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Fruits and Vegetables

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Bridget Skelly

on 2 January 2013

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Transcript of Fruits and Vegetables

FRUITS AND VEGETABLES! Objectives: Describe how to classify and choose fruits and vegetables
Describe the nutritional value of fruits and vegetables
Compare fresh fruits and vegetables to canned or frozen
Describe how to prepare fruits and vegetables Classifying and Choosing Nutritional Value Fresh vs Canned or Frozen Preparation Vegetables are classified according to the part of the plant from which they come! BULBS garlic and onions would be examples of BULBS FLOWERS Broccoli, artichoke and cauliflower are all FLOWERS FRUITS Tomatoes, cucumbers, eggplant, peppers, and pumpkin are all examples of vegetables that are the FRUIT of the plant.. CRAZY! LEAVES Brussels sprouts, cabbage, lettuce and spinach are all examples of the leaves ROOTS Beets, carrots, radishes, sweet potatoes and turnips are all ROOTS Fruits are classified according to physical characteristics. BERRIES Berries are small juice fruits with thin skin. They are highly perishable. DRUPES Drupes have an outer skin covering a soft fleshy fruit which surrounds a single, hard seed called the stone or pit POMES Pomes have a central, seed-containing core surrounded by a thick layer of flesh CITRUS FRUITS Citrus fruits have a thick outer rind with a thin membrane that separates the flesh into segments MELONS Melons are large, juicy fruits with thick rinds and many seeds TROPICAL tropical fruits are grown in a warm climate When choosing vegetables... Look for good color and firmness. Avoid decay and bruises Avoid wilted and misshapen vegetables Handle carefully to avoid bruising Choose medium size because small may be immature and large may be overmature Buy only what you'll use in a short period of time because they lose nutritional quality quickly Vegetables that are in season are high in quality and low in price When choosing fruits... Buy ripe fruits- test by pressing and see if they give A LITTLE Buy what you will use in a small amount of time as they lost nutritional quality quickly Avoid bruised, soft or damaged fruits
Vegetables are an excellent source of vitamins, minerals and fiber Fruits are high in vitamins and fiber and are low in fat. How many servings should you eat each day?? Vegetables 3-5 servings each day 1 serving = 1 cup raw veggies 1/2 cup cooked veggies 3/4 cup veggie juice Fruits 2-4 servings each day 1 serving = 1 medium raw fruit 1/2 cup cooked or canned fruit 3/4 cup fruit juice First, let's DEFINE!
What's a fruit?
What's a vegetable?
Is a tomato a fruit or a vegetable? A vegetable is the edible portion of the plant A fruit is the mature ovary of a plant So then WHAT is a
tomato?? Depends who you ask! Scientifically, a tomato is a fruit. But in culinary arts, fruits and vegetables are identified according to their use and taste, so a tomato would be considered a vegetable because it's used more in meals whereas fruits are sweet and are used in breakfasts and desserts! Which is healthier? Fresh? Canned? or Frozen? That depends, scholars! The longer you wait to eat fresh fruits and veggies, the less nutritious they are! Frozen fruits and veggies are frozen at their peak nutritionally, so sometimes they will be healthier than fresh! Canned fruits and veggies are often canned in liquid or syrup, so depending on the sugar and salt content of the liquid or syrup, these may be less healthy than fresh or frozen because the syrup is usually higher in calories and lower in nutrients! :) Frozen fruits and veggies retain the appearance and flavor of fresh better than canned or dried do, but may have a different texture! Fresh Frozen Canned Frozen and canned fruits and veggies are often cheaper than fresh as well, depending on whether the fruit or veggie is in season! You can eat most fruits and vegetables raw! What are some examples of fruits and veggies you eat raw? Raw fruits and veggies add color and texture to meals! If you choose to eat raw fruits and veggies... MAKE SURE YOU WASH THEM!!! Also, some raw fruits will brown when exposed to air... Does anyone know what that's called? ENZYMATIC BROWNING! Which fruits does this happen to?? Does anyone know how to prevent this from happening? You can dip it in lemon, orange, grapefruit or pineapple juice! If you want to cook vegetables, you can...
microwave When you cook fruits and vegetables, the fiber softens, making them easier to chew! Also, the starch absorbs water, swells and becomes EASIER to digest :) However, when you cook flavors and colors change and some nutrients may be lost :( If you have overripe fruits, you can often cook them! Banana bread and applesauce are often made with overripe fruits!
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