Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Real yams are starchy, tuberous roots of several tropical, climbing plants of the yam family
(genus Dioscorea) and are widely grown in the tropics for food. A moist, orange variety of
sweet potato is frequently called a “yam” in the United States.
Tomatoes
Tomatoes are highly perishable. Vine-ripened tomatoes, for example, are generally available
only in the locality where they are grown. Thus, tomatoes for shipping to distant markets are
picked before they are fully ripe and then are ripened under artificial conditions (in much the
same way as bananas). The best-quality tomatoes are fully ripened on the vine before harvesting.
The sizes of tomatoes are small (less than 3 ounces), medium (3 to 6 ounces), large (6 to
10 ounces), and very large (more than 10 ounces). Tomatoes are mostly marketed in lugs that
contain 30 to 32 pounds.
Types of Fruit
Fruits are a seasonal item, but because of imports they are usually available fresh year-round.
Fruits are grown on bushes and trees, with the exception of melons. Fruit may be purchased
fresh, frozen, dried, and canned. Fresh fruits are usually purchased “in season.” Fruits add carbohydrates,
fiber, and color to menus. The food guide pyramid recommends that two to four
servings of fruits should be eaten each day. Fruits may be used to accompany an entree, as a
dessert, snack, or when mixed with other ingredients, as a salad. Bananas are the most commonly
eaten fruit in the United States. The following is a list of the more poplar fruits and is
not all-inclusive for each fruit.
Apples
Most apples are picked and stored so that fresh apples are available year-round. Apples that
are in season and harvested in the fall and winter have the best keeping qualities.
There are more than 28 varieties of apples. Different varieties are suitable for different uses
(Table 16.5). Apples to be eaten raw should be crisp, juicy, and have moderate to low acidity
and high sweetness. When baked, a good baking apple is soft, moist, firmly textured, with a
skin that will hold the apple’s shape. Some apple varieties are more suitable for applesauce or
for pies than others, although canned apples are now being used for these purposes in many
food services.
Table 16.5. Apple Varieties
Variety Season Raw Cooking
Baldwin Oct. to Mar. Fair Good for all
Cortland Oct. to Feb. Good Good for all
Delicious, red Sept. to Apr. Excellent Poor for all
Delicious, golden Sept. to Mar. Excellent Poor for all
Jonathan Oct. to Feb. Excellent Good for all (not baked)
McIntosh Oct. to Apr. Excellent Good for all
Rome Beauty Nov. to Mar. Good Excellent, especially baked
Stayman Dec. to Apr. Good Good for all
Winesap Dec. to May Excellent Excellent for pies
York Imperial Oct. to Mar. Excellent Poor for all