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. 2015-2016. 1. FFVP Background. Basics. Food Safety. Program Details. First steps. Reimbursement. Next Step. 2. Agenda. Goals of FFVP. Creates healthier school environments. Expands the variety of fruits and vegetables. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Effects of cooking on vegetables and fruits. 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 . Presenters:. Sharon Lumpkin and. Tekila Gray. Topics. Overview of Bayh-Dole Act . NIFA’s Use of IP Data. Bayh-Dole Reporting Requirements. The Reporting Tool – iEdison.gov. NIFA Federal Assistance Policy Guide. Presenters:. Sharon Lumpkin and. Tekila Gray. Topics. Overview of Bayh-Dole Act . NIFA’s Use of IP Data. Bayh-Dole Reporting Requirements. The Reporting Tool – iEdison.gov. NIFA Federal Assistance Policy Guide. 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/ . 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. 2016-2017. 1. Agenda. Website. Basics. Food Safety. Program Details. First steps. Reimbursement. Next Step. 2. Website. www.doe.in.gov/nutrition/scn-fresh-fruit-and-vegetable-program. . 3. 4. 5. 6. Basic Information. 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. View a variety of native species and crops grown on the North Shore of Oahu -- such as pineapple, banana, coffee, cacao, mango, papaya, and many others. Tour-goers will also hear folklore of Hawaii an They are often grouped according to the part of the plant that is eaten:. bulbs;. flowers;. fruit;. leaves;. roots; . seeds;. stem (stalk).. Peppers are the edible fruit of a plant. Bulbs. Some plants have bulbs which stay underground to store food for the plant when it is not growing. When the time is right, the bulb produces shoots which grow up through the soil.. 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.