Culinary Fundamentals
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9 terms
Terms | Definitions |
|---|---|
 what is the chemical name for the red pigment | Anthocyanins |
| To maintain color what should red vegetables be cooked in | acidic water |
| with a neutral Ph what color will the red vegetable turn to | blue |
| in a basic environment what color will the vegetable color be | green |
| this pigment will bleed readily when in contact with water. It is? | water soluble |
| what three types of cooking should be used when cooking anthocyanins | braising, stewing, or compotes |
| what is another name for anthocyanins | Flavones |
| Beets contain what chemical pigment | Betalaines |
| in a high acidic environment what color will red vegetables turn | bright violet |
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