Fruits and Vegetables

Below are examples of enzymes responsible for browning of fruits and vegetables, EXCEPT:

• phenols

• catecholase

• amylase

• tyrosinase

Answer explanation

Amylase is an enzyme that catalyzes starch. The other three are examples of polyphenol oxidases.

Responsible for the woody structure in plants and is not softened during cooking.

Answer explanation

Lignin is responsible for the woody structure in plants that is not softened during cooking. During maturation, lignin increase, making the vegetable or fruit less tender.

Responsible for the crisp texture of fruits and vegetables.

Answer explanation

Turgor pressure is the pressure that water-filled vacuoles exert on the cytoplasm and the cell wall.

Vitamin associated with beta-carotene.

• Vitamin C

• Vitamin A

• Vitamin D

• Vitamin K

Best cooking method to create a flavorful starchy dish such as potato.

• Roasting

• Steaming

• Poaching

• Boiling

Answer explanation

Roasting promotes Maillard reaction and caramelization.

Below are climacteric fruits, EXCEPT:

• Mangoes

• Melon

• Potato

• Banana

These are hydrophilic carbohydrates derived from seeds, plant exudates, and seaweed extracts.

• Cellulose

• Pectins

• Starch

• Gums

Pectic substances transform during maturation of fruit. What type of pectic substance is produced as the fruit ripens and used for its gel forming properties?

• Pectin

• Pectinase

• Pectinic Acid

• Pectic Acid

These are a group of non-nutritive components that are said to significantly prevent diseases.

The olive drab pigment that is formed when chlorophyll is exposed to prolonged heating or an acid.