2.2 Methods of Preparation of Raw Fruits and Vegetables
Objectives
- To recognize and use proper utensils for various methods of preparation.
- To develop techniques for preparation of certain fruits and vegetables.
Laboratory Problems
- Define certain terms common in fruit and vegetable preparation.
- Observe each of the listed techniques for fruit and vegetable preparation.
Terms
- Vegetable Pigments: Chlorophyll, Carotenoids, Anthocyanin, & Anthoxanthin
- Flavor Categories: Mild, Brassica, Allium
- Texture: Cellulose, Pectin, & Hemicellulose
- Enzymatic Browning
- Osmosis
Use Proper Utensils:
| Utensils | Preparation | Comments on use of preparation |
|---|---|---|
| Chef’s Knife | Cube | |
| Dice | ||
| Chop | ||
| Mince | ||
| Julienne | ||
| Slice – uniform pieces, ⅛ – ¼ inch thick | ||
| Garlic Press | Preparing garlic cloves and mincing cloves. | |
| Vegetable parer/peeler | ||
| Coarse grater | ||
| Fine grater/microplane | ||
| Corer | ||
| Zester |
Prepare Raw Fruits and Vegetables:
| Technique | Purpose |
|---|---|
| Soaking in salt water | |
| Cleaning mushrooms | |
| Preparing broccoli stems | |
| Preparing waxed vegetables | |
| Sectioning grapefruit | |
| Clean and dice a mango | |
| Halving avocados | |
| Coring lettuce | |
| Clean and slice cantaloupe | |
| Blanching tomatoes or peaches |
WHITE STOCK
| 2 cups chicken broth | Sachet – tie the following in a cheesecloth “sack” |
| Mirepoix: | ⅛ tsp. dried thyme |
| ½ cup onion | 1 bay leaf |
| ¼ cup carrots | ⅛ tsp. black pepper |
| ¼ cup celery | ⅛ tsp. dried parsley |
Wash and coarsely chop vegetables. Bring broth to a boil. Add mirepoix and sachet and simmer for 20-30 minutes.
definition
Browning reaction when some fruits and vegetables are cut and exposed to oxygen. Substrate + Enzyme + Oxygen = Browning – OR – Phenolic compounds + Polyphenoloxidase + Oxygen
Water moves across the semi-permeable membrane in response to solute concentration
Cut food into uniform cubes approximately ½ inch each dimension, unless the directions specify another size.
Cut into uniform cubes, approximately ¼ inch.
Cut into small irregular shaped pieces.
Divide food into very small (1/16 inch or less) irregular shaped pieces with a knife or garlic press.
Cut into thin strips. (match-stick size, about ⅛ x ⅛ x 2 inches)
