FSHN 300 1nd EditionExam # 3 Study Guide Lectures: 19 - 28Lecture 19 (March 14)Introduction to VegetablesWhat is the difference between the Maillard Reaction and Enzymatic Browning? Describe the three different compositions of vegetables.~ The Maillard Reaction is the reaction between a sugar and a protein in the presence of heating, which results in the formation of brown complexes. This most often occurs when temperatures reach at least 194° F. Some example of this reaction include baked goods that are ‘golden brown’, meats changing color when cooking, and the color of roasted coffee. Enzymatic browning on the other hand is a reaction where an enzyme acts on a phenolic compound in the presence of oxygen, to produce browning. This browning is seen as unappealing, but it is harmless to eat. Some examples of this reaction include apples changing color when they are cut, bananas turning brown when they are bruised, and potatoes turning pink or grey after they have been cut.~ The first composition of vegetables is phytochemicals. They are a nonnutritive component in plants that are consideredto have positive health benefits, such as antioxidants, phytoestrogens, and anti-inflammatory agents. The other two compositions are plant pigments. The first one is chlorophylls which is fat soluble and appears green in color. The second pigment is flavonoids which are water soluble and tend to be lost in cooking water. Lecture 20 (March 24)Vegetables, Legumes, and FruitsWhat changes occur in vegetable when they are heated? Describe the three methods of preparing legumes. What are theclassifications of fruit?~ Several changes in vegetable occur during heating. They are texture, flavor, odor, color, and nutrients retention. The texture of vegetables should have a slight crunch when done, but well become softer the longer the cooking time. The flavor can vary depending on the cooking method and cooking time. The color of vegetables will become brighter depending on the cooking method. The nutrient retention also depends on the cooking method, but with be the highest when vegetables are steamed. ~ The three methods for the preparation of legumes are overnight soak, short soak, and no soak. The overnight soak method will have a shorter cooking time after soaking for around 10 hours. The carbohydrate that causes gas is lost in the water when legumes are soaked for a long period of time. New water should be used when it comes to cooking the legumes. Short soak method is when you bring the water with the legumes to a boil for about two minutes and then let stand for a couple of hours before fully cooking them in a recipe (new water should be used). The overall cooking time for these legumes will result in longer cooking time compared to overnight soaking method. Lastly the no soak method iswhen you boil the legumes until they are tender, which will result in the longest cooking time out of all the methods.~ Fruits are the ripened ovaries and adjacent parts of a plant’s flower. They are then classified according to the type of flower they develop. There are three classifications of fruit which are simple fruit, aggregate fruit, and multiple fruit. Simple fruits come from one flower and include oranges and apples. Aggregate fruit are developed from several ovaries in one flower, they include strawberries and raspberries. Multiple fruit are developed from a cluster of several flowers growing together to produce one fruit, like pineapple. Lecture 21 (March 26)FruitWhat is pectin and what role does it play in ripening fruit? How can enzymatic browning be preventing in fruits? What changes occur during ripening and heating of fruits?~ Pectin is the cementing substance between cell walls that provide the fruit with firmness and structure. Pectin has several roles in the ripening of fruits. They include protopectin when fruits are unripe, enzymes that convert protopectin into pectin (when fruit are ripe), and then pectic acid forms when fruits are over ripe or when heated.~ There are several ways that enzymatic browning can be prevented. They include lowering the pH (fruits are usually have a pH of 5 or below), blanching, cold temperatures (slows it down), coating with sugar or water, antioxidants, and the addition of either sulfites, sorbates, benzoates, or ascorbic acid. ~ Fruits go through similar changes during ripening and heating that vegetables go through. They include color, can be cause by a change in pH, metal salts, or adding ethylene gas (speeds up ripening). Texture occurs from the conversion of protopectin to pectin, the degradation of cellulose and hemicellulose, and the denaturation of cell-membrane proteins. The last change is flavor, increasing the more it ripens/heats, but the zest always has more flavor either way.Lecture 22 (March 28)Stocks, Broths, and SoupsHow do stocks and broths differ? What are the differences between meat stocks, poultry stocks, fish stocks, and vegetable stocks? How can curdling be avoided in cream soups?~ Stocks and broths are very similar, but they do have some differences. Stocks are primarily water with little to no flavor,are produced when meat, poultry, seafood, vegetables and or the bones are reduced and strained, and are the foundation for soups. Broths on the other hand are made from meat or meat/bone combination with little flavoring and are seldom reduced, causing not as strong as a flavor as stocks. Cold water should be used for both to extracts more flavors out of bones, vegetables, herbs, etc. Cracked bones expose the gelatin which imparts thickness and body into stocks and broths.~ There are different types of stocks that include meat stocks, poultry stocks, fish stocks, and vegetable stocks. Meat stocks should start with cold water, have a long cooking time, and vegetable should be added during the last half hour. Poultry stocks will have the most flavor if free range chickens are used and if chickens and vegetables are roasted beforehand. Fish stocks have the least amount of gelatin, should only be cooked for 1/2 hour to avoid strong flavors, and shellfish such as shrimp, lobster, mussels, or clams are most often used. Vegetable stocks have the least amount of cooking time, cost, and mess. Older vegetables will also result in more flavorful stocks.~ There are several ways that curdling in cream soups can be avoided. They include using a roux (fat(milk or stock)/flour mixture), temper by adding some hot soup with cold milk or cream