18. 2. VEGGIES WITH A
HIGH WATER
CONTENT
•Tomatoes
•Lettuce
•Celery
19. SEATWORK #1
1-4 Enumerate the Basic
Principles of Cooking Vegetables
to meet quality standards
TRUE/ FALSE
5. Cook vegetables in the smallest
amount of liquid possible.
20. 6. The common water soluble
vitamins are vitamin C and B
vitamins.
7. Peeling can remove many
nutrients
8. Undercooking is the biggest
problem when it comes to
flavour.
21. 9. Lemon Juice may be
added to the green
vegetable during cooking.
10. It is also a mistake to add
baking soda to the green
vegetables.
Chives(Kutsay) GARLIC ONION
a rounded underground storage organ present in some plants, notably those of the lily family, consisting of a short stem surrounded by fleshy scale leaves or leaf bases, lying dormant over winter.
Beets, Turnips (SINGKAMAS)
As nouns the difference between tuber and root
is that tuber is a fleshy, thickened underground stem of a plant, usually containing stored starch, as for example a potato or arrowroot while root is the part of a plant, generally underground, that absorbs water and nutrients or root can be
FRUIT – Cucumber, Tomato, Squash, Egg Plant
Squash comes in different sizes and different shapes as well as different colors. A pumpkin is a fruit that usually is an orange or a yellow-orange color. It is very popular every Halloween since it is often carved into a jack o’lantern. Pumpkins got their name from a Greek word which means large melon. One of the main distinctions of the pumpkin is that its stem is more stiff and spiky than that of a squash.
If you are going to talk about squash, it means that you are referring to the whole family of squash, and pumpkins are a part of it.
