VegetablesFruitsSim_11

VegetablesFruitsSim_11 - VegetablesandFruits...

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    Vegetables and Fruits Vegetables/Fruits Brown , A.  Understanding Food. Thomson/Wadsworth
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    VEGETABLE  PREPARATION Objectives of cooking: Retention of bright  EFFECTS OF ACIDS/ALKALI (BASE) components Acids - make the structure more firm, but can  bring color change etc.
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    Pigments Pigments Carotenoids Cholorophyll Flavonoids Carrots Yellow winter squash Peaches Broccoli Spinach Green leafy vegetables Anthocyanin  (red, purple and blue)/ Anthoxanthins  (cream or white color)/  
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      Carotenoids  (yellow to orange pigments) Vitamin A  Stable during ordinary cooking,  Heat, Acid or Alkali = no  significant changes
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    Chlorophyll    Leafy green vegetables – also responsible for  photosynthesis – sunlight converts CO2 and H2O to  1) Acid (cream of tartar)  dull olive-green    2) Alkaline (baking soda)  bright green, water-soluble  pigment; destroys texture, Thiamin and Vit. C may be  reduced.   3) Blanching enhances green color – opens up,  chlorophyll more visible 4) Lid off – organic acid evaporates 5) Cooking time
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    Flavonoids  (Color – Vary) Three types: 1) Anthocyanins : Ex: Red cabbage Usually red in acid medium, blue and  purple in alkali. With metals --- produce salts => various 
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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VegetablesFruitsSim_11 - VegetablesandFruits...

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