Ingredient of the Month Archives

2021

September 2021 - Pecans

There are over 1,000 varieties of pecans. They are sold in several forms including whole pecans, pecan halves, pieces, granules and meal. Complete the quiz by logging on to the ACF online learning center to earn one hour of continuing-education credits toward ACF certification.

August 2021 - Chickpeas

Chickpeas are pulses, which are the edible seeds of plants in the legume family. They have a buttery texture and nutty taste. Complete the quiz by logging on to the ACF online learning center to earn one hour of continuing-education credits toward ACF certification.

July 2021 - Guava

Guava is a fruit-bearing tree in the Myrtaceae family. Guava trees produce small five-petaled, white flowers that yield round, oval or pear-shaped berries. Complete the quiz by logging on to the ACF online learning center to earn one hour of continuing-education credits toward ACF certification.

June 2021 - Cucumber

Cucumber is a creeping plant of the gourd family Cucurbitaceae, widely cultivated for its edible fruit. Cucumbers have a mild, slightly sweet flavor. Complete the quiz by logging on to the ACF online learning center to earn one hour of continuing-education credits toward ACF certification.

May 2021 - Durian

A Durian is a large, oval, tropical fruit with a thorn covered husk. The sweet and savory flavor of durian is wholly unique and has prompted extremely diverse opinions. Complete the quiz by logging on to the ACF online learning center to earn one hour of continuing-education credits toward ACF certification.

April 2021 - Hemp Seeds

Hemp is a plant in the species Cannabis sativa and is cultivated for its fibre or its edible seeds. Hemp seeds have a pleasantly nutty taste, like a cross between a sunflower seed and a pine nut. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


March 2021 - Butter

Butter is a dairy product made from the fat and protein of milk or cream.In order for a churned dairy product to be considered butter in the United States, it must contain at least 80 percent butterfat. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


February 2021 - Bananas

Bananas are an elongated, tropical berry with a thick skin and soft sweet flesh. The most common varieties are yellow when ripe. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


January 2021 - Parsnips

Parsnip is a root vegetable closely related to carrot and parsley. The distinctive sweet flavor of the root will only develop after the first frost. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


2020

December 2020 - Rambutans

Rambutan skin is reddish when ripe and covered with pliable spines or “hairs”. The fruit’s flesh is a translucent white similar in appearance to a lychee. Rambutans have a sweet, slightly acidic flavor reminiscent of grapes. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


November 2020 - Ullucus

Ullucus tuberosus, also known as Ulluco (pronounced oo-*yoo*-koh) are grown primarily as a root vegetable but the leaf is also edible. Ulluco have a brightly colored waxy skin in a variety of yellows, pinks and purples. These tubers are typically smooth and can be spherical or elongated. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


October 2020 - Persimmon

A persimmon is botanically a berry that comes from the edible fruit trees in the genus, Diospyros. In color, the ripe fruit range from glossy light yellow-orange to dark red-orange depending on the species and variety. There are astringent and non-astringent varieties. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


September 2020 - American Lamb

Lamb is meat that comes from sheep that is less than a year old. Sheep raised in the United States are generally processed at 7-10 months. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


August 2020 - Umami Base

Umami or savory taste is one of the five basic tastes (along with sweetness, sourness, bitterness, and saltiness). It can be described as a pleasant “brothy” or “meaty” taste. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


July 2020 - Tarragon

Tarragon is a species of perennial herb in the sunflower family. Tarragon has a distinguishing aroma that is reminiscent of anise and vanilla. French tarragon leaves produces the same mouth-numbing sensation as with a Sichuan peppercorn. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


June 2020 - Peanut

June 2020 - Peanut

Peanuts are botanically classified as legumes. However, for culinary, research and nutritional purposes, peanuts are considered a nut. In the U.S., peanuts and peanut butter are the most popular nut choice and comprise 67% of all nut consumption. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


May 2020 - Calendula

May 2020 - Calendula

Calendula is an edible flower known by many other names including pot marigold. This plant is often confused with the French or African marigolds which are actually members of the Tagetes family and are inedible. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


April 2020 - Avocados

April 2020 - Avocados

Avocados have gained significant popularity in recent years - in 2019 alone, Mexico exported over 2.1 billion avocados to the United States. A nutrient dense, heart healthy fruit, avocados contribute unsaturated fats and contain nearly 20 vitamins, minerals and phytonutrients. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


March 2020 - Vanilla Extract

March 2020 - Vanilla Extract

Vanilla is a member of the orchid family.Vanilla extract is a solution made by steeping cured vanilla pods in alcohol until the flavor is infused. According to FDA specifications, pure vanilla extract contains 13.35 ounces of vanilla beans per gallon during extraction. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


February 2020 - Edible Seaweed

February 2020 - Edible Seaweed

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used in the preparation of food. Edible seaweed has an umami flavor- a pleasant savory taste, which results from a high level of the amino acid, glutamate. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


January 2020 - Tangerines

January 2020 - Tangerines

Tangerines are a group of citrus fruit consisting of hybrids of mandarin oranges. The taste of a tangerine is sweeter and less acidic than that of an orange. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


2019

December 2019 - Havarti

Havarti is a semi-soft cow’s-milk cheese. Havarti is smooth, with no rind, and creamy to pale yellow in color. It has small irregular holes in it known sometimes as “eyes.” It has a buttery aroma with subtle sweet and acidic notes. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


November 2019 - Rosehips

The rose hip (rosehip) is also called rose haw and rose hep. It is the accessory fruit of the rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Fresh rose hips are semi-sweet in taste but each haw holds a number of small seeds and hairs, which must be removed before consumption. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


October 2019 - Chestnuts

Chestnuts are the fruit of the Castanea tree. A spiny husk called a burr protects the chestnut. Chestnuts are typically harvested mid-September through November and are one of the easiest nut varieties to harvest and prepare for storage. Chestnuts can be used as an alternative to most other nuts though their sweet and earthy flavor will give any dish a unique twist. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


September 2019 - Star anise

Star anise is a spice made from the dried fruit of an Illicium verum tree. The fruits of this tree have tiny oval seeds contained in pods shaped like a star. These pods are tough-skinned, rust-colored and have five to ten points. Both the pod and the seeds can be consumed. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


August 2019 - Honey

Honey is a sweetener that is produced by honey bees. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture. Honey has a range of colors and flavors. The shades range from almost colorless to dark brown. The aroma of honey may be reminiscent of the flower from which the bee collected the nectar. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


July 2019 - Apricot

Apricot is a drupe, or stone fruit, that belongs to the rosaceae family. There are about a dozen varieties of apricots widely sold throughout the United States. All varieties are similar in taste, but differ somewhat in size and color. Color can range from yellow to deep orange. They are in season from May through July. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


June 2019 - Turkey

Turkey meat, commonly referred to as turkey, is muscle and can be classified as white or dark. The turkey’s breast meat is white and contains less fat. Turkeys use their legs continuously, which is why the thighs and drumsticks are sources of flavorful, vitamin and mineral-rich dark meat. Turkey meat is a lean protein powerhouse. Just one serving of turkey is worth half the daily recommended value of protein. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


May 2019 - Radishes

Radishes are edible root vegetables and are cousins of mustard and cabbage. Radishes have a mild to hot peppery flavor and crunchy texture. Radishes are usually grown as annuals and are harvested before they flower. They range in shape from spherical to long and cylindrical or tapered, and the outside skin can be white, yellow, pink, red, purple, or black. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


April 2019 - American Lamb

Lamb is the meat that comes from sheep that are less than a year old. Sheep raised in the United States are generally processed at 7 to 10 months of age. Lamb meat is made up of muscles held together by collagen and silverskin. Lamb is a primary protein in many countries throughout the world, especially in regions of North Africa, the Middle East and parts of Europe.  Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


March 2019 - Lemons

Lemons grow on a small tree in the flowering plant family Rutaceae. The outer rind, or peel, is yellow when ripe and rather thick in some varieties. The inside pulp is pale-yellow and split into 8 to 10 segments. Due to the lemon’s acidity level, it has a distinct sour taste. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


February 2019 - Pulses

Pulses are the dry, edible seeds of plants in the legume family. They are individually known as chickpeas, lentils, dry peas, and beans. They are versatile, affordable, sustainable, and nutrient-rich. High in protein and fiber, they are an excellent fit for gluten-free and flexitarian diets! Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.


January 2019 - Molasses

Molasses is a sweetener that is formed as a byproduct of the sugar-making process. It is usually produced from crushed sugar cane or sugar beets. While today it is often thought of as a baking ingredient, it adds aroma, color, and wonderful texture to a number of sweet and savory dishes. Complete the quiz by logging on to the ACF online learning center, to earn one hour of continuing-education credits toward ACF certification.