5. EPPE 2ND QUARTER W-2.pptx GRADE TWO PUPILS

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1. VEGETABLES AND ITS CLASSIFICATION

2. Classification of Vegetables Roots Fruits Leaves Flower

3. ROOTS Roots are edible root of a plant that is usually a long or round shaped. They are directly connected to the plant via leaves or leaf stem. Like sweet potato, kamoteng kahoy , garlic, ginger, onion, radish, carrots, and turnips.

4. Roots  Beet root  Carrots  Celery  Radish  Turnips

5. Leaves Leaves are the edible leaf of any plant like malunggay leaves, saluyot , camote tops, kangkong, ampalaya leaves, spinach, squash tops and a lot more.

6. Leaves

7. Leaves

8. Fruits Fruits are any edible part of a plant which grow outside if the root. Vegetable fruits are fleshy and contain seeds which are sometimes eaten also. Fruits like flowers, pods and seeds like cauliflower, Baguio beans, broccoli, malunggay pods, squash flowers, kundol , patani , upo , and squash fruits.

9. Fruits..

10. Flower The edible flowers of certain vegetables.

11. The Planting Calendar Use the planting calendar to know the proper time for planting different crops. Here is an example of a planting calendar. Find out if this sample calendar is also suited to your town or region since different plants require different types of soil and climate which differ from one place to another.

12. All year round ampalaya corn Talinum camote mung bean 2. January been beet cabbage patola cauliflower eggplant lettuce mustard okra sayote squash pechay tomato upo radish string bean

13. 3. February bean cauliflower cucumber patola pechay radish squash tomato lettuce mustard string bean 4. March bean cabbage soybean togue lettuce

14. 5. April bataw cucumber eggplant togue kadios mustard lettuce okra patola pechay radish string bean squash 6. May bataw cassava eggplant kadios lettuce Patani bean sayote gabi mustard patola carrot cucumber okra pechay tomato

15. 7. June cassava gabi okra pepper soybeans cucumber kadios Patani radish squash eggplant mustard patola string bean tomato ube 8. July cucumber Patani gabi radish kadios soybeans

16. 9. August eggplant soybeans Patani radish 10. September beat cabbage carrot cauliflower cucumber eggplant gabi mustard okra onion garlic patola string bean pepper squash

17. 10. October bataw bean beet cabbage carrot cauliflower sayote cucumber eggplant patola pechay tomato togue upo 11. November beet cabbage cauliflower sayote string bean soybean tomato togue squash upo

18. 13. December beet cabbage carrot cucumber eggplant gabi mustard onion garlic pepper(sweet) radish soybean

19. Common Vegetables Suitable for a Home or School Garden Ampalaya (bitter gourd) 10. Eggplant Sweet potato (camote) 11. Okra Lettuce 12. Tomatoes Papaya 13. Pechay Kangkong (water spinach) Talbos ng kamote (camote tops) 7. Pepper 8. Malunggay

20. Fruit-vegetables Avocados E gg p l a n ts Peppers Hot Sweet T o m a ti l l os Tomatoes

21. Leafy greens Collards Mustard Sorrel Spinach Swiss chard Turnip greens Lettuces

22. Storing Vegetables  Starchy Vegetables: Store in a dry location between 60ºF-70ºF.  Other Vegetables: Store at refrigerator temperatures of 41ºF or below. Store vegetables away from fruits that emit ethylene gas. The gas will cause continued ripening and possible decay.  Hearty vegetables are best stored at cool temperatures 40°F to 60°F  More delicate vegetables are best stored at 34°F to 40°F  A separate produce cooler is best

23. Preserving Vegetables  Canned.  Frozen.  Dried.

24. Canned Vegetables  Raw vegetables are cleaned and placed in sealed containers, then subjected to high heat

25. Frozen Vegetables  Almost as convenient as canned  Severely inhibits the growth of microorganisms that cause spoilage

26. Dried Vegetables Dramatically alters the flavor, texture and appearance Loss of moisture concentrates flavors and sugars Greatly extends shelf life

27. Cooking Vegetables To determine doneness: Most vegetables should be fork tender. Pre-preparation involves: Washing, peeling, cutting, and shaping

28. Cooking Vegetables .. Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue. Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue.

29. Cooking Vegetables COOKING AND ITS EFFECTS ON VEGETABLES FLAVOUR : may turn vegetables bitter when overcooked. Strong and pungent vegetables will mellow as well as sweeten. TEXTURE : softens vegetables (to make it easier to eat and digest in most cases) ODOR : gives-off a distinctive aroma and at times an undesirable smell. (e.g. cabbage – sulfur) COLOR : changes will occur depending on the type of pigments they have. Some vegetables will oxidize therefore discolor or heat and other chemicals will change the color. NUTRIENTS : vegetables are a good source of nutrients that the body needs for nourishment.

30. Cooking Vegetables .. Standards of Quality in Cooked Vegetables  Color. Bright, natural colors.  Appearance on plate. Cut neatly and uniformly.  Flavor. Full, natural flavor and sweetness, sometimes called “garden- fresh” flavor.  Seasoning. Lightly and appropriately seasoned.  Texture. Cook to the right degree of doneness. Most vegetable should be crisp-tender not overcooked and mushy, but not tough or woody either.  Sauces. Butter and seasoned butters should be fresh and not used heavily; vegetables should not be greasy. Cream sauces and other sauces should not be too thick or too heavily seasoned. Vegetables combinations. Interesting combinations attract customers. Flavors, colors, and shapes should be pleasing in combinations.

31. Cooking Vegetables .. Guidelines in Achieving Proper Doneness in Vegetables:  Do not overcook.  Cook as close to service as possible.  If vegetables must be cooked in advance, slightly undercook them.  For uniform doneness, cut into uniform sizes before cooking.  Do not mix batches of cooked vegetables.

32. Cooking Vegetables Controlling Flavor Changes:  Cook for as short a time as possible.  Use boiling salted water. Addition of salt helps reduce flavor loss.  Steam vegetables whenever appropriate.  Use only enough water to cover to minimize leaching.