Food Service Occupations 2 Fruits Can be purchased fresh frozen canned or dried Fresh fruit is normally best but not all fruit is always in season and fresh fruit must be used quickly to avoid spoiling ID: 598477
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Fruit and Vegetable Prep
Food Service Occupations 2Slide2
Fruits
Can be purchased fresh, frozen, canned or dried.Fresh fruit is normally best, but not all fruit is always in season and fresh fruit must be used quickly to avoid spoiling Slide3
Fruit Storage
Most fresh fruit should be refrigerated
Bananas are an exception, as they should be stored at room temperature.
How long a fruit can be stored for depends on the fruit.
Canned fruit should be stored in a cool, dry area
Frozen fruits should stay frozen until they are needed and then thawed slowly in a refrigeratorSlide4
Fruit Preparation
Fresh fruit should always be washed and dried before usingSlide5
Vegetables
Normally a side to an entrée dish
Can often lack variety and are overcooked
Classified as fresh or dried, depending on their nature when ripe
Fresh classified according to color and part of the plant it comes from
EX: Green beans, peas, broccoli, etc…
Dried are classified as legumes
EX: Dried beans, dried peasSlide6
Fresh Vegetables
Classified by color
Green
Peas, green beans, spinach
Yellow
Carrots, corn, squash
Red
Red cabbage, beats
White
Cauliflower, onions, turnipsSlide7
Dried Legumes
Lima beansLentils
Dried Peas
Kidney and other beans
Cooked by simmering
Often soaked for several hours before cookingSlide8
Vegetables: Market Forms
Fresh
Wash and dry before using
Do not need long to cook
Frozen
Do not need to be washed
Do not need long to cook
Canned
Store in a cool, dry place
Do not overcook
Dried
Easy to store since they have little moisture
Soak and simmer to cookSlide9
Cooking Vegetables
Use only enough water to cover the vegetables
Salt your water
Cook only until tender
Can shock the vegetables in ice water to stop the cooking process
Cut into uniform sizes
Clean and store properly