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.
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.
• 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.
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.
• 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 (―apog‖)
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 -
caramelization 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
• Do not 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.
 Thank You! 

Prepared by:
Mrs. May Ann F. Guinto