Week 6 Fruits and Veggies
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Created by:
taylarmiller on February 22, 2012
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56 terms
Terms | Definitions |
|---|---|
 berries | Small, juicy fruit Grow on vines and bushes Thin-skinned with tiny seeds Can be eaten plain Can be cooked or added into other items Make fine jams and compotes |
| citrus fruits | Characterized by thick rinds with bitter white pith Thin exterior layer of colored skin known as zest Citrus fruits are acidic Flesh is segmented and juicy Flavors vary from bitter to tart to sweet |
| exotics | Becoming increasingly available Some have become very popular and are readily available Others are only available through specialty purveyors Ex: pomegranate, dragonfruit |
| grapes | Single largest fruit crop in the world Due to the production of wine Berries that grow in large clusters Classified by color as white or black Color and most flavor is found in the skin Usually eaten raw Dried grapes are raisins |
| melons | Members of the gourd family Divided into two general types Sweet (or dessert) melons Watermelons All melons are almost 90% water Usually not cooked Should be allowed to ripen on the vine as long as possible. Leave on counter a few days before cutting them. |
| pomes | Tree fruits Thin skin and firm flesh surrounding a central core containing small seeds called pips or carpels Pomes include: Apples, Pears, Quince Each type has many varieties |
| stone fruits (drupes) | Grown on shrubs or trees Thin skin, soft flesh and one woody stone or pit, tend to be fragile and bruise easily Originated in China, grown worldwide Excellent dried, often used in liqueurs and brandies Stone Fruits include: Apricots, Cherries Peaches, Nectarines, Plums |
| tropical | Native to the world's hot, tropical or subtropical regions Readily available in the United States All can be eaten fresh, without cooking Go well with rich or spicy meat, fish and poultry Kiwi, banana |
| fruits have high water content. they're usually | 75-95% water & are low in fat and protein |
| fruits are an excellent source of ____ and their ______ provide energy | fibers, sugar |
| citrus, melons, berries have vitamin _ that can be destroyed in cooking | vitamin c |
| deep yellow and green fruits high in vitamin | vitamin a |
| usda grading for fruit is | voluntary, not mandated |
| highest grade (fancy) is used for | food service productions use fruit graded... |
| lower graded fruit used in.. | jellies and jams |
| irradiation | Subjected to ionizing radiation |
| acidulation | Enzymatic browning can be retarded by immersing cut fruit in an acidic solution |
| canning | Solid pack - little or no water added Water pack - added water or fruit juice Syrup pack - light, medium or heavy sugar syrup |
| freezing | many fruits are packed iqf |
| drying | oldest technique to preserve fruits |
| jams vs jellies | Fruit gel made from fruit pulp and sugar vs Fruit gel made from fruit juice and sugar *jams are more solid than jellies |
| preserves | Fruit gel that contains large chunks of whole fruits |
| marmalades | Citrus jelly that also contains unpeeled slices of citrus fruits |
| Cabbages | includes a wide range of vegetables used for their heads, flowers or leaves. Generally quick growing, cool weather crops. |
| bok choy | Dark green leaves with white ribs. Used like celery in Asian dishes. Korean kim chee is made from this. |
| head cabbage | Green or Red. Enjoyed raw or cooked |
| kale | Large ruffled, curly or bumpy leaves, Typically boiled, stuffed or used in soups. Generally bitter in flavor. Ornamental or flowering kale - is edible, generally used as decoration or garnish. |
| flowering kale | is edible, generally used as decoration or garnish. |
| kohlrabi | A cross breed between a cabbage and turnips. |
| napa cabbage | A mild delicate flavor, well suited for stir fry cooking. |
| savoy | Curly or ruffled leaves, often substituted for regular cabbage. |
| cauliflower | king of the cabbage family |
| brussel sprouts | have a strong nutty flavor--the smaller the better |
| broccoli | served hot or cold, best when steamed |
| fruit-vegetables | Classified as a fruit by botanists re: they develop from the ovary of flowering plants and contain one or more seeds. Avocados Eggplants Asian or Western varieties. Tomatillos - Mexican tomatoes - a tart, lemony flavor. Tomatoes - |
| peppers: the ___ the hotter. ____ is the sweetest color | smaller, red |
| gourds and squash | Chayotes Cucumbers - pickling or slicing. Shipped covered in wax to maintain moisture and appearance. Squashes Winter - rarely Acorn Banana Butternut Pumpkin Summer Zucchini Yellow |
| greens | Collards Mustard Sorrel Spinach Swiss chard Turnip greens |
| mushrooms and truffles | Porcini Portabella Shiitake Oyster White Truffles White Black |
| green olives are ___ while black olives are____ | green=unripe, black = ripe |
| olives are ___ while raw and must be pickled before eating | bitter |
| onions | Stong flavored, very aromatic members of the lily family. Bulb onions Garlic Leeks Scallions Shallots |
| pods and seeds | Corn Legumes Fresh beans Green beans Haricot verts Dry beans Black beans Black-eyed peas Lentils Red kidney beans Pinto beans Great northern beans Okra |
| roots/tubers | Beets Carrots Radishes Rutabaga Turnips Water chestnuts |
| stalks | Artichokes Asparagus Bamboo shoots Celery Fennel |
| baby vegetables are either: | Hybrids bred to be true miniatures or Regular varieties picked before maturity |
| farmers markets | offer highly perishable items, those with short growing seasons and regional specialties. |
| hearty veggies stored at blank temp, while delicate stored at blank temp | 40°F to 60°F....34°F TO 40°F DELICATE=COLDER TEMPS |
| store delicate greens away from fruits because | they give off ethylene gas |
| most veggies are ___ percent water | 80%or more |
| veggies are low in | fat and calories |
| most veggies are made of | indigestible fiber |
| irradiated veggies | Process uses ionizing radiation to sterilize food Destroys bacteria, parasites and insects Does not affect the taste and texture of foods |
| safety alert | Surface contaminants from soil, water and handling can spread food-borne illnesses. MOST COMMON CAUSE OF FOOD-BORNE ILLNESS IS FROM HUMAN INVOLVEMENT! -90%) Proper washing essential Remove tags, ties Do not soak. Wash uncut under cold running water, 10ºF warmer than produce Refrigerate promptly |
| frozen veggies | Almost as convenient as canned Severely inhibits the growth of microorganisms that cause spoilage Grading the same as canned IQF (individually quick-frozen) Took bag of carrots, put in freezer in tray, then take it out to use in off-season |
| drying veggies | Drying dramatically alters the flavor, texture and appearance of vegetables Loss of moisture when drying concentrates the flavors and sugars in the plant Drying greatly extends shelf life of vegetables |
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