Finals BFP

• Phytochemicals


  Bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond basic nutrition to reduce the risk of major chronic diseases
• Some scientists think that you could reduce your cancer risk by as much as 40% by eating more vegetables, fruits, and other plant foods that have certain phytochemicals in them
• Phytochemicals


  • Help stop the formation of potential cancer-causing substances (carcinogens)
  • Help stop carcinogens from attacking cells
  • Help cells stop and wipe out any cancer-like changes
• Types of Phytochemicals in Fruits and Vegetables

  • Flavonoids
  • Antioxidants
  • Carotenoids
  • Anthocyanins
  • Sulfides
• Vegetables


  Any plant whose parts are used as food, the edible part of a plant (raw or cooked) accompanying the main course of a meal, impart color and sometimes unique flavors and textures to meals
• Classification of Vegetables


  • Roots (carrots, beets, turnips, and radishes)
  • Bulbs (onions and garlic)
  • Stems (celery and asparagus)
  • Leaves (spinach and lettuce)
  • Seeds (beans, corn, and peas)
  • Flowers (broccoli and cauliflower)
• Grading Vegetables


  Based on ripeness, color, shape, size, uniformity, and freedom from bruises and signs of decay
• Legumes


  Excellent sources of fiber, protein, iron, and complex carbohydrates, grow as seeds within a pod, soybeans are unique in that they have relatively high protein and fat content
• Preparation Methods for Vegetables

  • Dry-heat (baking, roasting, sautéing, or deep-frying)
  • Moist-heat (simmering, steaming, braising, or microwaving)
• Serving Styles for Vegetables

  • Plain
  • Buttered
  • Creamed
  • Au gratin
  • Glazed
  • Scalloped
  • Stuffed
  • In soufflés, omelets, and cream soups
• General Guidelines for Preparing Vegetables

  • Buying - Purchase only the freshest possible vegetables in amounts that will be used within a few days
  • Storage - Store vegetables immediately at the appropriate temperature and do not leave them out of storage for any length of time unless they are being prepared. Leftovers should be refrigerated immediately and used within 3 days
  • Washing - All vegetables must be thoroughly washed (with a vegetable brush when appropriate) to remove soil, microorganisms, pesticides, and herbicides. Washing should be quick, because most vegetables absorb excess water when soaked
  • Cooking liquid - Vegetables should be cooked in as small an amount of liquid as possible; in many cases, left over liquids may be saved for stock
  • Timing - The cooking time should be as short as possible; most vegetables when heated too long will undergo undesirable changes in quality. Vegetables should be served promptly after cooking
• Preparation of Legumes


  Best prepared by simmering rather than boiling, can be eaten plain or mixed and matched with other foods, three methods for preparing dried beans: overnight soak, short soak, and no soak, important not to use hard water and not to add salt or acid in the form of tomato products or lemon juice until the beans are well cooked
• Storage of Vegetables and Legumes


  After vegetables are harvested, they are still viable and continue to respire by taking up oxygen and releasing carbon dioxide, can be stored via refrigeration, freezing, dry storage, and controlled-atmosphere storage depending on form, age, and type
• Fruits


  Nature's desserts, edible part of a plant developed from a flower, ripened ovaries and adjacent parts of a plant's flowers
• Classification of Fruits


  • Simple fruits (drupes, pomes, and citrus fruits)
  • Aggregate fruits (blackberries, raspberries, and strawberries)
  • Multiple fruits (pineapples and figs)
• Purchasing Fruits


  Fruit consumption is on an upward trend, most frequently consumed fruits are bananas, apples, and oranges along with watermelons, cantaloupe, and grapes, grading is difficult because the quality can change between the time it is graded and the time of purchase, selection is based on individual evaluation factors for each fruit, whether or not the fruit is graded, and the fruit's peak season
• Preparation Methods for Fruits

  • Enzymatic Browning prevention (Blanching, Acid, Cold Temperatures, Water and Sugar, Antioxidants)
  • Dry-Heat Preparation (Baking, Broiling, Frying/Sauteing)
  • Moist-Heat Preparation (Stewing/Poaching)
• Fruit Spreads


  • Preserves
  • Jams
  • Conserves
  • Jellies
  • Marmalades
  • Butters
• Storage of Fruits


  Fresh fruits are often picked and shipped to market in an unripe state because the hardship of transportation would damage delicate ripe fruits, storage time may be increased by placing it in plastic bags punctured with air holes, and then in the refrigerator, canned fruits keep their quality longer if the cans are stored in a dry place with temperatures under 70°F (21°C)
• Cooking can induce chemical and physical modifications in foods that can change the phytochemical content, the final effect depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound
• Cooking or applying direct heat to phytochemicals at temperatures exceeding 95 degrees Celsius can damage them, less harsh ways of cooking fruits and vegetables like steaming or eating them raw can save or preserve the phytochemical content
• Soups


  Liquid food that may or may not contain other solid ingredients such as meat, poultry, vegetables, and/or grain-based foods, differ from stews as there are more liquid in ingredients
• Types of Soups


  • White stock (flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork)
  • Brown stock (stock resulting from browning bones and/or meat prior to simmering them)
  • Broth (stock made from meat or meat/bone combinations and some water with little or no flavoring)
• Salads


  Food item that extends beyond the common green salad to which vegetables, fruit, cheese, and/or nuts may be added, can be served as an appetizer, a main course, a side dish, or even dessert
• Types of Salads


  • Green Salads
  • Vegetable Salads
  • Fruit Salads
  • Protein Salads
  • Pasta/Grain Salads
• Salad Ingredients


  Salad's base (lettuce or some other green, pasta, rice, cottage cheese, or gelatin), main part of the salad on top of the base (body), dressing (adds flavor and moistness), garnishes (for eye appeal)
• Salad Dressings


  • Oil and Vinegar Dressings (Vinaigrette)
  • Emulsified Dressings (Mayonnaise)
• Gelatins


  Mixture of proteins extracted from the collagen found in the bones, hides, and connective tissue of animals, available in either powder granules or sheets, can be stored in a cool, dry place for many months but long storage results in less solubility and hydration