Comsiderations in Selecting Vegetables Flashcards
1
Q
Name the 9 considerations in selecting vegetables.
A
- KNOW THE PURPOSE and determine the kind and degree of maturity and quality.
- Vegetables are AVAILABLE in fresh, canned, bottled, vacuum packed, and dried.
- Select those that are CLEAN — NO BLEMISHES
- Select those IN SEASON
- Select SIZE SUITABLE FOR PURPOSE
- Consider the COST against the edible portion and amount of waste removed
- Buy ONLY THE QUANTITY REQUIRED for the number of days so you can store them
- Select the FRESHEST AND BEST QUALITY for each type
- Characteristics and GOOD QUALITY
2
Q
9.A. Vegetables – name the characteristics (4)
A
- bright green
- crisp, firm, whole in shape
- free from decay and blemishes
- young, tender, no bruises
3
Q
9.B. Fruit Vegetables – name the characteristics (5)
A
- mature, whole, plump
- bright in color
- no blemishes, decay, and bruises
- uniform in size and shape
- free of dirt and soil
4
Q
9.C. Beans - name the characteristics
A
- young, tender, crisp, free from decay
- bright green
- free from dirt, dark spots, are heavy (root crops)
- free from holes and insects, not powdery (legumes)
