1. Preparing Fruits

2. Lesson Objectives Improve the quality of fruits served. Improved the variety of fruits served. Improve the appeal of fruits served. 2

3. Preparing Fruits: Important Terms Culinary* Culinary Technique* Ethylene Gas Just-In-Time Preparation* Mise en Place (Meez-un-plahss)* Nutrients* Seasonal Produce * Discussed in a prior lesson 3

4. Mise en place Cutting boards Slicing equipment Knives Produce sink 4

5. Guidelines for Washing Fruit Follow state or local health department requirements. Wash hands using the proper procedure prior to handling fruit. Wash, rinse, sanitize, and air-dry all food- contact surfaces. 5

6. Washing Fruit (cont.) Wash all raw fruits thoroughly under cold running water before combining with other ingredients, including: – unpeeled fresh fruits served whole or cut. – fruits that are peeled and cut. Packaged fruits labeled as being previously washed and ready-to-eat are not required to be washed. 6

7. Washing Fruit (cont.) Scrub the surface of film fruits using a clean and sanitized brush designated for this purpose. Remove any damaged or bruised areas. Label, date, and refrigerate fresh-cut items. 7

8. Using, Handling, and Storing Fruit Review Using, Handling, and Storing Fruits chart in Participant’s Workbook. Produce Safety fact sheets. Available at NFSMI.org Best Practices for Handling Fresh Produce in Schools fact sheet. Available at NFSMI.org 8

9. Ethylene Gas Ethylene Producing Produce Ethylene Sensitive Produce What are examples of each? 9

10. Menu Planning Tips Offer more fresh fruits daily. Offer cut-up fresh, frozen, canned, or dried fruit as a topping for yogurt. Offer fruit rich in potassium (bananas). 10

11. Offer fruit as snacks. Offer fresh fruits using a variety of presentations. 11 Menu Planning Tips (cont.)

12. Demonstration A selection of fresh fruit. 12

13. Purchasing Healthy School Foods Purchase fruits canned in light syrup or natural fruit juices instead of heavy syrup. Purchase fresh fruits, when feasible, to substitute for canned fruits. Look to local farmers as an alternative for purchasing fresh produce. www.farmtoschool.orgwww.farmtoschool.org for more information 13

14. Demonstration Various purchasing forms of a fruit: Fresh Frozen Dried Canned Juiced 14

15. Activity Review labels of canned fruit in heavy syrup, light syrup, or natural juice. 15

16. Healthy Fruit Facts Provide important vitamins, minerals, and other nutrients. Excellent source of vitamin C. Low in fat. Low in sodium. 16

17. Basic Principles of Preparing Fruits Use fresh fruits at their peak of ripeness. Wash fresh fruits under cool, running water before they are peeled or stemmed. Cut fresh fruits in to the largest pieces that are acceptable for serving to children. 17

18. Basic Principles of Preparing Fruits (cont.) Prepare fruit dishes so they have an appealing appearance. Prevent oxidation or browning of fruits by using an acid, such as lemon or pineapple juice immediately after cutting. Store and serve at the right temperature. 18

19. Activity Demonstrate apple dipped in lemon juice and apple that was not dipped. Discuss the Flavor Enhancement Chart in participant’s workbook. Taste test herbs and spices. 19

20. Video: Preparing Fruits 20

21. Fruit Salads and Side Dishes Select the appropriate form for the recipe. Prepare in serving size pieces and keep chilled and covered until service. Prepare fruit dishes so that they have the appropriate texture. 21

22. Video: Preparing Fruit Side Dishes 22

23. Baked Fruits Select a recipe for the baked fruit item. Use the right form of the fruit for the recipe. Prepare the baked fruit recipe. 23

24. Video: Preparing Baked Fruit 24

25. Fruit Sauces Select a recipe for the fruit sauce. Use the right form of the fruit for the recipe; adjust sugar as needed. Prepare the fruit sauce recipe. 25

26. Video: Preparing Fruit Sauces 26

27. Activity Review the Quality Score Card for Fruits found in the Participant’s Workbook. 27

28. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!