Discuss the techniques used to prevent browning and explain the ...

[EY67]

Discuss the techniques used to prevent browning and explain the underlying mechanisms. Which technique was most effective?

Question 2

Will the use of a lid in cooking influence the pH of the cooking liquid? How?

[Hikerman221]

Answer to Question 1

Techniques to prevent browning include the following: add an acid like cream of tartar (acts as a redox reagent to prevent oxidation from occurring) to reduce pH; add an antioxidant; immerse fruit or vegetable into a dilute sodium chloride or a sugar syrup; or blanch it. Browning occurs because polyphenolic compounds in fruits and vegetables are exposed to oxygen and catalyzed by polyphenolases resulting in browning. Individual student responses.

Answer to Question 2

Using a lid when cooking does influence the pH of the cooking liquid. When the product is heated, the natural acids are released; a lid prevents the acids from escaping out of the saucepan, which promotes an acidic environment. This will discolor the final product. Keeping the lid off of the pan during the first three minutes of heating will reduce acid accumulation.

[EY67]

TYSM

[ghepp]

Thanks for the timely response, appreciate it