Study Questions

How long can the seed stem be in a head of lettuce of acceptable quality?

1/3 of the way up

What is the year the round temperature in the CIA storeroom? Why is this significant in terms of produce storage?

33 degrees. It prevents quick spoilage by slowing down the enzymes that ripen the fruit/vegetable.

Which herb has the flavor profile reminiscent of parsley combined with tarragon?

???????

What are the stages of development of sweet peppers?

All start out green (which is immature and slightly bitter) and then change to yellow/red (sweet)

Which fruits do not ripen after harvest? (non-climacteric)

Apples, berries, cherries, citrus, grapes, pineapple, watermelon

Which fruits require additional ripening after harvest? (climacteric)

Avocados, bananas, cantaloupe, kiwi, papaya, pears, plantains, plums, peaches, nectarines, tomatoes

Why is an accurate scale an important piece of equipment for receiving?

Can help determine the quality of receiving produce

What causes the heat in hot peppers?

Capsaicin

Define a fruit; define a vegetable and explain the differences between the two according to culinary usage.

Fruit are The ovaries of a plant that surrounds or contains the seeds. Vegetables are the roots, tubers, stems, stalks, seeds, seed pods, and flowerheads of plants that may be safely eaten. Typically, fruit is ready to eat where as vegetables require additional preparation to become palatable.

What are special considerations when storing fresh corn?

Sugar content begins to decrease rapidly once harvested and should be as soon as possible to retain flavor. Store in 34 to 38 degrees to slow sugar to starch conversion

What is the difference between anise and fennel?

Anise is a separate plant whose only culinary purpose is its seeds which are used as a spice. Fennel is almost completely edible and while having the mild aroma and flavor of anise, it is not quite as biting or pungent

Who determines grading on produce and when are grades applied?

USDA but it is voluntary, advantageous because product is more consistent and can charge more

Celery stalks in good condition should be....?

firm, heavy for its size, show no browning or bruising, vibrant leaves with no yello

Dry onions of good quality and acceptable condition should be_________

firm, short tight neck, dry papery skin

Name four members of the salad green group

frisee, mache, belgian endive, escarole, radichio, watercress, arugula

What are the four major varieties of heading cabbages?

green cabbage, red cabbage, savoy cabbage, napa cabbage

Name four members of the lettuce group.

iceberg, romaine, butterhead, looseleaf

Lack of color on apples and/or pears indicates _________?

immaturity

What effect does ethylene gas have on leafy greens?

internal browning

What types of potatoes are best suited for baking and frying?

low moisture/high starch - russet, idaho

How is quality of celery evaluated?

must be tasted for bitterness

What is the difference between a yam and a sweet potato?

nothing

Agaricus (cremini) mushrooms are strongest in flavor when the veils are...?

open (as in portabello)

When apples yield to gentle pressure it indicates_________?

overripe

What fruit is always ripened off the tree in commercial production?

pear

What is the effect of ethylene gas on leafy green produce?

products giving off ethylene gas are improperly stored next to other leafy green vegetables it promotes internal browning

What happens to the ripening characteristics of tomatoes when chilled below 55?

ripening cannot continue because tomatoes are climacteric

What causes greening on potatoes?

solanine caused by sun exposure

Name four members of the cooking green group

spinach, chard, mustard greens, collards, kale, dandelion greens, beet greens

What types of potatoes are best suited for steaming and boiling?

waxy potatoes with high moisture and low starch - new potatoes, fingerling

What does ground color indicate on squash?

where the squash was grown on the ground

Leeks should yield a high ratio of _______ to leaves.

white portion

List the chilies by capsaicin levels

yellow/green/red peppers, anaheim, poblano, jalapeno, fresno, serrano, tiebird/cayenne, habanero, shishito

Acceptable quality in green beans and other edible pods is shown by what characteristics?

Firm, smooth pods, bright in appearance, free of surface scars and blemishes Tender pods, with small, delicate seeds* No tough, bulging or fibrous pods* No pitting, russeting or loss of color* No wilting, shriveling, flabby, rotted or moldy pods Shelling type pods should appear plump and bulging distinguishable by fully developed, mature seeds** No yellowing or soft spots of the pods

Seasonality

Fruits and vegetables acquired very early or very late in the growing season need to be purchased with extra care. These will certainly be high in price, but not necessarily be of high quality. Generally, fruits and vegetables at the peak of the season are lower in price and are likely to be of better quality and flavor.

Compare and contrast the potential shelf life of soft shelled versus hard shelled squash?

Hard shell last longer - picked mature Soft shelled have a short shelf life - picked immature

When a fruit is harvested ripe, what happens to its shelf life?

Lessens because it will not ripen further once picked. It will begin to decay

Define the following: local, seasonal, conventional and organic in terms of produce. Compare and contrast conventional vs. organic.

Local - produce found within proximity of your location Seasonal - vegetables and fruits that grow best at a certain time Organic - 1.Natural conservation of soil and water 2.No use of conventional fertilizers or pesticides made with synthetic ingredients 3.No bio engineering Conventional - opposite of organic. Not as fresh, less variety, industrialized farming

Which two herbs taste and smell very similar?

Marjoram and oregano

What is generally meant by the term "fresh" in the context of purchasing produce?

Not processed

What is the flavor component that distinguishes the salad greens grouping?

bitter

How would over maturity be indicated in broccoli? Cauliflower?

broccoli - yellow and loose cauliflower - brown and loose

List all the different produce items in the cabbage category

cabbage, brussel sprouts, kale, collard greens, broccoli, brocolini, bok choy, rabe, cauliflower, etc

Why are there designated areas, both refrigerated and non refrigerated, for fruits, vegetables and dairy items? Give three examples for non refrigerated produce items and explain why placement is important to the shelf life of the produce.

Certain fruits, including apples and melon, emit high amounts of ethylene gas which can accelerate ripening in unripe fruits and also promote spoilage in fruits and vegetables that are already ripe -- store in a separate refrigerated area. Tomato, potato, onion, shallots, and butternut squash are placed outside the walk-in because refrigeration ruins their texture and flavor and may even cause spoilage. Care must be taken with dairy products because they are susceptible to odor absorption -- store in a separate area away from fruits and vegetables

List important selection factors for carrots and other root vegetables

Well formed, firm, with a deep, rich color and smooth outer surface, heavy in relation to size Uniform in shape and size, according to variety Healthy, vibrant green tops if bunched No pithy, woody or fibrous interiors No growth cracks No wilted, decayed tops or signs of mold No soft, flabby roots No sprouting, skin punctures, excessive leaf scars or scaling

Describe quality factors for asparagus and artichoke

asparagus - tight tips, bright green color, can be jumbo, standard, small, or pencil thin; best from late February to June artichokes- green, pointy petals; baby or standard size, best from March to May, grown in California