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58 Cards in this Set
- Front
- Back
Cooking with apples
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Cooking
Typically more tart than sweet Crispier texture Less juicy Retains shape when cooked Good for cooking because sugar balances sour or tart |
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Eating apples
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Tend to be softer to the bite
Often juicier Sweeter/higher in sugar Softens as it ripens Not used for cooking; cells rupture easily, although good for making applesauce More eating apples than cooking apples on the market EX: Red Delicious, Jonathans, Washington Reds… Most apples on the market now are hybrids that balance out the best of both cooking and eating apples |
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Sugar/water concentrations of fruit - Osmosis
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Water (solvent) travels from a low solute concentration to a high solute concentration
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Diffusion
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When particles (solute) move from an area of high concentration to low concentration, acheiving an equilibrium
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Oxidative enzymatic browning
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Three things come together:
1. Phenolic compounds (tannins) 2. Enzymes (polyphenol oxidases) 3. Oxygen |
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How can you prevent oxidative enzymatic browning?
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Add acid
Coat with sugar, water, or syrup Antioxidants (e.g. ascorbic acid, sulfur) Blanching Cold temperatures, but sealed Vacuum packing |
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What does it mean if a fruit is botanical?
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ripened enlarged ovaries and parts of a plant’s flowers
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What does it mean if a fruit is culinary?
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plant fruits that are sweet and fleshy. Some “fruits” are actually vegetables, and vise versa.
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How are fruits classified?
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Fruits are classified according to the origin - type and/or part of flower
Simple Aggregate Multiple |
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What does it mean if a fruit is simple? What is an example of a simple fruit?
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From one ovary (flower)
Fleshy body Grapes Tomatoes Bananas Citrus fruits-thick fleshy skin, sections Melons Pumpkins |
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What is an aggregate fruit? What are some examples of aggregate fruits?
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Several ovaries from one flower
Strawberries Blackberries Raspberries |
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What is a multiple fruit? What are some examples of multiple fruits?
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Cluster of several flowers that merge together as they mature
Pineapple Figs Breadfruit |
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What are some fruits that are commonly eaten as vegetables?
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Tomatoes
Squash Cucumbers Walnuts Almonds Avocaods Bell Peppers |
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What is the compostition of a fruit?
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Ovary(ies) of flower grows and thickens into three layers:
Exocarp – outer epidermis Mesocarp-middle layer, varies in thickness Endocarp-the rest All three layers make up the pericarp which surrounds the seeds |
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What is a drupe?
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simple fleshy fruit
have a fleshy or soft exocarp, a fleshy mesocarp, and a stony endocarp. plums, peaches, cherry, coconut |
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What is a pome?
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simple fleshy fruit
center core with seeds, fleshy body |
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rigid plant walls are ______
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water soluble
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walls are made of ____________ and _______
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cellulose and hemicellulose
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chloroplasts contain _________________
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chlorophyll, carotenoids, fats
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what do chromoplasts contain?
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carotenoids
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what color are leukoplasts?
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colorless
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what are vacuoles?
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air pockets with sap cells containing anthocyanins, anthoxanthins, sugars, organic acids, vitamins
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what sugars are present in fruits?
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fructose
glucose sucrose |
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what organic acids are found in fruits
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Citric (limes, lemons)
Malic (apples, pears, peaches) Oxalic (rhubarb) Tartaric (grapes) Benzoic (cranberries) |
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where are organic acids found
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cell sap
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what do organic acids do for fruit
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distinct flavors and odors
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what pectic substances are present in fruit
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Protopectin, pectin, pectic acid
“Pectins” – gel-like cement between cell walls |
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what does pectin do for fruit
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structure and firmness
manufacturing for jellies and gels |
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when is protopectin
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not yet ripened, insoluble
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when is pectin present in fruit
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fruit is optimally ripened
pectin is water soluble enzymes in fruit break down pectin to increase softness |
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when is pectic acid present in fruit
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over ripened fruit, becomes mushy
chemical bonds are broken |
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how does fruit ripen on a chemical level
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Starch converts to sugar
Pectic substances degrade Vitamins may increase or decrease Protein, fat, minerals stay relatively the same Color intensifies as chlorophyll degrades Aroma increases, acidity decreases Lowered temperatures delays ripening |
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What is ethylene gas
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naturally prroduced and emitted to hasten ripening
fruits can be exposed to ethylene gas in transport Some fruits have higher levels than others Capturing ethylene gas can help other fruits ripen more quickly |
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how is fresh fruit rated
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USDA grading (voluntary)
U.S. Fancy, #1, #2, #3 (decreases in quality and price as number gets higher, not indicative of nutritional value) Graded according to: Size Shape Color Texture Absence of defects Grades A, B, & C Grade A is best Nutritional value is not deminished Use lower grades when “looks don’t count” |
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what should one look for when purchasing fruit
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Mature & ripe
Good color Low bruises/decay Unbroken skin In season Largest is not always best Good aroma No evidence of bug infestation If you bite into it and see half a worm, throw it out |
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what kind of pigments can fruit have
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Carotenoids
Chlorophyll Flavonoids Anthocyanin Anthoxanthin Others (less common) Phytochemicals |
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carotenoids
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Not water soluble
Heat stable Yellow-orange/red Vitamin A (beta-carotene) Peaches, apricots, mangoes, papayas, nectarines Carotene (yellow-orange) Lycopene (red-orange) Xanthophyll (yellow) |
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chlorophyll
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Water soluble
Not heat stable Chlorophyll a = blue/green, very unstable in heat Chlorophyll b = olive green, more stable Alkali substances will brighten color |
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flavonoids
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Anthocyanin, anthoxanthin, betalains
Anthocyanin – blue, red, violet In acid: red Neutral: purple Base: blue |
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anthoxanthin
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White to colorless, creamy colors
In acid: more white Base: more yellow |
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betalains
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Beets
Swiss chard |
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classification of vegetables
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Bulb-enlargement above roots
Root-single enlarged taproots Tuber-fat underground stems All are high in carbohydrate, low in water |
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what kinds of vegetables of are low in carbohydrates and high in water
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Leaves - greens
Stems/stalks – high in cellulose fiber (artichokes, celery, asparagus) Fruits (cucumbers, tomatoes, bell peppers, eggplant, avocados) Seeds Pods |
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what vegetables are high in protein and high in starch
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corn
legumes orka (botanically is a fruit) |
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nutrient value of vegetables
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Low in calories
Usually <50 kcal per ½ cup serving Starchy: higher in kcals: 100 kcal per ½ serving All food nutrients are present, especially minerals and vitamins |
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nutritive value is dependent upon:
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Part of plant, climate, soil conditions
Hydroponic (no soil) Organic Method of cooking Amount of heat, water, time |
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hydroponic farming
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farming that uses much less water
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what presence does calcium have in vegetables?
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Some plants are high in calcium, but poorly absorbed by humans (oxalic acid), e.g. spinach, turnip greens, asparagus, brussel sprouts
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vegetable selection codes
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AP = “As Purchased”
EP = “Edible Portion” AS = “As Served” W% = “Waste %” |
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potatoes
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two general types, but many, many varieties
Mealy (high amylose starch) Waxy (high amylopectin starch) Some in between (Yukon Gold) All potatoes have both starches |
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how does amylose affect potatoes
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more amylose, mealy
straight chained glucose molecule Best for baking, frying Light and fluffy Higher starch content Low in water content Less moisture |
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mealy potatoes are best for:
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baked potatoes, french fries, fluffy mashed potatoes, hash browns
does not hold shape well if cut and cooked typically white potatoes |
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amylopectin makes potatoes more
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waxy
(branched chained glucose molecule) |
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what are waxy potatoes used for
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Best for dishes that hold their shape
Better structure when cooked Dense, compact, sticky Higher in moisture Lower in starch, higher in sugar Does not fry well due to sugar Best for: Potato salad, scalloped potatoes, boiled, creamy mashed potatoes Typically red potatoes |
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How do you keep potatoes safe to eat
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Cooked potato dishes, especially those with cream, butter or custard, are potentially hazardous foods. They must be held for service at 140°F or higher. Be sure to reheat potato dishes to 165°F or higher.
Stored in the dark, as light promotes chlorophyll production = green and bitter Green patches = solanine, a toxin harmful if eaten in large amounts Do not wash until ready for use |
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what pigments take place in vegetables
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Pigment information from fruits apply to vegetables:
Chlorophyll Flavonoids (anthocyanin, anthoxanthin) Carotenoids Miscellaneous pigments |
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how are pigments classified
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Chlorophylls a & b
A = blue-green B = green Carotenoid Orange-red, yellow-orange |
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how are flavonoids classified
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Flavonoids
Anthocyanin = red-purple, blues Anthoxanthin = cream/white Betalains = purple-red |