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

Session ThreeCHRM 1110 Vegetable, Starch & Protein Basics

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


Collards• Southern Food• Cooked (for

hours)with smoked or salted pork, onions, vinegar, s&P

• Served with “Pot-Liquor”


Mustard Greens• Leaves of Mustard

Plant (Seeds are used to make Dijon Mustard)

• Used similar to Collards


Turnip Greens• Similar to Mustard

Greens in Taste• Used similar to

Collards


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.


FRUITS: BERRIES

Session SixCHRM 1110 Vegetable, Starch & Protein Basics

Berries• Small, grow on bushes and vines• Must Ripen ON THE VINE• Do Not Wash in Advance


Blackberries & Raspberries(Fr. Framboises)

• Thorny Vines• Limited

Commercial Production

• June-August


Blueberries (Fr. Myrilles)• Cultivated

Var. are larger. Than wild

• Mid June to Mid August


Cranberries• Native

American• Grow in Bogs• Always

Cooked• Labor Day-

October


Currants• Tiny, Tart and

Grapelike• Red, Black & White

Var.• Black Currant=Crème

de Cassis• Common in Europe,

less in USSession Six

CHRM 1110 Vegetable, Starch & Protein Basics

Strawberries (Fr. Fraises)

• Avoid Large Berries• Peak April –June• Small Wild or Alpine

“Fraises des bois” Intense Flavor and Aroma


FRUITS: CITRUS


Grapefruit (Fr. Pamplemousses)

• Cross between Orange and Pummelo

• White & Pink Varieties• Usu. Eaten Raw


Kumquats• Raw or cooked• May be eaten whole• Sweet with Slightly

Bitter flesh


Lemons (Fr. Citrons)• Range is acidity• Commonly Used

fresh, cooked, zested, oils

• Meyer Lemon– Sweeter and Less

Acidic


Orange (Sp. Naranja)• Juice Oranges• Navel Oranges• Blood Oranges– Sweet, Dark Red Juice

• Seville Oranges– Bitter for Marmalade,

Grand Marnier & Curaçao


Tangerine• Var. of Mandarin

Orange• Clementine's also• Easily Peeled, Eaten

Fresh• Also Canned


FRUITS: EXOTICS


Figs• Mission Figs• White Adriatic• Calimyrna


Gooseberries• Currant Family• Plum Size to Berry

Size• Cape Gooseberry– Tart, orange like flavor

• Raw, Jam, Desserts, Garnish


Guava• Small, oVal & pear-

shaped• Common in jams &

preserves and Juices• Common in Central

America & Caribbean


Lychees ,Rambutans & Longan

• China & SE Asia• Fresh, juiced,

preserves, ice cream and canned


Mangosteen• SE Asia• Usually only Fresh


Persimmon• Raw or used in baked goods• Usually only Fresh


Pomegranate• Native to Iran (Persia)• Sweet & Sour• Seeds• Pomegranate Juice


Prickly Pears• Fruit of Cactus…

Thorns!• Mild Water

Melon Taste


Star Fruit or Carambola• Not peeled or

seeded• Commonly a

Granish


Rhubarb• A veg, not a fruit• Cooked like a

fruit• Leaves are toxic• Sweet and Sour• Strawberry like

flavor


Grapes (Fr. Raisins)No 1 Fruit (for Wine)White (green) and Black

(red) varieties.Most flavor and Color in

SkinsMostly eaten Fresh or

used in winesRaisins…Black are Sun-

Dried, Golden are dried with Sulfur Dioxide


Melons• Gourd Family• 2 Types: Sweet & Water• Need Vine Ripening


Melons1. Cantaloupes

(Musk Melon)2. Casaba3. Honeydews4. Crenshaw5. Santa Claus


12

3

4

5

Apples (Fr. Pomes)• Some Best for Eating• Some Best For

Cooking• Some Tart• Some Sweet• About 2500 Varieties

in US, 7500 Worldwide

Session SevenCHRM 1110 Vegetable, Starch & Protein Basics

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


Rome vs. Granny Smith• “Baker’s Buddy”• Rome Ohio, 1800’s• Mild Tart• Firm• Baking, Pies &

Sauces

• Australia• Very Tart• All-Purpose


Gala & McIntosh• To the US in 1970’s• Crispy, Juicy, Very

Sweet• Fresh & Salads

• 1811• Juicy, Tangy & Tart• Fresh or

Applesauce


Anjou Pears (Fr. Poires)• Sweet/Firm• Keep Well• Eating & Poaching


Bosc Pears• Buttery• Dry• Poaching & Baking


Bartlett Pears• V. Sweet & Buttery• Juicy• Tender Texture• Fresh, Salads &

Canned


Asian Pears• Or Chinese Pear• Pear Flavor• Apple Texture• Fresh, and Salads


Quince• Cooked Only• Stews, Jellies,

Marmalades & Pies• Sweet when

cooked


FRUITS: STONE FRUITS OR DRUPES


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


Cherries (Fr. Cherses)• Two Types:– Sweet. Eaten fresh,

making maraschino or candied

– Sour (tart). Canned or frozen


Peaches (Fr. Pêches) & Nectarines

• Two Types:– Freestone, best

fresh– Clingstone, used for

canning• Peaches are fuzzy• Nectarine are

Smooth


Plums (Fr. Prunes)• Fresh, baked,

poached, pies, cobblers, tarts, jams, preserves, salads and compotes

• Some varieties are dried to produce prunes


FRUITS: TROPICALS


Bananas (Fr. bananes)• Available year-

round• Picked Green• Ripen at

RoomTemp.


Plantains• “Cooking”

Bananas• Starchy• Used Green and

Ripe• Fried plantains

or “tostones


Dates• From the Date

Palm• Appear Dried


Kiwis• Sweet Bland• Added for

Garnish


Mangoes (Fr. Mangues)• Spicy, Sweet &

acidic• Fresh, Puréed,

used in drinks, sauces, etc


Papayas• Fresh, Puréed,


• Edible Seeds• Papain– Meat tenderizer– Digestion– Can’t use in

Gelatin unless cooked


Passion Fruit• Fresh, Puréed,


• Edible Seeds• Sweet, rich and

citrusy


Pineapples (Fr. Ananas)• Fresh, Puréed,

used in drinks, sauces, grilled, baked, used in stir-fries, soups and stews

• Bromelin enzyme like papain


Fruit: Nutrition• 75-95% Water• Low in protein and fat• Low in calories• Good to excellent sources of fiber• Good source of energy from sugars• Citrus, Melons and strawberries High in Vitamin

C• Deep yellow and green fruits, (apricot,

mangoes, kiwi) high in Vitamin A• Bananas, raisins, & figs high in Potassium


Fruits: Purchasing• Grading– Voluntary at Wholesale – Based upon shape, color , texture and

defects– US Fancy, US No.1, Us. No. 2, US No. 3– Lower grades may be used for sauces,

jams, jellies or preserves


Fruit: Ripening• Ripe fruit is soft, sweeter, less tart

(less acid)• When starch is converted into

fructose and glucose, gives fruit sweetness, flavor and aroma

• Further ripening leads to breakdown of fruit


Fruit: Ripening• Figs and Pineapple only ripen on the

plant• Bananas, pears & peaches continue to

ripen off the plant• Chilled, slows down respiration,

ripening• Ethylene gas naturally emitted by fruits– Used to ripen fruit




Fruits: Purchasing• Sold by Weight or

Count– Ex. “96 count”

lemon per 30 pound case

• Packed in Crates, Bushels, Cartons, cases, lugs or flats.


Fruit: Storage• Irradiated• Acidulation– For Enzymatic Browning–Do Not Store in Acidulated Water

• Storage in sugar or salt solution (pickling)

• Canned• Frozen• Dried


Dried Fruits• Loss of moisture,

Concentrates flavor• Extends Shelf Life• Treatment with

sulfur dioxide to prevent browning., ex raisins vs. golden raisins

• Allergies to SulfurSession Seven

CHRM 1110 Vegetable, Starch & Protein Basics

Juicing• Juice: the liquid from

any fruit or vegetable• Nectar: diluted

sweetened juice from pure juice too thick to drink (banana, apricot, etc.)

• Cider: mildly fermented apple juice


Preserving• Concentrate: fruit paste without gel• Jam: fruit gel from fruit pulp and sugar• Jelly: fruit gel from fruit juice and sugar• Marmalade: citrus jelly with citrus peel

added• Preserve: fruit gel with pieces of whole

fruit


Preserving• Fermentation– Next to drying, the oldest form of

preservation


Fruit: Cooking• Broiled and

Grilled


Fruit: Cooking• Baked and

Sautéed


Fruit: Cooking• Stewed


Compote: Fresh or dried fruit cooked to a thick consistency

Fruit: Cooking• Deep-Fried• Poached


Documents

Greens