Fruit cookery
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This document provides an overview of different types of fruits categorized into 8 groups: berries, citrus, exotics, grapes, melons, pomes, stone fruits, and tropicals. Each category lists examples and key details about the fruits. Berries are small fruits that grow on vines and bushes and must be fully ripened before harvesting. Citrus fruits are acidic and grow on trees in tropical climates. Exotic fruits have become more available due to transportation. Grapes grow in large clusters on vines and are classified by color. Melons are members of the gourd family and include sweet and water melons. Pomes have thin skin and seeds surrounded by firm flesh. Stone fruits have thin skin, soft flesh
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This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.
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Roux PPT
Roux – is a cooked mixture of equal part by weigh of fat and flour.
1. FAT
Butter – using clarified butter result to finest sauces because of its flavor
b. Margarine – used as substitute for butter because of its lower cost.
Animal Fat – chicken fat, lard
d. Vegetable oil and shortening
2. FLOUR - is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. -the thickening power of flour depends on its starch content.
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Cooked just enough to cook the raw taste of flour:
Used for béchamel and other white sauce.
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Cooked to a light brown color and a nutty aroma.
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Direction: Students will group into 5.
Group 1 – Make an advertisement about butter and margarine.
Group 2 – Broadcasting of animal fat & Vegetable oil.
Group 3 – Make a short poem about flour.
Group 4 – Compose a song of the kinds of roux
Group 5 – Dramatic scene of the procedure of roux.
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Clarity - 30%
Knowledge – 30%
Content – 40%
Direction: Read the question carefully and write your answer in a ¼ sheet of paper. 10 minutes to answer.
A roux used for béchamel and white sauces based on milk.
A type of fat can be used for roux but it has no flavor.
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Act as a substitute for butter because of its lower cost.
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It is a mixture of equal part of fat and flour by weight.
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Roux – is a cooked mixture of equal part by weigh of fat and flour.
1. FAT
Butter – using clarified butter result to finest sauces because of its flavor
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Animal Fat – chicken fat, lard
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Direction: Students will group into 5.
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Clarity - 30%
Knowledge – 30%
Content – 40%
Direction: Read the question carefully and write your answer in a ¼ sheet of paper. 10 minutes to answer.
A roux used for béchamel and white sauces based on milk.
A type of fat can be used for roux but it has no flavor.
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Act as a substitute for butter because of its lower cost.
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- Harvesting techniques for vegetables such as tomatoes, beans, broccoli, carrots, cucumbers, and potatoes that involve cutting or pulling the mature produce from the plant.
- Tips for post-harvest handling and storage of different crops to maintain quality and extend shelf life, such as keeping apples and cucumbers refrigerated.
- Brief descriptions of harvesting processes for some grains.
23.loquat varities in the world By Allah Dad Khan
This document discusses several varieties of loquat trees, categorized by fruit flesh color. It provides descriptions of physical traits like fruit size, shape, skin and flesh color as well as taste, ripening time, and other characteristics for over a dozen varieties, including Big Jim, Early Red, Gold Nugget, Mogi, Mrs. Cooksey, Strawberry, Wolfe, Advance, Benlehr, Champagne, Herd's Mammoth, Victory, and Vista White. The varieties originate from locations around the world and differ in terms of productivity, disease resistance, pollination requirements and suitability for various uses.
Custard apple
The custard apple is native to the West Indies but was spread to Central and South America. It grows as a shrub or small tree in tropical climates below 4,000 feet. The heart-shaped fruit has edible flesh that forms from the fusion of pistils. Custard apples are pollinated by insects and propagation is usually by seed, though grafting is also used. The trees begin bearing after 3-4 years and produce 80-100 fruits annually through hand pollination. The fruit has various nutritional and medicinal uses but seeds and other parts are toxic.
citrus Nasir Ayub Group.pdf
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The document provides information on various fruits that are grown in Pakistan. It discusses the following fruits in 1-3 sentences each: almond, apple, apricot, avocado, banana, blackberry, blueberry, breadfruit, cashewnut, chekko, cherry, coconut, date palm, falsa, fig, grapevines, grapefruit, custard apple, guava, kiwi fruit, lemon, lime, lychee, loquat, longan, mango, mulberry, nectarine, olive, papaya, peach, pear, pecan nut, persimmon, pineapple, pistachio, plum, pomegranate, pomelo, quince,
List Of Pakistani Fruit a study by Allah Dad Khan
The document provides information on various fruits that are grown in Pakistan. It discusses the following fruits in 1-3 sentences each: almond, apple, apricot, avocado, banana, blackberry, blueberry, breadfruit, cashewnut, chekko, cherry, coconut, date palm, falsa, fig, grapevines, grapefruit, custard apple, guava, kiwi fruit, lemon, lime, lychee, loquat, longan, mango, mulberry, nectarine, olive, papaya, peach, pear, pecan nut, persimmon, pineapple, pistachio, plum, pomegranate, pomelo, quince,
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This document provides information on harvesting times for various vegetables and fruits grown in home gardens. It includes details on when to harvest onions, garlic, peas, spinach, greens, radishes, beets, carrots and other root crops, potatoes, cucumbers, beans, melons, squash, corn, peppers, eggplant, tomatoes, berries, stone fruits, grapes, herbs and more. It also provides tips on food preservation methods like cold storage, freezing, dehydrating and canning.What is Breadfruit?
Breadfruit, is an exotic fruit growing throughout Southeast Asia and most Pacific Ocean Island. Breadfruit is ovoid and has a rough green skin. It is a staple in many tropical region. Due to its high content of vitamins, Breadfruit is also used in medicine.
Citrus
This document provides information on citrus, including its origin, classification, distinguishing features of genera, hybrids, soil requirements, climate needs, propagation techniques, planting methods, fertilizer application, irrigation practices, pruning, physiological disorders, and pests and diseases. It discusses key citrus producing species and the taxonomy of the citrus genus. Major sections are devoted to describing the three citrus genera, their distinguishing characteristics, and important commercial citrus species.
TLE Report - Fruits
1. Fruits are classified into 6 main groups: berries, pits, cores, citrus fruits, melons, and tropical fruits. Some examples of each type are provided.
2. Fruits provide various nutrients like fiber, vitamins, and antioxidants. Papaya, pineapple, guava, banana, and mango are highlighted for their specific nutritional properties.
3. There are several ways to preserve fruits like canning, drying, and freezing. The steps for each method are outlined, such as selecting ripe fruit, preparing the canning equipment, and storing the preserved fruit.
Maturity indices for harvesting fruits
This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
16.grape vine varities in the world By Allah dad Khan
This document summarizes grape varieties from around the world. It describes American varieties such as Flame Seedless, Black Monukka, Canadice, Vanessa, Thompson Seedless, Ruby Seedless, Red Seedless, Black Beauty, Muscat Grapes, Autumn Royal Grapes and European varieties including Beauty Seedless, Candice, Red Flame Grapes, Cardinal, Black Monukka Grapes, Concord, Fantasy Seedless, Italia Muscat, Marroo Seedless, Ribier, Ruby Seedless, Red Globe. It also covers Pakistani varieties like Sunderkhani, Sahibi, Spin-kishmish, Huwaini, Sheikh Ali, Khal chini
Fruit season and category
Fruit provides energy from sugar and fiber, as well as vitamins and minerals. It should be chosen based on characteristics like fresh appearance, firm texture, and vibrant color. Soft fruits like berries should be dry, while hard fruits like apples can last weeks in the refrigerator. Citrus fruits last a couple weeks but lose flavor over time. Fruit is best when in season locally to ensure freshness and lower environmental impact. Preservation methods include freezing, drying, canning, bottling, and making jam or jelly to extend shelf life.
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Fruit cookery
- 1. FRUIT COOKERY THE SWEET AND FLESHY PRODUCT OF A TREE OR OTHER PLANT THAT CONTAINS SEED AND CAN BE EATEN AS FOOD
- 2. Fruits are divided here into eight categories: According to either their shape, seed structure or natural habitat. • Berries • Citrus • Exotics • Grapes • Melons • Pomes • Stone fruits • Topical's
- 3. BERRIES • Berries are small, juicy fruits that grow on vines and bushes • Berries must be fully ripened on the vine, as they will not ripen further after harvesting. • EG- Blackberries Blueberrie s Cranberries Raspberries Strawberries
- 4. Citrus • Citrus fruits are acidic, with a strong aroma; their flavors vary from bitter to tart to sweet. • Citrus fruits grow on trees and shrubs in tropical and subtropical climates • EG- Grapefruit Lemons Lime Orange Tangerines
- 6. Exotics • Improved transportation has led to the increasing availability of exotic or unusual fresh fruits • EG- Dragon Fruit RAMBUTANS Star Fruits Rhubarb
- 7. Grapes • Grapes are berries that grow on vines in large clusters. • Grapes are classified by color as white (which are actually green) or black (which are actually red) • White grapes are generally blander than black ones, with a thinner skin and firmer flesh. • EG- Red Flame Grapes Concord Grapes Thompson Seedless Grapes
- 8. Melons • melons are members of the gourd family • The dozens of melon varieties can be divided into two general types: • sweet (or dessert) melons and watermelons. • Sweet melons have a tan, green or yellow netted or furrowed rind and dense, fragrant flesh. • Watermelon has a thick, dark green rind surrounding crisp, watery flesh. • EG- Cantaloupes Honeydews Watermelons
- 9. Pomes • Pomes are tree fruits with thin skin and firm flesh surrounding a central core containing many small seeds • APPLES grow on trees in temperate zones PEARS grown in temperate areas throughout the world. • EG- EG- Golden DeliciousGranny Smith Red DeliciousRome Bosc Bartlett
- 10. Stone Fruits • characterized by a thin skin, soft flesh and one woody stone or pit • grown in temperate climates worldwide. • EG- Apricots Cherries Peaches Plums
- 11. Tropicals • native to the world’s hot, tropical or subtropical regions. • EG- Bananas Kiwis Mangoes Papaya s Pineapple s
- 12. TRIMMING AND SLICING PINEAPPLES
- 13. NUTRITION • Nutritious • They have a high water content (usually 75 to 95 percent) and low protein and fat contents, all of which makes them low in calories. • excellent source of fiber Dried Fruits Apricots Pears Kiwis
- 14. THANK YOU COMPILED BY CHEF MOHD ABDULLAH