1. Chapter 9
Fruits and Vegetables

2. Fruits: Types and Market Forms
A fruit is an organ that develops from the ………………………………………………………..
The sweetness of fruits comes from ______________, a natural form of sugar.
Fruits and vegetables should be plump and free of …………………………………………………………
Overall, the ____ and ________ should be appropriate to the particular type of fruit or vegetable.
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Chapter 9 | Fruits and Vegetables

3. Fruits __________: highly perishable __________: Queen Anne or Bing
Fruits are grouped by growing _______ and __________:
Summer fruits include: (several drupes)
__________: highly perishable
__________: Queen Anne or Bing
________________: freestone or clingstone
_________: dried are prunes
______________: bosc or d’Anjou
_________: used to make jelly, wine, raisins
____________: crenshaw, honeydew
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Chapter 9 | Fruits and Vegetables

4. Winter fruit
Winter also offers a good selection of fruits that provide plenty of ____________ and great taste.
Winter fruits include:
____________: range from very tart (granny smith) to red delicious
____________: oranges, grapefruits, lemons, limes, and tangerines (all rich in vitamin ____)

5. Tropical fruit
Tropical fruits are named for the _____________ conditions under which they are grown.
Tropical fruits include: 1. 2. 4. 5. 6. 7. 8.

6. Purchasing Fruits
Some fruits are available all year while others have a specific _____________ season.
During a fruit’s growing season, ________ is plentiful, _________is higher, and the ______ is usually lower.
_________________ are a rating system for fruit based on quality standards—the better the quality, the higher the quality grade assigned to it.
Quality is based on a combination of …………………………………………………………
Canned products: highest grade is ……………………………………………………..
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Chapter 9 | Fruits and Vegetables

7. Storing Fruits
Many ripe fruits, except for ___________, can be stored at 41°F or lower.
Certain fruits emit ethylene gas, which causes fruits to ripen ………………………………………………….
Most fruits need to be kept _________ because excess moisture causes produce to spoil quickly.
Fruits that need to ________ should be stored at room temperatures of 65°F to 70°F.
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Chapter 9 | Fruits and Vegetables

8. Preparing Fruits ___________ is the first step in preparing fruit.
Preparing fruit includes removing skins, ………………………………………………………….
Fresh fruit can be _________ and puréed.
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Chapter 9 | Fruits and Vegetables

9. Cooking Fruits
____________________________ occurs when the oxygen in the air comes in contact with the flesh of cut fruit, causing the fruit to turn brown.
To keep cut fresh fruits from discoloring, coat them with some form of _______, such as lemon juice, as soon as they are cut.
When fruit is cooked: add ________or an ________ to keep the fruit firm
Firm fruits that are poached are cooked in simmering liquid …………………………………………………..
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Chapter 9 | Fruits and Vegetables

10. Cooking Fruits (cont.)
Fruit has a rich, syrupy flavor when ___________ in butter, sugar, and spices (Banana Foster)
Some of the most popular fruit sauces include applesauce, fresh berry _______, and ___________ (simmering dried fruit, currants, and raisins)
When baking fruits, choose …………………………………………………………….
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Chapter 9 | Fruits and Vegetables

11. Vegetables: Types and Market Forms
A vegetable is an edible, herb-like plant. The edible parts of vegetables include the …………………………………………………………………….
Vegetables are often categorized by their botanical origins or by their ____________ parts:
Flower vegetables include:
________: can be served raw or cooked
____________: served raw (crudites) or breaded and deep fried (Japanese tempura)
______________: miniature cabbages; steamed
____________: eaten raw as coleslaw or stir fried
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Chapter 9 | Fruits and Vegetables

12. Fruit vegetables Fruit vegetables include:
________: use lime to prevent discoloring; guacomole
_____________: mild flavor, eaten raw
_________________: colors range from black (black beauty) to green; always cooked (babaganoush – an __________ dip)
_____________: can be sweet (bellpepper) or hot (habanero, cayenne)
_____________: eaten raw or cooked
___________________: a type of berry; best when vine ripened; green ones are good for frying

13. Green leafy vegetables
Green leafy vegetables include:
various types of __________: iceberg, romaine, bibb
__________________: has a strong flavor
_______________: can be eaten raw or cooked
_________________: flavor similar to spinach

14. Vegetables: Types and Market Forms (cont.)
Seed vegetables include:
________: can be white, yellow or bicolored
____: some can be eaten in the pod (sugar snaps)
_________: green beans, yellow wax beans
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Chapter 9 | Fruits and Vegetables

15. Root/tuber vegetables
Root vegetables include:
________: raw (crudites), garnish, cooked
______: originally grown for the tops, not the roots
_________: used as garnish, peppery flavor
_________: peppery flavor; boiled or mashed
_______: many varieties (Vidalia, pearl, Bermuda)
___________________: mild flavor; pulled before they are mature
____________: mildest flavor of onion family
________ vegetables (can regenerate it’s own plant) include potatoes, sweet potatoes, and yams

16. Stem vegetables Stem vegetables include:
___________: tender stalks and tips
_____: appetizer either stuffed or served with dip
________: immature flower of a thistle plant
________: member of fungi family; eaten raw or cooked
___________ farming, vegetables are grown indoors year-round in nutrient-enriched water.
during their growing seasons, vegetables are _______, the ________is higher, and the _____ are usually lower.
The same _______ fruit quality grades apply to vegetables as well.

17. Storing Vegetables
Roots and tubers should be stored …………………………………………………….
Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly ………………………………………………….
Produce should not be _______, ________, or __________ until just before it is used.
Vegetables that need to ripen should be stored at ………………………………….. Once produce is ripe, __________ it immediately or it will become overripe.
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Chapter 9 | Fruits and Vegetables

18. Preparing Vegetables All fresh vegetables must be cleaned thoroughly.
___________: refers to about a half-inch cube. This is a common technique for use with vegetables.
_______________ is a fine chop cut made by using a chef ’s knife (garlic, fresh herbs, and ginger).
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Chapter 9 | Fruits and Vegetables

19. Cooking Vegetables
Vegetables must be cooked in a way that protects their …………………………………………….
_____________: for hard, starchy vegetables.
____________________: partially cooks vegetables in boiling water.
_________: best way to retain vitamins and minerals.
leave vegetables whole, with the ………………………………………………………………..
Roast or bake vegetables in a hot or moderate oven. This cooking method is best suited to vegetables with thick skins …………………………………….
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Chapter 9 | Fruits and Vegetables

20. Cooking Vegetables (cont.)
______________: vegetables with little or no skin
Glazing is a finishing technique that gives vegetables a glossy appearance …………………………………….
Cook batter-dipped vegetables in oil or butter until their exteriors are lightly browned and crisp ………………
To ___________ vegetables, soak them in oil or vinegar, herbs, and spices. This gives them added ___________ and helps to ______________ the vegetable.
Sous vide: ……………………………………………….
cook vegetables soon after purchase and then serve them as quickly as possible to maintain ____________
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Chapter 9 | Fruits and Vegetables