Lab_2 - Lab 2 Fruits and Vegetables Overview of Lab 2 1...

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Lab 2: Fruits and Vegetables Overview of Lab 2: 1. Review of presentation guidelines and sign-up 2. Lecture on Dietary Standards 3. Demonstration on 4. chopping, mincing, slicing, and dicing and proper knife handling 5. prevention of enzymatic browning. 6. Food science principles on cooking fruits and vegetables. 7. Prepare assigned recipes 8. Evaluate the sensory properties of each of the vegetable products and the apples cooked in water and syrup (hand in both the sensory evaluation and the evaluation of cooking medium on apples) Objectives: The student should be able to: 1. Describe the nutritive value of fruits and vegetables. 2. Describe the effect of method of cooking on the color, flavor, and texture of vegetables. 3. Discuss the difference between mincing, chopping, slicing and dicing. 4. Describe the effect of sugar on the texture and tenderness of cooked fruits. Note: Record results from cooking apples in the table entitled “Effect of Cooking Medium on the Texture and Flavor of Eating and Cooking Apples.” Other prepared products should be evaluated using the sensory evaluation form.
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FOOD SCIENCE PRINCIPLES FOR FRUITS AND VEGETABLES 1. Deep yellow and green leafy vegetables are excellent sources of ß-carotene (provitamin A). Ascorbic acid is found in high quantities in certain vegetables. Some green leafy vegetables have a high folic acid and calcium content. Legumes are a good source of protein and iron. In general, vegetables are low in calories and are more nutrient dense than fruits. Some fruits are excellent sources of vitamin A and C. Raisins and prunes are high in iron. They are high in calories because they have been dehydrated, concentrating the sugar.
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This note was uploaded on 04/25/2009 for the course NS 2470 taught by Professor Gier,e. during the Spring '09 term at Cornell.

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Lab_2 - Lab 2 Fruits and Vegetables Overview of Lab 2 1...

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