NTD205 quiz 4

  1. potatoes come from what part of the plant?
  2. 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. 3 classifications of potatoes?
    • starchy
    • waxy
    • all purpose (in between)
  4. do not hold together well when cooked
    starchy potatoes
  5. used for soups, stews, potato salads, scalloped or boiling, slicing and roasting
  6. all purpose ?
    potatoes that can be used in any type of recipe
  7. a milling process in which grains are broken open
  8. a milling process in which grains are reduced to a powder, the powder can be of differing degrees of fineness of coarsenss
  9. a milling process in which the hull or husk is removed from grains
  10. a mixing process in which all or part of the hull, bran and germ are removed from grains
  11. tougher outer layer, provides fiber and B complex vitamins
  12. provides the protein and starch
  13. provides the fat, minerals and vitamin B1
  14. what grains and seeds are complete proteins?
    • amaranth
    • quinoa
    • buckwheat
  15. what grains and seeds are gluten free?
    • amaranth
    • buckwheat
    • corn flour
    • millete
    • oats
    • teff
    • quinoa
    • flaxseed
    • chia seed
    • sorgum
  16. 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
  17. resistant to digestion
    resistant starch
  18. causes gas, pain and bloating aka a resistant starch
  19. the process of forcing pasta dough through perforated plates to create various shapes
  20. fine flour that gives the dough a rich, yellow color
  21. used to describe a food that is cooked only until it gives a slight resistance when one bites into it
    al dente
  22. a species of very hard wheat with a particularly high amount of protein used to make couscous or milled into semolina
  23. nutrients that were lost during food processing have been added back
  24. vitamins or minerals have been added to a food that weren't originally in the food
  25. any herbaceous plant that can be partially or wholly eaten
  26. description of vegetables?
    • little or no woody tissue
    • contain more starch, less sugar
    • less sweet than fruit
    • eaten cooked
  27. 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
    • antioxidants
  28. what is the approximate water content of vegetables?
  29. regulates the standards for any farm, wild crop harvesting or handling operations that wants to sell an agriculture product as organically produced
  30. labeling term that indicates food has been produced through approved methods
  31. an organic food must be?
    • cycling resources
    • promote ecological balance
    • conserve biodiversity
    • integration of cultural, biological and mechanical practices
  32. what can an organic food not be?
    not allowed to use synthetic fertilizers, seward sludge, irradiation, or genetic engineering
  33. all organic produced ingredients
    100% organic
  34. must contain at least 95% organic ingredients, other 5% must be from the approved list of substances for organic foods
  35. food products that contain at least 70% organic ingredients
    made with organic
  36. 3 organic classifications?
    • 100% organic
    • organic
    • made with organic
  37. 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
  38. 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
  39. 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
  40. 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
  41. fully grown and developed, the fruit's flavor, texture and appearance are at their peak and the fruit is ready to use as food
  42. a gelatin like carbohydrate obtained from certain fruits, used to thicken jams  and jellies
  43. an enzyme found in papayas that breaks down proteins, used as the primary ingredient in many commercial meat tenderizers
  44. the speed with which the cells of a fruit use oxygen and produce carbon dioxide during ripening
    respiration rate
  45. enzymatic browning can be retarted by immersing cut fruits in an acidic solution such as lemon or orange juice
  46. the liquid extracted from any fruit or vegetable
  47. 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
  48. mildly fermented apple juice, non alcoholic apple juice may also be labeled this
  49. an organ that develops from the ovary of a flowering plant and contains one of more seeds
  50. chemical compounds that occur naturally in plants
  51. a substance that inhibits oxidation, esp. one used to counteract the deterioration of stored food products.
  52. grasses with edible seeds
  53. what are the 8 different classifications of fruit?
    • berries
    • citrus
    • exotics
    • grapes
    • melons
    • pomes
    • stone fruits
    • tropicals
  54. ex of berrie?
    blackberries, blueberries, cranberries
  55. ex of citrus?
    • grapefruits
    • lemons
    • limes
  56. ex of exotics?
    • gooseberries
    • guava
    • persimmons
  57. ex of grapes?
    • seedless grapes
    • red flame grapes
  58. ex of melons?
    • cantaloupe
    • honeydew melons
    • watermelons
  59. ex of pomes?
    • apples
    • pears
  60. ex of stone fruits?
    • apricots
    • cherries
    • peaches
  61. ex of tropical?
    • bananas
    • dates
    • kiwi
    • mango
  62. what nutrients do fruit provide?
    • high water content
    • low in fat and protein
    • excellent source of fiber
    • vitamins A, C, and folate
  63. what is the grading system for fruit based on?
    size and uniformity of shape, color, texture and absence of defects
  64. purchasing and storage tips for fruit?
    • buy fresh, canned or frozen
    • some produce best stored at room temp
    • wash when ready to consume
  65. 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
  66. preserving techniques of fruit?
    • canning
    • freezing
    • drying
    • juicing
  67. what toxin is produced in potatoes that are exposed to light?
    • chlorophyll
    • potato turns green
  68. ancient grains?
    • amaranth
    • tuff
    • spelt
    • quinoa
    • buckwheat
    • millet
    • kamut
    • chia seed
    • flax seed
  69. grains used to feed people around the world  for thousands of years
    ancient grains
  70. what grains are used in pasta making?
    • semolina
    • whole wheat flour
  71. what grains are used in noodle making?
  72. what are the different classifications of vegetables?
    • cabbages
    • fruit vegetables
    • gourds and squashes
    • greens
    • mushrooms and truffles
    • onions
    • pods and seeds
    • roots and tubers
    • stalks
  73. ex of cabbage veg?
  74. ex of fruit veg?
  75. ex of gourds and squash?
  76. ex of greens veg?
    • collards
    • spinach
  77. ex of mushrooms and truffles?
  78. ex of onions?
    • bulb onions
    • garlic
    • leek
  79. ex of pods and seeds?
    • corn
    • beans
  80. ex of roots and tubers?
    • carrots 
    • pasrnips
  81. ex of stalks ?
    • artichokes
    • asparagus
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NTD205 quiz 4
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