TECHNOLOGY AND LIVELIHOOD EDUCATION|

DEPARTMENT OF EDUCATION PROGRAM

INSTITUTE OF TEACHERS EDUCATION, ARTS AND SCIENCES

MODULE 2
COURSEPACK
First Semester, First Semester, School Year 2020-2021

Course No
TLHE 211
Course Name
Principles of Food
Preparation

Units/ Credit Equivalent: 3.0

Lecture and Laboratory: 2 Hours per Week/ 3 Hours per Week
Date Developed:

Course Description: The BTLEd program is composed of General

Education Courses, Professional Education Courses,
Major Courses, Research Courses, and Mandated
Courses (PE and NSTP).

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ARLYN J. OMBOY, MA
Faculty
VISION
Internationally-recognized quality-driven state institution of
higher learning.

MISSION
Davao Del Sur State College is committed to provide an
innovative academic environment with highest standards in
instruction, research, extension production while preserving
the culture and ecosystem for a transformative experience
of our stake players.

GOALS
To provide a sustainable quality higher education for all and
attractive professional training with international outlook.

CORE VALUES
SMART
Service with Integrity,
Mindful to the need of others with greater sense of

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Accountability and
Respect for a meaningful
Teamwork for DSSC

PROGRAM OUTCOMES FOR BTLED

The minimum standards for BTLEd program are expressed in the following
minimum set of learning outcomes:

a. Articulate and discuss the latest developments in the specific field of

practice (PQF level 6 descriptor)

b. Effectively communicate orally and in writing using both English and

Filipino

c. Work effectively and independently in multi-disciplinary and multicultural

teams (PQF level 6 descriptor)

d. Act in recognition of professional, social, and ethical responsibility

e. Preserve and promote “Filipino historical and cultural heritage” (based on

RA 7722)

Common to the discipline (Teacher Education)

a. Articulate the rooted ness of education in philosophical, socio-cultural,

historical, psychological, and political contexts.
b. Demonstrate mastery of subject matter/discipline.
c. Facilitate learning using a wide range of teaching methodologies and
delivery modes appropriate to specific learners and their environments

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d. Develop innovative curricula, instructional plans, teaching approaches,

and resources for diverse learners

e. Apply skills in the development and utilization of ICT to promote quality,

relevant, and sustainable educational practices

f. Demonstrate a variety of thinking skills in planning, monitoring, assessing,

and reporting learning processes and outcomes

g. Practice professional and ethical teaching standards sensitive to the

local, national, and global realities

h. Pursue lifelong learning for personal and professional growth through

varied experiential and field-based opportunities

Specific to a sub-discipline and a major (Technology and Livelihood Education)

a. Demonstrate the competencies required of the Philippine TVET Trainers –

Assessors Qualifications Framework (PTTQF)

b. Demonstrate broad and coherent, meaningful knowledge and skills in

technology and livelihood education

c. Apply with minimal supervision specialized knowledge and skills in

technology and livelihood education

d. Demonstrate higher level literacy, communication, numeracy, critical-

thinking, learning skills needed for higher learning

e. Manifest a deep and principled understanding of the learning processes

and the role of the teacher in facilitating these processes in their students

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f. Show a deep and principled understanding of how educational

processes relate to larger historical, social, cultural and political processes

g. Apply a wide range of teaching process skills (including curriculum

development, lesson planning, materials development, educational
assessment, and teaching approaches); and
h. Reflect on the relationships among the teaching process skills, the
learning processing in the students, the nature of the content/subject
matter, and other factors affecting educational processes in order to
constantly improve their knowledge, skills and practices.

Common to a horizontal type as defined in CMO 46, 2012

a. BTLED Graduates of professional institutions demonstrate a service

orientation in one’s profession

b. BTLED Graduates of college participate in various types of employment,

development activities, and public discourses, particularly in response to
the needs of the communities one serves

c. BTLED Graduates of Universities and Colleges (SUCs) participates in

generation of new knowledge or in research and development projects in
technical education

TLHE 211 Principles of Food Preparations

Course Overview

This course focused on the general competencies in the different sub-

areas of home economics, namely: Food and nutrition, Food service, Arts and
Crafts, Interior design and Consumer Education. The students will learn about
Food hygiene, safety and sanitation and the importance of proper nutrition. This
course further develops different life skills and competencies as the students will
perform and submit basic arts and crafts and interior design projects. The

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students will also be informed on the rights and responsibilities of a consumer as

every member of the family and society should practice.

In order for the learners to gain competency in this course, this course
pack is structured into four modules as follows:

Module 1
Lesson 1: Basic Principles of Food Preparations
Lesson 2: Kitchen Utensils
Lesson 3: Washing and Sanitizing Kitchen Utensils

Module 2
Lesson 1: Preparation and Processing of fruits and vegetables
Lesson 2: Classification of Fruits
Lesson 3: Characteristics of Fruits

Module 3
Lesson 1: Principles of Preparing Fish
Lesson 2: Market Forms of Fish
Lesson 3: Composition and Nutritive Value of Fish

At the completion of the course pack, the students are able to:

• Introduction to Principles of Food Preparations

• Explain basic principles of food preparation
• Identify the correct food preparation terminologies
• Understand the importance of food preparations

Students in this course are encouraged to go through each lesson in every

module sequentially to maximize their learning. They should work on all exercises as
they build on the concepts of each topic introduced in each lesson.

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So to make the learning experience rewarding for you, study this course pack
with your co-learners at your own pace. You can also ask the help and support of your
peers, tutor, and friends.

Good Luck!

TABLE OF CONTENTS

Module 1

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Lesson 1- Principles of Food Preparation

Lesson 2- Kitchen Utensils

Lesson 3- Washing and Sanitizing Kitchen Utensils

Module 2

Lesson 1- Preparation and Processing of fruits and vegetables

Lesson 2- Classifications of Fruits
Lesson 3- Characteristics of Fruits

Module 3

Lesson 1- Principles of Preparing Fish

Lesson 2- Market Forms of Fish

Lesson 3- Composition and Nutritive Value of Fish

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Lesson 1
Course No: TLHE 211
Couse Name: Principles of Food Preparations

Topic: Preparation and Processing of fruits and vegetables

Learning Objectives:
▪ Identify the importance of Preparation and Processing of fruits and vegetables.
▪ Know six steps to safer fruits and vegetables
▪ Organize the proper Preparation and Processing of fruits and vegetables
▪ Value the importance of preparation and processing of fruits and vegetables.

Introduction

Hello my dear students! Welcome to Module 2, Lesson 1- Preparation and Processing of

fruits and vegetables, this lesson helps you to know the proper preparation and process of fruits
and vegetables and how it is important to us. Enjoy learning!

Activity

Explain the three pictures shown above.

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Analysis
1. What is the most practical method of processing fruits and vegetables?
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2. What is vegetable processing?

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3. What is the importance of fruit and vegetable processing?

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Abstraction

PREPARING FRUITS AND VEGETABLES

Fruits and vegetables require proper handling, preparation and storage in order to take full
advantage of their many nutrients.

Rinsing all produce in potable water is the first important step. “Even fruits and vegetables
with skins, like bananas or oranges, should be washed in order to remove any bacteria,
pesticides or insects,” says Ellen Muehlhoff, a senior nutrition officer in FAO’s Food and
Nutrition Division. Soaking fruits and vegetables, however, is never a good idea. “Water can
dissolve a number of key nutrients, like vitamin C,” says Muehlhoff.

Cooking, on the other hand, can help break down plant cell walls and make certain
nutrients more available. “Steaming is actually one of the best ways to prepare fruits and
vegetables, since vitamins don’t come into direct contact with the water,” says Muehlhoff.

Cutting produce into large pieces (or cooking them whole) can also reduce the loss of
nutrients by limiting the surface area. “As a rule, try to minimize the time, temperature and
amount of water used when cooking fruits and vegetables,” she says.

Since the majority of fruits and vegetables have short growing seasons, processing and
preserving techniques can be used to make produce last longer. FAO recommends
employing small-scale processing methods such as drying, chemical preservation and
heats processing shortly after fruits and vegetables have been harvested.

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There are any number of traditional processed fruit and vegetable products that are made
in homes around the globe. In Asia, for instance, fruit leathers, fruit pastes, pickles and
chutneys are quite common, and in Africa and Latin America, there are a wide range of
dried chips, dried and powdered leaves, fruit beers and other fermented fruit and
vegetable products

PROCESSING OF FRUITS AND VEGETABLES

Processing of fruits and vegetables is very important to produce products for direct
consumption and as food ingredients. During processing, the main objectives are to preserve
the color, flavor, texture, and nutrition while prolonging the shelf life of perishable fruits and
vegetables. This chapter is divided into two main sections: raw materials and basic processing.
In the raw materials section, important chemical composition, pigments, and enzymes in fruits
and vegetables, as well as their role in processing, are discussed. In the basic processing section,
the processes used in the production of fruits and vegetables, including grading, washing,
cooling, peeling, blanching, size reduction, freezing, dehydration, canning, minimal processing,
and sustainability, is described. Basic information, conditions, and equipment commercially used
in each process are discussed.

Fruits and vegetables can be also stored in many other forms, such as canned, frozen,
dried or juiced. Modern lifestyle and diet, which prompted the human to adequately storage a
variety of fruits and other plant organs, influenced on the development and implementation of
the many methods and procedures for preservation of fruits and vegetables. Technological
procedures of processing of fruit and vegetables can be classified into few processing methods:

▪ Traditional processing methods - drying, concentrating, heating (cooking, baking, frying)

cooling, use of additives - preservatives, acidification, fermentation

▪ Improved traditional methods of processing - the application of increased temperatures

(sterilization, pasteurization), the application of low temperature (cooling, freezing),
aseptic packaging, controlled atmosphere -CA, freeze-drying, microfiltration and
membrane processes, packaging (MA and vacuum)

▪ Procedures that are investigating - high voltage pulse techniques, photodynamic

inactivation, microwave processing - heating, high pressure treatment, ionizing radiation,
heating of electrical resistance effect and induction

HEAT TREATMENT AND STERILIZATION

One of the traditional methods of preserving process of fruits and vegetables is a thermal
treatment, which involves the use of heat, i.e. increased temperatures. Heat treatment is carried
out by methods of sterilization, pasteurization and blanching, thus hermetically sealed

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packaging is used (usually made of metal, glass or plastic). Fruits, vegetables and their products
represent a significant segment of the human diet, as they create the preconditions of proper
nutrition. From a global point of view fruits and vegetables are present in the human diet all over
the world, but it is also interesting that the relatively large producers of fruits and vegetables are
developing countries.

Fruit and vegetable products

It is a large number of products that can be produced from fruits and vegetables. In the table
below you can see the list of products.

Fruit products Vegetable products

frozen fruit frozen vegetables

jam vegetable juice
fruit jellies concentrated vegetable juice
pasteurized fruit pasteurized vegetables
fruit cheese sterilized vegetables
frozen pulp of the frozen pulp of the fruit dried
fruit vegetables
pasteurized mash marinated vegetables
candied fruits biological canned vegetables
dried fruit vegetable sauce
fruit juice other vegetable products
fruit juice powder
fruit syrup
low-calorie
products
Compote
Marmalade

Frozen, canned or dried fruits and vegetables have a lot of benefits, such as longer shelf
life, convenience, year round availability, most vitamins are retained as they are generally
processed and packaged within hours of being picked, easy storage, easy preparation etc.

SIX STEPS TO SAFER FRUITS AND VEGETABLES

Step 1: Check
Check to be sure that the fresh fruits and vegetables you buy are not bruised or
damaged.
Check that fresh cut fruits and vegetables like packaged salads and precut melons are
refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

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Step 2: Clean
Wash hands with warm water and soap for at least 20 seconds before and after handling
fresh fruits and vegetables.

Clean all surfaces and utensils with hot water and soap, including cutting boards, counter
tops, peelers and knives that will touch fresh fruits or vegetables before and after food
preparation.
Rinse fresh fruits and vegetables under running tap water, including those with skins and
rinds that are not eaten. Packaged fruits and vegetables labelled “ready to-eat”, “washed” or
“triple washed” need not be washed.

Rub firm-skin fruits and vegetables under running tap water or scrub with a clean
vegetable brush while rinsing with running tap water.

Dry fruits and vegetables with a clean cloth towel or paper towel.
Never use detergent or bleach to wash fresh fruits or vegetables. These products are not
intended for consumption.

Step 3: Separate
When shopping, be sure fresh fruits and vegetables are separated from household
chemicals and raw foods such as meat, poultry and seafood in your cart and in bags at
checkout.

Keep fresh fruits and vegetables separate from raw meat, poultry or seafood in your
refrigerator
Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the
same cutting board without cleaning with hot water and soap before and after preparing fresh
fruits and vegetables.

Step 4: Cook
Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or
their juices.

Step 5: Chill
Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

Step 6: Throw Away

Throw away fresh fruits and vegetables that have not been refrigerated within two hours of
cutting, peeling or cooking.
Remove and throw away bruised or damaged portions of fruits and vegetables when preparing
to cook them or before eating them raw.
Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or
seafood. If in doubt, throw it out!

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Application

For your application, you are going to demonstrate the proper six steps to safer to safer
fruits and vegetables. You’re output will be send via Learning Management System (LMS).

Criteria for Video Presentation

Delivery (Posture, Gesture, Procedure) 50%

Voice 10%

Originality 10%

Proper PPE 30%

Total 100%

Students, you did an excellent

job! I hope you learned a lot
about our subject today. 😊

Lesson 2

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Course No: TLHE 211

Couse Name: Principles of Food Preparations

Topic: Classification of Fruits

Learning Objectives:
▪ Identify and discuss the classification of Fruits
▪ Inculcate and explain the guides in buying fruits.
▪ Enumerate and elaborate the desirable characteristics of fruits.

Introduction

Hello my dear students! Welcome to our lesson today which is the Classification of Fruits,
this lesson helps you to know the proper selection of fruits know the importance of classification
of fruits. Enjoy learning students!

Activity

▪ For your own understanding what is the proper way of selecting of fruits?
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▪ Why that proper selection of fruits is important to people and community?

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Analysis

▪ What is the classification of fruits?

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▪ What are the different fruits types?

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▪ Dry fruits are classified into categories what are those?

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Abstraction

It’s time to dispel the myth, unravel the mystery, and clear the air once and for all! We
all know some of the most common types of fruit, but the actual botanical classification of fruits
contain some surprises. So what are the different fruit types? What actually makes a fruit, well, a
fruit?

What is a Fruit?
Fruits are the reproductive organs produced by flowering plants that contain seeds. So
a fruit is basically an enlarged ovary that develops after the flower has been pollinated. The
seeds develop and the extraneous parts of the flower drop off, leaving the immature fruit which
gradually ripens. Then we eat it. This description encompasses nuts as well as many fruits
previously (even currently) referred to as vegetables — like tomatoes.

Different Fruit Types

Fruits consist of an outer layer called the pericarp, which encloses the seed or seeds.
Some fruits have a fleshy, juicy pericarp. These include fruits such as:

● Cherries
● Tomatoes
● Apples

Others have dry pericarps and these include nuts and milkweed pods. Simply put,
there are two common types of fruit classifications: those that are fleshy and those that are dry.
And then there are the subdivisions under each of those categories.

Classification of Fruits
Fruit varieties are further classified depending upon their different seed dispersal
methods. For instance, in fleshy fruits, seeds are dispersed by animals that eat the fruit and then
excrete the seeds out. Other fruit seeds are dispersed by catching onto the fur or feathers of
animals and later dropping off, while other plants, such as witch hazel or touch-me-not,
produce fruits that rather spectacularly explode.

Anyway, I think I digress a bit, so back to the different types of fruit classification. Fleshy fruits are
classified into several types:

● Drupes – A drupe is a fleshy fruit that has one seed surrounded by a bony endocarp, or
the inner wall of the pericarp, which is sweet and juicy. Drupe fruit varieties
include plums, peaches and olives — basically all pitted fruit

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● Berries – Berries on the other hand have several seeds with a fleshy pericarp. These
include tomatoes, eggplants and grapes.

● Pomes – A pome has many seeds with fleshy tissue surrounding the pericarp that is sweet
and juicy. Pomes include apples and pears.

● Hesperidia and Pepos – Both the hesperidium and pepo fleshy fruits have a leathery rind.
Hesperidium includes citrus fruits like lemons and oranges, while the pepo fruits
include cucumbers, cantaloupes and squash.

Dry fruits are classified into categories such as:

FOLLICLES – Follicles are pod-like fruits that contain many seeds. These include milkweed pods
and those of the magnolia.

LEGUMES – Legumes are pod-like as well, but open along two sides releasing several seeds and
include peas, beans, and peanuts.

CAPSULES – Lilies and poppies are plants that produce capsules, which are notable by opening

along three or more lines at the top of the fruit to release their seeds.

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ACHENES – Achenes have a single seed, fairly loosely held within, except for one small moorage
called the funiculus. The sunflower seed is an achene.

NUTS – Nuts such as acorns, hazelnuts and hickory nuts are similar to the achene except their
pericarps are hard, fibrous and composed of a compound ovary.

SAMARAS – Ash and elm trees produce smaras which are modified achene that has a flattened,
“wing” portion of the pericarp.

SCHIZOCARPS – Maple trees produce winged fruit as well but it is referred to as a schizocarp, as
it is composed of two parts that later split into single seeded portions. Most schizocarps are not
winged and are found amongst the parsley family, and the seed generally splits into more than
two parts.

CARYOPSES – A caryopsis has a single seed wherein the seed coat is adhered to the per carp.
Among these are plants in the grass family such as wheat, corn, rice and oats. The exact
categorization of fruits can be a little confusing and has no bearing on the long held belief that
a fruit is sweet while a vegetable is savory. Basically, if it has seeds, it’s a fruit (or an ovary such as
nuts), and if not, it’s a vegetable.

TIPS FOR BUYING FRUIT AND VEGETABLES

Between selection, purchase and preparation there is a lot to consider when buying
fresh produce. This guide will show you the food safety hazards to avoid and the tips and tricks
that can make your produce selection more nutritious and more cost effective. From
supermarket shelf to your kitchen counter, this is Food Safety First’s top tips for buying fruit and
vegetables.

DON’T BUY PRODUCE THAT IS BRUISED OR DAMAGED

It’s a great place for bacteria to hide and spread rapidly to the rest of the fruit or vegetable.
Furthermore, damaged produce is less nutritious and less tasty.

BEFORE SELECTING, GIVE PRODUCE A LIGHT SQUEEZE

If it is ripe it should give a bit under pressure. No fruit except apples should be rock-hard. Fruits
such as pears, bananas and avocados, continue to soften after picking if left at room
temperature.

SMELL YOUR FRUIT

A sweeter fragrance indicates ripeness in your fruit.

CHOOSE SMALLER PIECES OF FRUIT

Smaller fruit is typically sweeter.

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CHOOSE VIBRANT, COLOURFUL PRODUCE

Select a diverse range of colourful produce. Different coloured fruits and vegetables contain
different photochemical that have varying nutritional benefits.

BUY PRODUCE SEASONALLY

Not all fresh produce grows year round. To sell certain produce in its off-season incurs a
significant shipping expense on retailers which is transferred onto the price of the food. Fruits and
vegetables that are in season are both better quality and less expensive.

CHOOSE CHILLED FOOD

When buying fresh cut fruits and vegetables choose items that are refrigerated or surrounded by
ice. It is important that fruits or vegetables that have already been halved or opened in some
way are stored and displayed in a chilled environment.

COMPARE THE PRICE

Check the difference in price between loose produce and pre-packaged produce. Choosing
loose, single unit produce is often better value for money compared to pre-packaged options.
Selecting the goods yourself also allows you to select better quality fruits and vegetables.

DON’T BE AFRAID OF CANNED FRUITS AND VEGETABLES

Although they often contain a higher sodium content than fresh and frozen goods, the
nutritional values of canned produce is mostly the same. If good fresh produce is not available,
consider canned varieties and opt for products that are sodium reduced.

SEPARATE YOUR FRESH FRUITS AND VEGETABLES FROM YOUR MEAT, POULTRY AND SEAFOOD

In the shopping trolley and when bagging, make sure you separate fresh produce from raw
meat, poultry and seafood. Blood and juice from raw meat could contain pathogens that have
the potential to contaminate.

GIVE FRUIT AND VEGETABLES A LIGHT RINSE BEFORE CONSUMPTION

Giving your produce a quick rinse reduces our exposure to potentially harmful microorganisms
and can wash away chemicals and nasty pesticides.

Consider these helpful tips next grocery trip. They will ensure you get better quality produce at a
lower price for a more in-depth understanding of fresh produce and food safety, check out
our introduction to food safety course.

Application

▪ What are the tips for buying fruit and vegetables?

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▪ What are the difference between follicles and legumes?

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▪ What are the classifications of fruits?

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Lesson 3
Course No: TLHE 211
Couse Name: Principles of Food Preparations

Topic: Characteristics of Fruits

Learning outcomes:
▪ Recognize the importance of characteristics of fruits
▪ Familiarize the characteristics of fruits.
▪ Value the proper selection of fruits based on their characteristics.
▪ What qualities should you look for when buying vegetables?

Introduction

Good day my dear students welcome to our Lesson 3 – Characteristics of fruits in this
lesson you will learn about the characteristics of fruits, the proper selection of fruits based on
their characteristics and also the qualities of fruits. Enjoy learning!

Activity

▪ Why you should select a good quality of fruits?

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▪ Why we should look first the characteristics of fruits before we buy it?
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Analysis

▪ What are the four characteristics of fruits and vegetables?

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▪ What are the desirable and undesirable aspects of fresh cut vegetables and fruits?

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Abstraction

Characteristics of fruits and vegetables

Attributes of Fruit and Vegetable Quality In reference to fruits and vegetables, the
characteristics that impart distinctive quality may be described by four different attributes:

1) Color and appearance – How does it looks?

2) Flavor (taste and aroma) – How does it taste

3) Texture – How does it feel in your mouth

4) Nutritional value – How does it good to our health?

As consumers, these four attributes typically affect us in the order specified above,
for example we evaluate the visual appearance and color first, followed by the taste, aroma,
and texture. Stated that the appearance of the product usually determines whether a product
is accepted or rejected; therefore this is one of the most critical quality attributes. Nutritional
value is a hidden characteristic that affects our bodies in ways that we cannot perceive, but this
quality attribute is becoming increasingly valued by consumers, scientists, and the medical
profession. We eat with our eyes. The shape, size, gloss, and vibrant color of a fruit or vegetable
attract us and entice us into picking it up by hand or fork. Once we are attracted by the
appearance and color of a product, we put it into our mouths, where the aroma and taste take
over. Freshness, spiciness, sweetness, and other flavor attributes are critical to our eating
pleasure. Aroma refers to the smell of a fruit or vegetable product, whereas flavor includes both
aroma and taste. Once the product is placed in the mouth, one can perceive the smoothness,
thickness, firmness, hardness, or crispness of the fruit or vegetable material. As chewing
proceeds, the perception of textural quality changes and products generally become softer.
Nutritional value is an extremely important quality component that is impossible to see, taste, or
feel. Nutrients are critical for the growth and long-term development of our bodies, and include
both “micro” nutrients and “macro” nutrients. There are some associations between textural
attributes, especially juiciness and flavor and between the color and nutritional composition of
fruits and vegetables.

COLOR

Color is derived from the natural pigments in fruits and vegetables, many of which
change as the plant proceeds through maturation and ripening.

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Appearance is determined by physical factors including the size, the shape, the
wholeness, the presence of defects (blemishes, bruises, spots, etc.), finish or gloss, and
consistency. Size and shape may be influenced by cultivar, maturity, production inputs, and the
growing environment. It is important for fruits and vegetables to be of uniform size and
characteristic shape. Some consumers associate larger size with higher quality. The wholeness
and absence of defects will be affected by exposure to disease and insects during the growing
period and the harvest and postharvest handling operations. Mechanical harvesting, for
example, may incur more bruises and cracks in fruits and vegetables than hand harvesting. Fruit
and vegetable gloss are related to the ability of a surface to reflect light and freshly harvested
products are often more glossy. Gloss is affected by moisture content, wax deposition on the
surface, and handling practices postharvest. Consistency or smoothness may be used as an
appearance term, but is typically applied to semi-solid products, where it indicates the product
thickness.

FLAVOR—AROMA AND TASTE

Flavor has been defined as: A mingled but unitary experience which includes sensations
of taste, smell, and pressure, and often coetaneous sensations such as warmth, color, or mild
pain. Flavor is typically described by aroma (odor) and taste. Aroma compounds are volatile—
they are perceived primarily with the nose, while taste receptors exist in the mouth and are
impacted when the food is chewed.

While color and appearance may be the initial quality attributes that attract us to a fruit
or vegetable product, the flavor may have the largest impact on acceptability and desire to
consume it again. Taste has been divided into five primary tastes—sweet, sour, salty, bitter, and
umami. Umami can be described as a taste associated with salts of amino acids and
nucleotides. Odors are much more diverse and difficult to classify. Depending on their flavor
characteristics the first group of fruits and vegetables has a strong flavor that can be attributed
to a single compound or group of related compounds. Bananas with onions with characteristic
sulfide compounds, and celery, with distinctive phthalates are examples of this group. The
second group of fruits and vegetables includes those whose flavor is determined by a number
of volatiles, none of which conveys the specific characteristic aroma. Examples in this group
include snap beans, muskmelons, and tomatoes. In the evaluation of fruit and vegetable flavor,
it is important to consider “off-flavors” as well as desirable ones. These off flavors may be
produced through the action of enzymes such as lipoxygenase or peroxides, which form
reactive free radicals and hydro peroxides that may catalyze the oxidation of lipid compounds.
When these reactions occur, the result may be the development of undesirable flavors
described as rancid, cardboard, oxidized, or wet dog. However, there are instances of enzyme-
catalyzed reactions that result in desirable flavors. For example, hydro peroxide lease catalyzes
the production of typical tomato flavors

Texture Textural parameters of fruits and vegetables are perceived with the sense of
touch, either when the product is picked up by hand or placed in the mouth and chewed. In
contrast to flavor attributes, these characteristics are fairly easily measured using instrumental

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methods. Most plant materials contain a significant amount of water and other liquid-soluble
materials surrounded by a semi-permeable membrane and cell wall. The texture of fruits and
vegetables is derived from their turgor pressure, and the composition of individual plant cell
walls and the middle lamella “glue” that holds individual cells together

DESIRABLE AND UNDESIRABLE QUALITY ATTRIBUTES IN FRESH-CUT FRUITS AND VEGETABLES

Fresh-cut fruits and vegetables must have an attractive appearance, acceptable

flavor, appropriate texture, and a positive nutritional image to attract initial and continued
purchases by consumers. Consumers may try a new product if attracted by its appearance, but
they are unlikely to repurchase an item if it fails to deliver on the promise of that appearance.
Quality can be viewed from either a product or a consumer orientation. A consumer orientation
views the product through the sensory perspective of the consumer at the points of purchase
and consumption. Consumers often buy the first time based on appearance, but repeat
purchases are driven by expected quality factors determined by flavor compounds and texture

Color and Appearance Color and appearance attract the consumer to a product
and can help in impulse purchases. At the point of purchase the consumer uses appearance
factors to provide an indication of freshness and flavor quality. External appearance of a whole
fruit is used as an indicator of ripeness

FLAVOR

Flavor of fresh-cut fruits is more important than for fresh-cut vegetables due to the
way the products are consumed. Fresh-cut vegetables tend to be consumed as components of
salads or sandwiches. Since fresh-cut fruits are more likely to be consumed without other
ingredients, they must be sweet without the presence of off-flavors. Since sweetness increases
with ripening and ripe fruits deteriorate more rapidly, most fruits are harvested before full
sweetness has been achieved

Texture Consumers have clear expectations for the texture of fresh cut vegetables
and fruits. Salad vegetables like lettuce, carrot, celery, and radish should be crisp. Soft fruits such
as cantaloupe and peach should yield to chewing without being mushy

NUTRITIONAL VALUE

Consumers expect fresh fruits and vegetables to be good sources of dietary fiber
and many vitamins and minerals. Unfortunately they have no way of distinguishing between
individual products that have high versus low concentrations of phytonutrients. Many factors

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contribute to the nutrient content of a fruit or vegetable available for sale including genetics,
growing conditions (light, temperature, etc.) and production practices (fertilization, irrigation,
etc.), maturity at harvest, and postharvest handling conditions. During storage little change
occurs in dietary fiber and mineral content, but the vitamins are lost. Cutting stimulates ethylene
production which in turn increases respiration and senescence leading to even more rapid loss
of certain vitamins. Vitamin C is the vitamin that usually degrades most rapidly and can be used
as an index of freshness. Vitamin C is unstable in many vegetables such as asparagus and
jalapeno pepper Slight vitamin C losses in stored fresh-cut cantaloupe were also reported
recently.

DESIRABLE AND UNDESIRABLE ASPECTS OF FRESH CUT VEGETABLES AND FRUITS

Quality Attribute Fruits Vegetables Objective method of

measurement

Appearance

Size Diameter, drained Sieve size, drained Dimensions (scales, screens,

weight weight sizing rings, micrometers, etc.),
weight and volume

Shape Height/weight ratio Straightness Dimension ratios, displacement,

angles, diagrams and model

Wholeness Cracked pieces Cracked Counts, percent whole,

pieces photographs, models

Gloss Gloss, finish Gloss meters,

goniophotometers, wax
platelet

Consistency Consistency Consistenc Consist meters, viscometers,

y flow meters, spread meters

Defects Blemishes, Blemishes, bruises, Blemishes, bruises, spots,

bruises, spots, spots, extraneous extraneous matter
extraneous matter matter

Color Color Color Color charts,

dictionaries, reflectance and
transmittance colorimeters,
pigment extraction and
spectrophotometers

Texture Texture, firmness, grit, Texture, mealiness, Tender meters, texture

character, meatiness succulence, fiber, analyzers – compression,
maturity shearing, extrusion meters,
analysis of solids, moisture, grit,
fiber

Aroma Aroma, ripeness, Aroma Gas chromatograph, enzymes

sweetness, fruitiness

Flavor Flavor, sweet, sour, Flavor, sweet, sour, Hydrometer, refract

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bitter salty, bitter meter, pH meter, determination

of acidity and sugars, sodium
chloride, enzymes, amines,
bitter alkaloids or glucosides

Nutritional value Vitamin A, B, C, E, Vitamin A, B, C, E, HPLC and spectrophotometric

polyphenolics, polyphenolics, methods
carotenoids carotenoids,
glucosinolates

Application

Your quiz will be uploaded in Learning Management System (LMS).

MODULE SUMMARY

Fruits and vegetables require proper handling, preparation and storage in

order to take full advantage of their many nutrients.
Cutting produce into large pieces (or cooking them whole) can also
reduce the loss of nutrients by limiting the surface area.
Processing of fruits and vegetables is very important to produce products
for direct consumption and as food ingredients.
Fruits and vegetables can be also stored in many other forms, such as
canned, frozen, dried or juiced.
Frozen, canned or dried fruits and vegetables have a lot of benefits, such
as longer shelf life, convenience, year round availability, most vitamins are
retained as they are generally processed and packaged within hours of
being picked, easy storage, easy preparation etc.
Fruits are the reproductive organs produced by flowering plants that
contain seeds.
Fleshy fruits are classified into several types: Drupes, Berries, Pomes &
Hesperidia and Pepos.
Dry fruits are classified into categories such as FOLLICLES legumes,
capsules, achenes, nuts, samaras, schizocarps, & caryopses.
Flavor of fresh-cut fruits is more important than for fresh-cut vegetables due
to the way the products are consumed.
Texture Consumers have clear expectations for the texture of fresh cut
vegetables and fruits.
Consumers expect fresh fruits and vegetables to be good sources of
dietary fiber and many vitamins and minerals.
Color is derived from the natural pigments in fruits and vegetables, many
of which change as the plant proceeds through maturation and ripening.
Appearance is determined by physical factors including the size, the
shape, the wholeness, the presence of defects (blemishes, bruises, spots,
etc.), finish or gloss, and consistency.
Size and shape may be influenced by cultivar, maturity, production inputs,
and the growing environment.

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MODULE ASSESSMENT

▪ What have you learn in this module?

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▪ What are the characteristics of choosing fruits?

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▪ What are the classifications of fruits? Explain each.

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▪ How do you see that fruits are good as fresh?

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REFERENCES

▪ https://www.enotes.com/homework-help/what-are-the-principles-of-food-preparation-
435508
▪ https://www.quia.com/jg/252746list.html

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▪ https://www.heart.org/en/healthy-living/healthy-eating/cooking-skills/meal-
planning/essential-kitchen-equipment-and-utensils
▪ https://www.southernnevadahealthdistrict.org/permits-and-regulations/cottage-food-
operations/kitchen-sanitation-and-food-safety-guidelines/

You did a great Job!

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