Culinary Arts Lec2

8/12/2019 Culinary Arts Lec2

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THE 5 Ps

PROPER

PREPARATION PREVENTS

POOR

PERFORMANCE


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WHAT IS FOOD?

is any substance consumed toprovide nutritional support for thebody.

NUTRIENTS- are chemical substancesin foods that act as a team to provideenergy, to support growth,

maintenance and repair of tissues,and to regulate body processes.


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WHAT IS FOOD QUALITY?

A composite of several criteriadetermined by the stimuli comingfrom the food itself as well as

attitudes attached by the consumerto the food; includes nutritionalquality, digestibility, palatability,

economy and sanitary quality.


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ASPECTS OF FOOD QUALITY

NUTRITIONAL QUALITY- food are sourcesof nutrients grouped as water, proteins, fats, vitamins

and minerals

DIGESTIBILITY- refers to completeness ofdigestion and absorption; general feeling and after-

effect feeling of food

PALATABILITY FACTORS- eating quality of afood as judged by the human senses


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ECONOMY IN THE USE OFRESOURCES- considers food cost, amount oftime, equipment and labor utilized for cooking,

serving and storing the food

SANITARY QUALITY- free from any otherforms of contamination that are hazardous to human

health, ex. microbiological, biological, chemical,physical and radiological


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CHEMICAL COMPOSITIONOF FOOD

WATER- The most common dispersing agent or the

universal solvent

CARBOHYDRATES- synthesized by photosynthesis.The two main groups are sugars and polysaccharides

PROTEINS- organic compounds composed of amino

acids. Amino acids may be essential (those which thebody cannot produce to meet the amount needed by

the body)or non-essential (those that the body can

produce enough to meet the needs of the body)


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FATS- organic compounds belonging to water

soluble substances called lipids. Fatty acids are

either saturated or unsaturated

VITAMINS- organic compounds classified as either

water soluble (B-complex vitamins and vitamin C or

ascorbic acid) or fat soluble (vitamins A D E K)

MINERALS- inorganic constituents collectively calledash


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SPECIALIZED ROLES OF THENUTRIENTS TEAM


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COMPOSITION OFCARBOHYDRATES


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FUNCTIONS OFCARBOHYDRATES IN THE BODY


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NON-NUTRITIONALCOMPONENTS OF FOOD

PIGMENTS- are naturally occurring colorant infoods. In plants includes chlorophyll, carotenoids

anthocyanins and anthoxanthins WHILE in animals,hemoglobin in the blood and myoglobin in the muscle.

FLAVOR COMPONENTS- Sugars, acids,

alcohols, sulfuric compounds and tannins

ENZYMES- organic catalysts that are protein innature


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Fruits and Veggies

The Color Way


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RED

Betalaines water-soluble pigments foundin red beets and certain berries

Lycopene- is responsible for the red color

of tomatoes, pink grapefruit andwatermelon


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YELLOW/ORANGE

Carotenoids are yellow, orange pigmentsfound in plant materials

Carotene- major pigment in carrots

Cryptoxanthin- major pigment in yellowcorn

Xanthophylls are present in oranges

Oxycarotenoids in pineapple

Carotenoids are insoluble in water. Theyare not affected by acids and alkalis.


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WHITE

Anthoxanthins white, creamy or almost colorlessor pale yellow pigments in fruits and vegetablesseen in garlic, turnips, raddish

It is water soluble, and become whiter in thepresence of acid.

Alkalis convert these pigments to orange oryellow.


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GREEN

Chlorophylls the green or bright blue greencolor of fruits, flowers and vegetables. It is Notsoluble in water.

Examples are the leafy vegetables like spinach,

pechay and kangkong. Sigarilyas, broccoli andother foods like seaweed contain this pigment.


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BLUE/PURPLE

Anthocyanins- are responsible for the red, blueand purple color of flowers, fruits, leaves andstems of plants. Some are found in root crops likeube or yams and sweet potatoes.

Anthocyanin become redder upon the addition ofacids, and bluish upon the addition of alkalis.


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PLANT PIGMENTS

PIGMENTS SHADES SOURCES

CAROTENOIDS YELLOW

ORANGE- RED

CARROT EGGYOLKTOMATO SQUASH

CHLOROPHYLLS GREEN OLIVES LETTUCE

ANTHOCYANINS RED BLUE PURPLE EGGPLANT UBE APPLE

ANTHOXANTINS WHITE YELLOW POTATO BANANA

BETALAINES RED SUGAR BEET

TANNINS BROWN SANTOL CHICOCOCOA


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ANIMAL PIGMENTS

PIGMENT SHADES SOURCES

HEMOGLOBIN RED RED BLOOD CELLS

MYOGLOBIN RED-BROWN RED MEAT

RIBOFLAVIN GREEN MILK WHEY

SEPIA BLACK SQUID


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FLAVOR COMPONENTSCompounds attributed to flavor in fruits and vegetables are:

1. Sugars fruit flavor is a balance between sugars and acids. Sugars presentin fruits are sucrose, fructose and glucose. Starches stored in unripe fruits are

converted to glucose and fructose during ripening.

2. Acids present in fruits and vegetables are organic acids which are found in

the cell sap. Other acids present are malic and citric.

3. Sulfur Compounds these are responsible for the unique characteristics and

aroma of fruits and vegetables.

a. Dimethyl sulfide and trimethyl sulfide are responsible for the aroma

of cooked cabbage, cauliflower and broccoli.

b. Sinigrin the pungent factor in mustard seed and cabbage.

c. Alliin which gives the typical odor in garlic.

4. Tannins responsible for the mapaklaor astringent or puckery flavor of

some fruits like santol and underripe bananas.


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ENZYMES

Useful applications of enzymes in foods includes:

meat tenderizers enzymes like bromelin frompineapple and papain from papaya

fermentation of sugars necessary for the increasein volume in bread-making

softening of fruits by pectinases during ripening

fermentation by the presence of microbial enzymesin patis, bagoong, vinegar and winemaking andcheese ripening


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CHANGES ON THE NUTRIENT CONTENT

1. Carbohydrates through

GELATINIZATION (boiled rice)

DEXTRINIZATION (toasted pinipig)

CARAMELIZATION (candies)

2. Protein becomes more soluble anddigestible. (coagulation)

3. Vitamins may be destroyed like theheat labile vitamins C and thiamin.

4. Minerals are leached into the cookingliquid or oxidized.


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SUMMARY OF THE FUNCTIONSOF SUGAR IN COOKING


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SUMMARY OF THE FUNCTIONSOF STARCH IN COOKING


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SUMMARY OF THE FUNCTIONSOF PROTEIN IN COOKING


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SUMMARY OF THE FUNCTIONSOF FATS IN COOKING


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Varying our colors

Important to eat a variety each day

The different colors provide us withdifferent nutrients

Helps maintain a healthy weight, ifused as part of a low fat diet

Protects against aging

Reduces the risk of cancer and heartdisease.

N t i t i F it d


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Nutrients in Fruits andVegetables

Low in fat and sodium High in carbohydrates High in antioxidants Vitamin C: citrus fruits, but also kiwi,

strawberries, cantaloupe, cabbage, and potatoes Vitamin E: apples and warm-weather fruits-

apricots, nectarines, peaches, and cruciferousvegetables (in the cabbage family- help reducerisk of cancer)

Beta Carotene (makes Vitamin A): yellow ororange vegetables, cruciferous vegetables

Is it a f it o egetable?


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Is it a fruit or vegetable?Botanically speaking

Fruits are the fleshy, juicy products of plants thatare seed-containing.

Vegetables are plant or parts of plants such asroots, tubers, bulbs, stems, shoots, leaves, fruits,and flowers used raw or cooked.

Since vegetable is not a botanical term,vegetables can also include,

stems (asparagus)

leaves (lettuce)

roots (carrots) flowers (broccoli)

bulbs (garlic)

seeds (peas & beans)

botanical fruits such as cucumbers,squash, pumpkins, & peppers

Is it a fruit or vegetable?


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Is it a fruit or vegetable?Culinary-perspective

Here is where it gets tricky

If it is the fruit of theplant & has seeds, it is a

fruit. However, fruits, such as

tomatoes & cucumbers,used in savoury cooking

are generally referred toas vegetables.


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Types of Vegetables

Fruits: fruit of the plant

Cucumbers, eggplant,tomatoes

Roots: undergroundplant parts

Carrots, beets, turnips


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Types of Vegetables

Stems: edible mainstructure of plants

Celery, asparagus

Tubers: large undergroundstem that stores nutrients

Potatoes


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Types of Vegetables

Leaves: plants manufacturingareas

Spinach, lettuce, and kale

Bulbs: layers or fleshy leavessurround part of the stem

Onions and garlic


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Types of Vegetables

Seeds: a small embryonicplant enclosed in a seed coat

Corns, beans, and peas

Flowers: flower of theplant, with stem, whereseeds are made.

Broccoli and cauliflower


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Buying and Storing

buying

Inspect carefully

Look for bright color andcrispness

Test for ripeness: pressgently, if it gives slightly,it is ripe

For best quality buy in

season

Avoid decay and bruising

storing Unripe fruits: place in

a paper bag at roomtemperature

Do not line bottom ofdrawers with papertowels!!!! It causesmolding.

Potatoes and onions:

cool, dark, dry place Refrigerate in crisper

of fridge

Punch holes in plastic

bags


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Convenience Fruits and Veggies

Canned, Frozen, and Dried

Challenges Solutions

Canned fruits are oftenhigh in added sugar.

Look for fruits packed in naturaljuice instead of sugar syrup.

Canned vegetables areoften high in sodium.

Look for low-sodium varieties.

Drain the liquid from thevegetables before heating.

Some frozen vegetable arerelatively expensive. Buy frozen vegetables in bags.Buy plain vegetables withoutsauces and other extras. Addyour own special touches, suchas a sprinkling of herbs.


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Washing produce

Wash to remove dirt,pesticides, andpathogens

Wash just before use

Wash, even if you are

going to peel


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Cutting Fresh Produce

Chiffonade: Finely cut strips orribbons or leafy vegetables or herbs.


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Julienne: To cut into narrow, match-like sticks


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Mince: to cut into tiny pieces (garlic)
http://www.filtsai.com/cooking/rigatoni_t/mince_garlic.jpg


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Chop: to cut foods into pieces; alarger cut than dice or mince and notuniform


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Dice: a cube, usually of a vegetable,that ranges from inch to inchsquare


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Slice: a thin, flat piece cut fromsomething


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Cooking Fruits

Poaching or Stewing: cooking fruitin enough liquid to cover it- aims tokeep the shape of the fruit

Fruit Sauces: cooking fruit into aliquid (apples, plums, pears)


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Cooking Fruits

Baking: Most often apples, need tobe cored, often seasoned beforebaking

Microwaving: cooks quickly, keepsfresh flavor and shape, be careful notto overcook


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Cooking Vegetables

Blanche:toslightly precookvegetables to killenzymes beforefreezing

Saute:to cook in apan with a small

amount of hot fat.


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Cooking Vegetables

Boil:To cook inwater or liquid at abubbling point

Simmer:to cook ina liquid just belowboiling point


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Cooking Vegetables

Steam: to cook overboiling water-minimizes vitaminloss. Healthiest way to

cook vegetables. Shock: Place cooked

vegetable in ice-coldwater to keep the

bright color andcrispness

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Culinary Arts Lec2