Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.

Slides:



Advertisements
Similar presentations
Fruits Chapter 16 Foods H267.
Advertisements

FRUITS Information.
Classification, nutrients, purchasing, preparing and storing
FRUIT LECTURE. BOTANICAL NAMES OF FRUITS Pomes - Smooth skin and an enlarged fleshy area that surrounds the core. Ex. apple, pear, kiwi Drupes - Contain.
Fruits. I just brought some fruit home from the store… And my nectarine is upset… it seems one of the other fruits is annoying him… I just can’t figure.
Fruits  Botanical Names  Pomes - Smooth skin and an enlarged fleshy area that surrounds the core. Ex. apple, pear, kiwi  Drupes - Contain a single seed,
Fruit Investigation Sinem Sahin.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
FRUITS *Classifications *Nutritional Value *Selecting Fresh Fruit *Storing Fresh Fruit *Choosing Canned, Frozen, Dried Fruit *Preparing Fruits.
FRUIT.
Culinary Arts.  What are defining characteristics of fruits?  What are some ways that you could group fruits together?
The Three Principle Cooking Methods
L/O/G/O Fruit. A fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds Fruit can be the perfect snack food,
Fruit Lecture and Notes
Fruit Lecture and Notes
Market Forms and Preparing Fruits
Foods 1. Fruits - The mature part of a flowering plant A. The seed bearing part of a plant B. A product of a tree or plant containing the seed, used as.
Chapter 9 Fruits and Vegetables.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Part 3 The Preparation of Food
Chapter 28 Fruits. Nutrients… dietary fiber carbohydrates vitamin C potassium folic acid magnesium iron.
CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey.
On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey CHAPTER 10 PRINCIPLES OF.
Fruits and Vegetables. Botanical Names for Vegetables Squash-Cucumbers, zucchini, butternut squash Roots and Tubers- Beets, Turnips, Carrots, Radishes.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
COOKING with FRUIT. Fruit can be eaten… Fresh Cooked in liquid Baked Broiled Fried Microwaved.
21 Fruit Preparation Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute techniques used when preparing.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Cooking Methods. Dry Heat Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients,
Eating FRUIT will help you have a grape day!!!. Learning Targets I can identify the classifications of fruit. I can describe a variety of ways to prepare.
Is a tomato a fruit or a vegetable?
FRUITS. REQUIREMENTS O 2-3 CUPS O WHAT DOES THIS EQUATE TO? O WHY WOULD YOU CHOOSE FRESH OVER CANNED OR FROZEN? O CITE 3 REASONS.
Chapter 17 Fruits On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Fruits. Nutritional Value of Fruits Most fruits are high in vitamins and low in fat (except avocados). Fruits provide fiber and are the best source of.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Care and Selection of Fruit. Table of Contents Groups of fruits Nutritional contribution Benefits of fruit Forms of fruit for purchase Purchasing fruit.
Fruits What you should know about this naturally healthy category of foods.
Six Classifications of FRUITS. Pomes Smooth skin Enlarged fleshy area that surrounds core EX: apples, pears.
Vegetables Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Classifying Vegetables (See pages ) The squash family. Roots and tubers.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Fruit Desserts 22.
Eating FRUIT will help you have a grape day!!!. Fruit Classifications Berries – Small juicy fruits with thin skins – Cranberries, Blueberries, Raspberries.
Fruits Section 26-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Fresh Fruit (See pages ) Citrus Fruits. Pomes. Melons. Grapes. Berries. Tropical.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Fruits.
Fruit Lecture.
Cooking Methods!.
COOKING AND PRESERVING FRUIT
Reasons to include fruit in your diet
Chapter 15 Cooking Techniques
Chapter 9 Fruits and Vegetables.
Foundations of Healthy Cooking
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
ALL ABOUT FRUITS & VEGETABLES
COOKING TERMS.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Strand 7 Students will compare and contrast various cooking techniques and how seasonings and flavorings create and enhance the natural flavors of food.
FRUITS from Old French, frūī to enjoy]
Chapter 9 Fruits and Vegetables.
ALL ABOUT FRUITS & VEGETABLES
White Chocolate and Cheese Cake Squares served with Chocolate Pralines and Lavender. Poached Caramel Honey Grand Marnier Pear with Chocolate Crescent Tuile.
Chapter 9 Fruits and Vegetables.
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
ALL ABOUT FRUITS and VEGETABLES
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
Presentation transcript:

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Fruits On Cooking Sarah R. Labensky, CCP Alan M. Hause Chapter 25 — Part 3 Fruits Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

Fruits Class Name On Cooking Instructor Name Chapter 25 — Part 3 Date, Semester On Cooking Labensky, Hause & Martel

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives 25.5 Prepare fruits for cooking or service 25.6 Apply various cooking methods to fruits 4

Learning Objective 25.5 Prepare fruits for cooking or service 5

25.5 Prepare Fruits for Cooking or Service Fanning Strawberries

25.5 Prepare Fruits for Cooking or Service Trimming and Slicing Pineapples

25.5 Prepare Fruits for Cooking or Service Segmenting Citrus

25.5 Prepare Fruits for Cooking or Service Zesting Citrus

25.5 Prepare Fruits for Cooking or Service Cutting Citrus Peels

25.5 Prepare Fruits for Cooking or Service Peeling Prickly Pears

25.5 Prepare Fruits for Cooking or Service Coring Apples

25.5 Prepare Fruits for Cooking or Service Pitting Cherries

25.5 Prepare Fruits for Cooking or Service Pitting and Cutting Mangoes

Learning Objective 25.6 Apply various cooking methods to fruits 15

25.6 Cooking Methods for Fruits No-Cook Methods Figs with Berries and Honey Mousse

25.6 Cooking Methods for Fruits No-Cook Methods Pineapple Papaya Salsa

25.6 Cooking Methods for Fruits No-Cook Methods Gratin of Fresh Berries

25.6 Cooking Methods for Fruits No-Cook Methods Preserving Candied Citrus Rind

25.6 Cooking Methods for Fruits Dry-Heat Methods Broiling and Grilling Broiled Grapefruit

25.6 Cooking Methods for Fruits Dry-Heat Methods Broiling and Grilling Grilled Fruit Kebabs

25.6 Cooking Methods for Fruits Dry-Heat Methods Baking Warm Baked Peaches/Nectarines

25.6 Cooking Methods for Fruits Dry-Heat Methods Baking Baked Apples

25.6 Cooking Methods for Fruits Dry-Heat Methods Sautéing Savory Fruit Compote

25.6 Cooking Methods for Fruits Dry-Heat Methods Sautéing Cherry Confit

25.6 Cooking Methods for Fruits Dry-Heat Methods Deep-Frying Apple Fritters

25.6 Cooking Methods for Fruits Moist-Heat Methods Poaching Pears in Red Wine

25.6 Cooking Methods for Fruits Moist-Heat Methods Simmering Dried Fruit Compote

25.6 Cooking Methods for Fruits Moist-Heat Methods Simmering Berry Compote

25.6 Cooking Methods for Fruits Moist-Heat Methods Braising Braised Rhubarb

Chapter Summary Prepare fruits for cooking or service 25.5 Prepare fruits for cooking or service 25.6 Apply various cooking methods to fruits 31

Chapter 25 — Part 3 Fruits END On Cooking Labensky, Hause & Martel

Feedback: Privacy Policy Feedback
Do Not Sell My Personal Information
About project: SlidePlayer Terms of Service

© 2025 SlidePlayer.com. Inc. All rights reserved.