272 273
17
Fruit IdentificationcationIdentifi Fruit
Culinary
Terminology
grading, p. 274
United States Department of Agriculture
(USDA), p. 274
hybrid, p. 275
individually quick frozen (IQF), p. 293
Objectives
After studying this chapter, you will be able to
❧ recognize different containers and terms
used when packing produce.
❧ explain the grading process for fruits
the United States.
❧ recall the most common fresh fruits used
in commercial foodservice.
❧ apply various quality factors when
selecting fresh fruits.
❧ recall seasons for a variety of fresh fruits.
❧ explain methods used for drying,
canning, and freezing fruits.
A with the
many characteristics of fruits available
on the market. This knowledge is helpful
when making salads, garnishes, buffets,
pastries, sauces, condiments, and desserts.
The number of varieties available to chefs is
continually expanding; heirloom varieties of
fruits, hybrids, and new exotic and tropical
fruits keep chefs on the lookout for
to add a new twist to recipes and menus.
this chapter, the most common fruits used
in foodservice are discussed. These can be
grouped into the following categories: citrus
fruits, apples and pears, stone berries,
grapes, melons, tropical and exotic fruits.
Packing Fresh
Produce
Fresh produce is packed in containers
of differing sizes and shapes. Each item is
packed in a container that is suited to its
size, shape, and texture. For the same fruit,
different growers may use different size pack-
ages depending on their operation or local
custom. A case for grapes, for instance, may
hold 19 pounds or 22 pounds of product. It
important for a chef to know what size
package he or is buying when comparing
prices. Individuals that are responsible for
ordering, purchasing, or using produce should
be with the terms that are commonly
used in packing fresh produce, 17-1.
384 Part 3 Ingredients, Preparation, and Presentation
Common Chile Peppers
Ancho
The ancho is a dried pepper with deep red-colored,
wrinkled skin and is about 41⁄2 1 in. (11.5 cm) long
and 3 in. (7.5 cm) wide at the stem. It has a rela-
tively mild fruity and slightly acidic fl avor. It rates
1,000–2,000 SHU.
Arbol
Arbol is a thin smooth-skinned red chile that is thin
fl eshed and very hot. It is approximately 3 in.
(7.5 cm) long. It rates 15,000–30,000 SHU.
Anaheim
A mild green chile with medium green color, the
Anaheim chile ranges in size from 6 to 10 in.
(15 to 25 cm) long and
1 to 2 in. (2.5 to 5 cm)
around. It rates
500–2,500 SHU.
Bird’s Eye
Also known as chile tepín, this pepper is less than
1⁄4 in. (0.5 cm) round. The bird’s eye is popular in
African and Caribbean cuisines. It rates 100,000–
225,000 SHU.
Cayenne
A bright red, fairly hot red pepper that is usually
ground and used as a condiment. Cayennes are
typically 5 in. (13 cm) long and 1 in. (2.5 cm) wide.
It rates 30,000–50,000 SHU.
Cascabel
The cascabel is a small, round, reddish brown
dried chile with a 1 to 11⁄4 in. (2.5 to 3 cm) diameter.
It rates 1,000–2,000 SHU..
ar with the terms that are commonly
oduce, 17-1.
be ffamiliar
use
liar with the ter
produce, 17-1.
fa
e
470
Part 3
Ingredients, Preparation, and Presentation
textured meats, they are often placed
between sheets of plastic wrap or waxed
paper before pounding. Cutlets are
most commonly sautéed or breaded and
panfried.photos
Tying Roasts
Just as birds are trussed to retain
their shape when roasted, large pieces of
meat are tied for uniform shape and even
cooking. Large cuts of meat to be roasted
are often tied with butcher’s twine so
they have a rounder shape and cook more
evenly. Occasionally, roasts are tied in
order to hold in a stuffing.
One alternative to tying a roast is an
elastic net. Many meat processors place roasts
in a special ovenproof net instead of tying
them. The net saves time and effort for the
butcher.
Barding
One reason for tying a large cut
to be roasted is to bard it, 28-6.
Barding
is
the process of covering an item with a thin
sheet of fat. A thin layer of fat placed on a
lean piece of meat keeps it moist during the
cooking process. The fat insulates the meat
somewhat. As the item cooks, the fat melts
and bastes the meat.
28-6
The layer of fat being tied onto this roast will melt and baste the meat as it cooks.
28-5
Cutlets are ideal for sautéing and panfrying
because they are thin.
4
Welcome to The Culinary
Professional
As you prepare for a career in foodservice, The Culinary Professional will help you develop the
foundational knowledge and skills needed to succeed in the industry. This textbook includes
the following features:
Design Is Colorful and Easy to Read
textured
m
eats,
they are often placed between sheets
of plastic
wrap or waxed
paper before pounding. Cutlets are
most commonly sautéed or bread
ed and
panfried.
B
t
th
sh
lea
coo
som
and
000–2,000 SHU ,
Content is illustrated with a
generous supply of
C
T
g
U
h
in
O
Chapter Title previews the
content for you
hold 19 pounds or 22 pounds of product It
iis s imp ortant for a chef to know what size
package h e or sshee h is b uying w h en comparing
hold 19 po unds or 22 poun ds of prod uct. It
Chapter Objectives summarize
the knowledge and skills you
will gain
e
b le to
e rms
iin
A ssuccessful u ccessf ul cchef h ef iis s ffamiliar amiliar with th e
m any characteristics of fruits available
on the market. This knowledge is help ful
when making salads, garnishes, buffets,
p astries, sauces, cond iments, an d d esserts.
The number of varieties available to chefs is
continually expanding; heirloom varieties o f
fruits, hybrids, and new exotic and tropical
fruits kee p chefs on the lookout for pproducts roducts
t o a dd a new twist to recipes an d menus. In
t his chapter, the most common fruits used
i n foo dservice are discussed. These can be
grouped into the f ollowing categories: citrus
f ruits, apples and pears, stone ffruits, ruits, berries,
grapes, melons, tropical and exotic fruits.
i
Culinary Terminology lists the
new vocabulary you will use
and the page on which each
term is defi nedIn