Pre-lab Flashcards
Apple nutrient facts (3)
How to make healthier apple sauce
How to prevent apple browning
Apples should be stored
Seasonal timing of apple varieties
1) Naturally low in vitamin C - apple sauce has vitamin C added as preservative
2) High in carbohydrates and fiber (and water)
3) Decent potassium
Make apple sauce without sugar, keep peels and blend for added fiber
Browning due to polyphenol oxidase (O2 exposure) can be slowed down by adding lemon juice which inactivates the enzyme
In the fridge
September apples: Lobo then Macintosh
October apples: Honey crisp, gala, spartan, then empire
- grown in Canada, USA and over the world
Lychee nutrient facts
Where is it grown? Is it sustainable?
Who is highest producer?
1) High in vitamin C and has some K
2) High in sugar (carbohydrates)
Grown in subtropical areas - cannot be grown in Canada (unsustainable shipping but sustainable crop)
China is largest producer
White flour fortifications
Why does white bread have higher fiber than white flour?
Limiting AA in grains
B vitamins, folic acid and iron
White bread has added sodium
Whole grain wheat flour is added to bread recipe
Lys is low in grains, sometimes Thr and Trp
Amaranth nutrient facts
Classification
High in K, high in Fe
Some vitamin C, some calcium, some fat
High in protein, carbohydrates and fiber (high energy)
Amaranth is a pseudo-grain and is gluten free
Milk and cheese nutrient facts
Nutrient density in milk vs. cheese
Proteins found in milk and cheese
How do acid and heat affect proteins?
Good source of B12, vitamin D due to fortification (milk), and Ca
Some vitamin A
Cheese is high in NaCl
Milk is 90% water, 10% milk solid (3% is protein)
Concentrated in cheese with reduced water
Casein and whey (lactose is main carbohydrate)
- Casein is affected most by acid
- Whey is affected most by heat
How do increasing viscosity, concentration of fat, temperature and sugar affect stability of milk and cream?
Viscosity increases stability of foams (reduces chance of collapse)
Fat increases stability of foam
Low warm temperature increases ability of milk fat globules to clump in cheese making
Sugar increases stability of a product but only if added towards the end of the whipping process
Chickpea nutrient facts
How to increase iron absorption in chickpeas?
High in potassium and Fe
Some Ca and Na
High in protein, carbohydrates and fiber
Low in fat
1) Soaking the beans before cooking and sprouting of beans
2) Eating them with food containing vit C
Peanut nutrient facts
High in potassium, some Fe
High in protein, carbs, fiber and fat (especially compared to chickpeas)
Beef sirloin nutrient facts
High in B12, Fe and some K (low Na)
High in protein
Burger is higher in fat and Na
Why are citrus juice, wine or tomato added to fish recipes?
Seafood contains a compound called trimethylamine found in the fat of fishes
When compound breaks down with the help of enzymes and bacteria it produces the characteristic fish odor that is associated with seafood
Acid converts trimethylamine (fish odour) into an odourless solid
Beef preparation according to cut type
Cook time difference and why in meat vs seafood?
More tender cuts –> dry heat prep
Less tender –> moist heat prep
The muscle fibers in seafood are arranged differently from those of poultry and other animal carcasses
