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Fresh Fruit and Vegetables

Training Manual - Fresh Fruit and Vegetables (191 Pages)

Lesson 1 - Introduction of Fresh Fruits and Vegetables

Section I. Plant Characteristics
Plant Physiology

Section II. Acquisition of Fresh Fruits and Vegetables
Methods of Acquisition
Inspection Procedures

Section III. Produce Identification
Identification Methods
Produce Identification Guide
Use of Produce Identification Guide191 Pages
6 Complete Lessons
Exercises + Solutions
Exercises
Solution

Lesson 2 - Identification of Fresh Fruits

Glossary of Fruit Terms
Exercises
Solutions


Lesson 3 - Identification of Fresh Vegetables

Alfalfa Sprouts
Artichokes - Globe Artichokes
Artichokes - Jerusalem Artichokes
Asparagus
Bean Sprouts
Beans
Beets
Bok Choy (Chinese Chard)
Broccoli
Brussels Sprouts
Cabbage
Carrots and Carrettes
Cauliflower - Regular and Purple
Celery - Regular
Celery Root (Celeriac)
Chard
Choy Sun
Corn - Decorative Indian
Corn
Cucumbers
Eggplant
Endive - Belgian Endive/chicory
Garlic
Gourds
Greens
Ground Cherries
Kohlrabi
Leeks
Lo Bok (Chinese Turnips)
Mushrooms
Mushrooms - Enoki
Okra
Olives - Green and Black
Onions
Onion Plants and Onion Sets
Onions-green Onions, Scallions and Shallots
Oyster Plant (Salsify)
Parsnips
Peas
Peppers
Potatoes
Potatoes - Sweet Potatoes
Pumpkins
Radishes
Roots
Rutabagas
Dry Shallots
Squash
St. John's Bread (Carob)
Tamarillos
Tomatillos
Tomatoes
Turnips
Water Chestnuts
Yams
Exercises
Solutions


Lesson 4 - Identification of Nuts and Herbs

Section I. Nuts
Section II. Herbs
Exercises
Solutions


Lesson 5 - Destination Inspection of Fresh Fruits and Vegetables

Section I. Grades and Inspection Factors of Fresh Fruits and Vegetables
Grades of Fresh Fruits and Vegetables
Inspection Factors

Section II. Destination Inspection Procedures for Fresh Fruits and Vegetables
Inspection Data Packet
Sampling
Conveyance Inspection
Identity
Determining Identity
Condition
Determining Condition
Inspecting for Condition Defects
Product Inspection
Examining for Maturity
Classifying Defects
Determining Amount of Defects
Quantity
Determining Quantity
Reporting Noncompliances
Determining Disposition of Samples
Exercises
Solutions


Lesson 6 - Surveillance Inspection of Fresh Fruits and Vegetables

Section I. Storage of Fresh Fruits and Vegetables
Cold Storage Rooms
Humidity
Use of Psychrometers
Air Circulation
Decaying Items
Handling

Section II. Surveillance Inspection Procedures for Fresh Fruits and Vegetables
Inspection Required
Conveyance Inspection
Storage Area Inspection
Sample Selection
Date of Receipt
Evaluating of Packing and Packaging
Internal Temperature Check
Leafy or Non-leafy Produce Items
Identity Inspection
Inspection for Condition Defects
Methods of Calculating the Percentage of Condition Defects
Standards for Product Quality
Reporting Inspection Results
Determining Disposition of Samples
Exercises
Solutions

Appendix A - Types of Fruits - Botanical Classification
Appendix B - Terminology Used in the Standards
Appendix C - General Botanical Terminology - Vegetables and Herbs


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