TLE on Flavor Components of Vegetables and Tools and Equipment Needed in Preparing Vegetables Flashcards
(31 cards)
Tools and Equipment Needed in Preparing Vegetables
- paring knife
- chef knife
- chopping board
- colander
- bowls
- utility tray
- sauté pan
- steamer
- oven
used in paring
paring knife
- used in cutting
chef knife
used to hold item while
chopping
chopping board
used to drain excess water after washing
colander
used to hold vegetables
bowls
- used to hold ingredients
utility tray
for sautéing or stir frying vegetables
sauté pan
for steaming vegetables
steamer
for cooking vegetables oven-
steam or bake
oven
Flavor Components of Vegetables
- Sugar –
- Glutamic Acid –
- Sulfur compounds –
example of Sugar
Fructose
the natural sugar that provides the sweetness
in vegetables.
Fructose
This forms a product called monosodium glutamate
when combined with salt.
- Glutamic Acid –
It is found in large amount
from young and fresh vegetables.
- Glutamic Acid –
Give the characteristic strong flavor and odor of some
vegetables like onions, leeks, garlic, chives, cabbage
and broccoli.
- Sulfur compounds –
Color Components
- Chlorophyll
- Carotenoids
- Flavonoids
a fat soluble compound responsible for the
green color of plants.
- Chlorophyll
When combined with acid, it
forms pheophytin which produces an olive green
color.
- Chlorophyll
When combine with alkali, it forms
chlorophyllins which produces a more intense green
color.
- Chlorophyll
The addition of baking soda when cooking that
results to brighter green color, is an example.
- Chlorophyll
the yellow, orange to red soluble
pigments found in plants.
- Carotenoids
examples of Carotenoids
- beta carotene
- lycopene,
from carrots and squash
beta carotene
