Quality Points to Look Forin vegetables
- Clean
- Unmarked
- Good, even size
- Unblemished
- Sound
- Firm/ crisp
- Fresh
- Bright colour
Grading
4 different grades:
- Extra class - Top quality produce
- Class I - Good quality produce
- Class II - Reasonably good quality produce
- Class III - Low marketable quality
Storage
- Ventilated racks
- Off the floor
- Emptied from sacks
- Salad vegetables - left in their own containers and in a cool place/ fridge
Preservation Methods
- Canning
- Dehydration
- Drying
- Pickling
- Salting
- Freezing
Types of fruit
Fresh, canned or dried fruit can be put to a variety of uses in the kitchen. It can be eaten raw in salads, as a dessert with cheese or can be cooked to accompany a meat dish, or on its own. It is important to observe the seasons of fruits as this will impact on cost and availability. Surplus fruits can be preserved and used during unseasonable times.
Stone Fruits include cherries, peaches, dates, nectarines and apricots. Season summer except for plums which is autumn
Hard Fruits include apples, pears and crab apples. Season autumn
Soft Fruits include berries, pineapples, mangoes, bananas and melons. Season Spring / summer
Citrus Fruits include lemons, limes, grapefruits, oranges and mandarins.available all year
Stalk/stem rhubarb spring / summer
Quality of fruit
When buying fresh or processed fruit, there are quality points you will need to look for. Fresh fruit should:
- be uniform in size and shape
- be free from blemishes (specks, moulds, bruises)
- have good shape and colour
- not be overripe
- not be wilted or shrivelled up.
Careful selection is also needed when purchasing different types of processed fruits as they can be purchased in many different forms.
- Fresh
- Fresh processed (pulps, fruit salad)
- Frozen
- Freeze dried
- Canned or bottled
- Preserved in syrup
- Dried
- Candied, glazed.
Selecting appropriate fruit
The selection and purchase of fruit should be determined by what it will be used for. Fruit can be prepared in a variety of ways, including:
- fresh
- as a dessert
- in pastry
- poached, baked or fritters
- Pureed.
Ways to prepare fruit
Prepare fruit using appropriate methods
Fresh fruits may require preparation before they can be cooked or served raw.
Oranges have to be peeled, melons seeded, pineapple skinned and the core removed.
There are cost factors involved that must be taken into consideration. One is the cost of labour needed to prepare the fruit. The other is wastage involved in preparation of fruit. This includes skins, peelings, leaves, seeds, stems and cores that should be taken into account when purchasing fruit. Wastage can dramatically affect the actual yield after preparation.
In order to prevent over-ordering or insufficient quantities, it is important that you are aware of the waste percentages of different types of fruits.
Ways to prepare fruit include:
- Peel
- Chop
- Cut
- Trim
- Skin
- Shred
- Slice
- Grate
Equipment used to prepare fruit
Parisienne Scoop
Peeler
Turning Knife
Paring Knife
Cooks Knife
prepare fruit for immediate use or consumption
When preparing fruit that has to be used immediately, make sure of the following points.
Wash and clean fruit to remove any soil, dust or insecticide.
Peel fruit as thinly as possible because many nutrients are concentrated just under the surface. Thin peeling also minimises wastage.
Food handlers must meet all hygiene requirements. For example, hands are washed and uniform is clean.
All surfaces, utensils and equipment are thoroughly cleaned and sanitised.
Make sure the correct tool is used for the job.
Always clean as you go.
Remember to use prepared fruit as soon as possible because it may discolour quickly.
Storing prepared fruit that is not required for immediate use
All fruits (except bananas) will keep longer when refrigerated at temperatures between 6 – 8 C. Generally, the softer the fruit the faster it will deteriorate and lose flavour, vitamin content and visual appeal.
Some fruits are sensitive and will not tolerate cold temperatures for long periods. These include soft fruits, berries, some stone fruits and some tropical fruits.
Raspberries, strawberries, gooseberries, blackberries, cherries, nectarines, lemons, oranges, limes, star fruit and mangoes also should be kept in the refrigerator.
Melons, bananas, citrus and hard fruits (apples and pears) may be stored in a cool, well-ventilated storeroom.
In order to minimise the deterioration of prepared fruit that is not required for immediate use, observe the following practices.
Fruits are stored unwashed until ready for use. If washed before going into storage, the excessive moisture will hasten decay.
Peeled and cut fruit needs to be covered and wrapped tightly for protection against drying out.
Fruits that brown when cut (apples and pears) should be treated with an acid such as lemon juice before being stored.
Use only food grade containers for storage. Glass should not be used as it can present a health and safety issue.
Buy soft fruit (berries and stone) only as required, they don’t store well.
Don’t store ripe fruit in hot conditions.
Fruit should be stored in its original containers.
Fruit should not be tumbled out of boxes.
Bananas will ripen at room temperature. Don’t keep them in the refrigerator.