CH 9, CA 1, Notes, Tillotson, FRMCA, ProStart

1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Chapter 9
Fruits and
Vegetables

2. Fruits: Types and
Market Forms
• Fruit can be the perfect snack food, or the basis of a dessert, colorful
sauce or soup, or an addition to meat, fish, shellfish, or poultry.
• Fruits are both delicious and nutritious.
• The sweetness of fruits comes from fructose, a natural form of sugar.
A fruit is an organ that develops from the ovary of a
flowering plant and contains one or more seeds.
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3. Purchasing
• Fruits can be purchased in a variety of market forms:
• Fresh-including whole and cut up
• Frozen
• Canned
• Dried
• Fruits and vegetables should be plump and free of bruises, mold, brown
or soft spots, and pest damage.
• Any attached leaves should be firm and not wilted.
• Overall, the color and texture should be appropriate to the particular
type of fruit or vegetable.
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4. Fruits
Fruits are grouped by growing season and location:
•Summer fruits include berries, cherries, grapes, melons, peaches,
nectarines, plums, and pears. Most summer fruits are delicious when eaten
raw.
• Fruits that have a central pit enclosing a single seed are known as
drupes.
•Winter also offers a good selection of fruits that provide plenty of nutrition
and great taste. Winter fruits include apples and citrus fruits, such as
oranges, grapefruits, lemons, limes, and tangerines.
•Tropical fruits are named for the climatic conditions under which they are
grown. Tropical fruits include figs, dates, kiwis, mangos, bananas, papayas,
pomegranates, guava, star fruit, and passion fruit.
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5. Quality of Fruits
• Quality, degree of ripeness, and price of fruit vary with the season. During a
fruit’s growing season, supply is plentiful, quality is higher, and the price is
usually lower.
• Quality grades are a rating system for fruit based on quality standards—the
better the quality, the higher the quality grade assigned to it.
• Fresh Fruit Rating (highest to lowest)- U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, U.S. No. 2,
U.S. No. 3
• Canned Fruit Rating (highest to lowest)- U.S. Extra Fancy, U.S. Grade B Choice, U.S. Grade
C Standard
• Quality is based on a combination of size, color, shape, texture, and defects.
• Good-qualities berries are firm and not moist.
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6. Storing Fruits
• Many ripe fruits, except for bananas, can be stored at 41°F or
lower.
• If possible, fruits should be stored in their own refrigerator,
separate from vegetables.
• Certain fruits (including apples, bananas, melons, and
avocados) emit ethylene gas, which causes fruits to ripen.
• Most fruits need to be kept dry because excess moisture
causes produce to spoil quickly.
• Fruits that need to ripen should be stored at room
temperatures of 65°F to 70°F.
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7. Preparing Fruits
• Cleaning is the first step in preparing fruit. Wash fruits as close to
preparation time as possible. Use cold water and a gentle touch to
avoid bruising. Fragile berries are not always washed.
• Preparing fruit includes removing skins, removing cores, removing
seeds and stones, zesting, and removing stems.
• Fruit is often cut into wedges, slices, chunks, or cubes for service.
• Fresh fruit can be juiced and puréed.
• Dried fruit can be served as is, without any advance preparation.
However, when it is an ingredient in a dish or baked item, rehydrate or
soften dried fruit before adding it.
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8. Cooking Fruits
• Preparing fruits for cooking involves washing them with water, and then
peeling, slicing, and cutting them.
• A chemical process called enzymatic browning occurs when the oxygen
in the air comes in contact with the flesh of cut fruit, causing the fruit to
turn brown.
• To keep cut fresh fruits from discoloring, coat them with some form of
acid, such as lemon juice, as soon as they are cut.
• When fruit is cooked with sugar, the sugar is absorbed slowly into the
cells, firming the fruit.
• When fruit is cooked with acids, such as lemon juice, help fruit to retain
its structure
• When fruit is cooked with alkalis, such as baking soda, cause the cells to
break down more quickly, making the fruit soft.
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9. Cooking Fruits (cont.)
• When grilling or broiling fruits, cook them quickly to avoid breaking
down the fruit’s structure.
• Fruits that are poached are cooked in simmering liquid. Use fruits
that are firm enough to hold their shape.
• When sautéing, use fruit that has been peeled, cored, seeded, and
cut into uniform pieces.
• When baking fruits, choose firm fruits that are whole or cut into
large pieces. Apples are the most popular baked fruit because they
are easy to prepare.
• When microwaving, cover fruit and leave a small opening to from
which to let steam escape. Watch the time carefully so as not to
overcook.
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10. Fruit Sauces & Serving Fruit
• Fruit sauces are made by cooking the fruit in liquid until the
fruit has been broken down. Then a sweetener, such as
sugar, honey, or syrup, is added. Some of the most popular
fruit sauces include applesauce, fresh berry coulis (puréed
fruit/vegetable), and compotes (simmering dried fruits).
• Fruit plates and salads are a popular way to serve fruit.
• Serve fruit at room temperature to make sure it has the best
flavor.
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11. Vegetables: Types
and Market Forms
• Green leafy vegetables include various types of lettuce, mustard
greens, spinach, and Swiss chard.
• Spring greens are the new leaves of leafy vegetables that had been
harvested the previous season:
• Field mixes may be more tender and can be planted in the spring for
harvest a few weeks later.
• Mesclun mix is a seed blend that includes a variety of leafy vegetables and
other greens.
• Fruit vegetables include avocados, cucumbers, eggplants,
peppers, squash, and tomatoes. These products come from
flowering plants and have seeds, technically making them a fruit.
A vegetable is an edible, herb-like plant. The edible parts of
vegetables include the leaves, fruit, stems, roots, tubers, seeds, and
flowers.
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12. Vegetables: Types
and Market Forms (cont.)
• Stem vegetables include asparagus, celery, artichokes, and
mushrooms. The vegetable we eat are the stems of the plants.
• Root vegetables include carrots, beets, radishes, turnips, and
onions. They are rich in sugars, starches, vitamins and minerals.
These plants exist above and below ground.
• Tuber vegetables include potatoes, sweet potatoes, and yams.
These are enlarged, bulbous roots capable of generating a new
plant.
• Seed vegetables include corn, peas, and beans. The edible portion
of the vegetable are seeds.
• Flower vegetables include broccoli, cauliflower, Brussels sprouts,
and cabbage.
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13. Purchasing Vegetables
• In hydroponic farming, vegetables are grown indoors year-
round, under regulated temperatures and light, in nutrient-
enriched water.
• As with fruit, during their growing seasons vegetables are
plentiful, the quality is higher, and the prices are usually
lower.
• The same USDA fruit quality grades apply to vegetables as
well.
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14. Storing Vegetables
• Roots and tubers should be stored dry and unpeeled in a cool, dark
area. Their leafy tops need to be removed.
• If possible, vegetables should be stored separately in one refrigerator
and fruit in another refrigerator.
• Most vegetables need to be kept dry because excess moisture causes
produce to spoil quickly.
• Produce should not be peeled, washed, or trimmed until just before
it is used.
• Vegetables that need to ripen should be stored at room
temperatures of 65°F to 70°F. Once produce is ripe, refrigerate it
immediately or it will become overripe.
• Green vegetables must be placed carefully in a refrigerator.
• Store fresh produce for up to 4 days.
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15. Preparing Vegetables
• All fresh vegetables must be cleaned thoroughly. Washing removes surface
dirt as well as other contaminants.
• When cutting vegetables, the cutting surface should be at a comfortable
height. The cutting station should have a container to hold peelings and
another to hold the cut vegetables.
• For safety, foods such as raw meat, fish, and poultry require a different
cutting board from that used for fruits and vegetables:
• Dicing is cutting a product into cubes with a chef ’s knife.
• Mincing is a fine chop cut made by using a chef ’s knife or mezzaluna.
• Crudités are sticks or pieces of raw vegetables served with a dipping sauce.
• Tempura is a Japanese-style breaded and deep-fried vegetables.
Vegetables must be properly prepared before they are cooked.
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16. Cooking Vegetables
• The best way to maintain overall quality is to cook vegetables soon after purchase
and then serve them as quickly as possible.
• Prepare vegetables for cooking as close to the actual cooking time as possible to
ensure freshness.
• Use both appearance and texture to test whether a vegetable is cooked.
• Vegetables are cooked to ensure their texture, flavor, color, and nutrients:
• Baking or roasting is best suited to vegetables with thick skins that protect the
interior from drying or scorching. (carrots, eggplants, mushrooms, onions,
potatoes, squash, tomatoes)
• Boiling is best for hard, starchy vegetables. (corn, potatoes, dried beans and
legumes, cabbage, celery, mushrooms, potatoes, squash, zucchini)
• Braising includes first cooking in oil or stock, and then cooking in a liquid (cabbage,
celery, mushrooms, potatoes, squash, zucchini)
• Broiling is cooking under direct heat. (eggplant, mushrooms, onions, tomatoes)
169.2

17. Cooking Vegetables (cont.)
• Deep-frying involves coating the vegetables with breading and batter and
frying completely submerged in oil. (Brussel sprouts, carrots, cauliflower,
eggplant, potatoes, squash, zucchini, green tomatoes)
• Steaming is the best way to retain vitamins and minerals because the
vegetables never touch the water.
• Blanch vegetables by quickly and partially cooking them in hot water or oil.
• Makes the skin easy to remove
• Set the color of vegetables that are served cold
• Eliminates or reduces strong flavors
• Is the first step in other cooking methods
• Parboiling, like blanching, partially cooks vegetables in boiling water.
• When microwaving, cook vegetables in a microwave-safe container,
covered, in a small amount of liquid. Or leave the vegetable whole, with the
skin or peel intact, and steam it with its own moisture.
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18. Cooking Vegetables (cont.)
• Vegetables with little or no skin are best when sautéed. Partially cook denser
vegetables, such as green beans and carrots, before they are sautéed.
• Glazing is a finishing technique that gives vegetables a glossy appearance. Add
a small amount of honey, sugar, or maple syrup to coat the vegetables and give
it a sheen.
• Cooks often coat pan-fried vegetables with breading or batter. Cook batter-
dipped vegetables in oil or butter until their exteriors are lightly browned and
crisp.
• Grilling is another popular method for cooking vegetables. Some vegetables
must be marinated first. To marinate vegetables, soak them in oil or vinegar,
herbs, and spices. This gives them added flavor and helps to tenderize the
vegetable.
• Sous vide is a method in which food is cooked for a long time, sometimes well
over 24 hours. Use an air tight bag placed in hot water well below boiling point.
• Serve puréed vegetables as individual dishes or use them in other preparations,
custards, and soufflés. Most vegetables must be cooked first. Then push thorugh
a sieve or food mill, or use a vertical chopping machine or blender. 189.2 Chapter 9 | Fruits and Vegetables

19. Holding Vegetables
• Boiled or steamed vegetables can be refreshed in cold water.
• Starchy vegetables should be well drained and spread out to
dry.
• Baked or roasted vegetables should be held uncovered in a
holding drawer if they are to be served within a four hours of
preparation. If not, spread them on sheet pans, cool
completely, and then wrap them.
• Braised or Stewed vegetables can be held in a steam table.
• Various methods of reheating vegetables include simmering
them in stock or water, microwaving, sautéing them in butter
or cream, or dry-sautéing using a cooking spray in a pan.
• Avoid holding vegetables either in steam tables or directly in
water for extended periods of time.
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20. Exam Prep
1. Fruits that have a central pit enclosing a single seed are known as
a) Drupes
b) Winter fruits
c) Tropical fruits
d) Summer fruits
2. Rome and Granny Smith are types of
a) Pears
b) Apples
c) Bananas
d) Oranges
3) What type of vegetable form is rich in sugars, starches, vitamins, and
minerals, and exists both above and below ground?
a) Root
b) Stem
c) Flowers
d) Tuber
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21. Exam Prep
4) Chili peppers, avocados, and squash are what type of vegetables?
a) Seed
b) Fruit
c) Tuber
d) Flower
5)Canned fruit that is bruised and mushy would be given a USDA rating of
a) U.S. Grade A Fancy
b) U. S. Grade B Choice
c) U.S. Grade C Standard
d) U.S. Grade D Poor
5)At what temperature should you store vegetables and fruits that need to
ripen?
a) 41 F or lower
b) 51 F to 56 F
c) 60 F to 65 F
d) 70 F or higher
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22. Exam Prep
7) Fruits are cooked in simmering water are
a) Broiled.
b) Poached.
c) Sautéed
d) Roasted
8) The form of cooking in which a vegetable is quickly and
partially cooked in hot water or oil is known as
a) Poaching
b) Parboiling
c) Sous vide
d) Blanching
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23. Exam Prep
9) What is the most appropriate cooking method for cabbage and
celery?
a) Baking
b) Braising
c) Broiling
d) Steaming
10) The chemical process that occurs when oxygen in the air
comes in contact with the flesh of cut fruit and turns it brown is
called
a) Seeding.
b) Glazing.
c) Caramelizing.
d) Enzymatic Browning.
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24. Review Chapter 9
Go to
www.quizlet.com/Christina_Tillotson
Go to CA 1 class
Check Exam Prep Questions to verify you have the correct answers.
Then Study Review Questions and Vocabulary.