Chapter 9 fruits and vegetables

Vegetables: Types and Market Forms origins or by their edible parts:  Flower vegetables include: • broccoli: can be served raw or cooked • cauliflower: served raw crudites or breaded an

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)

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Chapter 9

Fruits and

Vegetables

Fruits: Types and

Market Forms

form of sugar

bruises, mold, brown or soft spots, and pest damage

the particular type of fruit or vegetable

A fruit is an organ that develops from the ovary of a

flowering plant and contains one or more seeds

 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

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9.1 Chapter 9 | Fruits and Vegetables

Winter fruit

provide plenty of nutrition and great taste

Winter fruits include:

delicious

and tangerines (all rich in vitamin C)

Tropical fruit

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

Purchasing Fruits

specific growing season

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

texture, and defects

Storing Fruits

41°F or lower

to ripen (bananas, apples, melons, and avocados)

moisture causes produce to spoil quickly

temperatures of 65°F to 70°F

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9.1 Chapter 9 | Fruits and Vegetables

Preparing Fruits

removing seeds and stones, zesting, and removing

stems

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

some form of acid, such as lemon juice, as soon as they

are cut

fruit firm

liquid (apples, pears, peaches)

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9.1 Chapter 9 | Fruits and Vegetables

Cooking Fruits (cont.)

sugar, and spices (Banana Foster)

applesauce, fresh berry coulis, and compotes

(simmering dried fruit, currants, and raisins)

cut into large pieces

Vegetables: Types and Market Forms

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

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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

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 leafy vegetables

 Green leafy vegetables include:

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

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

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

year-round in nutrient-enriched water

the quality is higher, and the prices are usually lower

Storing Vegetables

cool, dark area (after removing leafy tops)

moisture causes produce to spoil quickly (only keep

produce for 4 days)

just before it is used

temperatures of 65°F to 70°F Once produce is ripe,

refrigerate it immediately or it will become overripe

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9.2 Chapter 9 | Fruits and Vegetables

Preparing Vegetables

 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)

Cooking Vegetables

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.

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)

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9.2 Chapter 9 | Fruits and Vegetables

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)

exteriors are lightly browned and crisp (onion rings)

herbs, and spices This gives them added flavor and

helps to tenderize the vegetable

 Sous vide: uses airtight plastic bags placed in hot water