fruit and veg

ccc 2nd year home ec

what makes veg different then fruit

veg. are the roots, leaves and stems of plants

some veg. are technically fruit but are classified according to their use in savoury cooking

different types of veg

roots - carrots, potatoes, turnips

greens - broccoli, cabbage, lettuce

fruit-veg - courgettes, cucumbers, tomatoes

pulses - beans, lentils, peas

nutritive value of veg.

Protein	pulses are a good source low in other veg
Fat	low in fat
Carbs	high cellulose(fiber) content starch (especially in roots) and some sugar
Vitamins	B, A & C
Minerals	Calcium, iron
water	high percentage of water

 

dietic value of veg.

• high fibre content aids digestion

• pulses are a cheap source of protein

• starchy veg. are a rich energy source

• adds variety, colour, flavour and texture to meals

• vit. and mineral content prevents diseases

culinary uses of veg.

main courses - potato gratan

starters - ceaser salad

snacks - veg. board with hummus

preserves - gurchins

garnishes

soups - mushroom soup

desserts - carrot cake

juices and smoothies - spinach smoothie

define in season

food that is plentiful and cheap

when is fruit and veg. most nutritious

when it is raw as some vit.’s and minerals are lost when cooked

what is fruit

the sweet edible product of a tree or plant

classification of fruit

citrus - lemon, orange, lime

berries - strawberries, blackberries, raspberries

stone - avocado, olives and cherries

hard - apples, pears

other - bananas, melons, kiwi

nutritive value of fruit

Protein	Low in protein
Fat	low in fat
Carbs	Sugar and cellulose
Vitamins	A & C
Minerals	Calcium, iron
water	Up to 95% water

dietic value of fruit

• rich source of fibre

• vitamin and mineral content prevent disease

• adds variety, colour, flavour and texture to meals

• refreshing natural snack

culinary uses of fruit

desserts - apple pie

sauces - strawberry syrup

starters - melon with parma ham and honey

salads - fruit salad

drinks - orang juice

preserves - jam

snacks - apple

main courses - fruit pizza

tips for buying fruit and veg.

supermarket with quid turnover

buy in season

fresh bright coloured

usable quantities

avoid bruised

avoid pre cut and pre packaged

storing fruit and veg

remove plastic packaging

root veg in any cool dry place

green veg, pulses veg, pulses veg, salad, berries in fridge

preparing frit and veg

remove damaged discoloured parts and wilted leaves

wash well in cold water

prepare shortly before consuming

don’t soak veg in water

avoid peeling, if peeling use sharp blade to peel thinly

cooking fruit and veg

eat raw when possible

cook in a small amount of liquid if possible

do not overcook, serve al dente

serve immediately

effect of cooking on fruit and veg

cellulose softens and becomes more digestible

vit C is destroyed

minerals dissolve into cooking liquid

micro-organisms killed - decay delayed

colour, flavour and texture change

eu grading

all fruit and veg sold in Ireland must be according to EU regulations

EU regulations

produce must be:

• sound

• relatively clean

• chemical free

• graded for quality

Sam Really Can’t Grade

different classes - EU grading

class extra - best quality

class I - good quality

class II - marketable but with defects

organic fruit nd veg

grown without artificial fertiliser, pesticides or herbiscides