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Fruits, Vegetables, and Farinaceous Products

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Fruits, Vegetables, and Farinaceous Products

This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.

Food Production Service and Culinary ArtsWorkforce
Author
William R. Thibodeaux & Marcelle Bienvenu
Publisher
Chef John Folse Culinary Institute at Nicholls State University
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 68 sections
  1. 01: Flavors
  2. 1.01: Introduction to Flavors
  3. 1.02: Herbs
  4. 1.03: Spices
  5. 1.04: Oils
  6. 1.05: Condiments
  7. 1.06: Vinegars
  8. 1.7: Classroom Preparation Assignment - Flavors
  9. 02: Eggs and Breakfast
  10. 2.01: Eggs
  11. 2.02: Breakfast and Brunch
  12. 2.03: Beverages
  13. 2.04: Egg Based Recipes
  14. 03: Vegetables
  15. 3.01: Introduction to Vegetables
  16. 3.02: Cabbages
  17. 3.03: Fruits-Vegetables
  18. 3.04: Recipes for Vegetables
  19. 3.05: Gourds and Squashes
  20. 3.06: Greens
  21. 3.07: Mushrooms Truffles and Onions
  22. 3.08: Pods and Seeds
  23. 3.09: Roots Tubers and Stalks
  24. 3.10: Vegetable Nutrition Storage and Preparation
  25. 3.11: Classroom Preparation Assignment - Vegetables
  26. 04: Potatoes
  27. 4.01: Identifying Potatoes
  28. 4.02: Purchasing storing and preparing potatoes
  29. 4.3: Classroom Preparation Assignment - Potatoes
  30. 4.04: Potatoe Recipes
  31. 05: Grains
  32. 5.01: Corn Rice and Wheat
  33. 5.02: Purchasing Storing and Cooking Grains
  34. 5.03: Recipes for Grains
  35. 5.4: Classroom Preparation Assignment - Grains
  36. 06: Pasta
  37. 6.01: Identifying Pasta
  38. 6.02: Purchasing Storing and Cooking Pasta Products
  39. 6.03: Pasta Recipes
  40. 07: Vegetarianism
  41. 7.01: Vegetarianism
  42. 7.02: Vegetarian Recipes
  43. 08: Oils Vinegars and Salads
  44. 8.01: Oils and Vinegars
  45. 8.02: Salads
  46. 8.03: Purchasing and Storing Salads
  47. 8.04: Classroom Preparation Assignment - Oils Vinegar and Salads
  48. 8.05: Recipes for Salads
  49. 09: Fruit
  50. 9.1: Identifying Fruits
  51. 9.2: Berries and Citrus
  52. 9.3: Exotics and Grapes
  53. 9.4: Melons and Pomes
  54. 9.5: Stone Fruits and Tropical Varieties
  55. 9.6: Selecting Purchasing and Storing Fruits
  56. 9.7: Applying Various Cooking Methods
  57. 9.8: Classroom Preparation Assignments - Fruits
  58. 9.9: Recipes for Fruit
  59. 10: Appendices
  60. 10.01: Produce Availability
  61. 10.02: Cooking Vegetables
  62. 10.03: Measurement and conversion charts
  63. 10.04: Types of Rice
  64. 10.05: Cooking Guide for Beans
  65. 10.06: Kitchen Weights and Measures
  66. 10.07: Cooking Grains
  67. 10.08: Professional Associations
  68. 10.9: Industry Resources