Presentation on theme: "Fruits &Vegetables Search and Share FCS 8 th Grade – Session 2 Beatrice Middle School 2010-2011."— Presentation transcript:
Fruits &Vegetables Search and Share FCS 8 th Grade – Session 2 Beatrice Middle School
Students Share... (mouse click for each step) Students: Researched a fruit or vegetable Listed information about history, nutrition, purchasing, storage, and how to use in daily diets Shared information by creating a PowerPoint, poster, fact sheet or demonstrated a kitchen tip. Shared a “taste” of their food Click and View a “snapshot” of their findings...
Students Share... Banana Cantaloupe Cape Gooseberry Corn Grapes Kiwi Mangoes Pears Persimmon Pineapple Pluot Pomegranate Potatoes Pumpkins Rhubarb Strawberries Tomatoes West Indian Gherkin Zucchini More...
Banana By: Austin and Adam Demo Fact: The banana plant is a giant herb.
Banana By: Joey and Nick
Cantaloupe By: Andrew Fact: Named for the gardens of Cantalupo, Italy High in Vitamin A and C
Cape Gooseberry By Ty and Austin Fact: Berries are tart and have a texture similar to cherries.
By Ty and Austin Cape Gooseberry
Sweet Corn By: Kaitlin Facts: When purchasing corn, always peel back husk to view corn. Store it in a cool place, because warm temperatures cause its sugar to turn into starch.
Grapes By: Ian and Sam Poster Fact: Concord grapes are native to North America. All other varieties were started from imported vines.
Grapes By: Ian & Sam
Kiwi By: Alli and Lauren
Kiwi By: Alli and Lauren Facts: Select firm kiwi High in potassium and Vitamin C Used as a meat tenderizer
Kiwi By: Kelsie and Rachel Facts: Remove the peel or not.
Mangoes By: Becca and Haley Demo
Mangoes By: Becca and Haley Facts: Good source of Vitamin A and C Add to a smoothie
Mangoes By: Dustin and Heath Facts: A slicer helps remove the large pit.
Pears By: Jarrett Facts: Keep pears in paper bag at room temperature until ripe. Refrigerate ripe pears.
Persimmon By: Derek Demo
Persimmon By: Derek Facts: Peel, then eat as a snack.
Pineapple By: Madie and Lacey Demo
Pineapple By: Madie and Lacey Facts: Choose pineapples with dark green leaves. Demo
Pineapple By: Nicole Facts: A slicer helps to remove the core and peel.
Pluot By: Ryan and Logan Facts: Hybrid of a plum and apricot
Pomegranate By: Kristi Demo
Pomegranate By: Kristi Facts: Select ones that are plump, round and heavy for their size. Be careful – they STAIN clothes easily!
Pomegranate By: Kim Facts: Separate the seeds from the white membrane.
Potatoes By: Bethany Cookus and Lucy Crowder Demo Facts: Potatoes are vegetables that grow in the ground as tubers (fleshy, underground stems). Over 4000 varieties exist
By: Bethany and Lucy Potatoes
Pumpkins By: Marcus Demo
Pumpkins Fact: The carving tradition started in Ireland,but they used turnips. By: Marcus
Rhubarb By: Chauncey and Ashten Demo/Poster
Rhubarb By: Chauncey and Ashten Facts: Fat free Cholesterol free Sodium free Low in calories High in Vitamin C A Vegetable
Strawberries By: Jordan Demo Facts: High in Vitamin C 200 seeds in an average berry
Tomatoes By: Jerica Kagy Fact Sheet Facts: Tomatoes are a fruit, but served and prepared as a vegetable. Tomatoes can be eaten raw or cooked. Used in soups, salsas and sauces. Ketchup is made from tomatoes
West Indian Gherkin By: Christian Fact: Similar to a cucumber
Zucchini By: Jarrett
Zucchini By: Jarrett Facts: Refrigerate 3-5 days Pick a small one, because large sized squash will have coarse, stringy flesh, and large seeds.
Fruits &Vegetables Search and Share Thanks to all students that shared their projects and were able to share their foods also! Resources Used: Dole 5aday Fruits and Veggies More Matters Keep It or Toss It Wegmans Tony Tantillo - Eat Fresh Stay Healthy Wordle