This document provides information about the health benefits of consuming fruits and vegetables from the 5 color groups - red, orange/yellow, green, white and blue/purple. It discusses the nutrients found in each color group and how they promote health. It also defines the differences between fruits and vegetables from both a scientific and culinary perspective. Various cutting and cooking techniques for fruits and vegetables are described. Tips for buying and storing produce are provided along with solutions for incorporating convenient produce options.
The document discusses the importance of increasing fruit and vegetable intake for better health. It recommends consuming at least 5 servings of fruits and vegetables per day to reduce risks of certain cancers, stroke, diabetes and more. It provides tips on how to incorporate more fruits and vegetables into meals and snacks through the day by including them at breakfast, lunch, dinner and as snacks. A variety of colorful fruits and vegetables are recommended to obtain different vitamins and minerals for overall health.
The document discusses the health benefits of eating at least 5 servings of fruits and vegetables per day as recommended by the American Cancer Society, including reduced risk of certain cancers, heart disease, and diabetes. It provides information on portion sizes and examples of fruits and vegetables to eat in each color category for different vitamins and minerals. Tips are offered on practical ways to increase fruit and vegetable intake at meals and as snacks.
This document provides information on fruits and vegetables, including recommended daily amounts, classifications, nutrients they provide, selecting, storing, preserving nutrients when cooking, and conditions that destroy nutrients. It recommends eating at least 2 1/2 cups of fruit and 3 cups of vegetables per day. Various fruits and vegetables are classified by their physical characteristics like bulbs, leaves, roots, etc. They provide vitamins, minerals, fiber and other nutrients important for health. Proper storage methods depend on if the produce is fresh, dried, canned or frozen. Steaming is highlighted as the best cooking method to retain nutrients.
Opportunities for families to select fresh produce, herbs, flowers, home baked goods, possibly meats at your local Farmer's Markets in Greenwood or Franklin, IN. Food safety tips included.
The document discusses the health benefits of eating a variety of colorful fruits and vegetables. It recommends eating a "rainbow" of colors as each color group contains different nutrients that are important for health. For example, red foods contain lycopene which may reduce cancer risk, while green foods contain lutein and zeaxanthin which are good for eye health. Eating a variety of colorful fruits and vegetables every day can help reduce the risk of chronic diseases.
Vegetables are an important part of a healthy diet and provide many nutrients. This document discusses different types of vegetables classified by the plant part they come from as well as their nutritional components. It also covers appropriate cooking methods to best preserve vegetable nutrients and provides an example recipe for buttered mixed vegetables.
The Garden Grocery - Food Safety at the Farmers' MarketAmy Peterson
Farmers’ Markets offer a variety of fresh, locally-produced fruits, vegetables, bakery and meat products in a festive atmosphere.
Get the most from your local Farmers’ Market with these tips for food safety, food selection and friendly advice to for the Farmers' Market in your neighborhood or community!
Developed by Amy Peterson, MS RDN and Alice Henneman, MS RDN, Nebraska Extension
This document discusses fruits and vegetables and contains 4 sections. The first section provides a basic definition of fruits and vegetables, noting they are good sources of vitamins, minerals, and can help protect against disease. The second section explains the botanical and culinary differences between fruits and vegetables, using tomatoes as an example of a food that is botanically a fruit but often considered a vegetable. The third section lists reasons why people should eat fruits and vegetables, such as reduced risk of chronic diseases, lower blood pressure, and being generally lower in calories than other foods. The final section lists some fruits and vegetables that originate from Thailand, including mangosteen, rambutan, Thai mangoes, durian fruit, and dragon fruit.
The document discusses the importance of increasing fruit and vegetable intake for better health. It recommends consuming at least 5 servings of fruits and vegetables per day to reduce risks of certain cancers, stroke, diabetes and more. It provides tips on how to incorporate more fruits and vegetables into meals and snacks through the day by including them at breakfast, lunch, dinner and as snacks. A variety of colorful fruits and vegetables are recommended to obtain different vitamins and minerals for overall health.
The document discusses the health benefits of eating at least 5 servings of fruits and vegetables per day as recommended by the American Cancer Society, including reduced risk of certain cancers, heart disease, and diabetes. It provides information on portion sizes and examples of fruits and vegetables to eat in each color category for different vitamins and minerals. Tips are offered on practical ways to increase fruit and vegetable intake at meals and as snacks.
This document provides information on fruits and vegetables, including recommended daily amounts, classifications, nutrients they provide, selecting, storing, preserving nutrients when cooking, and conditions that destroy nutrients. It recommends eating at least 2 1/2 cups of fruit and 3 cups of vegetables per day. Various fruits and vegetables are classified by their physical characteristics like bulbs, leaves, roots, etc. They provide vitamins, minerals, fiber and other nutrients important for health. Proper storage methods depend on if the produce is fresh, dried, canned or frozen. Steaming is highlighted as the best cooking method to retain nutrients.
Opportunities for families to select fresh produce, herbs, flowers, home baked goods, possibly meats at your local Farmer's Markets in Greenwood or Franklin, IN. Food safety tips included.
The document discusses the health benefits of eating a variety of colorful fruits and vegetables. It recommends eating a "rainbow" of colors as each color group contains different nutrients that are important for health. For example, red foods contain lycopene which may reduce cancer risk, while green foods contain lutein and zeaxanthin which are good for eye health. Eating a variety of colorful fruits and vegetables every day can help reduce the risk of chronic diseases.
Vegetables are an important part of a healthy diet and provide many nutrients. This document discusses different types of vegetables classified by the plant part they come from as well as their nutritional components. It also covers appropriate cooking methods to best preserve vegetable nutrients and provides an example recipe for buttered mixed vegetables.
The Garden Grocery - Food Safety at the Farmers' MarketAmy Peterson
Farmers’ Markets offer a variety of fresh, locally-produced fruits, vegetables, bakery and meat products in a festive atmosphere.
Get the most from your local Farmers’ Market with these tips for food safety, food selection and friendly advice to for the Farmers' Market in your neighborhood or community!
Developed by Amy Peterson, MS RDN and Alice Henneman, MS RDN, Nebraska Extension
This document discusses fruits and vegetables and contains 4 sections. The first section provides a basic definition of fruits and vegetables, noting they are good sources of vitamins, minerals, and can help protect against disease. The second section explains the botanical and culinary differences between fruits and vegetables, using tomatoes as an example of a food that is botanically a fruit but often considered a vegetable. The third section lists reasons why people should eat fruits and vegetables, such as reduced risk of chronic diseases, lower blood pressure, and being generally lower in calories than other foods. The final section lists some fruits and vegetables that originate from Thailand, including mangosteen, rambutan, Thai mangoes, durian fruit, and dragon fruit.
This document discusses fruits and vegetables and contains 4 sections. The first section provides a basic definition of fruits and vegetables, noting they are good sources of vitamins, minerals, and can help protect against disease. The second section explains the botanical and culinary differences between fruits and vegetables, using tomatoes as an example of a food that is botanically a fruit but often considered a vegetable. The third section lists reasons why people should eat fruits and vegetables, such as reduced risk of chronic diseases, lower blood pressure, and being generally lower in calories than other foods. The final section lists some fruits and vegetables that originate from Thailand, including mangosteen, rambutan, Thai mangoes, durian fruit, and dragon fruit.
Healthy Eating for College Students on BudgetJames Wright
If you are college student you know healthy eating is not the most important habit, sometimes money is not enough either. Follow these useful tips to learn how to eat healthily without spending much money.
This document provides information on preparing vegetable dishes, including classifications of vegetables, tools used, flavor components, and nutritional value. It discusses classifying vegetables by plant part or chemical composition. Key tools for preparation include paring knives, chopping boards, colanders, and pans. Good quality vegetables are fresh, undamaged, and at the right maturity. Proper preparation involves washing, soaking, peeling, and uniform cutting. Basic knife cuts are described for chopping, shredding, dicing, and more.
This document provides guidance on preparing vegetable dishes by first classifying vegetables according to their chemical composition, nutritional value, and parts of plants. It then describes the tools and techniques used to prepare vegetables, such as washing, peeling, cutting, and cooking methods. The document aims to teach learners the skills and knowledge to properly prepare and cook vegetable dishes according to enterprise standards.
This document provides information on preparing vegetable dishes, including objectives, health benefits of vegetables, important nutrients found in vegetables, principles of preparing vegetables, classifications of vegetables, flavor and color components, characteristics of quality vegetables, thawing and preparing fresh vegetables, and basic knife cuts. The key points are that vegetables provide many nutrients and health benefits, should be prepared to retain nutrients and texture, and there are various ways to classify, thaw, and cut vegetables.
Eating fruits provides important health benefits. Fruits are low in fat and calories but high in nutrients like potassium, dietary fiber, vitamin C and folate. A diet rich in fruits may reduce the risk of chronic diseases, cancer, and heart disease. Fruits contain important vitamins, minerals, and fiber that are vital for growth, repair of tissues, and proper digestive and heart health.
The document discusses the many health benefits of eating fruits and vegetables, which can play a preventative role in diseases like cancer, heart disease, and diabetes. It provides information on the antioxidants, vitamins, minerals, fiber and other protective components found in different colored fruits and vegetables. These components are thought to help reduce risk of disease by acting as antioxidants, boosting the immune system, and preventing inflammation. The document encourages eating a variety of colorful fruits and vegetables every day for optimal health benefits.
This document provides information about various fruits and vegetables. It includes definitions of fruit and vegetable, as well as descriptions of specific fruits like apples and oranges. Some key points are:
- Fruit usually refers to any fruit that consists of pulp and seeds formed from a flower's ovary, while vegetables refer to other edible parts of plants.
- Apples contain a balanced composition of nutrients, fiber, vitamins and minerals that provide health benefits like removing toxins from the body and regulating digestion.
- Oranges come from an evergreen tree and are cultivated rather than growing wild. The word "orange" originated from other languages and was adopted into English.
This document discusses vegetables from different classifications to cooking methods. It begins by classifying vegetables according to their plant parts such as gourds, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens. It then discusses flavor and color components, factors for choosing quality vegetables, nutritional value, preparation methods such as washing, soaking, peeling and cutting techniques. The document also covers effects of cooking, general cooking rules, standards for cooked vegetables and cooking frozen or canned vegetables.
Plants and animals are the main source of food for all the organisms on earth. Food obtained from animals is the main source of protein and include fish, milk, meat, poultry, and cheese. Whereas plants provide us with fruits and vegetables, which are an important source of fibers, proteins and carbohydrates.
Here are the key points to pay attention to while preparing meals to maintain a healthy diet:
- Serving size - Pay attention to recommended serving sizes listed on packaging or recipes to avoid overeating. Consuming too many calories can lead to weight gain.
- Color of food - Eat a variety of colorful fruits and vegetables to get important vitamins, minerals and antioxidants. Deeply colored produce tends to be more nutritious.
- Nutritional content - Read nutrition labels and ingredient lists to choose options lower in sodium, added sugars and saturated/trans fats. Be mindful of calories, fiber, protein and whole grains.
- Balance at meals - Aim to fill half your plate with fruits and
Maintaining a healthy lifestyle requires proper nutrition from a balanced diet and healthy habits. The document provides suggestions for healthy eating, including eating a variety of fruits and vegetables, whole grains, lean proteins, and healthy fats while limiting processed foods and bad fats. It also emphasizes the importance of portion control, staying hydrated, and including colorful produce to support overall wellness.
This document provides information on classifying and preparing fresh vegetables. It discusses:
1. The classification of vegetables according to their plant parts, including gourd family, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens.
2. Important flavor and color components in vegetables like sugars, glutamic acid, sulfur compounds, chlorophyll, and carotenoids.
3. Factors to consider when choosing fresh vegetables like freshness, absence of decay, maturity, and variety. Vegetables are good sources of nutrients like potassium, fiber, vitamins A, C, and folate.
This document provides information on different types of vegetables, including their categories (root, tubers, bulbs, leafy greens, etc.), examples of vegetables in each category, and methods of preserving vegetables. It also discusses factors that affect purchasing vegetables and how to select high quality vegetables. Additional sections cover nutrients provided by vegetables, storage methods, and health and safety considerations. The document concludes by describing types of salads, salad dressings, and standards for quality in salad dressings.
The document discusses the benefits of consuming fruits and vegetables, both whole foods and through the supplement Juice Plus+. It notes that diseases of today like cancer, heart disease, and diabetes are largely lifestyle-related compared to infectious diseases of the past. The document promotes consuming 9-13 servings of fruits and vegetables daily for their thousands of phytochemicals and summarizes several studies that found Juice Plus+ increases antioxidants, supports immune function, and benefits cardiovascular health. It presents Juice Plus+ as a whole food-based and cost-effective way to supplement one's diet with fruits and vegetables.
This document provides an overview of different types of foodservice menus, including: a la carte menus that price each item separately; semi a la carte menus that group some items together; and prix fixe menus that offer a complete meal at a set price. It then describes specific menus for breakfast, brunch, lunch, dinner, catering, room service, and more. Various styles of menu presentations and service are also outlined.
This document discusses nutrition and menu planning. It covers the six major nutrient groups - protein, carbohydrates, fats, vitamins, minerals, and water. It describes what each nutrient group provides to the body. It also discusses dietary guidelines including adequate nutrient intake, weight management, physical activity, recommended food groups, and food safety. The key aspects of a healthy diet are variety, balance, and moderation of calories.
This document discusses fruits and vegetables and contains 4 sections. The first section provides a basic definition of fruits and vegetables, noting they are good sources of vitamins, minerals, and can help protect against disease. The second section explains the botanical and culinary differences between fruits and vegetables, using tomatoes as an example of a food that is botanically a fruit but often considered a vegetable. The third section lists reasons why people should eat fruits and vegetables, such as reduced risk of chronic diseases, lower blood pressure, and being generally lower in calories than other foods. The final section lists some fruits and vegetables that originate from Thailand, including mangosteen, rambutan, Thai mangoes, durian fruit, and dragon fruit.
Healthy Eating for College Students on BudgetJames Wright
If you are college student you know healthy eating is not the most important habit, sometimes money is not enough either. Follow these useful tips to learn how to eat healthily without spending much money.
This document provides information on preparing vegetable dishes, including classifications of vegetables, tools used, flavor components, and nutritional value. It discusses classifying vegetables by plant part or chemical composition. Key tools for preparation include paring knives, chopping boards, colanders, and pans. Good quality vegetables are fresh, undamaged, and at the right maturity. Proper preparation involves washing, soaking, peeling, and uniform cutting. Basic knife cuts are described for chopping, shredding, dicing, and more.
This document provides guidance on preparing vegetable dishes by first classifying vegetables according to their chemical composition, nutritional value, and parts of plants. It then describes the tools and techniques used to prepare vegetables, such as washing, peeling, cutting, and cooking methods. The document aims to teach learners the skills and knowledge to properly prepare and cook vegetable dishes according to enterprise standards.
This document provides information on preparing vegetable dishes, including objectives, health benefits of vegetables, important nutrients found in vegetables, principles of preparing vegetables, classifications of vegetables, flavor and color components, characteristics of quality vegetables, thawing and preparing fresh vegetables, and basic knife cuts. The key points are that vegetables provide many nutrients and health benefits, should be prepared to retain nutrients and texture, and there are various ways to classify, thaw, and cut vegetables.
Eating fruits provides important health benefits. Fruits are low in fat and calories but high in nutrients like potassium, dietary fiber, vitamin C and folate. A diet rich in fruits may reduce the risk of chronic diseases, cancer, and heart disease. Fruits contain important vitamins, minerals, and fiber that are vital for growth, repair of tissues, and proper digestive and heart health.
The document discusses the many health benefits of eating fruits and vegetables, which can play a preventative role in diseases like cancer, heart disease, and diabetes. It provides information on the antioxidants, vitamins, minerals, fiber and other protective components found in different colored fruits and vegetables. These components are thought to help reduce risk of disease by acting as antioxidants, boosting the immune system, and preventing inflammation. The document encourages eating a variety of colorful fruits and vegetables every day for optimal health benefits.
This document provides information about various fruits and vegetables. It includes definitions of fruit and vegetable, as well as descriptions of specific fruits like apples and oranges. Some key points are:
- Fruit usually refers to any fruit that consists of pulp and seeds formed from a flower's ovary, while vegetables refer to other edible parts of plants.
- Apples contain a balanced composition of nutrients, fiber, vitamins and minerals that provide health benefits like removing toxins from the body and regulating digestion.
- Oranges come from an evergreen tree and are cultivated rather than growing wild. The word "orange" originated from other languages and was adopted into English.
This document discusses vegetables from different classifications to cooking methods. It begins by classifying vegetables according to their plant parts such as gourds, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens. It then discusses flavor and color components, factors for choosing quality vegetables, nutritional value, preparation methods such as washing, soaking, peeling and cutting techniques. The document also covers effects of cooking, general cooking rules, standards for cooked vegetables and cooking frozen or canned vegetables.
Plants and animals are the main source of food for all the organisms on earth. Food obtained from animals is the main source of protein and include fish, milk, meat, poultry, and cheese. Whereas plants provide us with fruits and vegetables, which are an important source of fibers, proteins and carbohydrates.
Here are the key points to pay attention to while preparing meals to maintain a healthy diet:
- Serving size - Pay attention to recommended serving sizes listed on packaging or recipes to avoid overeating. Consuming too many calories can lead to weight gain.
- Color of food - Eat a variety of colorful fruits and vegetables to get important vitamins, minerals and antioxidants. Deeply colored produce tends to be more nutritious.
- Nutritional content - Read nutrition labels and ingredient lists to choose options lower in sodium, added sugars and saturated/trans fats. Be mindful of calories, fiber, protein and whole grains.
- Balance at meals - Aim to fill half your plate with fruits and
Maintaining a healthy lifestyle requires proper nutrition from a balanced diet and healthy habits. The document provides suggestions for healthy eating, including eating a variety of fruits and vegetables, whole grains, lean proteins, and healthy fats while limiting processed foods and bad fats. It also emphasizes the importance of portion control, staying hydrated, and including colorful produce to support overall wellness.
This document provides information on classifying and preparing fresh vegetables. It discusses:
1. The classification of vegetables according to their plant parts, including gourd family, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens.
2. Important flavor and color components in vegetables like sugars, glutamic acid, sulfur compounds, chlorophyll, and carotenoids.
3. Factors to consider when choosing fresh vegetables like freshness, absence of decay, maturity, and variety. Vegetables are good sources of nutrients like potassium, fiber, vitamins A, C, and folate.
This document provides information on different types of vegetables, including their categories (root, tubers, bulbs, leafy greens, etc.), examples of vegetables in each category, and methods of preserving vegetables. It also discusses factors that affect purchasing vegetables and how to select high quality vegetables. Additional sections cover nutrients provided by vegetables, storage methods, and health and safety considerations. The document concludes by describing types of salads, salad dressings, and standards for quality in salad dressings.
The document discusses the benefits of consuming fruits and vegetables, both whole foods and through the supplement Juice Plus+. It notes that diseases of today like cancer, heart disease, and diabetes are largely lifestyle-related compared to infectious diseases of the past. The document promotes consuming 9-13 servings of fruits and vegetables daily for their thousands of phytochemicals and summarizes several studies that found Juice Plus+ increases antioxidants, supports immune function, and benefits cardiovascular health. It presents Juice Plus+ as a whole food-based and cost-effective way to supplement one's diet with fruits and vegetables.
This document provides an overview of different types of foodservice menus, including: a la carte menus that price each item separately; semi a la carte menus that group some items together; and prix fixe menus that offer a complete meal at a set price. It then describes specific menus for breakfast, brunch, lunch, dinner, catering, room service, and more. Various styles of menu presentations and service are also outlined.
This document discusses nutrition and menu planning. It covers the six major nutrient groups - protein, carbohydrates, fats, vitamins, minerals, and water. It describes what each nutrient group provides to the body. It also discusses dietary guidelines including adequate nutrient intake, weight management, physical activity, recommended food groups, and food safety. The key aspects of a healthy diet are variety, balance, and moderation of calories.
A market survey provides a detailed analysis of customers, the local community, and potential physical locations for a foodservice business. It involves two preliminary steps - establishing the business concept and determining community need. The survey examines factors like the target customer's demographics, preferences, habits, and spending power. It also analyzes the local area's growth, regulations, competition, and advertising potential. Finally, the ideal location is evaluated based on attributes such as zoning, soil tests, size, visibility, parking, and infrastructure support. A thorough market survey is essential for developing a new foodservice operation that meets customer demands and has the highest chance of success.
The document discusses various aspects of menu planning for foodservice organizations. It covers what a menu is, common menu trends, types of menus including static, cycle and single-use, factors that influence menu planning such as customer satisfaction, nutrition, regulations and management decisions. It also provides details on menu planning considerations for specific meals like breakfast, lunch and dinner. Menu planning is a collaborative process that requires balancing customer preferences with costs, capabilities and compliance with regulations.
The document discusses various aspects of retailing including defining retailing, classifying retail operations, types of retail operations, non-store retailing, and franchising. It classifies retail operations based on ownership, level of service, product assortment, and price. The major types of retail operations discussed are department stores, specialty stores, supermarkets, drugstores, convenience stores, discount stores, and restaurants. Non-store retailing includes various direct marketing approaches. Franchising involves a franchiser granting a franchisee the right to sell its products or services in exchange for fees and agreement to the franchiser's way of doing business.
Positioning bases provide strategies for how products can be positioned in the market. There are six main positioning bases: association with attributes, using price or quality, stressing use or applications, focusing on the type of user, associating with a particular product category, and positioning against competitors. Often multiple positioning bases are used together to differentiate a product in the market.
This document discusses the importance of understanding consumer behavior for marketing managers. It states that consumers' preferences are constantly changing, so understanding how consumers make purchasing decisions can help identify the most important attributes for different target markets. This allows marketers to more easily design and develop effective marketing strategies tailored to each target segment. The document also discusses how beliefs and attitudes influence consumer decision making, and how marketers can aim to change attitudes toward brands by modifying beliefs about product attributes, beliefs about attribute importance, or adding new beliefs.
This document discusses marketing fundamentals and the marketing environment. It covers topics like demographic environment, trends in age, family structure and population shifts. Specific groups discussed include millennials and increased diversity in markets. The concept of corporate social responsibility is also introduced.
This document provides an overview of marketing concepts including definitions of marketing, the marketing mix, and different marketing management philosophies. It defines marketing as the process of creating and delivering value for customers and society. The marketing mix refers to the 4 P's of marketing: product, price, place (distribution), and promotion. Four common marketing management philosophies are described: production orientation focuses on a company's capabilities, sales orientation uses aggressive sales, market orientation satisfies customer needs and wants, and societal orientation considers customers and society's long-term interests.
This document discusses vitamins, including that there are 13 vitamins and 22 minerals needed for the body's functioning. It describes the two types of vitamins - water-soluble and fat-soluble - and provides details on vitamins A, D, E, K, C, and the B vitamins. For each vitamin, it outlines its functions, deficiency and toxicity symptoms, and food sources.
This document discusses proteins, including their structure, functions in the body, digestion, and sources from food. Proteins are made of amino acids and play many critical roles like building tissues, transporting minerals, making hormones, and helping blood clotting. Both animal and plant proteins can provide amino acids, as long as plant proteins are combined to make their amino acid profiles more complete. The recommended intake of protein is sufficient to support growth and maintenance without overconsumption risks.
This document discusses fats and oils (lipids). It defines lipids as a family of compounds that are a main component of cells, including triglycerides, cholesterol, and lecithin. Triglycerides are composed of fatty acids attached to a glycerol backbone, and there are three types of fatty acids. Lecithin is a phospholipid used as an emulsifier. Cholesterol is the most abundant sterol and is used by the body to make bile acids, maintain cell membranes, and produce various hormones.
The document discusses several B vitamins and their functions, deficiency symptoms, and food sources. Thiamin helps convert carbohydrates to energy and deficiency can cause fatigue, nausea and nerve damage. It is found in pork, beef, liver, grains and oatmeal. Riboflavin aids metabolism and red blood cell production, and deficiency results in dry skin; it is present in dairy products, eggs and leafy greens. Niacin also helps energy production and skin/digestion, and deficiency can lead to diarrhea or death; sources include meat, eggs and whole grains.
Chapter01 (intorduction to nutrition).pptAzharMustafa3
This chapter introduces important concepts in nutrition. It discusses factors that influence food selection, such as flavor, cost, culture and health. It defines key terms like nutrient, nutrient density and kilocalorie. It also outlines the main classes of nutrients and characteristics of a nutritious diet. Finally, it explains dietary reference intake values like the RDA, AI and UL that are used to determine recommended nutrient levels.
The document provides 5 tips for safe knife handling: always pick up knives by the handle, cut away from the body, use a cutting board with a damp cloth underneath, use the right knife for each task, and keep knives sharp as a dull knife requires more pressure to cut. It also outlines the learning outcomes, assessment methods, and table of contents for a lesson on knife safety.
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
The document provides pictures and descriptions of 45 common culinary tools and equipment. It instructs readers to look at each picture, write their guess of what it is, and then provides the correct name and a brief description of what each tool is used for. The tools covered include various knives, pots, pans, utensils, appliances, and other kitchen items essential for food preparation.
The document discusses factors to consider when planning menus, including satisfying guest expectations, achieving marketing objectives, meeting quality standards, being cost-effective, and following accuracy laws. It outlines constraints like facility layout, available labor, ingredients, and marketing implications. Effective menu planning requires balancing customer needs and preferences with operational constraints. The menu dictates many aspects of running a food service operation from staffing to equipment to production.
This document provides images and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of various tools and asking the reader to identify them. It then provides the names and descriptions of each tool, explaining how they are used. The tools described include dry and liquid measuring cups and spoons, various knives, cutting boards, bowls, whisks, pots, pans, baking dishes, and small appliances. The purpose is to educate people on the names and proper uses of basic kitchen equipment.
This document provides an overview of different types of vegetables categorized by their part of the plant and includes information on their nutritional components, cooking methods, and storage. It discusses vegetables by tubers, bulbs, roots, stems, leaves, seeds, flowers, and fruit. It also addresses the nutrients, minerals, vitamins, proteins, and carbohydrates contained in various vegetables. The document outlines methods for cooking vegetables including boiling, baking, pan cooking, steaming, frying, pressure cooking, broiling, and microwaving. It provides tips for proper storage of fresh, canned, dried, and frozen vegetables.
2. 5-a-day notes
Answer these questions in your notebook from
the presentation.
1. What are the nutrients and health benefits
in each of the 5 colors of fruits and
vegetables?
2. Name two sources each of vitamins C & E?
3. What is the difference between fruits and
vegetables?
4. What is the difference in scientists’ and
cooks’ definitions of fruits and vegetables?
5. Write down each of the 8 types of
vegetables and at least one
example of each.
3. 5-a-day notes (cont.)
Answer these questions in your notebook from
the presentation.
6. Write down a buying and a storage tip for
vegetables.
7. Which convenience fruit or veggie do you
eat most often? What solution does the
presentation offer for that type?
8. Identify and define the 6 cutting
techniques described in the presentation.
9. Identify & define the 4 cooking methods
described for fruit.
10. Identify & define the 6 cooking
methods described for vegetables.
4. Varying our colors
Important to eat a variety each day
The different colors provide us with
different nutrients
Helps maintain a healthy weight, if
used as part of a low fat diet
Protects against aging
Reduces the risk of cancer and heart
disease.
5. Red
Contains the following nutrients:
Lycopene - An antioxidant that helps reduce
the risk of several types of cancer.
Anthocyanins - An anti-inflammatory that
helps protect blood health, the nervous system,
and prevent diabetes
Promotes a healthy heart
Memory function
Lowers risk of some cancers
Urinary tract health
6. Yellow/Orange
Contain the following nutrients:
Beta-carotene – an antioxidant that helps reduce the
risk of cancer, heart disease, maintains eyesight, and
helps boost the immune system.
Bioflavonoids – work with vitamin C to help reduce the
risk of cancer, strengthen bones, teeth, heal wounds,
keep skin healthy, and lower the risk of heart attacks.
Helps maintain:
A healthy heart
Vision health
A healthy immune system
7. White
Contains the following nutrient:
Allicin - which helps control blood pressure and
cholesterol and seems to increase the body's
ability to fight infection.
Helps maintain:
A healthy heart
Healthy cholesterol levels
A lower risk of some cancers
8. Green
Contains the following nutrients:
Lutein – an antioxidant that helps reduce the
risk of cataracts and macular degeneration.
Indoles – helps to reduce the risk of breast
and prostate cancer.
Helps maintain:
Vision health
A lower risk of some cancers
Strong bones and teeth
9. Blue/Purple
Contains the following nutrients:
Anthocyanins & phenols - antioxidants that
can help reduce the risk of cancer, heart
disease, and Alzheimer's and promote healthy
aging.
Helps maintain:
A lower risk of cancer
Urinary tract health
Memory function
Healthy aging
10. Nutrients in Fruits and
Vegetables
Low in fat and sodium
High in carbohydrates
High in antioxidants
Vitamin C: citrus fruits, but also kiwi,
strawberries, cantaloupe, cabbage, and potatoes
Vitamin E: apples and warm-weather fruits-
apricots, nectarines, peaches, and cruciferous
vegetables (in the cabbage family- help reduce
risk of cancer)
Beta Carotene (makes Vitamin A): yellow or
orange vegetables, cruciferous vegetables
11. Is it a fruit or vegetable?
Botanically-speaking (science of plants)
Fruits are reproductive organs
(ripened ovaries containing one or
many seeds),
Vegetables are vegetative organs
which sustain the plant.
Since “vegetable” is not a botanical
term, vegetables can also include:
leaves (lettuce),
stems (asparagus),
roots (carrots),
flowers (broccoli),
bulbs (garlic),
seeds (peas & beans),
botanical fruits such as cucumbers,
squash, pumpkins, & capsicums
(peppers)
12. Is it a fruit or vegetable?
Culinary-perspective
Here is where it gets tricky
If it is the fruit of the
plant & has seeds, it is a
fruit.
However, fruits, such as
tomatoes & cucumbers,
used in savoury cooking
are generally referred to
as vegetables.
13. Types of Vegetables
Fruits: fruit of the plant
Cucumbers, eggplant,
tomatoes
Roots: underground
plant parts
Carrots, beets, turnips
14. Types of Vegetables
Stems: edible main
structure of plants
Celery, asparagus
Tubers: large underground
stem that stores nutrients
Potatoes
15. Types of Vegetables
Leaves: plant’s manufacturing
areas
Spinach, lettuce, and kale
Bulbs: layers or fleshy leaves
surround part of the stem
Onions and garlic
16. Types of Vegetables
Seeds: a small embryonic
plant enclosed in a seed coat
Corns, beans, and peas
Flowers: flower of the plant,
with stem, where seeds are
made.
Broccoli and cauliflower
17. Buying and Storing
buying
Inspect carefully
Look for bright color and
crispness
Test for ripeness: press
gently, if it gives slightly,
it is ripe
For best quality buy in
season
Avoid decay and bruising
storing
Unripe fruits: place in
a paper bag at room
temperature
Do not line bottom of
drawers with paper
towels!!!! It causes
molding.
Potatoes and onions:
cool, dark, dry place
Refrigerate in crisper
of fridge
Punch holes in plastic
bags
18. Convenience Fruits and Veggies
Canned, Frozen, and Dried
Challenges Solutions
Canned fruits are often
high in added sugar.
Look for fruits packed in natural
juice instead of sugar syrup.
Canned vegetables are
often high in sodium.
Look for low-sodium varieties.
Drain the liquid from the
vegetables before heating.
Some frozen vegetable are
relatively expensive.
Buy frozen vegetables in bags.
Buy plain vegetables without
sauces and other extras. Add
your own special touches, such
as a sprinkling of herbs.
19. Washing produce
Wash to remove dirt,
pesticides, and
pathogens
Wash just before use
Wash, even if you are
going to peel
20. Cutting Fresh Produce
Chiffonade: Finely cut strips or
ribbons or leafy vegetables or herbs.
26. Cooking Fruits
Poaching or Stewing: cooking fruit
in enough liquid to cover it- aims to
keep the shape of the fruit
Fruit Sauces: cooking fruit into a
liquid (apples, plums, pears)
27. Cooking Fruits
Baking: Most often apples, need to
be cored, often seasoned before
baking
Microwaving: cooks quickly, keeps
fresh flavor and shape, be careful not
to overcook
28. Cooking Vegetables
Blanche: to
slightly precook
vegetables to kill
enzymes before
freezing
Saute: to cook in a
pan with a small
amount of hot fat.
29. Cooking Vegetables
Boil: To cook in
water or liquid at a
bubbling point
Simmer: to cook in
a liquid just below
boiling point
30. Cooking Vegetables
Steam: to cook over
boiling water-
minimizes vitamin
loss. Healthiest way to
cook vegetables.
Shock: Place cooked
vegetable in ice-cold
water to keep the
bright color and
crispness