Transcript Hospitality

2015 Summer Institutes Level 2
FRMCA Level 1, Chapter 9
Fruits and Vegetables
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Session Objectives
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Identify and describe different types of fruit.
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List factors that affect produce purchasing decisions.
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Match and cook fruit to appropriate methods.
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Identify and describe different types of vegetables.
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Match and cook vegetables to appropriate methods.
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List ways to hold vegetables that maintain their quality.
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Fruits
Fruits are grouped by growing
season and location:
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Summer fruits: Berries,
cherries, grapes, melons,
peaches, nectarines, plums,
pears
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Winter fruits: Apples and citrus
fruits, such as oranges,
grapefruits, lemons, limes, and
tangerines
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Fruits continued
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Tropical fruits: Figs, dates,
kiwis, mangos, bananas,
papayas, pomegranates, guava,
star fruit, passion fruit
– Named for the climatic
conditions under which they are
grown
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Purchasing Fruits
Some fruits are available year long, while others have specific growing
seasons.
•Quality, degree of ripeness, and the price of fruit vary with the season.
•During a fruit’s growing season, supply is plentiful, quality is higher, and
the price is usually lower.
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Purchasing Fruits continued
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Quality grades: A rating system based on quality standards—the
better the quality, the higher the quality grade assigned to it.
– The quality of a fruit is based on a combination of size, color, shape,
texture, and defects.
– Most fresh fruit purchased for restaurant and foodservice operations is U.S.
Fancy, the second-highest grade. (U.S. Extra Fancy is the highest.)
– Canned products rated U.S. Grade A Fancy have the highest quality among
canned goods.
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Factors When Purchasing Fruit
Decisions are typically based on:
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Recipe requirements
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Staff skills
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Available equipment
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Vendor limitations
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Preparing Fruits
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Cleaning is the first step in
preparing fruit.
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Preparing fruit includes
removing skins, removing cores,
removing seeds and stones,
zesting, and removing stems.
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Use a sharp knife to cut fruit to
ensure that your cuts are clean.
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Preparing Fruits continued
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Fruit is often cut into wedges, slices, chunks, or cubes for service.
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Fresh fruit can be juiced and puréed.
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Dried fruit does not require advanced preparation, but when used as an
ingredient in a dish or baked item, rehydrate or soften dried fruit before
adding it.
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Cooking Fruits
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Preparing fruits for cooking
begins with washing the fruit
with water, and may then
require peeling, slicing, and
cutting.
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Enzymatic browning is a
chemical process causing fruit
to turn brown when oxygen in
the air comes in contact with the
flesh of cut fruit.
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Cooking Fruits continued
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To keep cut, fresh fruits from discoloring, coat them with some form of
acid, such as lemon juice, as soon as they are cut.
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When fruit is cooked with sugar, the sugar is absorbed slowly into the
cells, firming the fruit.
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When grilling or broiling fruit, cook it quickly to avoid breaking down the
fruit’s structure.
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Cooking Fruits continued
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Fruits that are poached are cooked in simmering liquid.
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When sautéed in butter, sugar, and spices, fruit has a rich, syrupy
flavor.
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Popular fruit sauces include applesauce, fresh berry coulis, and
compotes.
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Cooking Fruits continued
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Fruit sauces are made by cooking the fruit in liquid until the fruit has
been broken down. Then a sweetener is added (sugar, honey, or
syrup).
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When baking fruits, choose firm fruits that are whole or cut into large
pieces. Apples are the easiest to prepare.
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Fruit plates and salads should be served at room temperature to
ensure the best flavor.
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Types of Vegetables
Vegetables are often categorized by their edible parts and may be
classified as:
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Flower
Fruit
Green leafy
Seed
Root/Tuber
Stem
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Preparing Vegetables
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Fresh vegetables must be
washed and cleaned thoroughly
to remove surface dirt and
contaminants.
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Fruits and vegetables should
not be cut on the same cutting
boards as raw meat, fish, or
poultry.
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Preparing Vegetables continued
When cutting vegetables:
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The cutting surface should be at a comfortable height.
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The cutting station should have a container to hold peelings and
another to hold the cut vegetables.
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Preparing Vegetables continued
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Dicing: Cutting a product into
cubes with a chef ’s knife
• About a half-inch cube
• Common technique for use
with vegetables
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Mincing: A fine chop cut made
by using a chef ’s knife or
mezzaluna
– Commonly used on smaller
foods, such as garlic, fresh
herbs, and ginger
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Preparing Vegetables continued
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Preparing Vegetables continued
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Cooking Vegetables
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Prepare vegetables for cooking as close to the actual cooking time as
possible to ensure the vegetables’ freshness.
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Vegetables must be cooked in a way that protects their texture, flavor,
color, and nutrients:
– Boiling: Best for hard, starchy vegetables
– Blanching: Partially cooking vegetables by placing them in hot water or oil
for a short period of time
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Cooking Vegetables continued
– Parboiling, like blanching, partially cooks vegetables in boiling water.
– Steaming is the best way to retain vitamins and minerals.
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Cooking Vegetables continued
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Microwave cooking:
– Cook vegetables in a small
amount of liquid in a covered,
microwave-safe container.
– Leave the vegetable whole,
with the skin or peel intact, and
steam it with its own moisture.
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Roast or bake vegetables in a
hot or moderate oven.
– Best suited to vegetables with
thick skins that protect the
interior from drying or
scorching.
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Cooking Vegetables continued
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Vegetables with little or no skin
are best when sautéed.
– Glazing is a finishing technique
that gives vegetables a glossy
appearance.
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9.2
Cook batter-dipped vegetables
in oil or butter until their
exteriors are lightly browned
and crisp.
Some vegetables can be grilled
from the raw state; others must
be marinated first.
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Cooking Vegetables continued
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To marinate vegetables, soak them in oil or vinegar, herbs, and spices.
This gives them added flavor and helps to tenderize the vegetable.
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Vegetable stews and braises are good ways to retain the vitamins and
minerals that are transferred to the cooking liquid.
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Matching Vegetables
to Cooking Methods
Cooking Method
Appropriate for:
Baking
Carrots, eggplant, mushrooms,
onions, potatoes, squash, tomatoes
Boiling
Dried beans and legumes, cabbage,
carrots, corn on the cob, potatoes
Braising
Cabbage, celery, mushrooms,
potatoes, squash zucchini
Broiling
Eggplant, mushrooms, onions,
tomatoes
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Matching Vegetables continued
Cooking Method
Appropriate for:
Deep-frying
Brussels sprouts, carrots,
cauliflower, eggplant, potatoes,
squash, zucchini
Steaming
Artichokes, asparagus, green
beans, beets, broccoli, Brussels
sprouts, cabbage, carrots,
cauliflower, celery, onions, potatoes
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Sous Vide and Puréed Vegetables
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In the sous vide method, food is cooked for a long time—sometimes
well over 24 hours.
– Vegetables are placed in airtight plastic bags in hot water, well below boiling
point.
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Puréed vegetables can be served as individual dishes or used in other
preparations.
– Cooked vegetables are pushed through a sieve or food mill, or by using a
heavy-duty blender or chopper.
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Holding Vegetables
Cook vegetables soon after purchase. Maintain overall quality by serving
them as soon as possible.
Boiled or steamed
Refresh in cold water
Starchy
Drain well and spread out to dry
Baked or roasted
Hold uncovered in a holding drawer (serve
within 4 hours)
Spread them on sheet pans, cool
completely, and wrap
Braised or stewed
Hold in steam table
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Holding Vegetables continued
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Vegetables may be reheated by:
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Simmering in stock or water
Microwaving
Sautéing them in butter or cream
Dry- sautéing using cooking spray in the pan
Avoid holding vegetables in steam tables or directly in water for long
periods of time.
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