Transcript Photo Album - Beatrice Public Schools

Fruits &Vegetables
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FCS 8th Grade – Session 2
Beatrice Middle School
2010-2011
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 . . .
Students Share . . .
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Banana
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Cantaloupe
Cape Gooseberry•
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Corn
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Grapes
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Kiwi
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Mangoes
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Pears
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Persimmon
Pineapple
Pluot
Pomegranate
Potatoes
Pumpkins
Rhubarb
Strawberries
Tomatoes
West Indian
Gherkin
• Zucchini
More. . .
Banana
Fact:
• The banana plant is a giant herb.
By: Austin and Adam
Demo
Banana
By: Joey and
Nick
Cantaloupe
By: Andrew
Fact:
• Named for the gardens of Cantalupo, Italy
• High in Vitamin A and C
Cape
Gooseberry
Fact:
• Berries are tart and have a
texture similar to cherries.
By Ty and Austin
Cape Gooseberry
By Ty and Austin
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.
Grapes
By: Ian and Sam
Fact:
• Concord grapes are native to
North America.
• All other varieties were started
from imported vines.
Poster
Grapes
By: Ian & Sam
Kiwi
By: Alli and Lauren
Kiwi
By: Alli and Lauren
Facts:
•Select firm kiwi
•High in potassium and Vitamin C
•Used as a meat tenderizer
Facts:
•Remove the peel or
not.
Kiwi
By: Kelsie and Rachel
Mangoes
By: Becca and Haley
Demo
Mangoes
By: Becca and Haley
Facts:
•Good source of Vitamin A and C
•Add to a smoothie
Mangoes
Facts:
•A slicer helps remove the
large pit.
By: Dustin and Heath
Pears
Facts:
• Keep pears in paper bag at room
temperature until ripe.
• Refrigerate ripe pears.
By: Jarrett
Persimmon
Demo
By: Derek
Persimmon
By: Derek
Facts:
•Peel, then eat as a snack.
Pineapple
Demo
By: Madie and Lacey
Pineapple
By: Madie and Lacey
Demo
Facts: Choose pineapples with dark green leaves.
Pineapple
Facts:
• A slicer helps to remove the core
and peel.
By: Nicole
Pluot
Facts:
• Hybrid of a plum and
apricot
By: Ryan and Logan
Pomegranate
Demo
By: Kristi
Pomegranate
By: Kristi
Facts:
• Select ones that are plump,
round and heavy for their
size.
• Be careful – they STAIN
clothes easily!
Pomegranate
By: Kim
Facts:
•Separate the seeds from the white membrane.
Potatoes
Facts:
•Potatoes are vegetables that grow in the ground
as tubers (fleshy, underground stems).
• Over 4000 varieties exist
By: Bethany Cookus and
Lucy Crowder
Demo
Potatoes
By: Bethany and Lucy
Pumpkins
By: Marcus
Demo
Pumpkins
By: Marcus
Fact:
•The carving tradition started in Ireland ,but they used
turnips.
Rhubarb
By: Chauncey and Ashten
Demo/Poster
By: Chauncey
and Ashten
Facts:
•Fat free
•Cholesterol free
•Sodium free
•Low in calories
•High in Vitamin C
•A Vegetable
Rhubarb
Strawberries
By: Jordan
Facts:
•High in Vitamin C
•200 seeds in an average
berry
Demo
Tomatoes
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
By: Jerica Kagy
Fact Sheet
West Indian
Gherkin
Fact:
• Similar to a cucumber
By: Christian
Zucchini
By: Jarrett
Zucchini
By: Jarrett
Facts:
• Refrigerate 3-5 days
• Pick a small one, because large
sized squash will have coarse,
stringy flesh, and large seeds.
Fruits &Vegetables
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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