UNIT 7 Food Preparation CHAPTER 28 Fruits CHAPTER 29 Vegetables CHAPTER 30 Grain Products CHAPTER 31 Legumes, Nuts, & Seeds CHAPTER 32 Dairy CHAPTER 33 Eggs CHAPTER 34 Meat CHAPTER 35 Poultry CHAPTER 36 Fish & Shellfi sh CHAPTER 37 Beverages Activate Prior Knowledge Explore the Photo Preparing healthy food can be fun, especially when you work together with family members or friends. What are some ways to use teamwork in the kitchen? 428 Unit 7 Food Preparation Unit Thematic Plan and Prepare a Project Healthy Meal Preview In this unit you will learn how to choose, prepare, and cook healthy foods from all the major food groups. In your unit thematic project you will use these skills to plan and prepare a healthy meal. My Journal Preparing Healthy Food Write a journal entry about one of these topics. This will help you prepare for the project at the end of this unit. ● Name some of your favorite fruit, vegetable, and protein dishes and describe how each is prepared. ● Describe the steps you would take to plan, pre- pare, cook, and serve a meal. ● Explain where you would go to buy fresh fruits, vegetables, grains, and meats in your community 429 CHAPTER 28 Fruits Writing Descriptive Activity Paragraph avorite Fruit What is your favorite fruit? How does Fit look, taste, feel, and smell? Do you eat it by itself, or combined with other foods? What would you tell someone who was hesitant to try this fruit? Write a de- scriptive paragraph that brings your favorite fruit to life in the reader’s imagination. Writing Tips Follow these steps to write a descriptive paragraph: Activate Prior ● Use adjectives and details to make paragraphs Knowledge descriptive. Explore the Photo Fruit ● Try to make the reader visualize what you write provides nutrients plus about. something important to your diet. What else does fruit ● Use words that appeal to the five senses. supply? 430 Unit 7 Food Preparation Reading Guide Before You Read Preview Examine the photos in this chapter. How many of the fruits pictured have you tasted? Make a list. Read to Learn Key Concepts Academic Standards ● Describe the nutritional benefits of fruits. ● Identify the six major types of fruits. English ● Explain how to store fresh fruits. Language Arts ● Describe enzymatic browning and how to prevent it. NCTE 7 Conduct research ● Identify the types and uses of convenience forms of fruits. and gather, evaluate, ● Describe methods for cooking fruits. and synthesize data to Main Idea communicate discoveries. Fruits are nutrient-rich, come in a variety of forms, and are col- Mathematics orful, flavorful, and easy to prepare. NCTM Algebra Represent and analyze mathematical Content Vocabulary situations and structures using You will find definitions for these words in the glossary at the algebraic symbols. back of this book. NCTM Measurement Apply ■ fruit ■ mature fruit ■ enzymatic browning appropriate techniques, tools, ■ drupe ■ ripe fruit ■ enzyme and formulas to determine measurements. ■ pome ■ immature fruit ■ trifle ■ savory ■ under ripe fruit ■ reconstitute Science ■ produce ■ regreening ■ fritter NSES B Develop an under- Academic Vocabulary standing of chemical reactions. You will find these words in your reading and on your tests. Use NCTE National Council of the glossary to look up their definitions if necessary. Teachers of English ● membrane NCTM National Council of ● characteristic Teachers of Mathematics NSES National Science Graphic Organizer Education Standards Use a graphic organizer like the one below to note and briefly NCSS National Council for explain three steps you should take to make fruit ready for the Social Studies serving. Preventing from Washing Paring and Preparing Darkening Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 28 Fruits 431 Citrus Fruits Citrus fruits have a thick rind Nutrients in Fruits and a thin membrane separating inner flesh A fruit is the part of a plant that holds the segments. A membrane is a thin layer of tis- seeds. Fruits are colorful, flavorful, and easy to sue. Oranges, tangerines, grapefruits, lemons, prepare, making them ideal for snacks as well and limes are citrus fruits. as meals. Fruits also supply a wide variety of Drupes A drupe is a fruit with a single hard nutrients. Dietary fiber and carbohydrates are seed, also called a pit or stone, and soft inner abundant in fruit. Fruits are also fat-free, low flesh covered by a tender, edible skin. Cher- in calories, and low in sodium. ries, apricots, peaches, nectarines, and plums Fruits are an excellent source of vitamin C, are drupes. potassium, and phytochemicals such as beta carotene. Some fruits are good sources of other Pomes A pome is a fruit with several small nutrients as well. For example, oranges provide seeds and thick, firm flesh with a tender, edi- folic acid. Bananas are a source of magnesium. ble skin. Apples and pears are pomes. Raisins and other dried fruits provide iron. Tropical Fruits Tropical fruits are grown in tropical and subtropical climates. Bananas, Explain Why do guavas, papayas, and mangoes are popular fruits make ideal snacks? tropical fruits. Figure 28.1 shows many fruits and their uses in sweet and savory dishes. Savory means Identifying Fruits flavorful but not sweet. Fruits are sorted into six major types, based on their structure and origin. Unusual Fruits Berries Berries are small, juicy fruits with a Identifying an apple and a banana is easy, thin skin. Strawberries, cranberries, grapes, but would you recognize a carambola or a and blackberries are berries. cherimoya? Many less familiar fruits are gain- Melons Melons have a thick rind, or outer ing popularity in the United States as interest skin. They are juicy and usually have many in international cooking grows. seeds. Watermelons, cantaloupes, and casaba Carambola (+ka-r`m-=b%-l`) Also called star k`-=s&-b` ( ) are popular types of melon. fruit, a carambola has an oval shape with four to six prominent ribs and edible skin. When sliced horizontally, it forms a star. Ripe caram- bolas are yellow-gold, with a slight browning on the ribs. Their flavor is similar to a combi- nation of plums, apples, and citrus. The fruit A Daily Dose of Fruit does not darken when cut. Cherimoya (+cher-`-=m}i-`) Called a “custard Because fruit provides so many valuable nutri- ents, it is an important part of a healthful diet. apple,” the cherimoya has a custard-like tex- A person on a 2,000 to 2,600 calorie diet should ture when chilled. It is heart-shaped, with eat at least 2 cups of fruit each day. Simply eating green skin that is imprinted with petal shapes. two cups of apples, however, is not as beneficial A cherimoya tastes like a blend of strawber- as eating a variety of fruits. Different colors pro- ries, pineapples, and bananas. Eat the fruit by vide different phytochemicals and antioxidants. spooning the flesh from the shell. Instead of 2 cups of one type of fruit, try eating four ½ cup servings of different types of fruit. Feijoa (f@-=y%-`) This small, egg-shaped fruit has thin, bright green skin and fragrant, Think About It Plan to eat four ½ cup servings cream-colored flesh. It tastes like a combi- of different types and colors of fruit today. Which fruits will you choose? Make a list. nation of pineapple and mint. Peel the fruit before eating. 432 Unit 7 Food Preparation Figure 28.1 Fruits and Their Uses Kitchen Basics A wide variety of baking pans can help roast and bake main dishes, side dishes, and desserts. Based on text descriptions, can you identify each one? Apples • Red, green, or yellow roundish fruits. Some varieties hold their shape well when cooked. Look for vibrant color and fi rm texture, with no bruises. Eat unpeeled. • Use Braeburn apples raw or cooked. Eat Gala, Golden Delicious, McIntosh, and Red Delicious varieties raw. Eat Granny Smith and Rome varieties cooked. • Use raw in salads or cooked in desserts, sauce, cider, and some savory dishes. Apricots • Small oval fruit with even, golden color and slightly fuzzy skin. Smaller than peaches with drier, tarter fl esh. Pit removes easily. Eat unpeeled. Flavor is sweet and slightly tart. • Use raw, cooked in jams, or baked with other stone fruits in crisp or tart. Avocados • Green to black oval-shaped fruit with a single large seed. Ripens after harvesting, turning dark. Gives to slight pressure when ripe, but should not be too soft or sunken. Light green fl esh darkens with oxygen exposure. Peel before eating. High in monounsaturated fat. • Use raw in guacamole dips and salads. Bananas • Distinctive fruit comes in yellow, baby, and red varieties. Picked green. Ripe when fully yellow, with only a few black spots. Spots indicate starch is turning to sugar. Plantains are similar and look like overripe yellow bananas. Red are very sweet with a creamy texture. Peel before eating. • Use raw in fruit salads and smoothies or cooked in pancakes, quick bread, and pies. Blueberries • Dark bluish purple berries, often with a silvery surface. No aroma. Choose plump and unwrinkled berries. Eat unpeeled. • Use raw, dried as a cereal topping or snack, or cooked in syrup, sauce, jam, muffi ns, desserts, and pancakes. Cherries • Small pome with varieties including dark red Bing and light red Queen Anne. Bright, plump, and fi rm. Cherries do not ripen after harvesting. Eat unpeeled. Flavor is sweet to tart. Dark cherries are usually sweeter. • Use raw, marinated, or cooked in pie or cobbler. Clementines • Orange citrus fruits smaller than tangerines and oranges, with loose, easy- peel rind. Peel before eating. Very sweet and nearly seedless. • Use raw or cooked in savory and sweet dishes, especially sauces.