Leafy vegetables should be the young ones, must be bright in color and are not wilted.

Dry seeds or legumes must not have holes and not powdery.

Vegetables that are in season are more nutritious, better in flavor and cheaper in cost.

Vegetables with fresh and dirt is one of the quality vegetables

Quality vegetable should be crisp and of medium size.

Root crops are best without dark spots, free from dirt and do not have deep eyes.

Quality vegetables must be crisp not soft.

Vegetables that having dark spot is one of the characteristics of quality vegetables

Vegetable pods should be full and easily snapped, not dry looking and are still green.

Vegetables cook in a small amount of butter or oil is called sautéing

Vegetables are coated in butter then submerged in hot oil is called baking

Parboiling this is used to partially cook vegetables before another method of cooking

Cook in just enough summering liquid to cover the food for a long period of time then the liquid is served with the vegetable is called poaching and brasing

Blanching are done by placing vegetables above boiling water or in a small amount of water.