Culinary Essentials ©2010

Chapter 25: Fruits, Vegetables, and Legumes

Chapter Summary

There are eight categories of fruit. The quality characteristics of fruit vary with each type of fruit, its season, and its form. Fruits can be cooked using either dry or moist methods.

There are also eight classifications of vegetables. All vegetables are judged on their appearance and the condition they are in when they arrive on the market. By applying the appropriate cooking technique, tender vegetables that are packed with nutrition and taste can be served.

There are dozens of types of legumes. Legumes should be brightly colored and uniformly sized. They should not be marked, discolored, shriveled or broken.