Transcript Fruit and Vegetables - Llantwit Major School

Fruit and Vegetables
Importance in the diet
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Fruits and vegetables are a valuable source of many vital nutrients,
however, this depends on the type.
In general, the main nutrients they contain are Fibre, Vitamin A, Vitamin C,
Vitamin B and a little Protein and Carbohydrate, especially in root
vegetables.
They are such useful foods because there are so many to choose from,
they are very colourful in cooking, they provide a great deal of flavour and
texture, they can be eaten raw or cooked, they fill us up, but at the same
time are low in calories, they can be bought in different forms.
Choosing and storing vegetables
and fruit
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1) Look for fruit and vegetables that are in season to get them at their best
time. They will be cheap and easily available.
2) Root vegetables should be firm and smoothly shaped so they are easy to
peel. (Potatoes, turnips, parsnip, carrots, swede)
3) Green vegetables should be firm, crisp and a good colour.(Cabbage,
spinach, cauliflower.)
4) Store vegetables in a cool, dark place. Buy small amounts at a time, as
they lose their freshness.
5) Store fruits either in the fridge or in a fruit bowl. Eat within about a week.
Classification
• FRUIT
• VEGETABLES
• Berry-strawberry
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• Citrus-orange
• Large fruit-pineapple
• Small fruit-banana
Leafy green- cabbage
Pod- peas
Flower-broccoli
Root-swede
Tuber-potato
Fungi-mushroom
Stem- celery
The 5 a day campaign.
• Many Health Organisations have brought about guidelines, that it is
extremely beneficial in the diet for people to consume at least 5
fruit/vegetables, due to their health benefits. This comes in line with
COMA and NACNE guidelines which recommend an increase in
consumption of fruits and vegetables.
• Supermarkets are advertising this campaign extensively in their
supermarkets, and encouraging consumers to buy fruits and
vegetables.
• Do you ensure that you consume 5 a day?
• What are they?
• Complete a class survey to find out this information.
Activity
• Have you tried a range of exotic fruit and vegetables?
SAMPLE
What is it?
FLAVOUR
TEXTURE
(mouth feel)
APPEAR.
COMMENT
ACTIVITY
• In pairs, produce an informative fact sheet,
highlighting the importance of fruit and
vegetables in the diet.
• Why are fruit and vegetables such
beneficial food commodities in the catering
industry?
Fruit flan
• Ingredients:
• 3 oz self raising flour
• 3oz caster sugar
• 3 eggs
• Quick gel 100ml
• Kiwi
• Strawberries
• Star fruit (optional)
• Method:
• 1) Grease and line tin. Collect
equipment. Pre-heat oven to
180c.
• 2) Whisk eggs and sugar with
electric hand whisk until light
and fluffy.
• 3) Sieve and fold in flour. Put
in tin. Bake for 15 mins.
• 4) Chop fruit, make glaze.
• 5) Remove flan from oven,
take from tin, fill with fruit, top
with glaze.