PPT-Vegetables Objective Students will be able to:

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. An eligible beneficiary could have only one ABLE account which must be established in the state in which he resides or in a state that provides ABLE account services for his home state An ABLE account may not r eceive annual contributi ons exceeding Tubers . – . potato. , yam, sweet potato, . Jerusalem. . artichoke. Bulbs - chives, . onions. , garlic, leeks, . shallots. Roots - beets, . turnips. , carrot, . radish. Names for Vegetables - Parts of plant from which they come.. Recall factors that affect the flavor, texture, color, and retention of nutrients of cooked vegetables. Principles of Vegetable Cookery. To choose the best cooking method for a vegetable, chefs consider. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. Catalogue for Reynolds Fruit and Vegetable Wholesaler. Summer a& Autumn 2018. https://www.reynolds-cs.com 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?. 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.. 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.. All images are available on . www.google.com. with a Creative Commons 0 License.. Why should we eat FRUIT? . Fruits are high in:. Vitamins A & C. Fiber. Carbohydrates. Potassium. Fruits are low in:. Insert Objective 3. Insert Summary 1. Insert Summary 2. Insert Summary 3. 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. Food Breath and Sound. Unit . 20 . KEY CONCEPTS:. SADHANA OF THE VEGETABLES. PRACTICE:. CUTTING TECHNIQUES. SHREDDING. MATCHSTICKS. DIAGONAL. FLORET. PRACTICE ctd.:. CUTTING TECHNIQUES ctd.. HALF-MOON. RED HOT ROOTS LESSON 44 ABLE, IBLE, IL, ILE ABLE, IBLE ABLE, CAN DO ENJOYABLE IL, ILE CAPABLE OF BEING, FRAGILE LIKE SUFFIXES AND MEANINGS (ADJ) POLITE AND RESPECTFUL; ACTING WITH COURTESY AND CIVILITY Introduction . low fruit and vegetable intake is estimated to. . cause about 31% of . . heart . disease and 11% of stroke. . (. worldwide. ). What is the difference?. Traditionally, most . people.