CHAPTER 10

VEGETABLE AND FRUIT COOKERY

ACTIVITIES:
PERFORMANCE TASK!
# 10

➢ Give 10 example of each of the following:

• Chlorophyll
➢ Algae
➢ Diatoms
➢ Dinoflagellate
➢ Cyanobacteria
➢ Cyanobacteria
➢ Vaucheria hamata
➢ Brown algae
➢ Red alage
➢ Blue alage
➢ Tribonema bombycinum
• Carotenoid
➢ Cantaloupe
➢ Mangoes
➢ Papaya
➢ Carrots
➢ Sweet potatoes
➢ Spinach
➢ Kale
➢ Pumpkin
➢ Broccoli
➢ Maize
• Anthoxanthin
➢ Banana
➢ Cauliflower
➢ Garlic
➢ Ginger
➢ Jicama
➢ Mushrooms
➢ Onions
➢ Parsnips
➢ Potatoes
➢ Turnips
• Anthocyanin
➢ Black rice
➢ Rasp berry
➢ Black soybean
➢ Blue berry
➢ Currants
➢ Cereals
➢ Nuts
➢ Legumes
➢ Eggplant
➢ Radishes
• Tannins
➢ Squash
➢ Beans
➢ Apples
➢ Berries
➢ Barley
➢ Chocolate
➢ Rhubarb
➢ Legumes
➢ Chickpeas
➢ Banana
What are those kinds of vegetable and fruits turn to enzymatic
browning once you cut it out.

➢ The enzyme in fruits and vegetables which causes brown pigments to

develop in the food is called polyphenol oxidase. Enzymic browning
can be observed in fruits such as apricots, pears, bananas, grapes
and avocados, and vegetables such as aubergines, potatoes, lettuce.
➢ This is because some fruits and vegetables such as apricots,
mushrooms, lettuce, and pears degrade over time because of
enzymatic browning. You can see this for yourself if you observe a
banana for several days or weeks.