Quarter 4 M1

• vegetable - the edible parts of plant including the leaves, tubers, bulbs, stems and stalks, shoots, roots and flowers
• preserve - is to keep safe, free from spoilage
• frozen - process done to prolong self- life covered with ice to prevent spoilage and the growth of micro-organism
• appetizer - a portion of food or drinks served before main course
• braise - to cook slowly in a covered utensil in a small amount of liquid after sautéing or frying
• broil - is to cook directly over live coal
• garnish - to decorate dishes with pieces of colorful and contrasting food using fruits and vegetables
• what are the following examples: roots

  • carrot
  • radishes
  • beets
  • parsnips
  • turnips
• Tubers - are short thickened, fleshy parts of an underground stem
• what are the following examples: tubers

  • cassava
  • sweet potatoes
  • potatoes
  • yams
  • ube
  • taro
• Bulbs - are underground buds that send down roots and are made up of very short stems covered with layers
• what are the following examples: bulbs

  • onion
  • garlic
  • leeks
  • shallots
• Seeds - are parts from which a new plant will grow
• what are the following examples: seeds

  Mung bean, garbanzos, cow pea, kidney bean, soy bean, white bean.
• Stem and shoots - are stalks supporting leaves, flowers, and fruits
• Carbohydrates rich - such as seeds, roots and tubers
• Protein rich - include seeds such as legumes and pulses
• Fats rich - such as nuts, olives and avocado
• Vitamins and mineral rich - especially the green and leafy one
• High moisture content - includes tomatoes, celery, and cauliflower, radish, lettuce and cabbage and the like
• CAROTENOIDS - yellow and orange pigment
• ANTHOCYANINS - red, blue and purple color pigment
• ANTHOXANTHINS - white color pigment
• CHLOROPHYLL - green color pigment
• Mild – having gentle and temperate scent and taste
• Strong – having a sharp or rough scent and taste
• Pungent - having an intense flavor or odor
• Vegetables are classified according to parts of plants used, chemical composition, nutritive value, pigment or color, flavor, and aroma
• what type of market form is shown?

  FRESH

  
• what type of market form is shown?

  CANNED

  
• what type of market form is shown?

  FROZEN

  
• what type of market form is shown?


  DRIED

  
• what type of market form is shown?


  PICKLED

  
• Salad- a sweet cold dish composed of various fruits with dressing
• Juices- the extracted fluid from fruits served as beverage
• Jams and marmalades- food made by boiling fruit and sugar to a thick consistency
• Candies- fruit flavored crystallized sugar formed by boiling down sugar syrup
• Ice cream- a sweet flavored frozen food containing cream or butterfat and eggs
• Wine – the alcoholic fermented juice of fresh fruits used as beverage
• Desserts – a sweet course or dish usually served at the end of the meal