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Vegetables - Coggle Diagram
Vegetables
Natural Science
Characteristics of vegetables i.e. Colour, taste, textures, shape etc. (DoBE, 2011)
Content: Some vegetables are bitter whilst others are sweeter. Vegetables come in a variety of colors from brown and red to orange and yellow. Vegetables are also various shapes and sizes. Some vegetables are smooth, others may be rough or prickly.
Activity: One of the science processing skills is observation. Learners can be given a variety of vegetables and use their various senses like taste, touch, sight and smell to examine different vegetables. These observations can be communicated through a presentation or even a drawing. Based on these observations, learners may even classify vegetables according to various characteristics.
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Types of Vegetables (DoBE, 2011)
Content: Vegetables can be divided according to what part of the plant can be eaten. Below are some examples:
-Root vegetables like carrots.
-Stem vegetables like asparagus.
-Leaf or leafstalk vegetables like lettuce.
-Bulb vegetables like onions.
-Seed vegetables like peas.
(The Editors of Encyclopaedia Brittanica, 2024)
Activity: Some of the science processing skills are observing, classifying and communicating. Learners can be given a variety of vegetables and they have to observe those vegetables and then classify them onto groups based on what part of the vegetable they eat. Learners can then communicate to the class their answers and discuss why they grouped them accordingly.
Technology
Processing of vegetables
Activity: Children can choose one method of vegetable processing eg. Pickling and the teacher can have them use the technological design process to design an aspect related to it. For example, the teacher can have them design a container to use when making pickled vegetables or even design a method to pickle a particular vegetable eg. Carrots using the design process.
Content: Vegetables are processed so that they do not rot and remain fresh for longer periods of time. Through processing vegetables, vegetables can be stored for long periods and transported to different places. Some of the processes are: freezing, canning, dehydrating, blanching and pickling (Singh & Jen, 2021)
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