Culinary Essentials; Fruits and Vegetables

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Define exotic fruits

Contains many types of unusual fruits

Define Leafy greens

Cooked or served raw. Shrinks when it comes to contact with too much water.

Define seeds and pods

Veggies with edible seeds

How do you prep for leafy greens?

Wash; allow dirt to fall out

Name 2 examples of the cabbage family

broccoli and cauliflower

Name 2 examples of stems/stalks/shoots

celery and asparagus

Name 2 examples of roots/tubers

potatoes and carrots

What are the nutrients in legumes?

protein, soluble fiber, and complex carbs

Name 2 examples of seeds and pods

snow peas and green beans

Define pith

soft white layer between zest and fruit flesh

Define Bulbs

used for seasoning and flavor

Name 2 examples of the squash family

winter squash and pumpkins

Define Stem/Stalks/Shoots

Grown edible, picked young/tender

Define roots

Grows deep in soil

Define grapes

Grows in clusters on vines

Define tropical fruits

Grows in hot; tropical regions. Fully ripen after picked.

Define cabbage family

Grows quicker in cooler weather, has flowers, leaves, and heads.

Define squash family

Has large roots and trailing vines

What does vegetables add to a meal?

Adds color, texture, and flavor.

What is the minimum number of seeds in fruit?

At least 1 seed

Identify the most common cooking methods and what main cooking method it fits under (dry-heat, moist-heat, and combination)

Baking, poaching, simmering, broiling, grilling, deep-fry, sautéing.

Define "in season."

During the fruits main growing season

What does cooking do to vegetables?

Enhances flavor

Identify three guidelines for selecting fresh fruit?

Firm to the touch (besides plums, peach and banana etc...), heavy for their size, and good conditions.

Define pomes

Firm, thin skin, grows on trees

What part of the plant does fruit come from?

Flowering Part of the plant

Define ripe

Fruit is grown and ready to eat

Define Berries

Juicy thin skinned fruits with tiny seeds

Define tubers

Large, round and underground. Stem is shallow in soil.

What are three reasons to purchase fruit that is in season?

Lower cost, better quality, more plentiful.

Define Melons

Netted, smooth rind

Define legume

Plants with double seamed pods that have a single row of seeds.

What nutrients are fruits high in?

Potassium, dietary fiber, vitamin C, folic acid, and Vitamin A (for red and yellow colored fruits)

What does the USDA grade vegetables based on?

Quality, appearance, and condition of the veggie

How do you prep for root veggies?

Scrubbed with strong brush

What does the USDA grade fresh produce on?

Shape, size, color, texture, and defects

How do you know if a sweet potato is beginning to spoil?

Skin starts softening; skin dries and tightens

Why must legumes be cooked?

So it can digest

How do you prep for cabbage?

Soak in salt water for a short time

Define Drupes

Soft flesh, thin skin, one pit.

Name 2 examples of leafy greens

Spinach and kale

What are the 8 categories of vegetables?

Squash family, roots/tubers, seeds and pods, cabbage family, stems/stalks/shoots, bulbs, fruit-vegetables, and leafy greens.

What types of vegetables should be stored in a dry location at 60 - 70 degrees F?

Starchy veggies (Potatoes, winter squash, and onions)

Define Mealy potato

Thick skin, starchy flesh, best for baking and frying

Define Citrus Fruits

Thick, firm, rind covered by zest

Define zest

Thin layer of colored skin

Define waxy potato

Thin skin, less starch, best known for boiling (Idaho)

Name 2 examples of fruit-vegetables

Tomatoes and eggplant

Identify three things to avoid when selecting fresh fruit?

Too hard or soft, green or underripe, and/or damaged.

Define Fruit-Veggies

flowering plants, 1 seed. Fruit part of the plant

Define Ethylene Gas

odorless gas, corless gas, natural as fruit ripens

Name 2 examples of bulbs

onions and garlic


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