around the tissues and brightens the green colour |
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What happens to canned vegetables regarding chlorophyll? |
The high heat causes cholorophyll to degrade to pyropheophytin. |
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How are frozen vegetables prepped? |
They are blanched, hence the bright green in colour |
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What do acids do to cholorophyll? |
Acids released from cooked foods degrade chlorophyll or from added ingredients will degrade chlorophyll to pheophytin. |
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How do alkalies effect chlorophyll? |
Alkalies such as baking soda, will change chlorophyll to chlorophyllin which gives even brighter green colour.
It is not suggested because the method effects the texture, flavour, and nutrition content. |
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What are some cooking effects on carotenoids? |
-Carotenoids are susceptible to oxidation (when exposed to air) -Quite stable in normal heating -Acids cause isomerization -Alkalis have little effect on colour |
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What are some cooking effects on betalains? |
-Betalains are found in beets and yellow cactus pear -They are water soluble- cooking too much will wash them away -Stable in pH 3 to 7 -Peel skin away and do not cook to much
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What are cooking effects on Anthocyanins? |
• Water soluble; found in cell sap. • Found in red cabbage, radish, blackberries, black rasberries. • Acidity & alkalinity affect the pigments in various ways based on other factors • They usually red in acid medium and change to blue/ purple in alkaline medium |
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What are cooking effects on anthoxanthins? |
• From acidic to alkaline medium, anthoxanthins range in colour from white or colorless to a creamy to yellow. These pigments are generally whiter in an acid medium and yellowed in an alkaline medium. • Found in turnip, parsnip, cauliflower, etc. . • They are quite heat stable, and darken with prolonged heat. |
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What are some fiber components found in vegetables? |
Fiber components
• Cellulose • Hemicellulose or pectins (heat destroys pectin) • Lignins-complex, non-carbohydrate molecule (fiber, indigestible) • Gums and mucilage (ex. Okra) |
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What are some cooking effects on fibers? |
• Fibers are softened by heat and destroyed. • Acids harden the fibers; alkalies soften the fibers. |
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What vegetable is Pisum sativum? |
Pea |
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What vegetable is Phaseolus vulgaris? |
the green bean, kidney bean, or common bean |
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What vegetable is vigna unguiculata? |
Cowpea or black eyed pea |
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What vegetable is cicer arietinum |
Chickpeas |
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What vegetable is glycine max? |
Soybean |
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What vegetable is cajanus cajan? |
pigeon pea (Used in toor dal) or lentil soup |
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What vegetable is sophocarpus tetragonolobus? |
Winged bean |
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What vegetable is tamarindus indica? |
Tamarind |
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What vegetable is in the family Vicia faba? |
Broad bean aka fava bean |