Title: Identify fruits, vegetables, and farinaceous items.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Identification should include

- listing common fruits, vegetables, and farinaceous items (i.e., grains and legumes) and their utilizations
- explaining the purposes of including each item in a meal (e.g., add color, texture, flavor, size, shape, nutrients)
- describing common preparation methods
- explaining why freshness is key to successful preparation of these items
- describing the advantage of local and seasonally grown fruits and vegetables.

Process/Skill Questions:

Thinking

- How does cooking affect the nutritional content of fruits, vegetables, and farinaceous items?
- What is the role of vegetables in a menu?
- How can the nutritional content of vegetables be preserved?
- How are refined and unrefined grain products different?
- What are the principles of starch cookery?

Communication

- How can the chef communicate methods of serving fruits, vegetables, and farinaceous items to complement the presentation of the entrée?

Leadership

- What sanitation practices should be followed to ensure the safety of fruits and vegetables?
- What factors should be considered when selecting, storing, preparing, and cooking fruits and vegetables?
- How do vegetable and fruit selections vary from region to region?
- How do vegetable and fruit selections vary from season to season?

Management

- Why is it important to understand purchase specifications, such as size, count, and grade?
- How does a food service operation determine the types of vegetables and fruits to offer on the menu?