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Objectives Observe influence of cooking medium on: Color Texture Flavor Demonstrate cooking methods and their enhancement on acceptability of vegetables Observe how quality differs with variety. Fruits and Vegetables. Fruits and Vegetables. Objectives continued…

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Objectives

Observe influence of cooking medium on:

Color

Texture

Flavor

Demonstrate cooking methods and their enhancement on acceptability of vegetables

Observe how quality differs with variety

Fruits and Vegetables


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Fruits and Vegetables

  • Objectives continued…

    • Compare methods to prevent enzymatic browning of cut fruits

    • Observe the effects of sugar on:

      • Texture

      • Flavor

      • Appearance

    • Evaluate the cooking characteristics for a variety of apples


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Potatoes

Waxy

Red B; round shape; red, shiny skin

Mealy

Russet or Idaho; oval shape; brown, dull skin

All-purpose

Mixture of both waxy and mealy

Fruits and Vegetables


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Fruits and Vegetables

  • Apples

    • MacIntosh

      • Round shape

      • Some anthocyanin, some chlorophyll

    • Red Delicious

      • Long shape with 5 bumps on bottom

      • Anthocyanin

    • Northern Spy, Granny Smith, Jonathan

      • Tart flavor

      • Chlorophyll


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