• Discoloration results from exposure
of a fruit’s flesh to the air
– Prevention:
• Coat fruits with some form of ascorbic acid
(vitamin C)
– Lemon, lime, grapefruit, or orange juice
• Characterized by a smooth skin covering an
enlarged fleshy area surrounding the core
(seeds).
• Examples:
-apples
-pears
-applepear
• Contain a single seed, or the pit,
surrounded by a fleshy, juicy, edible portion.
• Examples:
-Peaches
-Nectarines
-Apricots
-Cherries
-Plums
• Berries have tiny seeds embedded in
the flesh and a fragile cell structure.
• Examples:
-Blackberries
-Cranberries
-Strawberries
-Grapes
• Citrus fruits have a thick outer rind
and a thin membrane that separates
the flesh of the fruit into segments.
• Good source of vitamin C
Examples:
• Grapefruit, orange, tangerine, tangelo, kumquat,
lemon, lime, mandarin orange, ugli fruit
• Melons are large, juicy fruits with a
thick skin and many seeds.
Examples:
-Watermelon
-Cantaloupe
-Honeydew
-Casaba
-Muskmelon
• Tropical fruits are grown in warm climates
and are considered to be somewhat exotic.
• Examples:
-
Banana
Plantain
Mango
Papaya
Pomegranate
Avocado
Pineapple
Kiwi
Won’t ripen after harvest
•
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•
Apples
Berries
Grapefruit
Oranges
Pineapples
Tangerines
Will ripen after harvest
•
•
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•
•
•
Apricots
Avocados
Bananas
Kiwi
Mangoes
Nectarines
Peaches
Pears
• Vitamins and fiber.
• Citrus fruits are the best source of
vitamin C.
• Cantaloupe, apricots, and other
yellow fruits are good sources of
vitamin A =contain carotene.
• Canned fruits come packed in juices or in
light, heavy, or extra heavy syrups.
• Juices come in bottles, cartons, cans, or
frozen concentrate
• If label says “juice” the product =100%juice
– If not pure juice must be called another name
“fruit drink”
• Frozen fruits are similar in color and flavor to
fresh fruits, but may lose some texture
qualities during freezing.
• Store in the coldest part of the freezer
• Don’t refreeze
• Goal=break down texture
• Sugar isn’t added until end of cooking
– This thins sauce
• When cooking in water use as little
water as possible
– Prevents loss of flavor and water soluble
nutrients
• Most fruits are stored in the crisper
drawer in the refrigerator
– Citrus and pomes last longer than berries
and melons
• To speed up the ripening process,
store fruits at room temperature in a
brown paper bag
Vegetable
Classifications
•
Classified by what part of the plant
they come from.
1.
2.
3.
4.
Bulbs: garlic and onion
Flowers: broccoli and cauliflower
Fruit: tomatoes, cucumbers, peppers
Stems: asparagus and celery
(Continued)
5. Leaves: brussel sprouts, lettuce, and
spinach
6. Seeds: peas, corn, and beans
7. Tubers: potatoes
8. Roots: beets, carrots, radishes, and
sweet potatoes
Selecting Fresh
Vegetables
• Look for good color, firmness, and
absence of bruises.
• Avoid wilted and misshapen veggies.
• Choose veggies that are medium in
size.
• Buy only what you will use in a short
time.
• Veggies in season are usually high in
quality and low in price.
Storing Vegetables
• Most vegetables can be kept fresh in
the crisper for at least a few days.
• Onions should be stored in open
containers at room temp.
• Potatoes should be stored in a cool,
dry place. Potatoes exposed to light
will turn green and develop a bitter
flavor.
Preparing
Vegetables
• Several changes take place when
veggies are cooked.
– Flavors and colors are changed; some
nutrients may be lost.
– Use a small amount or no liquid.
– Cook for a short amount of time.
– Overcooked green vegetables lose their
bright green color and look grayish-green.
Methods of Cooking
Vegetables
•
•
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Boiling
Steaming
Pressure-cooking
Baking
Frying
Broiling
Microwaving
Dairy
Milk Processing
• Pasteurization: milk is heated to destroy harmful
bacteria. Improves the keeping quality of the milk.
• Ultra-High Temperature Processing (UHT): Uses
higher temps than pasteurization to increase shelf
life. You can store these products without
refrigeration.
• Homogenization: a mechanical process that
prevents cream from rising to the top of milk.
Types of Milk
• Milkfat: the fat portion of milk.
• Milk solids: contain most of the vitamins,
minerals, protein, and sugar.
• Fat free milk: 0% milk fat
• 1%: 1% milk fat
• Reduced fat milk: 2% milk fat
• Whole: minimum of 3.5% milk fat
Cream
• Defined by the amount of milkfat they
contain.
– Heavy Whipping cream 35% fat (minimum)
– Light Whipping cream 30% fat
– Light cream (coffee cream) 18% fat
– Half-and-Half (half milk/half cream) 10% fat
Concentrated Milk
Products
• Evaporated Milk: milk that has had 60% of water
removed.
• Sweetened Condensed Milk: milk that has 50% of
the water removed and 44% of sweetener added.
• Nonfat Dry Milk: removing most of the water and
fat from milk.
• Dried milk: powder form
• Fermented Milk: fermented with lactic acid
bacteria
– Buttermilk
– Sour cream
– Yogurt
Storing Dairy
• Highly perishable
• Cover and store in the coldest part of
refrigerator.
• Keep containers tightly closed.
• Store sealed UHT milk products
unrefrigerated for up to 6 months.
Cooking with Milk and
Cream
• Scum formation: a solid layer that often
forms on the surface of milk during heating.
• Boiling over: scum formation may cause
pressure to build under scum.
• Curdling: high temps, acids, tannins,
enzymes, and salts can cause milk to
coagulate and form clumps called curds.
• Scorching: burning that results in a color
change.