MARKET FORMS OF VEGETABLES

This is the market form of vegetables   that have not undergone little or no processing from the time they were harvested to the time they were marketed or sold.

• FRESH

• FROZEN

• DRIED

• CANNED

The forms of vegetables that are commercially packed in plastic bags or cardboard boxes.

• FROZEN

• DRIED

• CANNED

• FRESH

These are vegetables that are dehydrated to preserve and prolong their shelf life. 

• DRIED

• FRESH

• FROZEN

• CANNED

The form of vegetables that are preserved

• CANNED

• FRESH

• DRIED

• FROZEN

One effect of cooking vegetables where the fibers are either softened or  toughned.

• CHANGES IN TEXTURE

• CHANGES IN NUTRIENTS

• CHANGES IN COLOR

• WATER IS LOST OR ABSORBED

It is an effect of cooking vegetables where protein become more soluble and digestible.  

• CHANGES IN NUTRIENTS

• CHANGES IN COLOR

• WATER IS LOST OR ABSORBED

• CHANGES IN TEXTURE

The effect of cooking vegetables that when there is an addition of lime will cause firmness or delay softening due to the reaction of calcium from lime.

• CHANGES IN TEXTURE

• WATER IS LOST OR ABSORBED

• CHANGES IN COLOR

• CHANGES IN NUTRIENTS

An effect of cooking vegetables where it contains high amount of water

• WATER IS LOST OR ABSORBED

• CHANGES IN COLOR

• CHANGES IN TEXTURE

• CHANGES IN NUTRIENTS

A general rule in cookery where the vegetables must be cooked enough.

• DO NOT OVERCOOKED

• CUT VEGETABLES UNIFORMLY

• USE OF BAKING SODA

• UNCOVER FLAVORED VEGES

This is not to be used with green vegetables when cooking

• BAKING SODA

• MILK

• BUTTER

• OIL