Check Your Answers After You Read

Section 25.1

Review Key Concepts

1. Dried fruits can be added to baked goods or used in compotes or chutneys.

2. To prepare fruit for cooking, first wash the fruit in cold water and drain well. Then, remove any stems and peel or pull the skin. Next, cut the fruit into appropriately sized pieces. Finally, remove any seeds, pits, or cores. If fruit will brown, dip it in lemon juice to prevent this.

Practice Culinary Academics

3. English Language Arts Letters should be written in a business letter format. They should clearly describe the three fruit dishes and their cooking methods. Letters should be persuasive as to why the three suggested dishes would make good choices.

4. Science Fruit changes texture when heated because the heat kills the living cells in the fruit, which breaks down the cell membranes and causes moisture to flow out. The pectin that supported the cells dissolves, which causes the cells to loosen. This process makes the fruit softer and makes it lose shape.

5. Mathematics There are 720 ways that Alex can arrange the names of the sorbet flavors. Since there are 6 items, the number of arrangements is 6! = 6 × 5 × 4 × 3 × 2 × 1 = 720.

Section 25.2

Review Key Concepts

1. Potatoes can be purchased fresh, canned, frozen, or dehydrated.

2. For the pre-preparation process for vegetables, the vegetables should be washed first in the manner appropriate to their type. Then, they should be peeled, if necessary, and then cut or shaped into the form appropriate to the cooking method that is being used.

Practice Culinary Academics

3. English Language Arts Students should provide all of the information requested by the activity description in their report (nutritional value, when it is in season, how to prepare and store it, the flavor, and the texture). They should create an original dish, although they may look at existing recipes for inspiration. They should also provide a drawing or photograph that they have created to illustrate their report.

4. Social Studies Students should speak with a farmer or produce manager to learn how they raise and store their vegetables, and what technology is used to help the vegetables grow more easily. Then, students should accurately convey the information they learned to their classmates.

5. Mathematics The total order cost will equal the number of pounds multiplied by $2, plus a $5 delivery charge. If y is the total cost, and xis the number of pounds, the equation representing this relationship is y = 2x + 5. Students should draw a graph of this equation, which will look like a diagonal line sloping upward from left to right. The line will cross the y-axis at y = 5.

Section 25.3

Review Key Concepts

1. Some types of legumes include baby lima beans, black-eyed peas, cannellini beans, fava beans, garbanzo beans, Great Northern beans, green and brown lentils, navy beans, peanuts, pinto beans, black beans, red kidney beans, soybeans, and yellow and green split peas.

2. To prepare and cook legumes, legumes must first be rehydrated through soaking and simmering. First, sort through the legumes and remove the shriveled or discolored ones or any foreign objects. Next, rinse the legumes repeatedly until the water runs clear. Soak the legumes as desired and remove any that float. Finally, simmer the legumes until tender, but not too soft.

Practice Culinary Academics

3. English Language Arts Student ads should be accurate and persuasive, and contain information about the health benefits of legumes and the advantages of eating legumes instead of meat. Ads should promote legumes and make people want to try them.

4. Social Studies Nitrogen used to fertilize fields has increased in price about 150% in the last decade. Legumes could provide a far cheaper method of fertilizing fields. Additionally, legumes complement the growth of grasses and extend the growth period to provide forage for livestock for a longer time. Students should be able to represent their research visually/ pictorially.

5. Mathematics Russell can get 20 servings from a 5-pound package of dry beans. If there are 2 cups of volume for every pound, then 5 pounds is 2 × 5 = 10 cups of dry beans. If dry beans triple in volume when cooked, then 10 cups of dry beans results in 10 × 3 = 30 cups of cooked beans. The 30 cups of cooked beans can be used to make 30 ÷ 1.5 = 20 servings of salad.