TLE SECOND QUARTER LESSON 1 QUARTER 2 G10

Roots

these are underground parts of plants which include sweet potato, cassava, carrot, radish, turnip, sugar beets, and purple yam or ube.

Tubers

these are short, thickened, fleshy parts of an underground stem such as Irish potatoes and Jerusalem artichokes.

Seeds

these are parts from which a new plant will grow which include legumes or beans such as mungo beans, broad beans, garbanzos or chickpeas, paayap or cowpeas, soybeans, white beans, lima beans, and kidney beans

Bulbs

these are underground buds that are made of very short stems covered with layers such as garlic, onion, chives, leeks, and shallots.

Leaves

these include the onion family such as spring onion, leeks, scallion and a wide variety of leaves such as sili leaves, ampalaya, alugbati, spinach, kangkong or swamp cabbage, kintsay or Filipino celery, celery lettuce or letsugas, mustasa or mustard, petsay or Chinese cabbage.

Stems and Shoots

these are the stalks supporting the leaves, flowers, or fruits. They include the stems of the leaves of kangkong, celery, kintsay, alugbati, lettuce, mustard, and petsay. They also include bamboo shoots or labong and coconut pith o ubod.

Fruits

these include those cooked as viands such as ampalaya, patola, upo, kalabasa, kamatis, langkang hilaw, bell pepper, and siling pansigang.

Flowers

these are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, puso ng saging, and katuray or sesban flower.

FRESH VEGETABLES

These are newly harvested produce sold in the market. As a guide in buying quality fruits and vegetables, consider the following:

FROZEN VEGETABLES

As there is no grading of vegetables by the government, it is best to buy by brand as these are usually consistent in quality. When exclusive brands are used and have been found satisfactory, many buyers will depend on these labels and will continuously buy them. When brands not previously used are offered, it is wise to test their quality characteristics and drained weights before relying on them for possible long-term use. An experienced buyer can test the quality of the canned goods periodically by opening selected cans and inspecting their contents.

FROZEN VEGETABLES

These are now increasingly being used by hotel restaurants and institutions. They are grown and packed in the same controlled conditions as canned vegetables. With improved methods of freezing, these are now more available. Most vegetables are packed in bags of foil, trays, and plastic packages. Some frozen vegetables are corn, green peas, potatoes, turnips, and carrots.

DRIED & DEHYDRATED VEGETABLES

vegetables include beans, lentils, potatoes sweet potatoes, carrots, spinach garlic, onion, ginger, mushroom, and tomatoes. Some of these are dehydrated and powdered such as garlic, onion, ginger, mustard, chives, and pepper.