TLE 10 Q2_W4 (1).pptx....................

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1. GOOD MORNING GRADE 10 FRADEL AND SPIES FOOD PREPS WWW.REALLYGREATSITE.COM

2. BATTLE OF THE VEGGIES: ENGRIDIENTS EDITION GROUP ACTIVITY

3. PINAKBET WHAT DO I HAVE?

4. CHOPSUEY WHAT DO I HAVE?

5. PORK NILAGA WHAT DO I HAVE?

6. GINISANG MONGGO WHAT DO I HAVE?

7. ENSALDANG TALONG WHAT DO I HAVE?

8. DIFFERENT METHOD IN PREPARING VEGETABLES FRADEL AND SPIES FOOD PREPS WWW.REALLYGREATSITE.COM

9. BOILED VEGETABLE Vegetables are cooked in boiling water or broth until tender. This method is simple and easy, but over-boiling can cause loss of nutrients and dull color.

10. STIR-FRIED VEGETABLE WWW.REALLYGREATSITE.COM Vegetables are quickly cooked in hot oil with high heat. This keeps them crisp, colorful, and full of flavor. Often cooked with garlic, onion, or meat.

11. STEAMED VEGETABLE WWW.REALLYGREATSITE.COM Vegetables are cooked using steam, which prevents nutrient loss and keeps flavor natural. Steaming is one of the healthiest ways to prepare vegetables.

12. STEWED VEGETABLE WWW.REALLYGREATSITE.COM Vegetables are slowly cooked with broth, sauce, or other ingredients until tender and flavorful. Stewing blends flavors together.

13. BAKED OR GRILLED VEGETABLE WWW.REALLYGREATSITE.COM Vegetables are cooked in an oven (baked) or on an open flame/charcoal (grilled). This brings out smoky, sweet, and roasted flavors.

14. SALAD WWW.REALLYGREATSITE.COM Made from raw or lightly blanched vegetables, usually served cold with dressing. Salads keep vitamins intact and are refreshing to eat.

15. ACTIVITY! GROUP ACTIVITY

16. ACTIVITY: DRAW YOUR DISH WWW.REALLYGREATSITE.COM MATERIALS 1/8 ILLUSTRATION BOARD PENCIL COLORING MATERIAL Each group will choose one cooking method: Boiling Stir-frying Steaming Salad (raw/cold dish) Stewing Baking/Grilling Dish Name (make it creative if you like) Drawing or Sketch of the dish Ingredients (list all main items needed) Steps to Prepare (short and simple instructions) Health Benefits (why this dish is good for the body) INSTRUCTIONS INCLUDE THE FOLLOWING: