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Greens

Greens. Spinach, Collards, Mustard, Turnip Greens and Swiss Chard Usually cooked Most have strong flavors Allow 8 oz. per person before cooking Choose Young & Tender (Spring) or Frozen. Spinach (Fr. Épinard). Smooth & Curly (Savoy) and Semi-Savoy Frozen, Canned ( Uck !) or Fresh

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Greens

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  1. Greens • Spinach, Collards, Mustard, Turnip Greens and Swiss Chard • Usually cooked • Most have strong flavors • Allow 8 oz. per person before cooking • Choose Young & Tender (Spring) or Frozen CHRM 1110 Vegetable, Starch & Protein Basics

  2. Spinach (Fr. Épinard) Smooth & Curly (Savoy) and Semi-Savoy Frozen, Canned (Uck!) or Fresh Smooth or Baby…for fresh Salads…avoid cooking Savoy may need more cleaning…better for cooking CHRM 1110 Vegetable, Starch & Protein Basics

  3. Collards • Southern Food • Cooked (for hours)with smoked or salted pork, onions, vinegar, s&P • Served with “Pot-Liquor” CHRM 1110 Vegetable, Starch & Protein Basics

  4. Mustard Greens • Leaves of Mustard Plant (Seeds are used to make Dijon Mustard) • Used similar to Collards CHRM 1110 Vegetable, Starch & Protein Basics

  5. Turnip Greens • Similar to Mustard Greens in Taste • Used similar to Collards CHRM 1110 Vegetable, Starch & Protein Basics

  6. Swiss Chard • Fresh young chard can be used raw in salads. • Mature chard leaves and stalks are typically cooked or sautéed • Flavor which is that of cooked spinach. CHRM 1110 Vegetable, Starch & Protein Basics

  7. Fruits: Berries CHRM 1110 Vegetable, Starch & Protein Basics

  8. Berries • Small, grow on bushes and vines • Must Ripen ON THE VINE • Do Not Wash in Advance CHRM 1110 Vegetable, Starch & Protein Basics

  9. Blackberries & Raspberries(Fr. Framboises) • Thorny Vines • Limited Commercial Production • June-August CHRM 1110 Vegetable, Starch & Protein Basics

  10. Blueberries (Fr. Myrilles) • Cultivated Var. are larger. Than wild • Mid June to Mid August CHRM 1110 Vegetable, Starch & Protein Basics

  11. Cranberries • Native American • Grow in Bogs • Always Cooked • Labor Day- October CHRM 1110 Vegetable, Starch & Protein Basics

  12. Currants • Tiny, Tart and Grapelike • Red, Black & White Var. • Black Currant=Crème de Cassis • Common in Europe, less in US CHRM 1110 Vegetable, Starch & Protein Basics

  13. Strawberries (Fr. Fraises) • Avoid Large Berries • Peak April –June • Small Wild or Alpine “Fraises des bois” Intense Flavor and Aroma CHRM 1110 Vegetable, Starch & Protein Basics

  14. Fruits: Citrus CHRM 1110 Vegetable, Starch & Protein Basics

  15. Grapefruit (Fr. Pamplemousses) • Cross between Orange and Pummelo • White & Pink Varieties • Usu. Eaten Raw CHRM 1110 Vegetable, Starch & Protein Basics

  16. Kumquats • Raw or cooked • May be eaten whole • Sweet with Slightly Bitter flesh CHRM 1110 Vegetable, Starch & Protein Basics

  17. Lemons (Fr. Citrons) • Range is acidity • Commonly Used fresh, cooked, zested, oils • Meyer Lemon • Sweeter and Less Acidic CHRM 1110 Vegetable, Starch & Protein Basics

  18. Orange (Sp. Naranja) • Juice Oranges • Navel Oranges • Blood Oranges • Sweet, Dark Red Juice • Seville Oranges • Bitter for Marmalade, Grand Marnier & Curaçao CHRM 1110 Vegetable, Starch & Protein Basics

  19. Tangerine • Var. of Mandarin Orange • Clementine's also • Easily Peeled, Eaten Fresh • Also Canned CHRM 1110 Vegetable, Starch & Protein Basics

  20. Fruits: Exotics CHRM 1110 Vegetable, Starch & Protein Basics

  21. Figs • Mission Figs • White Adriatic • Calimyrna CHRM 1110 Vegetable, Starch & Protein Basics

  22. Gooseberries • Currant Family • Plum Size to Berry Size • Cape Gooseberry • Tart, orange like flavor • Raw, Jam, Desserts, Garnish CHRM 1110 Vegetable, Starch & Protein Basics

  23. Guava • Small, oVal & pear-shaped • Common in jams & preserves and Juices • Common in Central America & Caribbean CHRM 1110 Vegetable, Starch & Protein Basics

  24. Lychees ,Rambutans & Longan • China & SE Asia • Fresh, juiced, preserves, ice cream and canned CHRM 1110 Vegetable, Starch & Protein Basics

  25. Mangosteen • SE Asia • Usually only Fresh CHRM 1110 Vegetable, Starch & Protein Basics

  26. Persimmon • Raw or used in baked goods • Usually only Fresh CHRM 1110 Vegetable, Starch & Protein Basics

  27. Pomegranate • Native to Iran (Persia) • Sweet & Sour • Seeds • Pomegranate Juice CHRM 1110 Vegetable, Starch & Protein Basics

  28. Prickly Pears • Fruit of Cactus…Thorns! • Mild Water Melon Taste CHRM 1110 Vegetable, Starch & Protein Basics

  29. Star Fruit or Carambola • Not peeled or seeded • Commonly a Granish CHRM 1110 Vegetable, Starch & Protein Basics

  30. Rhubarb • A veg, not a fruit • Cooked like a fruit • Leaves are toxic • Sweet and Sour • Strawberry like flavor CHRM 1110 Vegetable, Starch & Protein Basics

  31. Grapes (Fr. Raisins) No 1 Fruit (for Wine) White (green) and Black (red) varieties. Most flavor and Color in Skins Mostly eaten Fresh or used in wines Raisins…Black are Sun-Dried, Golden are dried with Sulfur Dioxide CHRM 1110 Vegetable, Starch & Protein Basics

  32. Melons • Gourd Family • 2 Types: Sweet & Water • Need Vine Ripening CHRM 1110 Vegetable, Starch & Protein Basics

  33. Melons • Cantaloupes (Musk Melon) • Casaba • Honeydews • Crenshaw • Santa Claus 2 1 3 4 5 CHRM 1110 Vegetable, Starch & Protein Basics

  34. Apples (Fr. Pomes) • Some Best for Eating • Some Best For Cooking • Some Tart • Some Sweet • About 2500 Varieties in US, 7500 Worldwide CHRM 1110 Vegetable, Starch & Protein Basics

  35. Red Delicious vs. Golden Delicious • Iowa in the 1870’s • Sweet and Juicy • Soft to Mealy • Best eaten Fresh or in Salads • W. VA., around 1890 • Sweet • Semi firm • Fresh, Baked or in Salads CHRM 1110 Vegetable, Starch & Protein Basics

  36. Rome vs. Granny Smith • “Baker’s Buddy” • Rome Ohio, 1800’s • Mild Tart • Firm • Baking, Pies & Sauces • Australia • Very Tart • All-Purpose CHRM 1110 Vegetable, Starch & Protein Basics

  37. Gala & McIntosh • To the US in 1970’s • Crispy, Juicy, Very Sweet • Fresh & Salads • 1811 • Juicy, Tangy & Tart • Fresh or Applesauce CHRM 1110 Vegetable, Starch & Protein Basics

  38. Anjou Pears (Fr. Poires) • Sweet/Firm • Keep Well • Eating & Poaching CHRM 1110 Vegetable, Starch & Protein Basics

  39. Bosc Pears • Buttery • Dry • Poaching & Baking CHRM 1110 Vegetable, Starch & Protein Basics

  40. Bartlett Pears • V. Sweet & Buttery • Juicy • Tender Texture • Fresh, Salads & Canned CHRM 1110 Vegetable, Starch & Protein Basics

  41. Asian Pears • Or Chinese Pear • Pear Flavor • Apple Texture • Fresh, and Salads CHRM 1110 Vegetable, Starch & Protein Basics

  42. Quince • Cooked Only • Stews, Jellies, Marmalades & Pies • Sweet when cooked CHRM 1110 Vegetable, Starch & Protein Basics

  43. Fruits: Stone Fruits or Drupes CHRM 1110 Vegetable, Starch & Protein Basics

  44. Apricots (Fr. abricotsP • Cultivated in India over 5000 year ago • Fresh, poached , stewed, baked or candied • Fruit compotes and sauces for meats • Short-season and don’t ship well CHRM 1110 Vegetable, Starch & Protein Basics

  45. Cherries (Fr. Cherses) • Two Types: • Sweet. Eaten fresh, making maraschino or candied • Sour (tart). Canned or frozen CHRM 1110 Vegetable, Starch & Protein Basics

  46. Peaches (Fr. Pêches) & Nectarines • Two Types: • Freestone, best fresh • Clingstone, used for canning • Peaches are fuzzy • Nectarine are Smooth CHRM 1110 Vegetable, Starch & Protein Basics

  47. Plums (Fr. Prunes) • Fresh, baked, poached, pies, cobblers, tarts, jams, preserves, salads and compotes • Some varieties are dried to produce prunes CHRM 1110 Vegetable, Starch & Protein Basics

  48. Fruits: Tropicals CHRM 1110 Vegetable, Starch & Protein Basics

  49. Bananas (Fr. bananes) • Available year-round • Picked Green • Ripen at RoomTemp. CHRM 1110 Vegetable, Starch & Protein Basics

  50. Plantains • “Cooking” Bananas • Starchy • Used Green and Ripe • Fried plantains or “tostones CHRM 1110 Vegetable, Starch & Protein Basics

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