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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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Cutting Fresh Produce
Julienne: To cut into narrow, match-like sticks
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Cutting Fresh Produce
Mince: to cut into tiny pieces (garlic)
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Cutting Fresh Produce
Chop: to cut foods into pieces; alarger cut than dice or mince and notuniform
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Cutting Fresh Produce
Dice: a cube, usually of a vegetable,that ranges from inch to inchsquare
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Cutting Fresh Produce
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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