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Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
Culinary lecture (fruits)
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Culinary lecture (fruits)

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FRUITS !!! …

FRUITS !!!
Slide Show all about fruits in our Culinary Lecture . . .

by.: ... cddlr <3

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  • In biology (botany), a &quot;fruit&quot; is a part of a flowering plant that derives from specific tissues of the flower, mainly one or more ovaries.
  • Transcript

    • 1. GROUP IIICandice Dale Donagift L. Reyes Charmaine Inoferio Franz David Orita Liezel C. De Geron John Ellie N. Edaño
    • 2. FRUITS•The fleshy seed-associated structures ofcertain plants that are sweet and edible inthe raw state,as apples oranges, grapes, strawberries, juniper berries and bananas.•afruit is a structure of a plant thatcontains its seeds.
    • 3. CLASSIFICATION OFFRUITS Simple FruitsSimple fruits could be either dry or fleshy andresult from the ripening of a compound or simpleovary with only one pistil. Berries- they are fruits with very soft epicarpwith the masocarp and endocarp very fleshy. Ex. Grapes,banana
    • 4. Hesperidiums – they are fruitscontaining fleshy stuff between the endocarp and theseeds. Carpels are close. Ex. Lemon, orange. Pepos- they are fruits that come froman inferior ovary with the outher part of the pericarpstiffened. Ex. Melon
    • 5. Drupes or stones- they are fruits with a fleshymesocarp and a stoned like stiffened endocarp, wherethe seed is . Ex. Peach, plum, olive , almond. Pomes- they are fruits with soft mesocarp acoriaseous endocarp. They become thean inferiorovary. Ex. Apple, pears.
    • 6. Aggregate FruitsAn aggregate fruit is otherwise called as etgerio,develops from a flower with the numerous simplepistils. Polydrupes: they are a.g fruits that combinedseveral drupes at the same time. Ex. Strawberry andblack berries .
    • 7. Multiple FruitsA multiple fruit is formed from a cluster offlowers called an inflorescence. Ex. Figs andpineapple, mulberry
    • 8. Accessory FruitsAccessory fruits are composed of material notjust form the ovary but also participate toform other parts of the flower such as thereceptacle.
    • 9. THE PART OF THE FRUIT
    • 10. Pericarp layersThe pericarp itself is typically made up of threedistinct layers: the exocarp, which is the most-outsidelayer or peel, the mesocarp, which is the middle layeror pith, and the endocarp, which is the inner layersurrounding the hollowed ovary or the containingseeds. Endopericarpal layerThe endopericarpal layer is the layer between theendocarp and the hemispherical diploid organism. ExocarpExocarp (Gr. "outside" + "fruit"), is a botanical termfor the outermost layer of the pericarp (or fruit).
    • 11. MesocarpMesocarp (Gr. "middle" + "fruit") or Sarcocarp ("flesh" +"fruit"), is the botanical term for the succulent and fleshymiddle layer of the pericarp of drupaceous fruit, betweenthe exocarp and the endocarp; it is usually the part of thefruit that is eaten. EndocarpEndocarp (Gr. "inside" + "fruit"), is a botanical term forthe inside layer of the pericarp (or fruit), which directlysurrounds the seeds. It may be membranous asin citrus where it is the only part consumed, or thick andhard as in the stone fruits of the family Rosaceae suchas peaches, cherries, plums, and apricots.
    • 12. MARKET FORMFRESH FRUITS Many fruits are "fleshy" and contain sugars whichattract animals that then disperse the enclosed seedsto the new locations.Fruit preservesare fruits, or vegetables, that have been preparedand canned or sealed air-tight for long term storage.Chutney- chutney is a pungent relish of Indian origin made of fruit, spices and herbs.
    • 13. Confit- Confit, which is the past participle formof the French verb "confire" or "to preserve", is most often applied to preservation of meats, especially poultryand pork, by cooking them in their own fat or oils and allowing the fats to set. Conserves- A conserve is a jam made of fruit stewed in sugar.
    • 14.  Fruit butter-  Fruit curd- Fruitrefers to a process curd is where the whole a dessert topping and fruit is forced spread usually made through a sieve or with lemon, lime, ora blended after the nge, or raspberry. heating process
    • 15.  Fruit spread-  Jam- Jam contains both fruit juice and pieces of the Fruit spread refers fruits flesh,[however to a jam or preserve some cookbooks with no added sugar define jam as cooked and gelled fruit purees.
    • 16.  Jelly - Jelly is a  Marmalade- clear or translucent marmalade is a sweet fruit spread made from preserve with a bitter sweetened fruit juice tang made and set using naturally from fruit, sugar, water, occurring pectin. and a gelling agent.
    • 17.  Dried fruit - is fruit  Juice- Juice is prepared where a large portion of its by mechanically squeezing original water content has or macerating fresh fruits or been removed either vegetables flesh without the naturally, through application of heat or sun drying, or through the solvents. use of specialized dryers or dehydrators.
    • 18.  Powdered Fruit  Ice cream Fruit
    • 19.  Candied Fruit- Fruit preserved by being cooked and soaked in a sugar syrup.
    • 20. NUTRITIONAL VALUE OFhigh Fruits are generallyin fiber, water, vitamin C and sugars, although this FRUITlatter varies widely from traces as in lime, to 61% ofthe fresh weight of the date. Regular consumption of fruit isassociated with reduced risks of cancer, cardiovasculardisease (especially coronary heartdisease), stroke, Alzheimer disease, cataracts, andsome of the functional declines associated with aging. Diets that include a sufficient amount ofpotassium from fruits and vegetables also help reducethe chance of developing kidney stones and may helpreduce the effects of bone-loss. Fruits are also low incalories which would help lower ones calorie intake aspart of a weight loss diet.
    • 21. ENGLISH TERM OF FRUITS
    • 22. ENGLISH TERM OF FRUITS English Tagalog fruit prutas apple mansanas· balsam apple ampalaya star apple kaimito sugar apple atis avacodo abukado
    • 23. English Tagalog apricot aprikot banana saging blackberry lumboyblack berries duhat cherry seresa coconut niyog cucumber pipino date ratiles fig igos
    • 24. English Tagaloggooseberry gusberi grape ubasgrapefruit kahel guava bayabas jack fruit langka lanson lansones citrus sitrus · lemon limon, kalamansi · lime apog · orange dalanghita· tangerine tangherina makopa makopa
    • 25. English Tagalog mango mangga nut pili · cashew keshew· chestnut kastanyas · peanut mane · pecan pekan · walnut wolnat olive oliba papaya papaya simbuyo ng damdamin ngpassion fruit prutas peach melokoton pear peras pineapple pinya
    • 26. English Tagalog plum sirwelaspomegranate granada pomelo suha raspberry prambuwesas rhubarb ruwibarbo rock melon melon santol santol strawberry presas, duhat tamarid sampalok tomato kamatis watermelon pakwan
    • 27. METHODS OFCOOKING FRUITS
    • 28.  Baking  Boiling
    • 29.  Steaming  Grilling
    • 30.  Roasting  Sauteing
    • 31.  Frying  Tossed
    • 32.  Barbequing  Poaching
    • 33.  Blanching  Peeling
    • 34. Slicing
    • 35. END 

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