TLE 10 Q2_W3.pptx................................

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1. Tle cookery - 10 Day 2 Week 1

2. What are the market forms of Vegetables?

3. Guide Questions: What was the video all about? What is the main problem why the Filipino farmers are experiencing poverty? How can we solve the problem of the farmers in the news?

4. OBJECTIVE At the end of the lesson, you should be able to: “Familiarize the factors in the selection of vegetables used in culinary”

5. GROUP ACTIVITY List down possible factors needed to consider when selecting or buying vegetables.

6. RUBRICS

7. PRESENTATION

8. FACTORS IN THE SELECTION OF VEGETABLES USED FOR CULINARY ARTS There are a number of factors considered in selecting vegetables used for culinary arts. Examples of these are

9. 1. SEASON some vegetables are seasonal; therefore, one must remember to choose vegetables that are in season to make sure that they are fresh and at their best.

10. 2. WAYS OF COOKING / PREPARATION consider how the vegetable is for (salad, soup, sandwich, etc.)

11. 3. STORAGE choose vegetables according to the type of storage that is available as veggies have different shelf lives.

12. 4. BUDGET /PRICE select vegetables that are within the budget.

13. 5. COLOR Pick vegetables that are brightly colored and not bruised

14. 6. FIRMNESS fresh vegetables should not be withered

15. 7. NUTRITIONAL VALUE the benefits of certain veggies should also be considered with regards to the person eating the prepared food

16. QUIZ Multiple Choice. Read the questions carefully and write the letter of your answer in your quiz notebook. Write the date today and the quiz no.

17. 1. Fresh vegetables should not be withered. a. season b. firmness c. nutritional value d. storage 2. The benefits of certain veggies should also be considered with regards to the person eating the prepared food. a. season b. firmness c. nutritional value d. storage 3. Consider how the vegetable is for (salad, soup, sandwich, etc.) a. season b. firmness c. budget d. ways of cooking 4. Select vegetables that are within the budget. a. color b. money c. price d. ways of cooking 5. Pick vegetables that are bright and not bruised. a. color b. money c. price d. ways of cooking

18. ANSWER KEY B C D C A