Lab 7 fruits worksheet-2.docx

Lab 7 fruits worksheet-2.docx - Name_Date NHM 250 Lab...

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Name:___________________________________________________Date:_________________ NHM 250 Lab Worksheet Fruits Overview: Fruits offer a wide variety of colors, shapes, flavors, and textures. They are eaten as a snack, used in sauces and soups, and used as accompaniments to protein foods. Fruits should be used when they are ripe: at their peak flavor, color, texture, and appearance. Objectives: Prepare fruits for cooking or service. Apply various cooking methods to fruits. Observe the effects of various treatments on enzymatic browning. In This Lab: Step 1: Take lab quiz: Label the parts of a grain kernel and wheat plant. Step 2: Observe the effects of browning in fresh fruits through the use of antioxidants. Step 3: Prepare various recipes that demonstrate various cooking techniques of fruits. Step 4: Complete sensory evaluation. Step 5: Answer lab questions. INSTRUCTIONS: Slice each assigned fruit or vegetable into six even pieces. Assigned fruit: Banana, Pear, Apple, Avocado Treat the six pieces of fruit as indicated below. Follow instructions on page 71 of the Lab Manual.
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