Fruits
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This document discusses fruits. It defines fruit, classifies fruits into 5 types including stone fruits, soft fruits, citrus fruits, tropical fruits, and hard fruits. It outlines factors to consider when selecting fruits such as buying seasonal fruits that are fresh, firm and free of damage. It describes methods of preparing fruits including cutting, slicing, dicing, peeling and coring. It discusses methods of producing fruit dishes by eating fruits raw or cooked into items like jams, jellies and pastries. The document also covers methods of presenting fruit dishes through proper serving equipment, garnishes, temperatures and portion sizes. It concludes with the qualities of good fruit dishes being good flavor, appropriate temperature, texture and color.
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Fruits are the fleshy, seed-containing products of plants that are edible without cooking when ripe. Fruits are usually classified as berries, drupes, pomes, citrus fruits, or other fruits like melons, bananas, and pineapples. When selecting and storing fresh fruits, choose ripe fruits and avoid bruised or damaged fruits, and refrigerate ripe fruits. Canned, frozen, and dried fruits are also options and can be prepared and served in various ways while retaining nutrients.
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All You need to know about Fruits - Fruit Information, Fruit Nutrition, Uses of Fruits, Seasonal fruits, List of fruits, Fruits Game, Fruits Quiz, Fruits Polling etc... All fruit types with nutrition information, natural and fresh fruits,tropical and compound fruits,organic and summer fruits, all about fruits and fruits nutrition, fruits development stages
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The document discusses fruits, including their classification, global production, and processing. It classifies fruits into six categories: berries, drupes, pomes, citrus fruits, melons, and tropical fruits. It provides examples for each category. The top fruit producing countries are listed, with China as the leading producer. The importance of processing fruits is discussed to achieve higher quality through grading, sorting, packaging, and storage. A flow chart outlines the processing steps of fruits from dumping to storage.
Fruits
This document discusses fruits and vegetables. It provides classifications of different types of fruits like berries, drupes, citrus, melons, tropical fruits and pomes. It then discusses the compositions of fruits including water, nutrients, carbohydrates, proteins, fats, vitamins, minerals, acids, pigments and flavor compounds. Finally, it covers topics like post-harvest changes during ripening, artificial ripening, and bitterness in fruits.
Harvesting practices for special market purpose
1. Harvesting is the act of gathering a ripe crop from the fields using various manual and mechanical methods depending on the crop.
2. Maturity indices help determine the optimal time to harvest crops to ensure acceptable quality for consumers. Indices include factors like color, firmness, sugar and acid content, and days after flowering.
3. The presentation discusses various maturity indices for fruits like mango, banana, citrus and vegetables and the importance of harvesting at the proper maturity stage.
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Fruits are the fleshy, seed-containing products of plants that are edible without cooking when ripe. Fruits are usually classified as berries, drupes, pomes, citrus fruits, or other fruits like melons, bananas, and pineapples. When selecting and storing fresh fruits, choose ripe fruits and avoid bruised or damaged fruits, and refrigerate ripe fruits. Canned, frozen, and dried fruits are also options and can be prepared and served in various ways while retaining nutrients.
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The document discusses fruits, including their classification, global production, and processing. It classifies fruits into six categories: berries, drupes, pomes, citrus fruits, melons, and tropical fruits. It provides examples for each category. The top fruit producing countries are listed, with China as the leading producer. The importance of processing fruits is discussed to achieve higher quality through grading, sorting, packaging, and storage. A flow chart outlines the processing steps of fruits from dumping to storage.
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This document discusses fruits and vegetables. It provides classifications of different types of fruits like berries, drupes, citrus, melons, tropical fruits and pomes. It then discusses the compositions of fruits including water, nutrients, carbohydrates, proteins, fats, vitamins, minerals, acids, pigments and flavor compounds. Finally, it covers topics like post-harvest changes during ripening, artificial ripening, and bitterness in fruits.
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1. Harvesting is the act of gathering a ripe crop from the fields using various manual and mechanical methods depending on the crop.
2. Maturity indices help determine the optimal time to harvest crops to ensure acceptable quality for consumers. Indices include factors like color, firmness, sugar and acid content, and days after flowering.
3. The presentation discusses various maturity indices for fruits like mango, banana, citrus and vegetables and the importance of harvesting at the proper maturity stage.
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Fruits are defined botanically as the ripened ovary wall of a plant containing seeds. They provide both taste and nutrients. Fruits are classified into categories like berries, drupes, pomes, citrus fruits, melons, and tropical fruits based on their physical characteristics. Proper handling, grading, packaging, and storage of fruits helps improve quality and market price. The leading fruit producing countries are China, India, Brazil, USA, and Italy.
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Pomology is the branch of horticulture focused on the cultivation and study of fruit crops. Pomologists work to improve fruit quality and varieties and address issues in fruit production and storage. Some key areas of focus in pomology include selecting ideal fruit varieties, site preparation, propagation, pruning, pest and disease management, fertilization, pollination, irrigation, harvesting, post-harvest handling, and applying the latest research findings. Following best practices in these areas helps pomologists and fruit growers successfully produce high quality fruit.
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This document provides information on the botanical name, family, type of fruit, and edible portion for over 50 different fruits. It includes common fruits like mango, banana, citrus fruits as well as some less common fruits. The fruits span many plant families and have different types of fruits including berries, drupes, nuts, and composite or multiple fruits.
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1) Mangoes originated from South Asia and are now cultivated worldwide in tropical and subtropical regions. India is the largest producer.
2) Mango trees can grow up to 40 meters tall and live over 300 years. They produce flowers and fruit throughout the year in some locations.
3) There are over 1,000 mango varieties that differ in size, color, texture, and taste. Major varieties include Alphonso, Tommy Atkins, and Keitt.
4) Mangoes are high in vitamins, minerals, and polyphenolic compounds that may have health benefits. They are widely used in cuisines around the world and
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This document provides information about the mangosteen tree and fruit. It discusses that mangosteen is referred to as the "Queen of tropical fruits" and has high economic value as an export commodity. It contains xanthones which have various medicinal properties including antioxidant and anti-inflammatory effects. The mangosteen tree is slow growing and reproduces through parthenogenesis without pollination. Desirable traits for new mangosteen cultivars are also listed.
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This document provides information on fruits, including their definition, parts, and classification. It defines a fruit as a ripened ovary formed after fertilization. Fruits are classified as true or false, and simple, aggregate, or multiple. Simple fruits develop from a single flower and can be fleshy like berries, drupes, and pomes, or dry like legumes, follicles, and nuts. Aggregate fruits are collections of simple fruitlets like rose hips. Multiple fruits develop from an inflorescence, examples being pineapple and jackfruit. The document outlines the key parts and layers of fruits, as well as their functions and economic importance.
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This document discusses the purchasing function in the food and beverage industry. It defines purchasing as searching for, selecting, and purchasing commodities according to an establishment's policies. The key aspects covered include:
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Fruits
Fruits are defined botanically as the ripened ovary wall of a plant containing seeds. They provide both taste and nutrients. Fruits are classified into categories like berries, drupes, pomes, citrus fruits, melons, and tropical fruits based on their physical characteristics. Proper handling, grading, packaging, and storage of fruits helps improve quality and market price. The leading fruit producing countries are China, India, Brazil, USA, and Italy.
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This document discusses fruits and seeds. It defines a fruit as a part of a plant that contains seeds. Fruits can be either soft and fleshy, like mangoes and watermelon, or hard and dry, like walnuts and coconuts. Nuts are classified as fruits that have a hard, inedible shell and seed. The document also defines a seed as the part of a plant that grows into a new plant, and provides examples of common seeds like sunflower seeds, pumpkin seeds, and bean seeds.
Pomology a study of growing fruit bearing trees
Pomology is the branch of horticulture focused on the cultivation and study of fruit crops. Pomologists work to improve fruit quality and varieties and address issues in fruit production and storage. Some key areas of focus in pomology include selecting ideal fruit varieties, site preparation, propagation, pruning, pest and disease management, fertilization, pollination, irrigation, harvesting, post-harvest handling, and applying the latest research findings. Following best practices in these areas helps pomologists and fruit growers successfully produce high quality fruit.
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A fruit that was banned from public transportation for being too smelly. A fruit so sour your lips will definitely pucker. And a fruit white and gloppy with big seeds inside. What do they all have in common?
These exotic fruits are all native to the tropics and you'll likely encounter them as you cruise around the world. If you want to try them, be prepared to search. You might find Dragon Fruit in your supermarket, but most of these like to stick with their tropical homes.
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This document provides information on the botanical name, family, type of fruit, and edible portion for over 50 different fruits. It includes common fruits like mango, banana, citrus fruits as well as some less common fruits. The fruits span many plant families and have different types of fruits including berries, drupes, nuts, and composite or multiple fruits.
Farm fresh
This document discusses Farm Fresh, a concept that focuses on directly selling fruits and vegetables to customers. It aims to cut out intermediaries that have driven up prices. Farmers' markets allow local producers to sell directly to consumers. The document also provides information on the storage and seasonal availability of various fruits.
Report mangoo tree i wy yudha
The document provides information about mangoes, including:
1) Mangoes originated from South Asia and are now cultivated worldwide in tropical and subtropical regions. India is the largest producer.
2) Mango trees can grow up to 40 meters tall and live over 300 years. They produce flowers and fruit throughout the year in some locations.
3) There are over 1,000 mango varieties that differ in size, color, texture, and taste. Major varieties include Alphonso, Tommy Atkins, and Keitt.
4) Mangoes are high in vitamins, minerals, and polyphenolic compounds that may have health benefits. They are widely used in cuisines around the world and
Value addition
The document discusses opportunities for value addition of agricultural products in Northeast India. It describes several value-added products that can be created such as fruit jams, juices, dried foods, beverages, pickles and more. Specific fruits and vegetables that show promise are mentioned, including banana, pineapple, oranges, and local varieties. Methods of value addition covered include packaging, osmo-air drying, waxing, and minimal processing. The document argues that pursuing these value-added products can meet market demand and benefit farmers in the region.
A broad Classification on types of Fruits
A presentation that gives a very basic idea on types of fruits.
With Examples of each type given one can now have an understanding on how the distinction works.
Mangosteen
This document provides information about the mangosteen tree and fruit. It discusses that mangosteen is referred to as the "Queen of tropical fruits" and has high economic value as an export commodity. It contains xanthones which have various medicinal properties including antioxidant and anti-inflammatory effects. The mangosteen tree is slow growing and reproduces through parthenogenesis without pollination. Desirable traits for new mangosteen cultivars are also listed.
Shopping for fruits and Vegetables
Fruits play an important role in our diet as they contain vitamins, minerals, and fiber while being low in calories. The document discusses different types of fruits including berries, citrus, tropical fruits, and melons. It provides guidelines for selecting fruits based on factors like color, texture, and signs of ripeness. Various methods of cooking and preserving fruits are also outlined, such as stewing, baking, jams, jellies, drying, and canning. Proper storage methods are recommended to maximize the freshness and longevity of different fruits.
Morphology of Fruit - Dr Akhilraj A R
This document provides information on fruits, including their definition, parts, and classification. It defines a fruit as a ripened ovary formed after fertilization. Fruits are classified as true or false, and simple, aggregate, or multiple. Simple fruits develop from a single flower and can be fleshy like berries, drupes, and pomes, or dry like legumes, follicles, and nuts. Aggregate fruits are collections of simple fruitlets like rose hips. Multiple fruits develop from an inflorescence, examples being pineapple and jackfruit. The document outlines the key parts and layers of fruits, as well as their functions and economic importance.
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Forecasting
Volume forecasting involves predicting future sales volumes in two stages: initial and final forecasts. The initial forecast is done weekly based on past sales, bookings, and trends. The final forecast is done the day before to account for latest developments and make adjustments. Forecasting helps minimize over/underproduction and control costs when used with standard recipes, menus, and portion sizes. It also aids in purchasing, availability of ingredients, and comparing actual vs predicted sales volumes.
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This document discusses budgeting and budgetary control. It begins by listing the objectives and terms to be defined. It then provides definitions of a budget and the budgetary process. It discusses preparing budgets for items like cash, sales, labor costs, and profit and loss. It also covers budgetary control and assigning responsibility to managers. Types of budgets like capital, operating, master, and departmental budgets are outlined. The document gives examples of sales budget development and importance. It also discusses labor cost budgets and factors to consider in their preparation.
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F&B Purchasing
This document discusses the purchasing function in the food and beverage industry. It defines purchasing as searching for, selecting, and purchasing commodities according to an establishment's policies. The key aspects covered include:
- The roles and responsibilities of the purchasing officer
- Methods of purchasing like contracts, periodic orders, and cash purchases
- The purchasing procedure and factors considered in supplier selection
- Guidelines on purchasing food, beverages, and duties of the purchasing officer
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Fruits
- 2. FRUITS Specific Objectives By the end of this sub-module unit, the trainee should be able to: define terms classify fruits factors to consider in selecting fruits explain methods of preparing fruits explain methods of producing fruit dishes describe methods of presenting fruit dishes Prepare, produce and present fruit dishes explain qualities of fruit dishes Murage Macharia
- 3. Definition of terms Fruit is the edible seed bearing portion of some cultivated or wild shrub, trees and plants. Fruits can be eaten raw and served at the beginning and the end of a meal. Murage Macharia
- 4. Classification of fruits Type 1. Stone fruits Have a hard un edible kennel inside the fruit Example Avocado Peaches Apricots Grapes Plums Cherrie Mangoes 2. Soft fruits fleshy Strawberries Blackberries Pawpaw Ripe bananas Water melons Sweet melons 3. Citrus fruits Oranges Lime Murage Macharia Lemons Tangerine
- 5. Cont… Type Example 4. Tropical Passion fruits Yellow passion Tree tomato fruit 5. Hard fruits Apples Pears Murage Macharia Guavas Bananas pawpaw
- 6. Factors to consider in selecting fruits Buy fruits in season Choose good quality fruit They should appear fresh and firm to the touch Should be clean free from disease or pest damage and un-bruised. They should be free from moulds, shriveling or wilting Murage Macharia
- 7. Methods of preparing fruits Cutting Slicing Dicing Peeling Coring Murage Macharia
- 8. Methods of producing fruit dishes Fruits can be eaten: Rawsalads, juices, snacks, garnishes, cocktails, p latters. Cooked – jams, jellies, fritters, puddings, pastries, pies, cakes, syrups. Murage Macharia
- 9. Methods of presenting fruit dishes Clean serving equipment Appropriate serving equipment Fruit should not overflow Use appropriate garnishes Serve fruit dishes at their correct temperatures Portion sizes should be correct Serve with suitable accompaniments Murage Macharia
- 10. Qualities of fruit dishes Good flavour Appropriate temperature Good texture Have appropriate colour Murage Macharia