Slide 1

Slide 2

Fruits &Vegetables Search and Share FCS 8 th Grade Session 2 Beatrice Middle School 2010-2011

Slide 3

Students Share... (mouse click for each step) Students: Researched a fruit or vegetable Listed information about history, nutrition, purchasing, storage, and how to use in daily diets Shared information by creating a PowerPoint, poster, fact sheet or demonstrated a kitchen tip. Shared a taste of their food Click and View a snapshot of their findings...

Slide 4

Students Share... Banana Cantaloupe Cape Gooseberry Corn Grapes Kiwi Mangoes Pears Persimmon Pineapple Pluot Pomegranate Potatoes Pumpkins Rhubarb Strawberries Tomatoes West Indian Gherkin Zucchini More...

Slide 5

Banana By: Austin and Adam Demo Fact: The banana plant is a giant herb.

Slide 6

Banana By: Joey and Nick

Slide 7

Cantaloupe By: Andrew Fact: Named for the gardens of Cantalupo, Italy High in Vitamin A and C

Slide 8

Cape Gooseberry By Ty and Austin Fact: Berries are tart and have a texture similar to cherries.

Slide 9

By Ty and Austin Cape Gooseberry

Slide 10

Sweet Corn By: Kaitlin Facts: When purchasing corn, always peel back husk to view corn. Store it in a cool place, because warm temperatures cause its sugar to turn into starch.

Slide 11

Grapes By: Ian and Sam Poster Fact: Concord grapes are native to North America. All other varieties were started from imported vines.

Slide 12

Grapes By: Ian & Sam

Slide 13

Kiwi By: Alli and Lauren

Slide 14

Kiwi By: Alli and Lauren Facts: Select firm kiwi High in potassium and Vitamin C Used as a meat tenderizer

Slide 15

Kiwi By: Kelsie and Rachel Facts: Remove the peel or not.

Slide 16

Mangoes By: Becca and Haley Demo

Slide 17

Mangoes By: Becca and Haley Facts: Good source of Vitamin A and C Add to a smoothie

Slide 18

Mangoes By: Dustin and Heath Facts: A slicer helps remove the large pit.

Slide 19

Pears By: Jarrett Facts: Keep pears in paper bag at room temperature until ripe. Refrigerate ripe pears.

Slide 20

Persimmon By: Derek Demo

Slide 21

Persimmon By: Derek Facts: Peel, then eat as a snack.

Slide 22

Pineapple By: Madie and Lacey Demo

Slide 23

Pineapple By: Madie and Lacey Facts: Choose pineapples with dark green leaves. Demo

Slide 24

Pineapple By: Nicole Facts: A slicer helps to remove the core and peel.

Slide 25

Pluot By: Ryan and Logan Facts: Hybrid of a plum and apricot

Slide 26

Pomegranate By: Kristi Demo

Slide 27

Pomegranate By: Kristi Facts: Select ones that are plump, round and heavy for their size. Be careful they STAIN clothes easily!

Slide 28

Pomegranate By: Kim Facts: Separate the seeds from the white membrane.

Slide 29

Potatoes By: Bethany Cookus and Lucy Crowder Demo Facts: Potatoes are vegetables that grow in the ground as tubers (fleshy, underground stems). Over 4000 varieties exist

Slide 30

By: Bethany and Lucy Potatoes

Slide 31

Pumpkins By: Marcus Demo

Slide 32

Pumpkins Fact: The carving tradition started in Ireland,but they used turnips. By: Marcus

Slide 33

Rhubarb By: Chauncey and Ashten Demo/Poster

Slide 34

Rhubarb By: Chauncey and Ashten Facts: Fat free Cholesterol free Sodium free Low in calories High in Vitamin C A Vegetable

Slide 35

Strawberries By: Jordan Demo Facts: High in Vitamin C 200 seeds in an average berry

Slide 36

Tomatoes By: Jerica Kagy Fact Sheet Facts: Tomatoes are a fruit, but served and prepared as a vegetable. Tomatoes can be eaten raw or cooked. Used in soups, salsas and sauces. Ketchup is made from tomatoes

Slide 37

West Indian Gherkin By: Christian Fact: Similar to a cucumber

Slide 38

Zucchini By: Jarrett

Slide 39

Zucchini By: Jarrett Facts: Refrigerate 3-5 days Pick a small one, because large sized squash will have coarse, stringy flesh, and large seeds.

Slide 40

Fruits &Vegetables Search and Share Thanks to all students that shared their projects and were able to share their foods also! Resources Used: Dole 5aday Fruits and Veggies More Matters Keep It or Toss It Wegmans Tony Tantillo - Eat Fresh Stay Healthy Wordle