Chapter 9 fruits and vegetables

Chapter Fruits and Vegetables © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc All rights reserved Fruits: Types and Market Forms A fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds  The sweetness of fruits comes from fructose, a natural form of sugar  Fruits and vegetables should be plump and free of bruises, mold, brown or soft spots, and pest damage  Overall, the color and texture should be appropriate to the particular type of fruit or vegetable 9.1 Chapter | Fruits and Vegetables Fruits  Fruits are grouped by growing season and location:  Summer fruits include: (several drupes) • berries: highly perishable • cherries: Queen Anne or Bing • peaches, nectarines: freestone or clingstone • plums: dried are prunes • pears: bosc or d’Anjou • Grapes: used to make jelly, wine, raisins • melons: crenshaw, honeydew 9.1 Chapter | Fruits and Vegetables Winter fruit  Winter also offers a good selection of fruits that provide plenty of nutrition and great taste Winter fruits include:  apples: range from very tart (granny smith) to red delicious  citrus fruits: oranges, grapefruits, lemons, limes, and tangerines (all rich in vitamin C) Tropical fruit  Tropical fruits are named for the climatic conditions under which they are grown  Tropical fruits include: figs Kiwis mangos bananas papayas pomegranates star fruit passion fruit Purchasing Fruits  Some fruits are available all year while others have a specific growing 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  Quality is based on a combination of size, color, shape, texture, and defects  Canned products: highest grade is U.S Grade A Fancy 9.1 Chapter | Fruits and Vegetables Storing Fruits  Many ripe fruits, except for bananas, can be stored at 41°F or lower  Certain fruits emit ethylene gas, which causes fruits to ripen (bananas, apples, melons, and avocados)  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 9.1 Chapter | Fruits and Vegetables Preparing Fruits  Cleaning is the first step in preparing fruit  Preparing fruit includes removing skins, removing cores, removing seeds and stones, zesting, and removing stems  Fresh fruit can be juiced and puréed 9.1 Chapter | Fruits and Vegetables Cooking Fruits  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: add sugar or an acid to keep the fruit firm  Firm fruits that are poached are cooked in simmering liquid (apples, pears, peaches) 9.1 Chapter | Fruits and Vegetables Cooking Fruits (cont.)  Fruit has a rich, syrupy flavor when sautéed in butter, sugar, and spices (Banana Foster)  Some of the most popular fruit sauces include applesauce, fresh berry coulis, and compotes (simmering dried fruit, currants, and raisins)  When baking fruits, choose firm fruits that are whole or cut into large pieces 9.1 Chapter | Fruits and Vegetables 10 Vegetables: Types and Market Forms A vegetable is an edible, herb-like plant The edible parts of vegetables include the leaves, fruit, stems, roots, tubers, seeds, and flowers  Vegetables are often categorized by their botanical origins or by their edible parts:  Flower vegetables include: • broccoli: can be served raw or cooked • cauliflower: served raw (crudites) or breaded and deep fried (Japanese tempura) • Brussels sprouts: miniature cabbages; steamed • cabbage: eaten raw as coleslaw or stir fried 9.2 Chapter | Fruits and Vegetables 11 Fruit vegetables  Fruit vegetables include: • avocados: use lime to prevent discoloring; guacomole • cucumbers: mild flavor, eaten raw • Eggplants: colors range from black (black beauty) to green; always cooked (babaganoush – an eggplant dip) • Peppers: can be sweet (bellpepper) or hot (habanero, cayenne) • Squash: eaten raw or cooked • tomatoes: a type of berry; best when vine ripened; green ones are good for frying Green leafy vegetables      Green leafy vegetables include: various types of lettuce: iceberg, romaine, bibb mustard greens: has a strong flavor Spinach: can be eaten raw or cooked Swiss chard: flavor similar to spinach Vegetables: Types and Market Forms (cont.)  Seed vegetables include: • corn: can be white, yellow or bicolored • Peas: some can be eaten in the pod (sugar snaps) • Beans: green beans, yellow wax beans 9.2 Chapter | Fruits and Vegetables 14 Root/tuber vegetables  Root vegetables include: • carrots: raw (crudites), garnish, cooked • Beets: originally grown for the tops, not the roots • radishes: used as garnish, peppery flavor • Turnips: peppery flavor; boiled or mashed • Onions: many varieties (Vidalia, pearl, Bermuda) • Shallots and scallions: mild flavor; pulled before they are mature • Leeks: mildest flavor of onion family  Tuber vegetables (can regenerate it’s own plant) include potatoes, sweet potatoes, and yams Stem vegetables  Stem vegetables include: • asparagus: tender stalks and tips • celery: appetizer either stuffed or served with dip • artichokes: immature flower of a thistle plant • Mushrooms: member of fungi family; eaten raw or cooked  hydroponic farming, vegetables are grown indoors year-round in nutrient-enriched water  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 Storing Vegetables  Roots and tubers should be stored dry and unpeeled in a cool, dark area (after removing leafy tops)  Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly (only keep produce for days)  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 9.2 Chapter | Fruits and Vegetables 17 Preparing Vegetables  All fresh vegetables must be cleaned thoroughly  Dicing: refers to about a half-inch cube This is a common technique for use with vegetables  Mincing is a fine chop cut made by using a chef ’s knife (garlic, fresh herbs, and ginger) 9.2 Chapter | Fruits and Vegetables 18 Cooking Vegetables  Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients:  Boiling: for hard, starchy vegetables  Parboiling/blanching: partially cooks vegetables in boiling water  Steaming: best way to retain vitamins and minerals  leave vegetables whole, with the skin or peel intact, and steam it with its own moisture to maintain nutrients  Roast or bake vegetables in a hot or moderate oven This cooking method is best suited to vegetables with thick skins (squash, potatoes, eggplants) 9.2 Chapter | Fruits and Vegetables 19 Cooking Vegetables (cont.)  Sauteed: vegetables with little or no skin  Glazing is a finishing technique that gives vegetables a glossy appearance (cook with honey, sugar or syrup)  Cook batter-dipped vegetables in oil or butter until their exteriors are lightly browned and crisp (onion rings)  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: uses airtight plastic bags placed in hot water  cook vegetables soon after purchase and then serve them as quickly as possible to maintain freshness 9.2 Chapter | Fruits and Vegetables 20 [...]... fresh herbs, and ginger) 9. 2 Chapter 9 | Fruits and Vegetables 18 Cooking Vegetables  Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients:  Boiling: for hard, starchy vegetables  Parboiling/blanching: partially cooks vegetables in boiling water  Steaming: best way to retain vitamins and minerals  leave vegetables whole, with the skin or peel intact, and steam... Roast or bake vegetables in a hot or moderate oven This cooking method is best suited to vegetables with thick skins (squash, potatoes, eggplants) 9. 2 Chapter 9 | Fruits and Vegetables 19 Cooking Vegetables (cont.)  Sauteed: vegetables with little or no skin  Glazing is a finishing technique that gives vegetables a glossy appearance (cook with honey, sugar or syrup)  Cook batter-dipped vegetables in... exteriors are lightly browned and crisp (onion rings)  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: uses airtight plastic bags placed in hot water  cook vegetables soon after purchase and then serve them as quickly as possible to maintain freshness 9. 2 Chapter 9 | Fruits and Vegetables 20 ... 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 9. 2 Chapter 9 | Fruits and Vegetables 17 Preparing Vegetables  All fresh vegetables must be cleaned thoroughly  Dicing: refers to about a half-inch cube This is a common technique for use with vegetables  Mincing is... Beans: green beans, yellow wax beans 9. 2 Chapter 9 | Fruits and Vegetables 14 Root/tuber vegetables  Root vegetables include: • carrots: raw (crudites), garnish, cooked • Beets: originally grown for the tops, not the roots • radishes: used as garnish, peppery flavor • Turnips: peppery flavor; boiled or mashed • Onions: many varieties (Vidalia, pearl, Bermuda) • Shallots and scallions: mild flavor; pulled... cauliflower: served raw (crudites) or breaded and deep fried (Japanese tempura) • Brussels sprouts: miniature cabbages; steamed • cabbage: eaten raw as coleslaw or stir fried 9. 2 Chapter 9 | Fruits and Vegetables 11 Fruit vegetables  Fruit vegetables include: • avocados: use lime to prevent discoloring; guacomole • cucumbers: mild flavor, eaten raw • Eggplants: colors range from black (black beauty) to green;.. .Vegetables: Types and Market Forms A vegetable is an edible, herb-like plant The edible parts of vegetables include the leaves, fruit, stems, roots, tubers, seeds, and flowers  Vegetables are often categorized by their botanical origins or by their edible parts:  Flower vegetables include: • broccoli: can be served raw or cooked • cauliflower: served raw (crudites) or breaded and deep fried... year-round in nutrient-enriched water  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 Storing Vegetables  Roots and tubers should be stored dry and unpeeled in a cool, dark area (after removing leafy tops)  Most vegetables need to be kept dry because excess moisture causes produce... flavor of onion family  Tuber vegetables (can regenerate it’s own plant) include potatoes, sweet potatoes, and yams Stem vegetables  Stem vegetables include: • asparagus: tender stalks and tips • celery: appetizer either stuffed or served with dip • artichokes: immature flower of a thistle plant • Mushrooms: member of fungi family; eaten raw or cooked  hydroponic farming, vegetables are grown indoors... berry; best when vine ripened; green ones are good for frying Green leafy vegetables      Green leafy vegetables include: various types of lettuce: iceberg, romaine, bibb mustard greens: has a strong flavor Spinach: can be eaten raw or cooked Swiss chard: flavor similar to spinach Vegetables: Types and Market Forms (cont.)  Seed vegetables include: • corn: can be white, yellow or bicolored • Peas: ... coulis, and compotes (simmering dried fruit, currants, and raisins)  When baking fruits, choose firm fruits that are whole or cut into large pieces 9. 1 Chapter | Fruits and Vegetables 10 Vegetables: ... to the particular type of fruit or vegetable 9. 1 Chapter | Fruits and Vegetables Fruits  Fruits are grouped by growing season and location:  Summer fruits include: (several drupes) • berries:... (garlic, fresh herbs, and ginger) 9. 2 Chapter | Fruits and Vegetables 18 Cooking Vegetables  Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients:  Boiling: