Chemistryin the Kitchen: Plants as Food
XIV. Plants as Food
A. Fruit or Vegetable?
1. botanical definition
2. culinary definitions
B. The Nature of Plants
1. Intro
2. Why don't plants have muscles?
3. Defense mechanisms
a.
b. physical deterrents:
c.
d.
e.
4. Plant reproduction
a.
b.
c.
d.
C. The composition and qualities of plants
1. structure
a. the cell
b. tissues
c. plant organs
2. texture: two factors influence
a.
b.
3. color
a. chlorophyll
b. carotenoids
c. anthocyanins
d. browning
4. flavor
a. astringency
b. sweet and sour
c. odor
5. nutrition and other benefits
a. vitamins and color
b. fiber
6. The danger in some common fruits and vegetables
a. green potatoes
b. lima beans and fruit seeds
c. nutmeg
d. the cabbage family
e. beans
f. antivitamins
7. Fruit ripening
a. events of ripening
b. the action of enzymes
c. ethylene and ripening
D. Cooking fruits and vegetables
1. cooking affects texture
a.
b.
2. What happens to color
a. chlorophyll
b. keeping the green bright