Foundations of Culinary Arts

1. Chapter 8
Fruit, Vegetable, and Fresh Herb
Identification

2. Chapter 8 Objectives
 List the general guidelines for selecting fresh fruits,
vegetables, and herbs
 Describe common agricultural methods and
technologies and the advantages of each
 Discuss seasonality and its relevance to the
contemporary chef
 Name the basic procedures for storing fresh produce
 Identify and name quality factors for a variety of fresh
fruits, vegetables, and herbs
 Name the general categories for fruits and vegetables

3. Basic Terms
 Fruits- ovaries that surround or contain the
seeds of plants
 Vegetables- roots, tubers, stems, leaves, leaf
stalk, seeds, seedpods, and flower heads of
plants
 Herbs- leaves of aromatic plants

4. General Selection
 Free of bruises, mold, brown/soft spots, wilting
and pest damage
 Appropriate colors and textures
 Fruits should be plump and without shriveling
 Availability and seasonality

5. Production Methods
 Selective breeding
 Genetically Modified Organisms (GMOs)
 Irradiation
 Sustainable agriculture
 Organic
 Hydroponic crops

6. Storage
 Most ripe fruits and vegetables should be
refrigerated at 40º to 45 ºF, with a humidity of
80 to 90%.
 Keep dry
 If further ripening is needed, keep the items at
65 º to 70 º
 Ethylene gas spoilage
 Odor contamination

7. Fruits and Vegetables
 Fruits: apples, pears, berries, citrus, grapes,
melons stone fruits, etc.
 Vegetables: cabbage, squash, lettuce, bitter
greens, cooking greens, mushrooms, onions,
peppers, pod/seeds vegetables, root vegetables,
tubers, shoots and stalks, tomatoes