Foods: Fruits and Vegetables

Course ID: E-IL-431

Audience
Adult Continuing Education Program and High School Program

Course Description
The courses in the Foods series offer a basic knowledge of foods, sound organizational guidelines, adaptive techniques, and common-sense tips. This course explains food preparation concepts that pertain to fruits and vegetables, as well as soups, salads, and casseroles. These food preparation concepts enable you to plan satisfying and healthy dishes that you can enjoy on your own and with others.

Media
The course is available in braille and large print, as well as on audiocassette.

Organization
"Foods: Fruits and Vegetables" is based on Chapters 18-20 of the textbook Guide to Good Food. The course is divided into three lessons.

Credit
One Carnegie unit for completing all five courses in the series

Prerequisites
none

Overview
Three assignments are submitted to the instructor.

Grading
letter grades

Average Completion Time
approximately 2 months

Supplementary Course Materials
· recipe cards that may be used to complete the assignments
· a separate handbook featuring adapted techniques and commonsense tips
· a Resource List with additional readings, contact information for vendors, and food-related Web sites
Note that the Handbook and Resource List are only sent the first time a student enrolls in the Foods series.

Objectives and Content

After completing Lesson 1, you will be able to
a. identify the factors involved in selecting fresh fruits
b. explain how to choose canned, frozen, and dried fruits
c. suggest ways to prepare fruits
d. organize your kitchen for maximum safety and convenience

After completing Lesson 2, you will be able to
a. identify the factors involved in choosing fresh vegetables
b. discuss how to select canned, frozen, and dried vegetables
c. suggest ways to prepare a variety of raw and cooked vegetables
d. establish a reliable system for planning meals that include vegetables

After completing Lesson 3, you will be able to
a. discuss the role of salads in meal preparation
b. offer suggestions for assembling casseroles
c. explain basic soup preparation concepts
d. describe how herbs and spices can enhance dishes
e. discuss ways to increase your confidence as you cook meals and share them with others