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Republic Act Of Philippine

Autonomous Region In Muslim Mindanao


Piagapo National High School
Radapan Piagapo Lanao Del Sur
WRITTEN REPORT
IN
TECHNOLOGY AND LIVELIHOOD
EDUCATION

MOH’D KHALID P. MANDANGAN


Students
ZAALICA C. CORNELL
Teacher

10/21/2018
TABLE OF CONTENT

*Introduction
*Body
*Analysis
*Question and Answer
*Recommendation
*Conclusion
PREPARATION AND COOKING OF
VEGETABLES

Introduction

Do you know that the term vegetable is neither Botanical


nor Scientific? The chefs of Le Cordon Bleu, in Cuisine
Foundations (2011). Write that vegetable is a culinary term
referring to “Parts of plant that are consumed, sometimes raw,
and when cooked, prepared as a savoury dish or
accompaniment.”

Furthermore, “the plants themselves belong to different


families and species, and different parts are consumed, ranging
from the roots to the stalk to the seeds (ibid., 2011).

The myriad of vegetables eaten today once grew in the


wild and were cultivated by different cultures. Some are hybrids,
which are the offspring that result when crossing different plants
(Le Cordon Bleu, 2011).
Body

Preparation and Cooking of Vegetable


Two Term OF Vegetables
1. Botanical-is the study of the plant.
2. Scientific-is the organised by science.

Classification of Vegetables
1. Roots-roots, tuberous roots, or top roots are part of the plant
that grows underground.
2. Bulbs-the edible portion and the most nutrient-enriched part
of some vegetables grows underground in bulbous shapes.
3. Shoots- shoots vegetables more often that not content a large
amount of fibrous vascular tissue that continues to build as the
plant matures.
4. Leafy Greens-leafy vegetables, like spinach, watercress,
lettuce, are very delicious.
5. Brassicas-this is a family belong to the mustard family.
6. Fruit Vegetables- the term of fruit, unlike the term vegetables
is a botanical designation that refers to the reproductive part of
the plant.
7. Pods and Seeds-legumes are a simple dried fruit contained in
along pod that opens along a seam on two sides.

Wise Selection of Vegetables


Tips in selecting vegetables wisely;
1. Cabbage /bok choy/Pechay -choose cabbage heads that are
solid, hard and heavy.
2. Carrot-choose carrots whose skin is smooth and free of holes
or cracks.
3. Garlic-buy a garlic in whole heads with solid, well filled
cloves.
4. Ginger-look for ginger that has plump flesh and smooth, not
wrinkled, skin.
5. Greens-these should be rigid, crisp, firm, and free from
damage when you buy theme.
6. Okra-okra is made up of edible pods with seeds inside.
7. Mushroom-mushroom belong to the fungi family.
8. Squash-look for squash with a hard shell; deep, vibrant
colors
9. Potatoes-the starch content in potatoes vary among the
different varieties.
10. Eggplant-eggplant can be violet, black, green, alabaster, or
red-orange.

Market Form of Vegetables


Fresh Vegetables-is the nutritious too because of their freshness
prior cooking.
Canned Vegetables-are raw vegetable that were clean placed in
sealed containers.
Frozen Vegetables-often sold in packs are almost as convenient
to serve and use as canned vegetables.
Several vegetables are commonly preserved by Drying
Vegetables with the exception of beans peas, among others.

The Proper Storage of Vegetable


The storage of vegetable is practiced for various reason one
according to A.K . Thomson in fruit and vegetables; Harvesting
Handling and storage (2003). The decision to store may be part
of orderly marketing , where the storage period is usually short,
to allow for accumulation of sufficient procedure by a group of
growers to send to market.

There are different methods and structure that help store


procedure. These do not require refrigeration include in situ
(delaying the harvest of the crop until it is required). Burying,
pits, barn, champ.

Different vegetables demand different storage procedure and


requirements cabbage and Greens should be refrigerated.

Recommendation
What I think of my report is it’s really easy to understand
and easy to report it in the front of my classmates It was nice
reading this report I suggest that they should put more vegetable
and more information about the plant so we could learn more
learning this kind of stuff is really important it will help us to
live longer to live a healthy and happy lifestyle.

They should teach how to eat this vegetables to so we


could eat them in the proper way. So we don’t get to feel this bad
side effect after eating it. Vegetables is far more healthier than
meat so we should learn every single detail about this amazing
creation so I suggest that we should keep on learning this type
of plant there not just for healthy lifestyle some of this are really
effective medicine vegetables is what we need in this life it
cleans our body it helps as to survive this world.

Conclusion

In this lesson vegetables are presented by separating


them into various categories: Roots, Bulbs, Shoots, Tubers,
Leafy Greens, Brassicas, Fruit Vegetables and Pods and Seeds.
The preparation and cooking of vegetables have a two
term that is Botanical and Scientific. The Wise Selection of
Vegetables is have a Tips in selecting vegetables wisely that is
Cabbage, Carrot, Garlic, Ginger, Greens, Okra, Mushrooms,
Squash, Potatoes and also Eggplant.

The market form of vegetables include Fresh


vegetables, Canned vegetables, Frozen vegetables and also the
Dried vegetables. And the last one is the Proper storage of
vegetables.

Question & Answer

1-2 Two types of Term?


Answer;

Botanical
Scientific
3-5 Give at least 3 Market forms of vegetables?
Answer;

Fresh vegetables
Canned vegetables
Frozen vegetables
6-10 Give at least 5 Classification of vegetables?
Answer;

Bulbs
Roots
Leafy Greens
Fruit vegetables
. Shoots
11-15 Give at least 5 Tips in selecting vegetables wisely?
Answer;

11. Carrot
12. Garlic
13. Cabbage
14. Mushrooms
15. Greens1

Analysis

My analysis in my report is the Preparation And Cooking Of Vegetables, In


this lesson you can see how to select the vegetables and you can learned that the
vegetables have a higher nutrients or vitamins.

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