1 / 31

FRESH PRODUCE

FRESH PRODUCE . Tips in Buying Fresh Produce. #1 Select Fruits and Vegetables that are: FIRM FREE FROM DECAY FREE FROM BRUISING HAVE GOOD COLOR. #2. BUY SEASONAL FRUITS Cheapter Plentiful Better Quality. #3. Buy only what you will be able to store and use.

ray
Download Presentation

FRESH PRODUCE

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. FRESH PRODUCE

  2. Tips in Buying Fresh Produce • #1 • Select Fruits and Vegetables that are: • FIRM • FREE FROM DECAY • FREE FROM BRUISING • HAVE GOOD COLOR

  3. #2 • BUY SEASONAL FRUITS • Cheapter • Plentiful • Better Quality

  4. #3 • Buy only what you will be able to store and use. • F/V last about 1 week in the refrigerator • Fruits ripen and spoil faster at room temperature

  5. #4 • To prevent OXIDATION • Cut right before serving • Dip in ascorbic acid like………

  6. CLASSIFYING FRUITS AND VEGETABLES

  7. ROOTS • Carrots Radishes Beets

  8. STEMS • Celery Mushroom Asparagus

  9. TUBERS • Potatoes Sweet Potatoes YAMS

  10. LEAVES • Lettuce Romaine Spinach

  11. BULB • ONION Garlic

  12. Flowers • Broccoli Cauliflowers

  13. SEEDS • PEAS BEANS CORN

  14. FRUITS • Tomato Cucumber Squash Peppers Egg Plant

  15. POMES • Has a core and seeds

  16. BERRIES • Made up of mostly water very fragile

  17. CITRUS FRUITS • High in VIT C

  18. DRUPES • HAS ONE PIT

  19. Tropical Fruit • Grown in a Tropical Place

  20. Melon • Cannot Preserve (Cannot by it canned or frozen)

  21. GRAPES

  22. Preparing Fruits and Vegetables

  23. TEXTURE • Heat softens the cells walls, making fruit and vegetables more tender. • If over cooked, fruits and vegetables become mushy.

  24. FLAVOR • Which do you prefer cooked or raw

  25. COLOR • When heat is added to vegetables they become darker.

  26. NUTRIENT LOSS

  27. Ways to prevent nutrient loss A. Cook for the shortest time possible

  28. B. Use as little water as possible

  29. C. Prepare the largest pieces possible

  30. D. Cut just before cooking

  31. E. • Wash Fresh fruits and vegetables to remove dirt microorganisms and pesticides

More Related