Question
click below
click below
Question
Normal Size Small Size show me how
Fruits and Veggies
Culinary
Question | Answer |
---|---|
New Potatoes | Potatoes that are sent directly to the market immediately after harvesting |
Citrus Fruits | Fruits that have a thick outer rind and a thin membrane separating the flesh into segments |
Melons | Large, juicy fruits with thick rinds and many seeds |
Crisp-tender | Cooked until tender but still slightly firm |
Tropical Fruits | Fruits that are grown in warm climates |
Flavones | Pigments that make white vegetables, such as cauliflower, white |
Enzymatic Browning | Darkening process some fruits undergo when exposed to air |
Legumes | Dried peas, beans, and lentils |
Anthocyanin | A pigment that causes the red color in vegetables |
Underripe Fruits | Fruits that are full sized but have not yet reached peak eating quality |
Carotene | A source of vitamin A found in orange vegetables |
Pomes | Fruits that have a central, seed-containing core surrounded by a thick layer of flesh |
Drupes | Fruits that have an outer skin covering a soft, fleshy fruit which surrounds a single pit |
Berries | Small, juicy fruits with thin skins |
Julienne Cut | Foods cut into long thin strips |