Fruits

Fruits

1. Varieties

   • Acid fruits
     • Kiwi, lemon, orange, pineapple, apple (depending on its variety), grape, grapefruit, blueberry, etc.
   • semi-acid fruits
     • Strawberry, plum, quince, loquat (depending on its variety), raspberry, peach, tangerine, mango, etc
   • neutral fruits
     • Coconut, avocado, olive and nuts such as almonds, hazelnuts, peanuts or walnuts, etc.
   • Sweet fruits
     • Banana, cherry, fig, melon, pear, watermelon, custard apple, pomegranate, currant, etc.

2. Techniques

   • Peel
   • Slice
     • slicing is more specific and generally refers to a fine incision, cutting something into slices.
   • Grate
   • Pour
   • Mix
     • Mixing can be undone. Consider trail mix, made from nuts and raisins. You could pick out all the raisins to return to the original ingredients.
   • Boil
     • Boil is at a higher heat. More energetic.
   • Fry
   • Roll
   • Stir
   • Simmer
     • Simmer is at low heat.
   • Poach
   • Bake
   • Roast
     • you can do broiling in the oven and it has a heat source on top.
   • Grill
   • Heat
   • Drain
   • Chill
   • Coat
   • Bone
   • Blend
     • Blending would be combining things together to make a new mixture. It could not be undone. Consider blending strawberries and ice cream together in a blender.
   • Beat
   • Grease
   • Grind
   • Marinate
   • Soak
   • Sprinkle
   • Squeeze
   • Steam
   • Stew
   • Broil
     • Grilling employs that you can cook the food from the bottom.

3. Dishes and recipes

   • -Banana Pudding - Almond Rhubarb-Coffee Cake -Lemon Pudding Cake -Apple-Cranberry Crumble -Avocado and Grapefruit Salad with Mint-Dill Vinaigrette -Air Fryer Broiled Grapefruit -Mango Cake with Olive Oil and Greek Yogurt -Apple Tomato Salsa -Thai Mango-Prawn Salad

4. Kitchen Utensils and Tools

   • Apron- Blender -Bottle -Bottle opener- Bowl -Butter knife -Cake slicer -Chopsticks -Cleaver -Colander -Corkscrew Cup -Cutlery -Cutting board -Deep fryer -Dish rack -Egg slicer -Fork -Funnel -Garlic crusher -Gas stove -Grater -Pot -Jar -Jug -Juicer -Kettle -Kitchen paper -Kitchen scissors -Kitchen towel -Knife -Knife set -Ladle -Lemon squeezer -Matchbox -Measuring cup -Microwave -Mixer -Mortar -Mug -Napkin -Oven -Oven gloves -Pan -Peeler -Peppermill -Perforated spoon -Pizza cutter -Potato masher -Pressure cooker -Refrigerator -Rolling pin -Serving bowl -Sieve -Spatula -Spice box -Steak hammer -Teaspoon -Thermos -Timer -Toaster -Tongs -Tray -Washbasin -Whisk -Wok -Wooden spoon

5. Vegetables

   • FLOWER VEGETABLES
     • Cauliflower, broccoli, artichoke, caper, and loroco are the most commonly consumed vegetable flowers.
   • LEAFY VEGETABLES
     • spinach, cabbage, lettuce, bok choy, Brussels sprouts, kale, chard, and watercress.
   • TUBER VEGETABLES
     • potato, cassava, sweet potato, kumara, yam, taro, Jerusalem artichoke, and ulluco.
   • ROOT VEGETABLES
     • Carrot, radish, turnip, beet, horseradish, celery, turmeric, and parsnips
   • BULB VEGETABLES
     • onion, shallot, garlic, leek, spring onion, scallion, and fennel.
   • STEM VEGETABLES
     • Asparagus, celery, chard, fennel, fiddlehead, cardoon, and bamboo shoots
   • FRUIT VEGETABLES
     • Tomatoes, cucumbers, and eggplants, squash, avocado, bitter melon, and bell pepper
     • Fruits used as vegetables for culinary purposes
   • Dishes and recipes
     • Cabbage Salad-Roasted Broccoli-Celery Salad with Apples-Sauteed Spinach-Crispy Brussels Sprouts-Parmesan Potato Wedges-Minestrone with quinoa and brussels sprouts-Leek, cheese and mushroom pithivier-Roast vegetable and chickpea loaf with cucumber raita-Baked spinach and tomato omelette-Three-cheese zucchini gratin-
   • Techniques
   • Kitchen Utensils and Tools
   • Meat
     • Processed meat
       • sausages, bacon, ham, hot dogs, salami, frankfurters, tinned meat, pâtés, beef jerky, chorizo, pepperoni and corned beef
       • Preserved products, smoked, cured, salted or chemical preservatives
     • white meat
       • chicken, turkey, duck, goose, pheasant and rabbit
     • red meat
       • beef and veal, mutton and lamb, pork, venison, goat, horse, burgers and mince (burgers and minced meats do not count as processed meat unless they have been preserved with salt or chemical additives)
     • Culinary aggregates
       • Seasonings
         • Saline seasonings
           • salt, spiced salt, saltpeter
         • Acid seasonings
           • plain vinegar, tarragon, verjuice, lemon juice, orange juice
         • Hot seasonings
           • ground pepper, peppercorns, mignonette pepper, paprika, curry, cayenne, mixed pepper spices
         • Spice seasonings
           • essential oils such as cloves, cinnamon, paprika.
     • Cooking Methods
     • Techniques
       • Cut
         • ´Cutting is more general, you can cut meat, paper, wood, etc. You can cut anything.
       • Chop
         • Chop' means to cut into very small pieces, usually with a large blade.
     • By Navarro Andrea - Ruiz Lara
   • Culinary aggregates
     • Condiments
       • Pungent condiments
         • chives, garlic, horseradish, onions
       • Hot condiments
         • capers, gherkins, ketchup, chili sauce, Al steak sauce, Tabasco sauce, Worcester sauce
       • Fatty substances
         • butter, margarine, olive oil, vegetable oil
     • Herbs
       • Annuals: basil Biennials: parsley Perennials: thyme, sage, lavender, rosemary
     • Spices
       • Seeds
         • fennel, mustard, nutmeg, black pepper
       • Fruits
         • cayenne pepper
       • Arils
         • nutmeg
       • Barks
         • cinnamon, cassia
   • Cooking Methods
     • Moist Heat Methods
       • Boiling
         • Rice, egg, dhal, meat, roots and tubers
       • Simmering
       • Steaming
         • Idli, Idiappam(string hopper) and vegetables.
       • Pressure Cooking
         • Rice, dhal, meat, roots and tubers
       • Poaching
         • Egg and fish
       • Blanching
         • Tomatoes
     • Dry Heat Methods
       • Roasting
         • Groundnut
       • Toasting
         • Bread slices
       • Grilling/Broiling
         • Papads, corn, phulkas, chicken and fish.
       • Sautéing
         • Vegetables
       • Frying
         • Omelette, cutlets, samosa, chips, Poori.
       • Baking
         • Bread, cake, biscuits and meat
     • Combination of Cooking Method
       • Braising
         • Uppuma – Roasting and boiling, Cutlet – Boiling and shallow fat frying.
       • Stewing
         • Meat stew
     • Other methods
       • Microwave Cooking
         • Electromagnetic radiation with high frequency wave cooks food.
           • Cake
       • Solar Cooking
         • it uses sunlight or solar energy.
           • rise

6. Culinary aggregates

7. Cooking Methods