PPT-Dole Fresh Vegetables

Phone Training March 2012 Agenda Phone Basics Placing Calls Phone Features and Services Online Portal Training Voicemail QampA Phone Basics Know Your Phone 1 Message Waiting Light 2 Phone Screen. What is the Fresh Fruit and Vegetable Program The Fresh Fruit and Vegetable Program FFVP is a federally assisted program providing free fresh fruits and vegetables to students in participating elementary schools during the school day The goal of the Some fresh produce onions potatoes tomatoes is of better q uality when not refrigerated All storage areas sh ould be clean and dry Fruits and vegetables stored at room temperature sh ould be in a cool dry pestfree wellventilated area separate from h Market & Consumer Information. August 2014. U.S. Fresh-Cut Produce Is An Estimated $27 Billion Market and Sales Are Increasing. U.S. Market Size:. U.S. retail* sales growing for fresh-cut fruit and vegetables. Red Vegetables Word Jumbles Did you know Cajun Calamari. Hand sliced squid rings, lightly dusted in seasoned flour and showered in hot sauce.. 8.50. Shrimp Cocktail. Five delectable shrimp served chilled with our spicy cocktail sauce.. $8.00. Food Service Occupations 2. Fruits. Can be purchased fresh, frozen, canned or dried.. Fresh fruit is normally best, but not all fruit is always in season and fresh fruit must be used quickly to avoid spoiling . Chapter 10. Balanced Menus. Learning Objectives. Explain what a balanced meal is in terms of nutrient content and eight ways to evaluate balanced menu items.. Describe appropriate ingredients, preparation/cooking methods, and several menu items including presentation ideas for each section of the menu: appetizers, . Did You Know?. What is the fruit or vegetable consumed most by Americans?. Some common “vegetables” are actually fruits. How many can you name?. Which fruit typically contains more than 200 seeds?. Presidential Directive . For DOLE, DepEd, CHED, and TESDA to jointly:. . Address the job-skill mismatch issue. Review the education and training . curriculum to suit industry needs. Guide the course and career choices/ . Why should we eat FRUIT? . Fruits are high in:. Vitamins . A & C. Fiber. Carbohydrates. Potassium. Fruits are low in:. Fat. Calories. Sodium. Some fruits also contain folic acid, . magnesium, iron, etc.. 1) distinguish between the classification of vegetables. 2) identify the nutrients present in vegetables and their functions. 3) explain the purchasing and storing of fresh vegetables . Essential Questions. August 2017. What is FFVP?. Program Goals:. Healthier School Environments. Increase variety . Increase children consumption. Impact present and future . h. ealth. History. Pilot project in 2002. Alaska began participating in 2008. body will make vitamin through beta carotene. . Good sources- dark greens, oranges, and yellows. Vitamin C- . Good sources include raw broccoli, raw cabbage, kale, sweet potatoes, tomatoes, and green peppers. To discuss the nutritive and dietetic value of fruit . To explain how vegetables are graded within the EU . To compile a set of guidelines to follow when buying, storing and preparing fruit in order to retain maximum nourishment.