Fruit and vegetables part 2

• Catering
• Further Education (Key Stage 5)

Fruit and vegetables part 2

From last weeks lesson can you remember
some classifications of fruit and vegetables ?

Name the pods and seeds ?

Text

Pods & seeds(Legume)

Broad beans

Butter or lima beans

Runner beans

Mange-tout

Okra

Peas

Sweetcorn

What makes some vegetables fruits?

Fruits 

Aubergine

Avocado

Courgette

Cucumber

Goulds, Squash, Pumpkin

Marrow

Peppers

Tomatoes

Stems and shoots 

Globe artichoke

Samphire

Endive 

Stems & shoots

Asparagus

Globe Artichokes

Celery

Endive

Samphire

Sea kale

Name a wild mushroom

Mushroom and fungi 

Ceps

Chanterelles

Horn of plenty

Morels

Button Mushrooms

Field Mushrooms

Closed cup mushrooms

Portabella Mushrooms

What months are ideal for asparagus harvest?

1. April
2. January
3. June
4. May

Quality points of aspuragus 

 Size and shape

- The tips should be tightly furled

- Look fresh and dry and not shrivelled

- Stalks should be straight

- Stalks should be firm not droopy

- Free from scarring or bruising

- Free from dirt and sand deposits

- Best before date

Tofu

Tofu was first used in china around 200 BC

Legend has it that it was created by accident

It is a staple food throughout Asia

It is a delicate food that is made daily

There are 3 main types

                      Firm tofu

                      Soft tofu

                      Silken tofu

Tofu 

Tofu is rich in high quality protein

Is a good source of vitamin B and iron

It can be a good source of calcium

It is low in saturated fat

A 100gram portion Would contain just

6 grams of fat

It contains no cholesterol

It is very low in sodium

Cookery methods for Tofu

Deep frying, this is a quick method of cookery and the tofu is less likely to break up

Shallow fry, firm tofu can be shallow fried but care must be taken

Roasting, again great care must be taken with this method

Puree, in this form tofu can be used for desserts, sandwich fillings etc, usually done with Silken

Why pickle vegetables?

Why pickle veg ?

 Adds flavour

- Tenderises the vegetables

- Cost-effective

- Can be stored without refrigeration depending on the form of pickling

What vegetables are suitable for deep frying ?

Deep fried vegetables 

Aubergine

Mushroom

Courgette

Cauliflower

Broccoli

Fennel

Parsnip

Salsify

Celery

Identify the tuber among the following options.

1. Onion
2. Spinach
3. Radish
4. Sweet Potato

What classification of fruit are cherries

1. stone
2. berry
3. hard
4. soft

What type of vegetables are globe artichokes?

1. Root vegetables
2. Edible flower buds
3. Stem vegetables
4. Leafy greens

Which of the following are root vegetables?

1. Turnip
2. Beet
3. Cucumber
4. Tomato

What time of year are apples typically harvested?

1. May
2. October
3. September
4. January

Give quality points when buying fresh aspurgus?

What is the rule for boiling vegetables?

1.  Vegetables that grow above ground (beans, peas, corn) – add to boiling water. Vegetables that grow below ground (root vegetables, potatoes) – start off in cold water.