I Have a Food Assignment can You help me?!


Question: 1. What effect did covering the pan have on the pH of the cooking water? Explain.
2. What is the effect of prolonged cooking time on the flavor of vegetables?
3. Which method should be used to cook strong-flavored vegetables? Why?
4. Which method should be used to cook mild-flavored vegetables? Why?

PLEASE HELP!!!

our prof in experimental cookery gave me this assignment. any help would do


Answers: 1. What effect did covering the pan have on the pH of the cooking water? Explain.
2. What is the effect of prolonged cooking time on the flavor of vegetables?
3. Which method should be used to cook strong-flavored vegetables? Why?
4. Which method should be used to cook mild-flavored vegetables? Why?

PLEASE HELP!!!

our prof in experimental cookery gave me this assignment. any help would do

I'm assuming the answers aren't in your book? And, I'm assuming you don't have a Ketostix or Litmus paper to show you the PH of the cooking water?

I'm going off the top of my head on these so hopefully someone else also answers.

1. As water heats, it condenses on the lid of the pot. The minerals of the water sink to the bottom and will attach to the pan. The dripping water on the lid will have less minerals so I'm assuming the water will be more alkaline.

2. The longer veggies cook, the less flavor they will have. It will be cooked out into the water if the veggies are cooked in water. If they are cooked in a skillet without water, the heat will convert the starches to sugar and sweeten the veggies (like cooked carrots vs raw).

3. By cooking strong-flavored veggies longer, they will lose some of the strong flavor and be more edible.

4. Mild-flavored veggies should be cooked quickly so they don't become flavorless.

Hope that's what you are after. I cook a lot so that is just my assumption.





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