2. Part 3 The Preparation of Food
Chapter 16 Fruits
Part 3
The Preparation of Food
Note: This chapter covers fruit selection and storage as well as principles and methods for cooking fruit. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
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3. Objective Describe how to properly select and store fruits.
Discuss: What characteristics would you seek when choosing fruit? How do you think improper storage would affect fruit?
Describe how to properly select and store fruits.

4. Fruit Classifications
Berries are small, juicy fruits with thin skins.
Drupes have an outer skin covering a soft flesh that surrounds a single, hard pit.
Pomes have a central, seed-containing core surrounded by a thick layer of flesh.
Discuss: What classification of fruit are the cherries shown here?
What are some examples of each of these fruit classifications?
Cherry Marketing Institute

5. Fruit Classifications
Citrus fruits have a thick outer rind and thin membranes separating the flesh into segments.
Melons are large, juicy fruits with thick rinds and many seeds.
Tropical fruits are grown in warm climates and are considered to be somewhat exotic.
Discuss: What fruits in each of these classifications have you tried? What classification of fruit are the mangoes shown here?
USDA

6. Selecting Fresh Fruit Buy just what you can use in a short time.
Look for signs of freshness and ripeness.
Avoid bruised, soft, damaged, or immature fruit.
Consider what quality of fruit will best meet your needs.
Discuss: What are signs of freshness and ripeness in fruit? What is immature fruit?
USDA

7. Storing Fresh Fruit Handle fruits gently to prevent bruising.
Let underripe fruit ripen at room temperature.
Refrigerate strong-smelling fruits in airtight containers.
Refrigerate other fruits uncovered in a crisper.
Use fruits as soon as possible.
Discuss: What types of fruits can be stored a bit longer than most?

8. Choosing Canned, Frozen, and Dried Fruit
Choose cans that are free from dents, bulges, and leaks.
Choose frozen packages that are clean, undamaged, and frozen solid.
Choose dried fruits that are fairly soft and pliable.
Discuss: What advantages and disadvantages do canned, frozen, and dried fruits have when compared to fresh fruits?
USDA

9. Storing Canned, Frozen, and Dried Fruits
Discuss: How should canned, frozen, and dried fruits be stored after they are opened?
Store unopened cans and jars in a cool, dry place.
Store frozen fruit in the coldest part of the freezer.
Store unopened packages of dried fruit in a cool, dark, dry place.

10. Objective Identify the principles and methods of cooking fruit.
Discuss: What changes take place when you cook fruit?
Identify the principles and methods of cooking fruit.

11. Food Science Principles of Cooking Fruit
Add a small amount of lemon or orange juice to prevent enzymatic browning.
Use a small amount of water and cook fruit just until tender to preserve nutrients and flavors.
Use a sugar syrup instead of water to retain shape.
Discuss: What is enzymatic browning? When might you not want cooked fruit to retain its shape?

12. Methods of Cooking Fruit
Cooking in liquid
Baking
Broiling
Frying
Microwaving
Discuss: What are fruits that are dipped in batter and deep-fried called? What types of fruits might be prepared by each of these methods?
What types of liquid can you use for cooking fruit?
Cherry Marketing Institute

13. Objective
Discuss: What are some of the ways you can serve fruits to add interest to meals and snacks?
Prepare fruits, preserving their colors, textures, flavors, and nutrients.

14. Preparing Raw Fruits Wash and dry carefully; do not soak.
Dip cut edges of susceptible fruits in lemon, orange, grapefruit, or pineapple juice to prevent enzymatic browning.
When necessary, peel as thinly as possible to preserve nutrients.
Discuss: Why is it important to wash and dry fruits carefully? Why should you avoid soaking fruits? What kind of utensil should you use to peel fruits?

15. Preparing Preserved Fruits
Serve canned fruits right from the can, with or without liquid.
Serve frozen fruits while a few ice crystals still remain.
Eat dried fruits as is or soak before cooking.
Discuss: How should you prepare canned fruits for use in most recipes? Why should you avoid completely thawing frozen fruits before serving? Why should you soak dried fruits before cooking?

16. Apply It!
You have fresh apples, canned peaches, frozen strawberries, and dried apricots on hand.
Discuss: In what classification is each of these fruits? What should you keep in mind when selecting each of these types of fruit?
Describe how you will prepare one of these fruits to serve at breakfast and another to serve as a dessert.

17. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you select, store, and prepare fruit to add flavor and color interest to your meals?

18. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
What nutrients do fruits supply in the diet?
What factors affect the prices of fresh, canned, frozen, and dried fruits?