COOKERY 10 Quarter 2 LAS No. 2
COOKERY 10 Quarter 2 LAS No. 2
COOKERY 10 Quarter 2 LAS No. 2
1. Minimally processed- Choose foods that are close to the way they naturally
occur. Fruits, vegetables, whole grains, dairy, meats, beans, nuts and seeds. These
are easier to digest and tend to be free from fake ingredients.
2. Organic- Organic produce is not sprayed with any pesticides or chemicals. There
are no artificial substances added, and nothing is genetically modified. Choose
organic whenever possible.
4. Local- Local produce is always healthier than shipped produce. Many imported
foods are picked before they are ripe and are delivered weeks after. The longer fruits
and vegetables have been cut off from their life source, the less nutrients they contain.
1. Freshness
Fresh vegetables should be crisp and bright in colors.
5. Variety
Different varieties differ in color, shape, texture and sometimes flavor.
LEARNING ACTIVITY 1:
Direction: Tell whether the statement is TRUE or FALSE. Write T on the space
Provided if it is true and the letter F if it is not true.
1. Minimally processed foods are easier to digest and tend to be free from fake
ingredients.
2. Organic produce has artificial substances added, and nothing is genetically
modified.
3. Local produce is always healthier than shipped produce.
4. The longer fruits and vegetables have been cut off from their life source more
nutrients they contain.
5. Buying seasonal foods means the taste is much better and your fruits and
vegetables will be less expensive.
6. Fresh vegetables are crisp and have dull color.
7. The vegetable has bright and natural color.
8. The plating can be cut in any size and shape.
9. The texture in cooking the vegetable has the right degree of doneness.
10. Do not combine acid vegetables such as tomatoes to green vegetables just
before serving to prevent discoloration of greens.