Tourism Question
Choose a Vegetable or Fruit from the list below and submit it in the comments. You can only choose one and you cannot choose one that another student has chosen:
Asian Pear
Avocado
Carambola (Star Fruit)
Chayote Squash
Mango
Guava
Papaya
Plantain
Dragon Fruit
Lychees
Rambutan
Ginger
Passion Fruit
Cactus Pear
Tomatillo
Dates
Lemon Grass
Poblano Peppers
Purple Yams
Kohlrabi
Jack Fruit
Hearts of Palm
Durian
Capers
Artichokes or Artichoke Hearts / Bottoms
Daikon
Collard or Mustard Greens
Golden Beets
Turnips
Rutabaga
You must puchase the vegtable or fruit. You will need to prepare it at home and bring it into class for your presesntation. No preparing items in the kitchen. One or two ovens will be on to keep items hot.
This project includes purchasing a food product for class tasting, writing a paper and presenting orally in class. Each student will purchase and research an assigned fruit or vegetable and submit a typed, 3-page minimum, double-spaced paper. An outline of the required information is below.
Along with your paper, a whole fresh sample of the product must be brought into class for each student to see and taste. Be sure to check out the seasonal availability of the product before you sign up. Fruits and vegetables must be available at the end of September for class presentations. A fresh sample is preferred, but some items may only be available canned or frozen. During class you will teach us about the product and how it is prepared to eat fresh. Bring enough food products for each student to taste. Students have 5-6 minutes to present their report. A sign up sheet will be available from the instructor – all foods must be approved in advance.
The following information must be included in the written and oral report:
1. Show whole fresh sample. (Additional cooked or prepared foods can be included)
2. Demonstrate how it is cleaned and cut for consumption
3. Describe the place of origin and history of the product
4. Describe the appearance and the taste and texture of your high quality product
5. List the varieties available
6. Describe storage and handling guidelines
7. Describe at least three different preparation techniques for consumption (include recipes)
https://natashaskitchen.com/shrimp-avocado-salad
https://natashaskitchen.com/avocado-chicken-salad-recipe/
https://natashaskitchen.com/cucumber-tomato-avocado-salad/
8. Discuss purchasing information, availability and cost
9. Provide a product sample for tasting (provide a taste for each person in class)
10. Discuss nutritional value; share only those nutrients considered “excellent” sources
11. Bibliography/References: minimum of two references correctly formatted (Your instructor will provide an example)
Grade breakdown:
