BHMCT NOTES BASIC PRINCIPLES OF FOOD PRODUCTION Fruit cookery Fruit cookery FRUITS Fruits are pulpy in character, often juicy & gene...
BHMCT NOTES BASIC PRINCIPLES OF FOOD PRODUCTION
Fruit cookery
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| Fruit cookery |
FRUITS
Fruits are pulpy in character, often juicy & generally developed from flowers of plants & consist of a ripened seed or seeds with some edible tissues attached.
Types of fruits
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| Types of fruit |
Storage of fruits
- Hard fruits such apples should be stored in boxes.
- Soft fruits such as strawberries, raspberries should be left in their own punnets.
- Stoned fruit are stored in a tray and must be individually placed so that any damaged fruit can be discarded easily.
- Peaches and citrus fruits are left in the delivery tray only.
- Bananas should not be stored in cool places because their skin turns black.
Quality and purchasing points for fruits
- Soft fruits should not be damaged or overripe.
- Soft fruits should appear fresh without signs of mould, witting and shrinkage.
- Certain fruits are purchased on the basis of appearance such as strawberries, cherries etc.
- Hard fruits should not be bruised.
USES OF FRUIT IN COOKERY.
It’s hard to beat fresh, sun-kissed June strawberries or the crunch of a fall apple. Although most fresh fruits are considered at their best when raw, cooking can intensify flavors and create appealing textures, especially in unripe fruit. Cooked fruits can be served as side dishes, desserts, sauces, compotes or main dish components.
Cooking Methods
Fruit can be cooked using moist- or dry-heat methods. Poaching, stewing and other moist-heat methods are wonderful for dressing up plain fruit. Sauces and compotes are usually made using moist-heat cooking.Follow these tips for cooking fruit using moist-heat methods:
• Pears, apples, peaches, nectarines, plums and apricots are commonly poached fruits.
• Figs, grapes, quince and bananas will also poach nicely.
• Use just enough liquid to cover the fruit.
• Keep fruit pieces uniform in size for even cooking.
• Let fruit rest in poaching liquid for 20 minutes after cooking to allow the flavor to be absorbed.
• Some fruits, such as berries, will not hold their shape after poaching or stewing, but they make a good hot fruit sauce.
Dry-heat methods that enhance fruit include grilling or broiling, roasting or baking, and sautéing. No matter what method you use, take care not to overcook fruit. Exposure to heat breaks down fruits’ cell walls, which results in water loss. The less time fruit is exposed to heat, the better it retains its shape. Quick cooking methods are best for ripe fruit.
If roasting, grilling or sautéing fruit, follow these tips:
• Apples, apricots, bananas, pineapples, peaches, plums, pears, cherries and figs are excellent fruits for dry cooking.
• Keep pieces uniform in size for even cooking.
• Be careful not to overcook the fruit or it will become mushy.
