Vegetables and Fruits

Nutrition
1. Sugar,vitamin c, Vitamin B-6,Iron
Peparation
1. Preparing fruits for cooking involves washing them with water and then peeling, slicing, and cutting them.
Selection
1. Summer
  1. Apricots. Plums. Cherries. Blackberries. Nectarines. Strawberries. Peaches. Tomatoes.
2. Winter
  1. lemons, oranges, grapefruit, kumquats, blood oranges, limes
Storage
1. Shelf Stable
  1. Fruit that needs to ripen should be stored at room temperatures of 65 F to 70 F. Banana,Tomatoes
2. Refrigerator
  1. Many ripe fruits, except for bananas, can be stored at 41 F. or lower. Apples,Berries,Cherries,Grapes,Melons,Kiwi,Strawberries,
Selection
1. Winter
  1. Turnip,Spinach,Leek,Lettuce and Radish
2. Summer
  1. Eggplant,Cucumber,Kohlrabi,Zucchini and Shallot
3. Plant Bio
  1. Root
    1. carrots, radishes, beets, turnips, and onions.
  2. Tubers
    1. Potato and Yams
4. Colors
  1. Green
    1. Asparagus,Beans,Broccoli,Brussels Sprouts and Cabbage
  2. Purple
    1. Eggplant,Radicchio
  3. Orange
    1. Pumpkins,Carrot, and Bell Pepper
Storage
1. Refrigerator
  1. Lettuce,Turnip,Spinach,Cucumber,Zucchini
2. Shelf Stable
  1. Potatoes,Garlic,Onion,Rutabaga and Shallots
Peparation
1. All fresh vegetables, even if they will be peeled before cutting, must be cleaned and thoroughly washed to remove surface dirt, bacteria and other contaminants. Leafy vegetables often contain sand and dirt. Celery and leek are always dirty at the root.
Nutrition
1. Vitamin A,Calcium Vitamin C,Iron

Resource summary

	Created by Kristen Hicks over 7 years ago