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CHAPTER 18: Vegetables (T/F)
Terms in this set (18)
Phytochemicals in vegetables may be health protective when consumed.
In the United States, the consumption of dark-green leafy vegetables is below the recommended number of servings.
Ethylene producing fruits and vegetables will promote premature spoilage of other ethylene-sensitive produce items stored nearby.
To clean mushrooms, soak in cool water, then drain.
False (many recommend gently wiping mushrooms with a brush or damp cloth)
By law, fresh fruits and vegetables must be graded by the U.S. Department of Agriculture.
False (grading is optional)
Low grades of canned fruits and vegetables are LESS wholesome than high grades.
False (wholesome but less perfect in color, uniformity, and texture)
The words "natural" and "organic" mean essentially the same meaning when on vegetable packing or point of sale information.
False (organic is produced w/o pesticides, synthetic fertilizers, sewage sludge, bioengineering, and ionizing radiation; meets USDA standards)
Raw bean sprouts, such as alfalfa sprouts, should be avoided by individuals at a high risk for foodborne illness.
The flavor and aroma of fresh tomatoes will be less desirable when stored under refrigeration.
True (flavor and aroma was rated less desirable after 2 days of refrigeration)
If a recipe specifies 1 pound of as purchased (AP) carrots, then this is the same as asking for 1 pound of peeled and cut up carrots.
A vinaigrette marinate on a green vegetable salad will encourage a bright green color even after extensive contact.
False (dull olive-green)
Pheophytin is produced when vegetables with chlorophyll are cooked excessively or held hot too long.
True (dull olive-green color is produced)
Red cabbage will maintain a red color when cooked in an alkaline medium.
Garlic is most pungent and strong flavored when it is cooked.
When alkalies are in the water used to cook vegetables, the vegetables are likely to become excessively soft.
Cooking reduces the fiber content of vegetables.
Vegetables prepared and used close to the time of harvest will have higher nutrient levels.
If tomatoes are added at the beginning of cooking when preparing dried legumes, the legumes will become too soft with cooking.
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