Fruits & Vegetables

Front 1

Cooking with apples

Back 1

Cooking
Typically more tart than sweet
Crispier texture
Less juicy
Retains shape when cooked
Good for cooking because sugar balances sour or tart

Front 2

Eating apples

Back 2

Tend to be softer to the bite
Often juicier
Sweeter/higher in sugar
Softens as it ripens
Not used for cooking; cells rupture easily, although good for making applesauce
More eating apples than cooking apples on the market
EX: Red Delicious, Jonathans, Washington Reds…

Most apples on the market now are hybrids that balance out the best of both cooking and eating apples

Front 3

Sugar/water concentrations of fruit - Osmosis

Back 3

Water (solvent) travels from a low solute concentration to a high solute concentration

Front 4

Diffusion

Back 4

When particles (solute) move from an area of high concentration to low concentration, acheiving an equilibrium

Front 5

Oxidative enzymatic browning

Back 5

Three things come together:
1. Phenolic compounds (tannins)
2. Enzymes (polyphenol oxidases)
3. Oxygen

Front 6

How can you prevent oxidative enzymatic browning?

Back 6

Add acid
Coat with sugar, water, or syrup
Antioxidants (e.g. ascorbic acid, sulfur)
Blanching
Cold temperatures, but sealed
Vacuum packing

Front 7

What does it mean if a fruit is botanical?

Back 7

ripened enlarged ovaries and parts of a plant’s flowers

Front 8

What does it mean if a fruit is culinary?

Back 8

plant fruits that are sweet and fleshy. Some “fruits” are actually vegetables, and vise versa.

Front 9

How are fruits classified?

Back 9

Fruits are classified according to the origin - type and/or part of flower
Simple
Aggregate
Multiple

Front 10

What does it mean if a fruit is simple? What is an example of a simple fruit?

Back 10

From one ovary (flower)
Fleshy body

Grapes
Tomatoes
Bananas
Citrus fruits-thick fleshy skin, sections
Melons
Pumpkins

Front 11

What is an aggregate fruit? What are some examples of aggregate fruits?

Back 11

Several ovaries from one flower

Strawberries
Blackberries
Raspberries

Front 12

What is a multiple fruit? What are some examples of multiple fruits?

Back 12

Cluster of several flowers that merge together as they mature

Pineapple
Figs
Breadfruit

Front 13

What are some fruits that are commonly eaten as vegetables?

Back 13

Tomatoes
Squash
Cucumbers
Walnuts
Almonds
Avocaods
Bell Peppers

Front 14

What is the compostition of a fruit?

Back 14

Ovary(ies) of flower grows and thickens into three layers:
Exocarp – outer epidermis
Mesocarp-middle layer, varies in thickness
Endocarp-the rest
All three layers make up the pericarp which surrounds the seeds

Front 15

What is a drupe?

Back 15

simple fleshy fruit
have a fleshy or soft exocarp, a fleshy mesocarp, and a stony endocarp.
plums, peaches, cherry, coconut

Front 16

What is a pome?

Back 16

simple fleshy fruit
center core with seeds, fleshy body

Front 17

rigid plant walls are ______

Back 17

water soluble

Front 18

walls are made of ____________ and _______

Back 18

cellulose and hemicellulose

Front 19

chloroplasts contain _________________

Back 19

chlorophyll, carotenoids, fats

Front 20

what do chromoplasts contain?

Back 20

carotenoids

Front 21

what color are leukoplasts?

Back 21

colorless

Front 22

what are vacuoles?

Back 22

air pockets with sap cells containing anthocyanins, anthoxanthins, sugars, organic acids, vitamins

Front 23

what sugars are present in fruits?

Back 23

fructose
glucose
sucrose

Front 24

what organic acids are found in fruits

Back 24

Citric (limes, lemons)
Malic (apples, pears, peaches)
Oxalic (rhubarb)
Tartaric (grapes)
Benzoic (cranberries)

Front 25

where are organic acids found

Back 25

cell sap

Front 26

what do organic acids do for fruit

Back 26

distinct flavors and odors

Front 27

what pectic substances are present in fruit

Back 27

Protopectin, pectin, pectic acid
“Pectins” – gel-like cement between cell walls

Front 28

what does pectin do for fruit

Back 28

structure and firmness

manufacturing for jellies and gels

Front 29

when is protopectin

Back 29

not yet ripened, insoluble

Front 30

when is pectin present in fruit

Back 30

fruit is optimally ripened
pectin is water soluble
enzymes in fruit break down pectin to increase softness

Front 31

when is pectic acid present in fruit

Back 31

over ripened fruit, becomes mushy
chemical bonds are broken

Front 32

how does fruit ripen on a chemical level

Back 32

Starch converts to sugar
Pectic substances degrade
Vitamins may increase or decrease
Protein, fat, minerals stay relatively the same
Color intensifies as chlorophyll degrades
Aroma increases, acidity decreases
Lowered temperatures delays ripening

Front 33

What is ethylene gas

Back 33

naturally prroduced and emitted to hasten ripening
fruits can be exposed to ethylene gas in transport
Some fruits have higher levels than others
Capturing ethylene gas can help other fruits ripen more quickly

Front 34

how is fresh fruit rated

Back 34

USDA grading (voluntary)
U.S. Fancy, #1, #2, #3 (decreases in quality and price as number gets higher, not indicative of nutritional value)
Graded according to:
Size
Shape
Color
Texture
Absence of defects
Grades A, B, & C
Grade A is best
Nutritional value is not deminished
Use lower grades when “looks don’t count”

Front 35

what should one look for when purchasing fruit

Back 35

Mature & ripe
Good color
Low bruises/decay
Unbroken skin
In season
Largest is not always best
Good aroma
No evidence of bug infestation
If you bite into it and see half a worm, throw it out

Front 36

what kind of pigments can fruit have

Back 36

Carotenoids
Chlorophyll
Flavonoids
Anthocyanin
Anthoxanthin
Others (less common)
Phytochemicals

Front 37

carotenoids

Back 37

Not water soluble
Heat stable
Yellow-orange/red
Vitamin A (beta-carotene)
Peaches, apricots, mangoes, papayas, nectarines
Carotene (yellow-orange)
Lycopene (red-orange)
Xanthophyll (yellow)

Front 38

chlorophyll

Back 38

Water soluble
Not heat stable
Chlorophyll a = blue/green, very unstable in heat
Chlorophyll b = olive green, more stable
Alkali substances will brighten color

Front 39

flavonoids

Back 39

Anthocyanin, anthoxanthin, betalains
Anthocyanin – blue, red, violet
In acid: red
Neutral: purple
Base: blue

Front 40

anthoxanthin

Back 40

White to colorless, creamy colors
In acid: more white
Base: more yellow

Front 41

betalains

Back 41

Beets
Swiss chard

Front 42

classification of vegetables

Back 42

Bulb-enlargement above roots
Root-single enlarged taproots
Tuber-fat underground stems
All are high in carbohydrate, low in water

Front 43

what kinds of vegetables of are low in carbohydrates and high in water

Back 43

Leaves - greens
Stems/stalks – high in cellulose fiber (artichokes, celery, asparagus)
Fruits (cucumbers, tomatoes, bell peppers, eggplant, avocados)
Seeds
Pods

Front 44

what vegetables are high in protein and high in starch

Back 44

corn
legumes
orka (botanically is a fruit)

Front 45

nutrient value of vegetables

Back 45

Low in calories
Usually <50 kcal per ½ cup serving
Starchy: higher in kcals: 100 kcal per ½ serving
All food nutrients are present, especially minerals and vitamins

Front 46

nutritive value is dependent upon:

Back 46

Part of plant, climate, soil conditions
Hydroponic (no soil)
Organic
Method of cooking
Amount of heat, water, time

Front 47

hydroponic farming

Back 47

farming that uses much less water

Front 48

what presence does calcium have in vegetables?

Back 48

Some plants are high in calcium, but poorly absorbed by humans (oxalic acid), e.g. spinach, turnip greens, asparagus, brussel sprouts

Front 49

vegetable selection codes

Back 49

AP = “As Purchased”
EP = “Edible Portion”
AS = “As Served”
W% = “Waste %”

Front 50

potatoes

Back 50

two general types, but many, many varieties
Mealy (high amylose starch)
Waxy (high amylopectin starch)
Some in between (Yukon Gold)
All potatoes have both starches

Front 51

how does amylose affect potatoes

Back 51

more amylose, mealy
straight chained glucose molecule
Best for baking, frying
Light and fluffy
Higher starch content
Low in water content
Less moisture

Front 52

mealy potatoes are best for:

Back 52

baked potatoes, french fries, fluffy mashed potatoes, hash browns
does not hold shape well if cut and cooked
typically white potatoes

Front 53

amylopectin makes potatoes more

Back 53

waxy
(branched chained glucose molecule)

Front 54

what are waxy potatoes used for

Back 54

Best for dishes that hold their shape
Better structure when cooked
Dense, compact, sticky
Higher in moisture
Lower in starch, higher in sugar
Does not fry well due to sugar
Best for:
Potato salad, scalloped potatoes, boiled, creamy mashed potatoes
Typically red potatoes

Front 55

How do you keep potatoes safe to eat

Back 55

Cooked potato dishes, especially those with cream, butter or custard, are potentially hazardous foods. They must be held for service at 140°F or higher. Be sure to reheat potato dishes to 165°F or higher.
Stored in the dark, as light promotes chlorophyll production = green and bitter
Green patches = solanine, a toxin harmful if eaten in large amounts
Do not wash until ready for use

Front 56

what pigments take place in vegetables

Back 56

Pigment information from fruits apply to vegetables:
Chlorophyll
Flavonoids (anthocyanin, anthoxanthin)
Carotenoids
Miscellaneous pigments

Front 57

how are pigments classified

Back 57

Chlorophylls a & b
A = blue-green
B = green
Carotenoid
Orange-red, yellow-orange

Front 58

how are flavonoids classified

Back 58

Flavonoids
Anthocyanin = red-purple, blues
Anthoxanthin = cream/white
Betalains = purple-red