LEARNING OUTCOMES:

At the end of one hou

r session , the students are
able to:

a . enumerate the classificat

ion of vegetables;
b . identify the different cl
assification of vegetables;
c . value the importance in selecti
ng and purchasing of vegetables ;
and

d . participate actively in class disc

ussion.
CLASSIFICATION O
F VEGETABLES
•1.Leafy vegetables
•2.Seed vegetables
•3.Stem and bulbs
•4.Roots and tubers
•5.Fruit vegetables
•6.Flowers
1.LEAFY VEGETABLES

•-Are often called green ve

getables.
•What is green ve
bles?
2.
2.SEED VEGETABLES

•-Called leguminous
What are the exa
mples of Seed Ve
getables?
3.STEMS AND BULBS
•4.ROOTS AND TUBE
RS
•5.FRUITS VEGETABLES
WHAT IS FRUIT V
BLES???
6.FLOWER VEGETABLES
"Guidelines in the selecti
on and purchase of vegetab
les"
A . Favorable conditions for th
eir growth..
B . The season of th
eir harvest.
C . The variety of
vegetables
D.Degree of maturi
ty
E. Size an
d uniformi
ty of shap
e and;
F.Presence of defect
s
 ASSIGNMENT:
Research in advance about
basic ingredients in Bak
ing in the internet or in
the library.
THANK YOU FOR
LISTENING!!!!!!!