Fresh vegetables are those that have undergone little processing from harvest to sale and remain in the same state as when picked. They are commonly sold at markets, stores, and farms. Processed vegetables are commercially packaged and frozen soon after harvesting, undergoing washing, blanching, sorting, and packaging before freezing to preserve quality. Dried vegetables have had water removed to prevent spoilage through dehydration. Canned vegetables are preserved through heating and sealing in containers to last longer and be more convenient than fresh. Cooking vegetables causes changes to texture, water content, color, and nutrients that must be accounted for to maintain nutritional value.
Fresh vegetables are those that have undergone little processing from harvest to sale and remain in the same state as when picked. They are commonly sold at markets, stores, and farms. Processed vegetables are commercially packaged and frozen soon after harvesting, undergoing washing, blanching, sorting, and packaging before freezing to preserve quality. Dried vegetables have had water removed to prevent spoilage through dehydration. Canned vegetables are preserved through heating and sealing in containers to last longer and be more convenient than fresh. Cooking vegetables causes changes to texture, water content, color, and nutrients that must be accounted for to maintain nutritional value.
Fresh vegetables are those that have undergone little processing from harvest to sale and remain in the same state as when picked. They are commonly sold at markets, stores, and farms. Processed vegetables are commercially packaged and frozen soon after harvesting, undergoing washing, blanching, sorting, and packaging before freezing to preserve quality. Dried vegetables have had water removed to prevent spoilage through dehydration. Canned vegetables are preserved through heating and sealing in containers to last longer and be more convenient than fresh. Cooking vegetables causes changes to texture, water content, color, and nutrients that must be accounted for to maintain nutritional value.
Fresh vegetables are those that have undergone little processing from harvest to sale and remain in the same state as when picked. They are commonly sold at markets, stores, and farms. Processed vegetables are commercially packaged and frozen soon after harvesting, undergoing washing, blanching, sorting, and packaging before freezing to preserve quality. Dried vegetables have had water removed to prevent spoilage through dehydration. Canned vegetables are preserved through heating and sealing in containers to last longer and be more convenient than fresh. Cooking vegetables causes changes to texture, water content, color, and nutrients that must be accounted for to maintain nutritional value.
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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!