HTM 2700 Lecture Notes - Lecture 6: Pyridoxine, Celeriac, Rutabaga

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

= ripened seeds and the adjacent fleshy tissue. Some foods are botanically defined as fruits, but are commonly eaten as vegetables. All parts or plant eaten by humans, whole or in part. Definition is traditional rather than botanical and somewhat arbitrary and subjective. Cooking in alkaline conditions (adding baking soda or use of hard water) There are different cooking methods used depending on the composition of the vegetable. Use only h2o clinging to the leaves after washing spinach. To retain water-soluble vitamins use other cooking methods instead of boiling them in water / liquid. Eg: steaming, stir-frying, microwave, pressure-cooking, broiling / grilling / bbq, baking (skin on) The flavours and vitamins diffuse into the cooking medium which gets thrown out. Eg: carrots, green peas, corn, potatoes, zucchini, eggplant, beets, parsnips. Sugars diffuse across totally permeable cell membrane into cooking medium. Flavour is due to organic compounds other than those containing sulfur. Flavour compounds can diffuse across totally permeable cell membrane.