bf fruit and vegetable unit

Fruits are usually appetizers, dessert, or eaten “out of hand” Available: fresh, frozen, canned, dried Staple: will keep some time without refrigeration Semi-perishable: will keep for

FRUITS & VEGETABLES

It is important to eat a diverse selection of fruits

& veggies.

UNIT 6

FRUITS & VEGETABLES

What do I need to know about the selection, nutrition,

classification, of produce?

UNIT 6

Vegetable Poster ~ Due Friday, April 12

Your poster will just be a standard size printer paper Preferably printed in color Do NOT have a solid color as the background of your poster You will need to avoid conventional errors, poor use of space, and inaccuracy In addition, you need to send a copy of your printed poster to me as an attachment (skerstet@ccsd.cc) I will project it on the screen for you to share with your class Your poster needs to include:

1) The vegetable’s name (common name & Latin name).

2) Picture of the vegetable as it grows in the ground.

3) Picture of the vegetable as it typically seen when purchased.

4) Recipe on the back of your poster or on a separate paper.

5) A complete sentence stating which part of the vegetable plant it comes from.

6) The climate the vegetable grows in and when it is in season.

7) Nutritional Value & calories in a serving (indicate what constitutes a serving).

8) Preserving &/or Storing methods.

9) Cultural, historical, & or unusual facts about the chosen vegetable.

10) Tips for consumers in selecting the best quality.

Vegetable Poster ~ Due Friday, April 12

Your poster will just be a standard size printer paper Preferably printed in color Do NOT have a solid color as the background of your poster You will need to avoid conventional errors, poor use of space, and inaccuracy In addition, you need to send a copy of your printed poster to me as an attachment (skerstet@ccsd.cc) I will project it on the screen for you to share with your class Your poster needs to include:

1) The vegetable’s name (common name & Latin name).

2) Picture of the vegetable as it grows in the ground.

3) Picture of the vegetable as it typically seen when purchased.

4) Recipe on the back of your poster or on a separate paper.

5) A complete sentence stating which part of the vegetable plant it comes from.

6) The climate the vegetable grows in and when it is in season.

7) Nutritional Value & calories in a serving (indicate what constitutes a serving).

8) Preserving &/or Storing methods.

9) Cultural, historical, & or unusual facts about the chosen vegetable.

10) Tips for consumers in selecting the best quality.

1. Fold your paper into 8 equal

flower

• Fruit: ripened ovary of a plant with fused adjacent parts

• Vegetable: other edible parts of a plant

Tomatoes…… fruit or vegetable????

Vegetables are commonly part of the main course.

Fruits are usually appetizers, dessert, or eaten “out of hand”

Available: fresh, frozen, canned, dried

Staple: will keep some time without refrigeration

Semi-perishable: will keep for sometime if refrigerated

Perishable: poor keeping quality even if refrigerated

http://www.sciencebob.com/questions/q-tomato_fruit_vegetable.php

Ch 6 ~ FRUITS & VEGGIES

• Provides many vitamins and minerals.

• Vegetables come from many parts of a plant:

Broccoli

Cauliflower

Artichokes

Garlic Onions Shallots

Carrots Beets Parsnips Radish Turnip

Potatoes Sweet potatoes Yams

Spinach Lettuce Cabbage Chard

Leaf Buds: Brussel Sprouts

Tomatoes Pumpkins Cucumbers Zucchini String bean Squash Pepper

What are legumes?

http://www.dietriffic.com/2007/09/09/what-are-legumes/

Bell Ringer

You have 2 minutes to share with your group your favorite way to have a

certain vegetable prepared.

(For me, I can’t decide between steamed carrots with honey & butter

OR grilled zucchini! My Lindsey says she loves artichokes stuffed & steamed!)

Veggie Cookery

The greener the vegetable, the higher it is in vitamins and minerals Which is nutritionally better, spinach or ice-burg lettuce?

Cooking vegetables helps humans to digest veggies more easily Goals in cooking veggies:

1) preserve nutritive value,

2) enhance flavors & textures,

3) retain shape & color

Two methods of cooking veggies:

1) Moist (boil, fry, steam, stir-fry)

2) Dry (bake, broil)

Veggie Cookery

Remember:

B vitamins, vitamin C, & minerals are dissolved readily in water… the less water, the less nutritional loss)

B vitamins & Vitamin C are destroyed by heat & air

3) Bring water to a boil to shorten cooking time

(A, D, & E are dissolved in fat)

(the more cut edges, the more nutrients lost)

7) Do not use baking soda

8) Cook only until tender

COLOR

Green: due to cholrophyll, does not dissolve in water – will change to olive green when heated Baking soda may keep

color green, but destroys nutrients

Yellow & Orange : due to carotenoids – also insoluble in water the body converts carotene into vitamin A Vitamin A is

found in yellow & dark green veggies (The dark green masks the yellow) What kind of vitamin is vitamin A?

Red: ( purple or blue ): anthocyanins, soluble in water The color will fade/disappear when cooked.

White : anthoxanthins, soluble in water, whiter if cooked with acid such as cream of tartar, lemon juice, vinegar… don’t use baking soda for the acid!

Th ree

im po rta nt thi ngs

Cook in small amount of water

Cover all but strong vegetables

Add vegetables to boiling water

No baking soda Serve or use liquid

½ c cooked

1 medium apple, potato, etc.

Develops full flavor Generally (except apples, bananas, & pears) best when tree or vine ripened

Wash & dry before storage Under-ripe fruit ripens best at room temp.

Determined by:

Color, Size, Shape Degree of maturity Freedom from defects

Grading

Must be washed

Apples, bananas, peaches – darken rapidly

(enzymes oxidize the tannins = brown color

STUDY GUIDE FOR FRUITS & VEGETABLES

fresh, frozen, canned, dried

Fruits

Vegetables

nutrient

bacteria insecticide pesticide

a. Solution of ‘Fruit Fresh’

b. Coat with citrus juice

c. Coat with a syrup

d. cooking root, tuber, stem, bulb, seed, flower, leaf, fruit

STUDY GUIDE FOR FRUITS & VEGETABLES

dessert bread

every other day

Carrot, cantaloupe, pumpkin, Squash, sweet potatoes, yams

daily

Bell Ringer

Take 2 - 3 minutes to read over your notes that were taken related to

purchasing and storing fruits & vegetables

Is there anything you wrote that you look back on and don’t understand

or have questions about?

Study Guide for Purchasing & Storing Produce

1 Fruits or vegetable salad in a meal adds contrasts in texture, flavor, and .

2 Honey Bee Ambrosia Salad is high in Vitamin because it contains oranges, orange juice, and lemon juice.

3 Too much exposure to the causes fruits and vegetables to lose vitamins and other nutrients.

4 When you examine fresh fruits and veggies for quality, do not them.

5 Buy fresh vegetables and fruits in , not packaged on Styrofoam trays and wrapped.

6 Don’t buy canned products with _ or bulging lids.

7 Larger cans of food usually cost MORE / LESS per serving than food packed in small or individual cans.

Study Guide for Purchasing & Storing Produce

8 Don’t buy frozen fruits and vegetables that have been thawed and then _.

9 Read the descriptive on processed foods for the list of ingredients.

10 _ fruits and vegetables thoroughly and dry them before serving.

11 Store fresh produce in the _drawer of the refrigerator.

12 Store foods with a strong in tightly closed plastic bags

13 Use the ripest, most perishable fruits and vegetable _.

14 Store canned and dried foods in cool, _, dark areas.

15 Before a can is opened, the top should be _ to eliminate contamination.

Study Guide for Cooking Vegetables

1 Human beings _ and absorb cooked vegetables more easily than raw one.

2 What are the four goals for cooking vegetables?

3 What are four techniques for cooking vegetables? (ex Simmer)

a) b) c) d)

4 Cook vegetables in as SHORT/LONG a time as possible to assure maximum flavor, crisp texture, and retention of

color and nutrients.

5 Frozen foods take MORE/LESS time to cook than fresh foods.

6 When cooking vegetables, use as little _ as possible to avoid the loss of Vitamin C.

7 Carrots are an excellent source of Vitamin .

digest

boil

Retain shape

grill

Retain nutrients Retain colo r Enhance flavor

steam Bake… roast, stir-fry, sautee, broil

water

A

http://www.nutritionvista.com/NutritionBuzz/preventing-nutr ient-loss-during-cooking,236.aspx

How to prevent nutrient loss during cooking:

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What is the function of fiber in the diet?

• Adds bulk to diet

• Makes you feel full faster

• Helps control weight

• Aids digestion

• Prevents constipation

• Treatment / Prevention for diverticulosis

or diverticulitis

• Controls / lowers risk of diabetes

• Lowers risk of heart disease

1. What happens to overcooked fruits?

2. What can we add to water when cooking green vegetables to brighten color?

3. What is the problem with adding baking soda to brighten color?

4. If fruit appears green, what would that usually indicate?

5. What does careless handling of fruits cause?

6. What is the difference in nutrition between fresh & canned or frozen produce?

7. What do you know about bulging or dented cants?

8. List 5 things produce offers to our diets / our plates!

9. What does fiber assist us with & which food groups do we get it from?

10. What is the thickened section of a plant root called?

11. What fruits grow on trees?

12. What produce grow on vines?

13. Why is it advised to cook vegetables with as little water as possible?

14. What is present in some vegetables making them appear green?

15. Vegetables high in carotenoids are high in which vitamin?

16. Define staple.

17. Define perishable

18. What are the two BASIC methods of cooking vegetables?

19. Name two objectives in cooking vegetables?

20. Name two more objectives.

21. Name two cooking methods that best preserve nutrients.

22. Name the 4 forms in which we can purchase fruits & veggies.

23. What 3 vitamins are most abundant in fruits & veggies.

24. Where do you store canned produce?

25. What two things are usually true about produce in season?

26. What is the best way to determine if vegetables are fully cooked?

27. Name a vegetable we eat in the seed form?

28. The root form?

29. The fruit form?

30. The stem form?

31. The flower form?

32. The tuber form?

33. What 4 criteria are vegetables graded on?

34. Define semi perishable.

REVIEW & REFLECT…

BERRIES POMES CITRUS

Small fruits with thin skins; most are highly

perishable

Outer skin covering, soft fleshy fruit, contains

a single seed (stone or pit)

Thick outer rind, flesh separates into segments

Large, juicy fruits with thick rinds & many

seeds; belong to gourd family

Imported from warm climates, considered to

be exotic Have a central, seed-containing core surrounded by a thick layer of flesh

So…what’s in season?

http://cuesa.org/page/seasonality-chart-vegetables

When buying local fruit & vegetables in season, it is fairly safe

to assume it is more nutritious, less expensive, more flavorful,

and readily available!