Fruits & vegetables

VOCABULARY

• Flower
• Root
• Tuber
• Bulb
• Stem
• Leaf
• Seed
• Fruit
• Staple
• Semi-perishable
• Perishable

UNIT 6

• Fold your paper into 8 equal parts as shown.
• Draw a dirt line
• Draw a stem
• Add a leaf

tuber
bulb
root
stem
leaves
fruit
seeds
flower

VEGGIES

• Fruit: ripened ovary of a plant with fused adjacent parts
• Vegetable: other edible parts of a plant

Tomatoes…… fruit or vegetable????

Vegetables are commonly part of the main course.

Fruits are usually appetizers, dessert, or eaten “out of hand”

Available: fresh, frozen, canned, dried

Staple: will keep some time without refrigeration

Semi-perishable: will keep for sometime if refrigerated

Perishable: poor keeping quality even if refrigerated

http://www.sciencebob.com/questions/q-tomato_fruit_vegetable.php

Ch. 6 ~ FRUITS & VEGGIES

• Provides many vitamins and minerals.
• Vegetables come from many parts of a plant:

Flower	Root	Tuber	Bulb
Stem	Leaf	Seed	Fruit

Broccoli
Cauliflower
Artichokes
Garlic
Onions
Shallots
Celery
Asparagus
Scallions
Leeks
Peas
Corn
Edamame
Limas
Carrots
Beets
Parsnips
Radish
Turnip
Potatoes
Sweet potatoes
Yams
Spinach
Lettuce
Cabbage
Chard
Leaf Buds: Brussel Sprouts
Tomatoes
Pumpkins
Cucumbers
Zucchini
String bean
Squash
Pepper

What are legumes?

http://www.dietriffic.com/2007/09/09/what-are-legumes/

Bell Ringer

You have 2 minutes to share with your group your favorite way to have a certain vegetable prepared.

(For me, I can’t decide between steamed carrots with honey & butter

OR grilled zucchini! My Lindsey says she loves artichokes stuffed & steamed!)

Veggie Cookery

The greener the vegetable, the higher it is in vitamins and minerals. Which is nutritionally better, spinach or ice-burg lettuce?

Cooking vegetables helps humans to digest veggies more easily. Goals in cooking veggies:

• preserve nutritive value,
• enhance flavors & textures,
• retain shape & color

Two methods of cooking veggies:

• Moist (boil, fry, steam, stir-fry)
• Dry (bake, broil)

Effects of cooking:

1) soften

2) reduce bulk

3) destroy microorganisms

4) starch can be digested

Veggie Cookery

Remember:

• Use the least amount of water possible

B vitamins, vitamin C, & minerals are dissolved readily in water… the less water, the less nutritional loss)

• Cover the container

B vitamins & Vitamin C are destroyed by heat & air

3) Bring water to a boil to shorten cooking time

• Add fat after cooking

(A, D, & E are dissolved in fat)

• Cook in as large pieces as possible

(the more cut edges, the more nutrients lost)

• Cook quickly to avoid color loss.

7) Do not use baking soda