food prep: fruits, vegetables & salads cs1(ss) foster
TRANSCRIPT
Food Prep: Fruits, Vegetables & Salads
CS1(SS) Foster
Learning Objectives
Understand and be able to visually identify different types of fruits and vegetables
Explore the different preparations for fruits & vegetables
Types of Fruit
Fruit Identification
Apples
Types: Stayman Winesap, McIntosh, Northern Spy, Cortland, Honey Crisp, Cameo, Gala, Golden Deicions, Granny Smith Macoun, Cox Orange Pippin (not all pictured)
Uses: Vary depending on type, used for eating out of hand, jellies/jams, pies, pastries, purees, ciders, sauces, and savory preparations. Consult New Professional Chef (handout) for specific uses per type
Fruit IdentificationApricots
Description: slightly fuzzy skin, yellow to gold/orange with rosy patches; drier than a peach; with a sweet and slightly tart flavor
Uses: Eaten out of hand, jams/jellies, desserts, juice, dried
Fruit IdentificationAvocado
Description: Pear shaped, green to black leathery skin, smooth or bumpy; yellowish-green flesh; creamy, buttery texture; mild flavor
Uses: Salads, sandwiches, dips (guacamole), in salsas
Fruit IdentificationBananas
Description: Sweet, creamy flesh encased in a yellow or red, inedible peel.
Uses: Eaten out of hand; in puddings, baked goods, and other desserts
Fruit IdentificationBlackberries
Description: : Large; purplish-black; cultivated and wild; tart when under-ripe
Uses: Eaten out of hand, used in baked goods
Fruit IdentificationBlueberries
Description: Small to medium; bluish-purple with dusty silver-blue “bloom”; smooth, round, juicy flesh; sweet flavor
Uses: Eaten out of hand; in baked goods, jams, dried, and to flavor vinegars
Fruit IdentificationStar Fruit (Carambola)
Description: Yellow to green fruit, about 3-5” long with 5 distinctive ribs that extend outward from the center (star); crosscut slices create the star shape
Uses: Eaten out of hand; used in fruit salads, desserts and as a garnish
Fruit IdentificationCherries
Description: Small; range in shades from red to black; shiny skin; firm flesh; available both sweet & sour
Uses: Sweet varieties are eaten out of hand; in baked goods and syrups and dried. Sour varieties are used in pies, preserves and syrups as well as dried.
Fruit Identification
Coconut
Description: Round; hard, brown, hairy husk; firm, creamy, white meat; thin, watery liquid in the center; processed into coconut oil, milk and dry-packaged; sweetened or unsweetened, shredded or flaked
Uses: Eaten raw or cooked; in sweet and savory preparations such as chutney, cake or curry
Fruit IdentificationCranberries
Description: Small, shiny red berry, some with white blush; hard; dry and sour
Uses: Generally cooked; in relishes; sauces, jellies, juices; in breads; dried
Fruit IdentificationFigs
Description: Small, round or bell-shaped fruit; soft, thin skin; tiny edible seeds; ranged in color from purple-black to light green, extremely sweet (types: Mission and Calimyrna)
Uses: Eaten out of hand; dried; in preserves; often eaten with cheese
Fruit IdentificationGrapefruit
Description: Yellow skin, sometimes with green blush; flesh ranges from pale yellow to deep red; seedless varieties available; sweet-tart
Uses: Eaten out of hand; juiced; flavoring agent; zested (zest may be candied)
Fruit IdentificationGrapes
Types: Thompson Seedless, Concord, Black, Red Emperor, Champagne/Black Corinth
Uses: Some varieties are simply table grapes (Black, Red Emperor, Champagne/Black Corinth), others have other purposes including eating out of hand, like drying for raisins/currants, juices, jams, jellies, syrups, preserves, etc.
Fruit IdentificationKiwi
Description: Small, oblong berry; fuzzy brown skin; bright green flesh; dotted with edible black seeds; soft, sweet, tart flesh
Uses: Eaten out of hand, excellent in sauces and sorbets
Fruit IdentificationLemons
Description: Yellow-green to deep yellow skin; seeds; extremely tart flesh. Meyer lemons are round, smooth, sweeter and less acidic than regular lemons.
Uses: Juiced, flavoring agent; zested (zest may be candied). Meyer lemons are used in baked goods (lemon pie filling).
Fruit IdentificationLimes
Description: Dark Green, smooth skin, seedless, tartUses: Juiced; flavoring agent, zested (zest may be candied). Key Limes are used in baked goods (Key Lime Pie).
Fruit Identification
Mango
Description: Round to oblong-shape, sweet, soft, bright yellow flesh; contains a single large flat seed; skin ranges from yellow to green to red; Most common is “Tommy Atkins”, available fresh, canned, frozen as puree, nectar and dried
Uses: Excellent for sweet sauces and sorbets as well as in chutneys; also used in its unripe, green form in salads
Fruit Identification
Orange
Types: Navel Orange, Blood Orange, Mandarin Orange (includes tangarines and clementines)
Description: Orange skin; relatively smooth; seedless (navel); sweet
Uses: Eaten out of hand; juiced, zested (zest may be candied – navel), in sauces and as flavoring (blood)
Fruit Identification
Papaya
Description: Pear shaped fruit about 6” long; golden-yellow skin and bright pinkish-orange flesh when ripe; contains a center cavity packed with black, round, edible seeds; fragrant, sweet, silky flesh
Uses: Eaten out of hand, both ripened and in its green state; enzyme (papain) used to tenderize meat
Fruit IdentificationPeach
Description: Medium to large; fuzzy skin, white to yellow-orange to red; very juicy flesh; two classes: freestone and clingstone
Uses: Eaten out of hand; in jams and jellies, ice cream, and desserts; canned and dried
Fruit IdentificationPears
Types: Bartlett/William, Bosc, D’Anjou, Seckel, Forelle (shown), Asian
Uses: Uses vary with types – Eaten out of hand (all but Seckel), poached (all but Asian), in preserves and cordials (Bartlett), baked & canned (Seckel), salads (Asian)
Fruit Identification
Pineapple
Description: Large, cylindrical fruit; rough, diamond-patterned yellow skin; long sword-like leaves sprouting from top; commonly available varieties have extremely fragrant, juicy and sweet bright yellow flesh; available frozen, canned, candied or dried
Uses: Eaten out of hand, grilled, juiced; in baked goods
Fruit IdentificationPlums
Description: Small to medium, oval to round; skin color ranges from green to red to purple, juicy flesh; very sweet
Uses: Eaten out of hand; in baked goods; preserves; some varieties are dried as prunes
Fruit IdentificationPomegranate
Description: Fragrant, apple-shaped fruit with bright red, leathery skin; contains hundreds of tiny, red, flesh-covered edible seeds separated into packets by thin, cream colored membranes; very tart and sweet, juicy flavor; juice concentrates and molasses are also available
Uses: Eaten out of hand; seeds often used as a garnish or pressed for juice
Fruit IdentificationRaspberries
Description: Clusters of tiny fruits (drupes), each containing a seed; may have “hairs” on surface; red, black or golden; sweet, juicy fruit; Dewberry is a type of raspberry
Uses: Eaten out of hand; in baked goods, syrups, purees, sauces, cordials, syrups and to flavor vinegars
Fruit IdentificationStrawberries
Description: Range in size; red, shiny heart-shaped, seeds on the exterior; sweet
Uses: Eaten out of hand; served with shortcakes; in baked goods, purees, jams, jellies, ice creams
Fruit Identification
Watermelon
Description: Ranges from a large, oblong shape to a small, round shape; rind is green with lighter stripes; watery flesh ranges from red-pink to yellow to white; shiny black, brown or white seeds; some varieties are seedless; sweet & refreshing
Uses: Eaten out of hand; rind is pickled, seeds are roasted
Vegetable Families
Vegetable Identification
Beets
Radish
Description: Bulbs, deep purple in color with stemmed leaves
Uses: Can be boiled, pickled, or shredded raw for salads
Description: Red bulb with green leaves coming from top
Uses: Usually served raw in salads and other preparations, used in garnishing. Crisp texture, pungent peppery flavor
Carrot
Description: Long, rough tube shaped. Orange in color with stemmed greens from top
Uses: Can be eaten raw, cooked in nearly any form, one of the 3 main ingredients in mire-poix
Vegetable Identification
Description: Long, rust colored tuber, orange-ish white interior flesh
Uses: Can be baked, fried, candied, pureed etc. Used in dishes such as candied sweet potatoes or sweet potato fries
Sweet Potato
Vegetable IdentificationFINGERLING POTATOES RED-SKIN POTATOES LONG-WHITE POTATO
NEW POTAOTES RUSSET POTATO
YUKON GOLD POTATO
WHITE ROUND POTATO
Uses: can be boiled, baked, fried, roasted, pureed (cooked for soup), etc. All are extremely versatile but some are better suited for certain functions.
Vegetable Identification
Asparagus
Celery
Description: Long, white/green stalks with crowns on top
Uses: Can be steamed, grilled, baked, fried, pureed (soup), etc. Bottoms must be removed
Description: Bundle of long white to green stalks with leafy steams
Uses: Can be consumed raw, used in salads, grilled, steamed, stewed, pureed, etc. One of the 3 main ingredients in mire-poix
Vegetable Identification
RED ONION PEARL ONIONS SHALLOT
SWEET ONION WHITE ONION YELLOW ONION
Uses: All can be served raw on sandwiches or in salads, also are fried (onion rings), sauteed, stewed, roasted, grilled, etc. Is one of the 3 main ingredients in a mire-poix.
Vegetable Identification
Green Onions
Leeks
Description: Shaggy white bottoms with white to green blades that stem off into darker green blades at top
Uses: Can be served raw in salads/as garnish, used extensively in Asian cuisine
Description: white bulbous bottom with long, thick green blades protruding from bulb
Uses: Used in stocks, extensively in soups
Vegetable Identification
Garlic
Description: a yellow/brownish white bulb of cloves
Uses: used extensively in nearly every type of cuisine, especially mediterranian countries. Commonly roasted, crushed, packed in oil. Also available as powder or granulated.
Vegetable IdentificationBOK CHOY
BRUSSEL SPROUTSSAVOY CABBAGE
RED CABBAGE
KALE
WHITE CABBAGE
NAPA CABBAGE
Uses: vary with the different types. Most are generally cooked by sauteeing or frying, sometimes in soups and stews. Also pickled for sauerkraut or Korean kim-chi.
Vegetable IdentificationGREEN-LEAF LETTUCE ICEBERG LETTUCE
SPRING MIX ROMAINE LETTUCE
Vegetable IdentificationSpinach
Description: deep, dark green leaves
Uses: can be served raw as a salad green, or served cooked as a vegetable or used in any number of preparations; high in vitamin C
Cucumber
Description: Long, greenish-white vegetable with a soft, wet white seeded interior
Uses: Served raw as a vegetable or in salads, also commonly pickled to make…pickles.
Vegetable IdentificationBroccoli
Cauliflower
Description: hard whitish-green stalk with dark green leaves that turns into a cluster of broccoli florets at top
Uses: can be eaten raw (veg. or salads), or steamed, grilled, fried, pureed (soup), etc. Extremely versatile
Description: A large white head of cauliflower florets packed tightly in pale green leaves
Uses: Same as broccoli (see above)
Vegetable IdentificationGreen Beans
Wax Beans
Description: long, narrow pale green pods with stems
Uses: almost always served exclusively as a vegetable by steaming, grilled, frying, etc.
Description: long, narrow pale yellow pods with stems
Uses: almost always served exclusively as a vegetable by steaming, grilled, frying, etc.
Vegetable Identification
Okra
Snow Peas
Description: rough, stubby, thick green tubular vegetable with one end coming to a tip
Uses: Commonly used in stews/gumbos/soups, also sliced and served steamed, grilled, roasted, or breaded and fried
Description: Flat, green, half oval shaped pods with stems
Uses: Served as vegetables raw, cooked, or used commonly in stir-fry. Grilled, steamed, sauteed, etc.
Vegetable IdentificationPeas
Lima Beans
Black-eye Peas
Description: Long, flat, green ovular pods encasing small peas
Uses: Only peas inside green pod are consumed as vegetables which are cooked via steaming, boiling, etc. Used as a puree for soups
Description: Long, flat, green pods with flat, pale green/white beans
Uses: Beans served as a vegetable, steamed or boiled
Description: Long, thin reddish-brown pods with green/white beans with dark spots
Uses: Used most commonly as a vegetable by boiling, also a key ingredient of southern rice & bean dish “Hopping John”
Vegetable Identification
PORTOBELLO MUSHROOMSHITAKE MUSHROOM
BUTTON MUSHROOMS CREMINI MUSHROOMS
Uses: Can be served raw (salads) or be grilled, baked, sauteed, etc. Used extensively in many types of cuisine, generally as part of vegetable medelys, in sauces, soups, stews, stir frys, etc.
Vegetable Identification
CHERRY TOMATOES PLUM TOMATO
GLOBE/SLICING TOMATO VINE-RIPENED TOMATO
Uses: can all be serve raw as a vegetable or accompaniment. Tomatoes are used extensively as cooked vegetables and in sauces, as purees, etc. Juice is also used. There are many different types that usually have associated purposes, for example:
- Cherry Tomatoes: salads
- Globe: sandwiches
- Vine: Tomato Sauces
Vegetable Identification
Eggplant Description: Long, thick ovular tubular vegetable with deep purple outer skin with pale whitish green seeded interior
Uses: served as a vegetable steamed, baked, roasted, commonly grilled in slices. Also used widely in vegetarian dishes (i.e. lasagna, stuffed eggplant, etc.)
Vegetable Identification
Yellow Squash
Zucchini
Description: Long, oblong, hour-glass shaped yellow vegetable with whitish seeded interior
Uses: Served as vegetable steamed, grilled, baked, roasted, etc.
Description: Long, oblong, green vegetable with whitish seeded interior
Uses: Served as vegetable steamed, grilled, baked, roasted, etc.
Vegetable Identification
Bell Pepper
Jalapeno Pepper
Description: Rounded bulbous vegetable with uneven surface and green stem cap; hollow with seeds
Uses: served raw as vegetable (salads, sandwiches, etc.) and extensively cooked as part of a vegetable medley, roasted for numerous purposes, grilled, sauteed, used extensively in stir-fry, Asian cuisine, Southern-American cooking, Cajun, Mexican, Ethnic, etc.
Description: Oblong green pepper with a stemmed cap
Uses: salsas, salads, stews, rices, extensively in Mexican, Cajun, Southwestern cusines
Summary
There are innumerable varieties of fruits and vegetables, all with extensive uses and applications
Being familiar with characteristics of the family of vegetables can point you in the right direction when handling certain vegetables
Take care to handle and prepare vegetables according to these characteristics for the best possible desired results
Questions?
Review
Questions?