The chemistry of Candy and Ice cream

Cooking with Vegetables
• Define the following terms:
o Vegetables, botanical fruits, antioxidants, pectin, cellulose and pectin methylesterase (PME)
o Describe, in chemistry terms, how to keep broccoli bright green
o How to prevent food oxidation
o For the four antioxidants (chlorophylls, carotenoids, anthocyanins and betalains) you should know the following:
 Color, solubility (fat soluble or water soluble), function, pH sensitive (yes or no?)
 Use the color wheel to indicate the color absorbed and color emitted (the color we see)
The chemistry of Candy and Ice cream
• Candy
o Describe the difference between glass candy (amorphous) and crystalline in terms of molecular structure, texture and appearance.
• Ice Cream
o What is the important of controlling growing ice crystals when making ice cream?
o Describe two ways to prevent large ice crystals when making ice cream?
• Phase Diagram
o Use a phase diagram to indicate physical state (solid, liquid or gas) at a specified temperature and pressure.
o Describe the chemistry of making
Cooking Techniques and Food Safety
• Define each cooking technique and its corresponding heat transfer method:
o Sauté, roast, fry (pan frying and deep frying), boil, simmer, poach, steam, braise, stew, grill, grill –roasted, and barbecue.
o Describe how heat transform food and the following forms of heat transfer
 Conduction, radiation, convection and induction
• Describe the material (what is made of?) and advantages and disadvantages for the following cookware: copper, aluminum, cast iron, stainless steel, clad, ceramic, Teflon and silicon
• Describe the 4 basics steps for food safety: clean, separate, cook and cool