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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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Presentation Transcript
fruits and vegetables
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 vegetables2
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
fruits and vegetables3
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
fruits and vegetables4
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