Fruit Families
FIrm thin-skinned fruits that grow on trees and have a central core
Pomes
Come from flowering plants and contain at least one seed
Fruit-Vegetables
TRUE OR FALSE
Potatoes should be heavy and can have a slight green colour with sprouting eyes
FALSE
The set of processes that occur from the later stages of growth and development until the fruit is ready to be consumed.
Freezing fruit will _____ the growth of microorganisms.
Slows down / stops
To boil briefly to loosen the skin of a fruit or vegetable.
Blanching
Netted or smooth skinned rinds that range in colour from creamy to jade green
Melons
It is often used for seasoning and flavouring with a firm, fresh-looking, good coloured vegetable.
Onion
A mealy potato also known as Idaho that is popular for baking and frying
Russet
A chemical reaction that occurs when certain fruit or vegetables are exposed to oxygen
Oxidization
Used to prevent oxidization
Acid
Cooking an ingredient just about boiling water in a perforated container.
Steaming
Segmented fruit that has a layer of pith and then a thin layer of coloured skin
Citrus
Grow directly below the surface of the soil and they are the thick underground part of the stem
Tubers
A buttery-flavoured mealy potato with golden flesh that is good for salads or casseroles and can be baked or pureed.
Yukon
A natural chemical found in plants that help reduce the risk of cancers
Phytochemicals
Process that reduces the number of ice crystals, keeps the quality high, and helps fruit retain its shape
Individually Quick Frozen
Cooking an ingredient in just enough simmering seasoned liquid to cover the food.
Poaching
Thin-skinned fruits with tiny seeds.
Berries
They grow deep beneath the soil and they help attach the plant to the ground
Roots
Two different varieties - white and red. Used in soups, casseroles, boiled, roasted, fried, or pureed.
HINT - commonly interchanged with another vegetable
Sweet
An odorless, colourless gas that is emitted as fruit ripen
WRITE IT DOWN / WAGER YOUR POINTS
Fruits that give off a large amount of ethylene gas (there are three)
Apples, Melons, and Bananas
To cook food quickly in a small amount of fat in a pan over direct heat.
Sauteing
Plump and juice, with a rich colour with all of their flavour found in their skin
Grapes
They are firm, heavy for their size, and have good colour. Kitchens use the flowers, leaves, and heads of these plants.
Cabbage
WRITE IT DOWN / WAGER YOUR POINTS
Two categories of potatoes
Mealy and Waxy
Toxic substance found in green potatoes that can upset your stomach and interfere with nerve transmission
Solanine
Foods are flash-frozen and then placed in a giant vacuum. Temperature is changed quickly so the water goes from a solid state to a gas.
Freeze-Drying
A cooking method used to partially cook an ingredient.
Parboiling