Fruits

1
Fruits Vegetables
2
Summer Fruits

• Berries
• Grapes
• Nectarine
• Melon
• Peach
• Apricot
• Pear
• Plum

3
Winter Fruits

• Apple
• Lemon
• Orange
• Grapefruit
• Tangerine
• Limes

4
Tropical Fruits

• Banana
• Fig
• Kiwi
• Papaya
• Mango
• Pineapple
• Coconut

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Apples
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Apples (cont.)
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Apples (cont.)
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Flower Vegetables

• Broccoli
• Cauliflower
• Artichoke

9
Fruit Vegetables

• Avocado
• Eggplant
• Squash
• Cucumber
• Peppers
• Tomato

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Green Leafy Vegetables

• Lettuce Iceberg, romaine, leaf
• Mustard greens
• Spinach
• Swiss chard
• Cabbage
• Brussels Sprouts

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Seed Vegetables

• Beans
• Peas
• Corn

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Root and Tuber Vegetables

• Beet
• Carrot
• Radish
• Onion Common bulb, scallion, leek
• Turnip
• Potato
• Sweet Potato
• Yam

13
Stem Vegetables

• Asparagus
• Celery
• Mushrooms

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USDA Quality Grades for Fruits and Vegetables

• U.S. Extra Fancy
• U.S. Fancy
• U.S. No. 1
• U.S. No. 2
• U.S. No. 3

15
Safety Steps for Washing Fresh Produce

• Avoid washing fresh produce with soap or
  detergent. The produce can absorb the detergent
  and make people ill. In addition, the detergent
  may react with any pesticides and waxes on the
  produce, forming a combination that could be very
  harmful.

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Safety Steps for Washing Fresh Produce (cont.)

• Wash produce in cool, clear water, even if youre
  going to peel or pare it. Washing helps prevent
  chemicals and dirt from being transferred to the
  edible parts.
• Scrub thick-skinned produce, such as squash, and
  items that might have a lot of dirt, such as
  potatoes, with a thick brush. Avoid soaking
  produce in water.

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Growing Season Chart

• Apples January, March, Oct. Dec.
• Apricots June, July
• Artichoke March May
• Asparagus March May
• Avocado November, December
• Banana All year
• Beets May September
• Berries June, July
• Broccoli January, February
• Brussels sprouts October, November
• Cabbage January
• Cantaloupe June - August

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Growing Season Chart

• Cauliflower October, November
• Cherries, sweet June, July
• Coconut November, December
• Cranberries October, November
• Cucumbers May July
• Grapes August October
• Grapefruit January, February
• Green beans May July
• Honeydew August, September
• Lemons June, July Limes July
• Mangos May August

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Growing Season Chart

• Nectarines July, August
• New potatoes March, April
• Okra July, August
• Oranges February, March
• Peaches July, August
• Peas March, April
• Pears August, November
• Peppers, green May
• Pineapple March June
• Plums June September
• Pomegranate October
• Potato All year

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Growing Season Chart

• Pumpkin October
• Rhubarb February May
• Spinach March
• Squash, summer May
• Squash winter October December
• Strawberries April June
• Sweet corn May August
• Sweet potatoes October, November
• Tangerines December
• Tomatoes May July
• Watermelon June - August

21
Grilling and Broiling Fruits

• Cooking must be done quickly to avoid breaking
  down the fruits structure.
• Good fruits to grill or broil include pineapples,
  apples, grapefruits, bananas, persimmons, and
  peaches.

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Vegetable Cooking Guide Grilling or Broiling

• Baby squash
• Corn
• Eggplant
• Fennel
• Mushrooms
• Onions
• Peppers
• Tomatoes
• Zucchini

• Method
• Heat the grill or broiler and coat lightly with
  oil.
• Marinate the vegetable or brush it with oil.
• Grill or broil it until the vegetable is tender
  and properly cooked through.
• Serve the vegetable immediately.

23
Poaching Fruits

• Prepare the fruit as necessary (seed, peel,
  etc.). The peel can be included with the fruit
  as it poaches to contribute flavor.
• Combine the fruit with the poaching liquid and
  bring it just to a bare simmer.
• Reduce the heat and gently poach the fruit until
  it is tender. Test the doneness by piercing the
  fruit with a sharp knife. There should be little
  or no resistance.
• Let the fruit cool in the poaching liquid or
  serve immediately.

24
Sauteing Fruits

• Fruits have a rich, syrupy flavor when sauteed in
  butter, sugar, and spices.
• Cherries, bananas, pears and pineapples are good
  choices.
• Fruits to be sauteed should be peeled, cored,
  seeded, and cut into uniform sizes.

25
Fruit Sauces

• Pare the fruit and cut into small pieces for
  faster cooking. Alternative puree the fruit in
  a blender, food processor, food mill, or through
  a drum sieve.
• Add the appropriate amount of liquid and heat the
  puree in a saucepan until it is almost boiling.
  Lower the heat to a simmer and cover the pan.

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Fruit Sauces continued

• Cook, stirring occasionally, until the fruit has
  broken down.
• Sweeten as desired with sugar, honey, or syrup.
• Add any additional spices or other flavorings
  such as vanilla once the sauce has cooled
  slightly.

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Vegetable Cooking Guide Boiling

• Dried beans and legumes
• Cabbage
• Carrots
• Corn on the cob
• Parsnips
• Potatoes
• Turnips

• Method
• Bring the liquid to a full boil and add the
  seasonings and aromatics.
• Add the vegetable.
• Cook it to the desired consistency.
• Serve the vegetable, refresh, or hold.

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Boiling Vegetables
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Vegetable Cooking Guide Microwaving

• Method
• Place the vegetable in a suitable dish or plate
  and cover it. Add liquid, seasonings, or
  aromatics if necessary.
• Place it in a microwave oven and cook it to the
  desired doneness.
• Serve the vegetable, or refresh and hold it.

30
Vegetable Cooking Guide Roasting and Baking

• Carrots
• Eggplant
• Mushrooms
• Onions
• Peppers
• Potatoes
• Squash
• Tomatoes

• Roasting
• Place the vegetable in a hot or moderate oven.
• Roast it to the desired doneness.
• Serve, hold, or use it in a secondary technique.
• Season.

31
Vegetable Cooking Guide Sautéing or Stir-frying

• Sautéing and stir-frying are give vegetables a
  crisp texture.
• Finishing in butter involves reheating cooked
  vegetables by sautéing them prior to serving.
• Glazing is a finishing technique in which a small
  amount of honey, sugar, or maple sugar is added
  to the vegetable, coating it and giving it a
  sheen as it reheats.

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Vegetable Cooking Guide Steaming

• Artichokes
• Asparagus
• Beets
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Onions
• Green beans

• Method
• Bring the liquid to a full boil and add the
  seasonings and aromatics.
• Add the vegetable to the steamer in a single
  layer.
• Steam the vegetable to the desired doneness.
• Serve the vegetable, or refresh and hold it.

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Vegetable Cooking Guide Pan-Frying

• Pan-fried vegetables are often coated with
  breading or batter.
• All sanitation procedures must be followed when
  working with batters.
• Any sauce served with pan-fried vegetables is
  made separately.

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Vegetable Cooking Guide Deep-frying

• Brussels sprouts
• Carrots
• Cauliflower
• Eggplant
• Potatoes
• Squash
• Zucchini

• Method
• Pre-cook vegetable.
• Coat the vegetable with breading or batter.
• Heat the oil in a deep fryer and add the
  vegetable.
• Fry the vegetable until it is evenly browned or
  golden.
• Remove it from the oil and blot it on absorbent
  paper towels.
• Adjust the seasoning and serve the vegetable
  immediately.

35
Vegetable Cooking Guide Stewing and Braising

• Cabbage
• Celery
• Mushrooms
• Parsnips
• Potatoes
• Squash
• Turnips
• Zucchini

• Method
• Heat the oil or stock.
• Smother the vegetable with seasonings or
  aromatics.
• Add the liquid, bring it to a simmer, and cook
  the vegetable.
• Add the remaining vegetables and aromatics.
• Cook the stew or braise until the vegetables are
  tender.
• Adjust the seasoning and finish the dish
  according to the recipe.
• Serve the vegetable or hold it.

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Pureeing Vegetables

• Cook the vegetable until it is very tender.
• Drain it and remove any excess moisture.
• Puree the vegetable.
• Adjust the seasoning, finish, and serve or use it
  in a secondary preparation.

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How tender?

• Four factors determine how tender a vegetable
  should be cooked
• The natural characteristics of the vegetable in
  its raw state.
• The quality standard for a particular cooking
  method.
• Regional and local preferences.
• Characteristics of the particular vegetable when
  it is properly cooked.