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63 Cards in this Set
- Front
- Back
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volatile acid
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vegetable component contributing to flavor and odor
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pigment
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vegetable component for color
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strong flavor veggie - cover or uncover?
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uncover
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mild flavor veggie - cover or uncover?
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cover
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how much water is needed to cook veggie
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just enough to barely cover veggie
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how much water is needed to cook strong flavor veggie
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cover with water by 1/4 "
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most veggies should be stored in a fridge except
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potatoes
winter squash onions dry legumes |
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what temperature air delays ripening
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cool air
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low moisture can be detrimental in the storage of
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leafy greens
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washing is important because
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it removes dirt and pesticides
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to wash leafy greens:
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fill sink with cold water
slosh leaves up and down drain sink repeat |
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paring/peeling is for
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thick skinned veggies
waxed veggies |
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paring/peeling does the following
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removes important nutrients
occurs right before cooking |
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larger pieces have increased
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nutrient retention
cooking time |
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water soluble nutrients
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vit B
vit C folic acid biotin pantothenic acid |
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nutrients are lost in cooking water under these conditions
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high heat
prolonged heating excess cooking liquid smaller pieces (larger surface area) |
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chemical decomposition is due to
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heat and pH changes
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what vitamin is very heat unstable
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vitamin C
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carotenoids are unable to be used by the body when
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cooked at long time in an acid
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oxidation
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when the presence of oxygen causes changes
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to decrease effects of oxidation:
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cut as little as possible
cook quickly |
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example of loss of product in cooking water
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potatoes
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to decrease effects of loss of solids into cooking water:
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boil gently
simmer |
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examples of acids
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lemon juice
vinegar cream of tartar tomato juice |
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example of base
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baking soda
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is chlorophyll water soluble
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barely
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effect of acid on chlorophyll
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turns olive green
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effect of base on chlorophyll
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brightens
intensifies |
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effect of heat on chlorophyll
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brightens then dulls
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effect of metals on chlorophyll
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Cu and Zn brighten
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chlorophyll color is retained by
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lid off, short cooking time
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carotenoid's color
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orange
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carotenoid's water solubility
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mild
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effect of acid on carotenoid
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may reduce intensity
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effect of base on carotenoid
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little effect
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effect of heat on carotenoid
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may reduce intensity
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effect of metals on carotenoid
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little effect
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retain carotenoid's color by
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short cooking time
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anthocyanin color
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red
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anthocyanin's water solubility
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high
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effect of acid on anthocyanin
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brighter or redder
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effect of base on anthocyanin
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brown or blue-green
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effect of heat on anthocyanin
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little effect
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effect of metals on anthocyanin
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Sn and Fe: purple, blue, green
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anthocyanin's color is retained by
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best pH
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anthoxanthin's color
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white
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anthoxanthin's water solubility
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complete
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effect of acid on anthoxanthin
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bright white
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effect of base on anthoxanthin
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yellows
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effect of heat on anthoxanthin
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little effect (graying)
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effect of metals on anthoxanthin
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Fe: brown, green
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retain anthoxanthin's color by
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adding small amount of acid at end time of cooking
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enzymatic browning (i.e. potatoes)
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exposure to oxygen activates color changing enzyme
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to decrease enzymatic browning
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soak in water with small amount of acid
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examples of color changes in veggies
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enzymatic oxidative browning
carmelization of sugars maillard reaction |
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maillard reaction
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browning caused by reaction between proteins and sugar
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sulfur containing compounds examples
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sinigrin
allyl sulfide |
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sinigrin
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sulfur in cabbage
bad flavor increases with cooking time |
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allyl sulfide
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sulfur in onions
strong flavor decreases with cooking time |
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base will cause veggies to be
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mushy
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acids will cause veggies to be
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crisp
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breakdown of fibers in veggies cause
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release of water from cells making the veggie softer
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raw veggies are crisp because
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water in cells
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