NTD205 quiz 4
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. What would you like to do?
potatoes come from what part of the plant?
practices for potato handling and storage?
- continue to live after harvesting
- avoid dropping or bruising
- do not store in a cooler or fridge
- minimize exposure to light
3 classifications of potatoes?
- all purpose (in between)
do not hold together well when cooked
used for soups, stews, potato salads, scalloped or boiling, slicing and roasting
all purpose ?
potatoes that can be used in any type of recipe
a milling process in which grains are broken open
a milling process in which grains are reduced to a powder, the powder can be of differing degrees of fineness of coarsenss
a milling process in which the hull or husk is removed from grains
a mixing process in which all or part of the hull, bran and germ are removed from grains
tougher outer layer, provides fiber and B complex vitamins
provides the protein and starch
provides the fat, minerals and vitamin B1
what grains and seeds are complete proteins?
what grains and seeds are gluten free?
- corn flour
- chia seed
what is the main difference between traditional methods and modern methods of processing grains?
- in traditional they released the nutrients and put more care into it by grinding and fermenting and other processes depending on the type of grain
- in modern they strip the nutrients down by milling
resistant to digestion
causes gas, pain and bloating aka a resistant starch
the process of forcing pasta dough through perforated plates to create various shapes
fine flour that gives the dough a rich, yellow color
used to describe a food that is cooked only until it gives a slight resistance when one bites into it
a species of very hard wheat with a particularly high amount of protein used to make couscous or milled into semolina
nutrients that were lost during food processing have been added back
vitamins or minerals have been added to a food that weren't originally in the food
any herbaceous plant that can be partially or wholly eaten
description of vegetables?
- little or no woody tissue
- contain more starch, less sugar
- less sweet than fruit
- eaten cooked
what nutrients do vegetables provide?
- 80% water
- some carbs
- small amt of protein and fat
- vitamins A, C, E, and folate
- potassium and iron
- high fiber
what is the approximate water content of vegetables?
regulates the standards for any farm, wild crop harvesting or handling operations that wants to sell an agriculture product as organically produced
labeling term that indicates food has been produced through approved methods
an organic food must be?
- cycling resources
- promote ecological balance
- conserve biodiversity
- integration of cultural, biological and mechanical practices
what can an organic food not be?
not allowed to use synthetic fertilizers, seward sludge, irradiation, or genetic engineering
all organic produced ingredients
must contain at least 95% organic ingredients, other 5% must be from the approved list of substances for organic foods
food products that contain at least 70% organic ingredients
made with organic
3 organic classifications?
- 100% organic
- made with organic
what are the purchasing guidelines for vegetables and fruit?
- in season, local best
- quantity needed - small amount
- firm, ripe, undamaged
- look for good color
- less trimming and cutting done, less bacteria
what are the storing guidelines for vegetables and fruit?
- best at proper temp and humidity % for each type of veg
- special produce refrigerate or at room temp
what role does irradiation play in veg and fruits?
- food additive that destroys bacteria, insects and parasites
- extends shelf life
- no changes to flavor and texture
- doesn't change nutrient composition of food
what are the guidelines for fruit and vegetable consumption?
- eat a variety of colors and types
- fresh, frozen or canned
- 2.5 cups per day
- increase consumption
fully grown and developed, the fruit's flavor, texture and appearance are at their peak and the fruit is ready to use as food
a gelatin like carbohydrate obtained from certain fruits, used to thicken jams and jellies
an enzyme found in papayas that breaks down proteins, used as the primary ingredient in many commercial meat tenderizers
the speed with which the cells of a fruit use oxygen and produce carbon dioxide during ripening
enzymatic browning can be retarted by immersing cut fruits in an acidic solution such as lemon or orange juice
the liquid extracted from any fruit or vegetable
the diluted, sweetened juice of peaches, apricots, guavas or other fruits, the juice of which would bee too think or too tart to drink straight
mildly fermented apple juice, non alcoholic apple juice may also be labeled this
an organ that develops from the ovary of a flowering plant and contains one of more seeds
chemical compounds that occur naturally in plants
a substance that inhibits oxidation, esp. one used to counteract the deterioration of stored food products.
grasses with edible seeds
what are the 8 different classifications of fruit?
- stone fruits
ex of berrie?
blackberries, blueberries, cranberries
ex of exotics?
ex of grapes?
- seedless grapes
- red flame grapes
ex of melons?
- honeydew melons
what nutrients do fruit provide?
- high water content
- low in fat and protein
- excellent source of fiber
- vitamins A, C, and folate
what is the grading system for fruit based on?
size and uniformity of shape, color, texture and absence of defects
purchasing and storage tips for fruit?
- buy fresh, canned or frozen
- some produce best stored at room temp
- wash when ready to consume
safety and sanitation issues with fruits and vegetables?
- hand washing
- clean counters, cutting boards
- wash all produce thouroughly
- use water to wash
- remove and discard outer layers
- consume some immediately
preserving techniques of fruit?
what toxin is produced in potatoes that are exposed to light?
- potato turns green
- chia seed
- flax seed
grains used to feed people around the world for thousands of years
what grains are used in pasta making?
- whole wheat flour
what grains are used in noodle making?
what are the different classifications of vegetables?
- fruit vegetables
- gourds and squashes
- mushrooms and truffles
- pods and seeds
- roots and tubers
ex of cabbage veg?
ex of gourds and squash?
ex of mushrooms and truffles?
What would you like to do?
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