Fruit pg. 118 - 120

Question 1

Give the nutritional information of fruits

Answer 1

>produced by seed bearing plants
>good source of carbohydrates, fiber, vitamin C, vitamin A, and potassium
>low in sodium and fat
>no cholesterol
>high in natural sugar

Question 2

Describe selecting fresh fruits

Answer 2

> buy only what you will use in short time period
buy in season for best quality and price
look for normal size (heavy and plump)
correct color (bright not dull)
no blemishes, bruises, or cuts
firm
no mildew or mold

Question 3

Describe storing fresh fruits

Answer 3

> under-ripe fruits left at room temperature (speed up ripening by putting fruit in closed paper bag)
check fruit daily for over-ripening
ripe fruits in fridge
don’t wash until ready to use

Question 4

Describe how to handle fresh fruits

Answer 4

> don’t put bananas in fridge for long time (will cause peels to brown)
prevent enzymatic browning by dipping cut pieces of certain fruits in lemon, orange, grapefruit, or pineapple juice

Question 5

Define enzymatic browning

Answer 5

> browning of apples, avocados, and bananas browning after being cut

Question 6

Describe apples

Answer 6

> versatile and wide variety
multi-use apples (for baking, cooking, eating, and in salad): Braeburn, Golden Delicious, and Granny Smith
apples better for only eating and salad use: Fuji and Red Delicious
best for only baking or cooking: Rome

Question 7

Describe frozen fruit

Answer 7

> clean, frozen solid, and undamaged package
usually frozen in syrup or sweetener
don’t refreeze after thawing (texture will deteriorate)
store thawed fruit in airtight container in fridge

Question 8

Describe canned fruits

Answer 8

> highly available with wide variety
maybe packed in light syrup, heavy syrup, or juice
fruit in juice: lower in calories and higher in nutrients than fruit in syrup
maybe canned whole, halved, sliced, diced, or crushed
usually less expensive that fresh fruit
no cans with dents, bulges, or leaks

Question 9

Describe dried fruit

Answer 9

> preserves fruit
common dried fruits: raisins, apricots, prunes, and dates
after opening, store in tightly covered container
before cooking, may need to be soaked
are dehydrated, so sugar, fiber, and nutrients are highly concentrated
normal serving of dried fruit = 1/2 of normal serving of fresh fruit

Question 10

Describe the uses of fruit

Answer 10

> snacking, in salads, in desserts (whole, sauce, dip, filling, or topping)
incorporate wide variety of fruits in diet regularly

Question 11

Describe cooking with fruit

Answer 11

> do not overcook

>overcooked fruits will be mushy and will lose their shape, texture, color, flavor, and nutrients

Question 12

Describe making a strawberry fan garnish

Answer 12

> make several incisions from tip of strawberry
don’t cut through stem
press slices apart with side of knife to form fan

Question 13

Describe making a lemon or lime twist garnish

Answer 13

> slit from center to the rind

>turn the 2 cut surfaces in opposite directions to form twist

Question 14

Describe fruit salads

Answer 14

> served as appetizer, accompaniment, or dessert salad
served with or without dressing
whipped topping or yogurt sometimes used as dressing
nuts often added
examples: fresh fruit salads and Waldorf salad

Question 15

Describe gelatin salads

Answer 15

> served as appetizer, accompaniment, or dessert salad
served plain or have fruits, vegetables, nuts, etc.
example: Fizzy Fruit Cranberry Gelatin

Question 16

What two powdered gelatin are widely available?

Answer 16

> unflavored gelatin

>flavored gelatin

Question 17

Describe unflavored gelatin

Answer 17

> when dissolved, is clear and flavorless
can be flavored, colored, and sweetened as desired
can have ingredients added
can be served as a salad, but is often used to congeal (set up) desserts and in candy making

Question 18

Describe flavored gelatin

Answer 18

> is presweetened, colored, and flavored
commonly available in a variety of fruit flavors
some flavored gelatins are artificially sweetened; most sweetened with sugar

Question 19

Describe preparing gelatin salads

Answer 19

> in order to set up, dissolve gelatin in boiling water (warm water not sufficient)
3 oz. box of gelatin takes approximately three hours to completely set up (larger box will take at least six hours)
before adding food pieces, place dissolved gelatin in the fridge and allow it to set up to consistency of egg whites (should take 20-40 minutes) this helps food pieces remain evenly distributed throughout salad
add extra ingredients and refrigerate gelatin until firmly set
don’t add fresh kiwi, papaya, or pineapple to gelatin salad (enzymes in these fruits will prevent gelatin from setting) (canned kiwi, papaya, or pineapple is okay)
gelatin salads should be consumed within 24 hrs. after prepared (some will last for several days depending on ingredients)
gelatin with ingredients containing a high quantity of sugar or an acid such as lemon juice will become weepy if kept too long

Question 20

Describe making a molded gelatin salad

Answer 20

> lightly spray decorative mold with cooking spray before adding gelatin
for 3 oz. gelatin package, don’t add more than 1 1/2 cups of extra ingredients or gelatin may not hold its shape when removed from the mold
refrigerate until the gelatin is firmly set
to remove gelatin from mold, dip mold into warm water (not too hot or gelatin will melt)
make sure water is deep enough to rise to the line of the gelatin but not over the top of the mold
place mold in warm water for only a few seconds
gently slide a knife between the gelatin and mold to break the vacuum
tilt container while moving it in a circular motion (this will loosen gelatin all the way around)
invert serving plate on top of the mold, hold securely, and simultaneously flip both mold and plate (so that the plate is not on the bottom and mold is on the top. gelatin should drop out onto the plate)
if a bed of lettuce will be used to line the serving plate, after dipping the mold in the warm water, arrange the lettuce leaves on the opening of the gelatin mold. (brightly colored side of lettuce should face toward the gelatin
invert serving plate, sandwiching the lettuce leaves between the top of the plate and the gelatin-filled mold
flip mold and plate simultaneously

Question 21

Describe pasta salad

Answer 21

> can be served as an accompaniment or main dish salad
pasta should be rinsed in cold water immediately after cooking (this stops the cooking process and preserves pasta’s texture)
can be mixed with various dressings and have numerous combinations or vegetables, meat, and cheese added to it
examples: Tri-Color Pasta Salad and tuna-pasta salad

Question 22

Describe protein salads

Answer 22

> served as a main dish
usually contains 1 or more sources of proteins such as meat, cheese, eggs, and nuts
plan portions that are large enough to serve as main dish
examples: chef’s salad, egg salad, grilled chicken salad, taco salad
sometimes used as sandwich filling–chicken salad, tuna salad, etc.

Question 23

Describe vegetable salad

Answer 23

> can be small appetizer salad or heartier accompaniment salad
is usually made from raw vegetables often including salad greens
sometimes made from cooked vegetables that are served chilled or at room temperature
usually includes a dressing
examples: coleslaw, potato salad, and Caesar salad

Question 24

Describe the ingredients of a green salad

Answer 24

> common type of vegetable salad
when preparing, use more than one type of green to create salad with variety of color, texture, and flavor
for even more contrast, add vegetables, fruits, seeds, and proteins
suggested toppings: diced apples, bacon bits, cheese, Chinese noodles, dried cranberries, orange segments, any variety of bell pepper, strawberries, sunflower seeds, tomatoes, sesame seeds, yellow squash, and zucchini
if using greens such as beet, dandelion, or spinach they should be young leaves (others are too bitter for use in salad and are best when cooked and served as side dish)
lettuce can be base with a range from light to dark green or reddish purple ends

Question 25

Describe proper handling and storage of greens

Answer 25

> salad greens include most leafy vegetables
choose greens that are crisp and hydrated ( not limp, wilted, dry, bruised, or rusted)
lettuce greens should be washed just prior to use (for loose leaf heads, twist off core and swish leaves in cold water)
for dirty leaves, may need to change water and wash second time
dry lettuce greens thoroughly with a salad spinner or gently pat greens dry with a towel (water left standing on greens will cause wilting and prevent dressing from adhering)
store salad greens in airtight bag or container in fridge
most lettuces keep for about 3 days (romaine lettuce keeps for about one week)

Question 26

Describe how to handle iceberg lettuce