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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. Chapter 25 — Part 3. Fruits. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. On Cooking Labensky, Hause & Martel. Chapter 25 — Part 3. Fruits. Class Name Instructor Name Date, Semester. On Cooking

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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

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  1. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

  2. Chapter 25 — Part 3 Fruits Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

  3. Chapter 25 — Part 3 Fruits Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel

  4. Learning Objectives 25.6 25.5 After this lecture, you should be able tocomplete the following Learning Objectives Prepare fruits for cooking or service Apply various cooking methods to fruits

  5. Learning Objective 25.5 Prepare fruits forcooking or service

  6. 25.5 Prepare Fruits for Cooking or Service • Fanning Strawberries

  7. 25.5 Prepare Fruits for Cooking or Service • Trimming and Slicing Pineapples

  8. 25.5 Prepare Fruits for Cooking or Service • Segmenting Citrus

  9. 25.5 Prepare Fruits for Cooking or Service • Zesting Citrus

  10. 25.5 Prepare Fruits for Cooking or Service • Cutting Citrus Peels

  11. 25.5 Prepare Fruits for Cooking or Service • Peeling Prickly Pears

  12. 25.5 Prepare Fruits for Cooking or Service • Coring Apples

  13. 25.5 Prepare Fruits for Cooking or Service • Pitting Cherries

  14. 25.5 Prepare Fruits for Cooking or Service • Pitting and Cutting Mangoes

  15. Learning Objective 25.6 Apply various cookingmethods to fruits

  16. 25.6 Cooking Methods for Fruits • Figs with Berries and Honey Mousse No-CookMethods

  17. 25.6 Cooking Methods for Fruits • PineapplePapaya Salsa No-CookMethods

  18. 25.6 Cooking Methods for Fruits • Gratin ofFresh Berries No-CookMethods

  19. 25.6 Cooking Methods for Fruits • CandiedCitrus Rind No-CookMethods Preserving

  20. 25.6 Cooking Methods for Fruits • BroiledGrapefruit Dry-HeatMethods Broiling andGrilling

  21. 25.6 Cooking Methods for Fruits • Grilled FruitKebabs Dry-HeatMethods Broiling andGrilling

  22. 25.6 Cooking Methods for Fruits • Warm Baked Peaches/Nectarines Dry-HeatMethods Baking

  23. 25.6 Cooking Methods for Fruits • BakedApples Dry-HeatMethods Baking

  24. 25.6 Cooking Methods for Fruits • SavoryFruit Compote Dry-HeatMethods Sautéing

  25. 25.6 Cooking Methods for Fruits • CherryConfit Dry-HeatMethods Sautéing

  26. 25.6 Cooking Methods for Fruits • AppleFritters Dry-HeatMethods Deep-Frying

  27. 25.6 Cooking Methods for Fruits • Pears inRed Wine Moist-HeatMethods Poaching

  28. 25.6 Cooking Methods for Fruits • Dried FruitCompote Moist-HeatMethods Simmering

  29. 25.6 Cooking Methods for Fruits • BerryCompote Moist-HeatMethods Simmering

  30. 25.6 Cooking Methods for Fruits • BraisedRhubarb Moist-HeatMethods Braising

  31. Chapter Summary 25.6 25.5 Prepare fruits for cooking or service Apply various cooking methods to fruits

  32. Chapter 25 — Part 3 Fruits END On Cooking Labensky, Hause & Martel

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