final Demo about classification of vegetables.pptx

Classification of vegetables according to parts of plants

1. GOOD MORNING Grade 10

2. Let us pray!

3. NEW NORMAL CLASSROOM RULES

4. Reminders

5. LET US REVIEW…. Storing Starch and cereal dishes

6. “LOOK for a colored paper in your armchair. Yellow means you are safe from answering the question and Green means you will answer the statement that will flash on the screen.”

7. Direction: Answer the question with TRUE if the statement is correct and answer it with FALSE if the statement is wrong.

8. 1 . FIFO stands for First In Fit Out. F IRST I N F IRST OUT FALSE

9. 2. Homemade pasta can be stored in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. TRUE

10. 3 . Cooked lasagna and baked pasta dishes can be refrigerated or frozen in the same manner as plain cooked pasta. TRUE

11. 4. Pasta must be stored in an open container.   FALSE .it should be stored in an airtight container

12. 5. Storing food will not improve its quality, it will only delay the rate of deterioration. TRUE

13. REMEMBER THESE: A - lways pay attention Z - ip your mouth when the activity goes on A - ppreciate everyone’s ideas G - ive something useful and reliable R - espect others’ opinion A - chieve your goals

14. “MATCHY”   Directions: Volunteers from class will match each vegetable picture to the correct part of the plant.

15. • STEMS • ROOTS • FRUIT • GOURD “MATCHY”

16. CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANT

17. OBJECTIVES: A . Classify vegetables according to parts of plants; B. Illustrate the nutritional Value of vegetables ; C. Promote the health benefits of vegetables .

18. EAT YOUR VEGETABLES!

19. “What are your memories of gardening when you are in elementary years?

20. W hat is GPP of 2007?

21. In 2007, Gulayan sa Paaralan Program or the GPP was launced by Deped in partnership with the Department of Agriculture.

22. - to promote the value of school gardening as contribution to the feeding program and other that benefits the community.

23. Eating vegetable can: reduce the risk of obesity and lower blood pressure. reduce the risk of developing kidney stones and decrease bone loss.

24. Potassium - help maintain normal blood pressure. Dietary fiber - helps reduce blood cholesterol levels and may lower risk of heart disease .

25. Folate - helps the body form r ed blood cells. Vitamin A- keeps eyes and skin healthy to protect against infections. Vitamin C- helps heal cuts and wounds, and keeps teeth and gums healthy.

26. Vegetables may also be used in a dish either raw or cooked.

27. ”Lack of money should not be the reason to go hungry .”

28. “ Pag may itinanim , may aanihin !”

29. PARTS OF PLANTS 1.Roots 2. Stems 3. L eaves

30. FUNCTIONS OF PARTS OF PLANTS 1.Absorbing water and minerals from the soil; 2. Storing food for future use; 3. Developing new plants from the roots of the old plant; 4. Transport water and minerals for food production.

31. GOURD FAMILY: A family of herbaceous vines, either trailing or climbing often large yellow or greenish flowers, and many- seeded, fleshy fruit.

32. GOURD FAMILY

33. SEED AND PODS: A small developing plant enclosed in a covering called SEED COAT, usually with some stored food such as vegetable protein .

34. SEEDS AND PODS

35. FRUIT VEGETABLE: A vegetable with a pulpy, seed –rich body which grows on a vine .

36. FRUIT VEGETABLES

37. ROOTS and TUBERS- grow underground, but they have only one function-to store food-carbohydrates, vitamins.”

38. Root and Tubers Family

39. CABBAGE- called as mustard family.

40. “According to the Royal Botanic Gardens- Cabbage contains over 330 genera and about 3,700 species.”

41. Cabbage Family

42. ONION FAMILY Contributes an impressive range of flavourings which are used in one form or another, in most of the world’s savoury dishes.

43. Garlic onions shallot

44. LEAFY GREENS It is the most nutritious of all vegetables. It is an important part of a healthy diet

45. Health benefits of leafy greens: -reduced risk of obesity -reduced risk of heart disease - reduced risk of blood pressure

46. Spinach is a great source of folate, which may prevent neural tube defects, such as S pina bifida , during pregnancy .

47. SPINA BIFIDA is a condition in which a person’s s pine does not develop completely before birth and does not completely cover the spinal cord.

48. STALKS, STEMS and SHOOTS Asparagus Celery Bamboo Shoots

49. MUSHROOM Health Benefits: Aids weight loss Boosts Immune System Helps lower cholesterol Regulates blood pressure Enhance Iron absorption Strengthen bones Prevents infection in diabetics Lowers the risk of breast and prostate cancer

50. Diets rich in potassium may help maintain normal blood pressure, this includes eating sweet potatoes, white beans, tomato products (paste, juice and sauce ).

51. Dietary fiber helps reduce blood cholesterol level and may lower risk of heart disease . Vitamin A keeps eyes and skin healthy and helps to protect against infections.

52. Vitamin C helps heal cuts and wounds and keep teeth and gums healthy .

53. Individual Activity: Direction: You will answer the questions that will flash in the screen. Raise your hand if you want to answer.

54. 1. Are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or cooked.   SELBATEGEV

55. VEGETABLES 1. Are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or cooked.

56. 2. The conspicuous umbrella-shaped fruiting body of a certain fungi. OROSMHSMU

57. MUSHROOMS The conspicuous umbrella-shaped fruiting body of a certain fungi.

58. 3. Contributes to an impressive range of flavourings which are used ,in one form or another, in most of the world’s savoury dishes IONNO

59. ONION Contributes to an impressive range of flavourings which are used ,in one form or another, in most of the world’s savoury dishes

60. 4. A vegetable with a pulpy, seed –rich body which grows on a vine.   SELBATEGEV TIURF

61. FRUIT VEGETABLES A vegetable with a pulpy, seed –rich body which grows on a vine.

62. 5. A family of herbaceous vines ,either trailing or climbing and having alternate ,palmate lobed leaves , often large yellow or greenish flowers, and many- seeded, fleshy fruit with a hard rind YLIMAF DRUOG

63. GOURD FAMILY A family of herbaceous vines ,either trailing or climbing and having alternate ,palmate lobed leaves, often large yellow or greenish flowers, and many- seeded, fleshy fruit with a hard rind

64. PASS THE CABBAGE Direction: You will pass the cabbage while the music is playing and when the music stops the one holding the cabbage will peel one leaf and classify the vegetables according to parts of plants. Get the picture from the basket and put it in the right vegetable family area.

65. “If you are given a chance to promote to the kids the health benefits of vegetables, how will you do it ?”

66. Directions : Compose poems, songs or draw something that may promote and persuade the kids to eat vegetables. You have 5 minutes to finish the task.

67. A fter doing the task, drop your work in the box. I will pick one from the box and whoever will be picked will present his/her work in front.

68. Items to be Rated 5 4 3 2 1 1. Ideas were clearly explained. 2. Relate the concepts in real life situation. 3. Use of words and images are appropriate to young age. 4. Neatness of the work was observed TOTAL

69. DIRECTIONS: Draw an illustration (bubble map or mind map) giving the nutritional value of vegetables.

70. Directions: Complete the table showing the classification of the vegetables according to parts of plants and give at least three (3) of its examples.

71. CLASSIFICATION OF VEGETABLE ACCORDING TO PARTS OF PLANTS Examples:

72. CLASSIFICATION OF VEGETABLE ACCORDING TO PARTS OF PLANTS Examples: GOURD FAMILY Cucumber, Pumpkin, Chayote SEEDS AND PODS Beans, Okra, corn, Peas FRUITS VEGETABLES Avocado, Eggplant, Sweet Pepper, Tomato ROOTS AND TUBERS Carrot, Radish, Potato, Sweet Potato CABBAGE FAMILY Cabbage, Broccoli, Cauliflower ONION FAMILY Onion, Garlic, Shallot LEAFY GREENS Spinach, Lettuce, Cabbage STALKS, STEMS AND SHOOTS Asparagus, Celery, Bamboo Shoots

73. ASSIGNMENT Make a scrap book of the different Basic Vegetable Knife Cuts. You can browse the internet or see Kto12 Cookery LM page 154 for your reference.

74. REFERENCES: K to 12 Curriculum Guide- Cookery TLE_HECK10VD-IIa-9 p.20 K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module, Cookery p . 144-153 . mb.com.ph slideshare.net/vegetables-gr10 www.sciencefacts.net

75. GOODBYE CLASS!