HTM 2700 Lecture Notes - Lecture 6: Sodium Metabisulfite, Food Browning, Pineapple

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

Document Summary

Soaking in h2o for 30 min texture. More water i the outside through osmosis, water will go in the onions, water will g ointo the vacuole and make iit rigid. Because it is rigid, onions that are firmer in texture. Water goes through thte semi permeable membrane through osmosis. Light in colour, raw, cut and low acid. Ascorbic acid as an antioxidant - ascorbic acid has an extra electron. Check course pack for reaction ascorbic acid prevents browning. = ripened seeds and the adjacent fleshy tissue some foods are botanically defined as fruits, but are commonly eaten as vegetables tomatoes, pumpkin/squash, egg plants, gree, red and yellow peppers. Vegatbles: an edible part of plants eaten by humans, whole or in part, deiintion is traditional than botanical. Cooking and effects on vegetable and texture: cooking in h2o. Vegetables become softer (do not lose shape: cooking in acid conditions (added or organic)