Foods I // Semester 1 Final Review // Leonard
Terms in this set (24)
peas, beans, and lentils.
green pigment found in green plants that can be adversely affected by heat.
fragile, pulpy and juicy, tiny seeds in flesh. ex: strawberries and kiwi.
contain single seed or pit surrounded by juicy flesh. ex: peach, mango, and olives.
smooth skin, large fleshy area around core, often have several seeds. ex: apples and pears.
grown in warm places, firm rind, pulpy flesh, rind used for flavoring (zest). ex: lemons and oranges.
grown in warm places, many fit into other categories, not usually grown in the US. ex: pineapples, bananas, and lychees.
cutting fruit with a peeling when exposed to air, the cut surface turns brown and discolored.
process by which eggs are quality-graded.
mixture that forms when oil and liquid are combined.
quality that is ready to eat in fruits.
full-size but not yet reached eating quality.
not reached full-size or eating quality.
1 of 6 basic types of nutrients that is the body's chief source of energy.
1 of 6 basic types of nutrients that is an important energy source.
starchy grain that is suitable to use as food.
1 of 6 basic types of nutrients that help the growth, repair, and maintenance of every body cell.
1 of 6 basic types of nutrients that are complex organic substances need by the body in a small amount for normal growth, maintenance, and reproduction.
1 of 6 basic types of nutrients. inorganic substance and becomes part of bones, tissues, and body fluids.
microscopic fungus that can cause fermentation in preserved foods resulting in spoilage.
pasta is cooked so its texture is slightly resistant to bite.
the outer protective covering of a kernel of grain.
powder obtained by grinding grain, typically wheat, and used in baked goods.
produces gases in batters and dough, caused baked products to rise and become light and porous.