UNIT 7 Food Preparation

CHAPTER 28 Fruits CHAPTER 29 Vegetables CHAPTER 30 Grain Products CHAPTER 31 Legumes, Nuts, & Seeds CHAPTER 32 Dairy CHAPTER 33 Eggs CHAPTER 34 Meat CHAPTER 35 Poultry CHAPTER 36 Fish & Shellfi sh CHAPTER 37 Beverages

Activate Prior Knowledge Explore the Photo Preparing healthy food can be fun, especially when you work together with family members or friends. What are some ways to use teamwork in the kitchen?

428 Unit 7 Food Preparation Unit Thematic Plan and Prepare a Project Healthy Meal Preview In this unit you will learn how to choose, prepare, and cook healthy foods from all the major food groups. In your unit thematic project you will use these skills to plan and prepare a healthy meal. My Journal

Preparing Healthy Food Write a journal entry about one of these topics. This will help you prepare for the project at the end of this unit. ● Name some of your favorite fruit, vegetable, and protein dishes and describe how each is prepared. ● Describe the steps you would take to plan, pre- pare, cook, and serve a meal. ● Explain where you would go to buy fresh fruits, vegetables, grains, and meats in your community 429 CHAPTER 28 Fruits

Writing Descriptive Activity Paragraph

avorite Fruit What is your favorite fruit? How does Fit look, taste, feel, and smell? Do you eat it by itself, or combined with other foods? What would you tell someone who was hesitant to try this fruit? Write a de- scriptive paragraph that brings your favorite fruit to life in the reader’s imagination. Writing Tips Follow these steps to write a descriptive paragraph: Activate Prior ● Use adjectives and details to make paragraphs Knowledge descriptive. Explore the Photo Fruit ● Try to make the reader visualize what you write provides nutrients plus about. something important to your diet. What else does fruit ● Use words that appeal to the five senses. supply? 430 Unit 7 Food Preparation Reading Guide

Before You Read Preview Examine the photos in this chapter. How many of the fruits pictured have you tasted? Make a list.

Read to Learn Key Concepts Academic Standards ● Describe the nutritional benefits of fruits. ● Identify the six major types of fruits. English ● Explain how to store fresh fruits. Language Arts ● Describe enzymatic browning and how to prevent it. NCTE 7 Conduct research ● Identify the types and uses of convenience forms of fruits. and gather, evaluate, ● Describe methods for cooking fruits. and synthesize data to Main Idea communicate discoveries. Fruits are nutrient-rich, come in a variety of forms, and are col- Mathematics orful, flavorful, and easy to prepare. NCTM Algebra Represent and analyze mathematical Content Vocabulary situations and structures using You will find definitions for these words in the glossary at the algebraic symbols. back of this book. NCTM Measurement Apply ■ fruit ■ mature fruit ■ enzymatic browning appropriate techniques, tools, ■ drupe ■ ripe fruit ■ enzyme and formulas to determine measurements. ■ pome ■ immature fruit ■ trifle ■ savory ■ under ripe fruit ■ reconstitute Science ■ produce ■ regreening ■ fritter NSES B Develop an under- Academic Vocabulary standing of chemical reactions. You will find these words in your reading and on your tests. Use NCTE National Council of the glossary to look up their definitions if necessary. Teachers of English ● membrane NCTM National Council of ● characteristic Teachers of Mathematics NSES National Science Graphic Organizer Education Standards Use a graphic organizer like the one below to note and briefly NCSS National Council for explain three steps you should take to make fruit ready for the Social Studies serving.

Preventing from Washing Paring and Preparing Darkening

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Chapter 28 Fruits 431 Citrus Fruits Citrus fruits have a thick rind Nutrients in Fruits and a thin membrane separating inner flesh A fruit is the part of a plant that holds the segments. A membrane is a thin layer of tis- seeds. Fruits are colorful, flavorful, and easy to sue. Oranges, tangerines, grapefruits, lemons, prepare, making them ideal for snacks as well and limes are citrus fruits. as meals. Fruits also supply a wide variety of Drupes A drupe is a fruit with a single hard nutrients. Dietary fiber and carbohydrates are seed, also called a pit or stone, and soft inner abundant in fruit. Fruits are also fat-free, low flesh covered by a tender, edible skin. Cher- in calories, and low in sodium. ries, apricots, peaches, nectarines, and plums Fruits are an excellent source of vitamin C, are drupes. potassium, and phytochemicals such as beta carotene. Some fruits are good sources of other Pomes A pome is a fruit with several small nutrients as well. For example, oranges provide seeds and thick, firm flesh with a tender, edi- folic acid. Bananas are a source of magnesium. ble skin. Apples and pears are pomes. Raisins and other dried fruits provide iron. Tropical Fruits Tropical fruits are grown in tropical and subtropical climates. Bananas, Explain Why do guavas, papayas, and mangoes are popular fruits make ideal snacks? tropical fruits. Figure 28.1 shows many fruits and their uses in sweet and savory dishes. Savory means Identifying Fruits flavorful but not sweet. Fruits are sorted into six major types, based on their structure and origin. Unusual Fruits Berries Berries are small, juicy fruits with a Identifying an apple and a banana is easy, thin skin. Strawberries, cranberries, grapes, but would you recognize a carambola or a and blackberries are berries. cherimoya? Many less familiar fruits are gain- Melons Melons have a thick rind, or outer ing popularity in the United States as interest skin. They are juicy and usually have many in international cooking grows. seeds. Watermelons, cantaloupes, and casaba Carambola (+ka-r`m-=b%-l`) Also called star k`-=s&-b` ( ) are popular types of melon. fruit, a carambola has an oval shape with four to six prominent ribs and edible skin. When sliced horizontally, it forms a star. Ripe caram- bolas are yellow-gold, with a slight browning on the ribs. Their flavor is similar to a combi- nation of plums, apples, and citrus. The fruit A Daily Dose of Fruit does not darken when cut. Cherimoya (+cher-`-=m}i-`) Called a “custard Because fruit provides so many valuable nutri- ents, it is an important part of a healthful diet. apple,” the cherimoya has a custard-like tex- A person on a 2,000 to 2,600 calorie diet should ture when chilled. It is heart-shaped, with eat at least 2 cups of fruit each day. Simply eating green skin that is imprinted with petal shapes. two cups of apples, however, is not as beneficial A cherimoya tastes like a blend of strawber- as eating a variety of fruits. Different colors pro- ries, pineapples, and bananas. Eat the fruit by vide different phytochemicals and antioxidants. spooning the flesh from the shell. Instead of 2 cups of one type of fruit, try eating four ½ cup servings of different types of fruit. Feijoa (f@-=y%-`) This small, egg-shaped fruit has thin, bright green skin and fragrant, Think About It Plan to eat four ½ cup servings cream-colored flesh. It tastes like a combi- of different types and colors of fruit today. Which fruits will you choose? Make a list. nation of pineapple and mint. Peel the fruit before eating.

432 Unit 7 Food Preparation Figure 28.1 Fruits and Their Uses

Kitchen Basics A wide variety of baking pans can help roast and bake main dishes, side dishes, and desserts. Based on text descriptions, can you identify each one?

Apples • Red, green, or yellow roundish fruits. Some varieties hold their shape well when cooked. Look for vibrant color and fi rm texture, with no bruises. Eat unpeeled. • Use Braeburn apples raw or cooked. Eat Gala, Golden Delicious, McIntosh, and Red Delicious varieties raw. Eat Granny Smith and Rome varieties cooked. • Use raw in salads or cooked in desserts, sauce, cider, and some savory dishes.

Apricots • Small oval fruit with even, golden color and slightly fuzzy skin. Smaller than peaches with drier, tarter fl esh. Pit removes easily. Eat unpeeled. Flavor is sweet and slightly tart. • Use raw, cooked in jams, or baked with other stone fruits in crisp or tart.

Avocados • Green to black oval-shaped fruit with a single large seed. Ripens after harvesting, turning dark. Gives to slight pressure when ripe, but should not be too soft or sunken. Light green fl esh darkens with oxygen exposure. Peel before eating. High in monounsaturated fat. • Use raw in guacamole dips and salads.

Bananas • Distinctive fruit comes in yellow, baby, and red varieties. Picked green. Ripe when fully yellow, with only a few black spots. Spots indicate starch is turning to sugar. Plantains are similar and look like overripe yellow bananas. Red are very sweet with a creamy texture. Peel before eating. • Use raw in fruit salads and smoothies or cooked in pancakes, quick bread, and pies.

Blueberries • Dark bluish purple berries, often with a silvery surface. No aroma. Choose plump and unwrinkled berries. Eat unpeeled. • Use raw, dried as a cereal topping or snack, or cooked in syrup, sauce, jam, muffi ns, desserts, and pancakes.

Cherries • Small pome with varieties including dark red Bing and light red Queen Anne. Bright, plump, and fi rm. Cherries do not ripen after harvesting. Eat unpeeled. Flavor is sweet to tart. Dark cherries are usually sweeter. • Use raw, marinated, or cooked in pie or cobbler.

Clementines • Orange citrus fruits smaller than tangerines and oranges, with loose, easy- peel rind. Peel before eating. Very sweet and nearly seedless. • Use raw or cooked in savory and sweet dishes, especially sauces. Substitutes for orange sections in recipes to save peeling time.

Chapter 28 Fruits 433 Figure 28.1 Fruits and Their Uses (continued)

Cranberries • Small, hard berries. Light to dark red. Should be shiny and plump, not shriv- eled. Eat unpeeled. Flavor is tart, dry, and sour. • Use dried, raw in relish, as juice, or cooked in sauces, jellies, quick breads, and desserts and savory dishes.

Gooseberries • Small berries with green, red, purple, golden, and milky-white varieties. Should be fi rm, not hard. Eat unpeeled. Flavor is tart, like green grapes. • Use cooked with sugar added in jams, jellies, crisps, and pies.

Grapefruits • Large citrus fruits with a yellow rind and a rosy blush. Flesh is white/yellow or pink. Pink fl esh is sweeter. Peel before eating. Flavor is tart to sweet and juicy. • Use raw in salads or as juice.

Grapes • Small berry with varieties including green seedless; deep purple, red, or white Concord; and red seedless. Plump, bright, and fi rm when ripe. Eat unpeeled. Dry into raisins. • Use raw, dried, as juice, and in jams, jellies, and salads.

Kiwifruit • Small and egg-shaped fruit with thin, fuzzy brown skin and soft green fl esh. Tiny, black edible seeds. Slightly soft when ripe. Peel before eating. Flavor is sweet and slightly tart. • Use raw in smoothies and fruit salad.

Kumquats • (=k`m-+kw&ts) Small, round or oval citrus fruits. Orange in color. Skin is sweet and fl esh is tart and juicy, with sour-orange fl avor. Eat unpeeled. • Use raw in salads, cooked in jelly, marmalade, and desserts, or candied, pick- led, or preserved.

Lemons and Limes • Small citrus fruits. Lemons are yellow, limes are green. Both are plump, with glossy skin. Key limes are very small and light green. Fruits that are heavy for their size have more juice. Peel before eating. Flavor is very tart. • Use juice or zest raw or cooked in soups, stews, rice and bean dishes, fi sh, vegetables, fruit and vegetable salads, and desserts. Get zest (the colorful outer layer of rind) by shaving small strips from the skin.

434 Unit 7 Food Preparation Figure 28.1 Fruits and Their Uses (continued)

Mangoes • Large, oval fruit with single large seed. Red, yellow, green, orange, or a combination. Usually tinged yellow when ripe. Flesh is golden orange, juicy, and sweet. Peel before eating. Fruity aroma from stem end. • Use raw in fruit salads, chutneys, and marinades, or cooked in sauces and desserts.

Melons • Large round or oval fruits with many varieties including: cantaloupe with sweet, juicy, orange fl esh and rough rind; honeydew with green juicy fl esh; muskmelon with bright orange fl esh; watermelon with sweet, juicy, red fl esh. Watermelon may be seedless. Peel before eating. • Use raw in fruit salads.

Oranges • Round citrus fruits with a thin or thick rind. Orange in color. Navel orange is large, seedless, and easy to peel. Blood orange is red inside. Peel before eat- ing. Flavor is usually sweet. • Use raw in salads, as juice, or cooked in marmalade.

Papayas • Oval fruits with yellow skin when ripe. Small, black, edible seeds. Peel before eating. Flesh is sweet, seeds are bitter. • Use raw in salads or cooked in main dishes. Papaya enzyme is used in meat tenderizers.

Peaches and • Round fruits. Peaches are yellow with a reddish blush and have fuzzy skin. Nectarines “Freestone” varieties have fl esh that is not attached to the pit. Nectarines are similar to peaches, but with smooth skin. Both are juicy with a pleasing aroma. Eat unpeeled. Flavor is sweet. • Use raw, dried, or cooked in pies, cobbler, and other desserts.

Pears • Oval fruit with many varieties including: Bartlett, yellow or red; Bosc, brown with a long neck; D’Anjou, yellow. Pears soften but do not ripen after picking. Eat unpeeled. Flavor is sweet. • Use raw, poached, or baked.

Persimmons • Roundish fruits. Fuyu variety is shaped like a tomato and is fi rm when ripe, with a sweet-spicy fl avor. Hachiya variety tastes sour until ripe and is soft when ripe. Eat unpeeled. • Use raw or cooked in pudding and other desserts.

Chapter 28 Fruits 435 Figure 28.1 Fruits and Their Uses (continued)

Pineapples • Large oval fruit with a spiky leaf crown and tough, prickly skin. Golden cast indicates ripeness. Juicy fl esh is white to yellow. Gold variety is very sweet, with deep yellow fl esh. Pineapples do not ripen or sweeten after picking. Peel before eating. Fresh pineapple has an enzyme that prevents gelatin from setting. • Use raw in salads, as juice, or cooked as a meat accompaniment and in desserts.

Plums • Small roundish fruits with varieties in green, red, and purple shades and diff erent sizes. Smooth skin. Slightly soft and very juicy when ripe. • Use raw, dried (as prunes), or cooked in jam and cobbler.

Pomegranates • Round red fruits with red fl esh and many seeds. Remove peel and inedible membrane around fl esh before eating. Flavor is sweet-tart. • Use raw, as juice, or cooked in sauces. Sprinkle raw seeds on salads, roasts, ice cream, and pie.

Quinces • Large, round to pear-shaped fruits. Yellow, fuzzy skin with dry, white fl esh. Peel before cooking. Flavor is pineapple-like. • Use poached, stewed, baked, or braised.

Raspberries • Small cup-shaped red, black, or white berries. May have “hairs” on surface. Bright, plump, juicy, and fi rm. Flavor is sweet and tart. • Use raw or cooked in syrup, jam, jellies, and desserts.

Strawberries • Bright red berries with edible exterior seeds and green stem cap attached. Remove stem cap before eating. Flavor is sweet and slightly tart. • Use raw or cooked in jam, jellies, shortcake, cobbler, pie, and other desserts.

Tangerines • Small citrus fruits with deep orange color. Skin is loosely attached. Juicy, usually with many seeds. Peel before eating. Flavor is sweet to tart. • Use raw or as juice.

436 Unit 7 Food Preparation Lychee (=l#-(+)ch#) Lychees, or litchis, are small Maturity and Ripeness fruits with a rough leathery red shell and a sin- For best quality, fruits should be picked gle seed. The lychee is a tropical fruit tree native when they are mature. A mature fruit is a fruit to Southern China. The flesh of the lychee fruit that has reached its full size and color. When is creamy white, juicy, and sweet. Remove the a mature fruit reaches its peak of flavor and shell and seed before eating. When lychees are is ready to eat, it becomes a ripe fruit. Ripe dried, they are called “lychee nuts” because fruits are tender and have a pleasant aroma. the shell turns dark brown and the flesh turns Some fruits continue to ripen after they are crisp and brown. picked. Others do not. Grapes, berries, cher- Prickly Pear Prickly pears are the delicious ries, citrus fruits, pineapples, and melons, for fruit of several varieties of cactus. They are example, do not ripen after harvest. These also called cactus pears. Prickly pears are like fruits must be picked when fully ripe. pears in size and shape and range in color A fruit that is still growing and is not yet from yellow to red. Their flesh is soft and yel- mature is an immature fruit. Immature fruits low, with a melon-like aroma and sweet flavor. are usually small for their size and have a poor They are often used to make candies and jelly. color and texture. If a fruit is picked while it is Prickly pears can also be used in salads. Peel, still immature, it may never ripen. section, and remove the seeds and serve the Most fruits are picked when they are mature fruits cold. but still under ripe. An under ripe fruit is a Sapote (s`-=p%-t#) Sapote fruits are medium- very firm mature fruit that lacks flavor and has size and plum-shaped with thin, olive-green not reached top eating quality. Fruits are picked skin. Their creamy, custard-like flesh has a when they are under ripe to prevent them from sweet flavor that resembles a combination of spoiling during shipping. They ripen during peach and vanilla. Peel and remove the seeds shipping and after you buy them. before eating. Tamarillo (+ta-m`-=ri-(+)l%) Tamarillos are small, egg-shaped fruit with a tough, bitter, skin of several colors and flavorful, tart, pink flesh. Peel, remove the seeds, and add sugar before eating. To more easily peel a tamarillo, blanch Fluctuating Fruit Costs it for two minutes, then place it in cold water. Many factors—including seasonality, weather, transportation, and even insects—can affect Ugli Fruit An ugli fruit is about the size of a the cost of fruit. For example, peaches may grapefruit. It has a rough, thick, yellow-green be affordable in July during the peak of their skin and juicy, yellow-orange flesh that is season. This is because they are abundant, divided into sections. You can eat ugli fruit like and there is enough supply to meet consum- ers’ demand. If unexpected weather or pests grapefruit. destroy a large amount of the peach crop, there will not be enough supply to meet demand. Describe What does Even the threat of bad weather can affect the a sapote look like? cost of peaches, or other fruits. The price of peaches will increase because their scarcity will make them more valuable. If peaches come to your community from a great distance, their Selecting and Storing price will be higher to compensate for the cost Fresh Fruits of transporting them. Challenge Visit a supermarket to find out Some fresh fruits are available all year. Other which seasonal fruits are available in fresh fruits are seasonal. This means that they your community now. Are some more are only available during certain months. Fresh expensive than others? Why? Share fruits and vegetables are agricultural products your insights with the class. known as produce .

Chapter 28 Fruits 437 Choosing Quality Fruit fruits with inedible peels, may have natu- ral blemishes that do not affect their quality. Buy only good-quality fruits. Immature, Grapefruits and oranges may have harmless overripe, and damaged fruits have fewer brownish spots, for example. nutrients, have poor flavor and texture, and do not keep well. Most fruits are highly perishable Denseness Fruit should be plump and firm. and lose quality quickly, so buy only what you Avoid fruits that are dry, withered, very soft, can use and store for about a week. or very hard. To find the best-quality fruit, look for the Color Color should be typical for the type following: of fruit you are buying. Many fruits, such as Ripeness Buy fruits that are at the stage of apples, pears, and plums, come in different ripeness you want. For example, choose ripe varieties with a range of colors. Get to know fruits if you want to use them right away and what to expect from these different varieties. less ripe fruits if you plan to use them a few Some oranges may look greenish if they days later. For cooking, choose fruits that are have experienced a process known as regreen- ripe but firm so that they will hold their shape. ing. Regreening is the return of chlorophyll, Test fruits for ripeness by pressing very gently. the greening substance in plants, to the skin Ripe fruit gives slightly under the pressure. Do of ripe oranges during warm weather or under not press so hard that you damage the fruit, bright light. Green oranges are fully ripe and however. Damaged fruit spoils quickly. have the same sweet flavor as those with an orange color. Condition Avoid fruits with bruised or dam- aged spots or decay. Some fruits, especially Aroma Ripe fruit usually has a pleasant, characteristic aroma. If it has been refriger- ated and is still cold, however, it may not have an aroma. A few fruits, such as blueberries, have only a very mild aroma. Planning to Serve Size Fruit should be heavy for its size. Heavi- Fruit ness usually means the fruit is juicy. This is Nicola is planning to serve fruit skewers at an especially important if you want to use the upcoming dinner party. She would like the ratio fruit for juice. of banana to kiwi to mango on each skewer to be 3:2:1, and she would also like each skewer to have Shape Each type of fruit has its own charac- 12 total pieces of fruit. How many total pieces of teristic shape. Misshapen fruit probably has each type of fruit will Nicola need if she serves six poor flavor and texture. people one skewer each? Math Concept Like Terms When an algebraic Storing Fresh Fruit expression has like terms (terms containing the same variable), combine the like terms into one How long fruits keep depends on how fresh term. For example, 5y + 2y simplifies to 7y. they were when you bought them, how they Starting Hint Represent each skewer as the were handled, and the storage temperature. equation 3x + 2x + x = 12, with x = mango Most fresh fruits should be used within a few pieces, 2x = kiwi pieces, and 3x = banana pieces. days. Citrus fruits can last longer. Solve for x, and use that number to determine Different fruits require different storage the amount of each type of fruit on one skewer. methods. Use the right method for the fruit. Multiply each amount by 6 to find the totals for all skewers. Under Ripe Fruits Keep under ripe fruits at Math Appendix For math help, go to the room temperature to ripen. To speed ripening, Math Appendix at the back of the book. put the fruit in a brown paper bag. You can add an apple, which gives off ethylene, a harmless NCTM Algebra Represent and analyze mathematical gas that helps fruit to ripen. If you use a plastic situations and structures using algebraic symbols. bag for storage, make holes in the bag to allow moisture to evaporate.

438 Unit 7 Food Preparation Bananas Store bananas uncovered at room temperature. They can be refrigerated after rip- Safety ening. Bananas’ skin turns dark, but they keep ! their quality. Matters Berries, Cherries, and Grapes Sort these fruits Washing Fruit to remove any that are damaged or decayed. From growers to processors to transporters to Refrigerate in a perforated plastic bag or con- sellers, fruit is handled by a variety of people in tainer, in a covered shallow container, or many different envirnoments. By the time you uncovered in the refrigerator crisper. Use the buy it, it may be covered with a coat of dirt and fruits as soon as possible. invisible bacteria. This is why it is so important to thoroughly wash all fruit, whether raspberries Citrus Fruits Store citrus fruits at room tem- or watermelons, before use. Even if you plan to perature. Refrigerate them uncovered for lon- pare a fruit or not eat the skin, washing prevents ger storage. substances from transferring to the flesh of the All Other Ripe Fruits Refrigerate other fruits fruit through paring or slicing. The mere slicing uncovered in the crisper or in a perforated plas- action on a watermelon, for example, can move harmful substances to the flesh. tic bag. To keep melon’s aroma from flavoring ! What Would You Do? You visit a other foods, store it in a closed container or farmstand where fresh strawberries are sold. The plastic bag. seller says, “We just picked these today. Here, try Cut Fruits Refrigerate cut fruits in an airtight a few.” What should you do? container or plastic bag.

List What are seven factors to consider when choosing fruit? Many fruits also have pesticide residues. To remove the wax and pesticides, pare a thin layer of skin from the fruit. Never use deter- gents to wash fruits. Detergents may react Preparing and with pesticides and waxes to create harmful Serving Fresh Fruits compounds. Fresh fruits are easy to prepare. First, wash Paring and Preparing Fresh the fruit, then prepare it for serving. Wait until you are ready to use fruits before washing Fruit them. If you wash fruits before storing, mois- To prepare fruits, remove any stems or dam- ture can encourage bacteria to grow. The fruit aged spots. Then pare the fruit (remove the will spoil faster and get moldy. peel) if needed. Pare thinly in order to retain When you are ready to prepare fruits, wash nutrients that are right under the skin. Many them under cool, running water, even if you fruits, including apricots, apples, peaches, are planning to peel them. The running water and pears, have a tender, edible skin. In many washes away dirt and microorganisms that cases, the skin of the fruit is the most nutrient- can cause illness. You can use a clean brush dense portion. You can pare them or eat the to loosen dirt on thick-skinned fruits. Do not skin, which has many nutrients. Some fruits, soak fruits in water, because this can cause fla- such as oranges and bananas, must be peeled vor and nutrients to be lost. before using. Melons must be cut open and Some fruits, such as apples and oranges, their seeds removed. Fresh fruits are easier to are waxed. The wax layer makes them look eat when cut into pieces. To retain nutrients, more attractive and prevents moisture loss so keep the chunks fairly large and serve them as they last longer. Food waxes are on the FDA soon as possible. If you need to store cut fruit, list of GRAS chemicals, meaning they are safe cover it tightly with plastic wrap and squeeze to eat. They are not water-soluble and there- out as much air as possible. Refrigerate until fore cannot be washed off. serving time.

Chapter 28 Fruits 439 Enzymatic Browning Some fruits have enzymes that react chemically with oxygen in the air, turning the fruit brown. How can you prevent this reaction?

Blanching Fresh Fruit Blanching fresh fruits can make them eas- ier to peel. Suppose you are freezing a large quantity of peaches and you want to remove the skin as quickly as possible. Lower the fruit gently into simmering water for about 15 sec- onds, then use a slotted spoon to move the fruit into a bowl of ice water. Let it sit for two minutes. The skin should slide off easily.

Preventing Fruits from

Darkening bite-size pieces and stringing them on a When you see the flesh of an apple, small skewer to make fruit kebabs, or serv- banana, or peach turn brown, you are seeing ing bite-size pieces with wooden picks. a scientific process known as enzymatic (+en- • Arrange different fruits in circles or z`h-=ma-tik) browning. Enzymatic browning wedges on a large platter. Use color con- is a chemical reaction in which oxygen in the trasts to make a fun display. Cover the air reacts with an enzyme, a special protein, in arrangement tightly with plastic wrap and the fruit and turns it brown. Enzymatic brown- refrigerate it until serving time. ing involves oxygen, so it is a type of chemical • Use a melon baller or a small scoop to reaction called oxidation. The longer a piece of make balls of soft fruits. For an eye- cut fruit is exposed to the air, the more it will catching centerpiece, place balls in a turn brown, or oxidize. basket made from the rind. Ascorbic acid (vitamin C). Ascorbic acid • Serve fruit with dip. You can make fla- destroys the enzyme that causes browning. The vorful dips with yogurt or caramel, for juice of lemons, limes, grapefruits, and oranges example. contains ascorbic acid, so you can dip the fruit • Make frozen fruit bites. Freeze whole ber- into one of these juices to prevent browning. ries or grapes on trays to make frozen You can also buy ascorbic acid powder to mix candy-like snacks. with water and sprinkle on the cut fruit. • Make a trifle (=tr$-f`l), a refrigerated dessert with layers that may include cake, Serving Fresh Fruit jam or jelly, fruit, custard, and whipped Fresh fruit is nutritious and delicious, mak- cream. Try alternating layers of fruit, ing it the perfect meal accompaniment, snack, sponge cake, and sweetened whipped or party fare. Here are a few ideas for serving cream or yogurt. You can experiment with fresh fruit. What other ideas can you add? other layers, such as nuts or oatmeal. • Experiment with shapes. Slice bananas and kiwifruit. Cut peaches into wedges. Explain How and Section citrus fruits. Try cutting fruits into why do you blanch fresh fruit?

440 Unit 7 Food Preparation Sectioning Made Easy Here is an easy way to section citrus fruits. Cut off the skin. Then, cut along both sides of each dividing membrane to loosen the sections. Then lift the sections out. Besides flavor, what is the benefit of adding orange sections to a fruit salad?

kind you want. Buy the form best suited for Using Convenience your needs. Forms of Fruits Canned fruits can often be served in place Canned, frozen, and dried fruits have many of fresh. Canned fruits are also good to have uses in snacks and meals. Fresh and frozen on hand for last-minute recipes. For a quick fruits are usually more nutritious than canned dessert, for example, you could purée canned and dried fruits. Canned and dried fruits, how- fruits in a blender and serve them over angel ever, are convenient and easy to store. food cake.

Canned Fruits Frozen Fruits Canned fruits come in many forms—whole, Frozen fruits taste similar to fresh fruits, but halved, sliced, and in pieces. Some fruits are have a softer texture when they are defrosted. packed in light or heavy syrup, which adds Freezing damages the cell walls, allowing sugar. Heavy syrup is sweeter and higher in water to run out as fruits thaw. When serving calories than light syrup or juice. Fruits packed frozen fruit plain, thaw it only partially so that in water or in their own juices are healthy ice crystals help keep the fruit firm. choices. They have no added sugar and about Freezing also damages the attractiveness of the same number of calories as fresh fruit. fruit so frozen fruit is best used for baking or Canned fruits also come with various fla- for making smoothies. Because fruits that are vors. For example, you can find pears flavored picked for freezing are usually at their peak with vanilla or apples flavored with cinnamon. of ripeness, they are a reliable, consistent Read the label carefully to be sure you get the product.

Chapter 28 Fruits 441 Frozen fruits are sold with and without added sugar, so check the label to be sure. If Cooking Fruits you have enough freezer space, consider buy- Cooked fruits are part of many desserts, ing frozen fruit in large bags. You can remove such as pies and cobblers. Fruit can also be just the amount you need and leave the rest in part of a main course, or a sweet or savory side the freezer. dish. Mango salsa adds a highlight to shrimp. To freeze your own fresh fruit, spread the Apple sauce is a sweet contrast to a spicy pork fruit out in a single layer on a tray. Once the dish. Cooking is a good way to use overripe fruit is frozen you can put it in sealable bags. fruit, such as very soft bananas. Several changes happen to fruit during Dried Fruits cooking. Nutrients Heat-sensitive nutrients, especially Many fruits are delicious dried. Because vitamin C and dietery fiber are lost during dehydration results in water loss, dried fruit cooking. To prevent loss of nutrients, leave the has a stronger flavor than fresh fruit. Dried skin on. fruit is rich in vitamins and minerals, although Color most of the vitamin C in the fruit is destroyed Colors change in many cooked fruits. during the drying process. Raisins (dried Some become lighter or deeper in color. grapes) and prunes (dried plums) are popu- Flavor Cooking gives fruit a mellower, less lar dried fruits. Other fruits that are commonly acidic flavor. Overcooked fruits lose their fla- dried include apples, apricots, bananas, cran- vor and may develop an unpleasant flavor. berries, and dates. Most dried fruits are pack- Remember the Maillard reaction? Surface aged in boxes or plastic bags. Some stores sell sugars in fruit will brown, creating an intensi- dried fruit loose by the pound. fied sweet taste. When you buy dried fruits, look for bright Texture and Shape Heat causes cells in fruit color. Choose fruit that is fairly soft and pli- to lose water and grow soft. This causes the able. Hard fruits have become too dry. Store fruit to lose shape. Adding sugar to the cook- unopened packages in a cool, dry place. After ing water helps cooked fruit keep its shape. opening, store dried fruits in an airtight con- Sugar draws some water back into fruit’s cells, tainer in the refrigerator. which strengthens them. Tougher fruits like Dried fruits are nutritious, although they apples and pears become softer and milder. have a high concentration of natural sugar. They make nutritious snacks, especially when combined with other foods such as nuts and Cooking Fruits in Moist Heat seeds. Dried fruits are also useful for cooking You can cook fruit in moist heat when you and baking. Some recipes call for reconstituting want it to hold its shape or when you want to dried fruit so it cooks faster. To reconstitute is make fruit sauce. Use a saucepan with a tight- to restore a dried food to a rehydrated condi- fitting lid. tion by adding water. This will not restore the One of the more popular methods for cook- fruit to its pre-dried condition, but it will rehy- ing fruit is poaching. Poaching softens and ten- drate it. derizes fruit. Poached fruits retain their shape. Many dried fruits are preserved with sul- Use firm fruits, such as apples, peaches, plums, phur dioxide. It helps preserve the fruit and or pears. Leave them whole or cut them into keep its bright color. Some people are sensitive fairly large pieces. Quarters and eighths work to sulphur dioxide, however, and should only well. Place the fruits in a saucepan, then add eat unsulphured fruit. sugar and enough water to cover them. The sugar helps keep the fruit from breaking down. Identify Which form Cover the pan and simmer gently just until of convenience fruit comes with added fl avors tender. Do not boil, because boiling breaks the such as cinnamon or vanilla? fruit apart.

442 Unit 7 Food Preparation To make a sauce, cut fruits into small A tasty way to fry fruit is to make fritters. A pieces. Leave small berries whole. Add a small fritter is cut-up fruit dipped in batter and fried amount of water, just enough to cover the bot- until golden brown. tom of the pan. You want the fruit to break down, so do not add sugar yet. Simmer in a tightly covered pan, stirring occasionally to Baking Fruits break the fruit apart. At the end of the cook- Fruits are used in many baked goods, ing time, you can add sugar, honey, or another including pies, cakes, cobblers, and muffins. sweetener if you wish. Fruits can also be baked alone or as part of You can add extra flavor to poached fruit or another dish. For example, you can bake pine- fruit sauce with lemon juice, lemon or orange apples or dried prunes with pork. You can bake rind, vanilla, a cinnamon stick, or other fruits whole, peeled, or in pieces. Use apples, spices. pears, bananas, or other firm fruits that hold their shape well. Baked apples are easy to prepare and make Frying Fruits a delicious ending to a meal. Before cooking, Some fruits are fried, usually as a side dish. core the apples and cut a thin strip of skin from Fried apple slices, for instance, are often served around the middle. This allows the apples to with pancakes or roast pork. Pineapple slices expand as they cook so they do not burst. You and banana slices or halves also fry well. can fill the empty core with raisins, nuts, and a Fruits for frying should be firm enough spicy sugar mixture. Place the apples in a bak- to hold their shape. If you use canned fruits, ing dish and pour hot water around them to a drain them well. depth of ¼ inch. Bake at 350°F until tender, Sauté fruit in a small amount of butter about 45 to 60 minutes, depending on the size or margarine until they are lightly browned. of the apples.

Natural Dessert Firm apple varieties are good for baking. Fruits make healthful desserts because they are naturally high in vitamins, minerals, and fiber. How can you add extra flavor to cooked fruits?

Chapter 28 Fruits 443 Broiling Fruits Before grilling fruit, clean the grate well, then, brush a little oil on the grate. Place the Broiling cooks fruits slightly and browns fruits on the grate and grill them until grill them. You can broil any tender fruit that holds marks form. Then turn them to cook the other its shape. For example, you might try bananas, side. Use a high heat and make sure the grate peaches, grapefruit halves, or pineapple slices. is hot before putting the fruit on. You want to You can also broil canned fruits. cook the fruit quickly then get it away from Fruits have no fat, so you need to protect the heat before it gets too soft. The fruit should them from drying out during broiling. Brush soften but not be mushy. the surface with melted butter or margarine or use a topping, such as brown sugar or sea- soned crumbs. Microwave Cooking Fruits are easy to prepare in the microwave oven. They cook quickly, keep their flavor Grilling Fruits and shape, and retain most of their nutrients. Grilling fruits gives them a delicious fla- Fruits can easily overcook in the microwave vor and a caramelized color. Choose firm, ripe oven, however. fruits. Fruits that are overripe fall apart too Cover fruits when you microwave them, easily. Cantaloupes, apples, pears, or peaches but leave a small opening for steam to escape. can be cut into slices for grilling. Pineapples If you are cooking whole fruits, such as plums, take on an intense sweetness when grilled. pierce them with a fork in several places to Banana halves also grill well. You can also cut keep them from bursting. Refer to the owner’s the fruits into pieces and thread them on a manual or a microwave cookbook for power small skewer. levels and cooking times.

Citrus Fruit Salad

Ingredients One serving of this tangy 2 Grapefruits 2 Oranges fruit salad has 110% of your 1 Lime daily vitamin C needs. ¼ tsp. Vanilla extract Directions Yield 6 servings (two cookies 1. Carefully wash and pat dry the fruits. Carefully per serving) remove the peel and as much pith as possible without damaging the fruit. On a cutting board, Nutrition Analysis per Serving lay the grapefruit on its side and cut round slices. ■ Calories 65 Remove any seeds. Repeat with the oranges. ■ Total fat 0 g Saturated fat 0 g 2. Place the fruit slices in a salad bowl and squeeze Cholesterol 0 mg the lime juice over them. Add the vanilla extract ■ Sodium 0 mg and toss gently. ■ Carbohydrate 16 3. Chill for at least 30 minutes and serve. Dietary fiber 3 g Sugars 12 g ■ Protein 1 g

444 Unit 7 Food Preparation CHAPTER 28 Review & Applications

After You Read Chapter Summary Fruits are colorful, flavorful, and easy to prepare. They are rich in many nutri- ents. There are six major types of fruits. Unusual fruits are gaining in popularity. There are several factors to consider when selecting quality fresh fruit. Different fruits must be stored in different ways to keep them fresh. Fruits must be prop- erly prepared before serving. They may be served in a variety of ways. Conve- nience forms of fruits have many uses in snacks and meals. It is also possible to cook fruits using several cooking methods.

Content and Academic Vocabulary Review 1. Find a visual example in the textbook of six of these content and academic vocabulary words. Content Vocabulary Academic Vocabulary ■ fruit (p. 432) ■ under ripe fruit (p. 437) ● membrane (p. 432) ■ drupe (p. 432) ■ regreening (p. 438) ● characteristic (p. 438) ■ pome (p. 432) ■ enzymatic browning (p. 440) ■ savory (p. 432) ■ enzyme (p. 440) ■ produce (p. 437) ■ trifle (p. 440) ■ mature fruit (p. 437) ■ reconstitute (p. 442) ■ ripe fruit (p. 437) ■ fritter (p. 443) ■ immature fruit (p. 437)

Review Key Concepts 2. Describe the nutritional benefits of fruits. 3. Identify the six major types of fruits. 4. Explain how to store fresh fruits. 5. Describe enzymatic browning and how to prevent it. 6. Identify the types and uses of convenience forms of fruits. 7. Describe methods for cooking fruits.

Critical Thinking 8. Describe and give an example of how the increased availability of unusual fruits can actually educate consumers about other cultures. 9. Explain why you think the length of time that many fresh fruits are avail- able in supermarkets has increased. 10. Conclude the consequence of harvesting fruit without carefully consider- ing how mature it is. 11. Summarize how Jack can prepare a recipe using berries that will not be available in their fresh form for another six months.

Chapter 28 Review & Applications 445 CHAPTER 28 Review & Applications

13. Canned Fruit and Calories Gia is on a 12. Baking Apples low-calorie eating plan to achieve a healthy Baked apples are weight. She is shopping for canned fruit a versatile des- to keep on hand for healthful deserts, reci- ert that can be pes, and snacks. What type of canned fruit prepared using a should she avoid and why? What type variety of season- should she choose? What should Gia look ings, apple types, and fillings. What for on the labels of canned fruit she is do you think would make a tasty thinking about purchasing? combination? Procedure With your lab team, create an original recipe for stuffing a baked apple. What kind of apple and ingre- 14. Origins of Unusual Fruits Under your dients will you use? Write your recipe, teacher’s supervision use the Internet to and then make it. Conduct a taste test research one of the unusual fruits mentioned of teams’ recipes. in this chapter. Find out where the fruit orig- Analysis With your team, create a inated, which culture or cultures eat it, and chart that displays your rating of other how they prepare it. Explain how the fruit teams’ baked apple recipes as well as was carried from its original location and your own. What criteria will you use cultivated in other parts of the world. Use to rate the recipes? Show and explain word processing software to write a para- your chart to the class. graph about your findings.

Real-World Skills

Problem- 15. Shapeless Berries While preparing a warm berry sauce to put on top Solving of a cheesecake, Paul was disappointed to see the berries lost their Skills shape and turned mushy. What can he do next time to help prevent this from happening? Interpersonal 16. Demonstration Follow your teacher’s instructions to form small and groups. Work together to plan, write, and give a demonstration about Collaborative cooking fruit. Choose a fruit and a method for preparing it. Demon- Skills strate and explain the cooking method in the foods lab. Financial 17. Cost Comparison Visit a supermarket. Compare the cost per ounce of Literacy fresh, frozen, canned, and dried versions of three fruits. Then chart the Skills results. What do you conclude? Share your chart and conclusion with the class.

446 Unit 7 Food Preparation CHAPTER 28 Review & Applications

Academic Skills

Food Science Starting Hint Since radius equals ½ of 18. Preserves Fruit preserves are a kind of gel diameter, multiply each measurement forming a sponge-like network that traps by ½, and plug each result into the area r water. The key to creating this gel is pectin, formula as . found in the plants’ cell walls. Once the NCTM Measurement Apply appropriate techniques, tools, pectin is free of the cells, it traps the other and formulas to determine measurements. ingredients. Procedure Place 1 cup blackberries, 1 cup English Language Arts halved strawberries, ½ cup cranberries, and 20. Report Ripening Rates Conduct research ½ cup blueberries into a 4 quart microwave about the ripening rates of four green safe bowl. (Rinse fruit first.) Mix in 2 cups bananas. Leave each one in a different loca- sugar. Put the bowl in the microwave and tion. Record changes twice a day until all cook the fruit uncovered on full power for are ripe. Write a one-page report explaining 10 minutes. Stir, then cook another 5 min- how different environments affect ripening. utes. Cool, cover, and refrigerate. Evaluate taste and texture. NCTE 7 Conduct research and gather, evaluate, and synthe- size data to communicate discoveries. Analysis Write a paragraph describing the fruit after you’ve tried it. Which of the fruits do you think contains the most pectin? Why do you think the sugar was added? STANDARDIZED

NSES B Develop an understanding of chemical reactions. TEST PRACTICE

READING COMPREHENSION Re-read the section about maturity and ripeness on page 437. Then read the question Mathematics and select the best answer: 19. Measure Surface Area Two small limes 21. When are most fruits picked? each measure 1½ inches in diameter. One a. when they are mature and ripe lemon measures 2 inches in diameter. b. when they are fully ripe Assume that each of the fruits is a per- c. when they are mature, but still under ripe fect sphere. If you were to remove the peel d. when they are juicy and soft to the touch from each of the fruits, would you have a larger total amount of lime peel, or a larger amount of lemon peel? (Assume that the Test-Taking Tip Before you answer a reading amount of peel for each fruit is equal to its comprehension question, closely read the text to which the question refers. Then read through surface area.) the question and each of the answer choices. Math Concept Surface Area of a Sphere Some answers may seem correct, but they con- Calculate the surface area (A) of a sphere tain subtle errors. Pay attention to every word. with the following formula: A = 4πr2, where r = the radius of the sphere. Use 3.14 for π.

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