NHM 250 Lecture Notes - Lecture 9: Winter Squash
23 Feb 2017
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Document Summary
Color, flavor and texture are at best. Based on appearance, condition, factors affecting, waste, edible points. Can be purchased whole or cleaned and cut. Cleaned and cut= higher in price, reduce labor costs. The faster in respires, quicker age and decay. Varies depending on vegetable, when harvested and how stored potatoes. Ripening occurs faster in presence of ethylene gas. Emitted naturally by certain fruits and vegetables. Winter squash, potatoes, onions, shallots at room temp in cool and dry spaces. Other vegetables should be stored between 34-40 degrees and high humidity. Store greens away from apples, tomatoes, melons. Canned vegetables: heat from canning process softens texture, eliminates microorganisms and oxidation, slows decomposition. Comes in variety of mixes and savors. Frozen vegetables: require some cooking and freezer space. Inhibits growth of many microorganisms without destroying nutrients. Cooking vegetables: cut into uniform pieces with shape and size. Doneness: just tender when pierced with a fork or knife.
