1. Fruits & Vegetables

2. Fruits and Vegetables  1. Cellulose 2222  A. Determine how produce will be used.  B. Canned products are usually cheaper.  C. Frozen produce is more expensive.

3. Fruits and Vegetables  3.  A. Firm texture  B. Free from bruises  C. Free from decay  D. Good color  E. Smooth skin  F. Dense (heavy for size)  G. Crisp

4. Fruits and Vegetables  4. 1 week, deteriorate  5. refrigerator, room temperature, ripen faster  6. unopened on a dry shelf  7. Fresh vegetables

5. Vegetables 1.  A. Tubers – potatoes  B. Root – beets, turnips, carrots  C. Bulbs – onion, garlic  D. Stem – celery, mushrooms  E. Flower – broccoli, cauliflower  F. Seeds – beans, peas, corn

6. Vegetables  G. Leaves – cabbage, lettuce  H. Fruit – tomatoes, green pepper, cucumber  2.  Red – A, C, iron, thiamine  Green – A, B, C, iron, calcium  White – B, C, iron, calcium  Yellow – A, B, C, calcium

7. Vegetables  3. Chlorophyll, calcium, carbohydrates, cellulose, vitamins A,B,C, iron, Protein –  4. Don’t destroy vitamins and minerals, makes them colorful.  5. Cellulose softens, not as crisp, color and flavor changes. Lose nutrients  6. Crispness, color, firmness, no bruises and decay, heavy or dense.

8. Vegetables  7. Color, variety, flavor, texture, shape, form  8. Boil, steam, broil, bake, fried, stirfry, microwave.  9. frozen

9. Vegetables  10.  A. Cook in large pieces rather than small ones.  B. Use small amounts of water.  C. Cook until fork tender, slightly crisp.  11. soups, gravies, eaten

10. Vegetables  12.  A. Microwaving  B. Steaming  C. Baking

11. Fruits  1.  A. Pome – apple, pear, kiwi  B. Drupe – peach, nectarine, apricot, cherry plum  C. Berries – raspberries, strawberries, grapes  D. Citrus – oranges, lime, lemon, grapefruit  E. Melon – watermelon, cantaloupe  F. Tropical – banana, mango, pineapple

12. Fruits  2. Buy - firm to the touch, the right shape, heavy for size, aromatic and in good condition.  Avoid – too soft or hard, green or under ripe, damaged, bruised, decayed, mildew  3. Fruit has a low acid content, turns brown when exposed to air.  4. Yes – soak or cover with citrus juices  No – it will not affect the taste.

13. Fruits  5. Vitamins A, B, C, iron, calcium, fiber, carbohydrates.  6. Yes – Simmering – applesauce Stewing – peach, pear Stewing – peach, pear Baking – apples Baking – apples

14. Fruits  7. Costs less, available, flavor, better tasting.  8. ripen, spoil, refrigerator  9. prepared just before serving  10. omitted  11. The 3 things that destroy vitamins – heat, air, water