Today in Foods 1 Notes on Fruits & Vegetables Mini-Lab Fruit Kabobs

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Presentation transcript:

Today in Foods 1 Notes on Fruits & Vegetables Mini-Lab Fruit Kabobs Dilly Dippers (Vegetables & Dill Dip) Essential Questions: What is a drupe? Is a tomato a fruit or a vegetable? Standards: C2 Implement safety & sanitation procedures E2 Demonstrate a variety of health food preparation techniques.

CH.30 & 31 FRUITS & VEGETABLES Types Storing Nutrients Convenience Buying Preparing

Types of Fruits Melons- cantaloupe, honeydew, watermelon Berries- strawberries, grapes, blueberries Citrus- oranges, lemons, limes, grapefruit Pomes- apples, pears Drupes- peaches, plums, cherries, nectarines Tropical- bananas, kiwi, papaya

Types of Vegetables Roots- carrots, beets, turnips Stems- celery, asparagus Tubers-potatoes Leaves-spinach, lettuce, collards Bulbs- onions, garlic Flowers- broccoli Seeds- corn, beans, peas Fruits- tomatoes, cucumbers, eggplant

Nutrients Excellent source of vitamins, minerals & fiber. Low in fat and sodium No cholesterol 2-4 Fruits and 3-5 Vegetables= 5 A Day

Buying Fresh Produce Year Round or In Season Ways to Purchase Loose Bag Plastic Covered Tray Unitized- held together

Buying Fresh Produce General Guidelines Buy top quality for most nutrients and longest lasting Buy only what you can store and use (1 week) Inspect for damaged, spoiled, wilted, & bruised Buy according to weight when possible

Buying Fresh Produce MATURE- reached their full size and color but may not be ready to eat RIPE- tender with pleasant aroma and fully developed flavors

Storing Fresh Produce Don’t Wash until ready to use because the added moisture will speed up spoiling. Most produce should be stored in the refrigerator. Some exceptions include: apples, onions, potatoes. These can be stored in a cool, dry place.

Convenience Forms Canned Fruits- have less fiber & more sugar Frozen- thaw partially only or will be mushy Dried- sweet & chewy Canned Vegetables- often have added sodium (look for no salt added on the label) Juice- look for 100% juice (not juice drinks)

Preparing Raw Fruits & Vegetables Washing Removes pesticide residues, dirt and germs. Even if you are going to peel, wash first to prevent cross-contamination. Cutting Serve ASAP To prevent darkening- coat with a form of ascorbic acid (Vitamin C) ex: lemon juice Serving & Storing If arranged ahead of time- cover & refrigerate Use your imagination! Be Creative = ex: Garnishes