Transcript Fruits and Vegetable Unit

UNIT
FRUITS
6
& VEGETABLES
It is important to
eat a diverse
selection of fruits
& veggies.
FRUITS & VEGETABLES
What do I need to
know about the selection,
nutrition, classification,
of produce?
UNIT
6
Dear Jill,
Mango
Carrot
Apple
Onion
Cantelope
Turnip
Beets
Endive
Corny
Pea
Strawberry
Lettuce
Squash
Pear
First, I want you to know my heart _b _e e_ t_s_ only for you. If
you _c a_r_r o_ t_ _ all for me, why not ask your parents if they will
_l e_t_t u_ c_e_ _ get married. Since we _ c_a_n_t e_l _o _p e_ _ , I suppose you
will want a big church wedding.
Everyone knows I am p_ l_u_m_ crazy about you and I am sure
we would make a happy _p_e _a r_ . Please do not _s q_u_a_s _h _ my hopes
because it is love like I have for you that makes a m
_ _a n_ g_o_ crazy.
You have been the _a _p p_ l_e_ of my eye so long and my love
for you is as strong as an _o _n i_o_n_ . I trust you will never _ _ _ _ _ _
turnip
your nose at me. If you do, there is only one thing for me to do. I will
go to the river _ _ _e_n_d _i vin.
e
I know all this may sound so _c o_ r_n_y _ to you, but real love is
so hard to find. I love your walk, your talk, and your _ _ _ green eyes.
pea
Your hair is so long and the color so _ _ _ _ _ _ _ _ _ _ blond that it
strawberry
glows in the dark.
Plum
Orange
Melon
Tell me you love me and I will be a real happy man for all
eternity!
Love, Jack
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 ([email protected]). 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 ([email protected]). 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.
UNIT 6
VOCABULARY
• Flower
• Seed
• Root
• Fruit
• Tuber
• Staple
• Bulb
• Semi-perishable
• Stem
• Perishable
• Leaf
flower
1. Fold your paper
into 8 equal parts
as shown.
2. Draw a dirt line
3. Draw a stem
4. Add a leaf
fruit
seeds
bulb
root
tuber
leaves
VEGGIES
• Fruit: ripened ovary of a plant with fused adjacent parts
• Vegetable: other edible parts of a plant
Tomatoes…… fruit or vegetable????
http://www.sciencebob.com/questions/q-tomato_fruit_vegetable.php
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:
Flower
Broccoli
Cauliflower
Artichokes
Stem
Celery
Asparagus
Scallions
Leeks
Root
Carrots
Beets
Parsnips
Radish
Turnip
Leaf
Spinach
Lettuce
Cabbage
Chard
Leaf Buds:
Brussel Sprouts
Tuber
Potatoes
Sweet potatoes
Yams
Seed
Peas
Corn
Edamame
Limas
Bulb
Garlic
Onions
Shallots
Fruit
Tomatoes
Pumpkins
Cucumbers
Zucchini
String bean
Squash
Pepper
What are legumes?
http://www.dietriffic.com/2007/09/09/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!)
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)
2)
Moist (boil, fry, steam, stir-fry)
Dry (bake, broil)
Effects of cooking:
1) soften
2) reduce bulk
3) destroy microorganisms
4) starch can be digested
Veggie Cookery
Remember:
Veggie Cookery
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
COLOR
VEGGIES
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!
Ticket
out the
Door:
GUIDELINES
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
Serving
½ c. cooked
1 medium apple,
potato, etc.
Grading
Determined by:
Color, Size, Shape
Degree of maturity
Freedom from defects
Preparation
Must be washed
Apples, bananas, peaches – darken rapidly
(enzymes oxidize the tannins = brown color
Prevent discoloring:
citrus juice
ascorbic acid
sugar water (syrup)
Fruit & Veggie Notes (p.
3)
Ripening
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.
STUDY GUIDE FOR FRUITS & VEGETABLES
1.
Forms in which we are able to purchase fruits & vegetables are:
fresh, frozen, canned, dried
2.
Fruits are obtained from the ripened ovary of plants and include the fused
______
adjacent parts
3.
Vegetables are obtained from other edible parts of the plant.
____________
4.
Fruits picked when green are lower in __________ content than those which
bacteria
are allowed to tree ripen.
5.
6.
nutrient
insecticide
pesticide
ALWAYS wash fruits and vegetables to remove harmful _________________.
When some fruits darken when exposed to air, they appear less appetizing. It
is possible to prevent this discoloration by:
a. Solution of ‘Fruit Fresh’
b. Coat with citrus juice
7.
c. Coat with a syrup
d. cooking
List the eight parts of the plant commonly used as vegetables:
root, tuber, stem, bulb, seed, flower, leaf, fruit
STUDY GUIDE FOR FRUITS & VEGETABLES
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15.
Define perishableDefine semi-perishable –
Define stapleCarrot, cantaloupe, pumpkin,
List four good sources for Vitamin A: Squash, sweet potatoes, yams
Vitamin A should be included in the diet ________
_______
every other
day ___.
List four good sources of Vitamin C.
daily
Vitamin C is a water soluble vitamin, it should be included in the diet _______.
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) appetizer
1)
b) main course
2)
c) accompaniment
3)
d) salad
4)
e) bread
5)
f) dessert
6)
g)
7)
beverage
Bell Ringer
Take 2 - 3 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,
color
flavor, and ______.
2. Honey Bee Ambrosia Salad is high in Vitamin __
C because it
contains oranges, orange juice, and lemon juice.
3. Too much exposure to the ________
air / sun causes fruits and
vegetables to lose vitamins and other nutrients.
4. When you examine fresh fruits and veggies for quality, do not
squeeze them.
________
bunches not packaged on
5. Buy fresh vegetables and fruits in ________,
Styrofoam trays and wrapped.
6. Don’t buy canned products with _____
dents or bulging lids.
7. Larger cans of food usually cost MORE / LESS per serving than
food packed in small or individual cans.
Study Guide for Purchasing & Storing Produce
8. Don’t buy frozen fruits and vegetables that have been thawed
and then _______.
refrozen
9. Read the descriptive________
labels on processed foods for the list of
ingredients.
10. _____
Wash fruits and vegetables thoroughly and dry them before
serving.
crisper
11. Store fresh produce in the _______drawer
of the refrigerator.
odor in tightly closed plastic bags
12. Store foods with a strong ______
13. Use the ripest, most perishable fruits and vegetable _____.
first
14. Store canned and dried foods in cool, _____,
dry dark areas.
15. Before a can is opened, the top should be ___
______
to
wiped
off
eliminate contamination.
Study Guide for Cooking Vegetables
1. Human beings _______
digest and absorb cooked vegetables more
easily than raw one.
2. What are the four goals for cooking vegetables?
a) Retain nutrients
b) Retain color
c) Enhance flavor
d) Retain shape
3. What are four techniques for cooking vegetables? (ex. Simmer)
a) grill b) steam c) boil
d) Bake… roast, stir-fry, sautee, broil
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 _____
water as possible to avoid
the loss of Vitamin C.
4. Carrots are an excellent source of Vitamin __.
A
How to prevent nutrient loss
during cooking:
http://www.nutritionvista.com/NutritionBuzz/pr
eventing-nutrient-loss-during-cooking,236.aspx
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
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What happens to overcooked fruits?
What can we add to water when cooking green vegetables to brighten color?
What is the problem with adding baking soda to brighten color?
If fruit appears green, what would that usually indicate?
What does careless handling of fruits cause?
What is the difference in nutrition between fresh & canned or frozen produce?
What do you know about bulging or dented cants?
List 5 things produce offers to our diets / our plates!
What does fiber assist us with & which food groups do we get it from?
What is the thickened section of a plant root called?
What fruits grow on trees?
What produce grow on vines?
Why is it advised to cook vegetables with as little water as possible?
What is present in some vegetables making them appear green?
Vegetables high in carotenoids are high in which vitamin?
Define staple.
Define perishable
What are the two BASIC methods of cooking vegetables?
Name two objectives in cooking vegetables?
Name two more objectives.
Name two cooking methods that best preserve nutrients.
Name the 4 forms in which we can purchase fruits & veggies.
What 3 vitamins are most abundant in fruits & veggies.
Where do you store canned produce?
What two things are usually true about produce in season?
What is the best way to determine if vegetables are fully cooked?
Name a vegetable we eat in the seed form?
The root form?
The fruit form?
The stem form?
The flower form?
The tuber form?
What 4 criteria are vegetables graded on?
Define semi perishable.
REVIEW & REFLECT…
BERRIES
POMES
Small fruits with thin skins;
most are highly perishable
Have a central, seedcontaining core surrounded
by a thick layer of flesh
MELONS
TROPICAL
Large, juicy fruits with thick
rinds & many seeds;
belong to gourd family
Imported from warm
climates, considered to be
exotic
CITRUS
Thick outer rind, flesh
separates into segments
DRUPES
Outer skin covering, soft
fleshy fruit, contains a
single seed (stone or pit)
When buying local fruit & vegetables
in season, it is fairly safe to assume
it is more nutritious, less expensive,
more flavorful, and readily available!
So…what’s in season?
http://cuesa.org/page/seasonali
ty-chart-vegetables