freshproducefruitsvegetablesandfresh

American Culinary Federation: Culinary Fundamentals.,Unit 12: Fresh Produce: Fruits, Vegetables, and Fresh Herbs,It is a great challenge for a chef to buy, store, and serve fresh produce at its optimum quality,American Culinary Federation: Culinary Fundamentals.,American Culinary Federation: Culinary Fundamentals.,Keeping in Top Quality, a Major Concern,Most of these products lose quality quickly Greens wilt fast, fruits and berries lose sweetness and get soft Root vegetables and citrus fruits keep longer Pod vegetables loose flavor and crispness Herbs will start to turn dark and loose their pungency Upon receiving, turn back any with the slightest damage as they will go quickly,American Culinary Federation: Culinary Fundamentals.,Proper Storage,Most kept under refrigeration Potatoes, tomatoes, bananas, and onions kept in a cool darker area, off the floor Fruits that need ripening stored at room temperature Other fresh produce, kept at 40 to 45F (4 to 7C), under humidity of 8090 percent Ideally, have a separate cooler for fruits and produce Excess moisture will cause spoilage Trim the leafy tops as the tops will draw moisture Apples, bananas, and melons produce ethylene that causes wilting in other produce Onions, garlic, and lemons give off odors that affect other products,American Culinary Federation: Culinary Fundamentals.,Local, Seasonal, and Artisan Products,Buying locally promotes good relations Product is usually fresher and cheaper Supply is usually consistent Specialty (boutique/artisan) products easier to get Heirloom products are a good marketing tool Local foragers can get the best local mushrooms and organic products Be careful how you choose your forager Organic products are in vogue now,American Culinary Federation: Culinary Fundamentals.,Fruits The Ovary of a Plant,Apples offer a myriad of colors, textures, and flavors Can be applied to appetizers, salads, entrees, and desserts They come dried, fresh, sauced, frozen, canned Select firm apples with no bruising Different apples taste better during different seasons, so choose the best apple for the right season Keep in water with a little lemon or acid after preparation, or the Maillard reaction will occur Ten of hundreds of varieties are mentioned in your book,American Culinary Federation: Culinary Fundamentals.,Berries,Are available individually quick frozen, fresh, canned, frozen bulk, dried, pureed, and as syrups Spoil faster than most fresh produce Purchase very close to service Do not wash until immediately before use Inspect for bugs/worms,American Culinary Federation: Culinary Fundamentals.,Citrus,Keeps well, available all year long Sold in many forms, most common are lemons, oranges, limes, grapefruits Sweet and juicy types are used for eating, bitter and very pungent used for preserves and juices (Seville oranges, lemons and limes) Select firm, heavy fruits with no soft spots Store refrigerated,American Culinary Federation: Culinary Fundamentals.,Grapes,Available all year long, keep well Do not wash until use Should be plump, juicy, no soft spots, keep refrigerated Serve at room temperature Can purchase seedless or with seeds, white (green), black, red Thompson, Concord, Black and Red Emperor are the most common for eating,American Culinary Federation: Culinary Fundamentals.,Melons,Succulent and fragrant fruit of the gourd family Buy with no soft spots, bruises, fractures, or flat spots. They should have a sweet aroma Store in a cool dark area, refrigerated if they are cut Two major categories, musk and watermelons Musk melons have a pocket of seeds in the middle, watermelons have seeds spread throughout,American Culinary Federation: Culinary Fundamentals.,Pears,Varieties may be round or bell shaped with a sweet spicy flavor Colors are yellow, reddish, russet or brownish, some smooth and some very bumpy As they ripen, the stem end softens and the aroma intensifies Once ripe, use them fast, keep refrigerated Will brown when cut,American Culinary Federation: Culinary Fundamentals.,Stone Fruits,Two types, freestone and clingstone In freestone, pits remove easily; clingstone, as the term implies, have stones that cling Fruits include peaches, nectarines, apricots, plums, cherries Sold canned, frozen, fresh, dried When buying, select plump fruit with no bruises or soft spots, and store refrigerated with no strong odors around,American Culinary Federation: Culinary Fundamentals.,Exotic and Other Fruits,Some of these are tropical, but the purchasing and storage is similar Some are considered exotic (passion fruit) while others are very common (bananas) Included in the list that are used frequently in the U.S. are (list not exclusive) avocados, rhubarb, coconuts, figs, guavas, kiwifruit, carambolas (star fruit), mangoes, persimmons Many of the fruits we are using result from the rich, multicultural society of Americathese are part of the wonderful ingredients or recipes that our fellow citizens have brought to our market basket,American Culinary Federation: Culinary Fundamentals.,Vegetables,Comprised of the roots, tubers, stems, leaves, seeds, stalks, seedpods, and flower heads Cabbage family (Brassica) includes red, green, Savoy, cauliflower, kale, turnips Available all year long, keeps well, inexpensive and popular Many applications, from soups to stir fry to braised and glazed,American Culinary Federation: Culinary Fundamentals.,Soft-Shell Squash, Cucumbers, and Eggplant,Zucchini, yellow squash, cucumbers, and eggplants are all members of the gourd family Picked or purchased when immature as they are most tender with small seeds Can be entirely eaten Can be simmered, grilled, sauted, baked, stuffed, used in salads, marinated Pick with bright colors and store in the refrigerator,American Culinary Federation: Culinary Fundamentals.,Hard Shell Squash,Members of the gourd family, hard inedible shell, keep a long time at cool temperatures Available all year long, best in fall and early winter Flesh is orange to yellow Seeds are often toasted and eaten Purchase with blemish free and intact shell,American Culinary Federation: Culinary Fundamentals.,Green Leafy Vegetables,Lettuce classified into several categories: leaf, romaine, butter head (Boston), crisp head In general, the darker, the stronger the flavor Select lettuce with no bruised leaves or wilting, good color Store well cooled, covered loosely with damp towels,American Culinary Federation: Culinary Fundamentals.,Bitter Salad Greens,Tender enough for salads but may be cooked by steaming, braising, grilling, or sauteing Excellent to place on crispy entrees for a texture contrast,American Culinary Federation: Culinary Fundamentals.,Cooking Greens,Cooking greens are the edible leaves of a variety of plants Too fibrous to eat without cooking Can be steamed, sauted, wilted, braised Trim and wash by submerging then lifting them out of cold water and straining You may have to repeat this as they are sandy Even prewashed greens should be washed,American Culinary Federation: Culinary Fundamentals.,Mushrooms,Thousands of varieties Range in size, color, shape, and flavor Cultivated mushrooms include portobello, whites, cremini, shiitake, and oyster mushrooms Wild include cpes (porcini), chanterelles, morels, truffles Select firm, no soft spots or blemishes, no breaks in the caps or stems Keep refrigerated and dry Wash when using immediately,American Culinary Federation: Culinary Fundamentals.,Onions,Two main categories: dry (cured) and green Greens include ramps, scallions, leeks, chives Greens are edible in most (not leeks) Many applications, cold and hot Dry onions include Spanish, Bermuda, pearls, shallots and garlic Store dry in cool, dark places that are well ventilated Store greens refrigerated and covered Select dried onions that are heavy and with tight-fitting skins,American Culinary Federation: Culinary Fundamentals.,Peppers,Two basic types: sweet and chilies Sweets are also known as bell peppers because of their shape All start out green, but ripen to red, yellow, orange All are similar in flavor, the red being the sweetest To purchase, look for firm, heavy, bright, and glossy specimens with tight skin Chiles are grown in various sizes and colors Have varying degrees of capsaicin, which gives them their fire,American Culinary Federation: Culinary Fundamentals.,Peppers (continued),Caution: You must wear gloves while handling chilies Wash all surfaces and tools after preparation Avoid touching sensitive areas of your body Each of the varieties have distinctive flavors and lend themselves well to most cooking applications,American Culinary Federation: Culinary Fundamentals.,Pod and Seed Vegetables,These include fresh legumes (peas, beans, and sprouts) Sugars turn to starch after picking, so use them quickly Sugar snaps, snow peas, green beans, and wax beans should be picked when the pod is tender enough to eat. Pods should be crisp, have good color, and show no wilting,American Culinary Federation: Culinary Fundamentals.,Root Vegetables,Rich is sugars, starches, vitamins, and minerals Beets, kohlrabi, parsnips, turnips Check for soft spots and splits or moldy spots Root end should be dry Trim leafy greens off as these draw moisture Store under refrigeration,American Culinary Federation: Culinary Fundamentals.,Tubers,Potatoes are the most popular and familiar Jerusalem artichokes, jicama, sweet potatoes, and yams Connected to the root system Select tubers that are firm and appropriate in size and color Store unpeeled, dark, cool and dry, with ventilation,American Culinary Federation: Culinary Fundamentals.,Potatoes,Size is indicated by A, B, and C, A being the largest Young potatoes have more sugar and less starch New potatoes are any potatoes harvested small, any color, labeled “new potatoes” and graded “C” Avoid potatoes with green skin; cut it away,American Culinary Federation: Culinary Fundamentals.,Starchy Potatoes,Have less moisture, more starch These are baking potatoes Flesh is easy to bake or mash Desirable for pureing and baking Good for frying as they brown fast and will not absorb grease Will absorb moisture (starch cells), which makes them perfect for casseroles,American Culinary Federation: Culinary Fundamentals.,Moderate-Moisture Potatoes,All-purpose potatoes Include Maine potatoes, Chefs potatoes, and all-purpose potatoes This variety also includes Yukons, Yellow Finns, some fingerlings These tend to hold their shape Good for steaming, boiling, and oven roasting, braised and stewed Frequently used for salads,American Culinary Federation: Culinary Fundamentals.,High-Moisture Potatoes,Include new potatoes, and some fingerlings Tender skin, cooked with skins on Naturally sweet, fresh flavor; best boiled, steamed, or oven roasted,American Culinary Federation: Culinary Fundamentals.,Sweet Potatoes and Yams,In the U.S., “yam” is widely used to label an orange-fleeshd variety of the sweet potato Thin, smooth skins with tapered ends Use the same cooking techniques as for high-moisture/low-starch potatoes True yams are starchier and drier than sweet potatoes They have rough scaly skins, very blocky,American Culinary Federation: Culinary Fundamentals.,Shoots and Stalks,Globe artichokes, asparagus, celery, fennel, and fiddleheads (ostrich fern) Look for firm, fleshy, full stalks with no browning Tips closed Store under refrigeration Rinse and cut before using,American Culinary Federation: Culinary Fundamentals.,Tomatoes,Hundreds of varieties Different sizes, colors, acid contents, amount of flesh, texture, shapes, and uses Look for shiny skin, bright color Firm, pliable feel, tight skin Avoid bruised and soft tomatoes with soft spots Store at room temperature unless very ripe,American Culinary Federation: Culinary Fundamentals.,Herbs,Aromatic plants that add flavor to foods Available dry, fresh, frozen The stronger the aroma, the fresher the herbs Look for good color, well-shaped leaves, no wilting or pest damage Store loosely in plastic bags Rinse and chop only when ready to use,American Culinary Federation: Culinary Fundamentals.,Vegetable and Fresh Herb Mise en Place,In cutting, consistency and speed is important Calculate the timing Check the service time Think the job through Assemble all tools, containers, waste area Wash and trim before doing any cutting Discard all the waste Clean all tools and your hands before beginning again Prepare for service and cooking,American Culinary Federation: Culinary Fundamentals.,Techniques for Selected Vegetables,Peeling and cutting onions: Cut as close to use as possible They can be peeled in advance Slice away the ends, peel away the first one or two layers Slice in half for dices and juliennes or batonnets, leave whole for rings For diced or minced, just lay it on the side and cut laterally one or two times two-thirds through, turn the onion, cut vertically, then turn again and cut across the vertical cuts,American Culinary Federation: Culinary Fundamentals.,Garlic,Garlic can be purchased peeled and minced, just-peeled, fresh and whole in the bulbs, granulated, powdered, roasted, pureed To use fresh, peel and chop as close to service as possible If you peel and chop prior to service, keep it chilled and well covered to prevent the odor from getting into absorbant foods,American Culinary Federation: Culinary Fundamentals.,Roasting Garlic,Gives a rich and smoky flavor Component in potatoes, marinades, glazes Place unpeeled on an aluminum platter and roast at 350F (175C) until garlic is quite soft Remove skins and pass through a mill,American Culinary Federation: Culinary Fundamentals.,Leeks,Wonderful flavor; very sandy and need to be handled with lots of fresh clean water Trim, discard the dark green leaves, leave part of the stem attached and cut the long way so it resembles a fan Fan out in cold water several times to remove the sand, then slice for use Or, slice as you need them, place in cold water, lift them out, discard the water, and rinse them again Always lift sandy fruits and vegetables out of the water; never pour the vegetables out as this will put the sand back,American Culinary Federation: Culinary Fundamentals.,Tomatoes,Can be sliced by hand or electric slice (if they are firm enough) Tomato concass: skin, liquid and seeds removed, leaving only the pulp Cut an X into tomato bottom, through skin only, dip 510 seconds in boiling water, then ice bath, skin will slip right off Section and squeeze water and seeds from pulp, reserving liquid for cooking,American Culinary Federation: Culinary Fundamentals.,Chiles and peppers,Very v