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Fruit & Vegetable Key Terms

Horizontales
Berries, cherries, grapes, melons, peaches, nectarines, plums, and pears.
Tender greens that can be planted in the spring for harvest a few weeks later.
Vegetables are grown indoors year-round, under regulated temperatures and light in nutrient-enriched water.
A sauce made from a purée of vegetables or fruits that can be served hot or cold.
Sticks or pieces of raw vegetables, often seasonal, usually served with a dipping sauce.
A large group of plants ranging from single-celled organisms to giant mushrooms.
A browning process.
An enzyme in some fruit that causes enzymatic browning to occur more quickly.
Japanese-style breaded and deep-fried vegetables.
An organ that develops from the ovary of a flowering plant and contains one or more seeds.
Rich in sugars, starches, vitamins, and minerals, these plants exist both above and below ground. A single root extends into the ground and provides nutrients to the leafy green part of the vegetable that is above the ground.
A technique in which food is cooked until it is tender enough to purée easily by pushing it through a sieve or food mill, or using a vertical chopping machine or blender.
A gas emitted by certain fruits (including apples, bananas, melons, and avocados) that causes fruits to ripen. It also causes ripe fruits and vegetables to spoil.
A method in which food is cooked for a long time, sometimes well over 24 hours. Rather than placing food in a slow cooker, the sous vide method uses airtight plastic bags placed in hot water well below boiling point. Food is cooked using precisely controlled heating, at the temperature at which it should be served.
Verticales
The process of removing seeds from fruit or vegetables.
A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit.
An edible herb-like plant.
A fine chop cut made by using a chef’s knife or mezzaluna. This cut is commonly used on smaller food items, such as garlic, fresh herbs, and ginger.
Includes potatoes, sweet potatoes, and yams. Tubers are enlarged, bulbous roots capable of generating a new plant. Tubers are actually fat, underground stems.
Cutting a product into cubes with a chef ’s knife. Normally, dicing refers to about a half-inch cube—the same size as dice.
A cooking technique in which food is cooked in simmering liquid.
Apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
Named for the climatic conditions under which they are grown. None of these fruits can tolerate frost. Tropical fruits include figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
The U.S. Department of Agriculture (USDA)’s rating system based on quality standards. The better the quality, the higher the quality grade assigned to it. The quality is based on a combination of size, color, shape, texture, and defects.
A small handheld tool used to zest the peel of citrus fruit.
Fruits that have a central pit enclosing a single seed.
Help fruit to retain its structure (for example, lemon juice).
Cause the cells to break down more quickly, making fruit soft (for example, baking soda).