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and environment of individuals, families and communities.
How can I parboil vegetables? Name the nutrients that are found in high amounts of legumes: In nuts? In seeds? How does the addition of baking soda affect the appearance and tenderness of beans? What might be the advantage? What is the nutritional aeffect of adding baking soda? Why are tomatoes normally added at the end of the cooking period when cooking dried legumes? Explain how a cheese or curd can be made from a plant. a href = "Javascript:NAME('http://food.oregonstate.edu/learn/pop/plant1.html',400,200)">What is the optimum method of cooking green leafy vegetables?  Hillary wanted to prepare a relish tray for her picnic. She was successful and everyone had nice crisp carrots, celery, and radishes. How would you have advised Hillary to make it successful. Hillary wanted to make a nice relish tray of cauliflower, broccoli, carrots and celery. Hillary went to the local farmers market and got the vegetables but was concerned about crawlies from the garden. Hillary knew from Grandmother Verna that one made sure there were not any by immersing the veggies in salt water for a period of time. If they were left for a couple of hours before final cutting and serving what would be the likely affect, explain.
How do fruits and vegetables compare in nutritive value? What method of cookery affects of color of chlorophyll-containing vegetables the least? The most? What are reasons for the differences? How are anthocyanin-containing vegetables affected by the different methods of cookery? What is the best cooking method for anthoxanthin-containing vegetables? Why? What are vegetables which contain carotenoid?? What processing method will affect carotenoids? Why?What pigment is not significantly affected by pH? What is the probable effect of covering the pan on the pH of cooking water? Which method of cooking should be used to cook strong-flavored vegetables? Why? Which method should be used to cook mild-flavored vegetables? Why? Why does one add baking soda to a vegetable?? Why do potatoes turn brown upon peeling and exposure to air? What type of potato should be used for mashing? for baking? for boiling? What is the effect of foil-wrapping on the time required to bake a potato? Why? How does one maintain texture of a vegetable? How does one produce a soft, a firm Compare total carrot flavor when cooked under different procedures. Compare textures of Idaho and red potatoes. How do they differ? Describe the composition of tofu. From what is it made? How is it made? Describe soaking times and temperatures appropriate for legumes Identify what causes volume increases in legumes, from soaking and from cooking. What would be the affect if these vegetables were cooked in acid cooking water? Why are vegetables of the onion and cabbage family are classed as strong flavored? Vegetables cooked in a pressure saucepan at 10 lb. pressure have which of the following effect? What do a leafy green vegetable owes its crispness to? Potatoes are best baked at what oven temperature? What will be the characteristics of a potato with high specific gravity? What vegetables which belong to the Brassica group? What vegetables belong to the Allium group? Why should vegetables be started to cook in boiling water? What might you expect if these vegetables(carrots, green beans, cauliflower, red cabbage) were cooked in acid cooking water? Name the pigment contained in the following vegetables and note the color under the following conditions
LIST FIVE COMMON CLASSIFICATIONS(other than that listed) OF VEGETABLES AND AN EXAMPLE OF AN VEGETABLE WITHIN EACH CLASSIFICATION _____________________________________________________ CLASSIFICATION VEGETABLE EXAMPLE leaves lettuce
Catalase and peroxidase activity varies considerable in different
vegetables, as well as some other foods What is the purpose and/or
the effect of catalases and peroxidases in vegetables? If you were in a hurry to cook a vegetable, how may you accelerate the softening? The plant structure which serves as the storage structure of plants It may dominate in foods such as potatoes h) What is the most effective method of testing vegetables for doneness during cooking? Which is the best method of cooking green vegetables to give an acceptable color and maintain good nutritive value? Why should vegetables be started to cook in boiling water? Discuss possible commonalities of approach in production of a protein concentrate from a vegetable (seed, legume, leaf) The effect of storage time on cole slaw was evaluated Flavor intensity and acceptability was done using the scoring scale below
Using the above scorecard the data as follows was obtained
Often when discussing odors and flavor in the cabbage family, overcooking is often considered the culprit for off©flavors The experiment shown above has no heat applied; diagram and describe in detail how the flavor(s) originated Using the data on cole slaw, write brief statement(s) summarizing the results of the experiment In making cole slaw, there was a strong "cabbage smell" when first cut, why? If you were in a hurry to cook a vegetable, how may you accelerate the softening? Why is blanching vegetables before freezing important? Legumes include all of these except a lentil b corn c peanut d soybean When cooking legumes do you use soda? What is the affect on texture of vegetables cooked in alkaline (hard) water ? What would be factors in choosing top quality fresh vegetables? Catalase and peroxidase activity varies considerable in different vegetables, as well as some other foods What is the purpose and/or the effect of catalases and peroxidases in vegetables? Why should baking soda be added to cooking of vegetables? Why not? In cooking carrots in an oxygen proof container, why might they turn paler in color? If someone cooked kale and the leaves became paler in color yet the water was a bright green, why? Why is vinegar added to red cabbage in making German cooked cabbage? Why do some potatoes turn a black on the end of the potatoes? Why would spinach in spinach soufflÚ be a greenish color rather than an olive green to olive brown after heating for 50 minutes? A food scientist from Asunogero is visiting earth and you are its host It would like to sample some native vegetables The "water" on Asunogero is acidic compared to that here on Earth Explain to it the color changes which would occur when cooking Earth vegetables as Asunogeronian "water" Discuss the major pigments involved and the mechanisms by which the color changes Water does have a role and/or function in maintenance of a crisp texture in a sliced cucumber To maximize this function, what would be optimum storage condition(s)? Do you know what the pigment is in the skin of red potatoes? It disappears during cooking -- doesn't seem to color the water Maybe that's because there's so little of it that the water dilutes it, but it doesn't show in small amounts of water, either Not sure but suspect it is betalains in that the heat and natural potato plant acid could make it a straw browner color If it was an anthocyanin, it would just get more of a redder or bluer That is why the betalains did not make it as a red dye number 1 food colorant
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