Chapter 9 Fruits and Vegetables Copyright 2011 by

Fruits: Types and Market Forms A fruit is an organ that develops from the ……………………………. . § The sweetness of fruits comes from _______, a natural form of sugar. § Fruits and vegetables should be plump and free of …………………………… § Overall, the ____ and ____ should be appropriate to the particular type of fruit or vegetable. 9. 1 Chapter 9 | Fruits and Vegetables 2

Fruits § Fruits are grouped by growing _______ and _____: § Summer fruits include: (several drupes) • _____: highly perishable • _____: Queen Anne or Bing • ________: freestone or clingstone • _____: dried are prunes • _______: bosc or d’Anjou • _____: used to make jelly, wine, raisins • ______: crenshaw, honeydew 9. 1 Chapter 9 | Fruits and Vegetables 3

Winter fruit § Winter also offers a good selection of fruits that provide plenty of ______ and great taste. Winter fruits include: § ______: range from very tart (granny smith) to red delicious § ______: oranges, grapefruits, lemons, limes, and tangerines (all rich in vitamin ____)

Tropical fruit § Tropical fruits are named for the _______ conditions under which they are grown. § Tropical fruits include: 1. 2. 3. 4. 5. 6. 7. 8.

Purchasing Fruits § Some fruits are available all year while others have a specific _______ season. § During a fruit’s growing season, ____ is plentiful, _____is higher, and the ______ is usually lower. § _________ 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 …………………………… § Canned products: highest grade is …………………………. . 9. 1 Chapter 9 | Fruits and Vegetables 6

Storing Fruits § Many ripe fruits, except for ______, can be stored at 41°F or lower. § Certain fruits emit ethylene gas, which causes fruits to ripen …………………………. § Most fruits need to be kept _____ because excess moisture causes produce to spoil quickly. § Fruits that need to ____ should be stored at room temperatures of 65°F to 70°F. 9. 1 Chapter 9 | Fruits and Vegetables 7

Preparing Fruits § ______ is the first step in preparing fruit. § Preparing fruit includes removing skins, ……………………………. § Fresh fruit can be _____ and puréed. 9. 1 Chapter 9 | Fruits and Vegetables 8

Cooking Fruits § ______________ 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 _______, such as lemon juice, as soon as they are cut. § When fruit is cooked: add ____or an ____ to keep the fruit firm § Firm fruits that are poached are cooked in simmering liquid …………………………. . 9. 1 Chapter 9 | Fruits and Vegetables 9

Cooking Fruits (cont. ) § Fruit has a rich, syrupy flavor when ______ in butter, sugar, and spices (Banana Foster) § Some of the most popular fruit sauces include applesauce, fresh berry _______, and ______ (simmering dried fruit, currants, and raisins) § When baking fruits, choose ………………………………. 9. 1 Chapter 9 | Fruits and Vegetables 10

Vegetables: Types and Market Forms A vegetable is an edible, herb-like plant. The edible parts of vegetables include the …………………………………. § Vegetables are often categorized by their botanical origins or by their ______ parts: § Flower vegetables include: • ____: can be served raw or cooked • ______: served raw (crudites) or breaded and deep fried (Japanese tempura) • _______: miniature cabbages; steamed • ______: eaten raw as coleslaw or stir fried 9. 2 Chapter 9 | Fruits and Vegetables 11

Fruit vegetables § Fruit vegetables include: • ____: use lime to prevent discoloring; guacomole • _______: mild flavor, eaten raw • _________: colors range from black (black beauty) to green; always cooked (babaganoush – an _____ dip) • _______: can be sweet (bellpepper) or hot (habanero, cayenne) • _______: eaten raw or cooked • __________: a type of berry; best when vine ripened; green ones are good for frying

Green leafy vegetables § § § Green leafy vegetables include: various types of _____: iceberg, romaine, bibb _________: has a strong flavor ________: can be eaten raw or cooked _________: flavor similar to spinach

Vegetables: Types and Market Forms (cont. ) § Seed vegetables include: • ____: can be white, yellow or bicolored • ____: some can be eaten in the pod (sugar snaps) • _____: green beans, yellow wax beans 9. 2 Chapter 9 | Fruits and Vegetables 14

Root/tuber vegetables § Root vegetables include: • ____: raw (crudites), garnish, cooked • ______: originally grown for the tops, not the roots • _____: used as garnish, peppery flavor • _____: peppery flavor; boiled or mashed • _______: many varieties (Vidalia, pearl, Bermuda) • __________: mild flavor; pulled before they are mature • ______: mildest flavor of onion family § ____ vegetables (can regenerate it’s own plant) include potatoes, sweet potatoes, and yams

Stem vegetables § Stem vegetables include: • ______: tender stalks and tips • _____: appetizer either stuffed or served with dip • ____: immature flower of a thistle plant • ____: member of fungi family; eaten raw or cooked § ______ farming, vegetables are grown indoors year-round in nutrient-enriched water. § during their growing seasons, vegetables are _______, the ____is higher, and the _____ are usually lower. § The same _______ fruit quality grades apply to vegetables as well.

Storing Vegetables § Roots and tubers should be stored …………………………. § Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly …………………………. § Produce should not be _______, or _____ until just before it is used. § Vegetables that need to ripen should be stored at …………………. . Once produce is ripe, _____ it immediately or it will become overripe. 9. 2 Chapter 9 | Fruits and Vegetables 17

Preparing Vegetables § All fresh vegetables must be cleaned thoroughly. § ______: refers to about a half-inch cube. This is a common technique for use with vegetables. § ________ is a fine chop cut made by using a chef ’s knife (garlic, fresh herbs, and ginger). 9. 2 Chapter 9 | Fruits and Vegetables 18

Cooking Vegetables § Vegetables must be cooked in a way that protects their ………………………. § _______: for hard, starchy vegetables. § __________: partially cooks vegetables in boiling water. § _____: best way to retain vitamins and minerals. § leave vegetables whole, with the ………………………………. . § Roast or bake vegetables in a hot or moderate oven. This cooking method is best suited to vegetables with thick skins …………………. 9. 2 Chapter 9 | Fruits and Vegetables 19

Cooking Vegetables (cont. ) § _______: vegetables with little or no skin § Glazing is a finishing technique that gives vegetables a glossy appearance …………………. § Cook batter-dipped vegetables in oil or butter until their exteriors are lightly browned and crisp ……………… § To ______ vegetables, soak them in oil or vinegar, herbs, and spices. This gives them added ______ and helps to _______ the vegetable. § Sous vide: ………………………. § cook vegetables soon after purchase and then serve them as quickly as possible to maintain ______ 9. 2 Chapter 9 | Fruits and Vegetables 20