Fruit and Vegetables

1. Fruit and Vegetables Learning Objective: To study how preservation, primary and secondary processing effect fruits and vegetables. To understand correct storage and good hygiene practices and the effects of cooking.

2. Last lesson recap • Sensory Analysis? used in taste testing, to test the sensory qualities of food products. • Sensory Qualities?characteristics of a food that are linked to the senses of taste, smell, feel and taste. • Star Profile?used to establish the key sensory qualities of a product by marking scores on a profile and joining them up. This can then be used to identify how the product could be developed.. • Seasonality ? the times of year a particular food product is available because of the time it ripens.

3. What is preservation?A process of treating or handling food that slows down the spoilage or loss of quality of food, and extends the time or shelf life when it can be eaten safelySPOILAGE of food describes the process of food ‘going bad’, ‘deteriorating’, ‘going off’or the disagreeable change in the food’s normal state.How can you tell the food is going bad?Give 4 signs….

4. Signs of spoilage (fruit and vegetables)

5. Signs of spoilage (fruit and vegetables) • Include discoloured, brown or black, wrinkly, slimy, mushy , shriveled, softer than normal, bad smell, altered taste, mouldy….

6. https://www.youtube.com/watch?v=IRiwXMeKoGk Apple http://www.shutterstock.com/video/clip-1066843-stock-footage-time-lapse-of-banana-rotting-in-studio.html https://www.youtube.com/watch?v=S12zZhdOckc Melon https://www.youtube.com/watch?v=c0En-_BVbGc Fruit and Veg https://www.youtube.com/watch?v=aLXlerKGZGY Cut mold off?

7. Preservation of fruit and veg, why and when is this useful? • Extend the shelf life, keeps longer before you use it. • More convenient to store and use. • Use where a glut of food, so non goes to waste, eg. At harvest time; apples, pears, onions, beans, peas, berries, herbs. • You buy in bulk, take advantage of special offers, B.O.G.O.F. • Can preserve the nutritional content of food. Eg, frozen peas. • Access to a greater variety of foods you may not normally be able to buy locally. Eg. tinned exotic fruits. • Can make food more affordable eg. frozen v. fresh blueberries ?

8. What does preservation do exactly? • Prevents or inactivates, basic processes in food. • Enzyme action - all food contains natural enzymes that break down proteins, fats and carbohydrates to facilitate animal and plant growth. Once an animal has been killed or a plant harvested, these enzymes, if left uncontrolled, continue to work, breaking down the food itself and resulting in spoilage. • Microbial action - all food can be attacked by bacteria and fungi that cause food to rot or become mouldy. If permitted to multiply, these microbes can cause spoilage. • Oxidation - many food components can be attacked by oxygen in the air, making them rancid or resulting in an unpleasant taste. This, too, must be controlled.

9. What is Primary and Secondary processing ( of fruit and Veg) ? • Almost all food must be processed in some way before it can be eaten. • Primary Processing: The physical form changes very little. Harvesting crops, cutting, cleaning, grading, weighing, packaging and refrigerating. • Secondary Processing: • Turns primary processed foods into other food products either on their own or mixed with other ingredients. The physical form can change quite significantly as a result of secondary processing. • Freezing, canning, drying, juicing, mixing, cooking. Eg oranges: • https://www.youtube.com/watch?v=T8KJGtMGMSY&feature=youtu.be • https://www.youtube.com/watch?v=pHxrdQ_U4Y8&feature=youtu.be

10. Food packaging – why is it necessary ?Food packaging is an important part of food preservation and safety. It ensures that food reaches the consumer in peak condition. Packaging is not just a simple box; it is in fact a system for preserving the safety and quality of food products in transport, wholesale warehouses, retail stores and in the home.

11. It does this by:* maximisingshelf life by acting as a barrier against water vapour, air, and microbes. Similarly, packaging also retains moisture and gases, which preserve product freshness and safety* carrying important information on the label (product name, use-by dates, ingredients, refrigeration or cooking requirements, recipes, etc.) to help the consumer store products safely at home* providing evidence that the product is intact and has not been tampered with* preventing loss of aroma and protecting against odours from external sources* bar codes, batch codes on packaging identifying the date and the location of manufacture which enables processors, transporters and retailers to keep track of products for both inventory control and identification of potential hazards.

12. Good hygiene ( with fruit and veg) • Always wash in cold water, to remove insecticide sprays, dirt, soil or insects. • Use within a few days of purchase, so at their freshest and most nutritious. Do not use with obvious signs of spoilage. • Use by Date and Best Before dates. Rotate stock. • Store correctly for the food product to prolong good condition, for example potatoes in cool dry, dark conditions, or bananas in the fruit bowl at ambient room temperature. • Fridges should be set at 0-4°C.

13. Uses of fruits… • Eat as raw whole fruits • Stewed, baked, poached, BBQ, compotes, sauces, pies, tarts, crumbles, cakes. • Cold desserts – mousses, summer pudding, trifles, cheesecakes, meringues. • Juices / smoothies • Jams and jellies • ??

14. Ways of cooking vegetables Boiling e.g. Baking e.g. Braising e.g. Frying e.g. Grilling e.g. Roasting e.g. Steaming e.g.

15. Effects of cooking • When fruit and vegetables are cooked their flavour, colour, texture and nutritional value change. To preserve the original qualities, use minimum time and cooking liquid.

16. Effects of cooking • Flavour –- • Can intensify flavour in some veg. natural chemical eg onions, are released and changed when fried, natural sugars released and enable caramelisation to take place. • With roast veg., water content is reduced, giving a characteristic taste. • Colour • Green veg, can change from bright, to olive then grey/green. Use as little water as possible to preserve colour. • Yellow and orange veg, do not change colour. • Red and purple change colour as result of acids and alkalis in the water. Acids (vinegar) – turn veg red, alkalis (bicarb), turn blue.

17. Texture • Cooking softens the cell walls in plant cells and texture is softened. Bulk is reduced. • Overcooking causes cell walls to seporate and makes vegetables soft and mushy. Starchy vegetables, absorb water and granules swell, making them soft and digestible to eat. • Nutritional value • Cutting and bruising damages plant cells, exposure to oxygen in the air and to light, release enzymes that destroy Vitamin C. Vitamin C is water coluble and is released into cooking liquid. Use liquids to make sauces and gravies, and use minimum liquid. • Dietary fibre is more easily digested.