Preparing Fruits Lesson Objectives • Improve the quality of fruits served • Improved the variety of fruits served • Improve the appeal of fruits served Preparing Fruits: Important Terms • Culinary* • Culinary Technique* • Ethylene Gas • Just-In-Time Preparation* • Mise en Place (Meez-un-plahss)* • Nutrients* • Seasonal Produce *Discussed in a prior lesson Mise en place • Cutting boards • Slicing equipment • Knives • Produce sink Guidelines for Washing Fruit • Follow state or local health department requirements • Wash hands using the proper procedure prior to handling fruit • Wash, rinse, sanitize, and air-dry all foodcontact surfaces Washing Fruit (cont.) • Wash all raw fruits thoroughly under cold running water before combining with other ingredients, including: – unpeeled fresh fruits served whole or cut – fruits that are peeled and cut • Packaged fruits labeled as being previously washed and ready-to-eat are not required to be washed Washing Fruit (cont.) • Scrub the surface of film fruits using a clean and sanitized brush designated for this purpose • Remove any damaged or bruised areas • Label, date, and refrigerate fresh-cut items Using, Handling, and Storing Fruit • Review Using, Handling, and Storing Fruits chart in Participant’s Workbook • Produce Safety fact sheets • Available at NFSMI.org • Best Practices for Handling Fresh Produce in Schools fact sheet • Available at NFSMI.org Ethylene Gas • Ethylene Producing Produce • Ethylene Sensitive Produce • What are examples of each? Menu Planning Tips • Offer more fresh fruits daily • Offer cut-up fresh, frozen, canned, or dried fruit as a topping for yogurt • Offer fruit rich in potassium (bananas) Demonstration Various purchasing forms of a fruit: • Fresh • Frozen • Dried • Canned • Juiced Activity Review labels of canned fruit in heavy syrup, light syrup, or natural juice Healthy Fruit Facts • Provide important vitamins, minerals, and other nutrients • Excellent source of vitamin C • Low in fat • Low in sodium Basic Principles of Preparing Fruits • Use fresh fruits at their peak of ripeness • Wash fresh fruits under cool, running water before they are peeled or stemmed • Cut fresh fruits in to the largest pieces that are acceptable for serving to children Basic Principles of Preparing Fruits (cont.) • Prepare fruit dishes so they have an appealing appearance • Prevent oxidation or browning of fruits by using an acid, such as lemon or pineapple juice immediately after cutting • Store and serve at the right temperature Activity • Demonstrate apple dipped in lemon juice and apple that was not dipped • Discuss the Flavor Enhancement Chart in participant’s workbook • Taste test herbs and spices Video: Preparing Fruits Fruit Salads and Side Dishes • Select the appropriate form for the recipe • Prepare in serving size pieces and keep chilled and covered until service • Prepare fruit dishes so that they have the appropriate texture Video: Preparing Fruit Side Dishes Baked Fruits • Select a recipe for the baked fruit item • Use the right form of the fruit for the recipe • Prepare the baked fruit recipe Video: Preparing Baked Fruit Fruit Sauces • Select a recipe for the fruit sauce • Use the right form of the fruit for the recipe; adjust sugar as needed • Prepare the fruit sauce recipe Video: Preparing Fruit Sauces Activity • Review the Quality Score Card for Fruits found in the Participant’s Workbook Thank You! National Food Service Management Institute www.nfsmi.org 800-321-3054 [...]... Basic Principles of Preparing Fruits • Use fresh fruits at their peak of ripeness • Wash fresh fruits under cool, running water before they are peeled or stemmed • Cut fresh fruits in to the largest pieces that are acceptable for serving to children Basic Principles of Preparing Fruits (cont.) • Prepare fruit dishes so they have an appealing appearance • Prevent oxidation or browning of fruits by using...Menu Planning Tips (cont.) • Offer fruit as snacks • Offer fresh fruits using a variety of presentations Demonstration • A selection of fresh fruit Purchasing Healthy School Foods •Purchase fruits canned in light syrup or natural fruit juices instead of heavy syrup •Purchase fresh fruits, when feasible, to substitute for canned fruits •Look to local farmers as an alternative for purchasing fresh... in participant’s workbook • Taste test herbs and spices Video: Preparing Fruits Fruit Salads and Side Dishes • Select the appropriate form for the recipe • Prepare in serving size pieces and keep chilled and covered until service • Prepare fruit dishes so that they have the appropriate texture Video: Preparing Fruit Side Dishes Baked Fruits • Select a recipe for the baked fruit item • Use the right... form of the fruit for the recipe • Prepare the baked fruit recipe Video: Preparing Baked Fruit Fruit Sauces • Select a recipe for the fruit sauce • Use the right form of the fruit for the recipe; adjust sugar as needed • Prepare the fruit sauce recipe Video: Preparing Fruit Sauces Activity • Review the Quality Score Card for Fruits found in the Participant’s Workbook Thank You! National Food Service ...Lesson Objectives • Improve the quality of fruits served • Improved the variety of fruits served • Improve the appeal of fruits served Preparing Fruits: Important Terms • Culinary* • Culinary... Basic Principles of Preparing Fruits • Use fresh fruits at their peak of ripeness • Wash fresh fruits under cool, running water before they are peeled or stemmed • Cut fresh fruits in to the largest... raw fruits thoroughly under cold running water before combining with other ingredients, including: – unpeeled fresh fruits served whole or cut – fruits that are peeled and cut • Packaged fruits