Chapter 28 Fruits are nutrientrich come in a

Chapter 28 Fruits are nutrient-rich, come in a variety of forms, and are colorful, flavorful, and easy to prepare. Glencoe Food for Today Chapter 28 Fruits 1

Chapter 28 Fruits Content Vocabulary Academic Vocabulary fruit under ripe fruit membrane drupe regreening characteristic pome enzymatic browning savory enzyme produce trifle mature fruit reconstitute ripe fruit fritter immature fruit Glencoe Food for Today Chapter 28 Fruits 2

Chapter 28 Fruits Nutrients in Fruit • Fruits provide fiber, carbohydrates, vitamins, and minerals. • Dried fruit, such as raisins, provide iron. fruit The part of a plant that holds the seeds. Glencoe Food for Today Chapter 28 Fruits 3

Chapter 28 Fruits Identifying Fruits • Characteristics such as the number of seeds and thickness of the skin or rind set fruit into different categories. • Fruits from other countries sometimes gain popularity in the United States, encouraging local production. characteristic A distinguishing trait. Glencoe Food for Today Chapter 28 Fruits 4

Chapter 28 Fruits Identifying Fruits • There are six types of fruits. • Berries • Melons • Citrus Fruits • Drupes • Pomes • Tropical Fruits Glencoe Food for Today Chapter 28 Fruits 5

Chapter 28 Fruits Selecting Fresh Fruits • Fruit may be seasonal or year-round. • Fruits can reach their full size and color, yet still not be ripe. • Pressing fruit to check its “give” is a test of ripeness. • To avoid bacterial growth, do not wash fruit prior to storing. Glencoe Food for Today Chapter 28 Fruits 6

Chapter 28 Fruits Preparing Fresh Fruits • Wash fruit under cool water and remove stems or damaged areas. • Citrus juice prevents fruit from darkening in reaction to oxygen. Glencoe Food for Today Chapter 28 Fruits 7

Chapter 28 Fruits Serving Fresh Fruits • Fruit can be sliced, sectioned, scooped, or cut into pieces. • Fruit can be arranged on a platter for visual appeal. Glencoe Food for Today Chapter 28 Fruits 8

Chapter 28 Fruits Commercially Processed Fruits • Canned, frozen, or dried fruit can be a snack or meal add-on. • Fruit packed in water or juice instead of syrup has fewer calories. Glencoe Food for Today Chapter 28 Fruits 9

Chapter 28 Fruits Cooking Fruits • Fruit can be a dessert or part of a main course. • Cooking fruit may deplete nutrients and alter its color, flavor, texture, or shape, except when microwaved. • Fruit may be cooked to a thick sauce. • Fruit may be baked whole, or into dessert such as pies and cobblers. Glencoe Food for Today Chapter 28 Fruits 10

Chapter 28 Fruits Chapter Summary • • • Fruits are colorful, flavorful, and easy to prepare. They are rich in many nutrients. There are six major types of fruits. Unusual fruits are gaining in popularity. There are several factors to consider when selecting quality fresh fruit. Glencoe Food for Today Chapter 28 Fruits 11

Chapter 28 Fruits Chapter Summary • Different fruits must be stored in different ways to keep them fresh. • Fruits must be properly prepared before serving. • They may be served in a variety of ways. • Convenience forms of fruits have many uses in snacks and meals. • It is also possible to cook fruits using several cooking methods. Glencoe Food for Today Chapter 28 Fruits 12

Chapter 28 Fruits Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start Glencoe Food for Today Chapter 28 Fruits 13

Chapter 28 Fruits fruit fruta The part of a plant that holds the seeds. La parte de la planta que contiene las semillas. Show Definition Glencoe Food for Today Chapter 28 Fruits 14

Chapter 28 Fruits drupe drupa A fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin. Una fruta con una sola semilla dura que se llama hueso, y con carne blanda cubierta por una piel tierna y comestible. Show Definition Glencoe Food for Today Chapter 28 Fruits 15

Chapter 28 Fruits pome pomo A fruit with several small seeds and thick, firm flesh with a tender, edible skin. Una fruta con muchas semillas pequeñas y carne firme y gruesa con una piel tierna y comestible. Show Definition Glencoe Food for Today Chapter 28 Fruits 16

Chapter 28 Fruits savory sabroso (salado) Flavorful but not sweet. Lleno de sabor pero no dulce. Show Definition Glencoe Food for Today Chapter 28 Fruits 17

Chapter 28 Fruits produce productos agrícolas Fresh fruits and vegetables. Frutas y verduras frescas. Show Definition Glencoe Food for Today Chapter 28 Fruits 18

Chapter 28 Fruits mature fruit fruta madura A fruit that has reached its full size and color. Una fruta que ha alcanzado su mayor tamaño y color. Show Definition Glencoe Food for Today Chapter 28 Fruits 19

Chapter 28 Fruits ripe fruit fruta madura When a mature fruit reaches its peak of flavor and is ready to eat. Cuando una fruta alcanza la cúspide de sabor y está lista para comer. Show Definition Glencoe Food for Today Chapter 28 Fruits 20

Chapter 28 Fruits immature fruit fruta inmadura Fruit that is still growing and is not yet mature. Fruta que todavía está creciendo y que aun no está madura. Show Definition Glencoe Food for Today Chapter 28 Fruits 21

Chapter 28 Fruits under ripe fruit fruta verde A very firm mature fruit that lacks flavor and has not reached top eating quality. Fruta muy firme a la que le falta sabor y que no ha alcanzado su calidad de comestible. Show Definition Glencoe Food for Today Chapter 28 Fruits 22

Chapter 28 Fruits regreening reverdecer The return of chlorophyll, the greening substance in plants, to the skin of ripe oranges during warm weather or under bright light. El regreso de clorofila, la sustancia verde de las plantas, a la piel de las naranjas maduras durante el clima cálido o bajo luz brillante. Show Definition Glencoe Food for Today Chapter 28 Fruits 23

Chapter 28 Fruits enzymatic browning dorado enzimático A chemical reaction in which oxygen in the air reacts with an enzyme in the fruit and turns it brown. Una reacción química en la que el oxígeno del aire reacciona con una enzima en la fruta y la vuelve café. Show Definition Glencoe Food for Today Chapter 28 Fruits 24

Chapter 28 Fruits enzyme enzima A special protein that helps a chemical reaction take place. Una proteína especial que ayuda a que una reacción química se lleve a cabo. Show Definition Glencoe Food for Today Chapter 28 Fruits 25

Chapter 28 Fruits trifle trufa A refrigerated dessert with layers that may include cake, jam or jelly, fruit, custard, and whipped cream. Un postre refrigerado que puede incluir pastel, mermelada o gelatina, fruta, natilla, y crema batida. Show Definition Glencoe Food for Today Chapter 28 Fruits 26

Chapter 28 Fruits reconstitute reconstituir To restore a dried food to its former condition by adding water. Restaurar alimentos secos a su forma original añadiendo agua. Show Definition Glencoe Food for Today Chapter 28 Fruits 27

Chapter 28 Fruits fritter fritura Cut-up fruit dipped in batter and fried until golden brown. Pedazos de fruta remojada en masa que se fríen hasta que se doran. Show Definition Glencoe Food for Today Chapter 28 Fruits 28

Chapter 28 Fruits membrane membrana A thin layer of tissue. Una capa delgada de tejido. Show Definition Glencoe Food for Today Chapter 28 Fruits 29

Chapter 28 Fruits characteristic característica A distinguishing trait. Un rasgo distintivo. Show Definition Glencoe Food for Today Chapter 28 Fruits 30

Chapter 28 Fruits End of Chapter 28 Fruits Glencoe Food for Today Chapter 28 Fruits 31