QUALITY OF MEAT, POULTRY, FISH, FRUITS AND VEGETABLES Flashcards
Are often determined by their freshness, nutritional value and cleanliness.
Great Quality Foods
should be bought fresh and should have no sign of wilting and free from dirt.
Fruits And Vegetables
should be green and crispy
Green Vegetables
inspect the surface and avoid those that show bruising or dents, as these types of damage lead to quicker rotting.
Apple, pears, and stone fruits
Yellow with brown speckles too much brown indicates the fruit being overripe. Green colored means unripe.
Bananas
It should feel heavy for their size and have crisp leaves. They have one of the strongest aromas of all fruits. The bottom should smell fragrantly sweet.
Pineapple
Should be firm and void of any soft spots. Look for consistency along the entire surface and avoid any with split or broken stems.
Bell Pepper
should be a pale green.
Broccoli
should be an off-white, void of any yellowing or browning. The heads should be heavy and compact.
Cauliflower
The husk should be pale green and moist looking, free of any browning or drying.
Corn
should be hard to the touch and free of any cracking or soft spots.
Root Vegetables
Use your fingers to assess as many layers. Both the leaves and stalk should be crisp, void of wilting or browning and avoid any with tears that are beginning to brown.
Leafy Greens
Its firm, clean, tender and seeds hardly half grown.
Beans
It is firm, heavy body of a uniform dark, rich purple color and free of scars
Eggplant
Well formed plump bodies with a uniform red color.
Tomatoes
contains a high quality of complete protein which serves as a good source of energy.
Fish
is general term referring to the flesh of any animal that is eaten as food, it is also rich in protein and nutrients.
Meat
meat of beef that comes from young cattle three months of age
Veal
meat of goat
Chevron
meat comes from young hogs
Pork
meat from domesticated birds and fowls such as chicken.
Poultry
Comes from chickens that lays them
Egg
Eyes are clear, full not sunken
Gills are bright red, clean and covered with clean slime.
Fish
meat comes from mature cattle
Beef
The texture is pinkish if young and grayish, and coarse if old.
The flesh is evenly layered with fat.
Beef
The breast is plump.
The feet are soft and the breast bone is pliable.
Poultry
Have rough white shells and do not have any undesirable odor.
It should be clean, dry and uncracked.
Egg
