1.

Cite the nature and characteristics of vegetables including the

parts of plants used as vegetables.
2. Enumerate the market forms of vegetables.
3.Explain the consideration in the selection of vegetables for
preparation and cooking.
4. Describe how to prepare, serve, and store vegetables.
5. Prepare and serve different vegetable dishes.
 01 02 03
Overview Parts of plants M arket forms
used as of vegetables
vegetables

04 05 06
S election Principles in S toring fruits
of preparing and and vegetables
vegetables serving
vegetables
 OVERVIEW
Vegetables are plants or parts of plants like
leaves, fruits, tubers, roots, bulbs, stems, shoots,
and f l o w e r used in a dish either r a w or cooked.
OVERVIEW

Vegetables give
color, texture and
flavor to our
meals. They also
give vitamins and
minerals.
OVERVIEW

Vegetables also
give vitamins and
minerals.
 OVERVIEW
Diets rich in potassium may help maintain normal
blood pressure.

sweet potatoes white potatoes tomato products beet greens

soybeans lima beans spinach lentils kidney beans

OVERVIEW
Dietary fiber from vegetables,
as pa r t of an overall healthy
diet, helps reduce blood
cholesterol levels and may
l o w e r r i s k of heart disease.
Fiber is important for proper
b o w e l function. It helps reduce
constipation and diverticulosis.
Fiber-containing foods such as
vegetables help provide a
feeling of fullness w i t h
f e w e r calories.
 OVERVIEW
Folate (folic acid) helps the body form red
blood cells.
 OVERVIEW
Vitamin A keeps eyes and skin healthy and
helps to protect against infections.
 OVERVIEW
Vitamin C helps heal cuts and wounds, and
keeps teeth and gums healthy. Vitamin C aids in
iron absorption.
 ROOTS LEAVES
S T E M S AND SHOOTS
TUBERS FRUITS
SEEDS FLOWERS
BULBS
T hese are underground parts of
plants.
Carrot Cassava S weet potato Turnip

Radish S ugar beet Ube

 Tu er
Vegeta les
T h ese are short, thickened fleshy
parts
of an underground stem.
 Potatoes J erusalem Y am
artichokes s

J icam
T ar C a ssav
a
a
Seed
Vegeta lesT h ese are parts
from which a
new
plant will grow.
 M ung B road beans Chickpeas C ow peas
beans

S oya beans W hite beans L ima beans K idney beans

Bul
Vegeta lesT hese are
underground
buds and are
made of very
short stems
covered with
layers.
Garlic Onions Chives

Leeks Shallots
Leaves
Vegeta les
T hese include
the
onion
family.
Stems and Shoots
Vegeta les
T h ese are the
stalks
supporting the
leaves, flowers,
or fruits.
Kangkong Celery Alugbati Lettuce

Mustard Pechay B amboo C oconut

Fruits
Vegeta les
T h ese
include
those
cooked
as viands.
Ampalaya Patola Upo Puso ng Eggplant
saging

Squash Tomato U nripe jackfruit B ell pepper F inger

chili
Flowers
Vegeta les
 B ulaklak ng
B ulaklak ng saging
kalabasa
K aturay or corkwood tree
flower

Cauliflower
These are newly-harvested
produce sold in the market.
Vegetables t ha t have
undergone little or no
processing from the time
they w e r e harvested to
the time they w e r e
marketed or sold.
They remain in the same
state as w h e n they
w e r e harvested.
FACTORS TO CONSIDER IN CHOOSING
GOOD QUALITY VEGETABLES

● Freshness - Fresh vegetables should be

crisp and bright in colors.
● Absence of decay or insect infestation
● No mechanical damage or injury.
● Right degree of maturity
● Variety of texture and sometimes flavor.
 CANNED V E G E T A B L E S

Canning helps make vegetables last longer.

Canning makes cooking with vegetables easier
and more convenient, as using canned
vegetables instead of fresh ones eliminates
several steps in food preservation.
 CANNED V E G E T A B L E S

1. Heat is first applied to vegetables to kill

any harmful microorganisms before they are
sealed in airtight containers such as cans or
jars.
2. The canned items are then heated under
steam pressure before being packed into
boxes or crates.
 FROZEN V E G E T A B L E S

They are commercially packaged in plastic

bags or cardboard boxes.
Typically frozen within hours or harvest,
but they undergo several steps that
ensure their quality before the actual
freezing process.
 FROZEN V E G E T A B L E S

1. Wash thoroughly to remove any dirt and debris as

well as any chemicals that have been used.
2. Blanch or cook quickly in boiling water.
3. Shock with ice water to stop the cooking process.
4. Sort and inspected, so as to get rid of
any
vegetables that are not fit for consumption.
5. Pack and ship off to wholesalers and distributors.
 DRIED AND
DEHYDRATED
VEGETABLES
Drying or dehydrating preserves vegetables and prolongs
their shelf life. Removing water from vegetables
inhibits the growth of bacteria, yeasts, and molds that
can otherwise promote spoilage and rot in vegetables.
Dried vegetables sold in markets and groceries are
dehydrated using different methods such as freeze
drying, drum drying, air drying and sun drying.
 Assignment
Bring DRAWING
●

MATERIALS Next Meeting

(Long Bond Paper,
Pencil, Ruler, Coloring
Materials)
 Assignment
●
Considerations in the selection of
vegetables
●
Points to remember in preparing
vegetables
●
Preparing and serving
vegetables
●
Storing vegetables