Fruits & Fruits & VegetablesVegetables

Fruits and VegetablesFruits and Vegetables

1. Cellulose1. Cellulose 2 2 A. Determine how produce will be used.A. Determine how produce will be used. B. Canned products are usually cheaper.B. Canned products are usually cheaper. C. Frozen produce is more expensive.C. Frozen produce is more expensive.

Fruits and VegetablesFruits and Vegetables

3.3. A. Firm textureA. Firm texture B. Free from bruisesB. Free from bruises C. Free from decayC. Free from decay D. Good colorD. Good color E. Smooth skinE. Smooth skin F. Dense (heavy for size)F. Dense (heavy for size) G. CrispG. Crisp

Fruits and VegetablesFruits and Vegetables

4. 1 week, deteriorate4. 1 week, deteriorate 5. refrigerator, room 5. refrigerator, room

temperature , ripen fastertemperature , ripen faster 6. unopened on a dry shelf6. unopened on a dry shelf 7. Fresh vegetables7. Fresh vegetables

Vegetables Vegetables 1.1.

A. Tubers – potatoesA. Tubers – potatoes B. Root – beets, turnips, B. Root – beets, turnips,

carrotscarrots C. Bulbs – onion, garlicC. Bulbs – onion, garlic D. Stem – celery, D. Stem – celery,

mushroomsmushrooms E. Flower – broccoli, E. Flower – broccoli,

cauliflowercauliflower F. Seeds – beans, F. Seeds – beans,

peas, cornpeas, corn

VegetablesVegetables

G. Leaves – cabbage, lettuceG. Leaves – cabbage, lettuce H. Fruit – tomatoes, green pepper, H. Fruit – tomatoes, green pepper,

cucumbercucumber 2.2. Red – A, C, iron, thiamineRed – A, C, iron, thiamine Green – A, B, C, iron, calciumGreen – A, B, C, iron, calcium White – B, C, iron, calciumWhite – B, C, iron, calcium Yellow – A, B, C, calciumYellow – A, B, C, calcium

VegetablesVegetables

3. Chlorophyll, calcium, carbohydrates, 3. Chlorophyll, calcium, carbohydrates, cellulose, vitamins A,B,C, iron, Protein – cellulose, vitamins A,B,C, iron, Protein –

4. Don’t destroy vitamins and minerals, 4. Don’t destroy vitamins and minerals, makes them colorful.makes them colorful.

5. Cellulose softens, not as crisp, color 5. Cellulose softens, not as crisp, color and flavor changes. Lose nutrientsand flavor changes. Lose nutrients

6. Crispness, color, firmness, no bruises 6. Crispness, color, firmness, no bruises and decay, heavy or dense.and decay, heavy or dense.

VegetablesVegetables

7. Color, variety, flavor, texture, 7. Color, variety, flavor, texture, shape, formshape, form

8. Boil, steam, broil, bake, fried, 8. Boil, steam, broil, bake, fried, stirfry, microwave.stirfry, microwave.

9. frozen9. frozen

VegetablesVegetables

10.10. A. Cook in large pieces rather than A. Cook in large pieces rather than

small ones.small ones. B. Use small amounts of water.B. Use small amounts of water. C. Cook until fork tender, slightly C. Cook until fork tender, slightly

crisp.crisp. 11. soups, gravies, eaten11. soups, gravies, eaten

VegetablesVegetables

12.12. A. MicrowavingA. Microwaving B. SteamingB. Steaming C. BakingC. Baking

FruitsFruits

1.1. A. Pome – apple, pear, kiwiA. Pome – apple, pear, kiwi B. Drupe – peach, nectarine, apricot, cherry B. Drupe – peach, nectarine, apricot, cherry

plumplum C. Berries – raspberries, strawberries, grapesC. Berries – raspberries, strawberries, grapes D. Citrus – oranges, lime, lemon, grapefruitD. Citrus – oranges, lime, lemon, grapefruit E. Melon – watermelon, cantaloupeE. Melon – watermelon, cantaloupe F. Tropical – banana, mango, pineappleF. Tropical – banana, mango, pineapple

FruitsFruits

2. Buy - firm to the touch, the right shape, 2. Buy - firm to the touch, the right shape, heavy for size, aromatic and in good condition.heavy for size, aromatic and in good condition.

Avoid – too soft or hard, green or under ripe, Avoid – too soft or hard, green or under ripe, damaged, bruised, decayed, mildewdamaged, bruised, decayed, mildew

3. Fruit has a low acid content, turns brown 3. Fruit has a low acid content, turns brown when exposed to air.when exposed to air.

4. Yes – soak or cover with citrus juices4. Yes – soak or cover with citrus juices No – it will not affect the taste.No – it will not affect the taste.

FruitsFruits

5. Vitamins A, B, C, iron, calcium, 5. Vitamins A, B, C, iron, calcium, fiber, carbohydrates.fiber, carbohydrates.

6. Yes – Simmering – applesauce6. Yes – Simmering – applesauce Stewing – peach, pearStewing – peach, pear Baking – applesBaking – apples

FruitsFruits

7. Costs less, available, flavor, better 7. Costs less, available, flavor, better tasting.tasting.

8. ripen, spoil, refrigerator8. ripen, spoil, refrigerator 9. prepared just before serving9. prepared just before serving 10. omitted10. omitted 11. The 3 things that destroy vitamins – 11. The 3 things that destroy vitamins –

heat, air, water heat, air, water