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Chapter 9 Prostart
Vocab
Question | Answer |
---|---|
helps maintain fruit's structure | acids |
causes cell breakdown quickly making fruit soft | alkalis |
vegetable in cabbage family that survives both winter and spring | brassica |
browning process | caramelization |
sauce made from simmering dried fruits | compote |
hot or cold sauce made from pureed vegetable or fruit | coulis |
sticks or pieces of raw veggies that are often seasoned | crudites |
cutting product into cubes | dicing |
fruits with central pit enclosing seed | drupes |
chemical process that occurs when oxygen comes in contact with fruit | enzymatic browning |
gas emitted from certain fruits that cause fruits to ripen | ethylene |
tender greens planted in spring and harvested a few weeks later | field mixes |
sweetness of fruit | fructose |
organ from ovary of flowering plant | fruit |
group of plants containing mushrooms and single celled organisms | fungi |
provides gloss and sheen | glazing |
grown indoors in regulated temperatures and light in nutrient enriched water | hydroponic farming |
seed blend including leafy lettuce | mesclun mix |
small handheld tool used to zest peel of citrus fruit | microplane |
fine chop cut | mincing |
partially cooks veggies in boiling water | parboiling |
food cooked in simmering liquid | poaching |
enzyme that causes browning to quickly occur | polyphenol oxidase |
food is cooked to tender enough to mince | pureed |
rating system based on standards | quality grades |
plants that exist both above and below ground | root vegetables |
process of removing pods from veggies and fruit | seed |
food is cooked over a long period of time | sous vide |
pears melons plums | summer fruits |
japanese style breaded and deep fried veggies | tempura |
fruits that cant tolerate frost | tropical fruits |
fat underground stems | tuber veggies |
edible herb like plant | vegetable |
apples, limes tangerines | winter fruits |