200 exam 3

nutritive value

CHO: complex carbohydrates (starch & Fiber) Fats: little or no fat Protein: incomplete Vitamins: Potassium, Vitamin A, C, Folate & others Minerals: Iron, Magnesium, Ca The "avg" vegetable is: 90-96% water and <2 grams carb.but 1/2 cup Baked potato 71% water and 15 grams carbohydrate 1/2 cup boiled green peas 78% water 12.5 grams carb.

nutrition

Carbohydrate: primary energy nutrient carbs converted from starch to sugars during ripening Protein: trace Fat: trace (except: avocado, olives, coconut) Water: as high as 85% primary source ascorbic acid (vit. C) rich source of Vitamin A (deep orange) iron from some (concentrated in dried fruits) MyPlateGuidelines: 2c. fruit/day (for 2000cal plan) Phytochemicals: - Fruits are rich in antioxidants that have health benefits (e.g., reduce risk of heart disease & cancer) Vitamins & Fiber: - Choose a variety of fruits & vegetables to get more vitamins & fiber - Removing skin diminishes fiber content; juice contains less fiber than whole fruit

composition of vegetables

Cell Wall Parenchyma Cells: 1. Leucoplasts 2. Chloroplasts & 3. Chromoplasts Vaculoles Acids Intracellular Air Spaces

modified food starch

Chemically modified examples: Crosslinked - increased bonding Lower viscosity Increased temp for hydration Acid stable Resist shear Used in acid sauces & some pie fillings

classification of fruits

Classification Exceptions Is a tomato a fruit or a vegetable? - 1893 US Supreme Court ruled it a vegetable - Botanically it is fruit Nuts are fruits - Nuts are seeds instead of fleshy fruit - Grouped separately Rhubarb - Is a vegetable, but treated as a fruit

classification of vegetables

Classified by the part of the plant used as a vegetable Root - Carrots, beets, turnips, radishes Bulbs - Onions, garlic Stems - Celery, asparagus Leaves - Spinach, lettuce Seeds - Beans, corn, peas Flowers - Broccoli, cauliflower Webster's dictionary refers to vegetables as "any plant," but more specifically as those that are edible.

slurry

Combine starch & cool liquid - Cool liquid inhibits granule expansion Mix into simmering liquid base - Heat causes granule expansion Sauce thickens May yield starchy taste Less stable thickening

climacteric fruits

Continue to Ripen after Harvest Apple, Apricot, Avocado, Banana, Cantaloupe, Guava, Peach, Pear, Plum, Tomato, Papaya, Mango

changes occuring during ripening

Decrease green color & increase yellow orange or red-blue colors Softening of the flesh Development of flavors Decrease phenolic compounds and their astringent properties

dextrinization

Dextrinization: The breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat -adds flavor Browning of starch = shorter chains Sweetness increase as dextrins form Note: side effect of dextrinized starch is they lose much of their thickening power because they have been broken down into smaller units

vegetable preparation

Dry-Heat Method: Baking - Some vegetables (e.g., potatoes, onions) can be baked whole @ 375ºF (191ºC) Roasting - Vegetables sprinkled w/ oil & roasted @ 375ºF-425ºF (191ºC-218ºC) Stir-frying - Vegetables cooked w/ a little oil, using natural moisture; Cut into uniform quick-cooking pieces Deep-frying

potassium

Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss. Foods: bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.

flavor

Essential oil: An oily substance that is volatile (easily vaporized), with 100 times the flavoring power of the material from which it originated.

vitamin A

Fat Soluble Preformed: animals Proformed: carotenoids Function: night & color vision, cell health, growth in children, reproduction, carotenoids- antioxidants Deficiency: Blindness, bumpy rough skin Toxicity: bone/muscle pain, birth defects, spontaneous abortions (supplements at high doses) Foods: caretonoids bright orange & red

fiber components

Fiber: Humans are unable to break down fiber b/c they lack enzymes Cellulose Hemicellulose Pectic substance - Intra- & intercellular cement that gives firmness & elasticity to cells Betaglucans (water) soluble: hemicellulose and pectins found inwhole grains of oats, barley,rye, plus legumes, seeds, fruits, vegetables (water) insoluble: cellulose and also hemicellulose inwhole grains of wheat and rice, plus legumes, seeds, fruits, vegetables

folate

Folate helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

pectic substances

Food industry uses pectin as... - Emulsifier, stabilizer, thickener, texturizer Pectic substances & juice cloudiness - Pectin substances can cause cloudiness - Unappealing in certain juices - e.g., apple juice - Clarification process involves adding enzymes, such as pectinases, to break down pectin compounds

roux (roo)

Foundation of thickened sauces Equal parts of flour and fat, cooked together to form a paste Cooking the flour in fat coats the starch granules with fat & prevents them from lumping together when introduced into a liquid. 3 Types: white, blonde, brown

nutrition

Fruit consumption is on the upward trend. Not only does it look and taste good, but people feel that it is good for them

purchasing fruits

Fruit juices come to market in: Cans Bottles Cartons They arrive: Fresh Frozen concentrates - Concentrated fruit juice has had about three-fourths of its water removed. Powdered forms (that often contain added sugar)

vegetables that are really fruits

Fruits - Part of the plant that contains its seed - The mature ovaries of plants - Derived from flower(s), usually a fruit Fruits masquerading as vegetables - Tomatoes, squash, cucumbers, avocados - Okra, eggplant, olives, water chestnuts, peppers

classification of fruits

Fruits are classified according to the type of flower from which they develop: 1. Simple: develop from one flower -Drupes: Fruit with seeds encased in a pit. Examples are apricots, cherries, peaches, and plums -Pomes: Fruit with seeds contained in a central core. Examples are apples and pears. -Citrus: oranges, grapefruit, lemons, limes 2. Aggregate - Develop from several ovaries in one flower Blackberries, raspberries, strawberries 3. Multiple - Develop from a cluster of several flowers Pineapples, figs FYI: Avocado is a single seeded berry Others: grapes, melon

retrogradation

Gel cools Seepage of water out of aging gel - Syneresis or weeping: when water leaks from a gel - Contraction of the gel - Amylose molecules tighten bonds and squeeze out water Accelerated by freezing Prevention: Use foods immediately

gel formation

Gelatinization must occur first Gel Formation: Semi-rigid structure 1. Sol - Fluid Starch Paste 2. Gel - When starch paste is allowed to stand undisturbed- inter-molecule bonds form creating semi-solid structure or "Gel" - Forms after Cooling < 100º - Requires Sufficient Amylose

gelatinization (primary reaction)

Gelatinization: the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid A. Requires heat + water + starch "pasting" (a fluid starch paste is a sol) B. Thickening-starch opens up or stretches allowing water molecules to slip down between the coils of the large molecule and trap the water.

purchasing fruits

Grading Fruit - Some fruit producers have fresh fruits graded by the USDA on a voluntary basis. The four grades for fresh fruit are: - U.S. Fancy - U.S. No. 1 - U.S. No. 2 - U.S. No. 3

purchasing vegetables

Grading Vegetables Most fresh produce deteriorates too quickly to grade, so most grading is presently voluntary; it is based on: Ripeness Color Shape Size Uniformity Freedom from bruises and signs of decay. The only fresh vegetables currently subject to USDA grading are: Potatoes Carrots Onions Vegetables are from living plants that grow in cycles with the passing seasons. The season of the year is the most important consideration when selecting vegetables.

the starch granules

Granules are NOT soluble in cold water The size and shape of granules vary Rice has the smallest granules & potatoes have the largest Starch granules are a mix of amylose & amylopectin molecules The varying ratios of A:AP cause the starch type to perform differently in food mixtures

unthickened sauces

Gravy: Uses juices or drippings remaining in pan after meat or poultry is cooked; Degreased, Deglazed, Reduction, Strain, Flavor Au jus: served w/ its own natural juices BBQ sauce Butter sauce Fruit Sauce Tartar Sauce Tomato Sauce

vegetable preparation

Handling & Preparation Buying - Buy only the freshest & amount needed Storage - Store immediately at appropriate temp & humidity Washing - Wash all vegetables; wash quickly to avoid H20 absorption Cooking Liquid - Cook in as small amount as possible Timing - Cooking time should be as short as possible

rehydration: dry beans quick soak vs. overnight soak

Heat 10 cups water to boiling Add 1 lb. dry beans Boil 2-3 minutes Remove from heat and cover Let stand for at least 1 hour (Quick Soak)or up to 4-16 hours (Overnight Soak) Drain and rinse both beans and pan Discard soak water Cover beans with cold water Simmer until tender

amylopectin

Highly branched, bushy type of structure Many short chains of glucose units branching from each other Contributes cohesion or thickening properties (viscosity) when a starch mixture is cooked in the presence of water But, does NOT gel

why do onions make you cry

(vegetable powerpoint, slide 43)

USDA recommendations

1 ounce of meat can be substituted with... ¼ cup cooked dry beans or tofu 1 Tbsp peanut butter ½ ounce nuts or seeds Not too many starchy vegetables - For example, 2 cup dried beans, creamed corn, or cassava = about 460 calories (kcal) Limit fried foods

salad greens

1. Rinse to remove soil. 2. Briefly soak swirling greens in a bowl of cool water dislodges grit. 3. Drain in a colander, patting the leaves between paper towels or use a salad spinner. 4. Remove stems and or cores Crisping: refrigerate Greens range in flavor from extremely mild to tangy, bitter, to sharp. Ice berg lettuce in the most milk flavored and often fills out the body of salads Other greens include Romaine, Bibb, Boston leaf, and Ruby lettuces, or spinach. More assertive flavors: escarole, Chinese (Napa) cabbage, kale, red cabbage. Drain in a colander, patting the leaves between paper towels or use a salad spinner. Any remaining water will dilute the flavor, adversely affect the texture, and accelerate deterioration.

potatoes

1. Solanine -- mildly toxic alkaloid, green color due to warm storage conditions 2. Enzymatic "Browning" -- harmless pinkish to brownish - Phenolic compounds + oxygen (catalyzed by oxidase enzymes) unattractive brown pigment - (Prevention: lemon juice, sulfites (some people are sulfite sensitive) 3. Blackening -- harmless but unsightly oxidation of iron in potato Preferred storage:open basket 45-50F to prevent solanine formation keep covered once tissue is cut to block enzymatic browning use of small amount of acid in cooking water to block oxidation

preparation of vegetables

1. amount of water 2. cooking time 3. containment of gases (use of lid) 4. surface area

changes during heating

1. texture: - gelatinize starch - decrease bulk by softening cellulose - reduce turgor due to water loss 2. color: changes w/ prolonged heat - chlorophyll + acid --> phenophytin (bright green) --> (dull olive green) carotenoid pigments stable with heating polyphenolic + acid + phenolase = magnesium ring replaced with hydrogen from acid

myplate recommended intake

2 ½ cups/day for women & 3 cups/day for men Including dark green, orange/deep yellow, and starchy vegetables and legumes each week make half your plate fruits and vegetables

changes during heating

3. flavor: comes from volatile oils, organic acids, sulfur compounds, mineral salts, CHOs & polyphenolic compounds - Cruciferae (cabbage, cauliflower, broccoli, brussels sprouts, kale, kohlrabi, mustard, rutabaga, & turnips) mild raw: strong flavor or odors when improperly cooked (sulfur compounds) - Onion family: allium strong when raw & milder when heated Cruciferous: A group of indole-containing vegetables named for their cross-shaped blossoms; they are reported to have a protective effect against cancer in laboratory animals. Examples include broccoli, brussels sprouts, cabbage, cauliflower, kale, mustard greens, rutabaga, kohlrabi, and turnips Cabbage family -- cruciferae mild raw from different sulfur component of sinigrin sinigrin + enzyme in plant yields HS gas

salad greens (continued)

5. Tear into bite-size pieces. 6. Store in a covered container in the refrigerator. Salad greens are fragile and rapidly dehydrate. Washing in cold water is essential for cleaning as well as for re-crisping. Air circulation is essential for the greens to 'breathe". Do not seal washed greens too tightly or pack too firmly. Tear into bite-size pieces. Hand tearing is preferred to cutting with a knife because it reduces bruising and allows more salad dressing to be absorbed into the leaves. Store in a covered container in the refrigerator. Salad greens are fragile and rapidly dehydrate. Washing in cold water is essential for cleaning as well as for recrisping. Air circulation is essential for the greens to 'breathe". Do not seal washed greens too tightly or pack too firmly. Refrigerate in colanders covered with clean, damp towels, or in specially designed perforated plastic bins. These protect from drying while still allowing air circulation.

1 fruit exchange

60 kcal 15g CHO 0g fat 0g protein

starch background

A Storage form of Carbs in plants As a complex carbohydrate, starch provides energy . During digestion in humans, - Amylase enzymes break down or hydrolyze starch to yield the disaccharide maltose. - Maltose is hydrolyed to glucose which is absorbed and metabolized by body cells for energy.

acidity of fruits

Acids cause most fruits to have a pH value below 5.0 Tartness related to acidic content Lemons, limes, cranberries - Have lowest pH (2.0) Least acidic fruits - More bland & sweet Those with pH above 4.5 - Most often serve as vegetables

rxn 2: osmotic presssure

Affects fruit Texture Water and sugar in fruit versus that in cooking water How does water flow when cooking fruit in a sugar syrup? How does this change when cooking fruit in water without sugar? applesauce video (fruit powerpoint, slide 35)

fruit

All fruits are produced from flowers & are the ripened ovaries and adjacent tissues of plants Fleshy, pulpy, often juicy and usually sweet with fragrant aromatic flavors

gel formation

Amylose - more amylose creates a more opaque gel (e.g., as in cornstarch) - less amylose creates a clearer gel (e.g., potato, tapioca)

% water, calories, carbs

Apple, medium 84% 80cal 20g CHO Avocado,1/2 cup mashed 74% 185cal 6g(but 18 g fat) Watermelon,2 cups 93% 110cal 27g CHO

flavor

Aromatic Oils - Found in the peels of... - Oranges, lemons, & limes - "Zest" - Colorful outer layer of these citrus fruits - Zest often contains more flavor than the fruit's juice - Can be removed via various utensils (e.g., grater, zester tool, knife) amount of zest and juice obtained from citrus (fruit powerpoint, slide 45)

according to the fda - the most frequently consumed fruits are

Bananas Apples Watermelon Oranges Cantaloupe Grapes

non-climacteric fruits

Best to Ripen before Harvest Blueberry, Cherry, Citrus Fruits, Grapes, Melon, Olives, Pineapple, Strawberries

beurre manie

Beurre manié (pronounced burr mahn-YAY) - Equal parts butter & flour - Mixture not cooked - Slowly whisked into a simmering sauce - Use only small amount to prevent taste from becoming starchy

superfruits

Blueberry - Rat research suggests that blueberries protect against oxidative stress, reduce learning impairment, boost memory, and possibly partially protect against Alzheimer's disease Cranberry - Promoted for urinary tract health And others...Acai, gogi berries, pomegranate

rxn 1: enzymatic browning

Inhibiting enzyme activity (enzymatic browning) can be accomplished by: - Denaturing enzymes - Adding acid - Lowering the storage temperature - And/or blocking exposure to oxygen through the use of coatings or antioxidants

modified starches

Instant or pregelatinized starch - Do not have to be heated in water to expand and gel - Have already been cooked and dried, so absorb cold water immediately and expand - Instant dry-mix puddings, gravies, and sauces Modified starch: A starch that has been chemically or physically modified to create unique functional characteristics.

fiber components

Inulin: asparagus, Jerusalem artichoke, garlic; soluble fiber used in food industry for giving a creamy texture to frozen dairy products Lignin: phenolic alcohols;as plant matures; results in tough, stringy texture; doesn't soften w/ heat Vegetable gums: polysaccharide that can absorb water & swell Mucilages Pectin compound & hemicelluloses Intra- & intercellular cement that gives firmness & elasticity to cells Lingin Non-carbohydrate; as plant ages, lignin concentrations increase creating tougher plant Gums Polysaccharides with ability to absorb water & swell several times over original size

Nutrient Losses

Keep fruits and vegetables chilled Trim, Peal, & cut fruits & vegetables minimally Rapidly cook vegetables in minimal water: like steaming or microwaving

how much fruit daily?

Key Consumer Message: Make half your plate fruits and veggies What counts as a cup? 1 cup fruit 1 cup 100% fruit juice ½ cup dried fruit

legumes

Legumes Beans, peas, lentils - Excellent sources of fiber, protein, iron, complex carbs All legumes grow as seeds within a pod Dietary staple since the Bronze Age Soybeans - Relatively high protein & fat; can be used to make... - Textured vegetable protein, meat analogs, tofu, fermented soy

amylose

Linear chainlike molecule Contributes gelling characteristics to cooked & cooled starch mixtures The linear chains of Amylose can move close enough together to bond A gel is somewhat rigid and holds a shape when molded.

plants as functional foods

Lycopene - Compound responsible for red color - High intake is linked to decreased risk of prostate & digestive tract cancers Luteolin - Shown to decrease the growth of cancer cells & have anti-inflammatory properties Soy - High levels linked to decreased risk of breast & uterine cancers Fiber - High intake linked to decreased risk of colon cancer

respiration and ripening

Many types of fruit are picked and shipped to market in an unripe state because the hardship of transportation damages delicate fruits. a natural ripening hormone (Ethylene) within fruit works best with a. controlled atmospheric storage or b. modified atmosphere packaging c. Unripe fruit can be left at room temperature in a paper bag until ripe

gelatinization

Maximum thickening is reached at a specific temperature for type of starch 212°F for wheat starch or corn starch C. Translucency changes -From opaque to translucent -Depends on starch D. Flavor changes -Loss of raw starch flavor

potatoes

Mealy "baking" potatoes: Idaho or russet - high solids content because of their numerous, lg starch grains - starch grains gelatinize during heating, they swell and pull apart from each other baking, mashed, dry Waxy "salad" potatoes Red round, yukon gold - low starch and high sugar causes the cells to adhere to each other when cooked - gumminess and firmness make them ideal for products in which shape is important boiled, scalloped, salads general separation by texture when cooked higher sugar ....... Waxy higher starch ....... Mealy if soaked starch is leached out if refrigerated some starch changes to sugar

modified starches

Modified Starches - Chemically or physically modified to create unique functional characteristics - May affect the starch's... Gelatinization, heating times, freezing stability, cold-water solubility, or viscosity 3 types... - Crosslinked starch - Oxidized starch - Instant or pregelatinized starch

preparation of vegetables

Moist-Heat: Simmering - Should simmer, not boil, vegetables; avoids nutrient loss & adverse effects on color, texture, & flavor - Most chefs choose to simmer in minimal water

sauce

Mother sauce: A sauce that serves as the springboard from which other sauces are prepared. There are five groups of mother sauces: - Béchamel, or white, sauce - Espagnole, (ess-spah-nyol) or brown, sauce - Hollandaise sauce - Tomato sauce - Velouté sauce (veh-loo-TAY) another sauce video (starch powerpoint, slide 23)

what about the gas? dry beans

Non-digestible carbohydrates: - Enzymes in small intestine cannot break down - Microorganisms in large intestine can break down - Results in gas production Recommendation to help reduce gas - Eat beans on a regular and frequent basis - Discard soak water - Utilize commercial enzyme product

organic acids

Organic Acids - Volatile - Vaporize during heating - Nonvolatile - Do not vaporize; leach out when cooked in water Common organic acids in fruit include: - Citric acid in citrus fruits and tomatoes - Malic acid in apples, apricots, cherries, peaches, pears, and strawberries - Tartaric acid in grapes - Oxalic acid in rhubarb - Benzoic acid in cranberries & plums

phenolic compounds

Phenolic Compounds - Responsible for browning & bruising Tannins - Found mostly in unripe fruits, giving them a bitter taste and leaving astringent in mouth Some fruits that contain phenolic compounds... - Apples, apricots, avocados, bananas, cherries, dates, grapes, nectarines, papayas, peaches, persimmons, pears, strawberries

plants as functional foods

Phytochemicals - Contain nonnutritive compounds - Possess health-protective benefits Cruciferous vegetables: - Contain phytochemicals - Named for cross-shaped blossoms - Have protective effect against cancer - Examples - Broccoli, Brussels sprouts, cabbage, cauliflower, kale, mustard greens, rutabaga, kohlrabi, turnips

color

Plant pigments fall into three major groups: Carotenoids Chlorophylls Flavonoids Carotenoids and chlorophylls are found in plastids and are fat soluble. Flavonoid pigments are water soluble, and have a tendency to be lost in cooking water.

pectic substances

Polysaccharides found in fruit - Cell cement; partially responsible for firmness & structure

pigments

Primarily flavonoids Anthoxanthins Anthocyanins - acidic == red - basic == off-colored or blueboth complex with metals (tin & iron salts) Anthocyanin + metal = violet blue-green color

rxn 4: respiration & ripening

Produce is still alive if: O2 intake & CO2 output continues = respiration Respiration effects ripening fruit -------> higher sugar vegetables -----> higher starch

vegetarians: cooked dry beans

Protein: ½ c. = 7 grams protein - About 2 X more protein compared to grains - Beans + Cereal Grains = "Complete Protein" Examples: Rice & Beans, Cornbread & Beans, Wheat Bread & Bean Soup *Beans are limiting in an essential amino acid, Methionine ¼ c. cooked beans or peas count as 1 oz. equiv. in protein group per USDA Food Patterns Minerals - Iron and Zinc: Good amounts - Some bound to insoluble compounds in beans

pectic substances

Protopectin: Large, insoluble molecule in immature fruit; enzymes transform into pectin as fruit ripens; doesn't contribute to gelling Pectin (pectinic acids): Produced at height of ripeness; extracted to make jams & jellies; can gel (forms a netlike solid structure that is able to trap water & gel) Pectic acid: in overripe fruit, soft & nongelling Albedo: White, inner rind of citrus fruits; Rich in pectin & aromatic oils

fast way to ripen bananas

Put the bananas in a paper bag on the countertop with an apple. Why? Apples emit ethylene gases which cause certain fruits (pears, bananas) to ripen faster.

rxn 3: proteolytic enzymes

Reaction can occur when combining fruit or it's juice with protein Bromelein in pineapples Actinin in figs and in kiwi Papain in papaya (meat tenderizer)denature enzyme : heat or pH change

preparation of vegetables

Serving styles also vary and include: - Plain - Buttered - Creamed - Au gratin: Food prepared with a browned or crusted top. A common technique is to cover the food with a bread crumb/sauce mixture and pass it under a broiler. - Glazed - Scalloped: Baked with milk sauce and bread crumbs. - Stuffed ...or in: - Soufflés - Omelets - Cream soups

usda grading is based on

Size Shape Color Texture Appearance Ripeness Uniformity Freedom from defects

the starch molecule

Starch is the simplest form of polysaccharides Repeating units of glucose....3,000 or more bound together Arranged in 2 types of patterns: - Amylose--straight chain polymer - Amylopectin--highly branched polymer - Most starches contain... 75% amylopectin and 25% amylose

primary furnctions in food

Starches are hydrocolliods Hydrocolloids are greatly attracted to water and absorbs it readily. In solutions will exist as suspensions Why is this important? This allows it to be used as stabilizers, texturizers, thickeners, and binders in manu-factured foods.

preparation of vegetables

Steaming - Takes longer than simmering, but better retention of flavor, texture, & color - Foil-wrapped vegetables - Wrap in foil w/ seasonings; place in 350ºF-400ºF oven for 20-30 minutes Roasting: http://www.foodnetwork.com/videos/jewel-roasted-vegetables/28569.html?vpid=tbla|singlevideolp Braising - Brown first & then simmer in own juices Microwaving - One of the best ways to retain texture, color, & nutrient content

storage of fruits

Storing Fresh Fruit: Ripe fruit with a high water content is best if consumed within three days of purchase. Once fruit is ripe, storage time may be increased by placing it in plastic bags punctured with air holes, and then in the refrigerator. Storing canned fruit: Canned fruits keep their quality longer if the cans are stored in a dry place with temperatures under 70°F (21°C). Bulging, dented, leaking, or rusted cans should always be discarded.

soybeans

Textured vegetable protein - Mainly from soybeans, but also from peanuts & cottonseed - Often used in & to extend ground meats - USDA limits to no more than 30% of any product Meat analogs - Imitation meats made by blending soy protein with vegetable proteins, carbs, fats, vitamins, minerals, colorings, & flavors Tofu - Cheese made from soymilk - Bland flavor - Varies in consistency & firmness Fermented soybean foods - Miso, natto, sufu, tempeh, tamari United Soybean Board- Soy Food Guide, 2016

composition of fruits

The cellular structure and pigments of fruits are similar to those of vegetables. - Organic acids "Tartness" - Pectic substances "Fiber" - Phenolic compounds (tannins) - Pigments

parenchyma cells

The most common type of cell in vegetables and fruits is the parenchyma cell. The cytoplasm of these cells contains the compounds responsible for the plant's: Starch content Color Water volume Flavor Several of these substances, such as starch and pigments, are stored in organelles called plastids. There are three types of plastids: Leucoplasts Chloroplasts Chromoplasts Water and other compounds are stored in sacs called vacuoles. Turgor: The rigid firmness of a plant cell resulting from being filled with water. Organic acids found in the cell contribute to its pH and to the food's flavor and acidity. Plant cells do not fit tightly next to each other. Intercellular spaces—the spaces between cells—fill with air, adding volume and crispness to vegetables and fruits. How close the cells are to each other influences the textural differences between fruits and vegetables in terms of their crispness. For instance, air spaces account for: 20-25% of the volume of an apple 15% of a peach 1% of a potato Without the air, both vegetables and fruits would be soft and flaccid.

cell wall

The strength of these cell walls are several fibrous compounds which are indigestible by humans: Cellulose Pectic compounds Hemicellulose Lignin Gums Humans are unable to break down fiber because they lack the enzyme necessary to break down cellulose to the glucose molecules that the body can use.

sauce

Thickened liquid used to flavor & enhance other food. Adds flavor, moisture, richness & visual appeal A sauce should complement food, never disguise it Starches generally used to thicken sauces: flour, cornstarch & arrowroot video on sauce (starch powerpoint, slide 29)

viscosity will vary

Viscosity: the resistance of a mixture to flow Type of starch concentration acid may cause hydrolysis sugar = hydroscopic competition dextrinization Lumps Can be measured with Linespread test (starch powerpoint, slide 23)

vitamin C

Water Soluble-easily lost in cooking Function: Antioxidant also important for growth and repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy. Needs 90 mg/d men & 75 mg/d women (+35 mg/d for smokers) Upper Limit: 2 g/day Deficiency: scurvy, pinpoint hemorrhages, bleeding gums foods with most vitamin C papaya, strawberries, pineapple, kiwifruit, orange

gelatinization factors

Water: Amt absorbed varies greatly Temperature varies...165 °F root starches,212 °F for grain Timing: heating beyond gelatinization temp viscosity Stirring: assures uniform consistency & prevents lumps; too long-↓viscosity Acids reduce ability of starch to thicken Sugar: competes w/ starch for available water, delays onset of gelatinization + ↑required temp Fat/Protein: delays gelatinization by coating starch preventing water absorption

flavonoids

anthocyanin (red-purple) eggplant, radish, red cabbabge, red potato anthoxanthin (cream/white) cauliflower, onions, rice, turnips, white potato betalains (purple-red/yellow) beets

carotenoids

carotenoids: carotene (yellow-orange) lycopene (red-oranage) xanthophyll (yellow) lutein zeaxanthin carrots, oranges, peaches, pineapples, pink grapefruit, red and yellow peppers, tomatoes, watermelon, winter squashes

sources of starch

cereals that are common sources of starch are: wheat, rice, corn root starches include: potatoes, arrowroot, cassava (tapioca) other sources of complex CHO are: dried beans (soy, legumes), peas, sago palm

vegetable preparation

check, clean, separate, cook, chill, throw away

chlorophyll

chlorophyll A (blue-green) chlorophyll B (green) broccoli, green cabbage, kale, lettuce, spinach

preparation of vegetables

cooking time for beans (vegetable powerpoint, slide 38) Legumes are best prepared by simmering rather than boiling. There are three methods for preparing dried beans: Overnight soak Short soak No soak(lentils)

4 chemical reactions that can occur, each doesn't always occur

dextrinization gelatinization (the primary reaction) gel formation retrogradation

preparation of fruits

dry heat preparation: baking, broiling, frying/sauteing. moist heat preparation: stewing/poaching preparing dried fruit: dried fruit is usually soaked in water and then simmered in a covered pan

storage of vegetables

dry storage: Proper storage does not automatically imply refrigeration. For instance: - Tomatoes (unripe) - Eggplant - Winter squash - Tubers (potatoes) - Dried legumes - Most bulbs (onions) ...should never be stored in a refrigerator.

proportion of amylose and amylopectin

exist in different ratios of A to AP 1:4 in wheat and corn starch (different in other starches) potato - 20% amylose, 79% amylopectin tapioca - 17, 83 corn - 28, 72 waxy maze - 0, 100 wheat - 28, 72

fall produce

fall green vegetables root vegetables

video on apples

fruit powerpoint, slide 29

preparation of fruits

grater: the smallest holes on a grater can be used t ocollect zest, which is freed with the use of a pastry brush. avoid scraping so hard that white pith ends up in the small pieces of zest five-hole zester: the shallow blade of a zester does not go any deeper than the zest, making it easy to collect the flavorful and fragrant long strips of zest peelings

expected adverse "events"

high temperatures high "shear" (agitation) low pH syneresis freeze-thaw cycles

100% fruit juice guidelines for children

infants _< 6 mo. - no juice older infants (when able to drink from cup) + kids 1-6 yrs. - 4-6 ounces children 7-18 yrs. - 8-12 ounces juice should never be fed by bottle to small children source: american academy of pediatrics

#1 form in which fruit is consumed

juice

fruit juice beverage names spend on the percentage of actual juice

juice - not less than 100 juice drink - not less than 50 nectar - not less than 30-40 ade - not less than 25 drink - not less than 10

mother sauce

mother sauce - liquid - thickener bechamel - milk - roux voloute - stock - roux espagnole - brown stock - roux tomato sauce - tomato - roux hollandaise - butter - egg yolks

purchasing fruits

processed fruits other ways of making fruit available all year are: canning, freezing, drying

pectic substances

protopectin (immature fruit, no gel) --> pectin (ripe fruit, gels) --> pectic acid (overripe fruit, no gel) fruit ripens, then becomes overripe pectin becomes pectic acid

storage of vegetables

refrigerated - A cooler temperature is the most important factor in reducing respiration rates, and most fresh vegetables will last at least three days if refrigerated. - Storage times for various vegetables are ultimately based on their water content.

sauce

small sauce: a seondary sauce created when a flavor is added to a mother sauce examples: cheese, cream, curry, mushroom, shrimp sauces

pictures of corn, potato, tapioca, wheat

starch powerpoint, slide 10

starches as thickeners

starch powerpoint, slide 14

starches contribute to:

texture taste appearance of foods such as... - sauces - gravies - cream soups - chinese dishes - salad dressings - fruit pies

pesticides and produce

the Dirty Dozen apples, celery, sweet bell peppers, peaches, strawberries, nectarines imported, grapes, spinach, lettuce, cucumbers, blueberries, potatoes the clean fifteen onions, sweet corn, pineapples, avocado, cabbage, sweet peas, asparagus, mangoes, eggplant, kiwi, cantaloupe-domestic, sweet potatoes, grapefruit, watermelon, mushrooms

osmosis

the movement of a solvent through a semipermeable membrane to the side with the higher solute concentration, equalizing solute concentration on both sides of the membrane.

primary functions in food

thickeners stabilizers texturizers water or fat binders fat substitutes emulsification aids

salad greens

why add salad dressing just before serving? - osmotic effect-salt water (or salad dressing) will draw water out of cell and cause wilting