Peel It
Lesson Overview
Goals
- Properly peel a variety of fruits and vegetables
- Describe the nutrition found in skins and peels
Outcomes
Teaching Primer
Many of us were raised with the understanding that you peeled potatoes, carrots, and beets as part of the cooking process. It’s just what you did. For some reason, we never questioned why.
If we had asked, we might have been told that it was because the skins were bitter, tough, or tasteless. Maybe it would have been described as a way to create a better presentation on the plate.
But today there is science to help us understand which fruits and vegetables to peel and the nutritional cost of doing so. It still remains primarily a function of personal preference whether to peel or not to peel.
Of course, some people will never appreciate the flavor in a potato skin while others will “Rochambeau” for the last crispy golden potato quarter even if all the ketchup is gone. I’m one of those people and I always lead with scissors or maybe rock…
Ready?
One, two, three, go!
Tools & Materials
- Swivel peelers and “Y” peelers
- Carrots, potatoes, apples
- Resealable plastic bags
Vocabulary
- Phenolic compounds
- Soluble fiber
Method
Introduction (10 minutes)
Begin the lesson by reviewing the nutritional content found in the skins and peels of common fruits and vegetables. Then provide the Students with examples of foods that should be peeled and those that do not require peeling.
Activity (20 minutes)
Provide each Student with a peeler. Start with a properly cleaned carrot, then a potato, and finally an apple. Demonstrate the proper technique for holding and peeling and have them follow along by attempting to match your technique. If possible, provide Students with both types of peelers: swivel and “Y” peelers. Have them alternate between types to get a feel for how each performs.
Discussion (10 minutes)
Which was easier to peel? Which type of peeler did you prefer to use? Does your family peel carrots and potatoes for meals at home?
Assessment (5 minutes)
Use the following questions to assess the Students before and after the lesson. Tally the responses of the group in the Assessment Tracking Log for comparison:
- By a show of hands, how many of you have ever used a peeler?
- Now that you have tried both types of peelers, how many of you think you could help your parents peel fruits and vegetables at home?
Related Lessons
Give the Intermediate or Advanced lessons a try now that you’ve completed the Beginner Lesson!
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