FRUITS AND VEGETABLES

•Classification of fruits and vegetables

•Guidelines in Selecting and Preparing
Fruits and Vegetable

FISH AND SHELLFISH

•Classification of Fish and Shellfish
•Market Forms of Seafood
•Guidelines in Selecting and Preparing
Seafood.
 FRUITS
▪ Edible parts of plants
that contain the
seeds and pulpy
surrounding tissue;
have a sweet or tart
taste; generally
consumed as
breakfast beverages,
breakfast and lunch
side-dishes, snacks or
desserts
 STRUCTURE
FRUITS A fruit is composed of the
pericarp and the seed.

PERICARP is the ovary wall

which surrounds the seed
(seed container). It has three
regions: exocarp/epicarp,
mesocarp, endocarp.
 FRUITS
Structure
PARTS OF THE PERICARP:
1. EXOCARP/EPICARP –
outer part, skin of
the fruit.
2. MESOCARP – middle
part, flesh of the
fruits
3. ENDOCARP – inner
part, encloses the
seed.
 FRUITS
Structure
PARTS OF THE PERICARP:
1. EXOCARP/EPICARP –
outer part, skin of
the fruit.
2. MESOCARP – middle
part, flesh of the
fruits
3. ENDOCARP – inner
part, encloses the
seed.
CLASSIFICATION
OF FRUITS

I. Simple Fruits
II. Aggregate Fruits
III. Multiple Fruits
 CLASSIFICATION OF FRUITS
I. SIMPLE FRUITS – developed from one single ovary
containing one or more carpels and may or may not
include additional accessory structure.
A. Fleshy fruits
• Its pericarp and accessory
parts develop into succulent 1. Berries
tissues. 2. Hesperidia
• one or more layers of the 3. Pepos
pericarp become soft during 4. Pomes
ripening.
• Its pericarp is fleshy at
maturity (soft pericarp).
 SIMPLE FRUITS:
Fleshy Fruits
1. Berries
• Have one to many
seeds and a pericarp
that becomes soft and
often sweet and slimy
as it matures.
• Grapes, eggplant,
tomatoes, blueberries,
mangosteens, guavas,
ampalaya, papaya.
 SIMPLE FRUITS:
Fleshy Fruits
2. Hesperidia
• Have leathery
pericarp that
produces fragrant
oils and soft
segmented pulp.
• All citrus fruits
SIMPLE FRUITS:
Fleshy Fruits
3. Pepos
• Have thick or hard
exocarp.
• Have a receptacle
that partially or
completely encloses
the ovary.
• Pumpkins, cucumber,
squashes,
cantaloupes,
watermelons.
 SIMPLE FRUITS:
Fleshy Fruits
4. Pomes (Accessory Fruit)
• Its bulk is formed
from a swollen
receptacle.
• Have a thin exocarp
and a papery
cartilaginous
mesocarp.
• Pears, apples
 CLASSIFICATION OF FRUITS
I. SIMPLE FRUITS – developed from one single ovary
containing one or more carpels and may or may not
include additional accessory structure.
B. DEHISCENT DRY FRUITS
• Have hard texture and
1. Follicles
wood-like leathery
2. Legumes/Pods
appearance.
3. Siliques
• Split open at maturity to shed
4. Capsules
seeds.
 SIMPLE FRUITS:
Dehiscent Dry Fruits
1. Follicles
• Have single carpel.
• Open along one seam
when the seed are to
be released.

2. Legumes/Pods
• Derived from a single
carpel.
• Split into two seed-
bearing halves.
• Beans, peanuts
 SIMPLE FRUITS:
Dehiscent Dry Fruits
3. Siliques
• Seeds reside on a
partition between halves
of the ovary.
• Mustard plant, watercress
4. Capsules
• Derived from compound
ovaries.
• Two or more carpels, split
along seams or forming
caps or pores.
• Eucalyptus and horse
chestnut
 CLASSIFICATION OF FRUITS
I. SIMPLE FRUITS – developed from one single ovary
containing one or more carpels and may or may not
include additional accessory structure.
A. INDEHISCENT DRY FRUITS
• Have hard texture and wood-
1. Nuts
like leathery appearance.
2. Achenes
• Remain closed at maturity,
3. Samaras
thus, leaves their seed inside
4. Caryopses/Grains
them.
 SIMPLE FRUITS:
Indehiscent Dry Fruits

1. Nuts
• have hard thick pericarp
and a basal cup.
• Acorns, hickory nuts,
chestnuts, hazelnuts.

2. Achenes
• Have thin pericarps and
solitary seed.
• Seeds connect to the
pericarp only at the base.
• Sunflowers, buttercups.
 SIMPLE FRUITS:
Dehiscent Dry Fruits
3. Samaras
• Have thin pericarps.
• Seeds occur in pairs and
have wings that allow
dispersal by the wind

4. Caryopses/Grains
• Have hard pericarp
fastened to the embryo
all the way around.
• Grass family
 CLASSIFICATION OF
FRUITS

II. AGGREGATE FRUITS – From

one flower that produces
many tiny fruits (fruitlets)
clustered together
(etaerios). Blackberries,
strawberries, and
raspberries.
 CLASSIFICATION OF
FRUITS
III. MULTIPLE FRUITS
• From many different
flowers or cluster of
flowers develop closely
to form a bigger fruit.
• Pineapples, mulberries,
figs, breadfruits, langka,
atis, durian
VEGETABLES
 Vegetables are edible parts of
plants.
 They may be served cooked
or raw-in their natural state or
in a completely changed
appearance.
 In the Philippines, vegetables
are always a popular item in
the people’s diet.
Classification of Vegetables
According to parts of plant used.

Chemical composition
Classification of Vegetables
According to Parts of Plant Used

1. Roots are underground parts of

plants. Good examples of these
vegetables are apulid tsina or
water chestnut, kamote or sweet
potato, kamoteng kahoy or
cassava, karot or carrot, gabi or
taro, labanos or radish,
remolatsa or beats, singkamas or
yam bean, tugi or spiny yarn, ubi
or violet.
Classification of Vegetables
According to Parts of Plant Used

2. Tubers are short, thickened,

fleshy parts of an underground
stem such as Jerusalem
artichokes, patatas or
potatoes.
Classification of Vegetables
According to Parts of Plant Used

3. Bulbs are underground buds

that send down roots and
made up of a very short stem
covered with layers. Included
in this group are chives, garlic,
leeks, onions and shallots.
Classification of Vegetables
According to Parts of Plant Used

4. Seeds are parts from which a

new plant will grow. They are
referred to as pulses or legumes
and include beans such as
munggo or mung beans, broad
beans, garbansos or chick-peas,
paayap or cow peas, frijoles,
kidney beans, lentils, patani or
lima beans, pinto beans, mecan
peas or soybean, wax beans
and white beans.
Classification of Vegetables
According to Parts of Plant Used

5. Stems are shoots are stalks

supporting leaves, flowers or
fruits. These include kintsay or
celery, tangkay ng gabi or taro
petioles, labong or bamboo
shoots, malunggay or
horseradish, rubarbo, rhubarb,
ubod or coconut pith, or
palmetoo heart
 Classification of Vegetables
According to Parts of Plant Used
6. Leaves includes alugbati or Malabar
night shade, dahon ng amplaya or
bitter melon leaves, talbos ng kamote
or sweet potato tops, kangkong or
swap cabbage, kintsay or Filipino celer,
ispinaka or spinach, repolyo or
cabbage, letsuags or lettuce, mustasa
or mustard, petsay or Chinese
cabbage, talinum or Philippine spinach,
dahong sili or pepper leaves, sibuyas na
mura or spring onion or shallots, leeks
and scallions, all members of the onion
family, different only in size of stems.
 Classification of Vegetables
According to Parts of Plant Used
7. Fruits include ampalaya or bitter
melon, upo or bottle gourd, sayote
or chayote, pepino or cucumber,
talong or eggplant, langkang
hilaw or unripe jackfruit, okra,
patola sponge gourd, kalabasa or
squash, kamatis or tomatoes,
sitting hindi maanghang or sweet
pepper, siling labuyo or canneyye
pepper, siLing maanghang or chili
pepper.
Classification of Vegetables
According to Parts of Plant Used

8. Flowers are exemplified by

koliplower or cauliflower, bulaklak
ng kalabasa or squash flower,
katuray or sesban flower.
Classification of Vegetables
According to parts of plant used.

Chemical composition
 Classification of Vegetables
According to Chemical Composition

1. Carbohydrate rich - such as seeds, roots, and tubers

2. Protein rich - include seeds such as legumes and pulses.
To name a few: the mung beans and the soybeans.
3. Fat rich - such as nuts, olives, and avocado.
4. High moisture content - such as kabuti or mushrooms,
kamatis or tomatoes, kintsay or celery, koliplower or
cauliflower, labanos or radish, letsugas or lettuce, repolyo
or cabbage.
FRUITS AND VEGETABLES
•Classification of fruits and vegetables
•Guidelines in Selecting and Preparing
Fruits and Vegetable

FISH AND SHELLFISH

•Classification of Fish and Shellfish
•Market Forms of Seafood
•Guidelines in Selecting and Preparing
Seafood.
 SELECTION OF FRUITS
When buying fresh fruits, the consumer should take into
consideration the variety of fruits, its freshness, its size,
and maturity. Fresh fruits can easily be detected by visual
inspection. It should also be free from bruises and
blemishes especially it is to be stored. A few pointers on
fruit-buying:
1. Different varieties of fruits are usually sold in the market.
One buys them for the purpose for which they are
intended. For ex. Saba is usually fried or boiled but
Lacatan and Latundan are usually eaten fresh.
SELECTION OF FRUITS
2. Selecting of size and shape of the fruit depends on
one's personal desire. It would be very nice if the
fruits are uniform in size and shape.
3. Some fruits are usually consumed at different stages
of maturity and degrees of ripeness. Thus, one buys
an unripe papaya to use in tinolang manok but would
buy a table ripe one to eat raw.
4. Selecting fruits high in Vitamin C.
SELECTION OF VEGETABLES
The proper selection of vegetable will ultimately result in
very tasty and appetizing dishes. Thus, it is important that
one must know how to select and prepare vegetable.
1. Buy vegetables which are in season. They not only
cost least but are also very high in quality when in
season.
2. Choose vegetables which are crisp and bright in color
with no signs of decay or rotting. This is very easily
detected usually.
3. Fresh vegetables cannot be stored for a very long
time. Buy only that which can be properly stored. Before
storing, remove any spoiled portions.
PREPARATION OF FRUITS
Fruits are usually eaten fresh or raw. So, in this
case, the only preparation necessary is washing
them under cold or running water. In this way,
almost all of the vitamins and minerals are intact.
However, it is important to remember that cut fruits
that have been prepared long before a meal is served
will discolor and will lose its appeal to the consumer.
PREPARATION OF FRUITS
Some fruits are boiled or fried.
Certain fruits may be baked.
Other fruits, like the citrus family, are usually made
into juices, this is usually served cold but everyone
knows that a hot kalamansi juice is very soothing and
therapeutic to a sore throat.
another common way of utilizing fruits is to make
them into a jelly or jam. This is one way of preserving
the fruits for later use.
PREPARATION OF VEGETABLES
Vegetable should be washed very carefully under
cool, running water especially if they are to be eaten
raw. Fertilizers can leave residue on fruits and
vegetables (Bontes, 1994).
All vegetables should be thoroughly inspected for
blemishes, decayed parts and worms. These should
remove.
Vegetables should be cut according to the dish
requirement.
PREPARATION OF VEGETABLES
When pairing, pare as thinly as possible to
minimize wastage. If possible, a vegetable peeler
should be used since they only cut skin deep.
Vegetables should prepare just before cooking.
Essential vitamins and minerals will be lost if
vegetables should allow to soak in water long before
they are cooled. Similarly, when cooking, use only a
small amount of water.
Vegetables taste best when they are cook tender
crisp. Hence, short cooking time is a must.
PREPARATION OF VEGETABLES
Finally, vegetables should be served as soon as
they are cooked. Long standing of cooked
vegetables reduces its appeal and its nutrient content.
To ensure food safely, vegetables that will not require
cooking should be prepared using a separate
chopping board from those used for uncooked foods.
FRUITS AND VEGETABLES
•Classification of fruits and vegetables
•Guidelines in Selecting and Preparing
Fruits and Vegetable

FISH AND SHELLFISH

•Classification of Fish and Shellfish
•Market Forms of Seafood
•Guidelines in Selecting and Preparing
Seafood.
SEAFOOD
According to the Food and Drug Administration
(FDA), seafood encompasses all
commercially obtained fresh water and
saltwater fish, molluscan shellfish, and
crustaceans.
Seafood, edible aquatic animals, excluding
mammals but including both freshwater and
ocean creatures.
SEAFOOD
All seafoods are classified into two
categories: fish and shellfish.
FINFISH are those with fins, backbones
and gills, while SHELLFISH are those with
shells of one form or another.
FINFISH
FINFISH are subdivided into two groups, freshwater
and saltwater fish.
Fresh water Finfish Sea water Finfish
Tilapia Bream/Bisugo
Murrel (Dalag) Cavalla/Talakitok
Eel (Kasili or Palos) Grouper/Lapu-lapu
Herring (Tawilis) Black bass/Apahap
Carp Round scad/Galunggong

Catfish (Hito) Spanish mackerel/Tangigui

 FINFISH
FINFISH are subdivided into two groups, freshwater
and saltwater fish.
Fresh water Finfish Sea water Finfish
Goby (Biya) Indian sardines/Tamban
Gurami Caesio/Dalagang bukid
Mullet/Banak
Milkfish/Bangus (Brakish Red snapper/Maya-maya
water) Marlin
Samaral
Tuna
FINFISH
FINFISH can also be categorized into flatfish
or round fish.
• Flatfish, which swim horizontally along the
bottom of the sea, are usually shaped like
an oval platter, the top side being dark and
the bottom white. A prime example is sole
(dapa). Both eyes may be on the side of
the body facing upward.
• Round fish has a rounder body.
Distinguishing Characteristics of Fresh and
Stale Fish
CRITERIA FRESH STALE
EYES Bright, full, Dull, wrinkled,
bulging sunken

GILLS Bright red, Dull brown or

covered with clear gray, slime cloudy,
slime, odor fresh odor offensive
Distinguishing Characteristics of Fresh and
Stale Fish
CRITERIA FRESH STALE
ODOR Fresh sea weedy Stale, sour, putrid
odor
BODY Firm Soft
COLOR Bright, shiny Faded
FLESH Firm, elastic, finger Soft and flabby
impression does not finger impression
remain remains
 Distinguishing Characteristics of Fresh and
Stale Fish

CRITERIA FRESH STALE

SLIME Clear Opaque
BELLY WALLS Intact Often ruptured,
viscera protruding
MUSCLE White, light Pinkish, tainted with
TISSUE blood especially
around backbone
 Distinguishing Characteristics of Fresh and
Stale Fish
CRITERIA FRESH STALE
VENT Pink, not protruding Brown,
protruding
SCALES Complete, adhere Loosely
tightly, sink attached
TEST Sinks in a basin of Floats in a
water basin of water
TASTE Sweet Biting, itchy
SHELLFISH
Shellfish fish with external shells but no
internal bone structure. They have hard
outer shell. It can be classified into
crustaceans (are animals with
segmented shells and jointed legs),
mollusks (are soft sea animals) and the
cephalopods.
 SHELLFISH
CRUSTACEANS are shellfish
with hard shells over the back
and along the claws but have
softer shells covering the
lower part of the body and
legs. Examples of these are
crabs, lobsters, and shrimps.
Crabs. There are various
types of crabs commonly
found in the Philippines: the
alimango or green crab, the
alimasag or blue crab, and
the talangka.
SHELLFISH
Lobster is popular shellfish in New England
Fisheries. The claw meat is preferred and
brings a higher price than the tail meat.
Lobsters are expensive and marketed
mainly for export.
Shrimps are more commonly eaten than
lobster. Like crabs, some shrimps are also
and would normally be eaten whole with
their shells. Suahe is a salt water shrimp
while ulang and tagunton are fresh water
shrimps.
SHELLFISH
MOLLUSKS have soft unsegment bodies and are
protected by calcareous shells in one or more pieces
or enclosed in hard shells which are largely mineral in
composition. Examples of these are oysters, clams,
scallops, and sea mussels.
There are two types of mollusks: the univalves with
only one shell and the bivalves with two shells. The
shells of mollusks are usually hard all over so that they
are not in any case edible. Example of univalves is
kuhol while examples of bivalves are clams (halaan),
kabibi, tulya, oysters (talaba), and mussels (tahong).
SHELLFISH
The composition of the edible portion of
mollusks is quite different from fin fishes and
crustaceans, even if the former’s shells are not
normally eaten. Their flesh are generally
leathery in texture. They are comparatively
high in glycogen content.
Tahong is a salt water mussel cultured
mostly in Bacoor, Cavite. Its meat is
considered more delicious than that of oysters.
SHELLFISH
 Oysters grown in artificial beds are usually of
better quality than those grown in natural beds.
Clams are of two types: the hard-shell clams and
soft-shell clams. The former have tightly shut shells
but the latter may have partially open shells
because of the long siphon extending from the
interior. Clams are dug by hand.
 Scallops are highly prized because of their buttery
texture and delicate flavor. Scallops have two
shells and are capable of swimming freely through
water.
SHELLFISH
CEPHALOPODS include squid, cuttlefish and
octopus, those with tentacles.

SQUID is also known by its Italian name calamari.

The squid is a schooling, pelagic (ocean-
dwelling) animal that preys on small finfish and
crustaceans. It has 10 arms and usually a long,
cigar-shaped body with fins at the end. It has no
backbone, but rather a quill-like pen located
beneath its mantle, or body.
OCTOPUS SQUID CUTTLEFISH
Partial List of Shellfish
Fresh water Shellfish Sea water Shellfish
Suso Mussels (tahong)
Bibi Oysters (talaba)
Uyap Clams
Talangka Scallop
Ulang Spider conch
Squid and cuttlefish
Octopus
Blue crab
FRUITS AND VEGETABLES
•Classification of fruits and vegetables
•Guidelines in Selecting and Preparing
Fruits and Vegetable

FISH AND SHELLFISH

•Classification of Fish and Shellfish
•Market Forms of Seafood
•Guidelines in Selecting and Preparing
Seafood.
MARKET FORMS OF FISH
Live Fish or Whole, Round –
live fish are transported and
marketed alive. Whole, round
fishes are caught and taken
from the water.

Dressed fish is whole fish

scales, entrails, fins and head
removed.
MARKET FORMS OF FISH
Butterfly fillets are the two sides
of the fish cut lengthwise away
from the backbone and held
together by the uncut flesh and
skin of the belly.

Fillet is the boneless side of

the fish cut, lengthwise from
the backbone.
MARKET FORMS OF FISH
Steaks are cross section slices cut
from a large, dressed fish; the
cross section of backbone
generally included.

Fillet is the boneless side of

the fish cut, lengthwise from
the backbone.
MARKET FORMS OF SHELLFISH

LIVE SHELLFISH - ideally crabs, clams, mussels,

snails, oysters and shrimps should be marketed live.
A live crab has a rounded apron and usually
contains aligi, the male crab has a narrow, more
pointed apron.

WHOLE SHELLFISH – served in the form in which

they are caught but are no longer alive. The head
and thorax are intact.
MARKET FORMS OF SHELLFISH

Shucked Shellfish – oysters, clams, mollusks and

scallops are removed from the shell. Fresh shucked
shellfish have a translucent appearance but
become opaque when no longer fresh.

Headless Shellfish - shrimps, lobsters and prawns

for export are marketed in headless form; the
head and thorax removed. Furthermore, the head
is removed mainly because it is the main source of
bacterial spoilage.
FRUITS AND VEGETABLES
•Classification of fruits and vegetables
•Guidelines in Selecting and Preparing
Fruits and Vegetable

FISH AND SHELLFISH

•Classification of Fish and Shellfish
•Market Forms of Seafood
•Guidelines in Selecting and Preparing
Seafood.
 GUIDELINE IN SELECTING AND PREPARING SEAFOOD
CRITERIA FOR JUDGING THE QUALITY OF FRESH AND STALE FISH

CRITERIA FRESH STALE

EYES Bright, full, bulging Dull, wrinkled, sunken
GILLS Bright red, covered Dull brown or gray,
with clear slime, odor slime cloudy, odor
fresh offensive
ODOR Fresh sea weedy odor Stale, sour, putrid
BODY Firm Soft
COLOR Bright, shiny Faded
 GUIDELINE IN SELECTING AND PREPARING SEAFOOD
CRITERIA FOR JUDGING THE QUALITY OF FRESH AND STALE FISH

FLESH Firm, elastic, finger Soft and flabby finger

impression does not impression remains
remain
SLIME Clear Opaque
BELLY WALLS Intact Often ruptured, viscera
protruding
MUSCLE TISSUE White, light Pinkish, tainted with blood
especially around
backbone
VENT Pink, not protruding Brown, protruding
SCALES Complete, adhere tightly, Loosely attached
sink
TEST Sinks in a basin of water Floats in a basin of water
TASTE Sweet Biting, itchy
PRINCIPLES OF COOKING FISH
1. If fish is not to be cooked at once, it should be
dressed and wrapped completely and placed
in the freezer in a closed container or package.
2. Fish requires less cooking time for it has no
connective tissues. It is fully cooked when it can
be easily flaked and the eyeballs come out.
3. Fat fish is best cooked by dry heat, broiled or
baked.
4. Cooking should be done in the shortest possible
time to avoid loss of moisture, flavor and
nutritive value.
PRINCIPLES OF COOKING FISH
5. Because fish has a mild flavor, it is frequently
served with sauce and some garnishes.
Garnishes and sauce add to the
appearance and flavor of fish. Sliced
cucumber, tomatoes, green pepper, hard-
cooked eggs, pickles etc. are good
garnishes. Butter, tomato, chili, mayonnaise
and catsup are examples of sauces.
PRINCIPLES OF COOKING FISH
6. Fish should be served soon after it has been
prepared otherwise it will become dry and
hard and lose some of its flavor. Something
colorful, crisp or tart like celery, raw,
vegetables, coleslaw or tossed green salad
should be served with fish.
7. Fish may be fried at moderate heat until
golden brown. Fry only a single layer at a
time and drain it on absorbent paper.
8. When baking fish baste the fish occasionally
to prevent it from drying out.
PRINCIPLES OF SHELLFISH COOKERY
1. Shellfish requires a little cooking time;
overcooking causes the flesh to become tough
and fibrous.
2. Unwholesome parts of most shellfish such as the
beard of mussels, crabs’ grills or lobsters’
intestinal tubes must be removed before
cooking.
3. Color change in crustaceans in an indication
that cooking is done. Shrimps and crabs, for
example, change from dark blue green to an
attractive orange or bright red.
PRINCIPLES OF SHELLFISH COOKERY
4. Crabs are usually boiled in small amount of brine for
10 to 20 minutes until a color change occurs. Over
cooking would make the food watery.
5. Clams, oysters and mussels may be roasted, baked
or broiled in their shells to retain their delicate flavor.
6. Shellfish are all very lean. Therefore, dry heat, high
heat and long cooking time will make them tough
and rubbery. Ideally, they should be either steamed
or simmered within the temperature range of 190
degrees to 210 degrees Fahrenheit. All shellfish cook
very quickly.