Midterm (PP Notes) Exp 4 & 5: Fruits & Starches

What do fruits and vegetables contribute ?

Color, flavor, texture, and nutrients (vitamins, minerals, phytochemicals and fiber)

What cooking methods promote retention of nutrients, color and texture ?

-Consume close to time of harvest

-Avoid extended hot holding & chilling and reheating

-Refrigeration may increase shelf-life

When should fruits and vegetables be consumed ?

Close to time of harvest

T/F You should chill and reheat vegetables ?

False

This kills nutrients

Chlorophyll is present in what vegetables ?

-Brocolli

-Green Beans

What happens to chlorophyll when you overheat it ?

It turns olive green

What is the color of chlorophyll in acid ?

Olive green

What is the color of chlorophyll in alkaline environment ?

Bright green

There is nutrient loss and is mushy

Where can carotenoids be found?

-Carrots

-Tomato

-Pumpkin

Color of an overheated carotenoid ?

Becomes yellow or less intense

Color of carotenoid in acid ?

Less intense color

Color of carotenoid in Alkaline ?

Little affect on color

Color of overheated anthocyanin ?

A. No effect

B. Little effect

Little effect

Color of anthocyanin in acid ?

Red

Color of Anthocyanin in Alkaline ?

Purple or blue

Color of overheated anthoxanthins ?

Darkens the color

Color of anthoxanthins in acid ?

White

Color of anthoxanthins in alkaline ?

Yellow

What contains anthoxanthins ?

-Potatoes

-Onions

What contains anthocyanin ?

-Red Cabbage

-Blue berries

-Cherry

To retain a fruits shape you must ?

A. Cook in sugar syrup

B. Cook in water

Cook in sugar syrup

To retain prepare a sauce like apple sauce you must ?

A. Cook in sugar syrup

B. Cook in water

Cook in water

What is meant by osmotic pressure ?

Balance or imbalance between the sugar concentration in the cooking liquid and the fruit influences the outcomes.

Water flows in osmotic concentration ?

Water flows from low to high osmotic concentration.

Water forms from High water to low water concentration.

T/F Cold Tempratures can improve the shelf-life of some fruits and vegetables ?

True

How are vitamins lost during cooking ?

Through oxidation or dissolved in cooking water-soluble vitamins

What makes a high quality cooked vegetable ?

Appearance

1. Pieces are intact

2. Cut edge remains distinct

3. Color is typical of predominant pigment present

What makes a high quality cooked vegetable ?

Texture

1. Cell structure without disintegration

What makes a high quality cooked vegetable ?

Tenderness

1. Tender, yet slightly firm to the bite

T/F Vegetables cooked by "stir-frying" are usually crisper then vegetables that are sautéed or cooked by other methods

True

What makes a high quality cooked vegetable ?

Favor

Predominant flavor constitutes of raw vegetable may or may not predominate in the cooked vegetable.

Many vegetables may have a slightly sweet note

In applesauce, the fruit is simmered in water, how does this affected the flow of water?

Causes water to flow into the cells and tends to rupture the cell walls, resulting in the desired mushy texture

What is the purpose of sugar in the applesauce ?

Flavor

In coddled apples, the fruit is simmered in sugar syrup, explain the flow of water ?

The concentration of sugar is used to draw only a little water into the cell (just enough to give a plump appearance).

Why is it important to use just enough sugar in the coddled apples?

Because if the syrup becomes too concentrated due to evaporation, the fruit will shrivel due to loss of water from the cells

The cell wall of fruits is ?

A. Permeable

B. Semipermeable

C. Not permeable

Semipermeable

When does equilibrium exists ?

When the concentration of solute is the same on both sides of the cell membrane

Osmotic pressure

the external pressure that must be applied to stop/ equalize osmosis

T/F Fruits naturally have sugars dissolved in the water inside the cells ?

True

What occurs if you place apples in water and simmer ?

Water will begin to move into the cells, (sugar attracts the water) which leads to osmotic pressure and eventually causing cell rupture. Leading to a mushy texture.

Why shouldn't sugar be added before resting the desired consistency of the apple sauce ?

Because if there is more sugar outside then cell then inside the cell, the cells won't rupture because the water won't enter the cell.

What happens if you coat a berry with dry sugar ?

It will produce a dehydration effect

Water will move from inside to the out side of the cell

Why should berries be sweetened just before serving?

Because the water loss will increase the longer they are left sitting in sugar causing an undesired texture.

Simmer

To cook gently in a liquid just at or below the boiling point

For the coddled apples, What is the purpose of covering the apple slices with water before they are cooked ?

To prevent discoloration

Enzymatic browning

Enzymatic browning

A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit.

T/F Crispness of fruit is due to the osmotic pressure of water-filled vacuoles

True

In the cranberry orange scones, what is the purpose of cutting the fat into the flour ?

To distribute fat into the dry ingredient

A mixing method that is used in dough, it involved pushing, pulling and turning

Kneading

Are nutrients lost from fruits during osmosis ?

Yes