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Culinary > Fruits > Flashcards

Fruits Flashcards

1
Q

garish

A

A decoration added to a dish to make it altractive.

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2
Q

pith

A

The white, spongy inner part of citrus fruits.

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3
Q

blanching

A

Briefly cooking an item in boiling water.

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4
Q

acidulation

A

The process of adding acid to an item.

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5
Q

plumping

A

To reconstitute or return some of the liquid removed from the fruit in the drying process.

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6
Q

oxidation

A

The browning of certain fruits once they are cut and exposed to the air.

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7
Q

zest

A

The colorful, outermost part of the skin of citrus fruits.

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8
Q

suprême

A

An Individual segment of any citrus fruit without skin, pith, seeds, or membrane.

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9
Q

tare weight

A

The weight of the packaging alone

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10
Q

Pineapples

A

Peeling and coring

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11
Q

Apples and pears

A

Coring

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12
Q

Berries

A

Washing

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13
Q

Citcrus fruit

A

Zesting

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14
Q

Apples, pears, bananas, avacodas

A

Acidualiting

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15
Q

Peaches and nectarines

A

Remove skin by blanching

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16
Q

melons, pineapples, citrus fruits, and Kiwis

A

Removing skin with knife

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17
Q

Melons

A

Peeling and seeding

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18
Q

apples, pears, mangoes, and papayas

A

Removing with peeler

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19
Q

peaches, nectarines, and plums

A

Pitting

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20
Q

cherries

A

Pitting

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21
Q

The tool used to truake Parisiennes is sometimes called a.

A

Melo baller, press well into it, do it close to minimize waste

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22
Q
  1. Citous slices can be made more interesting by cutting channels.
A

Perpendicular, white pith and colorful zest combo

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23
Q

Citras slices can be tumed into twists by nutting the slice from center to the outer edge and bending the halves in the.

A

Opposite

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24
Q

4 Grip a paring knife on the blade at a point that is ahout the lergth of the

A

Radius of a piece of fruit

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25
Q

Hold the knife at a 45°angle to an imaginary line around the

A

Middle, knife reach center

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26
Q

Hold the knife at

A

Opposing 45 degree angle, fruit crown cuts overlap slightly

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27
Q

Fruit fans

A

Flat fruit, slightly attached, same slices for each cut

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28
Q

Same grade as frozen or canned

A

U.S grade B

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29
Q

Volume enmeasuring heed or abont 2200, cubic inches

A

Bushel

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30
Q

Total ewight of the product and container

A

Gross wieght

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31
Q

Large bulk packed case

A

lug

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32
Q

case

A

A box or conlainer of varying size. May be made of cardboard, wood, plastic, or loam.

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33
Q

peck

A

Earnivalent to one-fourth bushel.

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34
Q

Same grade as Fancy for canned or frozen Fruit

A

US Grade A

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35
Q

count

A

rustiber of pieces of uniform-sized oroduce in case or container

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36
Q

Net weight

A

Weight of product alone

37
Q

flat

A

A shallow single-layered case used for delicate products such as berries and figs.

38
Q

crate

A

A wooden case.

39
Q

US Grade C

A

Same grade as Standard for canned or frozen fruits.

40
Q

grading

A

Evaluating a food against a uniform set of quality standards.

41
Q

USDA

A

The federal agency that imposes standards for the quality and

42
Q

hybrid

A

The offspring of two different plant varieties.

43
Q

individually quick frozen

A

Fruit or fruit pieces that are flash frozen before packing to retain their original shape.

44
Q

Oranges named for the navel-like protrusion near their stem are

A

Navel

45
Q

The most important variety of orange is.

A

Valencia

46
Q

Citrus fruits named for the deep red color of their flesh are

A

Blood oranges

47
Q

Grapefruit fall into one of two categories based on

A

Color of flesh

48
Q

The most popular variety of apple in the United States is

A

Red delicious

49
Q

Not an all purpose apple

A

Cortland

50
Q

Norther Spy, Spartan, and Granny Smith are.

A

Cooking apples

51
Q

Asian

A

are sweet, firm, crisp, and fragrant round shaped pears.

52
Q

Cherries are classified into two main categories:

A

sweet and sour

53
Q

(Montmorency)

A

cherries are noted for bright red skin and juicy fruit.

54
Q

The classification of peaches is based on_

A

Color

55
Q

A nectarine is a

A

(cross of a peach and a plum).

56
Q

Berries are some of the

A

Expensive things in kictens

57
Q

Tiny red seedless grapes that form in long clusters are

A

Corinth grapes

58
Q

The three melons commonly used in the commercial kitchen are

A

Honeydew, watermelon, cantaloupe

59
Q

Plantain

A

banana is the most common variety eaten in

60
Q

Calimyra, Mission, and Kadota are the most popular variety of

A

Figs

61
Q

A small reddish-skinned fruit that has a white inner flesh with sweet, juicy, subtle flavor; China

A

Lychee

62
Q

An oval fruit that looks like a five point star when sliced is

A

_(carambola)

63
Q
  1. A small thumb sized eitrus fruit with almost no juice is
A

Kumquat

64
Q

citrus fruit generally has greater juice content.

A

Heavier

65
Q

oranges are easier to peel and best for eating out of hand.

A

(Humpy)-skinned

66
Q

-skinned oranges are hard to peel and reserved for juicing-

A

(Smooth)

67
Q

Green spots on grapefruit skin

A

Sign that fruit unripe

68
Q

When buying lemons look for

A

Fine texture skin and heavy weight

69
Q

In lemons,

A

Deep yellow color is sign for maturity, less acid

70
Q

Sect apples that feel

A

Right for cooking

71
Q

For cooking, baking, and applesauce choose

A

Firm and tart

72
Q

For eating choose.

A

Sweet,soft fleshed apples

73
Q

Ripe pears should

A

Yield slightly to push

74
Q

Many chefs prefer to buy pears

A

Not ripe

75
Q
  1. When choosing apricots, choose fruit that is
A

Yellow and slightly soft

76
Q

Quality peaches

A

Should have aromas

77
Q
  1. The deep red on orange color of nectarines
A

Is not a sign of ripeness

78
Q

Plums should have good color for their variety and

A

Yield slightly to pressure

79
Q

Berries should be

A

Soft and bright

80
Q
  1. Juice stains at the bottom of the berry container are a sign that the berries are
A

Deteriorating

81
Q

Select cranberries with bright red color and a

A

Springy texture

82
Q

Loose bunches of grapes with

A

Pliable stems

83
Q

Ripeness in cantaloupe not determined by aroma

A

Yeah

84
Q

Ripe papaya have skin

A

Half yellow

85
Q

Pineapple ripeness

A

Taste it

86
Q

Persimmons

A

Are soft when ripe

87
Q

Fagrence is

A

A sign of ripeness

88
Q
A

Culinary (55 decks)

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