FRUITS. Fruits Botanically A fruit is an organ that develops from a flowering plant and contains one or more seeds Culinary A fruit is a perfect snack.

Slides:

Advertisements

Similar presentations

Advertisements

Fruits and Vegetables.

When fresh they are known as Produce

FRUITS & VEGETABLES. APPLES Granny Smith Golden Delicious Braeburn Mcintosh.

FRUITS AND VEGETABLES.

FRUITS AND VEGETABLES FROM A TO Z. A APPLE A APRICOT.

Discoloration results from exposure of a fruit’s flesh to the air – Prevention: Coat fruits with some form of ascorbic acid (vitamin C) – Lemon, lime,

Fruits & Veggie Nutrition Fruit & Veggie Nutrition.

Vegetables. Types of Vegetables Hundreds of different kinds of vegetables are available in the market-place. They are colorful, flavorful and nutritious.

F RUITS AND V EGETABLES. B ERRIES Features: Fragile cell structure, pulpy and juicy, tiny seeds embedded in the flesh Examples: Strawberries, blueberries,

Vegetables Vegetables.

Fruits & Veggie Nutrition Fruit & Veggie Nutrition.

PHYTOCHEMICALSPHYTOCHEMICALSPHYTOCHEMICALSPHYTOCHEMICALS.

Vegetables A Healthy Way. Introduction Vegetables are low in fat and sodium and have no cholesterol. They can be high in carbohydrates. But they can be.

Chapter 9 Fruits and Vegetables. What is a fruit? An organ that develops from the ovary of a flowering plant and contains one or more seeds. Or The perfect.

Fruits! Weatherford. Key Points The professional chef and food service manager must be able to select fruits that are high in quality, fresh, and appropriate.

Vegetable Notes.

Vegetables. Vegetables are grouped according to the part of the plant from which they come. FLOWERS: artichokes, broccoli, cauliflower FRUITS: tomatoes,

Lesson 28 List healthy, enjoyable alternatives to eating when you are bored, lonely, sad, or angry. List healthy, enjoyable alternatives to eating when.

Chapter 9 Fruits and Vegetables.

Fruits  Smooth skin and an enlarged fleshy area that surrounds the core.

Fruits and Vegetables. Botanical Names for Vegetables Squash-Cucumbers, zucchini, butternut squash Roots and Tubers- Beets, Turnips, Carrots, Radishes.

Vegetables are from Plants -They are the edible parts of a plant.

Botanical Names for Vegetables - Parts of plant from which they come. Botanical Names for Vegetables - Parts of plant from which they come. Tubers – potato.

Fruits & Vegetables. Fruits and Vegetables  1. Cellulose 2222  A. Determine how produce will be used.  B. Canned products are usually cheaper.

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.

Is a tomato a fruit or a vegetable?

Chapter 17 Fruits On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey

Ch. 26 Notes. Types of Fruits (List them for each of the categories) –Berries: grapes, blackberries, strawberries, raspberries, blueberries –Drupes: cherries,

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ”

Vegetables Yummy Yummy(:. Grouping Vegetables Part of the Plant:  Seeds- Corn, peas, beans  Leaves- Spinach, cabbage, lettuce, bean sprouts  Stem-

FOOD (2). fruit and vegetables 1. pineapple 2. banana.

FRUITS AND VEGETABLES Nutrition Science 2- Importance of a balanced diet Nutriton across the Lifespan 2- Nutritional needs across the lifespan.

Nutrition Fruits are 75 – 95% water Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins & Minerals Fruits Provide:

Vegetables. Vegetables are low in calories. You can serve them raw or cooked. They add color, flavor, texture, and nutrients to meals. You can purchase.

Care and Selection of Fruit. Table of Contents Groups of fruits Nutritional contribution Benefits of fruit Forms of fruit for purchase Purchasing fruit.

VEGETABLES. 4 ways to classify vegetables Part of the Plant 2. Flavor 3. Nutrient Content 4. Color.

FRUITS. Nutrition Fruits are 75 – 95% water Simple Carbohydrate Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals.

Chapter 16 Objectives Identify nutrients found in fruits & vegetables. Recognize qualities to look for when buying fruits & vegetables. Discuss guidelines.

Fruits What you should know about this naturally healthy category of foods.

Vegetables and Fruits Vary Your Veggies Focus On Fruits.

VEGETABLES Versatile Choices. TYPES Come from different edible parts of the plant –Flowers –Fruits –Seeds –Stems –Leaves –Roots –Tubers –Bulbs What’s.

Optimal Fresh Produce Storage Temperatures.

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

Chapter 9 Fruits and Vegetables.

ALL ABOUT FRUITS & VEGETABLES

Fruits and Vegetables.

Chapter 9 Fruits and Vegetables.

ALL ABOUT FRUITS & VEGETABLES

Fruits and Vegetables.

Chapter 9 Fruits and Vegetables.

ALL ABOUT FRUITS and VEGETABLES

Fruits & Veggie Nutrition

Fruits & Vegetables.

Eating Seasonally Daemon Jones, ND

Fruits & Vegetables.

Name that Fruit or Vegetable

Presentation transcript:

FRUITS

Fruits Botanically A fruit is an organ that develops from a flowering plant and contains one or more seeds Culinary A fruit is a perfect snack food, basis of a dessert, colorful sauce, or soup

Fruits Hybrids and Varieties Hybrids Result from crossbreeding fruits from different species Varieties Result from breeding fruit of the same species that have different qualities or characteristics

Berries Blackberries Blueberries Cranberries Currants Raspberries Strawberries

Blackberry Raspberry Cranberry Blueberry

Citrus Grapefruits Kumquats Lemons Limes Oranges Tangerines

Citrus Valencia Oranges Naval Oranges Blood Oranges Tangerines

Exotics Figs Guava Lychees Cape gooseberries Mangosteens Persimmons Pomegranates Prickly pears Rambutans Rhubarb Star fruits

Pomegranate Prickly Pear Rambutan Star Fruit

Figs Guava Lychee Mangosteen

Grapes and Melons Table grapes Melons Cantaloupe Casaba Crenshaw Honeydew Watermelon

Apples Fiji Gala Golden Delicious Granny Smith Jonathan McIntosh Pippin (Newton) Red Delicious Rome Winesap

Pears Anjou Bartlett Bosc Comice Seckel Asian

Stone Fruits Apricots Cherries Peaches Nectarines Plums

Tropical Bananas Dates Kiwis Mangos Papayas Passion fruits Pineapples

Kiwi Red Papaya Mango Passion Fruit

Nutrition Fruits are 75 – 95% water Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals Fruits Provide: Vitamin C (Citrus, melons, strawberries) Vitamin A (Deep yellow and green fruits) Potassium (Bananas, raisins, figs)

We should get 2 c. daily from the Fruits Food Group. Air, Heat and Water Can Destroy Nutrients in both Fruits and Vegetables. Always wash fruits and vegetables to remove pesticides that might remain on the skin. Nutrition, Continued

Guidelines for Selecting Fruits Firm Free From Decay Crisp Smooth Dense Free From Bruises Good Color Good Smell In Season (Will Be Cheaper)

Purchasing and Storing Fruits Purchasing Most fruits are sold by weight or by count Fruits are packed in crates, bushels, cases, lugs, or flats Storing Fruits In: Cold (Refrigerator) Dry Give Them Space

Ripening Ripening happens when starches found in the fruit break down into sugar (Bananas in the fridge) This leads to deterioration or spoilage: Color Lightens Texture Softens Decreases in Acidity Increases in Sweetness

Browning Browning occurs when the cut surfaces of food reacts with oxygen. This is called OXIDATION. To prevent this, cover cut fruits with a liquid containing Ascorbic Acid (Vitamin C).

VEGETABLES

Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits

Botanical Classification Leaves Stems and shoots Roots Tubers Bulbs Seeds Fruits Flowers

Identifying Vegetables Nine Categories or Relationships –Cabbages –Fruit-vegetables –Gourds and squashes –Greens –Mushrooms and truffles –Onions –Pods and seeds –Roots and tubers –Stalks

Cabbages This Family refers to a large number of vegetables used for their heads or flowers –Bok ChoyBroccoli –Brussels sproutsCauliflower –Head cabbagesRed cabbage –KaleKohlrabi –Napa cabbageSavoy

Bok Choy Brussels sprouts Kale Napa cabbage

Kohlrabi Savoy

Fruit-Vegetables Avocados Eggplants –Asian and Western Peppers –Sweet peppers –Hot peppers Tomatillos Tomatoes –Sun-dried tomatoes

Tomatillos Eggplant Japanese eggplant

Gourds and Squashes Chayote Cucumbers Squashes –Winter squashes –Summer squashes

Chayote Winter squash

Greens Lettuce Mustard Collards Sorrel Spinach Swiss chard Turnip greens

Mustard Collards Sorrel Swiss chard

Mushrooms and Truffles Mushrooms

Black Truffles Morel Mushrooms

Onions Bulb onions Garlic Leeks Scallions Shallots

Leeks Scallions Shallots Garlic

Pods and Seeds Corn Legumes Dried beans Fresh beans Shelling peas Edible pea pods Okra

Snow Peas Sugar Snap Peas Shelled peas

Roots and Tubers Beets Carrots Celery roots Jicama Parsnips Radishes Rutabagas Turnips Potatoes

Celery roots Jicama Parsnips Rutabagas

Stalks Artichokes Asparagus Celery Fennel Hearts of palm Bamboo shoots Nopales

Fennel Artichoke Nopales Hearts of palm

Baby Vegetables Baby globe carrots Baby zucchini with blossoms Baby yellow squash with blossoms Chiogghi beets

Nutrition Vegetables provide the following Vitamins and Minerals: –Vitamin A –Vitamin C –Vitamin D –Potassium –Folic Acid –Calcium –Magnesium

Nutrition, continued… Vegetables contain NO cholesterol They are low in calories, fat and sodium (They are “Nutrient Dense”) We should eat 2 ½ c. daily from the Vegetable Food Group.

Best Cooking Methods for Preserving Nutrients The two BEST methods are: –Microwaving –Steaming You can also: –Bake –Stir-Fry –Simmer –Sauté

Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables Cook in larger pieces Use small amounts of water Cook only until “fork” tender Cook quickly Save the water used to cook in for soups and gravies (most nutrients dissolve into the water)