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.