Culinary Botany Test 2

Front 1

Acai berry is a good source of what 3 acids?

Back 1

Palmitic, linoleic, oleic

Front 2

Acai berry is what type of fruit?

Back 2

It is a black-purple drupe from a palm tree

Front 3

The acai berry is considered as having ___ antioxidant capacity?

Back 3

high

Front 4

What fruit is common in health claims and scams?

Back 4

Acai berry, it has no proven unique health benefits (compared to similar dark-colored fruit-blueberries)

Front 5

What regions is acai berry native to?

Back 5

Central and S. America

Front 6

What regions is the fig native?

Back 6

Native to Middle East and Western Asia

Front 7

What is one of the first human cultivated plants?

Back 7

the edible fig

Front 8

T/F: Figs can be eaten fresh or dried, and used in Jam making?

Back 8

True

Front 9

The kiwi is what type of fruit?

Back 9

The edible berry of a woody vine

Front 10

The kiwi is native to what country?

Back 10

China

Front 11

T/F: The kiwi has significant levels of dietary fiber, which means it is mild laxative effects

Back 11

True

Front 12

What is Pavlova?

Back 12

Made from kiwi. An important dessert in Australia and New Zealand. It is a meringue dessert with a crisp crust and soft, light inside.

Front 13

Raw kiwi fruit is rich in protein degrading enzyme ____ used as a meat tenderizer.

Back 13

actinidin; which makes raw kiwifruit unsuitable for use in desserts containing dairy products.

Front 14

T/F: Kiwi is high in Mg, Zinc, Vitamins A, C, and E.

Back 14

True

Front 15

The chermimoya is also known as the what?

Back 15

custard apple

Front 16

The cherimoya is indigenous to the interandean valleys of?

Back 16

Ecuador, Columbia, and Bolivia.

Front 17

T/F: Cherimoya is a good source of Dietary fiber, B6, potassium, and vitamin C

Back 17

True

Front 18

What type of fruit is cherimoya?

Back 18

Aggregate fruit

Front 19

What is cherimoya generally made into?

Back 19

dessert items

Front 20

Pitahaya is also known as?

Back 20

dragon fruit, strawberry pear

Front 21

What kind of plant does the pitahaya come from?

Back 21

from a cactus

Front 22

The pitahaya is native to which 3 regions?

Back 22

Mexico, Central and South America

Front 23

What fruit is low in calories and often used for weight loss? Also believed by some to have detoxifying qualities.

Back 23

pitahaya aka dragon fruit or strawberry pear

Front 24

T/F: the pitahaya has a creamy pulp and a delicate aroma?

Back 24

True

Front 25

Why is the pitahaya easily broken down in the body?

Back 25

Does not have complex carbs

Front 26

T/F: the pitahaya is high in fiber, vitamin C, lycopene, and betalins

Back 26

true

Front 27

What type of fruit is the durian?

Back 27

It is a melon-sized capsule with a spiny exocarp.

Front 28

What is an aril?

Back 28

The term is sometimes applied to any fleshy appendage of the seed in flowering plants, such as the mace of the nutmeg seed.

Front 29

The Indian Gooseberry or Amla is grown in what region?

Back 29

It is from a tree that grows in India and the middle east

Front 30

The India Gooseberry has excellent healing powers that lead to it being known in Sanskrit as Dhatri which means?

Back 30

Nurse; Considered as the strong rejuvenator in Ayurvedic medicine for thousands of years.

Front 31

T/F: the Indian Gooseberry is sour, astringent in taste, with a sweet, bitter, and pungent aftertaste?

Back 31

True

Front 32

What fruit is an excellent diuretic and a good cardiac tonic, as well as rich in polyphenols?

Back 32

The Indian Gooseberry aka Amla

Front 33

In South India, the Indian Gooseberry is pickled with salt, oil, and spices, or cooked with what dish?

Back 33

Dhal

Front 34

Amle ka murabbah, a sweet dish indigenous to the northern part of India, is traditionally consumed after meals. What fruit is it made from?

Back 34

The Indian Gooseberry aka Amla

Front 35

What fruit grows in the semiarid regions of southern and central Africa (kalahari desert)?

Back 35

the kiwano aka African horned cucumber or jelly melon

Front 36

T/F: the kiwano is eaten as a supplement, is very low in calories, and improves satiety.

Back 36

True

Front 37

What type of fruit is a kiwano?

Back 37

pepo

Front 38

What type of fruit is the Indian Gooseberry?

Back 38

berry

Front 39

What type of fruit is the American Persimmon?

Back 39

berry

Front 40

T/F: the american Persimmon is rich in dietary fiber and vitamin C? It is eaten raw, cooked, or dried

Back 40

True

Front 41

The Genus name for American Persimmon is Diospyros which means?

Back 41

Devine fruit

Front 42

Unripe American Persimmon is an astingent, which means?

Back 42

causing the contraction of body tissues, typically of the skin.

Front 43

Molasses can be made from the fruit pulp of what?

Back 43

American Persimmon

Front 44

What is the largest citrus fruit?

Back 44

The pummelo aka Chinese Grapefruit or Shddock

Front 45

T/F: the pummelo is native to SE Asia and is high in dietary fiber and vitamin C.

Back 45

True

Front 46

Which fruit is has a low glycemic index ?

Back 46

american persimmon

Front 47

T/F: The Sapota or sapodilla is a brown fruit with a sweet flesh. It is native to Mexico, Central America and the Caribbean. Now widely cultivated in SE Asia. It is rich in fiber and Vitamin C.

Back 47

True

Front 48

Immature sapotas are rich in ___ and ___ which makes it very astringent.

Back 48

latex, tannin

Front 49

What are 2 drupaceous nuts?

Back 49

Walnuts, pecans

Front 50

What are 3 true nuts?

Back 50

hazelnuts, cashew nuts, chestnuts

Front 51

What nut is actually the seed of a capsule?

Back 51

the brazil nut

Front 52

What 3 nuts are actually pits of drupes?

Back 52

Almonds, coconuts, pistachios

Front 53

What are phytochemicals?

Back 53

+ non-nutritive

+ plant chemicals that have protective or disease preventative properties

+ There are 1000+ known phytochemicals

+ Many have antioxidant properties

+ Brightly pigmented fruits are generally rich in antioxidants

Front 54

What colors are carotenoids?

Back 54

yellow and orange

Front 55

what colors are anthocyanins?

Back 55

purple or blueish or red

Front 56

what colors are betalains?

Back 56

Red to Violet, also yellow to orange

Front 57

what colors are anthoxanthins?

Back 57

creamy white or colorless

Front 58

what two phytochemicals are the most abundant in fruits?

Back 58

carotenoids and anthocyanins

Front 59

What will cause blueberries to turn green? How to fix this?

Back 59

Adding baking soda to a recipe will cause anthocyanins to develop green coating due to alkalinity

You can add milk and baking powder instead

Front 60

What can happen when you add canned orange or pineapple juice with red or purple fruit juices? How to fix this?

Back 60

It results in an undesirable blue color.

You can buy juice in a glass instead.

Front 61

Cooking fruits in water results in a ?

Back 61

sauce

Front 62

Cooking fruits in sugar syrup results in what?

Back 62

maintaining fruit shape

Front 63

What ester is found in pineapple, which gives it its aroma?

Back 63

methyl butyrate

Front 64

Fruits contain a mixture of organic acids, but one component may predominate in each fruit. Organic acids give what kind of flavor?

Back 64

Give fruits tartness and slow down bacterial spoilage

Front 65

Tartaric acid is an organic acid found in what fruit?

Back 65

grapes

Front 66

Malic acid is an organic acid found in what fruit?

Back 66

apples

Front 67

What happens to tannins during ripening?

Back 67

they become less soluble

Front 68

What happens to pectin during ripening?

Back 68

It goes from:

propectin (hard) --> pectin (tender-crisp)

--> pectic acid (mushy)

Front 69

What do pectins in solution form when sugar and acid are added?

Back 69

They form gels; this is the basis of jelly manufacturing.

Propectin and pectic acid are ineffective at forming gels

Front 70

What is jelly made from?

Back 70

pectin

Front 71

Apples enhance the ripening of other fruits; which is caused by?

Back 71

ethylene gas

Front 72

T/F: peeling, cutting, or injuring fruit will induce ethylene production.

Back 72

true

Front 73

What happens during fruit ripening?

Back 73

-Decrease in acidity and increase in sugar along with production of volatile compounds promote the flavor of the fruits.

-Ethylene gas is a natural plant hormone which promotes fruit ripening.

Front 74

Why are absorbents such as charcoal or palladium chloride placed in a sealed package of processed fruit?

Back 74

To control ethylene gas

Front 75

What happens to tannins after ripening?

Back 75

become less soluble

Front 76

What happens to acids after ripening?

Back 76

acids decrease

Front 77

T/F: apples enhance the ripening of other fruit

Back 77

true; from ethylene gas

Front 78

Why is grape juice pasteurized?

Back 78

to prevent fermentation

Front 79

What the most commons types of fruit drinks?

Back 79

lemonades

Front 80

What is lassi?

Back 80

Lassi is a popular, traditional, yogurt-based drink from India & Pakistan. Lassi is a blend of yogurt, water, spices and sometimes, fruit. Traditional lassi (a.k.a., "salted lassi", or simply, "lassi") is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices.

Front 81

T/F: Caffeine is an alkaloid with some medicinal values but harmful in large quantities.

Back 81

True

Front 82

T/F: Coffee originated in regions adjacent to Southwestern Asia is now used by over half the world's population.

Back 82

true

Front 83

Coffee beans are what type of plant part?

Back 83

seeds

Front 84

Coffee is actually what type of fruit?

Back 84

Drupe

Front 85

What is the volatile oil in coffee responsible for the flavor and aroma?

Back 85

caffeol

Front 86

T/F: Only three species out of the 25 species of Coffea are commercially available

Back 86

true

Front 87

What species is the source of over 90% of the world's coffee supply?

Back 87

Coffea arabica

Front 88

Where is coffea arabica native to?

Back 88

Abyssinia (Ethiopia)

Front 89

C. Caephora (C. Robusta) is called?

Back 89

Congo coffee

Front 90

What coffee species has a higher % of caffeine than C. Arabica?

Back 90

C. Robusta

Front 91

What coffee is native to the Congo region of Africa but is also cultivated elsewhere?

Back 91

C. Robusta

Front 92

What coffee is inferior to Arabian coffee?

Back 92

C. Robusta

Front 93

What coffee is useful for making decaf or instant coffee?

Back 93

C. Robusta

Front 94

What species is Liberian coffee?

Back 94

Coffea liberica

Front 95

What species of coffee is bitter, native to the West cost of Africa and primarily used in blends and flavored coffee - for aroma and flavor?

Back 95

Coffea Liberica

Front 96

Which coffee is inferior to Rubusta or Arabica?

Back 96

Liberian

Front 97

T/F: Decaffeination originally used chlorine but now uses reverse osmosis?

Back 97

true

Front 98

T/F: Espresso started in France in the early 19th century. Italian culture revolves around espresso.

Back 98

True

Front 99

T/F: In Sumatra coffee leaves are steeped and yields a wholesome and good flavored beverage.

Back 99

true

Front 100

Both chocolate and cocoa are prepared from seeds of the cacao or cocoa tree, which is the species called ______ that is native to the lowlands of tropical America.

Back 100

Theobroma cacao

Front 101

How are the seeds of cacao pods prepared?

Back 101

They are fermented then roasted to allow the flavor and aroma to develop

Front 102

The nibs of cacao contain what chemical?

Back 102

theobromine

Front 103

What is chocolate liquor made from?

Back 103

a dark brown oily paste made from crushed nibs

Front 104

What is baking chocolate made from?

Back 104

solidified chocolate liquor

Front 105

What is cocoa butter made from?

Back 105

It is the fat from the chocolate liquor

Front 106

What is cocoa powder made from?

Back 106

Ground remainders after fat is removed

Front 107

How is confectionary chocolate made?

Back 107

It is formed when the cocoa butter is mixed with chocolate liquor along with sugar, milk and vanilla

Front 108

What is the most popular caffeinated beverage?

Back 108

tea

Front 109

What is tea prepared from?

Back 109

The dried leaves of Camellia Sinesis

Front 110

Where is tea native?

Back 110

Assam, India & China

Front 111

What does the grade of tea depend on?

Back 111

the age of the leaves

Front 112

What causes the flavor and quality of tea to vary?

Back 112

Vary with soil, climate, age of the leaf, time of picking and method of preparation

Front 113

What are the 5 steps in tea processing?

Back 113

withering, oxidation, fermentation, firing and drying

Front 114

What are golden tips?

Back 114

extreme apical bud (youngest) only

Front 115

What leaf is orange pekoe?

Back 115

the next smallest leaf after golden tips

Front 116

What are the highest grade of leaves reffered to?

Back 116

Orange Pekoe

Front 117

What are the lowest grades of tea leaves called?

Back 117

fannings or dust

Front 118

What is the second leaf after orange pekoe?

Back 118

Pekoe

Front 119

What is the 3rd leaf after orange pekoe?

Back 119

pekoe-souchong

Front 120

What is the 4th leaf after orange pekoe?

Back 120

Souchong

Front 121

What is the 5th leaf after orange pekoe?

Back 121

Congou

Front 122

What chemical is found in tea besides caffeine?

Back 122

theophylline and essential oil -theo (smell and flavor)

Front 123

What essential oil gives tea its smell and flavor?

Back 123

theophylline

Front 124

What is white tea?

Back 124

straight tea, not crushed or fermented or processed

Front 125

Why does tea become bitter when steeped too long?

Back 125

the tannin dissolves

Front 126

What is Yerba Mate?

Back 126

A tea beverage, from the leaves of Ilex paraguariensis, a native tree of South America

Front 127

What is Asi?

Back 127

from the leaves of Ilex vomitoria, native to South Eastern USA

Front 128

What is Guayusa?

Back 128

from the leaves of Ilex guayusa, found in Amazon region of South America

Front 129

What is Guarana?

Back 129

from the seeds of Paullinia cupana, of the Amazon region

Front 130

What plant part is Guarana made from?

Back 130

a seed

Front 131

Where is Yerba Mate popular?

Back 131

S. America (Paraguay tea) "Drink of Friendship"

Front 132

How is Yerba Mate usually consumed with others?

Back 132

The time of consumption comes when friends are gathered round a hollow calabash (bottle) gourd, all sharing from a metal straw that serves as a strainer

Front 133

What is the bran?

Back 133

The bran is the multi-layered outer skin of the edible kernel. It contains important antioxidants, B vitamins and fiber.

Front 134

What part of a grain contains important antioxidants, B vitamins and fiber.

Back 134

The bran

Front 135

What is the germ?

Back 135

The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.

Front 136

What part of the grain is the embryo, and contains many B vitamins, some protein, minerals and healthy fats?

Back 136

The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.

Front 137

What part of the grain is the endosperm?

Back 137

The endosperm is the germ’s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesizing power.

The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.

Front 138

What part of the grain is the largest portion of the kernel, and contains starchy carbs and small amounts of vitamins and minerals?

Back 138

the endosperm

Front 139

What is the dry, scaly protective casings of the seeds of cereal grains that is indigestible to humans?

Back 139

They are bracts (called glumes, lemmas, husk, hull, paleas). Once it is removed it is often referred to as chaff.

Front 140

What is triticale and is it a cereal grain?

Back 140

Yes, it is a hybrid of wheat and rye, grown similarly to rye.

Front 141

The process of loosening the chaff from the grain so as to remove it is called ____?

Back 141

threshing–traditionally done by milling or pounding.

Front 142

Separating remaining loose chaff from the grain is called ____?

Back 142

Winnowing – traditionally done by repeatedly tossing the grain up into a light wind which gradually blows the lighter chaff away.

This method typically utilizes a broad, plate-shaped basket or similar receptacle to hold and collect the winnowed grain as it falls back down.

Front 143

What are two pseudograins?

Back 143

Buckwheat is a pseudocereal, as it is in the Polygonaceae family, not Poaceae.

Quinoa is in the family amaranthacae; used for it's edible seed.

Front 144

T/F: Rye, Oats, Millet, Triticale, Sorghum, Barley, wheat, rice, maize (corn), kamut and teff are all true cereal grains from the family poaceae.

Back 144

Yes

Front 145

T/F: Vitamins and Fiber are generally not present in refined wheat grains

Back 145

True

Front 146

What is wheat berry? Is it whole grain?

Back 146

yes

Front 147

What is cracked wheat? Is it whole grain?

Back 147

Yes;

Cracked wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for this food, and it makes a popular dietary supplement in many cultures.

bulgur wheat, is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels which are steamed and toasted before cracking, so that they develop a rich, nutty flavor. Bulgur also requires minimal cooking, since it is already partially cooked. Cracked wheat, on the other hand, uses whole raw wheat berries. Numerous other types of cracked grain are also available for use in various recipes and animal fodder.

Front 148

What is wheat germ? Is it whole grain?

Back 148

No

Wheat germ would leave out the endosperm and bran

Front 149

What is wheat bran? Is it whole grain?

Back 149

No

Wheat bran would leave out the endosperm and the germ.

Front 150

What is farina? Is it whole grain?

Back 150

No because it is coarsely ground endosperm.

Front 151

What is bulgur wheat? Is it whole grain?

Back 151

Prepared from boiled, dried, cracked wheat kernals that are sorted by size. Nutritious and suitable for quick side dishes, pilafs, tabouli or salads.

Bulgur has more fiber than quinoa, oats, millet, buckwheat or corn.

In the US, the FDA has defined all bulgur as whole grain.

It is usually sold parboiled and dried, with only a very small amount of the bran partially removed. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.

bulgur wheat, is also made by cracking wheat kernels. Bulgur, however, is made from wheat kernels which are steamed and toasted before cracking, so that they develop a rich, nutty flavor. Bulgur also requires minimal cooking, since it is already partially cooked. Cracked wheat, on the other hand, uses whole raw wheat berries. Numerous other types of cracked grain are also available for use in various recipes and animal fodder.

Front 152

What is parboiling?

Back 152

Parboiling (or leaching) is the partial boiling of food as the first step in cooking.

The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, and to soften vegetables before roasting them.

Front 153

Paraguay tea is also known as:

Back 153

Yerba Mate

Front 154

Taiwan is known for its ____ tea processing.

Back 154

Oolong

Front 155

Theophylline is not found in chocolate nibs because it is found in what?

Back 155

Tea

Front 156

The smallest leaf below the youngest bud in tea is:

Back 156

Orange Pekoe

Front 157

Over 90% of the world's coffee supply comes from:

Back 157

Arabian Coffee

Front 158

What are groats?

Back 158

Groats (or in some cases, "berries"), are the hulled kernels of various cereal grains such asoat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).

Groats can also be produced from pseudocereal seeds such as buckwheat.

Front 159

What are steel cut oats?

Back 159

Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges: steel-cut oats is simply another name for sliced oat groats.

Front 160

What grain, unlike other grains has a fiber rich endosperm?

Back 160

Rye

Front 161

What part of the grain is usually rich in fiber?

Back 161

The bran

Front 162

What is one of the smallest grains?

Back 162

Teff

Front 163

Flat breads, chapati & pasta are mostly made from:

Back 163

Durum wheat

Front 164

What is farina made from?

Back 164

Farina is made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted. Because the branand most of the germ are removed, this cereal is sometimes enriched with Vitamin B and iron. Farina, by itself, is most often served as a breakfast cereal, but can also be cooked like polenta. Farina can also be used to make farofa. Cream of Wheat, Malt-O-Meal, and Farina are brand names of a type of wheat farina used for breakfast cereal.

Front 165

What does semolina mean?

Back 165

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta,breakfast cereals, puddings, and couscous.[1] The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.

Front 166

What is durum wheat?

Back 166

Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today.

It was developed by artificial selection of the domesticated emmer wheat.

Durum in Latin means "hard", and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta, which in Italy is exclusively made from durum wheat.[5]Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise. As a result, although 100 percent durum wheat breads do exist, such as pagnotte di Enna or "rimacinato" bread from Sicily, as well as others, in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, often those higher in gluten necessary to offset the poor gluten contribution of durum flour.

When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary for rising to occur. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking.

Front 167

What wheat is tertraploid, having 28 chromosomes?

Back 167

Durum wheat

Front 168

What is parboiled rice?

Back 168

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk.

The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled.

Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.

Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.

Front 169

What is Arborio rice?

Back 169

Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higheramylopectin starch content; thus, it has a starchy taste but blends well with other flavours.

It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.

Front 170

What is red yeast rice?

Back 170

Red yeast rice, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. Chinese and Japanese.

Reduces cholesterol

Front 171

What is instant rice?

Back 171

Instant rice, also known as minute rice, is rice that has been precooked and dehydrated so that it cooks more rapidly. Regular rice requires 10-15 minutes to cook while instant rice needs anywhere between five and 10 minutes. Because it has already been cooked, all that is necessary to prepare instant rice is to simply re-hydrate it with hot water.

Front 172

Which fruit is known as "Divine fruit?"

Back 172

American Persimmon

Front 173

This fruit is known as "dhatri" in Sanskrit. Which one?

Back 173

Amla aka Indian gooseberry

Front 174

More than 90% of dry matter in most fruits is what?

Back 174

Sugars

Front 175

What is an ancient Egyptian word for wheat?

Back 175

Kamut; it is richer than wheat in protein and vitamin E.

Front 176

What is known as middle eastern pasta?

Back 176

Bulgur wheat

Front 177

What is yellow hominy made from? Is it whole grain?

Back 177

It is made from stone-ground (non-degerming) corn kernel

Front 178

What is white hominy made from?

Back 178

Made from polished (bran and germ removed) corn kernals

Front 179

What products is polished corn used to make?

Back 179

White hominy, grits, corn meal, corn flour, corn flakes

Front 180

What products is stone-ground (whole grain) corn kernels used to make?

Back 180

yellow hominy, corn meal

Front 181

What is the result of alkaline cooked corn kernels?

Back 181

pericarp (bran) removed by alkali solution; used to make masa flour, which makes tortilla chips and corn chips.

Front 182

What is a variety of maize with a high sugar content?

Back 182

sweet corn

Front 183

field corn or dent is the name of the cereal grain for?

Back 183

maize

Front 184

What is one of the most used cereal grains?

Back 184

rice

Front 185

Where is corn plant native to ?

Back 185

America

Front 186

Where is rice plant native to?

Back 186

Asia

Front 187

T/F: there 40k rice varieties grown world-wide.

Back 187

True

Front 188

Describe long grain rice

Back 188

-light & fluffy when cooked

-high amylose content

ex:

basmati

jasmine

Front 189

Describe short grain rice

Back 189

-less amylose, very sticky

-absorb less water in cooking

ex: sushi rice

Front 190

Describe medium grain rice

Back 190

-less amylose, absorbs less water in cooking than long grain rice

ex:

arborio

italian risotto

Front 191

What are 3 examples of glutinous rice?

Back 191

sticky rice

sweet rice

waxy rice

Front 192

Where do the rices red poha and white poha come from?

Back 192

Flakes from rice

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as "Pohe" in malwa region, also they are considered to be originated in the malwa region itself. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

Front 193

What is black rice?

Back 193

aka forbidden rice

-short grain that turns indigo when cooked

+anthocyanins

Front 194

What is red rice?

Back 194

Red rice is a special variety of rice that is red in color because it contains anthocyanin. It is generally unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Red rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.

Front 195

T/F: Wild Rice is not related to Asian rice; it is a delicacy in North America

Back 195

true

Front 196

T/F: oats are mostly eaten unrefined

Back 196

True

Front 197

What are rolled oats?

Back 197

Rolled oats are traditionally oat groats that have been de-husked, steamed and then rolled into flat flakes under heavy rollers before being stabilized by being lightly toasted. The oat, like the other cereals, has a hard, inedible outer husk that must be removed before the grain can be eaten. After the outer husk (or chaff) has been removed from the still bran-covered oat grains, the remainder is called oat groats.

Oat groats are a whole grain that can be used as a breakfast cereal; various forms of oatmeal and rolled oats, and pinhead oats are cooked to make porridge or porage

Front 198

What is difference between steel-cut oats and rolled oats?

Back 198

Steel-cut oats are oat groats that have been chopped into smaller pieces before any steaming instead of being rolled out after steaming.

BOTH ARE WHOLE GRAIN PRODUCTS; except rolled oats that are sold as oatmeal usually, but not always, have had the tough bran removed.

Front 199

How are quick-cooking oats prepared?

Back 199

Small flakes made from steel-cut oats;

Since the bran layer, though nutritious, makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, raw oat groats are often further steam-treated to soften them for a quicker cooking time (modern "quick oats") and to denature the enzymes for a longer shelf life.

Front 200

Scottish oats refer to?

Back 200

Steel-cut oats

Front 201

What cereal grain has a lower glycemic index than others?

Back 201

Rye; is unusual among grains for the high level of fiber in its endosperm and bran;

which results in less carbs, which results in lower glycemic index

Front 202

What is one of the oldest cultivated grains?

Back 202

Barley

Front 203

What is a fruit?

Back 203

In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds.

The botanical sense of "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels,wheat grains, and tomatoes.

As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, the pericarp, may become fleshy (as in berries or drupes), or form a hard outer covering (as in nuts).

In some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules.

In some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower (such as the floral tube, including the petals, sepals, and stamens), fuse with the ovary and ripen with it.

In other cases, the sepals, petals and/or stamens and style of the flower fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit.

Since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms.

Front 204

What is a pome?

Back 204

The pome fruits of the family Rosaceae, (including apples, pears, rosehips, and saskatoon berry) are a syncarpous fleshy fruit, a simple fruit, developing from a half-inferior ovary.

Front 205

What is a berry?

Back 205

berry is a fleshy fruit produced from a single flower and containing one ovary. Grapes and bananas are two common examples. The berry is the most common type of fleshy fruit in which the entire ovary wall ripens into an edible pericarp.

Avocado, banana, blueberry, coffee berries, cranberry, indian gooseberry, goji berries, grape, honeysuckle, persimmon, pumpkin, tomato, watermelon

The seeds are usually embedded in the fleshy interior of the ovary, but there are some non-fleshy exceptions, such as peppers, that have air rather than pulp around their seeds.

Front 206

What is a hesperidium?

Back 206

A modified berry with a tough, leathery rind. The peel contains volatile oil glands in pits. The fleshy interior is composed of separate sections, called carpels, filled with fluid-filled vesicles that are actually specialized hair cells.

The outer ovary wall becomes the thick spongy layer of the rind, while the inner ovary wall becomes very juicy with several seeds.

Unlike most other berries, the rind of cultivated hesperidia is generally not eaten with the fruit because it is tough and bitter. A common exception is the kumquat, which is consumed entirely.

Front 207

What is a drupe?

Back 207

In botany, a drupe (or stone fruit) is an indehiscent fruit in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a shell (the pit, stone, or pyrene) of hardened endocarp with a seed (kernel) inside.

These fruits usually develop from a single carpel, and mostly from flowers with superior ovaries (polypyrenous drupes are exceptions).

The definitive characteristic of a drupe is that the hard, lignified stone (or pit) is derived from the ovary wall of the flower.

Other fleshy fruits may have a stony enclosure that comes from the seed coat surrounding the seed, but such fruits are not drupes.

Some flowering plants that produce drupes are coffee, jujube,mango, olive, most palms (including date, sabal, coconut andoil palms), pistachio, white sapote, and all members of the genus Prunus, including the almond (in which the mesocarp is somewhat leathery), apricot, cherry, damson, nectarine, peach, and plum.

Front 208

What is a pepo?

Back 208

A modified berry with a hard outer rind, typical of cucurbitaceae such as cucumbers and melons.

Squash, pumpkin, zucchini, some gourds, watermelon, cucumber, various melons, luffa

Front 209

What is an aggregate fruit?

Back 209

a fruit formed from several carpels derived from the same flower, e.g., a raspberry.

A fruit that develops from the merger of several ovaries that were separate in a single flower. In contrast, a simple fruit develops from one ovary.

Not all flowers with multiple ovaries form aggregate fruit; the ovaries of some flowers do not become tightly joined together to make a larger fruit.

Aggregate fruits may also be accessory fruits, in which parts of the flower other than the ovary become fleshy and form part of the fruit.

Front 210

What is a simple fruit?

Back 210

a fruit that develops from a single ovary.

Simple fruits can be either dry or fleshy, and result from the ripening of a simple or compound ovary in a flower with only one pistil. Dry fruits may be either dehiscent (opening to discharge seeds), or indehiscent (not opening to discharge seeds).

Front 211

What is a drupelet?

Back 211

One of the small drupe-like subdivisions which compose the outer layer of certain fruits such as raspberries or blackberries.

ex. rasberry, dewberry, blackberry

Front 212

What is an achene?

Back 212

a small, dry, one-seeded fruit that does not open to release the seed.

Technically, the strawberry is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

Front 213

What is an accessory fruit?

Back 213

A fruit in which some of the flesh is derived not from the ovary but from some adjacent tissue exterior to the carpel.

Examples of accessory tissue are the receptacle of the strawberry, pineapple, common fig, or mulberry, and the calyx of Gaultheria procumbens or Syzygium jambos.

Pomes, such as apples and pears, are also accessory fruits, with much of the fruit flesh derived from a hypanthium.

Fruit with fleshy seeds, such as pomegranate or mamoncillo, are not considered to be accessory fruit.

Front 214

What is a multiple fruit?

Back 214

A multiple fruit is one formed from a cluster of flowers (called an inflorescence). Each flower produces a fruit, but these mature into a single mass. Examples are the pineapple, fig, mulberry, osage-orange, and breadfruit.

Front 215

Why is fruit sulfured?

Back 215

Sulfuring: Sulfuring is an old method of pretreating fruits. Sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. The sulfur fumes also reduce the loss of vitamins A and C. Fruits must be sulfured out-of-doors where there is adequate air circulation.

Front 216

What is the water content of fruit?

Back 216

Fruit water percentage varies from 74% in bananas to 92% in watermelon and strawberries.