vegetables and vegetable preparation chapter 20. introductory foods, 13 th ed. bennion and scheule...
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Vegetables and Vegetable Preparation
Chapter 20
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Vegetables
Plants or parts of plants used for foods
Plants or parts of plants served raw of cooked as part of main course of meal
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
Consumption Trends
Vegetable consumption has increased since 1970
Americans consume less than the recommended servings of vegetables per day Need to increase consumption of dark green and orange
vegetables and legumes See www.mypyramid.gov
Americans favor starchy vegetables such as potatoes
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Nutrition
Vegetable consumption is associated with reduce risk of Certain cancers Type 2 diabetes Stroke Potentially cardiovascular disease and hypertension
2 ½ cups of vegetables is recommended for reference 2000 Kcal diet
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
Nutrition
Should consume Dark green Orange Legumes Starchy vegetables Other vegetables
Vegetables are rich in Fiber Folate Potassium Vitamin A Vitamin C Phytochemicals
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Kinds of Vegetables
Leaf vegetables Lettuce
Vegetable-fruits Tomatoes
Flowers Broccoli
Stems and shoots Asparagus
Roots Carrots
Bulbs Garlic and onion
Tubers Potatoes
Seeds Peas
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Mushrooms
Not technically a vegetable
Are fungi
Often served “like” vegetables
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Purchasing Vegetables
Seek firm, crisp, bright in color
Consider size, shape, gloss, color, absence of defects, and freshness
Consider point of origin – local?
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Grades
Fresh, frozen, and canned vegetables may be graded
USDA has established grades Grading is NOT required by law May be “Packed under continuous inspection of USDA”
Manufacturers may have their own grading standards.
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Economic Considerations
Cost per serving
Cost per nutrients
Consider When in season usually better priced Compare fresh, frozen, canned
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Organic
National standards for organic foods established by USDA in 2002
“Natural” and “Organic” are not the same
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12
Biotechnology
Traditional biotechnology Plant and animal breeding
Genetic engineering
Regulated by USDA FDA EPA
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
“Convenience” Vegetables
Partially processed Value added Fresh cuts Packaging
Modified atmosphere Hermetic
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Vegetable Storage
Short shelf life
Terminology to know Respiration Senescing
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15
Vegetable Storage
General conditions High humidity conditions often best
Loss of turgor
Avoid storage by other vegetables that Are strongly flavored vegetables Produce ethylene gas
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16
Vegetable Storage
Temperature Best temperature varies with vegetable Roots and tubers usually not refrigerated Tomatoes – best flavor when stored at room
temperature Many other vegetables – best stored under
refrigeration
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17
Methods to Extend Storage
Coatings Vegetable-oil emulsion on some vegetables Edible wax
Storage Controlled atmosphere Oxygen levels reduced to extend storage
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18
Preliminary Preparation
Most vegetables grow near or in ground
Food safety and preparation Select vegetables with minimum decay Thoroughly wash Avoid cross-contamination
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19
Edible Portion and Yield
EP – edible portion AP – as purchased
Yield – the percent of the vegetable remaining after cleaning and peeling
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20
Preparation and Quality
Why cook? Plant pigments Enzymatic oxidative browning Discoloration of potatoes Flavor Texture Prevention of nutrient losses
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.21
Why Cook?
Improved palatability Consider raw vs. cooked green beans or potatoes
More digestible i.e. dried legumes
Gelatinization of starch
Destroy microorganisms
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22
Plant Pigments
Chlorophyll Green Green beans, broccoli, others Excess heat and acid = olive green color Alkaline - i.e. baking soda
Negative impact on nutrients and texture Promotes bright green color
Carotenoids Orange and red Carrots, watermelon, tomatoes Includes lycopene
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.23
Plant Pigments
Anthocyanins Red cabbage, radishes, black raspberries Water soluble Acid medium = red Alkaline medium = blue and purple Reacts with tin and iron
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.24
Plant Pigments
Betalains Red (red beets) Yellow (Yellow cactus pear) Very soluble in water
Anthoxanthins White Potatoes May combine with metals (aluminum or iron) Stable to heat but if prolonged may darken
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.25
Enzymatic Oxidative Browning
Darkening of cut vegetables and fruits upon exposure to air Vegetables – potatoes and sweet potatoes Fruits – bananas, apples, and peaches
Prevention Acid solutions such as lemon juice Vitamin C Sulfur dioxide may be used for dehydrated fruits Submerge in water
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.26
Discoloration of Potatoes
Some potatoes may be especially prone to darken after cooking Cooking in acidic liquid is preventative Cream of tartar in water
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.27
Flavor
Compounds responsible for flavor Aldehydes Alcohols Ketones Organic acids Esters Sulfur-containing compounds
Factors affecting flavor Overcooking Amount of water used Method of cooking
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.28
Cabbage Flavors
Cabbage, cauliflower, broccoli, Brussels sprouts, kale, kohlrabi, mustard, rutabaga, and turnips
Mild when raw
Develop strong flavors when overcooked
Best to cook without lid or tipped lid to vent volatile compounds
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.29
Onion Flavors
Onions, leeks, garlic, and chives
Strong flavored when raw
More mild after cooking
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.30
Texture
Cooking to tender-crisp recommended
Fiber components Cellulose Hemicellulose Pectins Betaglucans Lignin
A noncarbohydrate molecule Gums and mucilages
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.31
Fiber - Influence of Cooking
Fiber not lost Cellulose softened Hemicellulose disintegrate in alkaline water Acid prevents softening Calcium salts make vegetable tissues firmer
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.32
Prevention of Nutrient Losses
Higher nutrient levels when vegetables prepared and used close to time of harvest
Lost during storage Vitamin C and B vitamins
Lost in cooking Dissolving action of water Chemical decomposition (acid or alkaline) Oxidation Loss of solids into cooking water Volatilization
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.33
Cooking Methods
Broiling and grilling
Roasting and baking
Pan-frying and deep-frying
Sautéing
Boiling Blanching Parboiling
Steaming
Pressure cooking
Microwave cooking
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.34
Cooking of Frozen and Canned
Frozen vegetables
Canned vegetables
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.35
Vegetarian Diets
Semi-vegetarian Pesco-vegetarian Lacto-ovo-vegetarian Lacto-vegetarian Ovo-vegetarian Vegan
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.36
Dried Legumes
Dried beans, peas, and lentils
Inexpensive protein source
Rich in Complex carbohydrate Dietary fiber Protein
Low in fat
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.37
Preparation of Legumes
Must be cooked before eating
Soaking of Beans Soft water is preferable
Use of alkali not recommended May make beans too soft Destructive to thiamin
Canned beans offer convenience
Raffinose and Sachyose
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Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.38
Soybeans
Good source of protein
Soy products Texturized soy proteins Whole soybeans Soy milk Tofu Fermented soy products