Unit 13. Fruits and Vegetables Processing

Lesson content and terminology practice

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Learning Objectives

By the end of this lesson, students will be able to:
- Explain the main methods of processing fruits and vegetables
- Identify common processed fruit and vegetable products
- Use Conditionals (Type 1) correctly

Theory

Fruits and vegetables are rich in vitamins, minerals and fibre. However, they are perishable products, so they need to be processed to extend their shelf life.

The main methods of processing fruits and vegetables include washing, sorting, peeling, cutting, blanching, freezing, canning, drying and juicing.

Blanching is a short heat treatment that stops enzyme activity and helps to preserve colour and vitamins. Freezing is one of the best methods to keep the nutritional value of fruits and vegetables. Canning involves sealing the product in airtight containers and sterilizing it.

Common processed products are frozen vegetables, fruit juices, jams, purees, dried fruits and canned vegetables. Modern processing plants use advanced technology to produce high-quality and safe products.

Key Terms

fruits, vegetables, perishable, washing, sorting, peeling, blanching, freezing, canning, drying, juicing, enzymes, nutritional value, purees, jams

Exercise

1. Answer the questions:
1. Why do fruits and vegetables need to be processed?
2. What is blanching and why is it important?
3. Name four methods of processing fruits and vegetables.
4. What processed products can be made from fruits and vegetables?

2. Complete the sentences with the correct form of the verb (Conditional Type 1):
1. If we freeze vegetables, they ________ (keep) their vitamins.
2. If the product is not sterilized, bacteria ________ (grow).
3. If you dry fruits properly, they ________ (last) longer.

Mini Quiz

1. Fruits and vegetables are ________ products.
a) non-perishable
b) perishable
c) artificial

2. Blanching helps to stop ________ activity.
a) vitamin
b) enzyme
c) sugar

3. One of the best methods to keep nutritional value is ________.
a) frying
b) freezing
c) boiling for a long time