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