VEG PT 2 Flashcards
what are phytochemicals
plant components that may function to protect health as antioxidants, phytoestrogens, and anti-inflammatory agents; fruits and veggies rich in them
what do animal and plant studies show about phytochemicals
reduced cancer risk bc of antioxidant s
what an example of a powerful phytochemical
lycopene (antioxidant)
how does vegetable texture change during heating
high temp gelatinizes starches, softens cellulose,
and causes a decrease in turgor due to water loss
how does vegetable flavor change during heating
typically, should heat in as little water and as short
of a time as possible to retain flavor
what happens to onion and garlic during heating
become sweeter and more mild
what does degorging mean
to peel and slice, sprinkle with salt, and let sit at
room temp until droplets containing
bitter compounds are drawn out by osmotic pressure
what are pungent odors generated from
sulfur compounds present in the Cruciferae family (e.g., cabbage)and the Alliumgenus (e.g., onion, garlic)
what does cutting garlic or onion allow enzymes to do
contact sulfuric compounds and convert them to volatile sulfides (triggers tears)
what does heating cabbage trigger
enzymes that release excess
of hydrogen sulfide gas
what does heat do to pigments
more dull; also mallard rxn and caramelization
whats the greatest cause of vitamin/mineral loss
leaching
how to retain nutrients??
Use minimal water, leave skin on, if possible, avoid cutting into very small pieces
what does soaking beans prior to cooking help remove
phytic acid, an anti-nutrient
what are examples of dry-heat prep
roasting baking frying
what veggies do you bake and at what temp
350°F
*Ex: potatoes, winter squash, onions, stuffed peppers
what temp do you roast at and what does roasting do
(375 to 425°F)
*Almost all vegetables can be roasted
*Creates soft texture and sweet taste
due to caramelization
why are potatoes with low sugar content preferred for frying
to prevent excessive Maillard browning (and acrylamide!)
what are examples of moist heat prep
simmering, steaming, braising, microwaving
what is simmering and what does a small amount of water vs large amount of water do
vegetables added to lightly salted boiling
water, heat reduced to a simmer
*Small amount of water reduces leaching
*Large amount of water reduces cooking time
what does steaming do
vegetables placed in basket above simmering
water and tightly sealed
what is braising
vegetables browned in pan and then simmered
in their own juices
describe microwaving vegs
Very little water needed/minimal cooking
time –good way to retain color and nutrients
whats the key to veg storage
delaying respiration and
moisture loss
whats respiration
taking up O 2 and releasing CO 2
whats the relationship between temperature and respiration rate
Faster respiration rate = faster deterioration
*Cool temps (refrigerator) reduces respiration rate
why do veggies wilt / decompose after harvest
After harvest water is no longer replaced by the plant’s root or leaf system
does high water content spoil veggies faster
yes
what does removing blank increases storage time because bc it takes water from plant
Removing green tops (carrots, beets, radish)
should onions and potatoes be stored together
no
what veggies should never be regrirgated
Unripe tomatoes, eggplant, winter squash, potatoes, dried
legumes, onions
what happens to potatoes stored in the fridge
undergo conversion of
starch to glucose
*Undesirable waxy consistency
*Excessive Maillard browning
how do legumes grow
grow as seeds, “pulses”, within
a pod
what are legumes an excellent source of
Excellent source of fiber and other
complex carbs, protein, and iron
describe soybeans
unique plant source; Relatively high protein and
fiber content
what is textured vegetable protein
fibrous, porous granules derived from soybeans, but can contain peanuts and cottonseed
*Plant material made into fibrous, porous
granules that rehydrate rapidly
what is textured vegetable protein used for
*Used as meat analog or extenderin
ground meats to lower costs and/or
reduce fat content
*USDA limits use to no more than 30%
of a particular product
what meat analogs
Imitations made by blending soy protein with vegetable proteins, carbs, fat, vitamins, minerals, color, flavor, wit ~1/3 the fat of the meats they replace and no cholesterol, but usually higher in sodium
*Protein quality is low (soy lacks methionine)
whats tofu
*Soymilk proteins are
coagulated, liquid is removed
and curds are pressed (aka cheese from soy milk)
what does soaking legumes do
reduces cooking time
and assists in digestibility
what does germinating do
Any whole grain or legume can be germinated
Enhances flavor, nutrient content, and digestibility
(enzymes are released to break down starches)
