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Fruits and Vegetables

Objectives Observe influence of cooking medium on: Color Texture Flavor Demonstrate cooking methods and their enhancement on acceptability of vegetables Observe how quality differs with variety. Fruits and Vegetables. Fruits and Vegetables. Objectives continued…

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Fruits and Vegetables

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  1. Objectives Observe influence of cooking medium on: Color Texture Flavor Demonstrate cooking methods and their enhancement on acceptability of vegetables Observe how quality differs with variety Fruits and Vegetables

  2. Fruits and Vegetables • Objectives continued… • Compare methods to prevent enzymatic browning of cut fruits • Observe the effects of sugar on: • Texture • Flavor • Appearance • Evaluate the cooking characteristics for a variety of apples

  3. Potatoes Waxy Red B; round shape; red, shiny skin Mealy Russet or Idaho; oval shape; brown, dull skin All-purpose Mixture of both waxy and mealy Fruits and Vegetables

  4. Fruits and Vegetables • Apples • MacIntosh • Round shape • Some anthocyanin, some chlorophyll • Red Delicious • Long shape with 5 bumps on bottom • Anthocyanin • Northern Spy, Granny Smith, Jonathan • Tart flavor • Chlorophyll

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