This document provides definitions for terms related to sorting, cutting, and selecting fruits and vegetables: 1) It defines terms like blemish, bruise, raw materials, nutritive value, sort, grade, firm, chop, cube, dice, julienne, mince, and slice. 2) It also lists examples of fruits and vegetables like roselle, lipote, katuri, and bignay. 3) It notes that intelligent selection does not rely on eye appeal and that skin defects have no relationship to interior quality.

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11. 1. Blemish fruits or vegetables with signs
of decaying or discoloration; slightly
impaired or injured.
2. Bruise to injure the surface of (the skin)
without breaking it but causing
discoloration.

12. 3. Raw Materials - materials still in their natural
or original state, before processing or
manufacturing
4. Nutritive Value - fruits and vegetables having
nutritious properties
5. Sort - any group of things having something
in common such as kind or class
6. Grade - a degree in a scale classifying to
quality, rank or worth
7. Firm - solidly compact

13. 8. Chop - cut into
small, uneven pieces
9. Cube - cut into
pieces of uniform size
and shapes, first,
lengthwise then
crosswise to make
cubes

14. 10. Dice - cut
into small pieces
of uniform size
and shapes, first,
lengthwise then
crosswise to
make cubes.

15. 11. Julienne
cut into thin,
match-like
strips.

16. 12. Mince cut
or chop into tiny
pieces
13. Slice cut
across into flat
pieces

21. Note: Intelligent selection does not rely on
eye appeal. Skin defects have no
relationship to interior quality.

26. a. Roselle

27. a. Roselle

28. Lipote

29. Lipote

30. Katuri
Bignay

31. Katuri

32. Bignay

35. Promotion of Seedlings,
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