Identify fruits, vegetables, and farinaceous items.
Identification should include
- listing common fruits, vegetables, and farinaceous items (i.e., grains and legumes) and their utilizations
- explaining the purposes of including each item in a meal (e.g., add color, texture, flavor, size, shape, nutrients)
- describing common preparation methods
- explaining the relationship between the ripeness of a fruit, vegetable, or farinaceous item and its ideal use
- describing the advantage of local and seasonally grown fruits and vegetables.
Process/Skill Questions:
Thinking
- How does cooking affect the nutritional content of fruits, vegetables, and farinaceous items?
- What is the role of vegetables in a menu?
- How can the nutritional content of vegetables be preserved?
- How are refined and unrefined grain products different?
- What are the principles of starch cookery?
Communication
- How can the chef communicate methods of serving fruits, vegetables, and farinaceous items to complement the presentation of the entrée?
Leadership
- What sanitation practices should be followed to ensure the safety of fruits and vegetables?
- What factors should be considered when selecting, storing, preparing, and cooking fruits and vegetables?
- How do vegetable and fruit selections vary regionally?
- How do vegetable and fruit selections vary seasonally?
Management
- Why is it important to understand purchase specifications, such as size, count, and grade?
- How does a food service operation determine the types of vegetables and fruits to offer on the menu?