Produce - Product Knowledge - Fruits Employee stocking apples in the produce section. Simply put, a fruit is the matured ovary of a plant, which means that it contains seeds. Sometimes fruits are treated as vegetables and vegetables as fruits, depending on their flavor: sweet (fruit) or savory (vegetable). Cherries, apples and bananas are undeniably fruit, however zucchini which is also a fruit, is grouped with the vegetables because it lacks any sweetness in its taste.  This course has the following objectives: Distinguish between botanical and culinary definitions of fruits Classify top U.S. fruit commodities into categories Identify geographic origins, nutritional traits, and fruiting characteristics Course Duration: 14m Produce - Product Knowledge - Fruits Employee stocking apples in the produce section. Simply put, a fruit is the matured ovary of a plant, which means that it contains seeds. Sometimes fruits are treated as vegetables and vegetables as fruits, depending on their flavor: sweet (fruit) or savory (vegetable). Cherries, apples and bananas are undeniably fruit, however zucchini which is also a fruit, is grouped with the vegetables because it lacks any sweetness in its taste.  This course has the following objectives: Distinguish between botanical and culinary definitions of fruits Classify top U.S. fruit commodities into categories Identify geographic origins, nutritional traits, and fruiting characteristics Course Duration: 14m

Salad Vegetables Produce section of a supermarket. As a produce clerk, one of your key duties is to know the products in your department. Your knowledge helps customers choose the right salad vegetables for their needs. While many fruits and vegetables can be used in salads, this course focuses on those primarily used as salad ingredients. This course has the following objectives: •Become familiar with the top selling varieties of both conventional and   organic salad vegetables •Learn the appearance, seasonal availability, taste profile and uses of salad vegetables •Understand proper storage and handling of salad vegetables as well as quality standards Course Duration: 11m Salad Vegetables Produce section of a supermarket. As a produce clerk, one of your key duties is to know the products in your department. Your knowledge helps customers choose the right salad vegetables for their needs. While many fruits and vegetables can be used in salads, this course focuses on those primarily used as salad ingredients. This course has the following objectives: •Become familiar with the top selling varieties of both conventional and   organic salad vegetables •Learn the appearance, seasonal availability, taste profile and uses of salad vegetables •Understand proper storage and handling of salad vegetables as well as quality standards Course Duration: 11m

Value-Added Fruits and Vegetables Chopped, packaged fruits and vegetables in suitable containers in the produce section. As a produce clerk, a major part of your job is understanding the products in your department. Value-added refers to transforming raw products to boost consumer appeal and convenience by processing them—such as slicing, dicing, or chopping—and packaging them in suitable containers. Familiarity with the flavor profiles, uses, and main traits of different Value-Added Fruits and Vegetables will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods. This course has the following objectives: Become familiar with the top selling varieties of both conventional and organic value-added fruits and vegetables  Learn the appearance, seasonal availability, taste profile and uses of value-added fruits and vegetables Understand proper storage and handling of value-added fruits and vegetables as well as quality standards Course Duration: 14m Value-Added Fruits and Vegetables Chopped, packaged fruits and vegetables in suitable containers in the produce section. As a produce clerk, a major part of your job is understanding the products in your department. Value-added refers to transforming raw products to boost consumer appeal and convenience by processing them—such as slicing, dicing, or chopping—and packaging them in suitable containers. Familiarity with the flavor profiles, uses, and main traits of different Value-Added Fruits and Vegetables will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods. This course [...]

Nuts Varieties of nuts: peanuts, hazelnuts, chestnuts, walnuts, cashews, pistachio and pecans. Food and cuisine. As a produce clerk, a major part of your job is understanding the products in your department. Familiarity with the flavor profiles, uses, and main traits of different nut varieties will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods. This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic nuts • Learn the appearance, seasonal availability, taste profile and uses of nuts • Understand proper storage and handling of nuts as well as quality standards   Course Duration: 14m Nuts Varieties of nuts: peanuts, hazelnuts, chestnuts, walnuts, cashews, pistachio and pecans. Food and cuisine. As a produce clerk, a major part of your job is understanding the products in your department. Familiarity with the flavor profiles, uses, and main traits of different nut varieties will help you educate customers, introduce new options, assess quality, and apply proper storage and handling methods. This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic nuts • Learn the appearance, seasonal availability, taste profile and uses of nuts • Understand proper storage and handling of nuts as well as quality standards Course Duration: 14m

Specialty Vegetables Image of specialty vegetables on the produce section of a supermarket. As a produce clerk, it’s important to be familiar with the specialty vegetables in your department. In this course, you’ll learn how to identify these vegetables, understand their key characteristics, recognize quality, and follow proper storage and handling practices.  This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic specialty vegetables. • Learn the appearance, seasonal availability, taste profile and uses of specialty vegetables. • Understand proper storage and handling of specialty vegetables as well as quality standards. Course Duration: 14m Root Vegetables Image of specialty vegetables on the produce section of a supermarket. As a produce clerk, it’s important to be familiar with the specialty vegetables in your department. In this course, you’ll learn how to identify these vegetables, understand their key characteristics, recognize quality, and follow proper storage and handling practices. This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic specialty vegetables• Learn the appearance, seasonal availability, taste profile and uses of specialty vegetables• Understand proper storage and handling of specialty vegetables as well as quality standardsCourse Duration: 14m

Root Vegetables Root vegetables in the produce section in a supermarket. One of your key responsibilities as a produce clerk is to know the products in your department. In this course, you’ll learn how to identify common root vegetables and understand their main characteristics. You’ll also discover how to recognize quality and follow proper storage and handling practices. This knowledge will help you keep your department well-stocked, fresh, and ready for customers.   This course has the following objectives: • Become familiar with the top selling varieties of both conventional and root vegetables. • Learn the appearance, seasonal availability, taste profile and uses of root vegetables. • Understand proper storage and handling of root vegetables as well as quality standards. Course Duration: 14m Root Vegetables Root vegetables in the produce section in a supermarket. One of your key responsibilities as a produce clerk is to know the products in your department. In this course, you’ll learn how to identify common root vegetables and understand their main characteristics. You’ll also discover how to recognize quality and follow proper storage and handling practices. This knowledge will help you keep your department well-stocked, fresh, and ready for customers. This course has the following objectives: • Become familiar with the top selling varieties of both conventional and root vegetables. • Learn the appearance, seasonal availability, taste profile and uses of root vegetables. • Understand proper storage and handling of [...]

Onions Assortment of different types of onions in the produce section. As a produce clerk, it’s important to know your products. Dry onions are the most common type in supermarkets, grown to maturity with large bulbs and dry skins. All items in this course are part of the Allium family, known for their pungent flavors. Though related, dry onions, green onions, and leeks each have different storage and display needs.   This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic onions • Learn the appearance, seasonal availability, taste profile and uses of onions • Understand proper storage and handling of onions as well as quality standards Course Duration: 13m Onions Assortment of different types of onions in the produce section. As a produce clerk, it’s important to know your products. Dry onions are the most common type in supermarkets, grown to maturity with large bulbs and dry skins. All items in this course are part of the Allium family, known for their pungent flavors. Though related, dry onions, green onions, and leeks each have different storage and display needs. This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic onions • Learn the appearance, seasonal availability, taste profile and uses of onions • Understand proper storage and handling of onions as well as quality standards [...]

Squash and Pumpkins Assortment of Squashes and Pumpkins on a table in the produce section. One of your key responsibilities as a produce clerk is to know the products in your department. The squash category is subdivided into summer squash - those tender skinned varieties grown in the summer - and winter squash, which has hard rinds and are grown in the fall and winter. Because the rind of winter squash is so hard, extra care should be taken when cutting them as part of food preparation.   This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic squash and pumpkins • Learn the appearance, seasonal availability, taste profile and uses of squash and pumpkins • Understand proper storage and handling of squash and pumpkins as well as quality standards Course Duration: 17m Squash and Pumpkins Assortment of Squashes and Pumpkins on a table in the produce section. One of your key responsibilities as a produce clerk is to know the products in your department. The squash category is subdivided into summer squash - those tender skinned varieties grown in the summer - and winter squash, which has hard rinds and are grown in the fall and winter. Because the rind of winter squash is so hard, extra care should be taken when cutting them as part of food preparation. This course has the [...]

Cabbages Assortment of cabbages in produce section. One of your key responsibilities as a produce clerk is to know the products in your department. Cabbages are cooler-season crops, thriving in both the spring and fall. In regions that have mild winters, cabbages can be grown year-round. Organic cabbages are often readily available and show increasing popularity.   This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic cabbages • Learn the appearance, seasonal availability, taste profile and uses of cabbages • Understand proper storage and handling of cabbages as well as quality standards Course Duration: 8m Cabbages Assortment of cabbages in produce section. One of your key responsibilities as a produce clerk is to know the products in your department. Cabbages are cooler-season crops, thriving in both the spring and fall. In regions that have mild winters, cabbages can be grown year-round. Organic cabbages are often readily available and show increasing popularity.   This course has the following objectives: • Become familiar with the top selling varieties of both conventional and organic cabbages • Learn the appearance, seasonal availability, taste profile and uses of cabbages • Understand proper storage and handling of cabbages as well as quality standards Course Duration: 8m

CookingGreens A vibrant display of fresh leafy greens neatly arranged in a grocery store produce section, showcasing a variety of healthy and colorful vegetables. One of your key responsibilities as a produce clerk is to know the products in your department. Cooking greens, although usually displayed in bulk form, are also available bagged or in clamshells and can be chopped, and included in packaged salad mixes. Cooking Greens are considered cool-season crops but can be grown and harvested year-round. Some varieties, like kale and collards tend to taste sweeter after they have experienced a frost. This course has the following objectives: •Become familiar with the top selling varieties of both conventional and   organic cooking greens •Learn the appearance, seasonal availability, taste profile and uses of cooking greens •Understand proper storage and handling of cooking greens as well as quality standards Course Duration: 11m Cooking Greens A vibrant display of fresh leafy greens neatly arranged in a grocery store produce section, showcasing a variety of healthy and colorful vegetables. One of your key responsibilities as a produce clerk is to know the products in your department. Cooking greens, although usually displayed in bulk form, are also available bagged or in clamshells and can be chopped, and included in packaged salad mixes. Cooking Greens are considered cool-season crops but can be grown and harvested year-round. Some varieties, like kale and collards tend to taste sweeter after [...]