Culinary Arts I

Day #28

Experiment

EXPERIMENT:

• Enzymatic browning!• Each kitchen will cut ½ of one apple.• First, cut into 3 pieces.• Next, cut each of the 3 sections into slices.

• 1. One bowl – 1/3 of in 1 Tbsp cold water• 2. One bowl – 1/3 of in 1 Tbsp lemon juice• 3. One bowl – 1/3 of with nothing

• Will check back at the end of class

Fruits discussion• What are nutrients in fruits?

• Vitamin C, potassium, other pytochemicals (vitamins and minerals)

• Fruit Identification• Fruit – part of the plant that holds the seeds• 1. Berries – small fruits are juicy and have a thin

skin.• 2. Melons – thick rind, or outer skin• 3. Citrus fruits – besides a thick rind, they have a

thin membrane separating inner flesh segments• 4. Drupes – single hard seed, also called a pit or

stone, identifies these fruits, with edible skin.• 5. Pomes – thick, firm flesh with a tender, edible

skin and many seeds (apple/pears)

Fruits discussion• 6. Tropical – grown in tropical or subtropical

climates

• Unusual Fruits• This week we will do more research about

these unique and interesting types of fruits!• Look on page 414 for some interesting fruits to

look at!

Selecting…

• How do I select fresh fruit?• Fruits must be mature

• Once they have reached their full size and flavor• When it reaches its peak of flavor and is ready to eat,

it becomes a ripe fruit• Underripe fruits are very firm, lack flavor, and have

not yet reached its top quality stage to eat• Most fruits are picked underriped to prevent them

from spoiling during the shipping and storage process.

• Immature fruits – picked too soon

• Also consider the following:• Condition, Denseness, Color, Aroma, Size, and

Shape

Storing…

• To store fruit correctly, follow these guidelines:• 1. Underripe fruits – room temperature so they have a

chance to ripen. To speed process, put in brown paper bag

• 2. Bananas – uncovered at room temperature – they can be refrigerated after ripening – skins then turn dark, but still are edible to consume

• 3. Berries, cherries, grapes – remove any damaged or decayed one, refrigerate in plastic bag or container in shallow container like a crisper.

• 4. Citrus – room temperature, fridge for longer storage• 5. All other ripe fruits – refrigerate and put in

container to avoid the aroma to spread to other foods.• 6. Cut – refrigerator in plastic container

Preparation

• Prevent browning • Enzymatic browning – chemical reaction where

enzymes and proteins in fruit turn brown.• How can you stop this?

• Providing an acid….vitamin C to destroy the enzyme so that it cannot react with oxygen

• Served right way

• Processed Fruits:• 1. Canned• 2. Frozen• 3. Dried

• What is the nutritional difference?

Cooking fruits

• Different techniques to cook fruit:• Moist heat• Frying• Baking• Broiling• Grilling• Microwave

Creative design

• Why is it important to cut fruits in a precise and clean way? What do consumers want in design products?

Assignment

• Chapter 30• Pg 428 1-14

• Record your observations of your apples.• What did you see?

• Tomorrow’s lab…Homemade applesauce!