1. CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Fruits 25

2. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

3. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Blackberries

4. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Blueberries

5. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cranberries

6. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel White Currants

7. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red Currants

8. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Raspberries

9. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Strawberries

10. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR FANNING STRAWBERRIES Cut thin parallel slices into the base of the strawberry without cutting through the stem. Press lightly to fan out the strawberry, exposing the cut slices.

11. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel White Grapefruits

12. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Kumquats

13. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Lemons

14. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Key Limes

15. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Valencia Oranges

16. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red Grapefruits

17. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Limes

18. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Navel Oranges

19. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Blood Oranges

20. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Tangerines

21. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR SEGMENTING CITRUS FRUITS Citrus segments, known as supremes, are made by first carefully cutting off the entire peel (including the bitter white pith) in even slices.

22. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR SEGMENTING CITRUS FRUITS Individual segments are then removed by gently cutting alongside each membrane.

23. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ZESTING CITRUS FRUITS A five-hole zester is used to remove paperthin strips of the colored rind.

24. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR CUTTING CITRUS PEELS Large strips of citrus zest may be used as a garnish or to flavor soups or sauces.

25. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Calimyrna Figs

26. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cape Gooseberries

27. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Guava

28. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Lychees

29. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Mangosteens

30. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Persimmons

31. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Pomegranates

32. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Prickly Pears

33. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PEELING PRICKLY PEARS To avoid being stung by a prickly pear, hold it steady with a fork, then use a knife to cut off both ends.

34. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PEELING PRICKLY PEARS Cut a lengthwise slit through the skin. Slip the tip of the knife into the cut and peel away the skin by holding it down while rolling the fruit away.

35. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Dragon Fruit

36. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Rambutans

37. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Rhubarb

38. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Star Fruits

39. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red Flame Grapes

40. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Thompson Seedless Grapes

41. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Concord Grapes

42. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cantaloupes

43. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Casaba Melons

44. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Crenshaw Melons

45. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Green Honeydews

46. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Gold Honeydews

47. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Watermelons

48. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Santa Claus Melons

49. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Gold Watermelons

50. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Rome, Red Delicious, Granny Smith, Golden Delicious

51. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel McIntosh

52. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Gala

53. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

54. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR CORING APPLES 1. Remove the core from a whole apple with an apple corer by inserting the corer from the stem end and pushing out the cylinder containing the core and seeds.

55. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR CORING APPLES 2. Alternatively, first cut an apple into quarters, then use a paring knife to cut away the core and seeds.

56. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Anjou

57. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Asian Pears

58. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Bosc

59. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Bartlett

60. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red d’Anjou

61. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

62. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Quince

63. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Apricots

64. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Rainier Cherries

65. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Bing Cherries

66. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PITTING CHERRIES Remove the stem and place the cherry in the pitter with the indentation facing up. Squeeze the handles together to force out the pit.

67. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Peaches

68. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Nectarines

69. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel HEIRLOOM VARIETIES AND GENETIC DIVERSITY

70. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Santa Rosa Plums

71. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Damson Plums

72. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Common Yellow Bananas

73. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Plantains

74. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Medjool Dates

75. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Kiwis

76. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Mangoes

77. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PITTING AND CUTTING MANGOES 1. Cut along each side of the pit to remove two sections.

78. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PITTING AND CUTTING MANGOES 2. Each section can then be cubed using the “hedgehog” technique: Make crosswise cuts through the flesh, just to the skin; press up on the skin side of the section, exposing the cubes.

79. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PITTING AND CUTTING MANGOES 3. The mango may be served like this or the cubes can be cut off to use in salads or other dishes.

80. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red Papayas

81. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Papayas

82. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Passion Fruit

83. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Pineapples

84. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR TRIMMING AND SLICING PINEAPPLES 1. Slice off the leaves and stem end. Stand the fruit upright and cut the peel off in vertical strips.

85. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR TRIMMING AND SLICING PINEAPPLES 2. Cut the peeled fruit in quarters, then cut away the woody core.

86. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR TRIMMING AND SLICING PINEAPPLES 3. The flesh can then be cut as desired.

87. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Irradiation Symbol

88. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Golden Raisins

89. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Currants

90. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Kiwis

91. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Persimmons

92. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Apples

93. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Apricots

94. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Pears

95. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BROILED GRAPEFRUIT

96. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel WARM BAKED PEACHES OR NECTARINES

97. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SAVORY FRUIT COMPOTE

98. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel APPLE FRITTERS 1. Adding the dry ingredients to the liquids.

99. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel APPLE FRITTERS 2. Folding the egg whites into the batter.

100. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel APPLE FRITTERS 3. Dropping the fritters into the deep fat.

101. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel APPLE FRITTERS 4. Dusting the fritters with powdered sugar.

102. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PEARS POACHED IN RED WINE

103. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DRIED FRUIT COMPOTE

104. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Apple Jelly

105. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Apricot Jam

106. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Orange Marmalade

107. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FIGS WITH BERRIES AND HONEY MOUSSE GREENS, SAN FRANCISCO, CA Chef Annie Somerville

108. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PINEAPPLE PAPAYA SALSA

109. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel WATERMELON AND CHERRY SALAD WITH FRESH MINT SYRUP

110. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GRATIN OF FRESH BERRIES WITH CRÈME FRAÎCHE

111. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BAKED APPLES

112. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GRILLED FRUIT KEBABS

113. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHERRY CONFIT

114. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BRAISED RHUBARB

115. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BERRY COMPOTE

116. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel APPLESAUCE

117. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FRESH CRANBERRY-ORANGE RELISH

118. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel MANGO CHUTNEY

119. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CANDIED CITRUS RIND Drained Rind

120. Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CANDIED CITRUS RIND Rind Dipped in Sugar