Market Forms of Vegetables

Vegetables are said to be vital to the general good health of human

beings, providing essential vitamins and minerals, dietary fiber, and
phytochemicals, and reducing risk from dangerous diseases and other
medical conditions
Vegetables are grown worldwide in almost 200 countries. A world
vegetable survey showed 392 vegetable crops cultivated worldwide.
Most of these vegetables are marketed fresh with only a small portion
processed. Almost three-fourths of the world's production of
vegetables occurs in Asia, mostly in China, which produces over half of
the world's vegetables.
Market Forms of Vegetables
1. Fresh
2. Frozen
3. Dried
4. Canned.
Market Forms of Vegetables
1. Fresh
Fresh vegetables are those that have undergone little or no
processing from the time they were harvested to the time they were
marketed or sold. Which also means that they remain in the same state
from the time they were harvested. Fresh vegetables are often referred
to as produce and are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
2. Frozen
The forms of vegetables that are commercially packed in plastic bags
or cardboard boxes. Naturally, these are frozen within hours of harvest,
but undergo several steps to warrant that their quality is preserved
before the actual freezing process.
a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and
then shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any
vegetables that are not fit for consumption. d. They are packaged
and shipped off to wholesalers and distributors, to supermarkets
and grocery stores.
d. d. They are packaged and shipped off to wholesalers and
distributors, to supermarkets and grocery stores.
3. 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 obstruct 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.
4. 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
Effects of Cooking Vegetables
Effects of Cooking Vegetables
1. Changes in texture - Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime (―apogǁ)
2. Water is either lost or absorbed.
A. Vegetables contain high amount of water. Leafy and succulent
vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried beans, root
crops, tubers) absorb water because of the hygroscopic property of
starch.
3. Changes in color Cooking for a short time, helps maintain color.
4. Changes in nutrients
A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat
cooking - dextrinization of starch - carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
General Rules of Vegetable Cookery
General Rules of Vegetable Cookery
• Don‘t overcook.
• Prepare vegetable as close to service time as possible and in small
quantities.
• If the vegetable must be cooked ahead, undercook slightly and chill
rapidly. Reheat at service time.
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Cook green vegetables and strong – flavored vegetables uncovered.
Standard Quality of Cooked Vegetables
1. Color
▪ Bright, natural color
2. Appearance on plate
▪ Cut neatly and uniformly
▪ Attractively arranged with appropriate combinations and garnishes
3. Texture
▪ Cooked to the right degree of doneness
▪ Crisp – tender, not overcooked and mushy
▪ Potatoes, squash, sweet potatoes, tomatoes should be cooked
through with smooth texture
4. Flavor
▪ Natural flavor and sweetness
▪ Strong – flavored vegetables should be pleasantly mild, with no off
flavors or bitterness
5. Seasonings
▪ Seasonings should not mask the natural flavors
6. Sauces
▪ Do not use heavily.
▪ Vegetable should not be greasy
7. Vegetable combinations
▪ Vegetables should be cooked separately for different cooking
times, and then combined
▪ Combine acid vegetables like tomatoes, to green vegetables just
before service to prevent discoloration of greens.
Factors to Consider in the Selection of Vegetables for Culinary
Factors to Consider in the Selection of Vegetables for Culinary

Buying fruits or vegetables may seem to be a very simple activity.

Anybody who has money can buy fruits and vegetables. If you tell a kid
within 7 to 8 years of age to get vegetables, he goes to the market and
buys them. But buying vegetables or fruits in a right way does require
some efforts. The work of buying sounds to be very simple but every
person should apply his thoughts before buying them.
A person should consider many points before buying vegetables.
Anybody can go the market, ask the seller to give 1 kilo, ½ kilo or ¼ kilo
and pay the money and get the vegetables home. But if you want to be
a good homemaker you must consider some points.
Before you begin picking through your favorite golden delicious apples
or sorting through leafy bundles of lettuce, there are a few key things
to keep in mind. It is important to know that most commercial farms
pick fruit and vegetables well bef re ripeness so that they are delivered
to the grocery store at the peak of fre hness. However, your senses play
the biggest role in identifying the best fruits and vegetables, and you’ll
have to use your hands, eyes, and nose
Points to be considered before buying
vegetables and fruits
1. The price of the vegetables
Points to be considered before buying
vegetables and fruits
• 2. Geographical location
Points to be considered before buying
vegetables and fruits
• 3. The vegetable you need
Points to be considered before buying
vegetables and fruits
• 4. Quantity of buying
Points to be considered before buying
vegetables and fruits
• 5. Freshness of the vegetables
Points to be considered before buying
vegetables and fruits
• 6. Good quality
Tips for buying fresh vegetables
• Bell Peppers—Bell peppers should be firm and void of any soft spots. No matter
which color pepper you are purchasing, look for consistency along the entire surface
and avoid any with split or broken stems.
• Cauliflower and Broccoli—Color is a key indicator of the freshness of these
vegetables. Broccoli should be a pale green and cauliflower should be an offwhite,
void of any yellowing or browning. The heads should be heavy and compact.
Corn—The husk of corn should be pale green and moist looking, free of any
browning or drying. Whether purchased with or without the husk, the kernels should
be plump and firm to the touch.
• Root Vegetables—Carrots, beets, potatoes, and onions should be hard to the touch
and free of any cracking or soft spots. If roots are still attached, they should be sturdy
and crisp, void of any wilting
Tips for buying fresh vegetables
Leafy Greens—Use your fingers to assess as many layers of the greens
as possible. Both the leaves and stalk of kale, lettuce, and cabbage
should be crisp, void of wilting or browning. Check for any tears in the
leaves. While a few are expected to occur during delivery, avoid any
with tears that are beginning to brown.