Food Prep: Fruits, Vegetables & Salads

1. Food Prep: Fruits, Vegetables & Salads CS1(SS) Foster

2. Learning Objectives • Understand and be able to visually identify different types of fruits and vegetables • Explore the different preparations for fruits & vegetables

3. Types of Fruit

4. 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

5. Fruit Identification Apricots 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

6. Fruit Identification Avocado 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

7. Fruit Identification Bananas Description: Sweet, creamy flesh encased in a yellow or red, inedible peel. Uses: Eaten out of hand; in puddings, baked goods, and other desserts

8. Fruit Identification Blackberries Description: : Large; purplish-black; cultivated and wild; tart when under-ripe Uses: Eaten out of hand, used in baked goods

9. Fruit Identification Blueberries 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

10. Fruit Identification Star 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

11. Fruit Identification Cherries 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.

12. 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

13. Fruit Identification Cranberries Description: Small, shiny red berry, some with white blush; hard; dry and sour Uses: Generally cooked; in relishes; sauces, jellies, juices; in breads; dried

14. Fruit Identification Figs 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

15. Fruit Identification Grapefruit 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)

16. Fruit Identification Grapes 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.

17. Fruit Identification Kiwi 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

18. Fruit Identification Lemons 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).

19. Fruit Identification Limes Description: Dark Green, smooth skin, seedless, tart Uses: Juiced; flavoring agent, zested (zest may be candied). Key Limes are used in baked goods (Key Lime Pie).

20. 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

21. 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)

22. 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

23. Fruit Identification Peach 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

24. Fruit Identification Pears 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)

25. 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

26. Fruit Identification Plums 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

27. Fruit Identification Pomegranate 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

28. Fruit Identification Raspberries 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

29. Fruit Identification Strawberries 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

30. 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

31. Vegetable Families

32. Vegetable Identification Description: Bulbs, deep purple in color with stemmed leaves Uses: Can be boiled, pickled, or shredded raw for salads Beets 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 Radish

33. Vegetable Identification 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 Carrot Sweet Potato 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

34. Vegetable Identification FINGERLING POTATOES RED-SKIN POTATOES LONG-WHITEPOTATO NEW POTAOTES RUSSET 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. YUKON GOLD POTATO

35. Vegetable Identification Description: Long, white/green stalks with crowns on top Uses: Can be steamed, grilled, baked, fried, pureed (soup), etc. Bottoms must be removed Asparagus 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 Celery

36. 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.

37. Vegetable Identification Green Onions 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 Leeks

38. Vegetable Identification 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. Garlic

39. Vegetable Identification BOK CHOY SAVOY CABBAGE BRUSSEL SPROUTS KALE 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. WHITE CABBAGE NAPA CABBAGE RED CABBAGE

40. Vegetable Identification GREEN-LEAF LETTUCE ICEBERG LETTUCE SPRING MIX ROMAINE LETTUCE

41. Vegetable Identification Spinach 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 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. Cucumber

42. Vegetable Identification Broccoli 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) Cauliflower

43. Vegetable Identification Green 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. Wax Beans

44. Vegetable Identification Okra 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. Snow Peas

45. Vegetable Identification 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 Lima Beans 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” Black-eye Peas

46. Vegetable Identification 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. SHITAKE MUSHROOM PORTOBELLO MUSHROOM BUTTON MUSHROOMS CREMINI MUSHROOMS

47. Vegetable Identification CHERRY TOMATOES PLUM 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 GLOBE/SLICING TOMATO VINE-RIPENED TOMATO

48. Vegetable Identification 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.) Eggplant

49. Vegetable Identification Description: Long, oblong, hour-glass shaped yellow vegetable with whitish seeded interior Uses: Served as vegetable steamed, grilled, baked, roasted, etc. Yellow Squash Description: Long, oblong, green vegetable with whitish seeded interior Uses: Served as vegetable steamed, grilled, baked, roasted, etc. Zucchini

50. Vegetable Identification 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. Bell Pepper Description: Oblong green pepper with a stemmed cap Uses: salsas, salads, stews, rices, extensively in Mexican, Cajun, Southwestern cusines Jalapeno Pepper