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

2. 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

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

4. 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

5. Learning Objective
25.5
Prepare fruits for cooking or service 5

6. 25.5 Prepare Fruits for Cooking or Service
Fanning Strawberries

7. 25.5 Prepare Fruits for Cooking or Service
Trimming and Slicing Pineapples

8. 25.5 Prepare Fruits for Cooking or Service
Segmenting Citrus

9. 25.5 Prepare Fruits for Cooking or Service
Zesting Citrus

10. 25.5 Prepare Fruits for Cooking or Service
Cutting Citrus Peels

11. 25.5 Prepare Fruits for Cooking or Service
Peeling Prickly Pears

12. 25.5 Prepare Fruits for Cooking or Service
Coring Apples

13. 25.5 Prepare Fruits for Cooking or Service
Pitting Cherries

14. 25.5 Prepare Fruits for Cooking or Service
Pitting and Cutting Mangoes

15. Learning Objective
25.6
Apply various cooking methods to fruits 15

16. 25.6 Cooking Methods for Fruits
No-Cook Methods
Figs with Berries and Honey Mousse

17. 25.6 Cooking Methods for Fruits
No-Cook Methods
Pineapple Papaya Salsa

18. 25.6 Cooking Methods for Fruits
No-Cook Methods
Gratin of Fresh Berries

19. 25.6 Cooking Methods for Fruits
No-Cook Methods
Preserving
Candied Citrus Rind

20. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Broiling and Grilling
Broiled Grapefruit

21. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Broiling and Grilling
Grilled Fruit Kebabs

22. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Baking
Warm Baked Peaches/Nectarines

23. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Baking
Baked Apples

24. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Sautéing
Savory Fruit Compote

25. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Sautéing
Cherry Confit

26. 25.6 Cooking Methods for Fruits
Dry-Heat Methods
Deep-Frying
Apple Fritters

27. 25.6 Cooking Methods for Fruits
Moist-Heat Methods
Poaching
Pears in Red Wine

28. 25.6 Cooking Methods for Fruits
Moist-Heat Methods
Simmering
Dried Fruit Compote

29. 25.6 Cooking Methods for Fruits
Moist-Heat Methods
Simmering
Berry Compote

30. 25.6 Cooking Methods for Fruits
Moist-Heat Methods
Braising
Braised Rhubarb

31. 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

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