TROPICAL FRUIT SALAD. Zest The colorful, outermost part of the skin Acidulation The process of...
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Transcript of TROPICAL FRUIT SALAD. Zest The colorful, outermost part of the skin Acidulation The process of...
TROPICAL FRUIT SALAD
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
Suprêmes An individual segment of
any citrus fruit without skin, pith, seeds, or membrane
TERMS TO KNOW
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
Today we are going to do just four things:Change recipe yieldPrepare simple syrupToast the coconutCut oranges into suprêmes
TROPICAL FRUIT SALAD: DAY 1
Today we will finish the fruit salad:Prepare the remaining fruit itemsToss with cooled simple syrupPlate salad and garnish for service
TROPICAL SALAD: DAY 2
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