NUTR 211Exam # 2 Study Guide Learning Objectives Vegetables Part II (Exam Two)-Describe basic guidelines for vegetable selection, storage, and preparationselection of high quality vegetables: season, appearance defects versus edibility defects, and yield/cost- edible portion is theamount of product that remains after cleaning/peeling/trimming; as purchased is the amount of product prior to cleaning/peeling/trimming Goal for storage is to limit moisture loss and slow respiration-plants respire, consuming O2 and releasing CO2; post-harvest,they are cut off from water/nutrients, but respiration continues>plant continues to age (senescence), which increases deterioration; slow respiration through refrigeration; limit moisture loss; higher humidity of refrigerator; don’t store in sealed plastic bags; if washed when get home, dry well; use green bags; if freezing, blanch first- inactivates spoilage and brownies enzymesdry storage-not all vegetables need to be refrigerated; not all vegetables need to be refrigerated- tomatoes, avocados, potatoes, onion, and dried beans can be stored at room temperature, out of direct sunlight, and in an area with good ventilation; exception: all vegetables should be refrigerated once they are cutpotatoes- cool, dark, dry area; solanine: cause by photosynthesis>greening of the potato skin> toxic in relatively high quantitiescommercial storage methods: controlled atmospheric storage; controlled temperature- 32-36 degrees; controlled humidity – around 95%; degreased oxygen content- <21%; increased CO2- 1.5-8%modified atmospheric packaging: delays ripening; controlled with use of flexible film packaging; similar effect: lower oxygen, higher carbon dioxide vegetable preparation: purchase freshest possible and in amounts that will be consumed in a few days; store at appropriate temperature; refrigerate leftovers; very perishable with limited shelf life; continued cellular respiration after harvest leads to senescence/drying; wash all vegetables; don’t soak; scrub firmer vegetables with soft brush, rinse others well under running water; greens: fill large basin with water, submerge greens, lift out of water, and spin to remove excess water; use the smallest amount of cooking liquid possible; cook for the shortest cooking time for desired product; goal is desired texture, color, and nutritional value-Define solanine; describe where solanine is found and how to prevent its formationpotatoes-solanine: cause by photosynthesis>greening of the potato skin> toxic in relatively high quantities-Explain changes to vegetable texture, flavor, and nutrients following cooking; describe ways to maintain high quality cooked vegetables related to each of these characteristics (i.e. reducing hydrogen sulfide production in cruciferous vegetables by leaving off lid during initial cooking, limiting cook time, etc.)texture- heat- softens fiber, increases water losses (reduces tugor), gelatinizes starch (in starchy vegetables); acid decreases softening, which increases cooking time- add acids like lemon juice, vinegar, or tomatoes at the end of cooking time once vegetables have started to soften; calcium salts firm texture- salts and pectic substances make a firmer texture; ex: molasses, hard water, brown sugar, additives in canned vegetables; alkaline substances negatively affect texture and nutrient valueflavor- obtain flavors in vegetables from volatile oils, sulfur compounds, and polyphenolic compounds; to retain/enhance flavors- shorten cooking time, limit cooking water to minimize leaching of flavor compounds; degorging: used to reduce bitterflavor compounds; brassica genus (cruciferous vegetables like cabbage, broccoli, cauliflower, Brussels sprouts)- hydrogen sulfide is released if these vegetables are overcooked due to decompositions of sulfur compounds; how to avoid: leaving lid off cooking utensil during initial cooking; cook short period of time; cook in large amount of water; allium genus: raw-strong flavor, sulfides+synthase=sulfenic acid>syn-ropanethial S-oxide; syn-ropanethial-S-oxide+tears=sulfuric acid, hydrogen sulfide, sulfur dioxide- sulfur compounds are eye irritants; allium cooking: milder flavorsenemies of nutrients in vegetable cooking- high temperatures; long cooking times; leaching; alkaline pHchanges in cooked veggies: nutrient retention; heating can improve digestibility of some nutrients; use as little water as possible; leaching is the number one cause of nutrient losses; however, cooking in small amounts of water extends cooking time; boiling cooks vegetables more quickly, but leaching of water soluble nutrients-save cooking liquids for stocks/sauces-steam or microwave; leave skin on or peel shallowly; cut into uniform pieces for even cooking; cook just to desired doneness- Describe ways to maximize nutrition in fruits and vegetables (see Supplemental Handout in Exam Two Vegetables Folder)changes in cooked veggies: Learning Objectives Grains, Legumes, Nuts/Seeds-Describe the general nutrient profile of each of the components of a cereal grain kernelindividual kernels composed of:husk: protection from the environmentbran: fiber and minerals – 14% of weight; aleurone is included and contains thiamin, phosphorous, and proteinendosperm: complex CHO- 83% of weightgerm: B-vitamins, Vitamin E, fat- 3% of weightincomplete protein- doesn’t contain all essential amino acids: limited lysine>low Biological Valuenutrient composition: 75% CHO, 10% PRO, 1-2% fat/lipid, 11% moisture, 2% vitamins and minerals -Differentiate between milling of grains and refining of grainsmilling versus refining: refined has the bran and the germ removed; milling has pieces of kernel broken apartrefining grains: removes husk, bran, aleurone, and germ; mandatory to enrich and fortify refined grains; not nutritional equivalent to whole grain flour -Differentiate between whole grain and refined grainrefining grains: removes husk, bran, aleurone, and germ; mandatory to enrich and fortify refined grains; not nutritional equivalent to whole grain flour -Identify grains that contain gluten; identify gluten‐free grains; describe gluten intolerance and itsimpact on food preparation and nutritional concerns for the individual with gluten intolerance(based on assigned journal article)gluten containing: wheat, spelt, kamut, triticale, barley, ryegluten free grains: buckwheat, corn, millet, oats, quinoa, rice-Describe storage considerations for cereal grains; provide rationale for