2. Strawberries
a. firm, free from decay
b. bright red
c. uniformly large or medium in size
3. Pineapples
a. yellowish brown
b. stiff leaves which may be pulled from fruit; base of leaves
is white to a depth of one inch
c. stem end not soft or discolored
1 The stringy material of bananas is not indigestible, but it is bitter.
1 8 Breakfast
4. Bananas (test for ripeness)
a. tip yellow or brown, not green
b. skin flecked with brown
5. Muskmelons (test for ripeness)
a. appearance of rind
(1) green meat : heavy, well-raised and rounded veins; color
under veins — light green or yellowish green
(2) pink meat : veins flat, except at blossom end ; color under
veins — yellowish
b. stem end clean, with no ragged edges
c. fragrant odor
6. Apples (classification)
a. (1) early (ripe in summer)
(2) winter (ripe in fall)
b. (1) cooking — greening, Baldwin, Rome beauty
(2) eating — Delicious, Jonathan
(3) eating and cooking — winesap, McIntosh, Grimes golden,
northern spy
Purpose of washing fruits:
To remove dirt and poisons used in spraying.
Method of washing large fruits:
Immerse in water or hold under open faucet.
Use scrub brush.
Dry with a towel fruits served with their skins on.
Method of washing berries and grapes:
Place in a strainer or colander ; hold under open faucet ; let drain.
Remove stems of berries after washing.
Method of serving fresh fruits:
Whole or halved, or pared and sliced.
REVIEW QUESTIONS AND EXERCISES
Read each statement very caref ully and decide whether it is true or false.
On a sheet of paper or in your notebook put in a column the numbers cor-
responding to the statements. After each number write the word True or
the word False.
1. Navel oranges contain seeds.
2. Windfall apples are apt to be bruised.
3. Heavy oranges are usually juicy.
4. A banana whose skin is green at the tip is ripe.
5. It is thrifty to buy the largest oranges.
6. Muskmelons do not have a fine flavor unless they are ripe.
19
Selecting and Serving Fruits
7. A honeydew melon has a rough skin.
8. The Delicious apple is a good cooking apple.
9. Ripe pineapples are yellowish brown.
10. A banana is not fit to eat uncooked unless it is ripe.
Each of the following statements is completed in more than one way.
Only one way is correct. Read each statement carefully and choose the
best word or phrase to complete it. Then copy the sentence, including only
the correct conclusion.
11. It is well to extract orange juice to be served at breakfast
(а) the evening before ( b ) shortly before serving.
12. Fruit needs to be washed ( a ) to make it keep better ( b ) to remove
dirt and poisons used in spraying.
13. Strawberries should be stemmed ( a ) before washing ( b ) after
washing.
14. Large fruits with rough skins should be washed (a) with a brush
(б) by dipping in a pan of water.
15. When peaches are served whole or halved, it is advisable to use
(a) paper napkins ( b ) linen napkins.
HOME WORK
1. If possible, select some fruit at market. When you buy the fruit
consider it from the standpoint of quality and good value.
2. Take a report on fruit buying to your teacher. The following
plan may help you in making the report.
Name of Fruit
Points Indicating
Good Quality of Fruit
Points Indicating
Good Value
How Fruit Was Sold
i.e., by Measure,
Weight, or Number
Page 14
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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2. Strawberries
a. firm, free from decay
b. bright red
c. uniformly large or medium in size
3. Pineapples
a. yellowish brown
b. stiff leaves which may be pulled from fruit; base of leaves
is white to a depth of one inch
c. stem end not soft or discolored
1 The stringy material of bananas is not indigestible, but it is bitter.
1 8 Breakfast
4. Bananas (test for ripeness)
a. tip yellow or brown, not green
b. skin flecked with brown
5. Muskmelons (test for ripeness)
a. appearance of rind
(1) green meat : heavy, well-raised and rounded veins; color
under veins — light green or yellowish green
(2) pink meat : veins flat, except at blossom end ; color under
veins — yellowish
b. stem end clean, with no ragged edges
c. fragrant odor
6. Apples (classification)
a. (1) early (ripe in summer)
(2) winter (ripe in fall)
b. (1) cooking — greening, Baldwin, Rome beauty
(2) eating — Delicious, Jonathan
(3) eating and cooking — winesap, McIntosh, Grimes golden,
northern spy
Purpose of washing fruits:
To remove dirt and poisons used in spraying.
Method of washing large fruits:
Immerse in water or hold under open faucet.
Use scrub brush.
Dry with a towel fruits served with their skins on.
Method of washing berries and grapes:
Place in a strainer or colander ; hold under open faucet ; let drain.
Remove stems of berries after washing.
Method of serving fresh fruits:
Whole or halved, or pared and sliced.
REVIEW QUESTIONS AND EXERCISES
Read each statement very caref ully and decide whether it is true or false.
On a sheet of paper or in your notebook put in a column the numbers cor-
responding to the statements. After each number write the word True or
the word False.
1. Navel oranges contain seeds.
2. Windfall apples are apt to be bruised.
3. Heavy oranges are usually juicy.
4. A banana whose skin is green at the tip is ripe.
5. It is thrifty to buy the largest oranges.
6. Muskmelons do not have a fine flavor unless they are ripe.
19
Selecting and Serving Fruits
7. A honeydew melon has a rough skin.
8. The Delicious apple is a good cooking apple.
9. Ripe pineapples are yellowish brown.
10. A banana is not fit to eat uncooked unless it is ripe.
Each of the following statements is completed in more than one way.
Only one way is correct. Read each statement carefully and choose the
best word or phrase to complete it. Then copy the sentence, including only
the correct conclusion.
11. It is well to extract orange juice to be served at breakfast
(а) the evening before ( b ) shortly before serving.
12. Fruit needs to be washed ( a ) to make it keep better ( b ) to remove
dirt and poisons used in spraying.
13. Strawberries should be stemmed ( a ) before washing ( b ) after
washing.
14. Large fruits with rough skins should be washed (a) with a brush
(б) by dipping in a pan of water.
15. When peaches are served whole or halved, it is advisable to use
(a) paper napkins ( b ) linen napkins.
HOME WORK
1. If possible, select some fruit at market. When you buy the fruit
consider it from the standpoint of quality and good value.
2. Take a report on fruit buying to your teacher. The following
plan may help you in making the report.
Name of Fruit
Points Indicating
Good Quality of Fruit
Points Indicating
Good Value
How Fruit Was Sold
i.e., by Measure,
Weight, or Number