HTM 2700 Lecture Notes - Lecture 7: Liliaceae, Zucchini, Allium

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

Document Summary

Vegetable flavour categories: mild e. g carrots, green peas, corn, potatoes, zucchini, eggplant, beets, parsnips flavour due to sugars in cell sap, bland or sweet flavour, sugars diffuse across totally permeable cell membrane into cooking medium. 2 families: brassica (cabbage family, allium (lily family, strong odours and flavours due to sulfur compounds produced in enzyme- catalyzed reaction, minimize production of sulfur compounds. Diffuse into cooking water through totally permeable cell membrane = colour loss. Found in plastids, which are floating in cytoplasm of cell. Anthocyanins (red to blue to purple): effect of ph and metals in anthocyanin. Acid conditions: colour becomes red or reddish e. g. ) Braised red cabbage cabbage changed from purple to purple-red/ purple pink. Alkaline conditions: colour becomes blue or bluish, green or greenish. Metal ions: coloured complexes from between the pigment and the metal ion. Strong flavoured = expect to cook in large amount of h2o to dilute sulfur compounds.