Name:____erik martinez__________________________________________ Period:__________

PROSTART CHAPTER NINE

1. 2. Define fructose. (547) A natural form of sugar What forms can fruit be purchased in? (547) 1 fresh 2.frozen 3. canned 3. 4. dried

What is a drupe? (547) A fruit with a central pit enclosing a single seed. 4. List several Summer Fruits. (547-550) Cherries, grapes, melons, peaches, apricots, nectarines, plums, pears, and berries

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List several Winter Fruits. (551) Oranges, grapefruits, lemons, limes, tangelos, tangerines, red delicious, golden delicious, rome, mcintosh, Granny Smith apples 6. List several Tropical Fruits (552-553) Bananas, figs, kiwis, mangos, papayas, pineapples, and coconuts.

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When looking for fruits what should you look for to indicate high quality? (553) Characteristics of freshness, free of bruises, free of mold, no brown or soft spots, and no pest damage.

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What is the advantage to using seasonal fruits? (555) The advantage of using seasonal fruits, is that the fruit is fresh, higher quality, and usually lower. 9. What is the USDA Grading for fresh fruits from highest to lowest? (556) 1.U.S. Extra Fancy 2.U.S. Fancy 3.U.S. No. 1 4.U.S. No. 2 5.U.S. No. 3 10. What is ethylene? Which fruits emit it? (557) Ethylene is a gas that causes fruits to ripen, fruits like apples, bananas, melons, and avocadoes emit this gas. 11. What is the effect of ethylene on other fruits and vegetables? (557) It causes other fruits and vegetables to spoil.

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How should fruit be stored? (557) Fruit should be stored in in dry areas, like fruit bins in refrigerators, which have a lower humidity than the rest of the refrigerator.

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How should fruit that needs to ripen be stored? (557) Fruit should be stored in 65 degrees f, to 70 degrees F. How should you wash fruits what about berries? (558) Use cold water and a gentle touch, berries arent always washed. What is enzymatic browning? (561) Occurs when the oxygen in the air comes in contact with the flesh of cut fruit. How can you prevent it? Coat the fruit with a type of acid.

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What are some tips for cooking fruit with the following methods: (562-567) Grilling or Broiling:cook quickly to avoid breaking down fruits structure.

Poaching:fruits that are firm enough to hold their shape should be used for poaching. Sauting: fruits may be sauteed with sugar to create a caramelized glaze or syrup. Baking:when baking fruits you should choose firm fruits that are whole or ct into large pieces. Microwaving: cook carefully since they can overcook easily.

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Define Coulis: (564) A sauce made from a puree of vegetables or fruits that can be served hot or cold. Define Compotes: (564) Rehydrated fruits, Can be made by simmering dried fruit. List 3-4 vegetables for each category: (572-582) Flower broccoli, cauliflower, cabbage, Brussels sprouts

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Fruit avocados, eggplants, bell peppers,chili peppers, winter squash, summer squash, cucumbers, and tomato. Leafy lettuce, mustard greens, spinach, and Swiss chard. Seeds corn, peas, and beans. Root/Tuber turnips, onions, scallions, shallots, leeks, potatoes, sweet potatoes, and yams Stem asparagus, celery, artichokes, and mushrooms.

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What is Mesclun? (577) A seed blend that includes a variety of leafy lettuce and other greens. How are vegetables graded? (584) The same quality grades that the usda applies to fruit apply to vegetables as

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How should the following be stored? (584-585) Tubers/Roots: should be stored dry and in a cool, dark area. Vegetables that need to ripen: Should be stored in room temperatures of 65-70 degrees F Most other vegetables: most need to be kept dry, and shouldnt be peeled. Why should vegetables be washed before using? (585) Washing removes surface dirt as well as bacteria. List some vegetables to cook for each cooking method: (591) Baking Carrots, eggplant, mushrooms, onions, potatoes, squash, and tomatoes. Boiling Braising Broiling Deep-frying Dried beans, legumes, cabbage, carrots, corn, and potatoes. Cabbage, celery, mushrooms, potatoes, squash, and zucchini. Eggplant, mushrooms, onions, and tomatoes. Brussels sprouts, carrots, cauliflower, eggplant, potatoes, squash, and zucchini. Steaming Artichokes, asparagus, green beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, onions, and potatoes.

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What are the purposes for blanching? (592) To quickly and partially cook food in hot water or oil. How do you glaze vegetables? (596) A finishing technique that gives vegetables a glossy appearance. Define Sous vide. (600) A method in which food is cooked for a long times, sometimes well over 24

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How do you puree vegetables? (600)

Cook the vegetable until it is tender enough to puree easily by pushing it through a sieve or food mill.

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Exam Prep Questions 1. a_____ 2. _b____ 3. __c___ 4. ___b__ 5. ____c_

6. 7. 8. 9. 10.

c_____ _b____ __d___ ___c__ ____d_