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

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

The form of vegetables that are preserved

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

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

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.

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

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

This is not to be used with green vegetables when cooking

This is how we cut vegetables for even cooking.

The quality of vegetables that refers to the brightness and natural color.

This refers to the right degree of doneness of cooked vegetables.

The standard quality of cooked vegetables that should not mask the natural flavors.

It reminds us not to cook vegetables separately for different cooking times, and then combined.