FOD 2180 VEGETABLES and FRUITS

Transcription

1 Name: Date: Prerequisite: Food Basics (FOD1010) Course Mark Criteria: Theory and Worksheets (20%) Test (30%) Lab Mark/Initials (50%) FOD 2180 VEGETABLES and FRUITS Description: Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods. Outcomes: See Lab Work: Students will demonstrate knowledge and skills in the planning, preparing and evaluating of fruits and vegetables 4.1 prepare and present a minimum of five recipes, including: one moist-heat method for vegetables or fruits; e.g., blanching, parboiling, boiling, steaming, braising, stewing one dry-heat method for vegetables or fruits; e.g., baking, sautéing, broiling, stir-frying one preparation method using a variety of cutting techniques; e.g., salad, stir-fry one preparation method using current technology; e.g., microwaving, dehydrating one ethnic dish Resources: Professional Cooking Textbook Chapters Nutrition, Understanding Vegetables, Cooking Vegetables, Potatoes

2 Understanding Vegetables Chapter 1. List 4 ways that cooking affects vegetables: Two components of fiber in vegetables are: 3. Which ONE of each pair listed has MORE fiber? (circle correct answer) spinach or turnip tomato or carrot young, fresh veggies or old, tough veggies stalks of broccoli or tips of broccoli watermelon or banana grapes or avocado 4. Two things that make fiber FIRMER are: 5. Two things that make fiber SOFTER are: 6. Guidelines for Achieving proper DONENESS in vegetables are: 7. Ways to control flavor LOSS are: 8. When cooking STRONG flavored veggies, leave to allow flavors to escape and use amounts of. 2

3 9. Cooked vegetables do not taste like raw veggies because cooking produces certain changes. 10. Young, fresh veggies have a relatively high content. As they mature, or sit in storage, this gradually changes to. 11. What gives veggies their color? 1 White veggies a) Pigment is called: b) effect from acids: c) effect from alkaline water: Red veggies a) effect from acids: b) effect from alkalis: Green veggies a) green coloring is from: b) effect from acids: Yellow & orange veggies a) pigments are called: b) effect from acids OR alkalis: 13. Factors responsible for most NUTRIENT LOSS: 14. General rules of vegetable cookery: (ones not already listed in question 6) 3

4 15. Why do frozen veggies need shorter cooking time than fresh ones? 16. Most veggies can be cooked from frozen state EXCEPT for: 17. Three things to check quality on canned veggies are: 18. What is the BEST/TOP GRADE of canned veggies in Canada? 19. Steps to cooking canned veggies are: 20. STORAGE VEGGIES FRESH: Potatoes, onions, winter squash 1. FACTS Other FRESH veggies 1. FROZEN VEGGIES 1. DRIED VEGGIES 1. CANNED VEGGIES 1.

5 WAYS TO COOK VEGGIES 21. What is the difference between sautéing & pan frying veggies? Sautéing Pan - frying Potatoes & Other Starches chapter 1. Types of Potatoes Characteristics of potatoes Waxy / New Mature / Starchy Quality Checks of Potatoes 3. Boiled potatoes should be started in water rather than hot. 4. If a potato is wrapped in tin foil when cooked, is it baked or steamed? 5. Find information on Nutrition/Nutrients in your textbook to correctly complete the following chart. Major Dietary Sources Dried Beans (3) Potatoes (2) Corn (1) Green & Yellow Veggies & Fruits (1) Legumes (2) Citrus Fruits, Tomatoes, Potatoes, dark green (1) leafy veggies, peppers, cabbage, broccoli, Nutrients

6 cantaloupe, berries Leafy Veggies (2) Vitamins: 1. What 2 ways are vitamins classified and which vitamins belong to each classification? Classifications of Vitamins Vitamins that belong to this classification Minerals: 1. What are the most important minerals in the diet? How many daily servings of veggies & fruits are recommended in the Canadian food rainbow? 3. What color of fruits & veggies are recommended? 4. How could carrots be used (name a recipe or food item) a) As an appetizer? b) In the main course? c) In a dessert? FRUITS: This information is not in your textbook, but you should be able to correctly complete the questions using knowledge you already have (common sense, logic, deduction, analysis,..) Use the following word list to correctly fill in the blanks below. phytochemicals oils plants applesauce citrus carbohydrates fat Fruits are packed with complex, water, vitamins, minerals, and fiber. They contain little or no & cholesterol. Pureed fruits such as plums, prunes, & are used to reduce or replace in baking. Citrus fruits, grapes, cherries, & berries are good sources of. Fruits come from flowering. They contain at least one seed. Fruits are divided into 8 categories: fruits, melons, berries, drupes ( doops), pomes, grapes, tropical fruits, and exotic fruits. Correctly match the definitions to the word list in the chart below.

7 A. Drupe B. in season C. ripe D. ethylene gas E. rehydrate F. cobbler G. compote H. chutney I. fondue J. pith To add water into dried fruits before use Fruit is fully grown & ready to eat Fresh or dried fruits that have been cooked in a sugar syrup Dipping bite sized chunks of fruit into melted chocolate sauce Fruit type with soft flesh, thin skin, & one pit or stone Odorless, colorless gas emitted naturally as fruits ripen Bitter, white layer between zest & flesh of citrus fruit During the fruit s main growing season Deep dish fruit dessert 1. Why is it cost effective to buy fruit when it is in season? Storing Fresh Fruit: delicate separately Apples, melons, & bananas give off large amounts of ethylene gas. Therefore, they should be stored from more fruits & vegetables. 3. Canned Fruits: sealed spoil softens temperatures nutritional Fruits are exposed to high during canning. The heat destroys microorganisms & eliminates oxidation, both of which cause fruit to. This environment also slows the spoiling of the fruit. The heat required in canning fruit, but it does not affect the content of the fruit. 4. Freezing Fruit: cell mushy ice retain microorganisms texture expands Fresh fruit can be preserved through freezing. Freezing stops the growth of that cause food to spoil. Freezing does not affect the fruit s nutritional value, but it does change the of the fruit. Freezing breaks down the structure of fruit when the water in the fruit during freezing. Then, as fruit thaws, it loses shape because part of the cell structure has broken down. This leaves the fruit. Many fruits such as pears & berries are individually quick frozen (IQF). This reduces the number of crystals that form, keeping the quality of the frozen product higher. It also helps the fruit to its shape. 5. Dried Fruits: moisture absorbs shipping smoothies quickly

8 Drying is another common technique for preserving fruits. Fruit juices formed by soaking dried fruits in hot liquid until the liquid the flavor of the fruit can be used in fruit soups &. Dried fruits are vacuum packed, or shrink-wrapped, for purchasing &. Dried fruits with low, such as raisins, spoil more than other types. 6. Cooking Fruit: lemon poaching broiling overcook simmering cells flavor baking When you cook fruits, do not them. If you do, they will become mushy & lose their. Add sugar or acid, such as juice, to help prevent overcooking. The fruit takes the sugar or acid into its, which helps keep the fruit firm & retain its form. Five ways to dry heat cook fruits are:, grilling,, sautéing, and deep-frying. Two ways of moist heat cooking fruits are: and. 7. Match the descriptors to the types of fruits listed below a. Citrus fruits b. melons c. berries d. drupes e. pomes f. grapes g. tropical fruits h. exotic fruits Are juicy, thin-skinned with tiny seeds. They grow on bushes & vines & are picked when fully ripened. They are sweet, plump, and even in color. Are firm, thin-sinned fruits that grow on trees. They have a central core filled with tiny seeds. Are 90% water. Sweet ones have a netted skin or a smooth rind. They are firm, heavy, and have good aroma. This category contains many types of unusual fruits. They can be picked ripe or ripen after they are picked. They grow in clusters on vines. Flavor & color are found mostly in their skin. Are almost always eaten raw. Also known as stone fruit, have soft flesh, thin skin & one pit or stone. They grown on shrubs & trees. Have thick, firm rind covered by a thin layer of colored skin called the zest. Flesh is segmented & acidic. They will not continue to ripen after they are picked. They grow in hot, tropical regions of the world. They ripen after they are picked.

9 You re done!!! Good Job!!! Now go enjoy a healthy piece of fruit!!! You deserve it!!!