Enzymatic Browning• 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

Pomes• Characterized by a smooth skin covering

an enlarged fleshy area surrounding the core (seeds).

• Examples:-apples-pears-applepear

Drupes• Contain a single seed, or the pit,

surrounded by a fleshy, juicy, edible portion.

• Examples:-Peaches-Nectarines-Apricots-Cherries-Plums

Berries• Berries have tiny seeds embedded in

the flesh and a fragile cell structure.• Examples:

-Blackberries-Cranberries-Strawberries-Grapes

Citrus Fruits• 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• Melons are large, juicy fruits with a

thick skin and many seeds.Examples:-Watermelon-Cantaloupe-Honeydew-Casaba-Muskmelon

Tropical Fruits• Tropical fruits are grown in warm climates

and are considered to be somewhat exotic.• Examples:- Banana- Plantain- Mango- Papaya- Pomegranate- Avocado- Pineapple- Kiwi

Which fruits ripen?Won’t ripen after harvest

• Apples• Berries• Grapefruit• Oranges• Pineapples• Tangerines

Will ripen after harvest

• Apricots• Avocados• Bananas• Kiwi• Mangoes• Nectarines• Peaches• Pears

Nutritional Information• 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/Juices• 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• 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

Fruit Sauces• 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

Storing Fruits• 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

Vegetables

Vegetable Classifications• Classified by what part of the plant

they come from.

1. Bulbs: garlic and onion2. Flowers: broccoli and cauliflower3. Fruit: tomatoes, cucumbers,

peppers4. 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• 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.