The harvested produce was cleaned, sorted for quality, and used in the school kitchen for meals. Excess produce was shared among students and staff to promote healthy eating and reduce waste. Class 6 Vocational Education Kaushal Bodh Chapter 1 School Kitchen ...
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Precautions included using clean and sharp tools to avoid infection, cutting at the correct points to allow regrowth and handling plants gently to avoid breaking stems or branches during the harvesting process. Class 6 Vocational Education Kaushal Bodh Chapter 1 School ...
We used gardening shears for cutting brinjals and cucumbers, a garden trowel for loosening the soil around roots and gloves to protect hands while handling the plants during the harvesting process. Class 6 Vocational Education Kaushal Bodh Textbook chapter 1 School ...
The readiness for harvesting was determined by the following indicators: brinjal reached its full size and shiny texture, cucumber was firm and green, and coriander leaves grew thick and aromatic, signaling their maturity. Class 6 Vocational Education Kaushal Bodh Textbook chapter ...
The crops harvested were brinjal, cucumber, and coriander. These crops were grown in the school kitchen garden, reflecting the variety and health benefits of vegetables and herbs cultivated as per the project guidelines. Class 6 Vocational Education Kaushal Bodh Textbook chapter ...