Culinary Test Chapter 12.1 Fruit

raisins

dried grapes

Seckel

Crisp, flesh, with a delicate sweet, spicy flavor. May be eaten fresh (some consider it too crisp for eating fresh), poached, cooked or canned. Fall.

Cantaloupe

Smooth, orange, juicy flesh, very sweet, with a pleasant melon aroma. Eaten fresh. Summer

oxidization

Some fruit begins to turn brown as soon as it is cut and exposed to air.

Lime

Tart-flavor, juicy, often seedless. Used for juice, zest and flavoring. Year-round.

Jonathan

Tender flesh, semitart flavor. May be eaten fresh or used in pies and sauces. Can be frozen. Sept. to January.

cleaning

The first step in preparing fruit

Fruit cocktails

A combination of fruit that has been peeled, sliced or cut, cooked in syrup, and canned

Red Bartlett

Aromatic and sweet, with a juicy, buttery texture. May be eaten fresh, poached or canned. Fall.

Kiwi

Bright green, juicy flesh with a white core surrounded by minuscule black seeds and thin brown fuzzy skin. Eaten fresh. Year round.

Coconut

Brilliant white flesh, rich and sweet, and somewhat starchy, surrounded by a hard brown shell. May be eaten fresh or used for baked goods and confections or in stews and curries. Often dried, canned as milk or cream, or frozen. Year round.

Fruit Purées Purée

Can be made from poached or stewed fruit, using a food processor or blender to make a smooth and light _______

Francois Vatel

Chef to the Prince of Conde in Chantilly France. Used whipped cream later known as chantilly cream. He believed that his honor and the honor of his prince had been damaged because the fish hadn't arrived, and sas found dead.

poaching

Cooking in a liquid, usually with some sugar and other flavorings until it is tender. The fruit should still hold its shape.

Anjou

Creamy white flesh that is slightly grainy, aromatic, juicy, sweet, and slightly acidic. May be eaten fresh, poached, or used in baked goods. Fall.

Banana

Creamy white, soft flesh with sweet flavor. Varieties include yellow cavendish, red bananas, and baby or finger bananas. May be eaten fresh or used for baked goods. Year round.

Golden Delicious

Crisp flesh, sweet juicy. Stays white after cutting longer than other varieties. General purpose. September to May.

Granny Smith

Crisp, finely rextured, white or light-green flesh, tart. General purpose. April to July.

Pomegranate

Crunchy translucent red seeds surrounded by deep red, sweet, jellylike pulp. Has deep red, tough skin. Pockets of seeds are held in place by inedible white pith. May be aten fresh or used for juice. Spring through early winter.

Mango

Deep yellow, sweet flesh that is aromatic with a large flat seed in the middle of the fuit and skins ranging from red to green. May be eaten fresh, poached or canned. Year round.

Bosc

Dense, crip, smooth flesh, with a sweet-spicy flavor. May be eaten fresh, baked, or poached. Fall.

Crenshaw

Dense, juicy, peach colored flesh; sweet and slightly spicy. Two varieties: green and white. Eaten fresh. Early fall.

grocery and at specialty stores

Depending on availability, you can often find tropical and exotic fruit at ________

Candied or crystallized fruit

Dried fruit may be sweetened to produce ________

grilling broling sautéing frying baking

Dry heat methods

Kumquat

Edible, sweet rind and sour flesh. May be eaten fresh (with rind) or used in marmalades. October to January.

compote

Example of stewed fruit, made by slow cooking fresh or dried fruit

Braeburn

Firm flesh, sweet-tart flavor. General flavor, October to April.

Red Delicious

Flesh is yellow-white, with firm texture and sweet texture. General purpose. Sept. to June.

Nectarine

Flesh similar to peaches with a smooth skin that may be red, pink, yellow or white. May be eaten fresh or used for baking or jams. Summer.

Asian

Fragrant and juicy, with a crisp, grainy texture. Eaten fresh. Fall.

Damson Plum

Fragrant, juicy yellow-green flesh with skins from dark blue to indigo and a very tart flavor. Used for jams and jellies or in baking. Late summer.

U.S. Grade A Equivalent a Fancy U.S. Grade B Above average quality also known as choice U.S. Grade C Medium quality known as standard

Frozen fruit grades

Room temperature

Fruit has the fulest flavor when served at ______

Grill and broil

Fruit is cut into slices, left whole or threaded on skewers. To protext tender fruit, brush it lightly with melted butter. sprinkle with sugar or honey.

Sautéing glaze

Fruit is typically peeled and cut into pieces, then cooked over medium to high heat in butter. Adding sugar produces a rich ______ on sautéed fruit.

gas ethylene

Fruit ripens because of a _____ it gives off, known as ________

Maturation

Fruit that is left to grow on the vine, tree or bush until it has reached its full size has reached ________

firm heavy sweet

Good quality melons should be _____ and _____ for their size. Check for a _______ aroma

U.S. Fancy Premium quality produce U.S. no. 1 Good quality U.S. no. 2 Medium quality U.S. no. 3 Standard quality

Grades for the fresh fruit

rotten

If left to ripen for too long, fruit will eventually turn _________

USDA's agricultural marketing Service (AMS)

Is responsible of grading the produce that is harvested

Cherry

Juicy flesh; some varieties are more sour than sweet, others are sweeter. Skins and flesh may be red, black or white. May be eaten fresh or used for baking, syrups, jams or sauces. Often dried, canned or frozen. Early summer.

Papaya

Juicy, sweet-tart orange flesh with a core of glossy, dark gray edible seeds that have a peppery flavor. Is a pear shaped fruit with yellowish-green skin. May be eaten fresh, poached or used to make purées. Year round.

Casaba

Light green-white flesh taht is delicately sweet. Can be stored longer than most other melons. Eaten fresh. Early fall.

Santa Rosa Plum

Light-yellow soft, juicy flesh with a sweet-tart flavor. May be eaten fresh or used for jams and jellies. Summer.

pears winter

Like apples, _________ are a popular _________ fruit because they can be held successfully in cold storage for several months withoutoverripenning or losing their quality.

Ripening

Means that the fruit has developed the brightest color and deepest flavor, sweetness and aroma.

_________ are in several varieties, each differing in size, taste, color, and skin texture. Grow on vines and sit directly on the ground, giving one part of the rind a white, faded patch where it doesn't get any sun.

Melons

poaching, stewing

Moist heat options

short perishable few

Most fruit has a relatively ________ growing season, and some fruit is _________ lasting only _______ days

fritters Frying

Pieces of fruit can be coated in batter and then fried to make ________. This process is called ______

Red Currants

Red, black, or white flesh, red is the sweetest. Generally cooked in jams, jellies and syrups, dried. Midsummer.

Red bananas

Shorter and typically sweeter than cavendish.

Boysenberries

Similar in flavor and texture to red raspberry, but larger, with larger seeds, and a bit tarter. May be eaten fresh or used in jams and jellies, syrups. Spring.

Golden Rasberries

Similar in flavor and texture to red raspberry. May be eaten fresh or used in baking, syrups and sauces. Two seasons: early and late summer.

Blackberries

Similar in texture and flavor to red raspberry, but larger, with larger seeds, and a bit sweeter. May be eaten fresh or used in jams, jellies, baked goods, sauces, syrups. Midsummer.

Clementine

Similar to an orange, but less tart, smaller, and seedless. Eaten fresh. November to February.

stewing

Similar to poaching, but stewed fruit is often served with its cooking liquid.

Apricot

Soft flesh, juicy and fragrant, with a sweet-tart flavor. May be eaten fresh or used for baking, syrups, jams, sauces and purées. Often dried, canned or frozen. Summer.

Persimmon

Soft, creamy orange-red flesh with a slightly tangy sweetness. Has red-orange smooth skin. May be eaten fresh, poached, or used in baked goods or jams. Late fall through early spring.

Red Raspberries

Sweet and juicy flesh with many seeds. May be eaten fresh or used in baking, sauces, syrups. Two seasons: early and late summer.

Blueberries

Sweet and juicy. May be eaten fresh and dried or used in baking. Late summer.

Orange

Sweet tart flavor, juicy some varieties are seedless. May be used for juice, zest or flavoring, or used in marmelada, or eaten fresh. Year-round.

Guava

Sweet, fragrant flesh that can be pale yellow to bright red with small edible seeds. The thick skin ranges in color from yellow to deep purple. May be eaten fresh or puréed for juice or concentrate. Midsummer through winter.

Fig

Sweet, soft flesh that may be pink, red or amber, with many tiny seeds and purple, green or brown skin. May be eaten fresh, poached or used in baked goods. Often dried. Late spring through winter.

Grapefruit

Sweet-tart flavor, juicy; some varieties are seedless. Flesh can be pale yellow, pink, or deep red. May be eaten fresh or used for juice. Year round.

Tangerine

Sweet-tart flavor, less tart than an orange; juicy, usually has many seeds. May be eaten fresh or used for juice. Obtober to April.

Pineapple

Sweet-tart, extremely juicy, fibrous flesh with tough diamond patterned skin and swordlike leaves. Fragrant and yielding when ripe. May be eaten fresh, poached or grilled, or used in bake goods. Often canned. Year round.

Minneola

Tastes like a tangerine, very juicy, very few seeds. May be eaten fresh or used for juice. November to February.

Rhubarb

Technically not a fruit, it is often treated as one. Its red celery like stalks are extremely tart and used primarily in jams and pies with a considerable amount of sweetener.

trim trim loss

The amount of scrpas you produce when cutting something is called _______, and the % of it for your whole product is called _________

Individually Quick Frozen (IQF)

The fruit is frozen whole or in slices or chunks without any added sugar or syrup.

fruit's flavor

The grade of the fruit does not necessarily tell you anything about the __________

growing season

The quality of fruit is directly related to its _____________

refrigeration

This slows down the ripening process slightly.

Baking

To add more flavor before _______ you can fill fruit with nuts or dried fruit, or add sauce

acidulated water (water to which you've added a little lemon or orange juice) 3 tbsp of lemon juice to 1 qt of water

To keep fruit from oxidizing, sprinkle or cover the flesh with ______

juice extractor

To make juice from fruit such as apples or pears, you need a _________

cherry pitter

To remove the hard stone from cherries, use ______

tip of your paring knife

To remove the stems of strawberries you use

hot or warm Plumping or rehydrating

To soften dry fruit you put it in a bowl, cover it with a ________ or ________ liquid and let it sit until it swells and softens slightly. Drain before serving. This process is called ________

Star fruit

Translucent, juicy golden flesh when ripe, with a sweet tart flavor, dark, edible seeds, and a thin, waxy edible skin that turns golden or yellow when ripe. Eaten fresh. Summer into early winter

parisienne scoop or melon baller

Used to make small rounds of balls of fruit

Passion Fruit

Very fragrant, with tart, golden flesh and tiny edible black seeds with a tough red skin or shell that dimples when the fruit is ripe. Eaten fresh or used to make purées or concentrates. Early winter months.

Watermelon

Very juicy, sweet red or yellow flesh; some seedless varietes. Eaten fresh. Mid to late summer.

Comice

Very sweet flavor, juicy, with silky smooth, soft flesh. Eaten fresh. Fall.

Date

Very sweet, sticky flesh with a thin, waxy skin and a long seed. May be eaten fresh or dried. Year round.

Lemon

Very tart flavor, juicy with seeds. Used for juice, zest and flavoring. Year-round.

Peel fruit

________ before poaching, it will speed the cooking process and allows the flavored liquid to penetrate the flesh.

Freestone fruit

________ fruit has flesh that separates easily from the pit.

Dried fruit

________ has an extremely long shelf life and still contains most of the flavor and sweetness of the fresh form.

apples and pears

_________ gives off generous amounts of ethylene. Store them away from other fruit because it can cause the other fruit to rot.

Clingstone

__________ fruit is a type of fruit with flesh that clings tightly to the pit, making it difficult to cut the flesh away cleanly.

Plantains

____________ are related to bananas with starcy flesh taht may be fried, boiled or mashed. Year round.

prunes

dried plums

bananas

example of fruit that is picked mature buth while it is till green.

fruit purée

is made by putting prepared fruit into a blender or food processor. If the fruit is hard or low in moisture you may need to precook it or add more liquid.

citrus zest

the peel on citrus fruit can be grated or cut into thin strips to produce. It is highly aromatic and can be used as a seasoning or as a garnish.

McIntosh

White flesh, juicy and tart. May be eaten fresh or used in sauces and cider. Can be frozen. Sept. to June.

peaches and nectarines

________ and ________ come in both clingstone and freestone varieties

apples and peaches

Examples of fruit that is picked after maturing but before ripening

Strawberries

Juicy and sweet, with seeds on the exterior, may nbe eaten fresh and dried or used in baked goods, sauces, jams and jellies. Late spring into early summer.

Honeydew

Juicy flesh, usually pale green. Considered the sweetest of all melons. Eaten fresh. Summer.

Ugli Fruit

Orange flesh, fewer seeds than a grapefruit, very juicy, has a smooth, sweet flavor. May be eaten fresh or used for juice. November to April.

reamer

A special tool known as ______ can be used to juice citrus fruit.

Pink Lady

Crisp, sweet flesh. Eaten fresh. Oct. to January.

Peach

Juicy, firm flesh that may be orange or a creamy white with a delicate aroma, varying degrees of tartness, and a sweet flavor. Peaches have a fuzzy skin that may be red, pink, yellow or white. May be eaten fresh or used for baking or jams. Summer.

apple of banana room

Place the unripe fruit in a paper bag, along with an _________ or ________. Twist the bag shut and keep at _______ temperature just until the fruit begins to soften.