GOOD QUALITY

VEGETABLE
GOOD QUALITY

• firm or crisp and consistent in

coloring
• NOT good if: in fruit – smell, in
vegetables-overly sweet or sour
 ALWAYS CHOOSE
GOOD QUALITY
o To help stop harmful bacteria from spreading
and growing.

o To help protect yourself and your family

from the spread of harmful bacteria.
CHARACTERISTIC OF HIGH QUALITY
FOOD

MINIMALL • Close to the way they naturally occur.

Y • Fruits, vegetable , whole grains,
PROCESSE grains, meats, beans, nuts and seeds
D are easier to digest and tend to be
free from fake ingredients.
Vidfy
 CHARACTERISTIC OF HIGH
QUALITY FOOD

• Not sprayed with any pesticides or

chemical.
• No artificial substances added, and
nothing is generally modified.
Choose organic whenever possible.
ORGANIC
Vidfy
 CHARACTERISTIC OF HIGH QUALITY
FOOD

CONTAINS • A perfect example is “natural

flavoring.”
REAL
INGREDIENT • Natural flavorings usually
S artificial additives that are highly
addictive and neurologically
toxic. Vidfy
 CHARACTERISTIC OF HIGH QUALITY
FOOD
• Always healthier than shipped
produce because many imported
food are picked before they are ripe
and are delivered weeks after.
LOCAL
• The longer fruits and vegetable have
been cut off from their life source, the
less nutrients they contain.
Vidfy
 CHARACTERISTIC OF HIGH QUALITY
FOOD
• Higher in nutrients than food that is
artificially grown out of season.

SEASONAL • Seasonal food usually means the taste

will be much better and your fruits
and vegetable will be will be less
expensive.
Vidfy
 Factors to consider
1. Freshness
oCrisp and bright in colors
2. Absence of decay or insect infestation

3. No mechanical damage or injury

4. Right degree of maturity

5. Variety
o Different varieties differ in color, shape, texture
and sometimes flavor
 WHY WE NEEED TO
CHOOSE THE GOOD
QUALITY OF VEGETABLE?
o If rotted and moldy, you could ingest harmful
bacteria, fungus or spores.

o It is NOT OKAY to eat partially rotten vegetable

because if the mold/ fungus is dense enough, then
its roots go much deeper
than visible.
GOOD QUALITY POOR QUALITY

-attractive, fresh, Wilting, browning, dull

nutritive and with a colors, and drip means
a loss of freshness in
good appearance and
fresh-cut vegetables 
presentation. 
Quality of fresh vegetables is
generally based on the chemical
composition or physical
characteristics or a combination of
these two factors.
Features of interest to the
consumers are visual appearance,
texture and firmness, sensory,
nutritional and food safety. These can be
estimated by destructive methods and
some by non-destructive methods.
Moreover, the ideal characteristics for
quality grades will differ with
commodity. That is why, it is
very important to be aware of market
standards for each commodity that
you are going to prepare.
In addition, quality determination of
fruits and vegetables is at present
characterized by the overpowering
use of sensory evaluation.
There is also content control in the
processing industry, of some chemical
components (N-containing
compounds, carbohydrates, and so on),
and packaging and labelling
controls.
QUIZ
Give the five characteristics of high
quality food.

CHARACTERISTICS
OF HIGH QUALITY
FOOD
 Write the letter of the correct answer.
1. It refers to the characteristics of fresh vegetables which
is generally based on its chemical composition or
physical characteristics.
A. freshness C. quantity
B. quality D. value

2. These can be estimated by destructive methods and

some by non-destructive methods.
A. features C. quality
B. freshness D. value
 3. This differs the ideal characteristics for quality
grades of vegetables.

A. commodity value C. quantity

B. quality D. value

4. The characteristics of high quality food that are easy to digest

and tend to be free from fake.

A. Local C. organic
B. minimally processed D. seasonal
5. The vegetable that contains natural flavorings and are not
sprayed with any pesticides or chemicals.

A. contains real ingredients C. local

B. minimally processed D. organic
Answer key
 Give the five characteristics of high
quality food.
MINIMALLY
PROCESSED ORGANIC

CHARACTERISTICS
OF HIGH QUALITY
FOOD
CONTAINS
REAL
INGREDIENTS

SEASONAL
LOCAL
 Write the letter of the correct answer.

1. It refers to the characteristics of fresh

vegetables which is generally based on its
chemical composition or physical
characteristics.
A. freshness C. quantity
B. quality D. value
2. These can be estimated by destructive methods
and some by non-destructive methods.
A. features C. quality
B. freshness D. value
3. This differs the ideal characteristics for quality
grades of vegetables.

A. commodity value C. quantity

B. quality D. value
4. The characteristics of high quality food that are
easy to digest and tend to be free from fake.

A. local C. organic
B. minimally processed D. seasonal
5. The vegetable that contains natural flavorings and
are not sprayed with any pesticides or chemicals.

A. contains real ingredients C. local

B. minimally processed D. organic
 THAT’S ALL.
Thank you for listening!!