1. Culinary Arts I Day #28 Day #28

2. Experiment EXPERIMENT: Enzymatic browning! Enzymatic browning! Each kitchen will cut ½ of one apple. Each kitchen will cut ½ of one apple. First, cut into 3 pieces. First, cut into 3 pieces. Next, cut each of the 3 sections into slices. Next, cut each of the 3 sections into slices. 1. One bowl – 1/3 of in 1 Tbsp cold water 1. One bowl – 1/3 of in 1 Tbsp cold water 2. One bowl – 1/3 of in 1 Tbsp lemon juice 2. One bowl – 1/3 of in 1 Tbsp lemon juice 3. One bowl – 1/3 of with nothing 3. One bowl – 1/3 of with nothing Will check back at the end of class Will check back at the end of class

3. Fruits discussion What are nutrients in fruits? What are nutrients in fruits? Vitamin C, potassium, other pytochemicals (vitamins and minerals) Vitamin C, potassium, other pytochemicals (vitamins and minerals) Fruit Identification Fruit Identification Fruit – part of the plant that holds the seeds Fruit – part of the plant that holds the seeds 1. Berries – small fruits are juicy and have a thin skin. 1. Berries – small fruits are juicy and have a thin skin. 2. Melons – thick rind, or outer skin 2. Melons – thick rind, or outer skin 3. Citrus fruits – besides a thick rind, they have a thin membrane separating inner flesh segments 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. 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) 5. Pomes – thick, firm flesh with a tender, edible skin and many seeds (apple/pears)

4. Fruits discussion 6. Tropical – grown in tropical or subtropical climates 6. Tropical – grown in tropical or subtropical climates Unusual Fruits Unusual Fruits This week we will do more research about these unique and interesting types of 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! Look on page 414 for some interesting fruits to look at!

5. Selecting… How do I select fresh fruit? How do I select fresh fruit? Fruits must be mature Fruits must be mature Once they have reached their full size and flavor 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 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 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. Most fruits are picked underriped to prevent them from spoiling during the shipping and storage process. Immature fruits – picked too soon Immature fruits – picked too soon Also consider the following: Also consider the following: Condition, Denseness, Color, Aroma, Size, and Shape Condition, Denseness, Color, Aroma, Size, and Shape

6. Storing… To store fruit correctly, follow these guidelines: 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 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 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. 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 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. 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 6. Cut – refrigerator in plastic container

7. Preparation Prevent browning Prevent browning Enzymatic browning – chemical reaction where enzymes and proteins in fruit turn brown. Enzymatic browning – chemical reaction where enzymes and proteins in fruit turn brown. How can you stop this? How can you stop this? Providing an acid….vitamin C to destroy the enzyme so that it cannot react with oxygen Providing an acid….vitamin C to destroy the enzyme so that it cannot react with oxygen Served right way Served right way Processed Fruits: Processed Fruits: 1. Canned 1. Canned 2. Frozen 2. Frozen 3. Dried 3. Dried What is the nutritional difference? What is the nutritional difference?

8. Cooking fruits Different techniques to cook fruit: Different techniques to cook fruit: Moist heat Moist heat Frying Frying Baking Baking Broiling Broiling Grilling Grilling Microwave Microwave

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

10. Assignment Chapter 30 Chapter 30 Pg 428 1-14 Pg 428 1-14 Record your observations of your apples. Record your observations of your apples. What did you see? What did you see? Tomorrow’s lab…Homemade applesauce! Tomorrow’s lab…Homemade applesauce!