1. TROPICAL FRUIT SALAD

2.  Zest  The colorful, outermost part of the skin  Acidulation  The process of adding acid to an item (usually to prevent browning of fruits)  Oxidation  The reaction that causes many fruits to brown once they are cut and exposed to the air  Simple syrup  Equal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water TERMS TO KNOW

3.  Suprêmes  An individual segment of any citrus fruit without skin, pith, seeds, or membrane TERMS TO KNOW

4.  Caramelization  The browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor  Salamander  A small, less powerful broiler used for browning food rather than fully cooking it TERMS TO KNOW

5.  Today we are going to do just four things:  Change recipe yield  Prepare simple syrup  Toast the coconut  Cut oranges into suprêmes TROPICAL FRUIT SALAD: DAY 1

6.  Today we will finish the fruit salad:  Prepare the remaining fruit items  Toss with cooled simple syrup  Plate salad and garnish for service TROPICAL SALAD: DAY 2

7.  On the back of the recipe, write an evaluation of your lab performance; answer the questions posed to you  Using your vitamins and minerals sheet, list the vitamins and minerals that were present in your recipe. EVALUATION AND ANALYSIS