MARKET FORMS OF VEGETABLES

FRESH VEGETABLES are vegetables that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold. In general, they remain in the
same state as when they were harvested. Fresh vegetables – and fruits, as well – are often
referred to as produce and are typically sold in markets, grocery stores and supermarkets, and
roadside stalls, as well as in farmer’s markets and at vegetable farms. Some fresh vegetables, like
salad greens, are sold in plastic bags, boxes, and other containers in stores.

FROZEN VEGETABLES are commercially packaged in plastic bags or cardboard boxes.

Typically, vegetables are frozen within hours of harvest, but they undergo several steps that
ensure their quality before the actual freezing process. First, they are washed thoroughly to
remove any dirt and debris, as well as any chemicals that have been used such as pesticides and
fertilizers. Then, they are often blanched, or cooked quickly in boiling water, and then shocked
in ice water to stop the cooking process. The vegetables are then sorted and inspected, so as to
get rid of any vegetables that are not fit for consumption. Lastly, they are packaged and shipped
off to wholesalers and distributors, as well as supermarkets and grocery stores.

DRIED VEGETABLES- Drying or dehydrating preserves vegetables and prolongs their shelf
life. Removing water from vegetables inhibits the growth of bacteria, yeasts and molds that can
otherwise promote spoilage and rot in vegetables. Dried vegetables sold in markets and groceries
are dehydrated using different methods such as freeze drying, drum drying, air drying and sun
drying.
 METHODS OF COOKING
#1 Baking
This involves applying a dry convection heat to your food in an enclosed environment.
The dry heat involved in the baking process makes the outside of the food go brown, and keeps
the moisture locked in. Baking is regularly used for cooking pastries, bread and desserts.

#2 Frying
This means cooking your food in fat – there are several variations of frying:
Deep-frying, where the food is completely immersed in hot oil
Stir-frying, where you fry the food very quickly on a high heat in a oiled pan
Pan-frying, where food is cooked in a frying pan with oil; and
Sauteing, where the food is browned on one side and then the other with a small quantity of fat
or oil.

#3 Roasting
Roasting is basically a high heat form of baking, where your food gets drier and browner on the
outside by initial exposure to a temperature of over 500F.This prevents most of the moisture
being cooked out of the food.The temperature is then lowered to between 425 and 450F to cook
through the meat or vegetables.

#4 Grilling
This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant
heat.You can use various sources of heat for grilling: wood burning, coals, gas flame, or electric
heating.Before grilling, food can be marinaded or seasoned.A similar method to grilling is
broiling, where the heat source originates from the top instead of the bottom.

#5 Steaming
This means cooking your food in water vapour over boiling water.For this, it’s handy to have a
steamer, which consists of a vessel with a perforated bottom placed on top of another containing
water.Steam rises as the water boils, cooking the food in the perforated vessel above.

#6 Poaching
This involves a small amount of hot liquid, ideally at a temperature between 160 and 180F.The
cooking liquid is normally water, but you can also use broth, stock, milk or juice.Common foods
cooked by poaching include fish, eggs and fruit.

#7 Simmering
This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low
heat, and you will see bubbles appearing on the surface of the liquid as your dish cooks.

#8 Broiling
Similar to grilling, the heat source comes directly from the top.You should be able to adjust your
oven setting to broiling, but be careful, as this cooking methods works quickly and your meal
could easily become burned.

#9 Blanching
Here the food is part-cooked, and then immediately submerged in ice cold water to stop the
cooking process.All sorts of vegetables can be blanched, including green beans, asparagus and
potatoes.
#10 Braising
First the food is sauted or seared, and then simmered in liquid for a long period of time until
tender.Pot roasts, stews and casseroles can be cooked in this way if they contain larger food
items such as poultry legs.

#11 Stewing
Again, the food is sauted or seared first, and then cooked in liquid, but normally uses smaller
ingredients such as chopped meats or vegetables.