Greens
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Transcript of Greens
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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
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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
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Collards• Southern Food• Cooked (for
hours)with smoked or salted pork, onions, vinegar, s&P
• Served with “Pot-Liquor”
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Mustard Greens• Leaves of Mustard
Plant (Seeds are used to make Dijon Mustard)
• Used similar to Collards
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Turnip Greens• Similar to Mustard
Greens in Taste• Used similar to
Collards
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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.
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FRUITS: BERRIES
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Berries• Small, grow on bushes and vines• Must Ripen ON THE VINE• Do Not Wash in Advance
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Blackberries & Raspberries(Fr. Framboises)
• Thorny Vines• Limited
Commercial Production
• June-August
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Blueberries (Fr. Myrilles)• Cultivated
Var. are larger. Than wild
• Mid June to Mid August
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Cranberries• Native
American• Grow in Bogs• Always
Cooked• Labor Day-
October
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Currants• Tiny, Tart and
Grapelike• Red, Black & White
Var.• Black Currant=Crème
de Cassis• Common in Europe,
less in USSession Six
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Strawberries (Fr. Fraises)
• Avoid Large Berries• Peak April –June• Small Wild or Alpine
“Fraises des bois” Intense Flavor and Aroma
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FRUITS: CITRUS
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Grapefruit (Fr. Pamplemousses)
• Cross between Orange and Pummelo
• White & Pink Varieties• Usu. Eaten Raw
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Kumquats• Raw or cooked• May be eaten whole• Sweet with Slightly
Bitter flesh
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Lemons (Fr. Citrons)• Range is acidity• Commonly Used
fresh, cooked, zested, oils
• Meyer Lemon– Sweeter and Less
Acidic
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Orange (Sp. Naranja)• Juice Oranges• Navel Oranges• Blood Oranges– Sweet, Dark Red Juice
• Seville Oranges– Bitter for Marmalade,
Grand Marnier & Curaçao
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Tangerine• Var. of Mandarin
Orange• Clementine's also• Easily Peeled, Eaten
Fresh• Also Canned
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FRUITS: EXOTICS
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Figs• Mission Figs• White Adriatic• Calimyrna
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Gooseberries• Currant Family• Plum Size to Berry
Size• Cape Gooseberry– Tart, orange like flavor
• Raw, Jam, Desserts, Garnish
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Guava• Small, oVal & pear-
shaped• Common in jams &
preserves and Juices• Common in Central
America & Caribbean
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Lychees ,Rambutans & Longan
• China & SE Asia• Fresh, juiced,
preserves, ice cream and canned
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Mangosteen• SE Asia• Usually only Fresh
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Persimmon• Raw or used in baked goods• Usually only Fresh
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Pomegranate• Native to Iran (Persia)• Sweet & Sour• Seeds• Pomegranate Juice
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Prickly Pears• Fruit of Cactus…
Thorns!• Mild Water
Melon Taste
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Star Fruit or Carambola• Not peeled or
seeded• Commonly a
Granish
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Rhubarb• A veg, not a fruit• Cooked like a
fruit• Leaves are toxic• Sweet and Sour• Strawberry like
flavor
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Grapes (Fr. Raisins)No 1 Fruit (for Wine)White (green) and Black
(red) varieties.Most flavor and Color in
SkinsMostly eaten Fresh or
used in winesRaisins…Black are Sun-
Dried, Golden are dried with Sulfur Dioxide
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Melons• Gourd Family• 2 Types: Sweet & Water• Need Vine Ripening
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Melons1. Cantaloupes
(Musk Melon)2. Casaba3. Honeydews4. Crenshaw5. Santa Claus
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Apples (Fr. Pomes)• Some Best for Eating• Some Best For
Cooking• Some Tart• Some Sweet• About 2500 Varieties
in US, 7500 Worldwide
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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
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Rome vs. Granny Smith• “Baker’s Buddy”• Rome Ohio, 1800’s• Mild Tart• Firm• Baking, Pies &
Sauces
• Australia• Very Tart• All-Purpose
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Gala & McIntosh• To the US in 1970’s• Crispy, Juicy, Very
Sweet• Fresh & Salads
• 1811• Juicy, Tangy & Tart• Fresh or
Applesauce
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Anjou Pears (Fr. Poires)• Sweet/Firm• Keep Well• Eating & Poaching
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Bosc Pears• Buttery• Dry• Poaching & Baking
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Bartlett Pears• V. Sweet & Buttery• Juicy• Tender Texture• Fresh, Salads &
Canned
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Asian Pears• Or Chinese Pear• Pear Flavor• Apple Texture• Fresh, and Salads
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Quince• Cooked Only• Stews, Jellies,
Marmalades & Pies• Sweet when
cooked
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FRUITS: STONE FRUITS OR DRUPES
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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
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Cherries (Fr. Cherses)• Two Types:– Sweet. Eaten fresh,
making maraschino or candied
– Sour (tart). Canned or frozen
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Peaches (Fr. Pêches) & Nectarines
• Two Types:– Freestone, best
fresh– Clingstone, used for
canning• Peaches are fuzzy• Nectarine are
Smooth
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Plums (Fr. Prunes)• Fresh, baked,
poached, pies, cobblers, tarts, jams, preserves, salads and compotes
• Some varieties are dried to produce prunes
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FRUITS: TROPICALS
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Bananas (Fr. bananes)• Available year-
round• Picked Green• Ripen at
RoomTemp.
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Plantains• “Cooking”
Bananas• Starchy• Used Green and
Ripe• Fried plantains
or “tostones
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Dates• From the Date
Palm• Appear Dried
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Kiwis• Sweet Bland• Added for
Garnish
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Mangoes (Fr. Mangues)• Spicy, Sweet &
acidic• Fresh, Puréed,
used in drinks, sauces, etc
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Papayas• Fresh, Puréed,
used in drinks, sauces, etc
• Edible Seeds• Papain– Meat tenderizer– Digestion– Can’t use in
Gelatin unless cooked
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Passion Fruit• Fresh, Puréed,
used in drinks, sauces, etc
• Edible Seeds• Sweet, rich and
citrusy
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Pineapples (Fr. Ananas)• Fresh, Puréed,
used in drinks, sauces, grilled, baked, used in stir-fries, soups and stews
• Bromelin enzyme like papain
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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
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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
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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
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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
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Fruits: Purchasing• Sold by Weight or
Count– Ex. “96 count”
lemon per 30 pound case
• Packed in Crates, Bushels, Cartons, cases, lugs or flats.
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Fruit: Storage• Irradiated• Acidulation– For Enzymatic Browning–Do Not Store in Acidulated Water
• Storage in sugar or salt solution (pickling)
• Canned• Frozen• Dried
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Dried Fruits• Loss of moisture,
Concentrates flavor• Extends Shelf Life• Treatment with
sulfur dioxide to prevent browning., ex raisins vs. golden raisins
• Allergies to SulfurSession Seven
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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
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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
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Preserving• Fermentation– Next to drying, the oldest form of
preservation
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Fruit: Cooking• Broiled and
Grilled
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Fruit: Cooking• Baked and
Sautéed
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Fruit: Cooking• Stewed
Session SevenCHRM 1110 Vegetable, Starch & Protein Basics
Compote: Fresh or dried fruit cooked to a thick consistency
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Fruit: Cooking• Deep-Fried• Poached
Session SevenCHRM 1110 Vegetable, Starch & Protein Basics