Food Commodities (Vegetables, Fruit)

Front 1

Vegetables

Back 1

Plant products that are not sweet and use various parts of the plants.

-provide an array of vitamin and minerals

Front 2

Why do green vegatables turn a drab colour when cooked?

Back 2

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.

Front 3

Bulbs, roots, tubers

Back 3

B- onions, garlic, chives

R- beets, carrots, parsnip

T-potato, ginger root

-Below ground

-Absorb nutrients, act as storage, high in CHO

Front 4

fruits, flowers, stem/shoots

Back 4

F- artichoke, broccoli, cauliflower

S- celery

- High in water, low in carbs

- High fibre content

-Rich sources in Vitamin C, iron and carotene

Front 5

Seeds

Back 5

lentils, beens, corn

- high starch, low water content

- high in protein

Front 6

Tuckman's theory of Group Development

Back 6

-Forming, Storming, Norming(agreed on common goal), performing, adjourning.

Front 7

freezing

Back 7

-slows growth or occasionally kills bacteria and microorganisms

Front 8

physical changes during freezing

Back 8

-Distruption of cell structures by ice crystals

Front 9

Dehydrated food

Back 9

- reduce water activity to prevent microbial growth and spoilage, prevents chemical and enzyme changes.

Front 10

Level that foods can be dehydrated but still can grow mold

Back 10

moulds 13%

Bacteria 16%

Yeasts 20%

Front 11

Why products covered with wax?

Back 11

preservation- stay good long

presentation- looks shiner/better in store

-cannot ripen with wax on it

-helps seal in moisture

-minimizes costly weight costs

Front 12

Fruit

Back 12

The mature ovary of a flower, including the seeds and adjacent parts of a plant's tissue.

Front 13

What are the three subsets of fruits

Back 13

1. Simple fruits

2. Aggregate fruit

3. Multiple fruit

Front 14

Simple fruits

Back 14

Develop from one flower, fruits with seeds encased in a pit.

Front 15

Pomes

Back 15

Fruits with seeds contained in a central core

(apples, pears)

Front 16

Citrus

Back 16

Specialized berry with leathery rind/seperable skin surrounded by segments, filled with pulp.

(oranges, lemons)

Front 17

Aggregate Fruits

Back 17

Developed from several ovaries in one flower

(blackberries, raspberries)

Front 18

Multiple Fruits

Back 18

Develop from a cluster of several flowers.

(pineapples, figs)

Front 19

Confusing fruits

Back 19

Veggies that are actually fruit

-part of a plant

-not high in sugars, high in starch

(cucumbers, tomatoes, zucchini, squash, peppers)

Front 20

Development phase

Back 20

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.

Front 21

Climacteric Fruit

Back 21

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)

Front 22

Non-climacteric Fruit

Back 22

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

Front 23

Flavour

Back 23

Acid content decreases, sugar content increases, starches are converted to sugars.

Front 24

Aroma

Back 24

Developed and enhanced by volatile compounds synthesized during ripening.

Front 25

Colour

Back 25

amount of chlorophyll which is present in unripe fruit decreases and is replaced by carotenoids and/or flavours.

Front 26

Senescence

Back 26

-Increase in respiration

-loss of moisture

-further softening, loss of palability

-Fruit is overripe and inedible

Front 27

How c

Back 27

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