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kkincaid
on FreezingBlue Flashcards.
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What does enzymatic oxidative browning require? And what is it seen mostly in?
- Requires: Phenolic compound, Enzyme, Oxygen
- Seen Mostly In: Potatoes, mushrooms, apples, bananas, peaches, avocados, pears
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How do you prevent oxidative browning?
- 1. Acid pH, reduce activity of enzyme
- 2. Sulfur found in pineapple juice, apricots, golden raisins
- 3. Reduce oxygen availability (coat with sugar or sugar solution)
- 4. Denature enzyme (blanch foods for freezing)
- 5. Coat with antioxidant such as fresh fruit
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Grading is....
- 1. Voluntary (USDA)
- 2. Bases on size, uniformity of color and shape, texture and defects
- 3. US fancy, US #1, US #2, US #3
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Which apples are good for eating raw, crisp, juicy flesh but not hold shape or maintain flavor when cooked?
- 1. Golden Delicious
- 2. Red Delicious
- 3. Gala
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Which are best for cooking (maintain shape)?
- 1. Rome Beauty
- 2. Winesap
- 3. Jonathon
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Which apples can be used for both cooking and eating raw?
- 1. Granny Smith
- 2. Jonathan
- 3. Johnny Gold
- 4. Fuji
- 5. Braeburn
- 6. Golden Delicious
- 7. Winesap
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What does ethylene gas do to fruit?
- 1. Ripening hormone
- 2. Produced in cells after fruit is mature
- 3. Increases production when peeled or sliced
- 4. May be used to ripen fruit (bananas or apples in paper bag with other fruit)
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What do you look for when selecting fruit?
1. Bright color, firm, no bruises or decay, not soft or mushy.
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What happens when fruit is cooked in water?
Absorbs water, ruptures cells
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What happens when fruits are cooked in concentrated sugar solution?
Dehydrates cell structure resulting in tough fruit
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What happens to the texture, color, and flavor when cooking fruits?
- 1. Texture: Moisture degrades fiber
- 2. Color Changes: (Changes in acid content and reactions
- with metal)
- 3. Flavor: becomes more mild, sugar and esters of organic acids lost in cooking
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What happenes when fruits are cooked in oncentrated sugar solution
Carotenoid and Anthocyanin Pigments
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What happens when canned juices react with anthocyanin pigment?
- 1.Iron salts in canning process
- 2. Pineapple juice with anthocyanin = blue
- 3. Orange juice and anthocyanin = brown
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Why can't kiwi's be used in jello? What could it be used for?
- 1.Degenerates protein enzyme Actinidin
- 2. Used as a meat tenderizer but cannot be
- used in gelatin
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What are kumquats?
Minature oranges found in china and japan
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Things to know about strawberries... Ripen? Best taste? Storage?
- 1. Keep dry, don’t wash until ready to use
- 2. Won’t ripen once picked
- 3. Small to medium size better tasting
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Which kinds of peaches are used for canning? Freezing and eating raw?
- 1. Freestone: used for eating and freezing
- 2. Clingstone: used for canning
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What are some examples of climacteric fruits?
Climacteric: Apple, apricot, avocado, banana, peach, pear, plum tomato and tropical fruits
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What are non-climacteric fruits? Examples?
- 1. Non-climacteric (harvested when ripe)
- 2. Cherry, citrus fruits, fig, grapes, melons, pineapple, strawberry
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What is a vegetable? What dies it provide to a menu?
- 1. Plant served as part of meal
- 2. Provides color, flavor, and texture to a menu
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Intake of which vegetables are increasing in America?
- 1. Icerberg Lettuce
- 2. Potatoes
- 3. Canned tomatoes
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What is important about vegetable composition?
- 1. Increased starch
- 2. Decreased sugar compared with fruit
- 3. With storage, sugar goes to starch
- 4. Source of Vitamins and fiber
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Why are the leaves an important part of nutrition?
- 1. Where photosynthesis takes place
- 2. Broad thin surface
- 3. CHO formed in photosynthesis and carried to other parts of plant so low in CHO
- 4. Good source of calcium, pro-vit A, Vit C
- 5. Brussel sprouts, cabbage, celery, greens, lettuce, spinach, kale
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What vegetables are fruits?
- Tomatoes, eggplant, peppers, cucumbers,
- pumpkin, sweet corn
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What vegetables are flowers?
Cauliflower, broccoli, artichoke
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Which vegetables are stems?
asparagus, celery
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What are Roots, Tubers, and Bulbs? Examples?
- 1. Good form of starch
- 2. Storage for the plant
- 3. Beets, carrots, parsnips, potatoes, yams, turnips, onion, leeks, garlic
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Which vegetables are seeds?
- 1. beans
- 2. Corn
- 3. Lentils
- 4. peas
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What are the 5 general types of potatoes? What is their percent starch by weight?
- 1. 65% – 85% starch by weight
- 2. 5 general types: Russet (long and round), Long
- white, Round white, Round red
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How are potatoes classified? What do these classifications mean? What are the separate types used for?
- 1. Classified as mealy or waxy
- 2. Mealy- Increased starch, increased specific gravity (sinkers) Used for baking, mashing, and French frying
- 3. Waxy, reduced starch, increased moisture- Used for salads, boiling preparation, frying
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Which veg has the highest edible portion and least edible portion?
- Artichokes 60%
- Broccoli 39%
- Cabbage 20%
- Carrots 11%
- Cauliflower 61%
- Potatoes 19%
- Tomatoes 9%
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What are the federal requirements of information on labels?
- Common or usual name
- Form of product, sliced, whole, etc.
- Variety for some products
- Liquid product is packed in
- Total contents (net weight)
- Additional ingredients
- Any special type of treatment
- Packers name and place of business
- Nutrition labeling.
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What plant pigment is found in carrots, tomatoes, and what is the general coloration?
- 1. Carotene-Carrots
- 2. Lycopene- Tomatoes
- CAROTENOIDS
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What influences the color carotenoid vegetables? What color are they originally?
-Water solubility?
-Alkali?
-Acid?
- 1. Carotenoids – yellow orange color
- Carotene – carrots
- Lycopene – tomatoes
- 2. Relatively insoluble in water
- 3. Alkali - no effect on color
- 4. Acid – small decrease in color intensity
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What influences the color chlorophyll vegetables?
What color are they originally?Water solubility? Alkali? Acid? Prolonged heating?
- Chlorophyll
- Green - beans, broccoli, sugar snap peas
- Water soluble
- Alkali – brightens color
- Acid – dark green to olive green color
- Prolonged heating – pheophytins formed
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What is the name of the plant pigment found in red cabbage?
Anthocyanin
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What influences the color anthocyanin vegetables? What color are they originally?Water solubility? Alkali? Acid? Is it reversible?
- Anthocyanin – Red
- Red Cabbage
- Water soluble
- Alkali – changes to purple and then to blue – green
- Acid – Intensifies color
- Color change is reversible
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What is the main plant pigment found in cauliflower, onion, cabbage?
Anthoxanthin
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What influences the color anthoxanthin vegetables? What color are they originally?Water solubility? Alkali? Acid?
- Anthoxanthins
- Flavenoids –white
- Cauliflower, onion, cabbage
- Soluble in water
- Alkali – turns yellow
- Acid – remains white
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What is the plant pigment in beets?
betalin
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What influences the color betalin vegetables? What color are they originally?Water solubility? Alkali? Acid?
- Deep red – beets
- Water soluble
- Alkali – turns yellow
- Acid – intensifies color
- More purple in lower pH range
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How do you cook veggies on the stove top?
- Start Veg to cook in Boiling water (except potatoes, start in cold water)
- Return water to boil quickly
- Then simmer, don’t want to rapidly boil veg.
- Cook in barely enough water to cover. Lid on pan.
- Cook only until barely done
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What are the two exceptions when cooking vegetables?
- 1. Lid off pan when a green veg. requires more than 5 minutes cooking time
- 2. Large amounts of water are used for strong flavored vegetables
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How do you cook vegetables in the microwave?
- Microwave cooking retains color and flavor in some vegetables
- Cooking loss for broccoli has been shown lower in microwave cooking
- Potatoes cooked in microwave ovens, are reported to score lower in eating quality compared to conventional cooking
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What is this vegetable? 
Kohlrabi
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What is this vegetable? 
Fennel
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Why should most vegtables be cooked in small amout of water?
To retain nutrients, color, so they wont get mushy
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