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| Help fruit to retain its structure (for example, lemon juice). |
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| Cause the cells to break down more quickly, making fruit soft (for example, baking soda). |
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| A vegetable in the cabbage family, which is strong enough to survive the winter and often found in spring salads. |
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| A sauce made by simmering dried fruits, such as apricots, currants, and raisins |
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| Sticks or pieces of raw vegetables, often seasonal, usually served with a dipping sauce. |
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| Cutting a product into cubes with a chef ’s knife. Normally, dicing refers to about a half-inch cube—the same size as dice. |
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| drupes: Fruits that have a central pit enclosing a single seed. |
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| enzymatic (en-zi-MAT-ick) browning: |
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| A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit. |
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| ethylene (ETH-el-leen) gas: |
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| 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. |
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| A natural form of sugar responsible for the sweetness of fruits. |
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| An organ that develops from the ovary of a flowering plant and contains one or more seeds. |
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| A large group of plants ranging from single-celled organisms to giant mushrooms. |
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| A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats. |
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| hydroponic (hi-dro-PON-ick) farming: |
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| Vegetables are grown indoors year-round, under regulated temperatures and light in nutrient-enriched water. |
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| 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. |
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| Like blanching, parboiling partially cooks vegetables in boiling water. |
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| A cooking technique in which food is cooked in simmering liquid. |
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| 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 |
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| 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. |
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| 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. |
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| The process of removing seeds from fruit or vegetables. |
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| Berries, cherries, grapes, melons, peaches, nectarines, plums, and pears. |
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| Japanese-style breaded and deep-fried vegetables. |
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| 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. |
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| Includes potatoes, sweet potatoes, and yams. Tubers are enlarged, bulbous roots capable of generating a new plant. Tubers are actually fat, underground stems. |
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| An edible herb-like plant. |
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| Apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines. |
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