1. Greens Spinach, Collards, Mustard, Turnip Greens and Swiss Chard
Usually cooked
Most have strong flavors
Allow 8 oz. per person before cooking
Choose Young & Tender (Spring) or Frozen
CHRM Vegetable, Starch & Protein Basics
Session Three

2. Spinach (Fr. Épinard) Smooth & Curly (Savoy) and Semi-Savoy
Frozen, Canned (Uck!) or Fresh
Smooth or Baby…for fresh Salads…avoid cooking
Savoy may need more cleaning…better for cooking
CHRM Vegetable, Starch & Protein Basics
Session Three

3. Collards Southern Food
Cooked (for hours)with smoked or salted pork, onions, vinegar, s&P
Served with “Pot-Liquor”
Collard greens are a staple vegetable of southern U.S. cuisine and soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". They are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and pepper (black, white, or crushed red). Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money.[citation needed] Cornbread is used to soak up the "pot liquor", a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make collard kraut, which is often cooked with flat dumplings.
CHRM Vegetable, Starch & Protein Basics
Session Three

4. Mustard Greens
Leaves of Mustard Plant (Seeds are used to make Dijon Mustard)
Used similar to Collards
CHRM Vegetable, Starch & Protein Basics
Session Three

5. Turnip Greens Similar to Mustard Greens in Taste
Used similar to Collards
Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots. Varieties of B. rapa that have been developed only for use as leaves are called Chinese cabbage. Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.
CHRM Vegetable, Starch & Protein Basics
Session Three

6. Swiss Chard Fresh young chard can be used raw in salads.
Mature chard leaves and stalks are typically cooked or sautéed
Flavor which is that of cooked spinach.
CHRM Vegetable, Starch & Protein Basics
Session Three

7. Fruits: Berries CHRM 1110 Vegetable, Starch & Protein Basics
Session Six

8. Berries Small, grow on bushes and vines Must Ripen ON THE VINE
Do Not Wash in Advance
CHRM Vegetable, Starch & Protein Basics
Session Six

9. Blackberries & Raspberries (Fr. Framboises)
Thorny Vines
Limited Commercial Production
June-August
CHRM Vegetable, Starch & Protein Basics
Session Six

10. Blueberries (Fr. Myrilles)
Cultivated Var. are larger. Than wild
Mid June to Mid August
CHRM Vegetable, Starch & Protein Basics
Session Six

11. Cranberries Native American Grow in Bogs Always Cooked
Labor Day- October
CHRM Vegetable, Starch & Protein Basics
Session Six

12. Currants Tiny, Tart and Grapelike Red, Black & White Var.
Black Currant=Crème de Cassis
Common in Europe, less in US
NOT the same fruit as Dried Currants
CHRM Vegetable, Starch & Protein Basics
Session Six

13. Strawberries (Fr. Fraises)
Avoid Large Berries
Peak April –June
Small Wild or Alpine “Fraises des bois” Intense Flavor and Aroma
CHRM Vegetable, Starch & Protein Basics
Session Six

14. Fruits: Citrus CHRM 1110 Vegetable, Starch & Protein Basics
Session Six

15. Grapefruit (Fr. Pamplemousses)
Cross between Orange and Pummelo
White & Pink Varieties
Usu. Eaten Raw
CHRM Vegetable, Starch & Protein Basics
Session Six

16. Kumquats Raw or cooked May be eaten whole
Sweet with Slightly Bitter flesh
CHRM Vegetable, Starch & Protein Basics
Session Six

17. Lemons (Fr. Citrons) Range is acidity
Commonly Used fresh, cooked, zested, oils
Meyer Lemon
Sweeter and Less Acidic
CHRM Vegetable, Starch & Protein Basics
Session Six

18. Orange (Sp. Naranja) Juice Oranges Navel Oranges Blood Oranges
Sweet, Dark Red Juice
Seville Oranges
Bitter for Marmalade, Grand Marnier & Curaçao
CHRM Vegetable, Starch & Protein Basics
Session Six

19. Tangerine Var. of Mandarin Orange Clementine's also
Easily Peeled, Eaten Fresh
Also Canned
CHRM Vegetable, Starch & Protein Basics
Session Six

20. Fruits: Exotics CHRM 1110 Vegetable, Starch & Protein Basics
Session Six

21. Figs Mission Figs White Adriatic Calimyrna
CHRM Vegetable, Starch & Protein Basics
Session Six

22. Gooseberries Currant Family Plum Size to Berry Size Cape Gooseberry
Tart, orange like flavor
Raw, Jam, Desserts, Garnish
CHRM Vegetable, Starch & Protein Basics
Session Six

23. Guava Small, oVal & pear-shaped Common in jams & preserves and Juices
Common in Central America & Caribbean
CHRM Vegetable, Starch & Protein Basics
Session Six

24. Lychees ,Rambutans & Longan
China & SE Asia
Fresh, juiced, preserves, ice cream and canned
CHRM Vegetable, Starch & Protein Basics
Session Six

25. Mangosteen SE Asia Usually only Fresh
CHRM Vegetable, Starch & Protein Basics
Session Six

26. Persimmon Raw or used in baked goods Usually only Fresh
CHRM Vegetable, Starch & Protein Basics
Session Six

27. Pomegranate Native to Iran (Persia) Sweet & Sour Seeds
Pomegranate Juice
CHRM Vegetable, Starch & Protein Basics
Session Six

28. Prickly Pears Fruit of Cactus…Thorns! Mild Water Melon Taste
CHRM Vegetable, Starch & Protein Basics
Session Six

29. Star Fruit or Carambola
Not peeled or seeded
Commonly a Granish
CHRM Vegetable, Starch & Protein Basics
Session Six

30. Rhubarb A veg, not a fruit Cooked like a fruit Leaves are toxic
Sweet and Sour
Strawberry like flavor
CHRM Vegetable, Starch & Protein Basics
Session Six

31. Grapes (Fr. Raisins)
No 1 Fruit (for Wine) White (green) and Black (red) varieties. Most flavor and Color in Skins Mostly eaten Fresh or used in wines Raisins…Black are Sun-Dried, Golden are dried with Sulfur Dioxide
CHRM Vegetable, Starch & Protein Basics
Session Six

32. Melons Gourd Family 2 Types: Sweet & Water Need Vine Ripening
CHRM Vegetable, Starch & Protein Basics
Session Six

33. Melons Cantaloupes (Musk Melon) Casaba Honeydews Crenshaw Santa Claus2 1 3 4 5
CHRM Vegetable, Starch & Protein Basics
Session Six

34. Apples (Fr. Pomes) Some Best for Eating Some Best For Cooking
Some Tart
Some Sweet
About 2500 Varieties in US, 7500 Worldwide
CHRM Vegetable, Starch & Protein Basics
Session Seven

35. Red Delicious vs. Golden Delicious
Iowa in the 1870’s
Sweet and Juicy
Soft to Mealy
Best eaten Fresh or in Salads
W. VA., around 1890
Sweet
Semi firm
Fresh, Baked or in Salads
CHRM Vegetable, Starch & Protein Basics
Session Seven

36. Rome vs. Granny Smith “Baker’s Buddy” Rome Ohio, 1800’s Mild Tart Firm
Baking, Pies & Sauces
Australia
Very Tart
All-Purpose
CHRM Vegetable, Starch & Protein Basics
Session Seven

37. Gala & McIntosh To the US in 1970’s Crispy, Juicy, Very Sweet
Fresh & Salads
1811
Juicy, Tangy & Tart
Fresh or Applesauce
CHRM Vegetable, Starch & Protein Basics
Session Seven

38. Anjou Pears (Fr. Poires)
Sweet/Firm
Keep Well
Eating & Poaching
CHRM Vegetable, Starch & Protein Basics
Session Seven

39. Bosc Pears Buttery Dry Poaching & Baking
CHRM Vegetable, Starch & Protein Basics
Session Seven

40. Bartlett Pears V. Sweet & Buttery Juicy Tender Texture
Fresh, Salads & Canned
CHRM Vegetable, Starch & Protein Basics
Session Seven

41. Asian Pears Or Chinese Pear Pear Flavor Apple Texture
Fresh, and Salads
CHRM Vegetable, Starch & Protein Basics
Session Seven

42. Quince Cooked Only Stews, Jellies, Marmalades & Pies Sweet when cooked
CHRM Vegetable, Starch & Protein Basics
Session Seven

43. Fruits: Stone Fruits or Drupes
CHRM Vegetable, Starch & Protein Basics
Session Seven

44. Apricots (Fr. abricotsP
Cultivated in India over 5000 year ago
Fresh, poached , stewed, baked or candied
Fruit compotes and sauces for meats
Short-season and don’t ship well
CHRM Vegetable, Starch & Protein Basics
Session Seven

45. Cherries (Fr. Cherses) Two Types:
Sweet. Eaten fresh, making maraschino or candied
Sour (tart). Canned or frozen
CHRM Vegetable, Starch & Protein Basics
Session Seven

46. Peaches (Fr. Pêches) & Nectarines
Two Types:
Freestone, best fresh
Clingstone, used for canning
Peaches are fuzzy
Nectarine are Smooth
CHRM Vegetable, Starch & Protein Basics
Session Seven

47. Plums (Fr. Prunes)
Fresh, baked, poached, pies, cobblers, tarts, jams, preserves, salads and compotes
Some varieties are dried to produce prunes
CHRM Vegetable, Starch & Protein Basics
Session Seven

48. Fruits: Tropicals CHRM 1110 Vegetable, Starch & Protein Basics
Session Seven

49. Bananas (Fr. bananes) Available year-round Picked Green
Ripen at RoomTemp.
CHRM Vegetable, Starch & Protein Basics
Session Seven

50. Plantains “Cooking” Bananas Starchy Used Green and Ripe
Fried plantains or “tostones
CHRM Vegetable, Starch & Protein Basics
Session Seven

51. Dates From the Date Palm Appear Dried
CHRM Vegetable, Starch & Protein Basics
Session Seven

52. Kiwis Sweet Bland Added for Garnish
CHRM Vegetable, Starch & Protein Basics
Session Seven

53. Mangoes (Fr. Mangues) Spicy, Sweet & acidic
Fresh, Puréed, used in drinks, sauces, etc
CHRM Vegetable, Starch & Protein Basics
Session Seven

54. Papayas Fresh, Puréed, used in drinks, sauces, etc Edible Seeds Papain
Meat tenderizer
Digestion
Can’t use in Gelatin unless cooked
CHRM Vegetable, Starch & Protein Basics
Session Seven

55. Passion Fruit Fresh, Puréed, used in drinks, sauces, etc Edible Seeds
Sweet, rich and citrusy
CHRM Vegetable, Starch & Protein Basics
Session Seven

56. Pineapples (Fr. Ananas)
Fresh, Puréed, used in drinks, sauces, grilled, baked, used in stir-fries, soups and stews
Bromelin enzyme like papain
CHRM Vegetable, Starch & Protein Basics
Session Seven

57. Fruit: Nutrition 75-95% Water Low in protein and fat Low in calories
Good to excellent sources of fiber
Good source of energy from sugars
Citrus, Melons and strawberries High in Vitamin C
Deep yellow and green fruits, (apricot, mangoes, kiwi) high in Vitamin A
Bananas, raisins, & figs high in Potassium
CHRM Vegetable, Starch & Protein Basics
Session Seven

58. Fruits: Purchasing Grading Voluntary at Wholesale
Based upon shape, color , texture and defects
US Fancy, US No.1, Us. No. 2, US No. 3
Lower grades may be used for sauces, jams, jellies or preserves
CHRM Vegetable, Starch & Protein Basics
Session Seven

59. Fruit: Ripening Ripe fruit is soft, sweeter, less tart (less acid)
When starch is converted into fructose and glucose, gives fruit sweetness, flavor and aroma
Further ripening leads to breakdown of fruit
CHRM Vegetable, Starch & Protein Basics
Session Seven

60. Fruit: Ripening Figs and Pineapple only ripen on the plant
Bananas, pears & peaches continue to ripen off the plant
Chilled, slows down respiration, ripening
Ethylene gas naturally emitted by fruits
Used to ripen fruit
CHRM Vegetable, Starch & Protein Basics
Session Seven

61. CHRM 1110 Vegetable, Starch & Protein Basics
Session Seven

62. CHRM 1110 Vegetable, Starch & Protein Basics
Session Seven

63. Fruits: Purchasing Sold by Weight or Count
Ex. “96 count” lemon per 30 pound case
Packed in Crates, Bushels, Cartons, cases, lugs or flats.
CHRM Vegetable, Starch & Protein Basics
Session Seven

64. Fruit: Storage Irradiated Acidulation
For Enzymatic Browning
Do Not Store in Acidulated Water
Storage in sugar or salt solution (pickling)
Canned
Frozen
Dried
CHRM Vegetable, Starch & Protein Basics
Session Seven

65. Dried Fruits Loss of moisture, Concentrates flavor Extends Shelf Life
Treatment with sulfur dioxide to prevent browning., ex raisins vs. golden raisins
Allergies to Sulfur
CHRM Vegetable, Starch & Protein Basics
Session Seven

66. Juicing Juice: the liquid from any fruit or vegetable
Nectar: diluted sweetened juice from pure juice too thick to drink (banana, apricot, etc.)
Cider: mildly fermented apple juice
CHRM Vegetable, Starch & Protein Basics
Session Seven

67. Preserving Concentrate: fruit paste without gel
Jam: fruit gel from fruit pulp and sugar
Jelly: fruit gel from fruit juice and sugar
Marmalade: citrus jelly with citrus peel added
Preserve: fruit gel with pieces of whole fruit
CHRM Vegetable, Starch & Protein Basics
Session Seven

68. Preserving Fermentation
Next to drying, the oldest form of preservation
CHRM Vegetable, Starch & Protein Basics
Session Seven

69. Fruit: Cooking Broiled and Grilled
CHRM Vegetable, Starch & Protein Basics
Session Seven

70. Fruit: Cooking Baked and Sautéed
CHRM Vegetable, Starch & Protein Basics
Session Seven

71. Fruit: Cooking
Stewed
Compote: Fresh or dried fruit cooked to a thick consistency
CHRM Vegetable, Starch & Protein Basics
Session Seven

72. Fruit: Cooking Deep-Fried Poached
CHRM Vegetable, Starch & Protein Basics
Session Seven