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Chapter 16 Bell Ringer January 11 th 2012 What have you learned about fruits and vegetables so far Definition of a fruit Botanical ripened enlarged ovaries and parts of a plants flowers ID: 540737 Download Presentation
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Presentation on theme: "Fruits and Vegetables"— Presentation transcript
Slide1
Fruits and Vegetables
Chapter 16Slide2
Bell Ringer
January 11
th, 2012
What have you learned about fruits and vegetables so far?Slide3
Definition of a fruit
Botanical: ripened enlarged ovaries and parts of a plant’s flowers
Culinary: plant fruits that are sweet and fleshy. Some fruits are actually vegetables and vise versa.
Book
def
: a fruit is any part of a plant that holds the seedsSlide4
Classification of Fruits
Fruits are classified according to the origin-type and/or part of the flower
Simple
Aggregate
Multiple Slide5
Simple
From one ovary (flower)
Fleshy body
Grapes
Tomatoes
BananasCitrus fruits-think fleshy skin sectionsMelons
PumpkinsSlide6
Simple
Drupes or stones- pit around a seed, fleshy outer body (olives, almonds, peaches, plums, cherries, nectarine, apricots)
Pomes: center core with seeds, fleshy body (apples, pears)Slide7
Aggregate
Several ovaries from one flower
Strawberries
Blackberries
RaspberriesSlide8
Multiple
Cluster of several flowers that merge together as they mature
Pineapple, figs, breadfruitSlide9
Animal vs
Plant CellSlide10
Animal vs
Plant cell
Rigid plant cell walls are water soluble
Chloroplasts contain chlorophyll, carotenoids, fats
Chloroplasts contain carotenoids
Leukoplasts- colorlessVacuoles-air pockets with sap cells containing sugars and vitaminsSlide11
Ripening of fruits
Ethylene gas
Naturally produced and emitted to hasten ripening
Fruits can be exposed during transport
Some fruits have higher levels than others
Capturing the gas can help other fruits ripen more quicklySlide12
Mature vs
Ripe
Mature Fruits
Reached their full size and color but may not have ripened
Hard and have not reached full flavor
Ripe FruitsTender with a pleasant aroma and fully developed flavors
To test press softly and the fruit
should giveSlide13
Osmosis
Sugar/water concentrations
Water (solvent) travels from a low solute concentration to a high concentrationSlide14
Diffusion
Diffusion: when particles (solute) move from an area of high concentration to low concentration, achieving equilibrium.Slide15
What happens when:
Water is sprayed onto lettuce leaves
Sugar is sprinkled onto strawberries
Sugar is baked with applesSlide16
Oxidative Enzymatic Browning
Three things come together:
Phenolic compounds (tannins)
Enzymes (polyphenol oxidases)
oxygenSlide17
Preventing OEB
Add acid
Coat with sugar, water, or syrup
Antioxidants (ascorbic acid, sulfur)
Blanching
Cold temperatures, but sealedVacuum packingSlide18
Genetically modified fruitsSlide19
Fruit and Veggie BingoSlide20
Vegetables
Classification
Bulb-enlargement above roots (onions, garlic)
Root- single enlarged taproots (carrots, beets, turnips)
Tuber-fat underground stem (potato)
High in carbs, low in waterSlide21
Vegetables
Classification
Leaves-greens (spinach lettuce
Stems/stalks- high in cellulose fiber (artichokes, celery, asparagus)
Flower:
brococoliLow in carbs, high in water
Seeds- beans, peas
Pods
High in
protien
, high in starch
Corn, legumes, okra (okra is a fruit botanically)Slide22
Bell WorkSlide23
Purchasing Fruits
Mature and ripe
Good color
Low bruises/decay
Unbroken skin
In seasonLargest is not always bestGood aromaNo evidence of bug infestation
If you bite into it and see half a worm, throw it out
Slide24
Selecting fruit handoutSlide25
DemonstrationSlide26
Choosing Fruit Taste TestSlide27
Think about it….
Pesticides article
Abc
news