Fruits and Vegetables

1
Fruits and Vegetables
2
Botanical Names for Vegetables

• Squash-Cucumbers, zucchini, butternut squash
• Roots and Tubers- Beets, Turnips, Carrots,
  Radishes
• Onion Family- Chive, Onion, Garlic, Shallots
• Stems/Stalks- Celery, Asparagus
• Seeds and Pods- Beans, Peas, Corn
• Cabbage-Cabbage, Cauliflower, Broccoli
• Leafy Greens- Kale, Spinach, Lettuce
• Fruit-Vegetables- Tomato, Green Pepper, Avocado

3
Color of Vegetables

• Red- A, C, Thiamine, Iron, lycopene
• Green- A, B, Folate, Calcium, Lutein
• White- B, C, Potassium, Calcium, allicin
  (phytochemical)
• Yellow/Orange- A, B, C, Calcium, Beta-carotene

4
Vegetable Nutrients

• Carbohydrates
• Protein-incomplete from dried beans and peas.
• Pantothenic Acid, Biotin, Folate

5
Cooking Vegetables correctly

• cook it correctly so the vegetables will not
  loose their vitamins and minerals
• Keep them colorful to add to a meal

6
Vegetables change when they cook

• cellulose softens, becomes less crisp, nutrients
  dissolve, color, flavor
• Raw Cooked

7
Qualities to look for in Vegetables

• Crispness, color, firmness, soundness, absence of
  bruises and decay- bright color, not overripe

8
Using Vegetables To Enhance Meals

• Color, variety, flavor, texture, shape and form

9
Several Different methods to prepare vegetables

• Moist Heat Methods-Blanching, Steam, Poaching and
  braising
• Dry-Heat Methods-Broiling and Grilling,
  bake/Roasting, saute, stir-fry,

10
Botanical names for Fruit

• Pome- apple, pear, kiwi
• Drupe- peach, nectarine, apricot, cherry, plum
• Berries- raspberries, strawberries
• Grapes- Red, Green, Black varieties
• Citrus- grapefruit, lemon, orange, lime
• Melon- casaba, cantaloupe, watermelon
• Tropical- banana, mango, pineapple, Guava
• Exotic-pomegranate, star,

11
Guidelines for buying Fruit

• Buy firm to the touch, the right color,
  well-shaped, heavy for size, aromatic and in good
  condition
• Avoid too soft or hard, green or under ripe,
  damaged, bruised, decayed, mildewed or discolored

12
Why do some fruit turn brown after being cut

• Fruit that has low acid content, turns dark on
  exposure to the air.
• Fresh Not Fresh

13
Can you do anything to prevent fruit from turning
brown? Will it effect the taste?

• Yes, sprinkle or lightly cover with ascorbic acid
  or citrus juice.
• No it will not effect the taste if used lightly

14
What nutrients are supplied by Fruit?

• Vitamins A, B, and C, potassium, folate, fiber,
  and carbohydrates.

15
Can you cook fruits if so how?

• Yes you can cook fruit.
• Simmering, stewing, poaching
• Baking, grilling, frying, saute

16
It is better to serve fruit in season

• Costs less, available, flavor better tasting