Unit )2: Fres( Produce:

Fruits, *e'eta+les,
and Fres( er+s
-t is a 'reat c(allen'e or a c(e to
+uy, store, and sere res(
produce at its optimum /uality

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eepin' in 1op uality,

a 3a4or Concern
5 3ost o t(ese products lose /uality /uicly
5 7reens 8ilt ast, ruits and +erries lose
s8eetness and 'et sot
5 Root e'eta+les and citrus ruits eep lon'er 
5 Pod e'eta+les loose laor and crispness
5 er+s 8ill start to turn dar and loose t(eir
pun'ency
5 Upon receiin', turn +ac any 8it( t(e sli'(test
dama'e as t(ey 8ill 'o /uicly

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Proper Stora'e
5 3ost ept under reri'eration
5 Potatoes, tomatoes, +ananas, and onions ept in a cool
darer area, o t(e loor 
5 Fruits t(at need ripenin' stored at room temperature
5 9t(er res( produce, ept at $0 to $%F ;$ to #C<,
under (umidity o &0=>0 percent
5 -deally, (ae a separate cooler or ruits and produce
5 E?cess moisture 8ill cause spoila'e
5 1rim t(e leay tops as t(e tops 8ill dra8 moisture
5  Apples, +ananas, and
and melons produce
produce et(ylene t(at
causes 8iltin' in ot(er produce
5 9nions, 'arlic, and lemons 'ie o odors t(at aect
ot(er products

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@ocal, Seasonal,
Seasonal, and Artisan
Artisan
Products
5 uyin' locally promotes 'ood relations
5 Product is usually res(er and c(eaper 
5 Supply is usually consistent
5 Specialty ;+outi/ueBartisan< products easier to
'et
5 eirloom products are a 'ood maretin' tool

5 @ocal ora'ers
and or'anic can 'et t(e +est local mus(rooms
products
5 e careul (o8 you c(oose your ora'er 
5 9r'anic products are in o'ue no8

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Fruits
1(e 9ary o a Plant
5  Apples oer a myriad o colors, te?tures,
te?tures, and la
laors
ors
5 Can +e applied to appetiers, salads, entrees, and
desserts
5 1(ey come dried, res(,
res(, sauced, roen, canned
5 Select irm apples 8it( no +ruisin'
5 Dierent apples taste +etter durin' dierent seasons, so
c(oose t(e +est apple or t(e ri'(t season
5 eep in 8ater 8it( a little lemon or acid ater preparation,
or t(e 3aillard reaction 8ill occur 
5 1en o (undreds o arieties are mentioned in your +oo

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erries
5  Are aaila+le indiidually
indiidually /uic
roen, res(, canned, roen +ul,
dried, pureed, and as syrups
5 Spoil aster t(an most res( produce
5 Purc(ase ery close to serice
5 Do not 8as( until immediately
+eore use
5 -nspect or +u'sB8orms

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Citrus
5 eeps 8ell, aaila+le all year lon'
5 Sold in many orms, most common are
lemons, oran'es, limes, 'raperuits
5 S8eet and 4uicy types are used or eatin',
+itter and ery pun'ent used or preseres

and 4uices ;Seille oran'es, lemons and

limes<
5 Select irm, (eay ruits 8it( no sot spots
5
Store reri'erated
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7rapes
5  Aaila+le all year lon',
lon' , eep 8ell
5 Do not 8as( until use

5 S(ould +e plump, 4uicy, no sot spots, eep

reri'erated
5 Sere at room temperature

5 Can purc(ase seedless

8(ite ;'reen<, +lac, redor 8it( seeds,
5 1(ompson, Concord, lac and Red
Emperor are t(e most common or eatin'
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3elons
5 Succulent and ra'rant ruit o t(e 'ourd amily
5 uy 8it( no sot spots, +ruises, ractures, or lat
spots.
5 1(ey s(ould (ae a s8eet aroma
5 Store in a cool dar area, reri'erated
r eri'erated i t(ey are
cut
5 18o ma4or cate'ories, mus and 8atermelons
5 3us melons (ae a pocet o seeds in t(e
middle, 8atermelons (ae seeds spread
t(rou'(out
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Pears
5 *arieties may +e round or +ell s(aped 8it( a
s8eet spicy laor 
5
Colors are yello8,
some smoot( and reddis(, russet
some ery +umpyor +ro8nis(,
5  As t(ey ripen, t(e
t(e stem end sotens and
and t(e
aroma intensiies
5 9nce ripe, use t(em ast, eep reri'erated
5 ill +ro8n 8(en cut

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Stone Fruits
5 18o types, reestone and clin'stone
5 -n reestone, pits remoe easily clin'stone, as

t(e term implies, (ae stones t(at clin'

5 Fruits include peac(es, nectarines, apricots,
plums, c(erries
5 Sold canned, roen, res(, dried
5 (en +uyin', select plump ruit 8it( no +ruises
or sot spots, and store reri'erated 8it( no
stron' odors around

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E?otic and 9t(er Fruits

5 Some o t(ese are tropical, +ut t(e
purc(asin' and stora'e is similar 
5 Some are considered e?otic ;passion ruit<
8(ile ot(ers are ery common ;+ananas<
5 -ncluded in t(e list t(at are used re/uently
in t(e U.S. are ;list not e?clusie< aocados,
r(u+ar+, coconuts, i's, 'uaas, i8iruit,
caram+olas ;star ruit<, man'oes, persimmons
5 3any o t(e ruits 8e are usin' result rom t(e ric(,
multicultural society o AmericaGt(ese are part o t(e
8onderul in'redients
in'redients or recipes t(at our ello8 citiens
(ae +rou'(t to our maret +aset

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*e'eta+les
5 Comprised o t(e roots, tu+ers, stems, leaes,
seeds, stals, seedpods, and lo8er (eads
5 Brassica
Ca++a'e amily ; ale, turnips
Saoy, caulilo8er, < includes red, 'reen,
•  Aaila+le a
 Aaila+le allll year lon',
lon', eeps 8el
8ell,
l, ine?pensie
ine?pensie and
and
popular 
•
3any applications,
applications, rom soups to stir ry to +raised
and 'laed

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SotHS(ell S/uas(, Cucum+ers,

and E''plant
5 Iucc(ini, yello8 s/uas(, cucum+ers, and
e''plants are all mem+ers o t(e 'ourd amily
5
Piced or purc(ased
most tender 8(en
8it( small immature as t(ey are
seeds
5 Can +e entirely eaten
5 Can +e simmered, 'rilled, sautJed, +aed,
stued,, used in salads, marinated
stued
5 Pic 8it( +ri'(t colors and store in t(e
reri'erator 

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ard S(ell S/uas(

5 3em+ers o t(e 'ourd amily, (ard inedi+le
s(ell, eep a lon' time at cool temperatures

5  Aaila+le all year lon', +est iin

n all and early
e arly
8inter 
5 Fles( is oran'e to yello8

5 Seeds are oten toasted and eaten

5 Purc(ase 8it( +lemis( ree and intact s(ell

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7reen @eay *e'eta+les

5 @ettuce classiied into seeral
cate'ories: lea, romaine, +utter
(ead ;oston<,
crisp (ead
5 -n 'eneral, t(e darer, t(e stron'er
t(e laor 

5 Select lettuce 8it( no +ruised leaes or 8iltin',

'ood color 
5 Store 8ell cooled, coered loosely 8it( damp
to8els

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itter Salad 7reens

5 1ender enou'( or salads +ut may +e
cooed +y steamin', +raisin', 'rillin', or
sautJein'
5 E?cellent to place on crispy entrees or a
te?ture contrast

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Cooin' 7reens
5 Cooin' 'reens are t(e edi+le leaes o a
ariety o plants
5 1oo i+rous to eat 8it(out cooin'
5 Can +e steamed, sautJed, 8ilted, +raised
5 1r
1rim
im and 8as( +y su+mer'in' t(en litin' t(em
out o cold 8ater and strainin'
5 Kou may (ae to repeat t(is as t(ey are sandy
5 Een pre8as(ed 'reens s(ould +e 8as(ed

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3us(rooms

5 1(ousands o arieties
5 Ran'e in sie, color, s(ape, and
laor 
5 Culti
Cultiated
ated mus(rooms include
porto+ello, 8(ites, cremini, s(iitae,
and oyster mus(rooms
5 ild include cLpes ;porcini<, c(anterelles, morels, trules

5 Select irm, no sot spots or +lemis(es, no +reas in t(e

caps or stems
5 eep reri'erated and dry
5 as( 8(en usin' immediately

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9nions
5 18o main cate'ories: dry ;cured< and 'reen
5 7reens include ramps, scallions, lees, c(ies
5 7reens are edi+le in most ;not lees<
5 3any applications, cold and (ot
5 Dry onions include Spanis(, ermuda, pearls, s(allots
and 'arlic
5 Store dry in cool, dar places t(at are 8ell entilated
5 Store 'reens reri'erated and coered
5 Select dried onions t(at are (eay and 8it( ti'(tHittin'
sins

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Peppers
5 18o +asic types: s8eet and c(ilies
5 S8eets are also no8n as +ell peppers +ecause o t(eir
s(ape
5  All start o
out
ut 'reen, +ut ripe
ripen
n to red, yello8,
yello8, oran'e
5  All are similar
similar in la
laor,
or, t(e red +ein' t(e s8eetest
5 1o purc(ase, loo or irm, (eay, +ri'(t, and 'lossy

specimens 8it( ti'(t sin

5 C(iles are 'ro8n in arious sies and colors
5 ae aryin' de'rees o capsaicin, 8(ic( 'ies t(em
t(eir ire

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Peppers ;continued<
5 Caution: Kou must 8ear 'loes
8(ile (andlin' c(ilies

5 as( all suraces and tools ater

preparation
5  Aoid touc(in'
touc(in' sensitie areas o
o your +ody
5 Eac( o t(e arieties (ae distinctie laors
and lend t(emseles 8ell to most cooin'
applications

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Pod and Seed *e'eta+les

5 1(ese include res( le'umes ;peas,
+eans, and sprouts<

5 Su'ars turn
t(em /uiclyto starc( ater picin', so use
5 Su'ar snaps, sno8 peas, 'reen +eans,

and
pod 8a? +eans
is tender s(ouldto+e
enou'( piced 8(en t(e
eat.
5 Pods s(ould +e crisp, (ae 'ood color,
and s(o8 no 8iltin'
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Root *e'eta+les
5 Ric( is su'ars, starc(es, itamins, and
minerals

5 eets, o(lra+i, parsnips, turnips

5 C(ec or sot spots and splits or moldy
spots

55 Root end s(ould +e dry

1rim leay 'reens o as t(ese dra8
moisture
5
Store under reri'eration
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1u+ers
5 Potatoes are t(e most popular and amiliar 
5 "erusalem artic(oes, 4icama, s8eet
potatoes, and yams
5 Connected to t(e root system
5 Select tu+ers t(at are irm and appropriate
in sie and color 
5 Store unpeeled, dar, cool and dry, 8it(
entilation
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Potatoes
5 Sie is indicated +y A,
A, , and C,
C, A +ein'
t(e lar'est
5 Koun' potatoes (ae more su'ar and less
starc(
5 !e8 potatoes are any potatoes (arested
small, any color, la+eled Mne8 potatoesN
and 'raded MCN
5  A
 Aoid
oid potatoes 8it( 'reen sin
sin cut it a8ay
a8ay

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Starc(y Potatoes
5 ae less moisture, more starc(
5 1(ese are +ain' potatoes
5 Fles( is easy to +ae or mas(
5 Desira+le or purJein' and +ain'
5
7ood
not or ryin'
a+sor+ as t(ey +ro8n ast and 8ill
'rease
5 ill a+sor+ moisture ;starc( cells<, 8(ic(

maes t(em perect or casseroles

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3oderateH3oisture Potatoes
5  AllHpurpose potatoes
p otatoes
5 -nclude 3aine potatoes, C(eOs potatoes,
and allHpurpose potatoes
5 1(is ariety
a riety also includes Kuons, Ke
Kello8
Finns, some in'erlin's

5 1(ese tend to (old t(eir s(ape

5 7ood or steamin', +oilin', and oen
roastin', +raised and ste8ed
5
Fre/uently used or salads
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i'(H3oisture Potatoes
5 -nclude ne8 potatoes, and some
in'erlin's
5 1ender sin, cooed 8it( sins on
5 !aturally s8eet, res( laor +est +oiled,
steamed, or oen roasted

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S8eet Potatoes and Kams

5 -n t(e U.S., MyamN is 8idely used to la+el an
oran'eHlees(d
oran'eHlees(d ariety o t(e s8eet potato

5 1(in, smoot( sins 8it( tapered ends

5 Use t(e same cooin' tec(ni/ues as or
(i'(HmoistureBlo8Hstarc(
(i'(HmoistureBlo8Hstarc( potatoes

5 1rue yams are starc(ier and drier t(an s8eet

potatoes
5 1(ey (ae rou'( scaly sins, ery +locy

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S(oots and Stals

5 7lo+e artic(oes, aspara'us, celery,
ennel, and iddle(eads ;ostric( ern<
5 @oo or irm, les(y, ull stals 8it( no
+ro8nin'
5 1i
1ips
ps clos
closed
ed
5 Store under reri'eration
5 Rinse and cut +eore usin'
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1omatoes
5 undreds o arieties
5 Dierent sies, colors, acid contents, amount o

les(, te?ture, s(apes, and uses

5 @oo or s(iny sin, +ri'(t color 
5 Firm, plia+le eel, ti'(t sin

5  Aoid +
+ruised
ruised and sot tomatoes 8it( sot spots
5 Store at room temperature unless ery ripe
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er+s
5  Aromatic plants t(at add laor
laor to oods
5  A
 Aaila+le
aila+le dry
dry,, res(, roen
5 1(e stron'er t(e aroma, t(e res(er t(e
(er+s
5 @oo or 'ood color, 8ellHs(aped leaes,
no 8iltin' or pest dama'e
5 Store loosely in plastic +a's

5 Rinse and c(op only 8(en ready to use

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*e'eta+le and Fres( er+

er+

5 3ise en Place
-n cuttin', consistency and speed is important
5 Calculate t(e timin'
5 C(ec t(e serice time
5 1(in t(e 4o+ t(rou'(
5  Assem+le all tools, containers,
containers, 8aste area
5 as(
a s( and trim +eore doin' any cuttin'
5 Discard all t(e 8aste
5 Clean all tools and your (ands +eore +e'innin'
a'ain
5 Prepare or serice and cooin'
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1ec(ni/ues or Selected

*e'eta+les
5 Peelin' and cuttin' onions:
 = Cut as close to use as possi+le
 = 1(ey can +e peeled in adance
 = Slice a8ay t(e ends, peel a8ay t(e irst one or t8o
layers
 = Slice in (al or dices and 4uliennes or +atonnets,
leae 8(ole or rin's

 = For dicedone
laterally or minced, 4ust lay
or t8o times it on t(et(rou'(,
t8oHt(irds side and cutt(e
turn
onion, cut ertically, t(en turn a'ain and cut across
t(e ertical cuts
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7arlic
5 7arlic can +e purc(ased peeled and minced,
 4ustHpeeled, res( and
and 8(ole in t(e +ul+s,
+ul+s,
'ranulated, po8dered, roasted, pureed
5 1o use res(, peel and c(op as close to serice
as possi+le
5 - you peel and c(op prior to serice, eep it
c(illed and 8ell coered to preent t(e odor rom
'ettin' into a+sor+ant oods
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Roastin' 7arlic

5 7ies a ric( and smoy laor 

5 Component in potatoes, marinades,
'laes
5 Place unpeeled on an aluminum platter
and roast at %0F ;)#%C< until 'arlic is
/uite sot
5 Remoe sins and pass t(rou'( a mill
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@ees
5 onderul laor ery sandy and need to +e (andled
8it( lots o res( clean 8ater 
5 1rim, discard t(e dar 'reen leaes, leae part o t(e
stem attac(ed and cut t(e lon' 8ay so it resem+les a an
5 Fan out in cold 8ater seeral times to remoe t(e sand,
t(en slice or use
5 9r, slice as you need t(em, place in cold 8ater, lit t(em
out, discard t(e 8ater, and rinse t(em a'ain
5  Al8ays llit
it sandy rui
ruits
ts and e'
e'eta+les
eta+les out o t(e 8ater
neer pour t(e e'eta+les out as t(is 8ill put t(e sand
+ac
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1omatoes
5 Can +e sliced +y (and or electric slice ;i
t(ey are irm enou'(<
5 1omato concassJ: sin, li/uid and seeds
remoed, leain' only t(e pulp
 = Cut an Q into tomato +ottom, t(rou'( sin
only, dip %=)0 seconds in +oilin' 8ater, t(en
ice +at(, sin 8ill slip ri'(t o 
 = Section and s/ueee 8ater and seeds rom

pulp, reserin' li/uid or cooin'

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C(iles and peppers

5 *ery ersatile, used in dierse cultures
5 e sure to 8ear plastic 'loes 8(en usin' c(iles
5 as(, and t(en pat dry
 = Cut rom top to +ottom, /uarter or (al 
 = Cut a8ay pit(, stem, and seeds
 = Cut as t(e recipe re/uires
5
5 Cuttin' peppersmore
1o cut peppers is t(euniormly,
same slice o t(e
+ottom and collar, cut into een strips, turn and
dice
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Roastin' C(iles and Peppers

5 Coo peppers oer a 'as +urner on
medium or a 'rill t(at is medium (eat
5 Roast in a moderate oen until sot and
sin (as roasted
5 Place in a +a' or at least 0 minutes, or

in a coered
t(en slip ri'(t+o8l,
o  to s8eat, and sins 8ill
5 Resere or recipes

5 Roastin' peppers is t(e same tec(ni/ue

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Dried Fruits and *e

*e'eta+les
'eta+les
5 3ust +e re(ydrated or MplumpedN
5 Soa t(em in li/uid
5 Some may +e toasted or c(arred 8(ile dry in a sillet
5 1o do t(is, 4ust place t(e sillet and at medium (eat,
toast until t(e product is ra'rant
5 C(ec or inestation +eore usin'
5 Rinse or 8as( t(em to remoe dust, +u's, stems, etc.

55 Sort
Placeout moldy
into pieces
a +o8l and pour (ot li/uid oer t(em
5 Soa t(em till t(ey are almost ori'inal in sie
5 1(ey 8ill seldom re(ydrate to t(e ull sie
5
Sae t(e li/uid as it mae a 'ood laor +ase
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 3us(rooms

5 Slice at serice
5 ipe o t(e dirt t(ey are 'ro8n in +eore slicin'

5 Rinse +riely +eore usin'

5 Do not let t(em soa as t(ey soa up too muc(
8ater

5 Drain and coo t(em immediately as t(e rrecipe

ecipe
re/uires
5 9nly cut 8(at you can coo at one time as
precuttin' causes laor loss