Fruits & Veggies
Examples of flowers
Broccoli, cauliflower, artichokes
Examples of leaves
Brussels sprouts, cabbage, lettuce, spinach
Selecting & storing fruit
Buy in season, not bruised or damages, freshness, ripeness, wash all but berries, ripen fruits at room temp, refrigerate ripe fruits, berries are highly perishable
Leaves
Can be served raw or cooked, shrink when cooked because of high water content, flavors of leafy greens range from mild to spicy
Fruit variations
Canned Frozen Dried
Enzymatic browning
Chemical reaction that causes browning on fruit when oxygen reacts with special protein
Examples of drupes
Cherries peaches plums apricots nectarines
Signs of vegetable quality
Color & texture Ripeness Shape Size Condition
Fruit vegetables
Come from flowering plants and contain at least one seed, technically fruit of the plant, categorized as vegetables because they are savory
Cooking fruits
Cooking in sugar maintains shape Want to preserve nutrient change form & prolong storage Simmering Grilling Baking Broiling Frying Microwaving
Fritters
Dip cut up fruits in batter and deep fat fry
Seeds
Edible seeds, some of pods are edible but seeds are more nutritious
Vitamins in fruits
Fiber , vitamin a , vitamin c , calcium
Underripe fruit
Firm, lack flavor, not at top eating quality
Examples of bulbs
Garlic, onion, leek
Zest
Grated pieces of fruit rind
Regreening
Green substance returns to skins of ripe oranges
Roots
Grow deep in the soil, store & provide food to their plants, making them rich in nutrients
Tropical
Grow in warm climates, exotic, different in skin composition and seed characteristic
Flowers
Grow quickly in cool weather, served raw and cooked,
Examples of pomes
Apples pears
Examples of stems
Asparagus, celery, bamboo shoots
Examples of tropical
Bananas mangoes papayas pineapples pomegranates kiwi
Examples of roots
Beets, carrots, parsnips, radishes, rutabagas, turnips
Fruit classifications
Berries Drupes Pomes Citrus Melons Tropical
Examples of berries
Blueberries strawberries grapes
Berries
Small juicy fruits with think skin and fragile cell structure
Immature fruit
Small, poor color & texture
Pomes
Smooth skin with a central seed containing core, thick layer of flesh
Cooking vegetables
Softens cell walls Easier to digest Appealing color Natural flavors More mellow Little nutrient loss
Reconstituting
Restoring a dried fruit to former condition by adding water
Vegetable Classifications
Roots Tubers Leaves Fruits Bulbs Stems Flowers Seeds
Melons
Large and juicy with thick rinds and many seeds
Tubers
Large, round, underground stems that grow just below the surface of the soil, store & provide food to their plants, making them rich in nutrients
Examples of citrus
Oranges limes lemons grapefruit tangerines
Drupes
Outer skin covering a soft fleshy fruit, surrounds a sing hard stone or pit which contains seed
Examples of seeds
Peas, corn, beans
Examples of tubers
Potatoes, sweet potatoes, jicama, yam, taro, cassava
Stems
Produce edible stems,stalks, and shoots, picked when young and tender
Mature fruit
Reached full size & colod
Ripe fruit
Reached peak flavor ready to eat
Trifle
Refrigerated dessert with layers of cake jam jelly fruit custard and whipped cream
Citrus
Thick rinds and thin membranes separating flesh into segments
Examples of fruit vegetables
Tomatoes, cucumbers, eggplant, okra, peppers, pumpkins, squash
Bulbs
Vegetables which bulb flesh is edible, seasoning & flavoring, strong taste & odor
Preparing vegetables
Wash in cool running water Don't soak Eat edible skins Salads, crudités, snacks Store with ice cubes or cold water
Examples of melons
Watermelon cantaloupe honeydew casaba