Classification of Fruits

1350 Words Dec 6th, 2011 6 Pages
Classification of fruits 1. Berries – usually succulent fruit and very juicy. The availability of berries is between May and August. But grapes are berries that can be found year round. Some foods classified as berries do not fit the botanical definitions like strawberries and raspberries but are berries. There are fruits that are true berries but are not classified into other categories e.g. bananas and grapes. Berries grow in bunches in bushes and on vines. They are small and juicy. Examples of berries are grapes, strawberries, black berries, raspberries, gooseberries, blue berries. 2. Citrus – these are fleshy fruits and are in segments with seeds and contain citrus acid. Examples are grapefruit, clementine (orange and …show more content…
Careful planning and small-batch cooking reduce leftovers.
2. Don’t mix batches.
3. Store leftover creamed vegetables for one day only. Then either use or discard. Before storing, cool rapidly by placing the container on ice.
Faults in Soup Making * There is lump present in the soup. * Greasy * The flavours and color * Not well seasoned * Finely chopped ingredients to fit on spoon * Pulses not soaked * Overcooked

Sauce * It is dissolved in cold water. It must be eaten to 60 Celsius the starch will dissolve the cold the heat up to 85 Celsius will .The sauce will thicken in cold water. * Using starch, the liquid did not blend. The lumps of starch will form granules and will not cook properly. * It was not stirred when cooking. It will cook at the bottom but the finished result will be lumpy. The connective currents will not be sufficient to circulate the thick mixture. * Not thickened by emulsifying fat. The fat did not melt when making sauce * Oil not added slowly and not thoroughly mixed with egg yolk which results in the oil separating from sauce. * Not thickened with puree * Fruit not mixed with acidic solution or cooked before putting it with sauce.

Principles of sauce making
Consistency of a sauce will vary according how it will be served. There are three principles in sauce making: pouring, coating and binding (panada).

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