Lesson 1: Fruit
Duration of Days: 5
Lesson Objective
Students will be able to identify ripe fruit and the most ideal version of fruit for best product results while being cost effective. Students will cut and prepare various fruits in various labs. Students will research the different vitamins and minerals that fruits provide for the body.
How are fruits purchased? What is the “best” choice with fresh, frozen, and canned fruits? How to identify a ripe fruit? How is fruit selected, stored, and prepared to maximize nutrients and minimize costs?
Drupe, Enzymatic browning,. Enzyme, Fritters, Fruit, Immature fruit, Mature fruit, Pomes, Produce, Reconstituting, Regreening, Ripe fruit, Trifle, Underripe fruit, Zest
8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oil using safe handling and professional preparation techniques.
Students will be able to recall different fruits and use them in different forms.
Students will summarize the vitamin and mineral makeup of specific fruit.
Students will demonstrate proper preparation of fruit in various labs.
Students will explain how various cooking methods affect nutrition and aesthetic appeal.
Students will analyze and critique their work and their product.
Cultural fruit is discussed and shared with the community of learners.
Students will participate in matching fruit reviews with fruit names and pictures.
Exit Tickets
Success Lab Completion
Fruit Research Projects
Analyze quality fruit recipes.
Written Summative Assessment
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.