Here is a list of fruits and vegetables for each colour of the rainbow: Red: Tomatoes, strawberries, red peppers Orange: Oranges, carrots, sweet potatoes Yellow: Bananas, lemons, summer squash Green: Broccoli, kale, cucumbers Blue: Blueberries, purple cabbage, eggplant Indigo: N/A (no major fruits or vegetables are naturally this color) Violet: Grapes, purple carrots, purple potatoes

1. Some Keywords …
Classical vegetable cuts Knife safety Commodities Garnish
accompaniments savoury
Learning Objectives
•To understand the different classes of Vegetables
•To understand the different kind of classical vegetable cuts used in cooking
• To Understand the importance of the correct knife skills used and why
•To know the different knives used and what their uses are
• To understand the nutritional value of vegetables
It would be good if…Name It would be great if…Name It would be even better
three vegetable cuts four vegetable cuts and if…Name all the classical
and be able to prepare be able to prepare them vegetable cuts and be
them them able to prepare them

2. Some Keywords …
Classical vegetable cuts Knife safety Commodities Garnish
accompaniments savoury
Starter
In small pairs or groups write down how many different vegetable you know,
you can take five minutes to do this then we will discuss as a class
It would be good if… It would be great if… It would be even better
Name three vegetable Name four vegetable if…Name all the classical
cuts and be able to cuts and be able to vegetable cuts and be
prepare them prepare them them able to prepare them

3. Some Keywords …
Classical vegetable cuts Knife safety Commodities Garnish
accompaniments savoury
Commodities - Vegetable
• Roots
• Tubers
• Bulbs
• Stems
• Leaves
• Flowers
• Seeds
• Fungi

4. Why encourage more
fruit and vegetables?
• fresh, frozen, canned, dried or juiced -
delicious fruit and vegetables form the basis
of healthy eating and you should aim for five
portions a day. Healthy eating
tips
• fruit and vegetables are packed full of • choose fruit or
vitamins, minerals and fibre - all vital for good chopped
health. vegetables as a
snack
• they contain very little fat and are low in
energy, making them a great choice for • add vegetables to
maintaining a healthy weight. soups, casseroles
or stews
• they are an important source of • try not to eat the
antioxidants, which may help to maintain a same fruit and
healthy heart. vegetables every
day

5. Eat Well Plate – UK Government Guidelines
Shows the 5 food groups

6. How many portions?
5 A DAY
• eat at least 5 portions of fruits and vegetables
every day
• choose a wide variety
• fresh, frozen, dried, canned and juiced count
• beans and pulses, such as baked beans and
lentils, count – but only once (no matter how
many different types you eat)
• juice counts – but only once, no matter how
much you drink
• 1 portion is approximately 80g

7. What is the function of vitamin A?
Vitamin A is needed for normal structure and
functioning of the skin and body linings, e.g. in lungs.
If also helps with vision in dim light, as well as keeping
the immune system healthy.
This vitamin is fat soluble.
Vitamin A is found in liver, whole milk, cheese, butter,
margarine, carrots, dark green leafy vegetables and
orange coloured fruits, e.g. mangoes and apricots.

8. Fruit and vegetables

9. What is the function of vitamin C?
Vitamin C is a water soluble vitamin needed for the
normal structure and function of body tissues, e.g.
collagen.
Vitamin C also helps the body to absorb the mineral iron
from non meat sources such as vegetables.
It also assists the healing process.
A lack of vitamin C in the diet causes bleeding gums,
and wounds take longer to heal.
This deficiency disease is called scurvy.
Sources of vitamin C include fresh fruits, especially citrus fruits and berries,
green vegetables, peppers and tomatoes.
Vitamin C is also found in potatoes (especially in new potatoes)

10. Where is iron found?
Iron is used by the body to form a substance called haemoglobin
in red blood cells. These transport oxygen around the body.
Iron is also required for normal metabolism and removing waste
substances from the body.
A lack of iron leads to iron deficiency - anaemia.
Iron is found in animal and plant sources. Sources high in iron
include liver, red meat, pulses, nuts, eggs, dried fruits, poultry,
fish, whole grains and dark green leafy vegetables.
Iron from meat sources is easier for the body to absorb.

11. Make a list of at least three fruit and vegetables for
each colour of the rainbow
• Red
• Orange
• Yellow
• Green
• Blue
• Indigo
• violet