Learning Outcome 4

Store Vegetable Dishes

 Fresh Vegetables
• 1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry,
dark place.
• 2. Other vegetables must be refrigerated. To prevent drying they should be
kept covered or wrapped.
• 3. Peeled and cut vegetables should be covered or wrapped, and use quickly
to prevent spoilage.
• 4. Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactivate the enzyme that cause
browning. Raw, cut potatoes are held in cold water for a short time.
• 5. Store all fresh vegetables for a short time.
Frozen Vegetables
1.Store at 0°F (-18°C). or colder in
original container until ready for
use.
2. Do not refreeze thawed
vegetables.
Dried Vegetables

1.Store in a cool (less than 75°F) dry,

well ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1.Keep in a cool dry place, away from
sunlight and off the floor.
2. Discard cans that show signs of damage
(swollen, badly dented rusted cans).