TROPICAL FRUIT SALAD

Zest The colorful, outermost part of the skin

Acidulation The process of adding acid to an item (usually to prevent

browning of fruits)

Oxidation The reaction that causes many fruits to brown once they are

cut and exposed to the air

Simple syrup Equal parts of water and sugar by weight that is brought to a

boil and simmered just until the sugar dissolves in the water

TERMS TO KNOW

Suprêmes An individual segment of

any citrus fruit without skin, pith, seeds, or membrane

TERMS TO KNOW

Caramelization The browning that occurs

when sugars are heated, resulting in a richer, more complex aroma and flavor

Salamander A small, less powerful

broiler used for browning food rather than fully cooking it

TERMS TO KNOW

Today we are going to do just four things:Change recipe yieldPrepare simple syrupToast the coconutCut oranges into suprêmes

TROPICAL FRUIT SALAD: DAY 1

Today we will finish the fruit salad:Prepare the remaining fruit itemsToss with cooled simple syrupPlate salad and garnish for service

TROPICAL SALAD: DAY 2

On the back of the recipe, write an evaluation of your lab performance; answer the questions posed to you

Using your vitamins and minerals sheet, list the vitamins and minerals that were present in your recipe.

EVALUATION AND ANALYSIS