Food Solutions Units 1&2 Cover 3rd Ed

4 Fruit

Key termsEnzymatic browning is the process that occurs when the enzymes in cut or peeled fruits cause browning when exposed to the oxygen in the air.

Fruit is the edible part of a plant that contains a seed or the matured ovary of a flower.

Pectin is a polysaccharide, with gum-like properties, which is found in the cell walls of fruit. It is released on cooking and reacts with sugar and acids to form a gel in jams and jellies.

Segmenting is the removal of the carpels of citrus fruit, leaving them free from pith, seeds and membrane.

Zest is the coloured rind or skin of citrus fruit.

54 Food Solutions Units 1 & 2

Origin and structureA fruit is the edible part of a plant that contains a seed or the matured ovary of a flower. A fleshy portion surrounds the ovaries and seeds. Fruits are defined botanically as the ‘matured ovaries of flowers’.

Fruits consist of three sections: the skin, the pulp

and the seeds.

Fruit comes in a wide variety of colours, textures, aromas and flavours, and are generally sweet in taste.• Colour—Colour is due to various pigments:

green is due to chlorophyll, orange and yellow to carotenoids, and red and blue to anthocyanins.

• Pectin—This is a complex polysaccharide found in the cell walls of many fruits. It forms a gel with sugar in acid conditions and is responsible for the setting of jams.

• Flavour—Different flavours in fruits are due to complex mixtures of naturally occurring chemicals, and can range from the subtle, slightly ‘perfumed’ flavour of a mango, to the strong citrus flavour of a lemon. The tangy flavour of fruits is due to acids they contain:– citric acid in oranges, grapefruit, lemons

and limes– malic acid in apples, pears, peaches

and apricots– oxalic acid in pineapples– tartaric acid in grapes

• Sweetness—The sweetness of fruit is due to the sugars fruits contain. Fruit sugar is called ‘fructose’ and is classified as a simple sugar or monosaccharide.

• Texture—Texture is formed from a combination of different properties of the fruit, including the plant cell shape and size, the amount of water in the fruit cells, and the amount of cellulose (fibre) and starch in the cells.

Classification of fruitsFruits are grouped together in families according to how they grow and the physical properties of the fruit. Pomme, citrus and stone fruit all grow on trees. Other fruit such as grapes, passionfruit, watermelon and cantelope grow on vines. However, fruit in the berry family, for example blackberries, raspberries and boysenberries grow on canes. The table on page 55 outlines the various classifications of fruit.

Selection and storageFruit should be eaten when it is just ripe. Under-ripe fruit is often green and may have hard flesh and a sour or bitter flavour. Under-ripe fruit is high in starch and the fruit is acidic, making it difficult to digest.

Choose fruit that is in season as it will have a better flavour, texture, colour and nutritive value as it has matured and ripened naturally. Seasonal fruits are less expensive because of the increased supply and availability.• Fruit should be plump and feel quite heavy

in relation to its size, for example stone and citrus fruits.

• Check the fruit has no soft spots, blemishes or bruises.

• Check all fruit that is packaged or sold in punnets, such as berries, as the fruit at the bottom may have started to deteriorate.

• Try to buy only the fruit that you can use in the next few days.

• Always buy the best quality fruit you can afford, as overripe, blemished and bruised fruit often deteriorates before it can be used.

Cross-section of a slice of orange

skin

flesh

seeds

Chapter 4 • Fruit 55

Classification of fruits

Fruit family Examples

Pome fruits Apple, pear, quince

Apple, pear

Citrus fruit Grapefruit, oranges, lemons, mandarins

Orange

Berry fruits Blackberries, raspberries, blueberries, cranberries,strawberries

Strawberries, raspberries

Vine fruits Grapes, kiwi fruit, passionfruit

Grapes

Stone fruits Apricots, cherries, nectarines, peaches, plums

Cherries

Melons Cantaloupes, watermelons, honeydew melons

Slice of melon

Tropical fruit Bananas, mangoes, pineapples

Bananas

Apricots

Bananas

Cherries

Blueberries

Grapes

Mangoes

Melons

Lemons

Nectarines

Passionfruit

Passionfruit

Peaches

Pineapples

Plums

Raspberries

SPRING

WINTER

AUTUMN

SUMMER

December

Novem

ber

Oct

ober

January

February

March

JuneJuly

August

Septem

ber

May

Apr

il

Apples

Apples

Bananas

Limes

Pears

Pears

Grapefruit

Grapefruit

Lemons

Mandarins

Oranges (Navels)

Kiwi fruit

Kiwi fruit

Strawberries

Oranges (Valencias)

Oranges

early Imperial mandarins

Seasonal wheel—availability of fruits throughout the year


Changes in the physical, chemical and sensory properties of fresh fruit

RipeningThe colour and flavour of fruit change as the fruit ripens. One of the most obvious effects of the ripening process is the colour change caused by the breakdown of pigments underneath and in the skin of the fruit. In some fruit, such as apples, colour pigments, not obvious in the unripened fruit, show through, changing the colour of the fruit. Another effect of ripening is that the edible pulp surrounding the seed becomes soft and tender as the water content increases. During the ripening process, the starch converts to sugar and the flavour becomes sweeter. This process is particularly evident in bananas as they turn from green to a deep yellow colour. A fuller and more distinctive aroma also develops on ripening.

BruisingFruit is bruised when the cells, usually on the surface, are broken, releasing some of the enzymes in the fruit. As a result, air is able to come into contact with the flesh and cause a soft spot. The juice in the fruit also leaks out and discolouration or browning occurs. This, in time, spoils the texture and flavour of the fruit, and speeds up further destruction and rotting. Bruising can occur if the fruit is carelessly handled during picking and transporting.

Pome fruitsPomes have a compartmented core that contains seeds. This core is surrounded by crisp, juicy flesh. There is an indentation in the core end of the fruit. The characteristic flavour of apples and pears is due to the levels of citric and malic acid present.

Selection and storageApples are ripe when picked and need to be kept cold so the texture does not become soft. They are best stored in the refrigerator to keep them crisp. They can keep for up to six weeks in the refrigerator. Do not store apples next to green vegetables which are sensitive to a natural gas, ethylene, produced by apples.

Pome fruitsType Physical, chemical and sensory properties Uses

Apples • Apple colours vary from bright shiny red and vivid green to yellow and golden hues according to the variety.

• Apples have a central core with seeds.• Apples have a firm crisp texture and

sweet flavour.• Apples are a good source of fibre as well as

Vitamin C.

Eaten raw or baked, stewed, or in pies. Preserved as jellies and chutneys or made into juice or apple sauce

Pears • Pears, like apples, have a central core with seeds, but are wider at the bottom than at the top.

• The flesh is white and granular and bruises easily.

• The colours vary from bronze through to gold, green and red.

• Pears are best eaten when just ripe.

Eaten raw or baked, poached, stewed or added to cakes and desserts. Preserved by bottling or made into chutney

Pears


Citrus fruitsWhile each type of citrus fruit has its individual shape, colour and flavour, they are all structurally very similar. Each segment of the citrus fruit is a carpel or a compartment of the ovary which contains juice-filled sacs or vesicles surrounded by the segment membranes. These vesicles or juice sacs fill with liquid as the fruit matures.

Selection and storageCitrus fruits should be brightly coloured, feel heavy for their size and have no soft spots. Heavy fruit has high juice content. Citrus fruits can be stored at room temperature for about five days when the weather is cool to mild, but in hot weather refrigeration extends their shelf life for up to three weeks.

Orange juiceSupermarkets stock a variety of orange juices and drinks, ranging in price, flavour and composition. The Australian Foods Standards Code gives specific guidelines for labelling these products.• Orange juice—A product can only be labelled

‘orange juice’ if it does not contain any added water. It may contain a little added sugar, up to 25 grams per kilogram.

• Concentrated orange juice—Orange juice that has been reduced to half its volume can be labelled ‘concentrated orange juice’.

Oranges

Citrus fruitsType Physical, chemical and sensory properties Uses

Oranges • Oranges have sweet juicy flesh contained within each carpel.• Navel oranges are a winter variety and are usually seedless and

easy to peel. They can be distinguished by the navel shape at the bottom of the fruit.

• Summer’s Valencia orange has a green tinge to the skin, has a pulpy flesh, with a thin rind and seeds; considered the best variety for juice.

• Oranges as with all other citrus fruit, are a very good source of vitamins, particularly Vitamin C, as well as minerals and dietary fibre.

Eaten raw, as juice, in cakes and desserts, as an accompaniment to duck and ham, and preserved as marmalade

Lemons • Lemons have a sharp acidic flavour and juicy flesh.• The Meyer lemon has a thin smooth rind and a very juicy flesh

with a slightly milder flavour.• The Eureka variety has firm, thick skin and a stronger citrus

flavour.

Used as a flavouring for sorbet, ice-cream, dressings, desserts and cakes; as an accompaniment to fish, or preserved and used in savoury Middle Eastern dishes

Mandarins • Mandarins are a popular fruit as they are easy to peel and have a sweet flavour.

• They have juicy flesh that separates into membrane-covered segments.

Eaten raw, or used for making marmalade

Limes • Limes are a similar shape to lemons but are smaller in size.• Limes have a tangy flavour that is more subtle than a lemon.

Used to flavour Thai and Vietnamese dishes and in desserts, dressings and pies

Grapefruit • Grapefruit have a light yellow to dark yellow rind and pale flesh.• The most common grapefruit available in Australia is the large

yellow fruit which is quite bitter in flavour.• The Ruby grapefruit has pink flesh and is slightly sweeter in

flavour.

Eaten raw, made into juice or used to make marmalade


• Sweetened orange juice—This orange juice contains between 25 grams and 40 grams per kilogram of added sugar; it cannot contain any added water.

• Orange juice drink—This is a product that consists of no less than 350 millilitres per litre of whole orange juice mixed with water. It may contain sugar, flavouring derived from oranges, citric acid and colouring.

3 Read the label carefully and record the nutritional information.

4 Calculate the cost of 100 mL of each drink.

5 Conduct a taste test of each drink.

Results

Record your results in tables similar to the tables below.

Orange juices and drinks

Activity 4.1Analysing orange juice and drink varietiesAim: To investigate the properties of orange juice and drink varieties.

Method

1 Select four varieties of orange juice or orange juice drink. Choose varieties that are obviously different in price.

2 Observe the labelling and packaging of each drink and record the packaging type and the country of origin and type of ingredients used.

Labelling and packagingDrink name List of ingredients Origin of orange

ingredientsPlace of manufacture

Packaging type

1

2

3

4

Nutritional information per 100 mLDrink name Total carbohydrates Sugars Vitamin C Energy in kilojoules

1

2

3

4

Cost per 100 mL of each drinkDrink type Cost of purchasing the drink Cost of 100 mL of the drink

1

2

3

4


Taste testing the drinksObserve the appearance, aroma, flavour and texture of the orange drinks. Record your observations in a table like the table below. Wash your mouth out with fresh water between the tasting of each drink. Provide a ranking for each category according to your preference, using a scale such as: 5 = Excellent, 4 = Very good, 3 = Good, 2 = Satisfactory, 1 = Poor.

Analysis

1 List the products that use only Australian-made ingredients.

2 List the products that use orange concentrate. Why is it used?

3 Which drinks contain only freshly squeezed orange juice? Did the freshness of the juice have an impact on the flavour of the drink?

4 Why are some of the drinks fortified with additional nutrients?

5 What is the role of preservatives in fruit drinks?

6 Identify the drink that contained the highest amount of Vitamin C. Why does the Vitamin C content vary between the drinks?

7 Study the label. Is there a relationship between the sugar content and the number of kilojoules the drink contained per serve?

8 Which drink was the best value for money? Justify your answer.

Conclusion

What advice would you give consumers about their purchase of orange juice and drinks?

Drink type Appearance (colour)

Aroma Flavour Texture of drink in the mouth

Overall score

1

2

3

4

Understanding the text 1 What is the origin of fruit?

2 Identify what causes fruit to have different colours.

3 Why do apples and oranges have a different flavour?

4 Make a list of the classifications of fruit and explain how these classifications are formed.

5 What are the benefits of purchasing fruits in season?

6 Explain important considerations when selecting fresh fruit.

7 Draw a flow chart that explains the ripening process in fruit and the changes in the physical and sensory properties that take place.

8 Identify the properties of a good-quality apple.

9 Explain how you would store fresh apples.

10 Why are oranges an important fruit to include in the diet?

BerriesSelection and storageBerries should be picked at their peak of juicy freshness, as they do not ripen after harvesting. When buying strawberries, select those that are bright red in colour, have a natural sheen, with fresh-looking green caps or hulls. Berries should be stored in the refrigerator, but should be washed, with the green hulls intact, just before they are to be served to prevent them becoming soft. They should then be dried on absorbent paper and the hulls removed. Berries have the best flavour when served at room temperature. Take care to always check punnets for damaged fruit at the base or mould.

Strawberries


Vine fruitsVine fruits

Type Physical, chemical and sensory properties Uses

Grapes • Grapes are small juicy fruit, most containing a seed.• They grow on a vine in large bunches.• The skins can range in colour from green, pale yellow to purple.• Grapes provide fibre, Vitamin C, sugar, potassium and iron.

Eaten raw, in fruit salad or to accompany cheese and savoury foodsMain ingredient in wine making; also dried (sultanas and raisins)

Kiwi fruit • Kiwi fruit have a cylindrical shape and are covered with a light brown fuzzy skin.

• The flesh of the fruit is a bright green or yellow with edible black seeds arranged around a white core.

• The flavour is delicate but tangy.• Kiwi fruit is an excellent source of Vitamin C.

Eaten raw, made into juice, dried or used to decorate desserts and cakes

Passionfruit • The fruit is round or oval and has a leathery, purplish-brown skin, which wrinkles when the fruit is completely ripe.

• Inside, the edible seeds are surrounded by fragrant, translucent orange pulp with a distinctive sour-sweet flavour and aroma.

• Passionfruit contains Vitamin A and Vitamin C and is a good source of fibre.

Eaten raw, made into jams and butters, used to flavour cakes and icings and as a topping for desserts

Selection and storageVine fruits have different storage requirements depending on the make-up of their skin. Grapes have a high water content and a thin skin so will deteriorate quickly if not refrigerated. Kiwi fruit have firm, furry skin that protects the delicate flesh and help it keep for several weeks in a fruit bowl. They are usually picked while green and require a warm temperature to ripen. Passionfruit has a leathery skin that protects the contents. This fruit may ripen before being picked and can be stored at room temperature for at least a week. The pulp of the passionfruit can be frozen for several months.


Blackberries and raspberries

• Blackberries and raspberries are aggregates or clusters of a number of small fruits, each tiny segment is a dupe or juice-filled sac with a seed.

• The berries are plump and tender with a bright colour and slightly tart flavour.

• Berries are a very good source of Vitamin C, potassium, iron and fibre.

Eaten raw or made into jam, added to cakes, muffins, sorbet and ice-cream.

Blueberries and cranberries

• Blueberries and cranberries are single fruits formed from the plant’s ovaries.

• Blueberries are firm, and plump with a blue-grey waxy ‘bloom’.

Eaten raw, made into juice, dried and added to cakes or muesli.

Strawberries • The strawberry has what looks like seeds on the surface of the berry, but in fact these are individual fruit or achenes containing a single seed.

• Strawberries have firm pink flesh, with a red-coloured outside and hull attached.

Eaten raw, made into jam, used as a topping for desserts and cakes.

Passionfruit


Stone fruitsStone fruits or dupes all have juicy, soft flesh surrounding a hard stone that contains a seed.

Selection and storageStone fruit should be stored at room temperature so that they can ripen naturally and develop a sweet flavour. If ripe stone fruit need to be stored, they can be placed in the refrigerator for three to five days. Stone fruit taste best when they are eaten at room temperature.

Stone fruits


Apricots • Apricots are a yellowy-orange fruit flushed with pink.• The skin is velvety and the flesh firm, sweet and fragrant.• The kernel or stone is edible when cooked and is used as

flavouring in foods such as jams.• Apricots are rich in Vitamin A and Vitamin C.

Eaten raw or made into jam, stewed added to cakes, pies; or dried

Cherries • Cherries hang in pairs on long stalks and form clusters on the tree.

• Colours range from creamy yellow to red and black.• The firm juicy flesh can either be sweet or sour depending

on the variety.• Sour cherries are used for cooking and sweet cherries for

eating raw.

Eaten raw, made into juice, dried or added to cakes; preserved by bottling or made into jam

Nectarines • Nectarines are similar to peaches in shape and colour, but are smaller in size.

• They have an edible smooth skin and the flesh is sweet and white or pinkish in colour.

Eaten raw, poached, made into jam, used in cakes

Peaches • Peaches have a ‘downy’, velvety yellow skin flushed with red.• The flesh is delicate and fine in texture, and the stone is

heavily ridged.• There are two main varieties of peaches: clingstone and

freestone.

Eaten raw or in fruit salad, poached, baked or made into chutney

Plums • Plums have skins which vary from blue-black to purple, green, red and yellow depending on the variety.

• The skins are smooth and the flesh is juicy and acidic.

Eaten raw, poached or stewed, added to cakes, made into jam or sauce; or dried (prunes)

MelonsMelons are members of the squash family and grow on vines. Melons do not sweeten once they are picked because they do not contain any reserves of starch, so they should be left to ripen on the vine for as long as possible.

Peaches

Cantaloupe


Melons


Cantaloupe • Cantaloupe has a hard-netted rind that surrounds juicy, firm flesh of a pale orange colour.

• Ripe cantaloupe should have a fragrant aroma.• Cantaloupe is an excellent source of Vitamin A.

Eaten raw or added to fruit salad, or served with ham or sea foods as an entrée dish

Honeydew • Honeydew is ball-shaped with a whitish-green rind.• As the melon ripens, the rind turns to a whitish-cream colour.• The flesh is a pale greenish colour and is sweet, fine textured

and juicy.

Eaten raw or in fruit salads

Watermelon • Watermelon has black seeds that are distributed through a bright pink to red juicy flesh.

• The flesh is surrounded by a hard green skin or rind.• Some varieties of watermelon are seedless.• Watermelon is an excellent source of Vitamin C and is low in

kilojoules.

Eaten raw, in fruit salads or in savoury salads

Selection and storageThe outer rind of a cantaloupe should have a good colour and give off a rich aroma. If melons are displayed in cut portions, avoid any with a ‘white heart’ or white streak. Melons should be stored at room temperature for several days before serving. If a cantaloupe melon is placed in the refrigerator, it must be well covered as it has a strong aroma that can permeate and flavour other foods.

Tropical fruitsTropical fruits


Bananas • They grow as bunches or ‘hands’ on the branches of the banana palm. Each ‘hand’ of bananas will contain many ‘fingers’ or individual bananas.

• The banana has a high carbohydrate content, which before ripening is almost all starch and after ripening, entirely sugar. They are also a very good source of potassium.

Eaten raw or added to cakes, muffins, smoothies, flambéed or dried

Mangoes • There are many different varieties of mangoes that range in colour from green, pinkish or red to orange skin.

• The flesh of mangoes has a very soft, buttery texture and is juicy and sweet with a distinctive perfume.

• The flesh or cheeks surround a very large, fibrous, inedible flat stone.

• Mangoes are very rich in vitamins and minerals, particularly Vitamins A and C.

Eaten raw, added to fruit salad, added to ice-cream or made into chutney pickle, or dried

Pineapples • Pineapple flesh is a yellow colour, with a slightly stringy texture and a sweet to slightly tart flavour when ripe.

• Pineapples contain protease, an enzyme that breaks down protein. This must be destroyed by boiling if the fruit is to be used with gelatine.

Eaten raw, or added to fruit salad, served with savoury dishes such as ham, or dried

Bananas


Selection and storageBananas should be taken out of the plastic produce bag and stored at room temperature, where they will continue to ripen. If bananas are too green, they can be put in a paper bag with an apple to help them ripen faster. The ethylene gas released from the ripening apple will speed up the ripening of the banana.

The colour of the pineapple skin is not an indication of ripeness. A pineapple that has a green skin colour can be as ripe and sweet as a pineapple with a golden skin. When selecting a fresh pineapple, look for one that has a fresh appearance with deep green leaves. Avoid fruit that has obvious bruising or soft spots. Use pineapples as soon as possible after purchase. If refrigeration is necessary, they must be well covered to avoid flavours permeating other foods.

Mangoes should be firm, and have a smooth unwrinkled skin and a rich aroma. Ripen at room temperature and store covered in the refrigerator. Watch closely because they ripen from the stone out.

Properties of fruitNutrient content of fruit

Functional properties of fruit• Colour—Fruit comes in a variety of colours

from green to dark orange. This adds contrast to dishes such as fruit salad or when used as a garnish to enhance the appearance of a dish.

• Gelling properties—Many fruits such as apples, quinces and citrus fruits have a high pectin content. Pectin assists in the formation of a gel with sugar and acid conditions, and is responsible for the setting of jams.

• Texture—Fruits have a variety of textures such as the crisp, crunchy texture of an apple or the silky smooth texture of a mango. This variety adds contrast to dishes such as a fruit salad.

• Filling—Fruits add bulk to the fillings of pies such as apple, apricot or berries.

• Flavour, sweetener—Apple is often combined with tart fruits to give sweetness, or to fruit juice; it can be used to replace cane sugar in recipes such as muffins.

• Variety—Fruit comes in a wide range of colours, flavours, textures and shapes. All these characteristics add variety and interest to dishes and menus.

Nutrient content of fruit

Fresh fruit is mainly made

up of water and carbohydrates

The carbohydrate is found in the form of

sugar in ripe fruits such as sucrose, fructose

and glucose.

Pectin is also a polysaccharide and

gives fruit the ability to gel and form a jam.

Fruit is a very valuable source of vitamins and the major source of

Vitamin C.

Some fruits contain small amounts of minerals such as

phosphorus, potassium and calcium.

Fruits have high water content and

are low in kilojoules and therefore energy

value.

Some carbohydrate is also present in the form of cellulose, a

polysaccharide. This form is not easily digested and

forms dietary fibe.Vitamin A, in the

form of carotene, is present in yellow and

orange fruits.


Preparing and cooking fruitAlthough most fruits can be eaten raw, cooking fruit softens the cellulose, cooks the starch and caramelises the natural sugars, thus changing the texture and flavour of the fruit.• During the cooking process, the cell walls of the

fruit become tender, as water passes through the cell membranes, causing the cells to swell and burst. As a result, the fruit loses its shape and the pulp becomes soft.

• The addition of sugar strengthens the structure of fruit when cooking and helps to retain the shape, for example when poaching pears.

• Heat application causes some pigment changes and some loss of colour occurs, for example apples go from white to a creamy colour when stewed.

• There are also changes in flavour as the naturally occurring sugars in fruit begin to caramelise.

• As well as these physical changes, the cooking of fruit also affects the nutrient content. Vitamin C, in particular, is sensitive to heat and exposure to oxygen, and is also lost into the cooking liquid.

Enzymatic browningEnzymatic browning can occur during the preparation of fruits. When cut or peeled, fruit is exposed to the oxygen in the air, turning the fruit brown. This is very obvious when an apple or banana is cut and left on the preparation bench for a few minutes. Increasing the acid content with the addition of lemon juice or covering the fruit with a liquid, such as a sugar syrup or water to exclude the oxygen can reduce this browning.

Activity 4.2Preventing enzymatic browning in cut applesAim: To investigate methods of preventing the enzymatic browning occurring on the cut surface of pome fruits.

Equipment• 1 small apple• juice of half a lemon• 1 teaspoon sugar for sprinkling• sugar solution: 1 teaspoon sugar dissolved in

2 tablespoons boiling water• 2 tablespoons pineapple juice• 1 cup of water in a small saucepan to boil• several plates

Method

1 Peel, core and slice the apple quickly into 12 slices.

2 Place the apple slices in six groups (two slices in each group) on plates.

3 Apply one of the following treatments to each apple group:• control (no treatment—leave exposed to the air)• dip in the sugar solution• sprinkle with dry sugar• dip in lemon juice• dip in pineapple juice• blanched in boiling water for 30 seconds.

4 Allow the apple slices to stand at room temperature for 30 minutes.

Results

Record your results in a table similar to the table on page 65.

Analysis

1 What causes enzymatic browning to occur in cut apples?

2 Which treatment was the most successful in preventing enzymatic browning? Why?

3 Which treatment was the least successful in preventing enzymatic browning? Why?

4 Describe the changes that occurred to the control slices after standing for 30 minutes.

5 What effect does the sugar have on the slices during soaking?

6 Why is the sprinkled sugar not as effective as the sugar solution?

7 Why is blanching effective in preventing browning?

8 How would you prevent the browning of apple in a fresh fruit salad?

9 How would you prevent the browning of apple slices during the preparation of an apple pie?

10 Why did the lemon not brown when it was cut in half before squeezing?

Conclusion

Which method was the most effective in the prevention of browning in cut apples?


Thinking skillsDraw up a matrix similar to the one below to summarise information on the key food, fruit.

Family Two examples of fruit in each family

Quality features for selection

Storage requirements to maintain quality

1

2

3

4

5

6

7

8

Treatment Colour Texture Flavour

Control (no treatment)

Sugar solution

Sprinkled with dry sugar

Dipped in lemon juice

Dipped in pineapple juice

Blanched in boiling water for 30 seconds

Understanding the text 11 Why is it important to check punnets of berries

carefully before purchasing them?

12 Explain why it is important not to remove the hulls before washing strawberries and storing in the refrigerator.

13 How would you know when a passionfruit is ripe?

14 Describe how you would select and store a cantaloupe.

15 Explain how you could speed up the ripening of green bananas.

16 List the main nutrients found in fruit.

17 Why is it necessary to cover fresh pineapple before storing in the refrigerator?

18 Explain the functional property of pectin in jam making.

19 How does cooking change the cell structure of fruit?

20 Discuss ways of preventing enzymatic browning when making a fruit salad containing apple and banana.


Production 4.1Working with fresh ingredientsThis recipe features fresh pears in a savoury dish, adding texture, a contrasting colour and sweet flavour. Shallow frying is used to cook the lemon chicken bites and the vinaigrette is an example of a temporary emulsion.

Pear and parmesan salad with lemon chicken bites

Lemon chicken bites2 slices white bread, crusts

removed

¹⁄₃ cup milk

200 grams minced chicken

2 tablespoons grated parmesan cheese

1 clove garlic, crushed

salt and pepper

1 tablespoon parsley, chopped

grated rind of 1 small lemon

1 tablespoon oil for frying

Pear and parmesan salad2 cups of mixed salad leaves,

for example rocket leaves and other lettuce varieties

¼ cup pecan nuts, chopped in half lengthwise

2 tablespoons spring onions, chopped

1 firm pear, peeled, cut into quarters and sliced

just before combining

Dressing2 tablespoons olive oil

1 tablespoon cider vinegar

salt, ground black pepper to taste

1 tablespoon shaved parmesan cheese to garnish

Method

Making the lemon chicken bites 1 Soak the slices of bread in milk for a few minutes, and then squeeze

to remove excess moisture. 2 Combine the bread, minced chicken, cheese, garlic, salt, pepper,

parsley and lemon rind in a bowl. 3 Work the mixture together by hand, until well combined. 4 Wet your hands and roll the mixture into walnut-sized balls. 5 Heat the oil in a frying pan, add the balls of chicken and fry, turning

gently until cooked through. 6 Drain the lemon chicken bites on absorbent paper and allow to cool.

Making the pear and parmesan salad 1 Place the salad leaves, pecans and spring onions in a bowl. 2 Place the olive oil and vinegar in a lidded jar, add the seasonings, and

shake to combine. 3 Prepare the pear and add the slices to the salad. 4 Adding the dressing and toss to combine. 5 Place the lemon chicken bites on a bed of the salad. Garnish with the

shaved parmesan cheese.

Serves 2


EVALUATION

1 What is the purpose of using bread soaked in milk in the lemon chicken bites?

2 Why is it advisable to wet your hands when shaping the lemon chicken bites?

3 What safety precautions would you put in place when frying the lemon chicken bites?

4 Why is it important to drain the lemon chicken bites after frying? 5 How would you store the salad leaves after they were purchased from

the greengrocer? 6 What other nuts could be used in place of the pecans? 7 Why would it be unwise to ‘dress’ the salad one hour before serving? 8 What sensory properties would be altered if the pear was cut early in

the preparation of the dish, rather than just before serving? 9 How could you treat the pear if you wished to prepare it in advance? 10 Describe the sensory properties of both the salad and the lemon

chicken bites.

Production 4.2Cooking with orangesOranges are used in this recipe as the decoration and to provide flavour and moisture to the cake. Boiling and baking are the cooking techniques used in this recipe.

Mini orange cakes with orange segments in syrup

Mini orange cakes60 grams butter

¹⁄₃ cup caster sugar

1 egg, lightly beaten

¾ cup self-raising flour, sifted

¼ cup milk

½ teaspoon vanilla essence

Orange segments in syrup¼ cup sugar

1 tablespoon water

1 segmented orange

1 orange, juiced and strained

Method

Making cakes 1 Preheat the oven to 180 °C. 2 Line a muffin tin with patty cake

papers (large muffin size), as this tends to be a very tender cake.

3 Cream the butter and sugar with a wooden spoon until pale and fluffy.

4 Add the egg gradually and beat well.

5 Add half the sifted self-raising flour, and then half the milk. Mix well. 6 Repeat with the remaining flour and milk. Add vanilla and mix well. 7 Spoon the mixture into the patty cake papers. 8 Bake for 10–15 minutes or until a skewer comes out clean after being

inserted into the centre of a cake. The cakes will still be quite pale.


Making orange segments in syrup 1 To make the syrup, dissolve the sugar in the water and boil without

stirring until a light amber colour. During this process, it may be necessary to brush the sides of the saucepan with a pastry brush dipped in water to avoid crystallisation.

2 Remove the saucepan from the heat and add the orange juice carefully to avoid spitting.

3 Add the orange segments and swirl the mixture to dissolve the caramelised sugar.

Slice the bottom and top off the citrus fruit using a sharp cook’s knife.

Place one cut end on a chopping board, and cut away the skin and pith, moving from top to bottom and following the curve of the fruit.

Hold the fruit in the palm of the hand and over a plate or bowl to catch the juice. Using a small, sharp vegetable knife cut out the segments one by one, folding back the remaining membrane, as you would turn the pages of a book. Finally squeeze any remaining juice from the membranes and discard.

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Segmenting citrus fruit

EVALUATION

1 Why is it necessary to remove all the white pith before segmenting? 2 Why is it important to prepare the segments just before preparing

the cakes? 3 Describe the physical changes in the mixture when butter and sugar

are creamed together. 4 Why is the flour sifted into the cake mixture? 5 How could you tell if the cake were cooked, other than by testing

with a skewer? 6 What process is used when boiling the sugar and water when making

the syrup? 7 Why is it important to brush the sugar crystals from the side of the

saucepan when making the sugar syrup? 8 Why is it important to allow the cakes to stand after the syrup has

been poured over them? 9 What safety precautions are necessary when using the oven to cook

the mini orange cakes? 10 Describe the sensory properties of the finished cakes.

Assembling the cakes 1 Place on a wire rack to cool. Place

the rack over a plate. 2 Spoon the hot syrup over the cooked

cakes and decorate each with an orange segment and top with the orange zest. Spoon any syrup that drips to the plate over the cakes.

3 Stand for 15 minutes before serving. Serve with cream or ice-cream.

Makes 4–5 mini orange cakes


Production 4.3This recipe uses a combination of both fresh and dried fruit. The apple provides bulk and moisture and balances the intense flavours of the dried fruit. The lemon adds a delicious citrus zing to the filling. Baking is a dry method used to cook these sweet treats.

Filo apple and dried fruit fingers

1 tablespoon currants

1 tablespoon sultanas

1 tablespoon raisins, chopped

1 tablespoon dried apricots, chopped

1 tablespoon almonds, blanched and slivered

1 Granny Smith apple, peeled, cored and grated

rind and juice of ½ lemon

1 tablespoon caster sugar

½ teaspoon cinnamon

8 sheets filo pastry

30 grams butter, melted

icing sugar for dusting

Method 1 Preheat the oven to 200 °C. 2 Combine the dried fruits, almonds, apple, lemon rind and juice, sugar

and cinnamon in a small bowl, and mix well. 3 Brush each sheet of filo pastry with melted butter and fold in half. 4 Brush with melted butter and fold in half again. 5 Cover the folded filo with a clean damp tea towel. 6 Divide the filling mixture between the eight sections of pastry. 7 Fold up the bottom of each and fold the sides in, then roll up to form

a cylindrical shape. 8 Place each roll on the tray, so that the join is underneath. 9 Brush each roll with melted butter and cut three diagonal slashes with

a sharp knife to prevent the fingers splitting when cooked. 10 Bake for 15–20 minutes or until golden brown. 11 Dust with icing sugar.

Makes 8 fingers

EVALUATION

1 Why is the lemon juice and rind added to the filling mixture? 2 Make a list of other nuts that could be used instead of almonds in

this recipe. 3 Why is it important to cover the filo pastry with a damp tea towel

during preparation? 4 Suggest other ingredients which could be brushed onto filo pastry

instead of butter. 5 Why is the finished roll slashed before cooking? 6 Sketch some other shapes that these ingredients could be wrapped

into using filo pastry. 7 How would you store the filo apple and fruit fingers for use the next

day and then restore their crisp texture after storage? 8 Describe the sensory properties of the cooked fruit fingers. 9 What is the health benefit of using filo pastry rather than puff pastry

or flaky pastry? 10 Evaluate the nutritional properties of the filo pastry and the apple

and dried fruit filling by plotting the ingredients on a diagram of the Australian Guide to Healthy Eating.

Food Solutions Units 1&2 Cover 3rd Ed

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Transcript of Food Solutions Units 1&2 Cover 3rd Ed