NFS 053 1st Edition Lecture 7 Outline of Last Lecture I. Heat Transfer ContinuedII. Herbs and Spices, Enhancing FlavorsIII. SeasoningsIV. Flavor BuilderV. FlavoringsVI. Food Safety and the systemVII. Common Reasons for Food Contamination Relates to Food HandlingVIII. Leading causes of food borne illnessIX. MicroMonstersOutline of Current Lecture I. Fruits and Vegetablesa. Definitionsb. Classificationsc. Different parts of the planti. Definitionsd. Preparing Vegetablesi. General Guidelineii. Techniquese. Random NotesCurrent LectureI. Fruits and Vegetables- Categorizing plants for food- The various parts of plants and the various categories- Cooking vegetablesa. Definitions: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.i. Fruit- Latin word fructus, signaling the sweet and pleasurable aspects of this part of the plantii. Vegetable- Latin word vegere, signaling energy and livelinessiii. Herbs and Spices:1. Seasoning- substances that enhances flavor2. Flavoring-substance that adds its own distinct flavor. May blend with other flavors or give its own distinct flavor.b. Classificationi. Rootii. Tubersiii. Leavesiv. Flowersv. Bulbsvi. Stemsvii. Seedsviii. Fruitsc. Different parts of the planti. Stems/Shoots1. Nutrients and water travel to different part of the plant2. Example: asparagus, celery, leeksii. Tubers1. Capable of forming their own root and stem (cloning)2. Example: potatoesiii. Rhizomes1. Grow under the ground horizontally2. Way to store nutrients for the plant3. Example: ginger, turmericiv. Leaves1. Easy to digest2. Example: lettuce, endivev. Flowers1. Reproductive organ of the plant2. Tend to be the most toxic part of the plant3. Example: broccoli, artichokesvi. Fruits1. Contains seeds2. Example: eggplant, pumpkinvii. Seeds1. Legumes2. Have to do something to make digestible3. Example: beansd. Preparing Vegetablesi. Focus on flavor, texture, nutritionii. General Guidelines1. Cut into uniform shapes to promote even cooking2. Cook for a short time3. Consider varying cook times4. White/red vegetables can be cooked with a small amount of acid to maintain coloriii. Techniques1. Baking/roasting2. Frying3. Stir frying/panning4. Simmering/boiling5. Steaming/pressure cooking6. microwavee. Random Notesi. Plants need carbon, light, water, micronutrients from the soilii. Plants like to be stable in their environmentiii. Theory of why fruits are sweet is to spread the plant in the long
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