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Three basic vegetable textures and examples are Hard carrots and rutabagas Firm corn and green beans Tender zucchini and eggplant 2. The texture is influenced both by its state of maturity and its state of freshness. 3. Vegetable colors are created by the presence of plant pigments, three main pigment groups are responsible for vegetable colors: Chlorophyll: in green vegetables Carotenoids in orange and orange-red vegetables Flavonoids Anthocyanis : in purple and purple-red vegetables Anthoxanthins: in most white vegetables Cooking methods adversely affect vegetable pigments; ex: acidic ingredients destroy chlorophyll and turn bright green vegetables an unattractive olive drab color and many white vegetables are susceptible to enzymatic browning. 4. 1. Appearance: fresh and fully mature produce has intense color. 2. Feel: Insist on touching the vegetables and fruits you buy. 3. Aroma: Truly fresh vegetables not subjected to prolong refrigeration and displayed at room temperature have a distinct, natural aroma. 4. Sound: when split or broken open, fresh vegetables are crisp. 5. Taste: taste vegetables and fruits during your purchase evaluation.

5. Six changes in the fruit ripening process are: Skin color changes, acid content decreases, sugar content increases, texture softens and becomes juicier, characteristic aroma develops, and last characteristic flavor develops. 6. When all these changes are complete the fruit is ripe: Skin color changes, acid content decreases, sugar content increases, texture softens and becomes juicier, characteristic aroma develops, and last characteristic flavor develops. If you dont immediately serve the fruit, it will continue to ripen to the point where its texture becomes unpleasantly soft. 7. To store a case of underripe peaches, refrigerate them in a se for a week. 8. To store a case of underripe peaches needed in two days, speeding the process, place a cutopen apple with the fruit on its carton and wrap the carton in a sealed black plastic trash bag; store at 70-80. Check twice per day. 9. The four steps in vegetable fabrication: 1. Washing- must wash before fabricating to remove insects, soil and pathogens or chemicals 2. Trimming remove before cooking or eating. 3. Peeling to ensure good appearance 4. Cutting into shape

10. Even fruit that is peeled must be washed so that the flesh isnt contaminated during peeling. Wash fruit by immersing in cool, chlorinated tap water or produce-sanitizing solution. 11. Blanching is boiling a food for a short period in order to partially cooked or fully cook it to texture, and Pressure Steaming is a specialized high temp form steaming used in professional kitchens. 12. The three stages of doneness for vegetables are: Al Dente to lose raw taste but still have a crunchy texture, A Point is to cook to the point of perfection, and Fork-Tender is to cook to complete tenderness. 13. Zucchini wash, cut and cook on flattop Carrots wash, cut and cook Beets wash, peel and cut Green Beans wash, cut and boil Roasted Peppers peel flesh and cut Asparagus wash, cut, roast, boil and grill 14. Techniques in preparing fruit platters are to wash all fruit, peel any that need to be peeled out to appropriate size then place on patters.