These vegetables have had their temperature reduced and maintained to below freezing point for storage and transportation until they are ready to be eaten.

These vegetables have undergone little or no processing from the time they were harvested to the time they were marketed or sold.

These vegetables have been dehydrated in order to extend the shelf life and to concentrate the flavor.

The market form of vegetables wherein the processed vegetables are sealed in an airtight container.

This knife cut produced very fine cut usually for onions and garlic

making curved or uneven cuts of the same thickness

Making a cylindrical cut from vegetables

Making very fine parallel cuts and mostly applicable for leafy vegetables.

Making long thin rectangular cut

Cut the vegetables uniformly for even cooking.

Fresh vegetables should be crisp and bright in colors.​

Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold underwater until ready to use.

Soak vegetables for long periods to prevent flavor and nutrient loss.​

Frozen vegetable requires a shorter time in cooking because they have been partially cooked.