ProStart Level 1
Name
Chapter 9.1Fruits
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the
assignment in early. Not completing the required chapter work will result in a lower class grade and may result in
you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE
ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
6 extra
credit points
On time
65 points
maximum
Late 1 day
52 points
maximum
Late 2 days
46 points
maximum
Late 3 days
39 points
maximum
Late 4 days
33 points
maximum
Late 5 days
1 point
maximum
Objectives: After reading Section 9.1, you should be able to answer the following questions:
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Identify and describe different types of fruit.
List and explain the USDA quality grades for produce.
List factors that affect produce purchasing decisions.
Identify procedures for storing fruit.
Explain how to prevent enzymatic browning of fruit.
Match and cook fruit to appropriate methods.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
Types and Market Forms
1. Define Fruit: ________________________________________________________________________________________________________________
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2. Define Fructose: ____________________________________________________________________________________________________________
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3. Is fructose bad for you? Why or why not?
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4. What are the market forms of fruit?
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5. How are fruits grouped? And what are the three main groups?
2 pts.
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Summer Fruit
1. List the fruits included in summer fruits.
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2. Define Drupes: ______________________________________________________________________________________________________________
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Winter Fruit
1. List the fruits included in winter fruits.
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Tropical Fruit
1. List the fruits included in tropical fruits.
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2. What are the signs of good quality for the following fruits?
7 pts.
a. Cantaloupe
b. Coconuts
c. Honeydew
d. Bananas
e. Cherries
(Continued on the next page)
f.
Lemons/Limes
g. Mangos
h. Figs
i.
Papaya
j.
Raspberries
k. Peaches
l.
Pineapples
m. Strawberries
n. Tangerines
3. For each fruit, identify whether it is a tropical, summer or winter fruit.
a. Apple
b. Grapefruit
c. Cherry
d. Kiwi
e. Coconut
f.
g. Fig
h. Peach
i.
j.
Tangerine
k. Lime
l.
Pear
m. Pineapple
n. Melons
Grape
7 pts.
Papaya
Purchasing Fruits
1. What factors affect purchasing decisions? 3 pts.
(Continued on the back – turn the page over)
2. Daron Kinder remarks that there is a noticeable difference in quality and flavor when a particular product is in season.
What would be a seasonal fruit dessert the chef could feature each season: summer, fall, winter, spring?
4 pts.
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Grading
1. Who/what is the USDA?
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2. Define Quality grades: _____________________________________________________________________________________________________
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3. What are the USDA quality grades for fresh fruits?
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4. What are the USDA grades for canned products?
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Storing Fruits
1. How should fruit be stored properly?
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2. Define ethylene gas: ________________________________________________________________________________________________________
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3. How should fruits that need to be ripen stored?
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(Continued on the next page)
Preparing Fruits
Cleaning
1. Why is it important to clean fruits?
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Peeling, Seeding, Trimming
1. List and briefly describe preparation techniques. 5 pts.
Cutting Fruit
1. What should you know about cutting fruit?
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2. How is fruit cut for service?
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(Continued on the back – turn the page over)
Juicing and Puréeing
1.
How is fruit juiced and pureed?
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Preparing Dried Fruits
1. How are dried fruits prepared for a dish or baked item?
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Cooking Fruits
1. Define enzymatic browning: ______________________________________________________________________________________________
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2. Define polyphenol oxidase: ________________________________________________________________________________________________
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3. If you cut up an apple and leave it on the counter for 30 minutes, it will probably turn brown. How can you
prevent this from happening?
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4. Define Acid: _________________________________________________________________________________________________________________
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5. Define Alkalis: ______________________________________________________________________________________________________________
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6. What types of fruits are suitable for grilling or broiling? _______________________________________________________________
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(Continued on the next page)
7. What is caramelization? ___________________________________________________________________________________________________
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8. What is poaching? __________________________________________________________________________________________________________
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9. What types of fruits are suitable to poaching? ___________________________________________________________________________
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10. What types of fruits are suitable for sauteing? ___________________________________________________________________________
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11. Define coulis: _______________________________________________________________________________________________________________
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12. What are compotes? _______________________________________________________________________________________________________
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13. What are fruit sauces? _____________________________________________________________________________________________________
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14. What types of fruits are suitable for baking? ____________________________________________________________________________
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15. What are three things to remember when cooking fruit with in a microwave?
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Serving Fruit
1. List the ways fruits can be served _________________________________________________________________________________________
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2. What fresh fruits can Chef Jean add to the menu that are in season?
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