Fruits Flashcards
garish
A decoration added to a dish to make it altractive.
pith
The white, spongy inner part of citrus fruits.
blanching
Briefly cooking an item in boiling water.
acidulation
The process of adding acid to an item.
plumping
To reconstitute or return some of the liquid removed from the fruit in the drying process.
oxidation
The browning of certain fruits once they are cut and exposed to the air.
zest
The colorful, outermost part of the skin of citrus fruits.
suprême
An Individual segment of any citrus fruit without skin, pith, seeds, or membrane.
tare weight
The weight of the packaging alone
Pineapples
Peeling and coring
Apples and pears
Coring
Berries
Washing
Citcrus fruit
Zesting
Apples, pears, bananas, avacodas
Acidualiting
Peaches and nectarines
Remove skin by blanching
melons, pineapples, citrus fruits, and Kiwis
Removing skin with knife
Melons
Peeling and seeding
apples, pears, mangoes, and papayas
Removing with peeler
peaches, nectarines, and plums
Pitting
cherries
Pitting
The tool used to truake Parisiennes is sometimes called a.
Melo baller, press well into it, do it close to minimize waste
- Citous slices can be made more interesting by cutting channels.
Perpendicular, white pith and colorful zest combo
Citras slices can be tumed into twists by nutting the slice from center to the outer edge and bending the halves in the.
Opposite
4 Grip a paring knife on the blade at a point that is ahout the lergth of the
Radius of a piece of fruit
Hold the knife at a 45°angle to an imaginary line around the
Middle, knife reach center
Hold the knife at
Opposing 45 degree angle, fruit crown cuts overlap slightly
Fruit fans
Flat fruit, slightly attached, same slices for each cut
Same grade as frozen or canned
U.S grade B
Volume enmeasuring heed or abont 2200, cubic inches
Bushel
Total ewight of the product and container
Gross wieght
Large bulk packed case
lug
case
A box or conlainer of varying size. May be made of cardboard, wood, plastic, or loam.
peck
Earnivalent to one-fourth bushel.
Same grade as Fancy for canned or frozen Fruit
US Grade A
count
rustiber of pieces of uniform-sized oroduce in case or container
Net weight
Weight of product alone
flat
A shallow single-layered case used for delicate products such as berries and figs.
crate
A wooden case.
US Grade C
Same grade as Standard for canned or frozen fruits.
grading
Evaluating a food against a uniform set of quality standards.
USDA
The federal agency that imposes standards for the quality and
hybrid
The offspring of two different plant varieties.
individually quick frozen
Fruit or fruit pieces that are flash frozen before packing to retain their original shape.
Oranges named for the navel-like protrusion near their stem are
Navel
The most important variety of orange is.
Valencia
Citrus fruits named for the deep red color of their flesh are
Blood oranges
Grapefruit fall into one of two categories based on
Color of flesh
The most popular variety of apple in the United States is
Red delicious
Not an all purpose apple
Cortland
Norther Spy, Spartan, and Granny Smith are.
Cooking apples
Asian
are sweet, firm, crisp, and fragrant round shaped pears.
Cherries are classified into two main categories:
sweet and sour
(Montmorency)
cherries are noted for bright red skin and juicy fruit.
The classification of peaches is based on_
Color
A nectarine is a
(cross of a peach and a plum).
Berries are some of the
Expensive things in kictens
Tiny red seedless grapes that form in long clusters are
Corinth grapes
The three melons commonly used in the commercial kitchen are
Honeydew, watermelon, cantaloupe
Plantain
banana is the most common variety eaten in
Calimyra, Mission, and Kadota are the most popular variety of
Figs
A small reddish-skinned fruit that has a white inner flesh with sweet, juicy, subtle flavor; China
Lychee
An oval fruit that looks like a five point star when sliced is
_(carambola)
- A small thumb sized eitrus fruit with almost no juice is
Kumquat
citrus fruit generally has greater juice content.
Heavier
oranges are easier to peel and best for eating out of hand.
(Humpy)-skinned
-skinned oranges are hard to peel and reserved for juicing-
(Smooth)
Green spots on grapefruit skin
Sign that fruit unripe
When buying lemons look for
Fine texture skin and heavy weight
In lemons,
Deep yellow color is sign for maturity, less acid
Sect apples that feel
Right for cooking
For cooking, baking, and applesauce choose
Firm and tart
For eating choose.
Sweet,soft fleshed apples
Ripe pears should
Yield slightly to push
Many chefs prefer to buy pears
Not ripe
- When choosing apricots, choose fruit that is
Yellow and slightly soft
Quality peaches
Should have aromas
- The deep red on orange color of nectarines
Is not a sign of ripeness
Plums should have good color for their variety and
Yield slightly to pressure
Berries should be
Soft and bright
- Juice stains at the bottom of the berry container are a sign that the berries are
Deteriorating
Select cranberries with bright red color and a
Springy texture
Loose bunches of grapes with
Pliable stems
Ripeness in cantaloupe not determined by aroma
Yeah
Ripe papaya have skin
Half yellow
Pineapple ripeness
Taste it
Persimmons
Are soft when ripe
Fagrence is
A sign of ripeness
