Lecture Notes on Food Groups

Flashcards based on lecture notes about Vegetables, Fruits, Salads, Eggs, Grains, Pasta, Meat, Poultry and Fishes

The edible part of the plant which shoots from the roots or bulb and it always grows above the ground unlike roots or bulbs is called __.

Stem Vegetables

Plants which have edible leaves fall under this category, the leaves can be all separate or very compact. This is known as __.

Leaves Vegetables

Some plants have flowers which are actually used as vegetables in the culinary world. These are seasonal and are found during a particular season of the year and such plants are only grown for their flower buds known as __.

Flower Vegetables

This is the part of the plant which grows just below the ground and is the portion which is in between the stem and the root, the root actually comes out from the bottom of the bulb is called __.

Stalk or Bulb Vegetables

It is also referred to as “Podded Vegetables” this is known as __.

Seed Vegetables (Beans)

This category includes plants of which roots are edible and are used as vegetables. Usually long, round, and swollen taproot, this is called __.

Root Vegetables

In this category those plants fall in which the roots are modified and enlarged into a swollen structure that is full of nutrients, this vegetable usually grown at the end of the plant root attached as a lump of rock, this is known as __.

Tuber Vegetables

Plants of which fruits are used as vegetable fall under this category, but plant which bear sweet and fleshy fruit that are eaten raw does not fall in this category; also plants of which grains or seed of their fruit are used do not fall in this category namely __.

Fruit Vegetable

Commonly known as Mushrooms, various types of mushrooms are available of which some are edible and some are poisonous. This is known as __.

Fungi Vegetables

__ may reduce blood levels of homocysteine, a substance that may be a risk factor for coronary heart disease.

Folic Acid

Vegetables and fruit contain __, or plant chemicals. These biologically active substances can help to protect you from some diseases.

phytochemicals

Some nutrients such as may actually be increased if food is cooked.

carotenoids

Most of the fruit is formed from the receptacle (under the flower) known as the __.

Pome

Has Fleshy fruit and a single seed with a hard endocarp known as __.

Drupe

Has many seeds examples are tomatoes, peppers and cucumber and is known as __.

Berry

Develop from one flower with many pistils example strawberries and is known as __.

Aggregate fruit

Split along two sides example beans, peas and is known as __.

Legumes

Are dry fruit that have several carpels example orchids and is known as __.

Capsules

Have one seed and a hard pericarp example acorns known as __.

Nuts

Have the fruit and seed joined closely together example wheat, rice, barley and is known as __.

Grains

Come from several different flowers joined together example pineapples and is known as __.

Multiple Fruits

__ has a peppery bite to its lacy and delicate leaves.

Arugula

__, with its crinkly leaves and elongated shape, has a milder and somewhat sweeter flavor than regular green cabbage.

Napa cabbage

This lettuce, which goes by any of the above B-prefixed names, has a buttery yet crisp texture known as __.

Bibb, Butter, or Boston Lettuce

__ are similar greens, both spiky and a little bitter, and, as a result, ultra nutritious.

Frisee and chicory

__ is a hearty green with a bitter flavor whose strong leaves stand up to any number of full-bodied ingredients, like bacon or strong cheeses.

Escarole

The cool crunch of __ makes it a favorite for light, summery salads.

Romaine

No lettuce list would be complete without cool, crunchy _ lettuce.

Iceberg

The of a salad is usually a layer of salad greens that line the plate or bowl in which the salad will be served.

Base

The of the salad consists of the main ingredients.

Body

__ enhances the appearance of the salad while also complementing the overall taste.

Garnish

__ are liquids or semi-liquids used to flavor salads.

Salad Dressings

__ are a very old traditional dressing for greens.

Vinaigrettes

__ will use extra virgin olive oil.

Italian vinaigrettes

__ is considered healthy because it contains omega-3 fatty acids.

Canola Oil

An _ is the permanent blending of unlike ingredients, such as oil and vinegar.

Emulsion

__ is an Italian in origin. It is aged for long periods in barrels to give it a distinct dark color and sweeter flavor.

Balsamic vinegar

__ is made from sherry and is traditional in Spain.

Sherry vinegar

A __is very common on menus. It is generally lettuce with carrot, cucumber and tomato and a choice of dressing.

side salad

Is a main dish salad (it also is a combination salad). It can vary, but is usually lettuce with ham, __turkey, cheese, boiled eggs, tomatoes and cucumber. A choice of dressing is usually offered.

Chef’s salad

__ is romaine lettuce with croutons. It is dressed with Caesar dressing. The dressing is flavored with lemon, Parmesan, garlic and anchovies.

Caesar salad

__ is mixed greens (iceberg or romaine, endive and watercress) with chicken, bacon, avocado, tomato, boiled egg, chives and blue cheese. It is dressed with a red-wine vinaigrette. It was invented at the Brown Derby restaurant in Hollywood.

Cobb salad

A helps other ingredients bind together (eggs are used to help bind together meatballs, meatloaf and flour mixtures).

Binder

Another use of eggs is as a _ agent. The breading on fried chicken sticks because the chicken is dipped into an egg then a flour or crumb mixture.

coating

Eggs have thickening properties. The protein in eggs will thicken when heated and become firm and is known as __ .

Thickening Agen

An ___ permits small globules of one liquid to be inter-dispersed in another liquid. For example in mayonnaise the egg acts as an emulsifying agent in keeping the oil and vinegar mixed as one product and not separating out..

emulsifier

When a liquid freezes, ice crystals form. When eggs are added to a mixture, it helps prevent these crystals from forming and is known as __ .

Crystallization

Using egg as a is also popular in making Stock or Broth. he egg is used to make a broth clear.

clarifier

__ has been the standard for decades, but the Alberta egg industry has begun to transition away from conventional housing systems.

Conventional housing

__allows the hens to roam freely within an enclosed barn, while also providing a variety of enrichments such as nesting boxes and perches.

Free-run systems

These eggs come from hens that were provided feed containing extra flax (up to 10- 20%). As a result, the eggs laid by these hens contain more __

Omega-3 Eggs

A helps to make a cooked product rise. When eggs are beaten they hold air. When heat is added the structure will coagulate and traps the air.

Leavening Agent/ Raising Agent

___ and egg white have all the qualities of shell eggs for leavening, thickening, and emulsification when used in bakery products.

FROZEN EGG

__is a medium grain rice that is wider in size and has a characteristic white dot at the center of the grain. is named after the town of Arborio in the Po Valley of Italy, where it is grown.

Arborio Rice

When cooked, __ grains are long, dry, and separate. They impart a pleasant, nutty aroma and flavor in any dish.

Basmati Rice

__ grains have a chewy texture when cooked. They impart a pleasant, slightly nutty flavor in any dish. The nutritious bran layers are left on brown rice so it can retain its natural goodness and tan color.

Brown Rice

Cultivated in Thailand, __will bring an exotic flair and flavorful accent to any dish. It develops a pleasant jasmine aroma while it is cooking.

Jasmin Rice

Due to the starch composition of __ long grain rice, it has a slightly sticky consistency that's useful in stuffing, casseroles, and stir- fry dishes.

White Rice

The ___ group are not part of the botanical family, in which ‘true’ grains belong; however they are nutritionally similar and used in similar ways to ‘true’ grains.

Pseudo-Cereal Grains

It contains nutrients that are especially valuable. __ need to be cooked before they are eaten – this improves their nutritional quality, aids digestion and eliminates any harmful toxins.

Legumes or pulses

A type of complex carbohydrate, ___ is found in a wide range of foods, including potatoes and whole grains.

starch

All cereals keep best in that keep out moisture, dust and insects.

airtight containers

__ is the fat that can be located between the muscle tissues.

Marbling

___ is the fat that surrounds the muscle tissue.

Fat cap

Meat's flavor or taste depends on __ composition and its ratio to fats.

Muscle Fiber

These are tough because they bind the bones and the fibers, they are made up of collagen or elastin known as __.

Connective tissues

Made up of the skeleton of the animal from which the muscle fibers are attached and is known as __.

Bones

The technical term used for the meat of domesticated fowls is utilized for eating and that is __.

Poultry

__ another popular animal used for poultry and dark meat.

Duck (Itik; Bibe)

__ is used mainly in Thanksgiving Day, it has both light and dark meat sides.

Turkey (Pabo)

__ domesticated fowl is prized for its eggs, it has dark meat, its eggs are used in making kwek-kwek.

Quail (Pugo)