The scientific definition of a fruit is ‘an organ that develops from the ovary of a flowering plant and contains one or more seeds.’ The culinary definition, however, limits fruits to those foods containing a high sugar content

SIMMERING is a method of slow-cooking in liquid. Keep the temperature at or just under boiling.

• BAKING is cooking in dry heat in an oven.

• TEMPURA is a Japanese method of breading and deep-frying vegetables.

• GLAZING is a finishing technique. A small amount of sugar or syrup is added to or brushed over the vegetable to give it a glossy appearance as it heats.

• BOUQUETIERE: a mix of fresh vegetables, in season
• JARDINIERE: diced, mixed vegetables

• Preparing fruit sauces...

• Popular fruit sauces include applesauce or a fresh berry coulis (cool-LEE) which is a sauce made from a purée of vegetables or fruit that can be served hot or cold. Begin by cooking the fruit in liquid, such as water, until the fruit has broken down. Add a sweetener such as sugar, honey, or syrup. Once the sauce has cooled, spices or other flavorings can be added as desired. A purée will be smooth if put in a blender or through a sieve.

• A compote is stewed fresh or dried fruit, fruit cooked in water and sugar (a syrup), and served as a hot or cold dessert.

• Chutney is any relish type mixture made from chopped fruits or vegetables.

• Vegetables are often served raw...

• The “relish tray” has become standard fare on many tables and buffets. Raw vegetables (including cucumbers that have been made into sweet and dill pickles) and olives (black, green, stuffed, etc.) are high in nutrients and very colorful. Their crisp texture adds variety to any meal. They make a low-calorie, high-fiber snack.

• Crudités (croo-dee-TAY): A French term for raw vegetables served as a relish.

• Wasabi: Japanese horseradish condiment

• The End