Fruits & vegetables

fresh, frozen, canned, dried
Fruits
Vegetables
nutrient
bacteria
insecticide
pesticide

• Solution of ‘Fruit Fresh’
• Coat with citrus juice

• Coat with a syrup
• cooking

root, tuber, stem, bulb, seed, flower, leaf, fruit

STUDY GUIDE FOR FRUITS & VEGETABLES

• Define perishable-
• Define semi-perishable –
• Define staple-
• List four good sources for Vitamin A:
• Vitamin A should be included in the diet ________ _______ ___.
• List four good sources of Vitamin C.
• Vitamin C is a water soluble vitamin, it should be included in the diet _______.
• Fruits & veggies are very versatile and may make up any part of the meal. A single meal may have as many as seven courses. These courses include:

a) 1)

b) 2)

c) 3)

d) 4)

e) 5)

f) 6)

g) 7)

appetizer
beverage
salad
accompaniment
main course
dessert
bread
every other day
Carrot, cantaloupe, pumpkin,
Squash, sweet potatoes, yams
daily

Bell Ringer

Take 2 - 3 minutes to read over your notes that were taken related to purchasing and storing fruits & vegetables.

Is there anything you wrote that you look back on and don’t understand or have questions about?

Study Guide for Purchasing & Storing Produce

• Fruits or vegetable salad in a meal adds contrasts in texture, flavor, and ______.
• Honey Bee Ambrosia Salad is high in Vitamin __ because it contains oranges, orange juice, and lemon juice.
• Too much exposure to the ________ causes fruits and vegetables to lose vitamins and other nutrients.
• When you examine fresh fruits and veggies for quality, do not ________ them.
• Buy fresh vegetables and fruits in ________, not packaged on Styrofoam trays and wrapped.
• Don’t buy canned products with _____ or bulging lids.
• Larger cans of food usually cost MORE / LESS per serving than food packed in small or individual cans.