Describe the brief fleshy fruit studied by u
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Lab Report #2- Vegetables and Fruit
Kurs:
Food Concepts (NTDT201)
was steaming. Steaming allows for there to not have a lot of nutrient and vitamin loss through its’contact with water. One main limitation or factor that could have affected our results was the size of the equipment used (pots and pans). When following the instructions for the amount of water needed, in some trials, we believed as though the amount of water used was not enough to submerge the vegetable and get an accurate result. This could have influenced the appearance of our color or the taste. Overall, our results were consistent with the science behind the foods and processes. Constructing pigment experiments and heating experiments helped me better understand the nature of the different pigments in fruits and. Vegetables and how they are easily affected which could change the nature of the dish you are making that has them. This information can be used to help make the appearance of certain recipes better visually and through taste. Many chefs and food service operations should comprehend the natures and science behind the pigments of fruits and vegetables to be able to know how to fix or enhance their dishes.
References 1. Brown, A. Understanding Food Principles and Preparation. 5t h ed. Stamford, CT: Cengage Learning 2014.2. Beathard, K. Walter, J.M. Understanding Food Principles and Preparation: Lab Manual . 5t hed. Stamford, CT: Wadsworth Publishing 2014.
Fruits in which part or all of the pericarp (fruit wall) is fleshy at maturity are simple fleshy fruits. Types of simple, fleshy, fruits (with examples) include: berry – (e.g., cranberry, gooseberry, redcurrant, tomato)