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