2.6: Effect of Cooking Time on Structure and Flavor of Vegetables
- Page ID
- 29364
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To observe the effect of the length of cooking time on the structure, color and flavor of vegetables.
- Determine the relationship between length of cooking time and changes in appearance, texture, and flavor of various vegetables.
Terms
- Vegetable Pigments: Chlorophyll, Carotenoids, Anthocyanin, & Anthoxanthin
- Flavor Categories: Mild, Brassica, Allium
- Texture: Cellulose, Pectin, & Hemicellulose
- Enzymatic Browning
- Osmosis
| Vegetable | Preparation of Vegetable before Cooking | Pigment | Flavor Category | Cooking Method |
|---|---|---|---|---|
| Carrots | ||||
| Broccoli | ||||
| Onions |
Effect of cooking time:
Determine the relationship between the length of cooking time and changes in appearance, texture, and flavor of various vegetables.
- Prepare approximately 1½ – 2 cups of assigned vegetable, cut into pieces of uniform size.
Carrots: Peel, wash and slice into ¼-inch slices.
Broccoli: Cut thin spears about 2 inches long. Wash.
Onions: Remove outer skin by peeling or by blanching. Cut into bite size pieces.
- Cook according to method appropriate for the vegetables (see page 20). Begin timing as water returns to boil.
- After 3 minutes, remove ⅓ of vegetable and serve in a custard cup.
- Continue to boil remaining vegetable until done to a crisp-tender stage. Record cooking time.
- Remove second ⅓ of vegetable and serve in a custard cup.
- Continue to boil remaining ⅓ of vegetable an additional 5 minutes. Remove vegetable and serve in a in custard cup.
- Record observations in chart on next page.
Record observations
| Vegetable | Pigment and Flavor Category | Cooking Time (Minutes) | Appearance | Texture | Flavor |
|---|---|---|---|---|---|
| Carrots | __________ minutes (optimum)
__________ minutes (optimum +5) |
3 minutes | |||
| Broccoli | __________ minutes (optimum)
__________ minutes (optimum +5) |
3 minutes | |||
| Onions | __________ minutes (optimum)
__________ minutes (optimum +5) |
3 minutes |