Onion Quiz

What compounds do onions contain that contribute to their flavor only when they're cut open?

• ACSOs (S-alkyl cysteine sulfoxides)

• Chlorophyll

• Capsaicin

• Pectin

What happens when the ACSOs in onions are sliced and come into contact with enzymes?

• They turn into chlorophyll

• They are transformed into strongly flavored thiosulfinates

• They create a bitter taste

• They evaporate without reaction

What is the name of the compound that onions produce, which causes eye irritation?

• Capsaicin

• Pectin

• Lachrymatory factor, or LF

• Chlorophyll

What is the evolutionary purpose of the reactions that form defensive compounds in onions?

• To attract insects for pollination

• To make the onions taste better

• To defend against pests trying to eat the onion

• To help the onion grow faster

Why is using a sharp knife recommended when cutting onions?

• It makes the cutting process faster.

• It breaks open fewer cells, releasing fewer ACSOs.

• It enhances the flavor of the onion.

• It prevents the onion from slipping.

What is the consequence of chilling an onion before cutting it?

• It enhances the onion's natural flavors.

• It makes the onion softer and easier to cut.

• It slows down the enzymatic reactions that form LF.

• It increases the production of LF.

What is a downside of techniques that produce less LF when cutting onions?

• They are more time-consuming.

• They require special equipment.

• They result in a less tasty final product.

• They make the onion spoil faster.

Which of the following is a method to avoid teary eyes while cutting onions?

• Using a blunt knife.

• Keeping the onion at room temperature.

• Creating a cross-breeze with an open window or using a range hood.

• Soaking the onion in water for an hour.