prepare vegetable dishes in cookery.pptx

cookery 1o

1. COOKERY - 10

2. 2

3. 3 Fruits and vegetables are vital for both humans and animals because they provide essential nutrients, energy and protection for a healthy life and survival; But first let us discuss the different parts of plants.

4. What are the different Parts of a plant: FRUIT – Sometimes edible and provide food for humans and animals FLOWERS – Contain the male (stamens) and female (carpels) LEAF – Food manufacturing organ of a plant. productive organ. STEM – Supports and holds leaves, flowers, and fruits upright. ROOTS – Absorb water and minerals from the soil. 4

5. Prepare vegetable dishes

6. OBJECTIVES: 6 Explain the importance of vegetables in maintaining good health. Demonstrate the proper procedure in preparing at least one vegetable dish. Show team work and proper sanitation while performing the activity.

7. 7 Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to identify the various kinds of vegetables and different tools and equipment needed in the preparation of vegetables.

8. CLASSIFICATION OF VEGETABLES: 8 A. ACCORDING TO PARTS OF THE PLANTS 1.GOURD FAMILY

9. CLASSIFICATION OF VEGETABLES: 9 A. ACCORDING TO PARTS OF THE PLANTS 2. SEEDS AND PODS - beans, peas, corn , okra

10. CLASSIFICATION OF VEGETABLES: 10 A. ACCORDING TO PARTS OF THE PLANTS 3. FRUIT VEGETABLES – Avocado, eggplant, sweetpepper , tomato

11. CLASSIFICATION OF VEGETABLES: 11 A. ACCORDING TO PARTS OF THE PLANT 4. ROOTS AND TUBERS – beet, carrots, radish, turnip, potato, sweet potato

12. CLASSIFICATION OF VEGETABLES: 12 A. ACCORDING TO PARTS OF THE PLANT 5. CABBAGE FAMILY – cabbage, broccoli, cauliflower, brussels sprouts, bokchoy

13. CLASSIFICATION OF VEGETABLES: 13 A. ACCORDING TO PARTS OF THE PLANT 6. ONION FAMILY – 0nion, scallion, leek, garlic, shallot

14. CLASSIFICATION OF VEGETABLES: 14 A. ACCORDING TO PARTS OF THE PLANT 7. LEAFY GREENS – Spinach, lettuce

15. CLASSIFICATION OF VEGETABLES: 15 A. ACCORDING TO PARTS OF THE PLANT 8. STALKS, STEMS AND SHOOTS – artichoke, asparagus, celery, fennel, bamboo shoots

16. CLASSIFICATION OF VEGETABLES: 16 A. ACCORDING TO PARTS OF THE PLANT 9. MUSHROOMS

17. 17 B. ACCORDING TO CHEMICAL COMPOSITION Carbohydrate – rich vegetables - seeds , roots, tubers Protein rich - legumes, peas, beans Fat – rich vegetables – nuts, olives avocado High moisture content – mushroom, tomatoes, radish, green leafy vegetables

18. 18 C. ACCORDING TO NUTRITIVE VALUE VITAMIN A – rich vegetables green leafy and yellow fruits veg. VITAMIN C – rich vegetables yellow vegetables VITAMIN B (COMPLEX) – legumes, peas,beans

19. 19 APPLICATION IN OUR DAILY LIFE Primary source of nutrients Provide energy and help prevent diseases Source of medicine Help balance oxygen and carbon dioxide Add flavor, texture, and color dishes

20. Evaluation:

21. 21 Classify the following pictures to what family does it belong.