HTM 2700 Lecture Notes - Lecture 7: Sodium Bicarbonate, Parsnip, Hemicellulose

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

Document Summary

Week 3 lecture 7 monday, january 25, 2016. Fruit: ripened seeds and the adjacent fleshy tissue. Some foods are botanically defined as fruits, but are commonly eaten as vegetables. All parts of plants eaten by humans, whole or in part. Definition is traditional rather than botanical and somewhat arbitrary and subjective. Parts of vegetables: leaves (lettuce, spinach, cabbage, stems (asparagus, celery, roots (carrots, parsnips, radishes, tubers (potatoes, celeriac, flowers (broccoli, cauliflower, bulbs (garlic, onions, leeks, seeds (peas and beans) Fruits: high proportion of pectic substances, low proportion of cellulose and hemicellulose. Vegetables: high proportion of cellulose and hemicellulose, low proportion of pectic substances. Vegetables become mushy and slimy (especially green vegetables: b-vitamins, especially thiamin (b1), are destroyed. Factors influencing choice of vegetables cooking method: composition of vegetable, water-soluble vitamins, flavour category, pigments (colour, composition of vegetables. There are different cooking methods used depending on the composition of the vegetable (you must adhere to specific cooking methods: (cid:862)waterless(cid:863) cooking.