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Fruits & Veggies

Microteaching prezi for CCHS on 4.22.10!
by

Melissa Ellison

on 22 April 2010

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Transcript of Fruits & Veggies

Fruits and Veggies I. Botanical names for Vegetables
(parts of the plant from which they come) A. Tubers- potato B. Bulbs- chives. onions. garlic. leeks. shallots C. Roots- beets. turnips. carrot. raddish D. Stem- asparagus. celery. mushroom E. Leaves- brussel sprouts. cabbage. chard.
greens. lettuce. spinach. watercress F. Seeds- beans. peas. corn G. Flowers- artichoke. cauliflower. broccoli H. Fruit- cucumber. eggplaint. tomato.
pepper. squash II. Flavors A. strong- cabbage. brssel sprouts.
turnips. cauliflower. onions B. Mild- most all vegetables III. Nutrients Iv. color V. Forms VI. Nutrient Contribution VII. Principles of Cookery VIII. Selection and Buying IX. Care and Storage A. Water Content- fruits. stems. flowers. leaves tomato. celery. broccoli. lettuce~ all very juicy and succulent B. Starch- tubers. bulbs. roots. seeds potato. sweet potato. lima beans. corn~
starchy vegetables A. yellow~ Vitamins A, B, C, and calcium B. White~ Vitamins B, C, iron, and calcium C. Red~ Vitamins A, C, thiamine, and iron D. Green~ Vitamins A, B, C, iron, and calcium fresh
(only when in season)
canned
frozen or
dried Chlorophyll
Vitamin A, C, and B
Minerals
Carbohydrates
Proteins A. Goal
B. Nutrient loss
C. Amount of water used
D. Length of Cooking Time
E. Method of Cookery A. Canned
B. Fresh
C. Frozen
D. Dried A. Refrigerate & Examine
B. Tubers & Root Veggies
C. Canned Veggies
D. Frozen Botanical Names for fruit A. Pome- apple. pear. kiwi
B. Drupe- peach. nectarine. apricot. cherry. plum
C. Berries- raspberries. strawberry. grapes
D. Citrus- grapefruit. lemon. orange. lime
E. Melon- casaba. cantaloupe. watermelon
F. Tropical- banana. mango. pomegranate. avocado. pineapple
Full transcript