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Fruits and Vegetables. Botanical Names-Veggies Tubers ◦Potato Roots ◦Beets ◦Turnips ◦Carrots ◦Radishes ◦Sweet potato Bulbs ◦Onion ◦Garlic Stem ◦Celery.

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Presentation on theme: "Fruits and Vegetables. Botanical Names-Veggies Tubers ◦Potato Roots ◦Beets ◦Turnips ◦Carrots ◦Radishes ◦Sweet potato Bulbs ◦Onion ◦Garlic Stem ◦Celery."— Presentation transcript:

1 Fruits and Vegetables

2 Botanical Names-Veggies Tubers ◦Potato Roots ◦Beets ◦Turnips ◦Carrots ◦Radishes ◦Sweet potato Bulbs ◦Onion ◦Garlic Stem ◦Celery ◦Mushrooms ◦Asparagus (stem) Seeds ◦Beans ◦Peas ◦Corn Flower ◦Cauliflower ◦Broccoli ◦Asparagus (tops) Leaves ◦Brussels sprouts ◦Cabbage ◦Lettuce ◦Spinach ◦Greens ◦Bok Choy Fruit ◦Tomato ◦Green pepper ◦Squash ◦Cucumber ◦Pumpkin ◦zucchini

3 Color=nutrients Red ◦A, C, Thiamin (B 1 ) iron Green ◦A, B, C, iron, calcium White ◦B, C, iron, calcium Yellow ◦A, B, C, calcium Other nutrients ◦Chlorophyll, carbohydrates, incomplete proteins

4 Selecting Fresh Veggies Crisp Bright color Firmness Soundness Absence of bruises and decay Not overripe

5 Botanical Names-Fruits Pome ◦Apple, pear, kiwi Drupe ◦Peach, nectarine, apricot, cherry, plum, prune Berries ◦Raspberries, strawberry, grape Citrus ◦Grapefruit, lemon, orange, lime Melon ◦Casaba, cantaloupe, watermelon Tropical ◦Banana, mango, pomegranate, avocado, pineapple, gauava, papaya

6 Selecting Fresh Fruits Buy ◦Firm to the touch, the right color, well- shaped, heavy for size, aromatic, in good condition Avoid ◦Too soft or too hard, green or underripe, damaged, bruised, decayed, mildewed, discolored

7 More selection tips Canned: ◦They can be whole, sliced, or in pieces. ◦Come packed in juice or light, heavy or extra heavy syrup ◦Packed in cans or jars ◦Purchase the size container that meets your needs ◦Usually less expensive than frozen or fresh ◦Cost depends on brand, can size, quality, and packing liquid ◦Jars free from dents, bulges, leaks ◦Cover and store in separate container after opening Dried Fruit ◦Most common: raisins, prunes, dates, and apricots ◦Other common fruits: apples, peaches pears, figs, pineapple, bananas, and papayas ◦Come in boxes or plastic bags ◦Larger fruits generally cost more than smaller fruits ◦Choose fruits that are fairly soft and pliable ◦Store unopened in a cool, dry, dark place ◦After opening store in air tight containers. Frozen: ◦Available sweetened and unsweetened ◦Whole or in pieces ◦Most common: blueberries, raspberries, strawberries, and cherries ◦Most come in plastic bags, and paper/plastic cartons ◦May lose texture quality during freezing ◦Less expensive than fresh ◦Cost depends on brand, packaging, size, added ingredients such as sweetener ◦Choose clean, undamaged, and frozen solid ◦Store in coldest part of freezer ◦After thawing store in tightly covered container in refrigerator ◦Use as soon as possible and do not refreeze ◦

8 Storing Fresh Fruits ◦Underripe  Room temperature or brown paper bag until ripened ◦Bananas  Uncovered at room temperature  May be refrigerated-skin may darken, but they are still good ◦Berries, Cherries, Grapes  Remove any that are damaged, refrigerate in perforated plastic bag or container, shallow container, refrigerator crisper  Use as soon as possible Citrus ◦Room temperature or refrigerator Other ripe fruit ◦Refrigerate in crisper or in a perforated plastic bag ◦Melons should be in a closed container or plastic bag Cut fruit ◦Refrigerate in airtight container or plastic bag

9 Vegetables ◦Potatoes  Cool, dark, dry place  Do not refrigerate ◦Onions  Cool, dry, area  Basket or loosely woven bag for air circulation  Do not refrigerate  Do not store with potatoes ◦Other vegetables  Perforated plastic bags, airtight containers, refrigerator crisper  Let tomatoes ripen before refrigerating

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