Fruits and Vegetables
Guacamole
a favorite traditional Mexican dip, uses mashed avocados as the main ingredient with tomatoes and onions
mincing
a fine chop cut made by using a chef 's knife or mezzaluna. This cut is commonly used on smaller foods, such as garlic, fresh herbs, and ginger.
glazing
a finishing technique that gives vegetables a glossy appearance. Add a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats.
sous vide
a method in which food is cooked for a long time, sometimes well over 24 hours. Rather than placing food in a slow cooker, this method uses airtight plastic bags placed in hot water well below boiling point. Food is cooked using precisely controlled heating, at the temperature at which it should be served.
microwave
cause food molecules to vibrate, and the friction from that vibration generates heat. This causes the food's natural liquids to steam the item. Cook vegetables in a _________-safe container, covered, in a small amount of liquid. Or leave the vegetable whole, with the skin or peel intact, and steam it with its own moisture.
(rich in sugars, starches, vitamins, and minerals. These plants exist both above and below ground. A single root extends into the ground and provides nutrients to the leafy green part of the vegetable that is above the ground. Some common root vegetables include) carrots, beets, radishes, turnips, and onions.
common root vegetables
blanching
quickly and partially cooking veggies in hot water or oil.
41*F or lower for regular preservation but for ripening at 65*f-70*F
temperatures to store room temperature fruit
ethylene gas
this causes fruit to ripen or fruits and vegetables to soil
hydroponic farming
this technique is when vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient-enriched water with no soil.
Pan-fry
vegetables are cooked with breading or batter. Cook batter-dipped vegetables in oil or butter until their exteriors are lightly browned and crisp.
Sauté(ed)
vegetables with little or no skin are best when cooked this way. this gives vegetables a crisp texture. Some vegetables are suitable for this cooking method in their raw state, such as mushrooms and onions. Partially cook denser vegetables, such as green beans and carrots, before they are cooked using this cooking method.
apples and citrus fruits
what are common examples of winter fruits?
figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, and passion fruit
what are the common examples of tropical fruit?
berries, cherries, grapes, melons, peaches, nectarines, plums, and pears.
what are the common summer fruits?
cleaning, peeling, slicing, dicing, chopping, and mincing.
what are the preliminary preparations for vegetables
flower, fruit, green leafy, seed, root/tuber, or stem vegetable.
what are the seven types of vegetables?
summer fruits, winter fruits, and tropical fruits
what are the three types of fruits?
(it causes) fruit to turn brown
what does enzymatic browning cause?
polyphenol oxidase
what is ppo?
as close to preparation time as possible
when do you wash vegetables?
fruits that contain PPO
where does the enzymatic browning reaction occur?
it is a fruit's survival technique to protect it from the environment.
why does enzymatic browning occur?
Seed vegetables
In this category, the edible por- tions of the vegetable (kernels, peas) are actually seeds
Flower vegetable
"head" of the vegetable
enzymatic browning
A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit.
fructose
A natural form of sugar found in fruits
ppo (polyphenol oxidase)
An enzyme that causes fruit to turn brown
drupes
Fruits that have a central pit enclosing a single seed
steaming
It is the best way to retain vitamins and minerals because the vegetables are cooked gen- tly in a vapor, or steam bath, not in direct contact with water.
tempura
Japanese-style breaded and deep- fried vegetables.
Parboiling
Like blanching, partially cooks vegetables in boiling water.
root vegetables
Rich in sugars, starches, vitamins, and minerals, These plants exist both above and below ground. A single root extends into the ground and provides nutrients to the leafy green part of the vegetable that is above the ground.
fruit vegetables
These products come from flowering plants and have seeds, which technically make them fruits. But when we think of how we eat them, we eat them as vegetables
Roasting and Baking
cook vegetables in a hot or moderate oven. Leave them whole or cut them into large pieces without adding liquid. This cooking method is best suited to vegetables with thick skins that protect the interior from drying or scorching, such as winter squash, potatoes, and eggplant.
boiling vegetables
cooking veggies in boiling hot water best used for hard starchy vegetables
dicing
cutting a product into cubes with a chef 's knife
Tuber Vegetable
enlarged, bulbous roots capable of generating a new plant. these are actually fat, underground stems.
citruses, wine, and vinegar
examples of acids lower the ph to slow down discoloration
Boiled or steamed vegetables can be refreshed in cold water. Starchy vegetables should be well drained and spread out to dry. Baked or roasted vegetables should be held uncovered in a holding drawer if they are to be served within four hours of their preparation. If not, spread them on sheet pans, cool completely, and then wrap them. Braised or stewed vegetables can be held in a steam table. Various methods of reheating vegetables include simmering them in stock or water, microwaving, sautéing them in butter or cream, or dry-sautéing using a cooking spray in the pan.
holding vegetables techniques
run them under water that is a little warmer than the produce. When cleaning leafy greens, such as lettuce and spinach, remove the outer leaves, and pull the lettuce and spinach completely apart and rinse thoroughly
how do you clean vegetables?
coat them with an acid
how to combat enzymatic browning?
tender outside, crisp inside, bright color, no wilting
how to test for doneness
Green leafy vegetables
leaves in plant that are very high in vitamins A and C, iron, and magnesium.
broccoli, cauliflower, Brussels sprouts, and cabbage. (When we think of cooking these products, we focus on the "head" of the veg- etable.)
list common flower vegetables
avocados, cucumbers, eggplants, peppers, squash, and tomatoes (These products come from flowering plants and have seeds, which technically make them fruits. But when we think of how we eat them, we eat them as vegetables.)
list common fruit vegetables
various types of lettuce, mustard greens, spinach, and Swiss chard. (Green leafy vegetables are very high in vitamins A and C, iron, and magnesium.)
list common green leafy vegetables
corn, peas, and beans (In this category, the edible por- tions of the vegetable (kernels, peas) are actually seeds.)
list common seed vegetables
potatoes, sweet potatoes, and yams (Tubers are enlarged, bulbous roots capable of generating a new plant. Tubers are actually fat, underground stems.)
list common tuber vegetables
Cherries, plums, peaches, nectarines, and apricots
list examples of drupes
U.S. Grade A Fancy (highest quality), U.S. Grade B Choice (second best), and U.S. Grade C stan- dard (poor quality).
list grades of canned fruit from highest to lowest
U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, U.S. No. 2, and U.S. No. 3.
list grades of fresh fruit from highest to lowest
Boiling (blanching, parboiling) Steaming Microwaving Roasting and baking Sautéing and stir-frying Pan-frying Deep-frying Grilling Stewing and braising Sous vide Puréeing
list the vegetable cooking methods