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HRM 212B:
CULINARY ARTS AND SCIENCE
Week 16 – Eggs

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FOOD AND CULINARY

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FRUITS – are the fleshy, juicy products of plants and when

ripe, they are edible without cooking. Fruits can also be
defined as a ripened ovary or ovaries of plants. They are
usually eaten at the end of the meal.

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VEGETABLES – these are plants or parts of plants such

as roots, tubers, bulbs, shoots, stems, leaves, fruits and
flowers that are used either raw or cooked

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Classification of Vegetables are according to

1. Parts of plant used

2. Plant chemical composition
3. Nutritive value

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According to Parts of Plant Used:

1. Roots are underground parts of plant. It is high in

carbohydrates and low in water. Examples: kamote or sweet
potato, kamoteng kahoy or cassava, labanos or radish,
singkamas or yam bean, tugi or spiny yam, ubi or purple yam.

2. Tubers are short thickened, fleshy parts of an underground

stem such as potatoes and Jerusalem artichokes.

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3. Bulbs are underground buds that send down roots and are
made up of a very short stem covered with layers.
Examples are shallots, onions, garlic, leeks and chives.

4. Seeds are parts from which a new plant will grow.

Examples: munggo or mung beans, garabansos or chick-
peas, patani or lima beans.

5. Stem and shoots are stalks supporting leaves, flowers or

fruits. Examples are asparagus, celery.

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6. Leaves includes alugbati or Malabar night shade,

kangkong or swamp cabbage.

7. Fruits include ampalaya or bitter melon, upo or

bottle gourd, patola or sponge gourd, siling labuyo
or cayenne pepper, avocado, cucumber, eggplant,
okra, squash and tomato.

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8. Flowers include artichoke, broccoli, cauliflower

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Classification of Vegetables according to Chemical composition

1. Carbohydrates – such as seeds, roots, and tubers

2. Protein-rich – include seeds such as legumes and pulses
3. Fat-rich such as nuts, olives, and avocado
4. High moisture content such as mushrooms, tomatoes, celery,
cauliflower and cabbage

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Classification of Vegetables according to Nutritive

1. Sources of Vitamin A – green leafy vegetables and yellow fruits

2. Sources of Vitamin C – guavas, tomatoes, and other succulent

fruits

3. Sources of Vitamin B Complex – beans and leafy greens

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Broiling seems to be contacti
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Composition of Vegetables

• Low in calories, cholesterol, sodium and fat

• Good sources of carbohydrates (especially fiber), certain
vitamins/minerals

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Classification of Fruits

1. Simple fruits – develop from one flower. They include:

• Drupes: fruit with seeds encased in a pit such as
apricot, cherries, peaches, and plums
• Pomes: fruits with seeds contained in a center core,
such as apples, and pears
• Citrus: oranges, grapefruits, lemons, limes and
mandarins

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2. Aggregate fruits – develop from several ovaries in one flower,

they include blackberries, raspberries and strawberries
3. Multiple fruits – develop from a cluster of several flowers. They
include pineapples and figs

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Composition of Fruits

• Low I calories, fat and protein

• High in water and carbohydrates
• Excellent sources of vitamin C, beta-carotene, iron or potassium

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Preparation of Fruits

Most fruits can be kept beyond the growing season by combining

it with sugar in the following forms of fruit spreads:
1. Preserves – made from whole fruit, halves or chunks
2. Jams – ground or mashed whole cooked fruit
3. Conserves – made from a mixture of fruits (usually including
citrus) to which nuts and raisins are added but no sugar are
added
4. Jellies – made from the juice of cooked fruit, with added sugar
and pectin
5. Marmalades – juice combined with thin slices of fruit and rind,
especially citrus fruits
6. Butters – thick and smooth made fro sieved, long-cooked fruit,
usually less sweet than jams and jellies and more perishable
than other fruit spreads
 PRINCIPLES INVOLVED IN FRUITS AND VEGETABLES
COOKERY

PRINCIPLES REASON BEHIND

Fruits & veggies should be washed before
peeling or eating
Choose veggies that are crisp and bright in
color with o sign of spoilage
Always use a sharp knife in preparing fruits
& veggies
To prevent vitamin loss especially water
soluble vitamins as well as to remove dirt
Proper selection of veggies results to a
tasty and appetizing dishes
A dull knife causes a fruit and veggies to
become wrinkled and lose its vit. C content
Cont. Principles Involved….

PRINCIPLES REASON BEHIND

Fruits & veggies like bananas, apple, Easily discolor after peeling due to
potato, eggplant require special treatment enzymatic browning. To prevent this, soak
during the preparation in acid water, soak in water, blanch to
destroy the enzyme

Salad greens should be thoroughly washed These are eaten raw

and drained
Chill salad greens in the refrigerator first for To make them more crispy and fresh
at least 2 hrs
Cont. Principles Involved…
PRINCIPLES
It is better to break salad greens by the
hand than by knife
Salt and sugar should not be kept adding in
cooking corn
Veggies should be cooked quickly
REASON BEHIND
To lessen browning and discoloration as
well as the loss of vit. C
It toughens and shrivels the corn kernel
To shorten cooking time and eaten more
with quality