Fruit and vegetables part 2

Fruit and vegetables part 2
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Slide 1: Tekstslide
CateringFurther Education (Key Stage 5)

In deze les zitten 28 slides, met interactieve quizzen, tekstslides en 3 videos.

time-iconLesduur is: 60 min

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Fruit and vegetables part 2

Slide 1 - Tekstslide

Slide 2 - Tekstslide

Pods & seeds(Legume)
Fill in the missing gaps
B_____ beans
B____r or lima beans
R__ner beans
M___e-tout
O__a
P__s
Sw____orn

Slide 3 - Tekstslide

Name the pods and seeds 
Text

Slide 4 - Tekstslide

Fruit 
Aubergine
Avocado
Courgette
Cucumber
Goulds, Squash, Pumpkin
Marrow
Peppers
Tomatoes

Slide 5 - Tekstslide

Slide 6 - Tekstslide

Stems & shoots
Add a description for each of these:-
Asparagus
Globe Artichokes
Celery
Endive
Samphire
Sea kale

Slide 7 - Tekstslide

Stems and shoots 
Globe artichoke
Samphire
Endive 

Slide 8 - Tekstslide

Name a wild mushroom

Slide 9 - Woordweb

Mushroom and fungi 
Ceps
Chanterelles
Horn of plenty
Morels
Button Mushrooms
Field Mushrooms
Closed cup mushrooms
Portabella Mushrooms

Slide 10 - Tekstslide

Slide 11 - Tekstslide

Slide 12 - Tekstslide

Asparagus 
Size & Shape
The tips should be tightly furled
Look fresh & dry & not shrivelled
Stalks should be straight
 Stalks should be firm not droopy
 Free from Scarring or Bruising
Free from Dirt & Sand deposits
 Best before date

Slide 13 - Tekstslide

Slide 14 - Video

Slide 15 - Video

What months are ideal for asparagus harvest?
A
April
B
January
C
June
D
May

Slide 16 - Quizvraag

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

Slide 17 - Tekstslide

Slide 18 - Video

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

Slide 19 - Tekstslide

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

Slide 20 - Tekstslide

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

Slide 21 - Tekstslide

Identify the tuber among the following options.
A
Onion
B
Spinach
C
Radish
D
Sweet Potato

Slide 22 - Quizvraag

What classification of fruit are cherries
A
stone
B
berry
C
hard
D
soft

Slide 23 - Quizvraag

What type of vegetables are globe artichokes?
A
Root vegetables
B
Edible flower buds
C
Stem vegetables
D
Leafy greens

Slide 24 - Quizvraag

Which of the following are root vegetables?
A
Turnip
B
Beet
C
Cucumber
D
Tomato

Slide 25 - Quizvraag

What time of year are apples typically harvested?
A
May
B
October
C
September
D
January

Slide 26 - Quizvraag

Give quality points when buying fresh aspurgus?

Slide 27 - Woordweb

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.

Slide 28 - Tekstslide