FRUITS. Fruit Facts Fruit is the seed of the plant Fruits get sweeter as they ripen.

Slides:



Advertisements
Similar presentations
Fruits Chapter 16 Foods H267.
Advertisements

Classification, nutrients, purchasing, preparing and storing
1. Define and give an example of each type of fruit Pome: Has A SEED CONTAINING CORE APPLE, PEARS Drupe: HAS A SINGLE HARD PIT PEACH, PLUM, CHERRY, APRICOT.
Fruits.
FRUITS Information.
Classification, nutrients, purchasing, preparing and storing
F RUITS Food Preparation and Nutrition I. N UTRIENTS IN F RUITS  Part of the plant that holds the seeds.  Colorful, flavorful, and easy to prepare 
Fruits “An apple a day, keeps the doctor away”. Think and respond: Why do you think they say that, “an apple a day keeps the doctor away”?
Fruits A Sweet Goodston Production. Nutrients in Fruit Four nutrients commonly found in fruits are: Carbohydrates Vitamin C Vitamin A Potassium.
FRUIT LECTURE. BOTANICAL NAMES OF FRUITS Pomes - Smooth skin and an enlarged fleshy area that surrounds the core. Ex. apple, pear, kiwi Drupes - Contain.
Fruits. I just brought some fruit home from the store… And my nectarine is upset… it seems one of the other fruits is annoying him… I just can’t figure.
Fruits  Botanical Names  Pomes - Smooth skin and an enlarged fleshy area that surrounds the core. Ex. apple, pear, kiwi  Drupes - Contain a single seed,
Discoloration results from exposure of a fruit’s flesh to the air – Prevention: Coat fruits with some form of ascorbic acid (vitamin C) – Lemon, lime,
Fruit Investigation Sinem Sahin.
Fruit. Nutritional Value of Fruit  According to the My-Plate Food Guide, you should eat two to four servings of fruit a day.  One serving =  one medium.
Fruit A delicious food, full of nutrients and vitamins, that grows around the world!
Fruits Come in ALL Shapes and Sizes…Flavors too!! Take a look…
Unscramble the following words:
FRUITS *Classifications *Nutritional Value *Selecting Fresh Fruit *Storing Fresh Fruit *Choosing Canned, Frozen, Dried Fruit *Preparing Fruits.
FRUIT.
Culinary Arts.  What are defining characteristics of fruits?  What are some ways that you could group fruits together?
Creative Cooking 1 FRUITS. Nutritionally Fruits are High in Vitamins Low in Fat Fruits should be washed in cold running water (fruit retains most nutrients)
7.02 Demonstrate selection and preparation of fruit
Fruits! Weatherford. Key Points The professional chef and food service manager must be able to select fruits that are high in quality, fresh, and appropriate.
Vegetables.
Fruit Lecture and Notes
Fruit Lecture and Notes
Foods 1. Fruits - The mature part of a flowering plant A. The seed bearing part of a plant B. A product of a tree or plant containing the seed, used as.
Culinary Arts I Day #28 Day #28. Experiment EXPERIMENT: Enzymatic browning! Enzymatic browning! Each kitchen will cut ½ of one apple. Each kitchen will.
Chapter 9 Fruits and Vegetables.
Fruits  Smooth skin and an enlarged fleshy area that surrounds the core.
Fruits Classification, nutrients, purchasing, preparing and storing.
Part 3 The Preparation of Food
Chapter 28 Fruits. Nutrients… dietary fiber carbohydrates vitamin C potassium folic acid magnesium iron.
Fruits When fresh they are known as Produce. Square Watermelons!!! Why??
Different kinds of food apple (n) a round fruit with shiny red or green skin and firm white flesh.
Fruits Categories and Classification. What are fruits In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. Fruits are the.
Chapter 30 Fruits. Nutrients in Fruits Fiber Carbohydrates Vitamin C Potassium Beta carotene Folic Acid: oranges Magnesium: bananas Iron: raisins Fat-free.
Fruits & Vegetables. Fruits and Vegetables  1. Cellulose 2222  A. Determine how produce will be used.  B. Canned products are usually cheaper.
 Not only do they add color and flavor to dishes- fruits back a nutritional punch  Carbohydrates—energy  Fiber– good digestion  Low in sodium & fat.
Eating FRUIT will help you have a grape day!!!. Learning Targets I can identify the classifications of fruit. I can describe a variety of ways to prepare.
Fruits Goal 7.02: Demonstrate selection and preparation of fruit.
Is a tomato a fruit or a vegetable?
F RUIT. I. Fruit- part of the plant that holds the seeds A. Characteristics 1. colorful, flavorful & great snacks 2. excellent source of Vitamin C B.
FRUITS. REQUIREMENTS O 2-3 CUPS O WHAT DOES THIS EQUATE TO? O WHY WOULD YOU CHOOSE FRESH OVER CANNED OR FROZEN? O CITE 3 REASONS.
Chapter 17 Fruits On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey
Care and Selection of Fruit. Table of Contents Groups of fruits Nutritional contribution Benefits of fruit Forms of fruit for purchase Purchasing fruit.
Fruits Intro to Foods Resource: Amazing Foods Textbook.
Fruits. Fruits a fruit is the ripened ovary, together with its seeds, of a flowering plant.
FRUITS. Nutrition Fruits are 75 – 95% water Simple Carbohydrate Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals.
FRUITS.
FRUITS Food for Today Chapter 30 Essential Question: What is the value of fruits in the diet and what is the best way to select, store, and prepare them?
Fruits What you should know about this naturally healthy category of foods.
Six Classifications of FRUITS. Pomes Smooth skin Enlarged fleshy area that surrounds core EX: apples, pears.
Vegetables and Fruits Vary Your Veggies Focus On Fruits.
Eating FRUIT will help you have a grape day!!!. Fruit Classifications Berries – Small juicy fruits with thin skins – Cranberries, Blueberries, Raspberries.
FRUITS.
Fruit Lecture.
Reasons to include fruit in your diet
Fill out these Sections of your FRUIT KWL:
Food.
FRUITS from Old French, frūī to enjoy]
Creative Cooking 1 FRUITS
FRUIT.
Fresh Fruits ESL Lesson Beginning Level
What nutrients are only available in the fruits we eat?
Fresh Fruits ESL Lesson Beginning Level
FRUITS.
Presentation transcript:

FRUITS

Fruit Facts Fruit is the seed of the plant Fruits get sweeter as they ripen

Fruits – My Pyramid Serving Size Daily: –1 ½ cups a day(avg for 9-13 year old) Major Nutrients: –Vitamins (helps body grow and develop) –Fiber (helps body digest our food) G=6 V=5 MB=2 M=3

Serving Size ONE SERVING IS EQUAL TO: Piece of fruit i.e. banana ½ cup canned fruit, fruit sauce or cut-up fresh fruit ¾ cup 100% fruit juice ¼ cup dried fruit

VITAMINS Fruit is the best source for Vitamin A and Vitamin C.

VITAMIN A –Needed for growth, healthy hair, clear skin and to prevent night blindness –Found in fruits that are yellow to red in color

VITAMIN C –Helps our bodies heal cuts and bruises –Fights infection –Found in citrus fruits

FIBER Provide bulk that mixes with toxic waste products in the intestines and helps them move out of the body – helps us digest our food.

Reflect List all of the fruit or fruit juices that you ate yesterday? –Breakfast –Lunch –Dinner –Snack

FRUIT AND VEGETABLE INTAKE Most children in the U.S. are not eating enough fruits and vegetables (USDA data). Fewer than 15 % of students eat the recommended servings of fruits and vegetables every day. Over 50% of all students do not eat any fruit on any given day.

Types of Fruits Drupes Pomes Citrus Fruits Berries Melons Tropical Fruits

Drupes Has one large pit or seed. Grows on trees. The skin can be eaten. The best ones smell sweet and are plump and juicy. You can ripen them by keeping them at room temperatures Examples: Peach, Cherry, Plum

Pomes Has a core that contains seeds. Grows on trees. Skin can be eaten. Best ones are firm and smell good Examples: Apple, Pear

Citrus Fruits Has a shiny, tough, leathery skin Grow on trees Skin is usually not eaten Has segments filled with juicy pellets. Can not ripen after they have been picked Examples: Orange, lemon, lime

Berries Small juicy fruits with many seeds Fragile and bruise easily Most grow on bushes Best ones are plump, juicy, sweet and brightly colored Stop ripening once they are picked Examples: Blackberries, strawberries

Melons Large, moist fruits that grow on vines Most have hollow center full of seeds Thick skin either smooth or rough Examples: Cantaloupe, honeydew, watermelon

Tropical Fruits Grow only in warm, sunny climates Many grow on trees Best are firm and free of bruises Only dates and figs may be wrinkled Examples: Bananas, pineapple