| Introduction -- Chapter 23 -- Chapter 22 -- Chapter 25 -- Lesson Assignments |
Chapter 25: Fruits
Chapter 25 objectives
After studying this chapter, you will be able to:
- identify a variety of fruits;
- purchase fruits appropriate for your needs;
- store fruits properly;
- understand how fruits are preserved;
- prepare fruits for cooking or service;
- apply various cooking methods to fruits.
Chapter 25 topics
- Identifying fruits
- berries
- citrus
- segmenting citrus fruits
- zesting citrus fruits
- cutting citrus peels
- exotics
- peeling prickly pears
- grapes
- melons
- pomes
- stone fruits
- pitting cherries
- tropicals
- pitting and coring mangoes
- trimming and slicing pineapples
- nutrition
- purchasing fresh fruits
- purchasing and storing preserved fruits
- irradiated fruits
- acidulation
- canned fruits
- frozen fruits
- dried fruits
- Juicing
- Applying various cooking methods
- determining doneness
- dry-heat cooking methods
- broiling and grilling
- baking
- sautéing
- deep-frying
- moist-heat cooking methods
- poaching
- simmering
- preserving
Key terms from Chapter 25
| acidulation | ethylene gas | marmalade | preserve | |||
| chutney | hybrid | nectar | ripe | |||
| cider | jam | papain | supremes | |||
| compote | jelly | pectin | zest | |||
| concentrate | juice | pomes |
Related websites for Chapter 25
http://www.dole5aday.com/
http://www.calstrawberry.com/
