UNIT FRUITS & VEGETABLES It is important to eat a diverse selection of fruits & veggies FRUITS & VEGETABLES What I need to know about the selection, nutrition, classification, of produce? UNIT Dear Jill, Mango Carrot Apple Onion Cantelope Turnip Beets Endive Corny Pea Strawberry Lettuce Squash beets First, I want you to know my heart _ _ _ _ _ only for you If you _ _ _ _ _ _ all for me, why not ask your parents if they will carrot _ _ _ _ _ _ _ get married Since we _ _ _ _ _ _ _ _ _ , I suppose you will want a big church wedding cantelope l e tt u c e Everyone knows I am _ _ _ _ crazy about you and I am sure we would make a happy _ _ _ _ Please not _ _ _ _ _ _ my hopes because it is love like I have for you that makes a _ _ _ _ _ crazy plum You have been the _ _ _ _ _ of my eyepso e along r and my love for you is as strong sasq an u a_s_h_ _ _ I trust you will never _ _ _ _ _ _ your nose at me If you do, there is only one thing for me to I will m ago n gtoothe river _ _ _ _ _ _ in p preal l e love is so hard to find I love your walk, your talk, and your I know all this may sound so _ _ _ _ _ to you,abut onio _ _ _ green eyes Your hair is so long and the color son_ _ _ _ _ _ _ _ _ _ blond that it glows in the dark.t u r n i p Tell me you love me and I will be a real happy man for all eternity! endive Love, Jack corny Pear Plum Orange Melon pea strawberry 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 (skerstet@ccsd.cc) I will project it on the screen for you to share with your class Your poster needs to include: 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) The vegetable’s name (common name & Latin name) Picture of the vegetable as it grows in the ground Picture of the vegetable as it typically seen when purchased Recipe on the back of your poster or on a separate paper A complete sentence stating which part of the vegetable plant it comes from The climate the vegetable grows in and when it is in season Nutritional Value & calories in a serving (indicate what constitutes a serving) Preserving &/or Storing methods Cultural, historical, & or unusual facts about the chosen vegetable 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 (skerstet@ccsd.cc) I will project it on the screen for you to share with your class Your poster needs to include: 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) The vegetable’s name (common name & Latin name) Picture of the vegetable as it grows in the ground Picture of the vegetable as it typically seen when purchased Recipe on the back of your poster or on a separate paper A complete sentence stating which part of the vegetable plant it comes from The climate the vegetable grows in and when it is in season Nutritional Value & calories in a serving (indicate what constitutes a serving) Preserving &/or Storing methods Cultural, historical, & or unusual facts about the chosen vegetable Tips for consumers in selecting the best quality UNIT VOCABULARY • Flower • Root • Tuber • Bulb • Stem • Leaf • Seed • Fruit • Staple • Semi-perishable • Perishable flower Fold your paper into equal leaves parts as shown Draw a dirt line Draw a stem Add a leaf fruit seeds stem bulb root tuber 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 ~ FRUITS & VEGGIES • • Provides many vitamins and minerals Vegetables come from many parts of a plant: Flower Root Tuber Broccoli Carrots Potatoes Cauliflower Beets Sweet potatoes Artichokes Parsnips Yams Bulb Garlic Onions Shallots Radish Turnip Stem Celery Asparagus Scallions Leeks Leaf Seed Spinach Lettuce Cabbage Chard Tomatoes Peas Corn Edamame Limas Leaf Buds: Brussel Sprouts Fruit Pumpkins Cucumbers Zucchini String bean Squash Pepper What are legumes? http://www.dietriffic.com/2007/09/09/what-are-legumes/ Bell Ringer You have 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!) Ticket out the Door: T a w no k o st g s… i in h e tt uc n d o rta pr o p g im kin e o e co hr ut o b GUIDELINES Fruit & Veggie Notes (p 3) Whole Do not soak Cook in small amount of water Cover all but strong vegetables Add vegetables to boiling water No baking soda Ripening Serve or use liquid Serving Grading ½ c cooked medium apple, potato, etc Determined by: Generally (except apples, bananas, & pears) Color, Size, Shape best when tree or vine ripened 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) Develops full flavor Wash & dry before storage Under-ripe fruit ripens best at room temp STUDY GUIDE FOR FRUITS & VEGETABLES Forms in which we are able to purchase fruits & vegetables are: fresh, frozen, canned, dried Fruits are obtained from the ripened ovary of plants and include the fused adjacent parts are obtained from other edible parts of the plant Vegetables nutrient Fruits picked when green are lower in content than those which are allowed to tree ripen 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: List the eight parts of the plant commonly used as vegetables: bacteria insecticide pesticide a b Solution of ‘Fruit Fresh’ Coat with citrus juice c d root, tuber, stem, bulb, seed, flower, leaf, fruit Coat with a syrup cooking STUDY GUIDE FOR FRUITS & VEGETABLES 10 11 12 13 14 15 Define perishableDefine semi-perishable – Define stapleList four good sources for Vitamin A: Carrot, cantaloupe, pumpkin, Vitamin A should be included in the diet _ _ Squash, sweet potatoes, yams List four good sources of Vitamin C every other day 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 daily courses include: a) 1) b) 2) c) d) e) f) g) appetizer 3) 4) main course 5) accompaniment 6) salad 7) bread dessert beverage Bell Ringer Take - 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 Fruits or vegetable salad in a meal adds contrasts in texture, flavor, and color Honey Bee Ambrosia Salad is high in Vitamin because it contains oranges, orange juice, and lemon juice C Too much exposure to the causes fruits and vegetables to lose vitamins and other nutrients When you examine fresh fruits and veggies for quality, not them air / sun Buy fresh vegetables and fruits in , not packaged on Styrofoam trays and wrapped Don’t buy canned products with _ or bulging lids Larger cans of food usually cost MORE / LESS per serving than food packed in small or individual cans squeeze bunches dents Study Guide for Purchasing & Storing Produce Don’t buy frozen fruits and vegetables that have been thawed and then _ refrozen Read the descriptive on processed foods for the list of ingredients labels 10 _ fruits and vegetables thoroughly and dry them before serving 11 Store fresh produce in the _drawer of the refrigerator Wash 12 Store foods with a strong in tightly closed plastic bags crisper 13 Use the ripest, most perishable fruits and vegetable _ odor 14 Store canned and dried foods in cool, _, dark areas 15 Before a can is opened, the top should be _ to eliminate contamination dry wiped off first Study Guide for Cooking Vegetables Human beings _ anddigest absorb cooked vegetables more easily than raw one What are the four goals for cooking vegetables? a) a) b) c) Retain nutrients d) Retain color What are four techniques for cooking vegetables? (ex Simmer) b) c) grill Enhance flavor Retain shape d) steam boil Bake… roast, stir-fry, sautee, broil Cook vegetables in as SHORT/LONG a time as possible to assure maximum flavor, crisp texture, and retention of color and nutrients Frozen foods take MORE/LESS time to cook than fresh foods When cooking vegetables, use as little _ as possible to avoid the loss of Vitamin C Carrots are an excellent source of Vitamin water A How to prevent nutrient loss during cooking: http://www.nutritionvista.com/NutritionBuzz/preventing-nutr ient-loss-during-cooking,236.aspx Ticket out the Door: Th a w no k o st g is… hi n e t t uc n d a t ro or p p i ng im y e bu re ut o b 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 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 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 you know about bulging or dented cants? List things produce offers to our diets / our plates! What does fiber assist us with & which food groups 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 forms in which we can purchase fruits & veggies What vitamins are most abundant in fruits & veggies Where 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 criteria are vegetables graded on? Define semi perishable REVIEW & REFLECT… BERRIES POMES CITRUS Small fruits with thin skins; most are highly Have a central, seed-containing core Thick outer rind, flesh separates into perishable surrounded by a thick layer of flesh segments MELONS TROPICAL Large, juicy fruits with thick rinds & many Imported from warm climates, considered to seeds; belong to gourd family be exotic 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/seasonality-chart-vegetables [...]... understand or have questions about? Study Guide for Purchasing & Storing Produce 1 2 Fruits or vegetable salad in a meal adds contrasts in texture, flavor, and color Honey Bee Ambrosia Salad is high in Vitamin because it contains oranges, orange juice, and lemon juice C 3 Too much exposure to the causes fruits and vegetables to lose vitamins and other nutrients 4 When you examine fresh fruits and. .. 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 Fruits 2 are obtained from the ripened ovary of plants and include the fused adjacent parts 3 are obtained from other edible parts of the plant Vegetables 4 nutrient Fruits picked when green are lower... / sun 5 Buy fresh vegetables and fruits in , not packaged on Styrofoam trays and wrapped 6 Don’t buy canned products with _ or bulging lids 7 Larger cans of food usually cost MORE / LESS per serving than food packed in small or individual cans squeeze bunches dents Study Guide for Purchasing & Storing Produce 8 Don’t buy frozen fruits and vegetables that have been thawed 9 and then _ refrozen... on processed foods for the list of ingredients labels 10 _ fruits and vegetables thoroughly and dry them before serving 11 Store fresh produce in the _drawer of the refrigerator Wash 12 Store foods with a strong in tightly closed plastic bags crisper 13 Use the ripest, most perishable fruits and vegetable _ odor 14 Store canned and dried foods in cool, _, dark areas 15 Before a can is opened,... 5 ALWAYS wash fruits and vegetables to remove harmful _ 6 When some fruits darken when exposed to air, they appear less appetizing It is possible to prevent this discoloration by: 7 List the eight parts of the plant commonly used as vegetables: bacteria insecticide pesticide a b Solution of Fruit Fresh’ Coat with citrus juice c d root, tuber, stem, bulb, seed, flower, leaf, fruit Coat with... first Study Guide for Cooking Vegetables 1 Human beings _ anddigest absorb cooked vegetables more easily than raw one 2 What are the four goals for cooking vegetables? a) 3 a) 4 b) c) Retain nutrients d) Retain color What are four techniques for cooking vegetables? (ex Simmer) b) c) grill Enhance flavor Retain shape d) steam boil Bake… roast, stir-fry, sautee, broil Cook vegetables in as SHORT/LONG... 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... 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... versatile and may make up any part of the meal A single meal may have as many as seven courses These daily courses include: a) 1) b) 2) c) d) e) f) g) appetizer 3) 4) main course 5) accompaniment 6) salad 7) bread dessert 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. .. 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 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? ... frozen fruits and vegetables that have been thawed and then _ refrozen Read the descriptive on processed foods for the list of ingredients labels 10 _ fruits and vegetables thoroughly and. .. vitamins and other nutrients When you examine fresh fruits and veggies for quality, not them air / sun Buy fresh vegetables and fruits in , not packaged on Styrofoam trays and wrapped... 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 Fruits or vegetable