Transcript CHRM 1110 Day 6 Slow Proteins.ppt

Greens
• Spinach, Collards,
Mustard, Turnip Greens
and Swiss Chard
• Usually cooked
• Most have strong flavors
• Allow 8 oz. per person
before cooking
• Choose Young & Tender
(Spring) or Frozen
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Three
Spinach (Fr. Épinard)
Smooth & Curly (Savoy)
and Semi-Savoy
Frozen, Canned (Uck!) or
Fresh
Smooth or Baby…for fresh
Salads…avoid cooking
Savoy may need more
cleaning…better for
cooking
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Three
Collards
• Southern Food
• Cooked (for
hours)with smoked or
salted pork, onions,
vinegar, s&P
• Served with “PotLiquor”
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Three
Mustard Greens
• Leaves of Mustard
Plant (Seeds are used
to make Dijon
Mustard)
• Used similar to
Collards
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Three
Turnip Greens
• Similar to Mustard
Greens in Taste
• Used similar to
Collards
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Three
Swiss Chard
• Fresh young chard
can be used raw in
salads.
• Mature chard leaves
and stalks are
typically cooked or
sautéed
• Flavor which is that
of cooked spinach.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Three
FRUITS: BERRIES
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Berries
• Small, grow on bushes and vines
• Must Ripen ON THE VINE
• Do Not Wash in Advance
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Blackberries & Raspberries
(Fr. Framboises)
• Thorny Vines
• Limited
Commercial
Production
• June-August
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Blueberries (Fr. Myrilles)
• Cultivated Var.
are larger.
Than wild
• Mid June to
Mid August
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Cranberries
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Native American
Grow in Bogs
Always Cooked
Labor DayOctober
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Currants
• Tiny, Tart and Grapelike
• Red, Black & White Var.
• Black Currant=Crème de
Cassis
• Common in Europe, less in
US
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Strawberries (Fr. Fraises)
• Avoid Large Berries
• Peak April –June
• Small Wild or Alpine
“Fraises des bois” Intense
Flavor and Aroma
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
FRUITS: CITRUS
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Grapefruit (Fr. Pamplemousses)
• Cross between Orange and
Pummelo
• White & Pink Varieties
• Usu. Eaten Raw
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Kumquats
• Raw or cooked
• May be eaten whole
• Sweet with Slightly Bitter
flesh
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Lemons (Fr. Citrons)
• Range is acidity
• Commonly Used fresh,
cooked, zested, oils
• Meyer Lemon
– Sweeter and Less Acidic
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Orange (Sp. Naranja)
• Juice Oranges
• Navel Oranges
• Blood Oranges
– Sweet, Dark Red Juice
• Seville Oranges
– Bitter for Marmalade,
Grand Marnier & Curaçao
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Tangerine
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Var. of Mandarin Orange
Clementine's also
Easily Peeled, Eaten Fresh
Also Canned
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
FRUITS: EXOTICS
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Figs
• Mission Figs
• White Adriatic
• Calimyrna
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Gooseberries
• Currant Family
• Plum Size to Berry Size
• Cape Gooseberry
– Tart, orange like flavor
• Raw, Jam, Desserts,
Garnish
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Guava
• Small, oVal & pear-shaped
• Common in jams &
preserves and Juices
• Common in Central
America & Caribbean
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Lychees ,Rambutans & Longan
• China & SE Asia
• Fresh, juiced, preserves,
ice cream and canned
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Mangosteen
• SE Asia
• Usually only Fresh
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Persimmon
• Raw or used in baked goods
• Usually only Fresh
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Pomegranate
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Native to Iran (Persia)
Sweet & Sour
Seeds
Pomegranate Juice
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Prickly Pears
• Fruit of
Cactus…Thorns!
• Mild Water Melon
Taste
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Star Fruit or Carambola
• Not peeled or seeded
• Commonly a
Granish
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Rhubarb
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A veg, not a fruit
Cooked like a fruit
Leaves are toxic
Sweet and Sour
Strawberry like
flavor
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Grapes (Fr. Raisins)
No 1 Fruit (for Wine)
White (green) and Black
(red) varieties.
Most flavor and Color in
Skins
Mostly eaten Fresh or used
in wines
Raisins…Black are SunDried, Golden are dried
with Sulfur Dioxide
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Melons
• Gourd Family
• 2 Types: Sweet & Water
• Need Vine Ripening
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Melons
1. Cantaloupes (Musk
Melon)
2. Casaba
3. Honeydews
4. Crenshaw
5. Santa Claus
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1
3
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5
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Six
Apples (Fr. Pomes)
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Some Best for Eating
Some Best For Cooking
Some Tart
Some Sweet
About 2500 Varieties in
US, 7500 Worldwide
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Red Delicious vs. Golden Delicious
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Iowa in the 1870’s
Sweet and Juicy
Soft to Mealy
Best eaten Fresh or in
Salads
CHRM 1110
Vegetable, Starch & Protein
Basics
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W. VA., around 1890
Sweet
Semi firm
Fresh, Baked or in
Salads
Session Seven
Rome vs. Granny Smith
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“Baker’s Buddy”
Rome Ohio, 1800’s
Mild Tart
Firm
Baking, Pies & Sauces
CHRM 1110
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Basics
• Australia
• Very Tart
• All-Purpose
Session Seven
Gala & McIntosh
• To the US in 1970’s
• Crispy, Juicy, Very
Sweet
• Fresh & Salads
CHRM 1110
Vegetable, Starch & Protein
Basics
• 1811
• Juicy, Tangy & Tart
• Fresh or Applesauce
Session Seven
Anjou Pears (Fr. Poires)
• Sweet/Firm
• Keep Well
• Eating & Poaching
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Bosc Pears
• Buttery
• Dry
• Poaching & Baking
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Bartlett Pears
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V. Sweet & Buttery
Juicy
Tender Texture
Fresh, Salads &
Canned
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Asian Pears
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Or Chinese Pear
Pear Flavor
Apple Texture
Fresh, and Salads
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Quince
• Cooked Only
• Stews, Jellies,
Marmalades & Pies
• Sweet when cooked
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
FRUITS: STONE FRUITS OR
DRUPES
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Apricots (Fr. abricotsP
• Cultivated in India
over 5000 year ago
• Fresh, poached , stewed,
baked or candied
• Fruit compotes and
sauces for meats
• Short-season and don’t
ship well
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Cherries (Fr. Cherses)
• Two Types:
– Sweet. Eaten fresh,
making maraschino or
candied
– Sour (tart). Canned or
frozen
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Peaches (Fr. Pêches) & Nectarines
• Two Types:
– Freestone, best fresh
– Clingstone, used for
canning
• Peaches are fuzzy
• Nectarine are Smooth
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Plums (Fr. Prunes)
• Fresh, baked, poached,
pies, cobblers, tarts,
jams, preserves, salads
and compotes
• Some varieties are
dried to produce prunes
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
FRUITS: TROPICALS
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Bananas (Fr. bananes)
• Available yearround
• Picked Green
• Ripen at
RoomTemp.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Plantains
• “Cooking” Bananas
• Starchy
• Used Green and
Ripe
• Fried plantains or
“tostones
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
• From the Date Palm
• Appear Dried
CHRM 1110
Vegetable, Starch & Protein
Basics
Dates
Session Seven
• Sweet Bland
• Added for Garnish
CHRM 1110
Vegetable, Starch & Protein
Basics
Kiwis
Session Seven
Mangoes (Fr. Mangues)
• Spicy, Sweet &
acidic
• Fresh, Puréed, used
in drinks, sauces,
etc
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Papayas
• Fresh, Puréed, used
in drinks, sauces,
etc
• Edible Seeds
• Papain
– Meat tenderizer
– Digestion
– Can’t use in
Gelatin unless
cooked
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Passion Fruit
• Fresh, Puréed, used
in drinks, sauces,
etc
• Edible Seeds
• Sweet, rich and
citrusy
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Pineapples (Fr. Ananas)
• Fresh, Puréed, used
in drinks, sauces,
grilled, baked, used
in stir-fries, soups
and stews
• Bromelin enzyme
like papain
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Nutrition
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75-95% Water
Low in protein and fat
Low in calories
Good to excellent sources of fiber
Good source of energy from sugars
Citrus, Melons and strawberries High in Vitamin C
Deep yellow and green fruits, (apricot, mangoes, kiwi)
high in Vitamin A
• Bananas, raisins, & figs high in Potassium
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruits: Purchasing
• Grading
– Voluntary at Wholesale
– Based upon shape, color , texture and defects
– US Fancy, US No.1, Us. No. 2, US No. 3
– Lower grades may be used for sauces, jams,
jellies or preserves
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Ripening
• Ripe fruit is soft, sweeter, less tart (less acid)
• When starch is converted into fructose and
glucose, gives fruit sweetness, flavor and
aroma
• Further ripening leads to breakdown of fruit
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Ripening
• Figs and Pineapple only ripen on the plant
• Bananas, pears & peaches continue to ripen
off the plant
• Chilled, slows down respiration, ripening
• Ethylene gas naturally emitted by fruits
– Used to ripen fruit
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruits: Purchasing
• Sold by Weight or
Count
– Ex. “96 count” lemon per
30 pound case
• Packed in Crates,
Bushels, Cartons, cases,
lugs or flats.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Storage
• Irradiated
• Acidulation
– For Enzymatic Browning
– Do Not Store in Acidulated Water
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Storage in sugar or salt solution (pickling)
Canned
Frozen
Dried
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Dried Fruits
• Loss of moisture,
Concentrates flavor
• Extends Shelf Life
• Treatment with sulfur
dioxide to prevent
browning., ex raisins
vs. golden raisins
• Allergies to Sulfur
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Juicing
• Juice: the liquid from any
fruit or vegetable
• Nectar: diluted sweetened
juice from pure juice too
thick to drink (banana,
apricot, etc.)
• Cider: mildly fermented
apple juice
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Preserving
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Concentrate: fruit paste without gel
Jam: fruit gel from fruit pulp and sugar
Jelly: fruit gel from fruit juice and sugar
Marmalade: citrus jelly with citrus peel added
Preserve: fruit gel with pieces of whole fruit
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Preserving
• Fermentation
– Next to drying, the oldest form of
preservation
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Cooking
• Broiled and Grilled
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Cooking
• Baked and Sautéed
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Cooking
• Stewed
Compote: Fresh or dried
fruit cooked to a thick
consistency
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven
Fruit: Cooking
• Deep-Fried
• Poached
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Seven