Quarter 4 M1

Cards (49)

  • 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