Fruit and Vegetable Prep Food Service Occupations 2
Fruit and Vegetable Prep Food Service Occupations 2
Fruits �Can be purchased fresh, frozen, canned or dried. �Fresh fruit is normally best, but not all fruit is always in season and fresh fruit must be used quickly to avoid spoiling
Fruit Storage �Most fresh fruit should be refrigerated ◦ Bananas are an exception, as they should be stored at room temperature. �How long a fruit can be stored for depends on the fruit. �Canned fruit should be stored in a cool, dry area �Frozen fruits should stay frozen until they are needed and then thawed slowly in a refrigerator
Fruit Preparation �Fresh fruit should always be washed and dried before using
Vegetables �Normally a side to an entrée dish �Can often lack variety and are overcooked �Classified as fresh or dried, depending on their nature when ripe ◦ Fresh classified according to color and part of the plant it comes from �EX: Green beans, peas, broccoli, etc… ◦ Dried are classified as legumes �EX: Dried beans, dried peas
Fresh Vegetables �Classified by color ◦ Green �Peas, green beans, spinach ◦ Yellow �Carrots, corn, squash ◦ Red �Red cabbage, beats ◦ White �Cauliflower, onions, turnips
Dried Legumes �Lima beans �Lentils �Dried Peas �Kidney and other beans �Cooked by simmering �Often soaked for several hours before cooking
Vegetables: Market Forms �Fresh ◦ Wash and dry before using ◦ Do not need long to cook �Frozen ◦ Do not need to be washed ◦ Do not need long to cook �Canned ◦ Store in a cool, dry place ◦ Do not overcook �Dried ◦ Easy to store since they have little moisture ◦ Soak and simmer to cook
Cooking Vegetables �Use only enough water to cover the vegetables �Salt your water �Cook only until tender �Can shock the vegetables in ice water to stop the cooking process �Cut into uniform sizes �Clean and store properly
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