Some of the classifications proposed in the previous chapter are more relevant given that they allow an understanding of the product and an assessment of its possible culinary applications: some of these fundamental criteria are morphology, state of ripeness, size and variety. The culinary uses that a product can have will, to a great extent, be conditioned by these factors. Consequently, this specific information is important in the sense that it facilitates the planning of the culinary process in a restaurant.
The use of different criteria allows us to propose multiple ways of classifying products and offers great scope. Given that there are numerous classification criteria, we have grouped them in two broad categories: firstly, into more generic grouping mechanisms applicable to all unelaborated products. These are then subdivided into other smaller groups to enable us to order the classification criteria according to the given subject matter. The second broad category is into specific classifications according to which domain the products belong. All classifications have been selected to provide information that enables the product to be better understood, thereby permitting a more satisfactory culinary application.
To conclude this work, we carry out an exercise that puts into practice the classifications described. We have chosen the Monterosa tomato to enable us to assess the extent to which these classifications are useful, make sense and add value to gastronomy. Furthermore, this classification system will act as a complement to the descriptive research files drawn up for each of the products.