Out of class assignment 1
1. What are some vegetables that are examples of each of the pigment categories? What color changes may be anticipated in each on the presence of acids and alkalis? How can different cookery techniques influence the color of cooked vegetables?
2. Compare the cost and palatability of the following vegetables in their fresh, frozen, and canned forms: Corn, peas, string beans, carrots, and potatoes. Which products represent (a) the most economical choices and (b) the greatest palatability?
3. Visit a grocery store to see what fresh fruits are available. How does the cost of the fresh fruits compare with their canned and frozen counterparts? Pick a specific fruit EX. Peaches and list each price.
4. How are the following fruits classified by their pigments: oranges, avocados, strawberries, kumquats, apricots, plums, apples, nectarines, tangerines, seedless grapes, cranberries, cantaloupe, bananas, and pineapple.
EX. Pomegranates=anthocyanin.
5. Identify five foods that could be served as the starch in a dinner menu and explain how each is prepared.
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