Level 2 Chapter 5 pt2

Seasonality

Ripeness

Color of packaging

Vendor

U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, U.S. No. 2, U.S. No. 3

U.S. Fancy, U.S. Extra Fancy, U.S. No. 1, U.S. No. 2, U.S. No. 3

U.S. No. 1, U.S. Fancy, U.S. Extra Fancy, U.S. No. 2, U.S. No. 3

U.S. Extra Fancy, U.S. No. 1, U.S. Fancy, U.S. No. 2, U.S. No. 3

Wash close to prep time

Use cold water and be gentle

Use brush to remove residue from heavy rinds

All of the above

Microplane or zester

Peeler

Paring knife

Brush

Coating the flesh with acid

Exposing to air

Adding alkalis

Using a dull knife

Use a handheld juicer for citrus fruits

Purée fruit with a blender or food processor

Rehydrate dried fruit before juicing

Use only dried fruits

Grilling

Poaching

Steaming

Microwaving

Cook quickly to avoid breaking down the structure of fruit

Coat with sugar or honey to produce caramelization

Cook on an oiled pan or broiling platter

Cook slowly to soften the fruit completely

Peel and cut fruit into small pieces

Add liquid and heat purée until almost boiling

Sweeten as desired

Deep fry the fruit

Puncture the fruit to prevent exploding

Cover tightly with no opening

Microwave for a long time to ensure doneness

Do not use firm fruits

Core apples

Fill apple’s core cavity with cinnamon, nutmeg, raisins, dates

Bake apples at 250°F (121°C) until tender

Place apples in 1/4 inch of hot water in baking dish

Seasonality

Ripeness

Color of packaging

Vendor