Cooking 101: Fruit, Vegetable, and Herb Identification and Fabrication

November 7, 2008

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.

Unit 12: Fruit, Vegetable, and Herb Identification and Fabrication

This is a list of the various posts I’ve written about fruit, vegetable, and herb identification and fabrication.  Check back for updates and new posts.

Fruits

What Are Currants? - This article explains what currants are and where they are used.

Vegetables

Varieties of Potatoes - This article explains the difference between the various potatoes you see in the store and how these differences affect cooking.

Lettuce Wrap Up - This post shows the different types of lettuce, tells what they taste like, and how long they can be kept fresh.

What Are Leeks? - This post explains what leeks are and what to look for when buying them.

How to Prepare Leeks - This article illustrates how to clean and cut leeks for various purposes.

Herbs

Preserving Fresh Basil - This post offers a tip on keeping your basil fresher, longer.

Flat-Leaf Parsley vs. Curly Parsley - This post explains the difference between these two types of parsley.

Posted in Cooking 101, Food Profiles |