Teaching Common

Competencies in H.E
Market Forms of Vegetables
MArket Forms of Vegetables :

FRESH FROZEN DRIED CANNED

FRESH:

Vegetables that have undergone little to no preparation are considered

fresh.
moment they were harvested until the time they were marketed or sold.
Which implies that
Since the time they were harvested, they haven't changed. Fresh
produce is frequently
referred regarded as produce and are generally sold in the market,
grocery stores, supermarkets,
farmer's markets, roadside stands, and vegetable farms.
Important Factors in selecting Fresh Vegetables.

1. Personal inspection by food service personnel.

2. seasonal variation and its effect on quality of time

purchase.

3. Quantity to be used within a specific period of time.

FROZEN:

vegetables that are packaged commercially in plastic bags

or
cardboard packaging Naturally, these are frozen shortly
after harvest, but go through a
Before the actual freezing procedure, steps are taken to
ensure that their quality is preserved.
Important factors in selecting frozen vegetables.

1. They are properly cleaned to get rid of any dirt,

chemicals, as well as detritus
been put to use.
2. They are frequently immediately blanched or cooked in boiling water,
then startled in
To halt the cooking process, use ice water.
3. The veggies are examined and sorted.
to exclude any vegetables that
are unfit to be consumed.
4. They are wrapped before being sent to
distributors and wholesalers, to
grocery stores and supermarkets.
DRIED :

These are vegetables that are dried or dehydrated to preserve and prolong
their shelf life.
The process is done by removing water from vegetables and obstructing the
growth of bacteria, yeasts and molds that can stimulate spoilage and rotting
of vegetables. Methods of
drying vegetables are: freeze drying, drum drying and sun drying.
Important Factors of dried vegetables:

1. Initial moisture content of the raw material

2. Composition of raw material
3. Initial load of the food kept in drier
4. Size, shape and arrangement of stacking of the raw material
5. Temperature, relative humidity and velocity of air used for drying
6. Rate of heat transfer on the surface of the food
7. Pre-treatment of the raw material prior to drying (peeling, blanching,
sulphuring etc.)
CANNED:

This is the form of vegetables where vegetables are

preserved.
Like freezing
and drying it helps make vegetables last longer.

It makes cooking with vegetables easier

and more convenient.