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On Food and Cooking Chapter Summary & Analysis - A Survey of Common Vegetables Summary

Harold McGee
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A Survey of Common Vegetables Summary and Analysis

Roots and tubers are the underground organs of plants which can contain high levels of starch or water. Potatoes are one type of starchy tuber. Sweet potatoes are a special type of potato that sweetens during cooking due to the breakdown of starch to maltose. Tropical roots and tubers such as cassava, manioc and yuca contain less water and more starch than common potatoes, so become more floury when baked. The yam is a starchy tuber rarely found anywhere other than Africa and South America with a toxic alkaloid that must be removed by leaching prior to cooking. Carrots are another form of tuber, but are less starchy than potatoes and sweeter. Parsnip, another tuber, contains more starch than the carrot, but converts it to sugar in winter, making the root more sweet in colder months. Parsley...

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This section contains 806 words
(approx. 3 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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