1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 9 Fruits and Vegetables

2. Fruits: Types and Market Forms  The sweetness of fruits comes from fructose, a natural form of sugar.  Fruits and vegetables should be plump and free of bruises, mold, brown or soft spots, and pest damage.  Overall, the color and texture should be appropriate to the particular type of fruit or vegetable. 2 A fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds. 9.1 Chapter 9 | Fruits and Vegetables

3. Fruits  Fruits are grouped by growing season and location:  Summer fruits include: (several drupes) berries: highly perishable cherries: Queen Anne or Bing peaches, nectarines: freestone or clingstone plums: dried are prunes pears: bosc or d’Anjou Grapes: used to make jelly, wine, raisins melons: crenshaw, honeydew 3 9.1 Chapter 9 | Fruits and Vegetables

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

5. Tropical fruit  Tropical fruits are named for the climatic conditions under which they are grown.  Tropical fruits include: 1. figs 2. Kiwis 3. mangos 4. bananas 5. papayas 6. pomegranates 7. star fruit 8. passion fruit

6. Purchasing Fruits  Some fruits are available all year while others have a specific growing season.  During a fruit’s growing season, supply is plentiful, quality is higher, and the price is usually lower.  Quality grades 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 size, color, shape, texture, and defects.  Canned products: highest grade is U.S. Grade A Fancy 6 9.1 Chapter 9 | Fruits and Vegetables

7. Storing Fruits  Many ripe fruits, except for bananas, can be stored at 41°F or lower.  Certain fruits emit ethylene gas, which causes fruits to ripen (bananas, apples, melons, and avocados)  Most fruits need to be kept dry because excess moisture causes produce to spoil quickly.  Fruits that need to ripen should be stored at room temperatures of 65°F to 70°F. 7 9.1 Chapter 9 | Fruits and Vegetables

8. Preparing Fruits  Cleaning is the first step in preparing fruit.  Preparing fruit includes removing skins, removing cores, removing seeds and stones, zesting, and removing stems.  Fresh fruit can be juiced and puréed. 8 9.1 Chapter 9 | Fruits and Vegetables

9. Cooking Fruits  enzymatic browning 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 acid, such as lemon juice, as soon as they are cut.  When fruit is cooked: add sugar or an acid to keep the fruit firm  Firm fruits that are poached are cooked in simmering liquid (apples, pears, peaches) 9 9.1 Chapter 9 | Fruits and Vegetables

10. Cooking Fruits (cont.)  Fruit has a rich, syrupy flavor when sautéed in butter, sugar, and spices (Banana Foster)  Some of the most popular fruit sauces include applesauce, fresh berry coulis, and compotes (simmering dried fruit, currants, and raisins)  When baking fruits, choose firm fruits that are whole or cut into large pieces. 10 9.1 Chapter 9 | Fruits and Vegetables

11. Vegetables: Types and Market Forms  Vegetables are often categorized by their botanical origins or by their edible parts:  Flower vegetables include: broccoli: can be served raw or cooked cauliflower: served raw (crudites) or breaded and deep fried (Japanese tempura) Brussels sprouts: miniature cabbages; steamed cabbage: eaten raw as coleslaw or stir fried 11 A vegetable is an edible, herb-like plant. The edible parts of vegetables include the leaves, fruit, stems, roots, tubers, seeds, and flowers. 9.2 Chapter 9 | Fruits and Vegetables

12. Fruit vegetables  Fruit vegetables include: avocados: use lime to prevent discoloring; guacomole cucumbers: mild flavor, eaten raw Eggplants: colors range from black (black beauty) to green; always cooked (babaganoush – an eggplant dip) Peppers: can be sweet (bellpepper) or hot (habanero, cayenne) Squash: eaten raw or cooked tomatoes: 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 lettuce: iceberg, romaine, bibb  mustard greens: has a strong flavor  Spinach: can be eaten raw or cooked  Swiss chard: flavor similar to spinach

14. Vegetables: Types and Market Forms (cont.)  Seed vegetables include: corn: can be white, yellow or bicolored Peas: some can be eaten in the pod (sugar snaps) Beans: green beans, yellow wax beans 14 9.2 Chapter 9 | Fruits and Vegetables

15. Root/tuber vegetables  Root vegetables include: carrots: raw (crudites), garnish, cooked Beets: originally grown for the tops, not the roots radishes: used as garnish, peppery flavor Turnips: peppery flavor; boiled or mashed Onions: many varieties (Vidalia, pearl, Bermuda) Shallots and scallions: mild flavor; pulled before they are mature Leeks: mildest flavor of onion family  Tuber vegetables (can regenerate it’s own plant) include potatoes, sweet potatoes, and yams

16. Stem vegetables  Stem vegetables include: asparagus: tender stalks and tips celery: appetizer either stuffed or served with dip artichokes: immature flower of a thistle plant Mushrooms: member of fungi family; eaten raw or cooked  hydroponic farming, vegetables are grown indoors year-round in nutrient-enriched water.  during their growing seasons, vegetables are plentiful, the quality is higher, and the prices are usually lower.  The same USDA fruit quality grades apply to vegetables as well.

17. Storing Vegetables  Roots and tubers should be stored dry and unpeeled in a cool, dark area (after removing leafy tops)  Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly (only keep produce for 4 days)  Produce should not be peeled, washed, or trimmed until just before it is used.  Vegetables that need to ripen should be stored at room temperatures of 65°F to 70°F. Once produce is ripe, refrigerate it immediately or it will become overripe. 17 9.2 Chapter 9 | Fruits and Vegetables

18. Preparing Vegetables  All fresh vegetables must be cleaned thoroughly.  Dicing: refers to about a half-inch cube. This is a common technique for use with vegetables.  Mincing is a fine chop cut made by using a chef ’s knife (garlic, fresh herbs, and ginger). 18 9.2 Chapter 9 | Fruits and Vegetables

19. Cooking Vegetables  Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients:  Boiling: for hard, starchy vegetables.  Parboiling/blanching: partially cooks vegetables in boiling water.  Steaming: best way to retain vitamins and minerals.  leave vegetables whole, with the skin or peel intact, and steam it with its own moisture to maintain nutrients  Roast or bake vegetables in a hot or moderate oven. This cooking method is best suited to vegetables with thick skins (squash, potatoes, eggplants) 19 9.2 Chapter 9 | Fruits and Vegetables

20. Cooking Vegetables (cont.)  Sauteed: vegetables with little or no skin  Glazing is a finishing technique that gives vegetables a glossy appearance (cook with honey, sugar or syrup)  Cook batter-dipped vegetables in oil or butter until their exteriors are lightly browned and crisp (onion rings)  To marinate vegetables, soak them in oil or vinegar, herbs, and spices. This gives them added flavor and helps to tenderize the vegetable.  Sous vide: uses airtight plastic bags placed in hot water  cook vegetables soon after purchase and then serve them as quickly as possible to maintain freshness 20 9.2 Chapter 9 | Fruits and Vegetables