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2.5 Effect of Cooking Method on Flavor and Other Attributes of Vegetables. ... 3 Food Preservation . 3.1 Canning 65 3.1 Concept Review Canning 70 3.2 Dehydration 72 3.2 Concept Review Dehydration 76 3.3 Freezing 77 . 4 Beverages . 4.1 Tea 92 4.1 Concept Review Tea 95 4.2 Coffee 96
Although the chemical and physical properties of foods are inherently variable, even between samples that originate from the same breed or strain, the variability in composition of a single food sample can be minimized with proper sampling and sample pretreatment techniques.
A sampling plan should be a clearly written document that contains precise details that an analyst uses to decide the sample size, the locations from which the sample should be selected, the method used to collect the sample, and the method used to preserve them prior to analysis.
Examples of analytical sample preparations. ¡ All large leafy vegetables must be chopped coarsely and mixed, and this must be done very quickly. ¡ After the mixing, analytical portions should be taken for analyses of vitamin C, vitamin A, carotenes, vitamin E and inorganic nutrients.
1 Ιαν 2002 · Food samples of biological origin (liquid or solid) have been divided generally into the five categories. This coarse division is important when considering the choice of isolation technique, extraction solvent, and sample clean-up method during an analytical procedure.
It lists 10 common cooking methods including roasting, frying, boiling, and baking. It also defines 10 food preparation terms and techniques such as blending, chopping, and marinating. The document instructs students to identify cooking methods in sample recipes and substitute ingredients.
Combination cooking methods employ the advantages of dry conductive AND moist convective methods to add flavor and tenderize. After mastering these basic techniques, you’ll be able to create your own recipes, or gain greater insight into what most written recipes are asking you to do.
