2.2: Methods of Preparation of Raw Fruits and Vegetables
- Page ID
- 29360
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To recognize and use proper utensils for various methods of preparation.
- To develop techniques for preparation of certain fruits and vegetables.
- Define certain terms common in fruit and vegetable preparation.
- Observe each of the listed techniques for fruit and vegetable preparation.
Terms
- Vegetable Pigments: Chlorophyll, Carotenoids, Anthocyanin, & Anthoxanthin
- Flavor Categories: Mild, Brassica, Allium
- Texture: Cellulose, Pectin, & Hemicellulose
- Enzymatic Browning
- Osmosis
Use Proper Utensils:
| Utensils | Preparation | Comments on use of preparation |
|---|---|---|
| Chef’s Knife | Cube | |
| Dice | ||
| Chop | ||
| Mince | ||
| Julienne | ||
| Slice – uniform pieces, ⅛ – ¼ inch thick | ||
| Garlic Press | Preparing garlic cloves and mincing cloves. | |
| Vegetable parer/peeler | ||
| Coarse grater | ||
| Fine grater/microplane | ||
| Corer | ||
| Zester |
Prepare Raw Fruits and Vegetables:
| Technique | Purpose |
|---|---|
| Soaking in salt water | |
| Cleaning mushrooms | |
| Preparing broccoli stems | |
| Preparing waxed vegetables | |
| Sectioning grapefruit | |
| Clean and dice a mango | |
| Halving avocados | |
| Coring lettuce | |
| Clean and slice cantaloupe | |
| Blanching tomatoes or peaches |
WHITE STOCK
| 2 cups chicken broth | Sachet – tie the following in a cheesecloth “sack” |
| Mirepoix: | ⅛ tsp. dried thyme |
| ½ cup onion | 1 bay leaf |
| ¼ cup carrots | ⅛ tsp. black pepper |
| ¼ cup celery | ⅛ tsp. dried parsley |
Wash and coarsely chop vegetables. Bring broth to a boil. Add mirepoix and sachet and simmer for 20-30 minutes.