TLE BY MA'AM CRIS

3rd Quarter Practical Activity

𝓐𝓽𝓽𝓮𝓷𝓽𝓲𝓸𝓷 𝓙𝓾𝓪𝓷 𝓛𝓾𝓷𝓪/𝓛𝓪𝓹𝓾-𝓵𝓪𝓹𝓾/𝓛𝓸𝓹𝓮𝔃 𝓙𝓪𝓮𝓷𝓪!!

░B░e░ ░r░e░a░d░y░ ░f░o░r░ ░y░o░u░r░ ░u░p░c░o░m░i░n░g░ ░P░r░a░c░t░i░c░a░l░ ░A░c░t░i░v░i░t░i░e░s░

1ꜱᴛ ᴘʀᴀᴄᴛɪᴄᴀʟ: ᴄʀᴇᴀᴍʏ ᴛᴜɴᴀ ᴘᴇɴɴᴇ ᴘᴀꜱᴛᴀ
2ɴᴅ ᴘʀᴀᴄᴛɪᴄᴀʟ: ᴠᴇɢᴇᴛᴀʙʟᴇ ᴅɪꜱʜ

𝗙𝗬𝗜!!
- 𝗡𝗼 𝗲𝘅𝗰𝘂𝘀𝗲 𝗹𝗲𝘁𝘁𝗲𝗿, 𝗻𝗼 𝗲𝗻𝘁𝗲𝗿 𝗶𝗻 𝘀𝗰𝗵𝗼𝗼𝗹 𝗽𝗿𝗲𝗺𝗶𝘀𝗲𝘀.
- 𝗠𝗮𝗸𝗲 𝘀𝘂𝗿𝗲 𝗲𝗮𝗰𝗵 𝗴𝗿𝗼𝘂𝗽 𝗺𝘂𝘀𝘁 𝗵𝗮𝘃𝗲 𝗰𝗼𝗺𝗽𝗹𝗲𝘁𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀, 𝘂𝘁𝗲𝗻𝘀𝗶𝗹𝘀, 𝘁𝗼𝗼𝗹𝘀 𝗮𝗻𝗱 𝗺𝗮𝘁𝗲𝗿𝗶𝗮𝗹𝘀 𝘁𝗼 𝗯𝗲 𝘂𝘀𝗲𝗱 𝗱𝘂𝗿𝗶𝗻𝗴 𝘁𝗵𝗲 𝗮𝗰𝘁𝗶𝘃𝗶𝘁𝘆.
- 𝗕𝗢𝗥𝗥𝗢𝗪𝗜𝗡𝗚 𝗳𝗿𝗼𝗺 𝗼𝘁𝗵𝗲𝗿 𝗴𝗿𝗼𝘂𝗽 𝗶𝘀 𝗡𝗢𝗧 𝗔𝗟𝗟𝗢𝗪𝗘𝗗.
- 𝗨𝘀𝗶𝗻𝗴 𝗼𝗳 𝗔𝗥𝗧𝗜𝗙𝗜𝗖𝗜𝗔𝗟 𝗦𝗘𝗔𝗦𝗢𝗡𝗜𝗡𝗚 𝗶𝘀 𝗡𝗢𝗧 𝗔𝗟𝗟𝗢𝗪𝗘𝗗.

Juan Luna/Lopez Jaena/Lapu-Lapu
Get ready for your first group reporting in Second Quarter. Read and understand the topics assigned in each group.

Group 1: Flavor Components of Vegetables and Color Components
Guide Questions:
Guide questions:
1. What natural compounds are responsible for the distinct flavors of vegetables?
2. How does cooking method (boiling, steaming, frying) influence the flavor of vegetables?
3. Why do overcooked vegetables sometimes develop unpleasant or strong flavors?
4. What pigments are responsible for the green, orange/yellow, red, and purple colors of vegetables?
5. What happens to the green color (chlorophyll) when vegetables are overcooked?
6. Why do carotenoids (orange/yellow pigments) remain stable even after cooking?
7. How do anthocyanins (red/purple pigments) change color in acidic vs. alkaline conditions?
8. Why is it important to preserve both flavor and color when preparing vegetables?

Group 2: Tools and Equipment in preparing vegetables
Guide Questions:
1. What is tool? What is equipment?
2. What are the common tools and equipment used in preparing vegetables?
3. How do you properly use a knife, peeler, and chopping board?
4. Why is it important to maintain and care for kitchen tools?
5. What safety precautions should we follow when using sharp tools?

Group 3: Classification of Vegetables
A. According to parts of plants
B. According to chemical composition
C. According to Nutritive value

Guide Questions:
1. How are vegetables classified according to the part of the plant that is eaten?
2. What are examples of leafy vegetables?
3. What are examples of root vegetables?
4. Which vegetables are classified as fruit vegetables?
5. What is the difference between stem vegetables and tuber vegetables?
6. Why are onions and garlic classified as bulb vegetables?
7. Which vegetables are eaten as flowers?
8. How does knowing the classification of vegetables help in menu planning and cooking?
9. Why is it important to include different types of vegetables in a healthy diet?

Group 4: Vegetable Overview

Guide Questions:
A. What do we mean by “vegetables”?
B. Why are vegetables considered an important part of our daily diet?
C. What are some examples of vegetables commonly eaten in the Philippines?
D. What are the benefits of knowing the different types of vegetables?
E. How do vegetables contribute to creating balanced and nutritious meals?
F. What happens if we do not include vegetables in our meals regularly?