Title: Outline the procedure for processing fruits and vegetables.
Course: Applied Agricultural Concepts (18002-II-36) > Section: Processing Fruits and Vegetables

Outline should include considering

- the types of fruits and vegetables chosen
- the processes involved (e.g., pasteurization, homogenization, canning, drying, smoking)
- the types of fruits and vegetables locally available
- the necessity of processing foods.

Process/Skill Questions:

- What are the different procedures for processing fruits?
- What are the different procedures for processing vegetables?
- What determines the procedure for processing a specific food item?
- How do different processing procedures alter the nutritional value of foods?

Teacher Resource:

Food Science and Technology Career Development Event, Virginia FFA