2.10: Varietal Differences
- Page ID
- 29368
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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 determine the varieties of fruits and vegetables suited to specific uses.
- To identify the characteristic differences in several varieties of fresh potatoes, apples, and oranges.
- To prepare some varieties of potatoes and apples by different methods to illustrate uses for which each variety is best suited.
- Determine differences in texture and flavor of potato products due to varietal differences.
- Determine differences in appearance, texture, and flavor of apple products due to varietal differences.
- Determine varietal differences in oranges.
Terms
- Potato Cultivars:
- Waxy-type: Red Pontiac
- All-Purpose-type Potato: White Chippewa, Yukon Gold, Klondike Gold
- Mealy-type: Russet Burbank
- Apple Cultivars:
- Red Delicious, Golden Delicious, Jonathan, Gala, Braeburn, Pink Lady, Envy, Cosmic Crisp, Honey Crisp, Granny Smith, Fuji
Characteristics of potato varieties:
| Type | Variety | Characteristics | |
|---|---|---|---|
| White potatoes | Waxy | ||
| All-purpose | |||
| Mealy | |||
| Sweet Potatoes | Dry-meated | ||
| Moist-meated | |||
Prepare assigned variety of potato according to the following directions.
Boiled Potatoes
Wash, peel, and quarter 2-3 medium potatoes. In medium saucepan, gently boil with ½ tsp. salt in enough water to cover until tender, 20-25 minutes; drain.
Mashed Potatoes
| 2 medium potatoes | 1 tbsp butter |
| 3-4 tbsp hot milk* | dash salt |
| *Or 3-4 tbsp reserved cooked liquid and 1 tbsp nonfat dry milk | |
Wash, peel, and quarter potatoes. Boil with ½ tsp. salt until tender. Drain and mash until smooth. Add butter, and salt to taste. Gradually beat in milk with a potato masher until light and fluffy.
Instant Mashed Potatoes
Prepare two servings of potatoes according to package directions for stovetop.
Baked Potato
Heat oven to 425°F. Scrub potato. Bake on oven rack. After 20 minutes of baking, pierce each potato with a fork. Bake until potatoes feel soft when pressed with fingers, approximately 45 minutes total. Roll potato gently with hands; then cut cross in top with a knife and push in ends and sides of potato to fluff before serving.
Microwave Baked Potato
Scrub medium-sized potato and dry; pierce with fork in several places. Microwave-bake 3 to 5 minutes until potato feels soft when pressed with fingers, following specific microwave oven directions for power and time. Let potato stand for 5 minutes, then cut cross in top with a knife and push in ends and sides of potato to fluff before serving.
Potatoes
(Three general categories)
Mealy – glistening appearance; granular dry feeling on tongue; best choice for baked, mashed or French fries. (Russet Burbank)
All Purpose – intermediate between waxy and mealy. (White Chippewa, Yukon Gold)
Waxy – translucent appearance; feels pasty and wet on tongue; best choice for boiled potatoes and potato salad. (Red Pontiac)
Mealiness of potatoes is dependent on:
Variety (Russet varieties are mealy; red-skinned varieties are waxy)
Growing conditions (soil, climate, fertilizer)
Storage time (new potatoes tend to be waxy)
Storage temperature (above 50°F, sugar → starch; below 50°F, starch → sugar)
Sweet Potatoes
Dry-meated – mealy, yellow-to-tan flesh.
Moist-meated – soft, tan-to-brownish red flesh. (Often called yams; however the true yams are of a different genus.)
Characteristics of standard products and best uses for potatoes:
Boiled Potatoes
Variety: Red Pontiac—waxy.
| Appearance | Texture | Flavor |
|---|---|---|
| White; slightly translucent | Firm, holds shape well
Little or no evidence of sloughing (peeling off in layers) |
Mild; slightly sweet |
Mashed Potatoes
Variety: Russet Burbank-mealy.
| Appearance | Texture | Flavor |
|---|---|---|
|
White Glistening |
Light, fluffy, and mealy Neither pasty nor lumpy |
Mild Properly seasoned |
Baked Potatoes
Variety: Russet Burbanks-mealy.
| Appearance | Texture | Flavor |
|---|---|---|
|
White Separate, glistening particles |
Mealy Dry feel on the tongue |
Mild |
Evaluation
Variety of White Potato
| Method | Waxy | All-Purpose | Mealy | Instant |
|---|---|---|---|---|
| Boiled | ||||
| Mashed | ||||
| Baked | ||||
| Microwave Baked | . |
Variety of Sweet Potato
|
Dry-meated |
Moist-meated |
|||
|---|---|---|---|---|
| Baked | ||||
Characteristics of apple varieties:
Raw apple characteristics. Wash, slice and core samples of raw apple. Record observations.
| Variety | Flavor | Texture | Uses |
|---|---|---|---|
| Red Delicious | |||
| Golden Delicious | |||
| Granny Smith | |||
Prepare assigned variety of apple according to the following directions.
Baked Apple
| 1 medium apple | 1 tsp butter |
| 1 tbsp sugar | 2 tbsp water |
Wash and core apple. Slit the skin around the center of apple. Place in a 1-pint glass baking dish and fill center of the apple with mixture of sugar and butter. Add water, cover with foil and bake covered at 350°F until tender, approximately 45 minutes. Add more water if necessary. Baste (pour accumulated juices over the apple) approximately every 8-10 minutes.
Boiled Apple Slices
| 2 medium apples | 2 tbsp sugar |
| 2 cups water |
Wash, peel, quarter, and core apple. Slice into ¼-inch slices. Boil gently in water in covered saucepan until tender, approximately 8 minutes. Add sugar and continue to cook until apple slices are translucent, approximately 4 minutes more. Add more water if necessary.
Characteristics of standard products:
Baked Apples
Varieties: Golden Delicious or Gala
| Appearance | Texture | Flavor |
|---|---|---|
|
Apple intact Skin color appropriate to apple variety |
Tender, but not mushy |
Distinct apple flavor |
Boiled Apple Slices
Varieties: Golden Delicious or Granny Green Smith
| Appearance | Texture | Flavor |
|---|---|---|
|
Slices intact, plump (not shriveled), translucent Yellow color, shade of yellow dependent upon variety of apple used |
Tender, but not mushy |
Distinct apple flavor |
Evaluation of Cooked Apple:
| Method | Variety | Appearance | Texture | Flavor |
|---|---|---|---|---|
| Baked Apple | Red Delicious | |||
| Golden Delicious | ||||
| Granny Smith | ||||
| Boiled Apple Slices | Red Delicious | |||
| Golden Delicious | ||||
| Granny Smith | ||||
Apples
(Varieties selected for laboratory)
Red Delicious – best eaten raw; loses mild delicate flavor and remains firm when cooked.
Uses: Fruit baskets
Jonathan – all-purpose apple; has distinct flavor when eaten raw; retains tart flavor when cooked; has tendency to mush, making it excellent for sauce.
Uses: Applesauce
Golden Delicious – all-purpose apple; has distinct fresh flavor; retains flavor and shape when cooked.
Uses: Pie, baked, escalloped apples
Granny Smith – tart, crisp all purpose apple.
Uses: Baked, pie, escalloped apples
Fuji –
Uses:
Braeburn – complex, sweet and tart flavor; crisp and juicy; keeps well; retains sweetness when cooked; all purpose apple.
Uses: Applesauce
Gala – crisp, very sweet, juicy; best fresh, loses flavor when cooked.
Uses: Fruit salads, raw
Honey Crisp –
Uses:
Pink Lady –
Uses:
Characteristics of Fruit Varieties:
| Variety | Characteristics | Uses |
|---|---|---|
| Oranges – Navel | ||
| Oranges – Valencia | ||
| Clementine | ||
Varietal Differences in Selected Fruits and Vegetables
Oranges
(Two principal market varieties)
Navel – marketed November to late May; no seeds; less juice than Valencias have; pebbled skin; separates into sections easily.
Valencia – marketed late March to early October; has seeds; more juice than navels have; skin may have greenish tinge.
Squash
Summer – soft rind; short storage life; high water content and low starch content.
Varieties: Zucchini, yellow squash.
Winter – hard shell; longer storage life; lower water, and higher starch content than summer squash have; yellow or orange flesh.
Varieties: spaghetti squash, acorn squash.