educ

1. PREPARING VEGETABLE
DISHES

2. BRAND ME!

17. MARKET FORMS OF
VEGETABLE

18. AUDIO VISUAL
PRESENTATION
RULES IN WATCHING AN AVP:
1. KEEP QUIET.
2. OBSERVE THE VIDEO CAREFULLY.
3. JOT DOT NOTES.
4. RESERVE YOUR COMMENTS.

20. What is the video all about?
What vegetable market forms were
presented?
From each market forms of vegetable, can
you give examples about it?
Is the video helpful for you in understanding
salad component?

32. MARKET FORMS OF
VEGETABLES
▶Fresh
▶Canned
▶Frozen
▶Dried

33. THINGS TO PONDER
• Among all the market forms of vegetable what do you
think is the most nutritious? Explain your answer.
• Who do you think buy frozen vegetables? Why do you say
so?
• Among all the market forms of vegetable what do you
think is the most convenient to have at home? Explain
your answer.

34. ASSESSMENT
DIRECTION: READ THE QUESTIONS CAREFULLY. WRITE T ON THE SPACE PROVIDED IF THE
STATEMENT IS TRUE AND THE LETTER F IF NOT TRUE. CHOOSE THE LETTER OF YOUR
ANSWER AND WRITE IT ON THE SPACES PROVIDED BEFORE EACH NUMBER.
______1. FROZEN VEGETABLES ARE OFTEN PICKED AT THE PEAK OF RIPENESS AND
FLASH FROZEN, TO PRESERVE NUTRIENTS AND PREVENT SPOILING.
______2. THE PREFERRED METHOD OF THAWING FROZEN VEGETABLES IS TO COOK
THEM DIRECT FROM FROZEN.
______3. MICROWAVE FROZEN VEGETABLES IS AN ALTERNATIVE OF COOKING DIRECT
FROM FROZEN.
______4. DEFROST EXACT LEAFY AND BULKY FROZEN VEGETABLES, LIKE BROCCOLI
SPEARS TURNIP GREENS AND SPINACH.
______5. IN THAWING VEGETABLES UNDER WATER ,DO NOT USE WARM OR HOT WATER.

35. ______6. IN COOKING, COOK FROZEN VEGETABLES IMMEDIATELY AFTER THAWING TO
AVOID MUSHINESS.
______7. CORN ON THE COB IS BEST THAWED IN THE REFRIGERATOR OR IN COLD WATER
BEFORE COOKING.
______8. IF YOU HAVE LEFT YOUR VEGETABLES OUTSIDE OF THE REFRIGERATOR FOR MORE
THAN TWO HOURS, DISCARD THEM, AS THEY MAY HAVE DEVELOPED
BACTERIA.
______9. FROZEN VEGETABLES ARE THE EASIEST WAY TO INCLUDE MORE NUTRIENT-
RICH FOODS IN YOUR DIET.
______10. THAWING VEGETABLES IN THE MICROWAVE OVEN THAT REACHES A HIGH
TEMPERATURE THAT CALLS BACTERIA, YOU MUST COOK THEM IMMEDIATELY
TO PRESERVE QUALITY AND PREVENT FOOD-BORNE ILLNESS.

38. AUDIO VISUAL
PRESENTATION
RULES IN WATCHING AN AVP:
1. KEEP QUIET.
2. OBSERVE THE VIDEO CAREFULLY.
3. JOT DOT NOTES.
4. RESERVE YOUR COMMENTS.

40. QUESTIONS
• WHAT ISTHEVIDEO ALL ABOUT?
• WHAT ARETHE FACTORS ARE CONSIDERED IN
SELECTINGVEGETABLES?
• ISTHEVIDEO HELPFUL FORYOU IN UNDERSTANDING
FACTORS ARE CONSIDERED IN SELECTINGVEGETABLES
IN CULINARY ARTS?

50. THINGS TO PONDER
• Is it important to consider factors in using
vegetable in culinary? Why?

51. Direction: Match Column A with Column B. Write only the letter of your
answer.
Column A Column B
1. The factor to consider in buying a. price
vegetables which refers to the
amount.
2. The type of the vegetable must b. vegetable you need
must be properly noted.
3. The vegetable to buy depends on c. quantity of buying
the number of members in the
house that will consume the
vegetables.
4. The vegetables should not be d. good quality
rotten from within and should
appear good.
5. The vegetables store should be e. geographical location
be nearer to your home.

52. 6. The key factors in buying f. firm and has good
color
vegetables.
7. These vegetables must be firm g. bell peppers
and no soft spots.
8. The vegetable to be bought in the h. corn
market that the husk should be
pale green , moist looking, and free i. leafy greens
of any browning and drying.
9. In choosing this vegetable, use j. smell
your fingers to assess as many
layers as possible.
10.Unlike fruit buying , this doesn’t k. root vegetables
play a big factor in a vegetable’s
freshness.

53. Nutrients in Vegetables
1.Vitamin A
2.Vitamin C
3.Vitamin B
4.Minerals
5.Carbohydrates

54. Vegetables are good sources of food nutrients that are
very important in everyday meals.
Diets rich in potassium may help maintain
normal blood pressure.Vegetable sources of
potassium include sweet potatoes, white
potatoes, white beans, tomato products
(paste, sauce, and juice), beet greens,
soybeans, lima beans, spinach, lentils, and
kidney beans.

55. Dietary fiber from vegetables, as part of an
overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart
disease. Fiber is important for proper bowel
function. It helps reduce constipation and
diverticulosis. Fiber-containing foods such as
vegetables help provide a feeling of fullness
with fewer calories.

56.  VitaminC helps heal cuts and wounds, and keeps teeth
and gums healthy.VitaminC aids in iron absorption.
 VitaminA keeps eyes and skin healthy and helps to
protect against infections.
 Folate (folic acid) helps the body form red blood cells.
Women of childbearing age who may become pregnant
should consume adequate folate from foods, and in
addition, 400 mcg of synthetic folic acid from fortified
foods or supplements.This reduces the risk of neural tube
defects, spinal bifida, and anencephaly during fetal
development.

57. NutritionalValue of
Vegetables
1.VitaminA -Green leafy vegetables are sources of
vitaminA.
Example: alugbati
ampalayaleaves
kalabasa leaves
malunggay
petchay
sili leaves

58. 2.Vitamin C
Example: cabbage – type vegetables
bell peppers
lettuce
potatoes
dark green and yellow
vegetables

59. 3.Vitamin B – complex Beans and
leafy greens are rich sources of
vitamin B – complex
Example: ampalaya tops
kulitis
pepper leaves
saluyot
dried beans