Fruit Classifications

1. Fruit Classifications

2. Enzymatic Browning • Discoloration results from exposure of a fruit’s flesh to the air • Prevention: • Coat fruits with some form of ascorbic acid (vitamin C) • Lemon, lime, grapefruit, or orange juice

3. Pomes • Characterized by a smooth skin covering an enlarged fleshy area surrounding the core (seeds). • Examples: -apples -pears -applepear

4. Drupes • Contain a single seed, or the pit, surrounded by a fleshy, juicy, edible portion. • Examples: -Peaches -Nectarines -Apricots -Cherries -Plums

5. Berries • Berries have tiny seeds embedded in the flesh and a fragile cell structure. • Examples: -Blackberries -Cranberries -Strawberries -Grapes

6. Citrus Fruits • Citrus fruits have a thick outer rind and a thin membrane that separates the flesh of the fruit into segments. • Good source of vitamin C Examples: • Grapefruit, orange, tangerine, tangelo, kumquat, lemon, lime, mandarin orange, ugli fruit

7. Melons • Melons are large, juicy fruits with a thick skin and many seeds. Examples: -Watermelon -Cantaloupe -Honeydew -Casaba -Muskmelon

8. Tropical Fruits • Tropical fruits are grown in warm climates and are considered to be somewhat exotic. • Examples: • Banana • Plantain • Mango • Papaya • Pomegranate • Avocado • Pineapple • Kiwi

9. Won’t ripen after harvest Apples Berries Grapefruit Oranges Pineapples Tangerines Will ripen after harvest Apricots Avocados Bananas Kiwi Mangoes Nectarines Peaches Pears Which fruits ripen?

10. Nutritional Information • Vitamins and fiber. • Citrus fruits are the best source of vitamin C. • Cantaloupe, apricots, and other yellow fruits are good sources of vitamin A =contain carotene.

11. Canned Fruits/Juices • Canned fruits come packed in juices or in light, heavy, or extra heavy syrups. • Juices come in bottles, cartons, cans, or frozen concentrate • If label says “juice” the product =100%juice • If not pure juice must be called another name “fruit drink”

12. Frozen Fruits • Frozen fruits are similar in color and flavor to fresh fruits, but may lose some texture qualities during freezing. • Store in the coldest part of the freezer • Don’t refreeze

13. Fruit Sauces • Goal=break down texture • Sugar isn’t added until end of cooking • This thins sauce • When cooking in water use as little water as possible • Prevents loss of flavor and water soluble nutrients

14. Storing Fruits • Most fruits are stored in the crisper drawer in the refrigerator • Citrus and pomes last longer than berries and melons • To speed up the ripening process, store fruits at room temperature in a brown paper bag

15. Vegetables

16. Vegetable Classifications • Classified by what part of the plant they come from. • Bulbs: garlic and onion • Flowers: broccoli and cauliflower • Fruit: tomatoes, cucumbers, peppers • Stems: asparagus and celery

17. (Continued) • Leaves: brussel sprouts, lettuce, and spinach • Seeds: peas, corn, and beans • Tubers: potatoes • Roots: beets, carrots, radishes, and sweet potatoes

18. Selecting Fresh Vegetables • Look for good color, firmness, and absence of bruises. • Avoid wilted and misshapen veggies. • Choose veggies that are medium in size. • Buy only what you will use in a short time. • Veggies in season are usually high in quality and low in price.

19. Storing Vegetables • Most vegetables can be kept fresh in the crisper for at least a few days. • Onions should be stored in open containers at room temp. • Potatoes should be stored in a cool, dry place. Potatoes exposed to light will turn green and develop a bitter flavor.

20. Preparing Vegetables • Several changes take place when veggies are cooked. • Flavors and colors are changed; some nutrients may be lost. • Use a small amount or no liquid. • Cook for a short amount of time. • Overcooked green vegetables lose their bright green color and look grayish-green.

21. Methods of Cooking Vegetables • Boiling • Steaming • Pressure-cooking • Baking • Frying • Broiling • Microwaving

22. Dairy

23. Milk Processing • Pasteurization: milk is heated to destroy harmful bacteria. Improves the keeping quality of the milk. • Ultra-High Temperature Processing (UHT): Uses higher temps than pasteurization to increase shelf life. You can store these products without refrigeration. • Homogenization: a mechanical process that prevents cream from rising to the top of milk.

24. Types of Milk • Milkfat:the fat portion of milk. • Milk solids: contain most of the vitamins, minerals, protein, and sugar. • Fat free milk: 0% milk fat • 1%: 1% milk fat • Reduced fat milk: 2% milk fat • Whole: minimum of 3.5% milk fat

25. Cream • Defined by the amount of milkfat they contain. • Heavy Whipping cream 35% fat (minimum) • Light Whipping cream 30% fat • Light cream (coffee cream) 18% fat • Half-and-Half (half milk/half cream)10% fat

26. Concentrated Milk Products • Evaporated Milk: milk that has had 60% of water removed. • Sweetened Condensed Milk: milk that has 50% of the water removed and 44% of sweetener added. • Nonfat Dry Milk: removing most of the water and fat from milk. • Dried milk: powder form • Fermented Milk: fermented with lactic acid bacteria • Buttermilk • Sour cream • Yogurt

27. Storing Dairy • Highly perishable • Cover and store in the coldest part of refrigerator. • Keep containers tightly closed. • Store sealed UHT milk products unrefrigerated for up to 6 months.

28. Cooking with Milk and Cream • Scum formation: a solid layer that often forms on the surface of milk during heating. • Boiling over: scum formation may cause pressure to build under scum. • Curdling: high temps, acids, tannins, enzymes, and salts can cause milk to coagulate and form clumps called curds. • Scorching: burning that results in a color change.