1. 1 FRMCA Level 1, Chapter 9 Fruits and Vegetables 2015 Summer Institutes Level 2

2. 2 Session Objectives Identify and describe different types of fruit. List factors that affect produce purchasing decisions. Match and cook fruit to appropriate methods. Identify and describe different types of vegetables. Match and cook vegetables to appropriate methods. List ways to hold vegetables that maintain their quality. 9.1

3. 3 Fruits are grouped by growing season and location: Summer fruits: Berries, cherries, grapes, melons, peaches, nectarines, plums, pears Winter fruits: Apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines Fruits 9.1

4. 4 Tropical fruits: Figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, passion fruit –Named for the climatic conditions under which they are grown Fruits continued

5. 5 Purchasing Fruits Some fruits are available year long, while others have specific growing seasons. Quality, degree of ripeness, and the price of fruit vary with the season. During a fruit’s growing season, supply is plentiful, quality is higher, and the price is usually lower. 9.1

6. 6 Purchasing Fruits continued Quality grades: A rating system based on quality standards—the better the quality, the higher the quality grade assigned to it. –The quality of a fruit is based on a combination of size, color, shape, texture, and defects. –Most fresh fruit purchased for restaurant and foodservice operations is U.S. Fancy, the second-highest grade. (U.S. Extra Fancy is the highest.) –Canned products rated U.S. Grade A Fancy have the highest quality among canned goods. 9.1

7. 7 Factors When Purchasing Fruit Decisions are typically based on: Recipe requirements Staff skills Available equipment Vendor limitations 9.1

8. 8 Cleaning is the first step in preparing fruit. Preparing fruit includes removing skins, removing cores, removing seeds and stones, zesting, and removing stems. Use a sharp knife to cut fruit to ensure that your cuts are clean. Preparing Fruits 9.1

9. 9 Preparing Fruits continued Fruit is often cut into wedges, slices, chunks, or cubes for service. Fresh fruit can be juiced and puréed. Dried fruit does not require advanced preparation, but when used as an ingredient in a dish or baked item, rehydrate or soften dried fruit before adding it. 9.1

10. 10 Preparing fruits for cooking begins with washing the fruit with water, and may then require peeling, slicing, and cutting. Enzymatic browning is a chemical process causing fruit to turn brown when oxygen in the air comes in contact with the flesh of cut fruit. Cooking Fruits

11. 11 Cooking Fruits continued 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 with sugar, the sugar is absorbed slowly into the cells, firming the fruit. When grilling or broiling fruit, cook it quickly to avoid breaking down the fruit’s structure.

12. 12 Cooking Fruits continued Fruits that are poached are cooked in simmering liquid. When sautéed in butter, sugar, and spices, fruit has a rich, syrupy flavor. Popular fruit sauces include applesauce, fresh berry coulis, and compotes. 9.1

13. 13 Cooking Fruits continued Fruit sauces are made by cooking the fruit in liquid until the fruit has been broken down. Then a sweetener is added (sugar, honey, or syrup). When baking fruits, choose firm fruits that are whole or cut into large pieces. Apples are the easiest to prepare. Fruit plates and salads should be served at room temperature to ensure the best flavor. 9.1

14. 14 Types of Vegetables Vegetables are often categorized by their edible parts and may be classified as: Flower Fruit Green leafy Seed Root/Tuber Stem

15. 15 Fresh vegetables must be washed and cleaned thoroughly to remove surface dirt and contaminants. Fruits and vegetables should not be cut on the same cutting boards as raw meat, fish, or poultry. Preparing Vegetables

16. 16 Preparing Vegetables continued When cutting vegetables: The cutting surface should be at a comfortable height. The cutting station should have a container to hold peelings and another to hold the cut vegetables.

17. 17 Dicing: Cutting a product into cubes with a chef ’s knife About a half-inch cube Common technique for use with vegetables Mincing: A fine chop cut made by using a chef ’s knife or mezzaluna –Commonly used on smaller foods, such as garlic, fresh herbs, and ginger Preparing Vegetables continued

18. 18 Preparing Vegetables continued

19. 19 Preparing Vegetables continued

20. 20 Cooking Vegetables Prepare vegetables for cooking as close to the actual cooking time as possible to ensure the vegetables’ freshness. Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients: –Boiling: Best for hard, starchy vegetables –Blanching: Partially cooking vegetables by placing them in hot water or oil for a short period of time 9.2

21. 21 Cooking Vegetables continued –Parboiling, like blanching, partially cooks vegetables in boiling water. –Steaming is the best way to retain vitamins and minerals.

22. 22 Microwave cooking: –Cook vegetables in a small amount of liquid in a covered, microwave-safe container. –Leave the vegetable whole, with the skin or peel intact, and steam it with its own moisture. Roast or bake vegetables in a hot or moderate oven. –Best suited to vegetables with thick skins that protect the interior from drying or scorching. Cooking Vegetables continued 9.2

23. 23 Vegetables with little or no skin are best when sautéed. –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. Some vegetables can be grilled from the raw state; others must be marinated first. Cooking Vegetables continued 9.2

24. 24 Cooking Vegetables continued To marinate vegetables, soak them in oil or vinegar, herbs, and spices. This gives them added flavor and helps to tenderize the vegetable. Vegetable stews and braises are good ways to retain the vitamins and minerals that are transferred to the cooking liquid. 9.2

25. 25 Matching Vegetables to Cooking Methods Cooking MethodAppropriate for: BakingCarrots, eggplant, mushrooms, onions, potatoes, squash, tomatoes BoilingDried beans and legumes, cabbage, carrots, corn on the cob, potatoes BraisingCabbage, celery, mushrooms, potatoes, squash zucchini BroilingEggplant, mushrooms, onions, tomatoes

26. 26 Matching Vegetables continued Cooking MethodAppropriate for: Deep-fryingBrussels sprouts, carrots, cauliflower, eggplant, potatoes, squash, zucchini SteamingArtichokes, asparagus, green beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, onions, potatoes

27. 27 Sous Vide and Puréed Vegetables In the sous vide method, food is cooked for a long time—sometimes well over 24 hours. –Vegetables are placed in airtight plastic bags in hot water, well below boiling point. Puréed vegetables can be served as individual dishes or used in other preparations. –Cooked vegetables are pushed through a sieve or food mill, or by using a heavy-duty blender or chopper.

28. 28 Holding Vegetables Cook vegetables soon after purchase. Maintain overall quality by serving them as soon as possible. Boiled or steamedRefresh in cold water StarchyDrain well and spread out to dry Baked or roasted  Hold uncovered in a holding drawer (serve within 4 hours)  Spread them on sheet pans, cool completely, and wrap Braised or stewedHold in steam table

29. 29 Holding Vegetables continued Vegetables may be reheated by: –Simmering in stock or water –Microwaving –Sautéing them in butter or cream –Dry- sautéing using cooking spray in the pan Avoid holding vegetables in steam tables or directly in water for long periods of time.