Your SlideShare is downloading. ×
0
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Ch22 fruit desserts
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Ch22 fruit desserts

988

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
988
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
39
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Fruit Desserts22 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
  • 2. 22 Fruit Desserts Handling Fresh Fruits RipeningCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Aroma • Sweetness • Juiciness and texture • Color
  • 3. 22 Fruit Desserts Handling Fresh Fruits Trimming Loss: Calculating Yields and AmountsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Needed •Calculating yield • The percentage yield of a fruit indicates how much of the AP (As Purchased) weight is left after pre-prep to produce the EP (Edible Portion). • Use the percentage yield and change the percentage to a decimal number by moving the decimal point two places to the left. • Multiply the decimal by your AP weight to get EP yield.
  • 4. 22 Fruit Desserts Handling Fresh Fruits Trimming Loss: Calculating Yields and AmountsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Needed •Calculating amount needed • Change the percentage to a decimal number. • Divide the EP weight needed by this number to get the AP weight.
  • 5. 22 Fruit Desserts Evaluating and Preparing Most commonly available fresh fruits.Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Apples • Apricots • Bananas • Berries • Cherries • Coconuts • Figs • Grapefruit • Grapes
  • 6. 22 Fruit Desserts Evaluating and Preparing Most commonly available fresh fruits.Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Kiwi • Kumquats • Lemons and limes • Litchis • Mangoes • Melons • Oranges and Tangerines • Papayas • Passion fruit • Peaches and nectarines
  • 7. 22 Fruit Desserts Evaluating and Preparing Most commonly available fresh fruits.Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Pears • Persimmons • Pineapple • Plums • Pomegranates • Prickly pears • Quince • Rhubarb • Star fruit or carambola
  • 8. 22 Fruit Desserts Fruit Desserts Simple Fruit Salads and Cooked FruitsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Compote : A cooked fruit, usually small fruits or cut fruit, served in its cooking liquid.
  • 9. 22 Fruit Desserts Fruit Desserts Traditional and Specialty Fruit DessertsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Cobblers • Crisps • Betties
  • 10. 22 Fruit Desserts Fruit Desserts Fruit Preserves, Condiments, and GarnishesCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Jams • Marmalades • Sweet compotes • Candied citrus zests

×