Presentation on theme: "FRUITS & VEGETABLES It is important to eat a diverse selection of fruits & veggies. UNIT 6."— Presentation transcript:
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
Dear Jill, First, I want you to know my heart _ _ _ _ _ only for you. If you _ _ _ _ _ _ all for me, why not ask your parents if they will _ _ _ _ _ _ _ get married. Since we _ _ _ _ _ _ _ _ _, I suppose you will want a big church wedding. Everyone knows I am _ _ _ _ crazy about you and I am sure we would make a happy _ _ _ _. Please do not _ _ _ _ _ _ my hopes because it is love like I have for you that makes a _ _ _ _ _ crazy. You have been the _ _ _ _ _ of my eye so long and my love for you is as strong as an _ _ _ _ _. I trust you will never _ _ _ _ _ _ your nose at me. If you do, there is only one thing for me to do. I will go to the river _ _ _ _ _ _ in. I know all this may sound so _ _ _ _ _ to you, but real love is so hard to find. I love your walk, your talk, and your _ _ _ green eyes. Your hair is so long and the color so _ _ _ _ _ _ _ _ _ _ blond that it glows in the dark. Tell me you love me and I will be a real happy man for all eternity! Love, Jack Mango Carrot Apple Onion Cantelope Turnip Beets Endive Corny Pea Strawberry Lettuce Squash Pear Plum Orange Melon mango strawberry beets cantelope endive turnip pea apple corny lettuce carrot plum squashpear onion
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 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 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.
VOCABULARY Flower Root Tuber Bulb Stem Leaf Seed Fruit Staple Semi-perishable Perishable UNIT 6
1.Fold your paper into 8 equal parts as shown. 2.Draw a dirt line 3.Draw a stem 4.Add a leaf tuber bulb root stem leaves fruit seeds flower
VEGGIES 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
Ch. 6 ~ FRUITS & VEGGIES Provides many vitamins and minerals. Vegetables come from many parts of a plant: FlowerRootTuberBulb StemLeafSeedFruit Broccoli Cauliflower Artichokes Garlic Onions Shallots Celery Asparagus Scallions Leeks Peas Corn Edamame Limas 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?
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) Effects of cooking: 1) soften 2) reduce bulk 3) destroy microorganisms 4) starch can be digested
Veggie Cookery Remember: 1)Use the least amount of water possible B vitamins, vitamin C, & minerals are dissolved readily in water… the less water, the less nutritional loss) 2)Cover the container B vitamins & Vitamin C are destroyed by heat & air 3) Bring water to a boil to shorten cooking time 4)Add fat after cooking (A, D, & E are dissolved in fat) 5)Cook in as large pieces as possible (the more cut edges, the more nutrients lost) 6)Cook quickly to avoid color loss. 7) Do not use baking soda 8) Cook only until tender
VEGGIES 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!
Three important things to know about cooking produce is… Ticket out the Door:
GUIDELINES Serving Preparation Fruit & Veggie Notes (p. 3) Whole Do not soak 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 Prevent discoloring: citrus juice ascorbic acid sugar water (syrup) Ripening
STUDY GUIDE FOR FRUITS & VEGETABLES 1.Forms in which we are able to purchase fruits & vegetables are: 2.______ are obtained from the ripened ovary of plants and include the fused adjacent parts 3.____________ are obtained from other edible parts of the plant. 4.Fruits picked when green are lower in __________ content than those which are allowed to tree ripen. 5.ALWAYS wash fruits and vegetables to remove harmful _________________. 6.When some fruits darken when exposed to air, they appear less appetizing. It is possible to prevent this discoloration by: 7.List the eight parts of the plant commonly used as 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 8.Define perishable- 9.Define semi-perishable – 10.Define staple- 11.List four good sources for Vitamin A: 12. Vitamin A should be included in the diet ________ _______ ___. 13.List four good sources of Vitamin C. 14.Vitamin C is a water soluble vitamin, it should be included in the diet _______. 15.Fruits & veggies are very versatile and may make up any part of the meal. A single meal may have as many as seven courses. These courses include: a)1) b)2) c)3) d)4) e)5) f)6) g)7) appetizer beverage salad accompaniment main course dessert bread every other day Carrot, cantaloupe, pumpkin, Squash, sweet potatoes, yams daily
Bell Ringer Take 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. color C air / sun squeeze bunches dents air / sun
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. refrozen labels Wash crisper odor first dry wiped off
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? a)b)c) d) 3.What are four techniques for cooking vegetables? (ex. Simmer) a) b) c)d) 1.Cook vegetables in as SHORT/LONG a time as possible to assure maximum flavor, crisp texture, and retention of color and nutrients. 2.Frozen foods take MORE/LESS time to cook than fresh foods. 3.When cooking vegetables, use as little _____ as possible to avoid the loss of Vitamin C. 4.Carrots are an excellent source of Vitamin __. digest boil Retain shape grill Retain nutrientsRetain colorEnhance flavor steam Bake… roast, stir-fry, sautee, broil water A
reventing-nutrient-loss-during- cooking,236.aspx How to prevent nutrient loss during cooking:
Three important things to know about buying produce is… Ticket out the Door:
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…
BERRIESPOMESCITRUS MELONSTROPICALDRUPES 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? ty-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!