Hospitality

Front 1

how do we store fruits for the immediate future?

Back 1

1. store fruits according to their ripeness and quality.

2. ensure that pieces of fruit packaged in containers do not touch.

3. ensure proper ventilation.

4. store in a cool place to delay ripening and decay, as well as the loss of vitamin C.

5. wrap pieces of fruits individually.

Front 2

how do we store fruits for long periods? (how do we preserve them?)

Back 2

1. dried fruits: moisture is removed from fruits but sun drying or oven drying.

2. canned or bottled fruits: fruits are cooked in water or sugar stocks then tinned, which ensures that air is eliminated.

3. candied fruits: fruit is covered in hot sugar syrup. the sugar content is gradually increased until all the fruit is saturated. the fruit is then allowed to dry completely.

4. glazing: fruit is dried, then dipped into fresh syrup to give it a shiny finish.

5. jam: fruit is cooked in sugar syrup. more or less the same amount of fruit and sugar is used to cook. this ensures that air is eliminated.

6. jelly: fruit juice, extracted from fruit rich in pectin, is added to equal amounts of sugar and boiled to form jelly. the jelly is bottled or canned.

7. freezing: an easy method of preserving fruit. the temperature of fresh or cooked fruit is quickly decreased to below 0°C. air should be excluded from the packaged product.

Front 3

what is pectin?

Back 3

it is a carbohydrate that is responsible for the jelly-like wualities of oranges and green apples.

Front 4

give some tips for fruit preparation.

Back 4

1. wash fruit thoroughly. do not soak fruit in water.

2. try not to remove too much fruit when peeling.

3. after peeling, some areas need trimming to remove pips or small, damaged areas.

4. neat, even-sized fruit balls, or slices are best for fruit salads, platters or cocktails. when fruit is being puréed, it can be roughly chopped or sliced.

5. if fruit is skinned and sliced, care should be taken to prevent browning. it can be prevented by:

-not dividing the fruit into too many small pieces

-covering the fruit with an acid like lemon juice or sugar syrup.

-blanching the fruit in boiling water or sugar stock, especially before freezing.

-adding vitamin C to the water or sugar stick or sprinkling it over the fruit.

Front 5

is vitamin C water soulunle?

Back 5

yes, that’s why we should never soak fruit in water. (or any other foods that contain vitamin C)

Front 6

when citrus fruits are being peeled, should the white layer under the peel also be removed?

Back 6

yes

Front 7

what causes the browning in fruits?

Back 7

the reaction between the enzymes in the fruit and the oxygen in the air.

Front 8

when are enzymes destroyed?

Back 8

at 100°C