FSHN 300 1nd EditionLecture 20 Outline of Last Lecture I. Vegetables & LegumesII. Carbohydratesa. Compositionb. Polysaccharidesi. Digestibleii. IndigestibleIII. Browninga. Maillard Reactionb. Enzymatic BrowningIV. Composition of Vegetablesa. Plants as functional foodsb. AdditivesOutline of Current Lecture I. Selecting VegetablesII. Legumesa. Soybean ProductsIII. Preparation of Vegetablesa. General Guidelinesb. Changes during heatc. Dry-Heat Preparationd. Moist-Heat PreparationIV. Preparation of LegumesV. Storage of VegetablesVI. Classification of FruitCurrent LectureI. Selecting Vegetables:a. Select vegetables that are in seasonb. Look for key characteristics i. Examples: tenderness, firmness, crispness, color , weight, etc.II. Legumes:a. Soybean Products:i. Textured vegetable protein (TVP)ii. Meat analogsiii. Tofu- absorbs flavor welliv. Fermented Soybean Foods1. Examples: Miso, natto, soy sauce, sufu, tempeh, tamariIII. Preparation of Vegetables:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. General Guidelines: differs among vegetablesi. Buyingii. Storingiii. Washingiv. Cooking Liquid- the minimal amount of time and water is best (more water= larger loss in nutrients)v. Cooking timeb. Changes during heat:i. Texture ii. Flavoriii. Odoriv. Color- brighterv. Nutrient Retentionc. Dry-Heat Preparation:i. Bakingii. Roastingiii. Frying1. Examples: Stir-frying and deep-fryingd. Moist-H eat Preparation: i. Simmering: 1. Amount of water at a minimum amountii. Steaming:1. Foil-wrapped vegetablesiii. Braisingiv. Microwaving- essentially steaming IV. Preparation of Legumes:a. Overnight Soak Method- Shorter cooking time after soaking for around 10 hours (the carbohydrate that cause gas are lost in the water- new water should be used when it comes to cooking the legumes.b. Short-Soak Method- Bring to a boilfor about 2 minutes and then let stand for a couple ofhours before fully cooking them in a recipe. c. No-soak Method- longest cooking timed. Indigestible carbohydratese. Reducing the effects of beanV. Storage of Vegetables:a. Refrigerated:i. Why?: It slows down respiration rates and reduced moisture loss. ii. Water Content determines how long vegetables can be storediii. Store in crisper to maintain moistureiv. Fresh vegetables should last at least 3 daysb. Freezing:i. Blanching fresh vegetables before freezingc. Dry storagei. Tomatoes, eggplant, winter squash, tubers, dried legumes, and bulbsd. Controlled-atmosphere Storage:i. Commercially availablee. Special StorageThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.f. Asparagus, mushrooms, and Bean SproutsVI. Classification of Fruit:a. The ripened ovaries and adjacent parts of a plant’s flowerb. Classified according to the type of flower they develop:i. Simple Fruit: one blossom (ex. Oranges and Apples)ii. Aggregate Fruit: several blossoms/seeds to form one fruit (ex. Strawberries and Raspberries).iii. Multiple Fruit: individual flowers growing together to produce one fruit (ex. Pineapple).These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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