MARKET FORM OF

VEGETABLES
REPORTER: JOANNAH A. CIMATU
Vegetables are parts of plants that are consumed by humans or other animals
as food . The original meaning is still commonly used and is applied to
plants collectively to refer to all edible plant matter , including the flowers ,
fruits , stems , leaves , roots , and seeds .

It may exclude foods derived from some plants that are fruits , flowers , nuts
, and cereal grains , but include some fruits such as tomatoes and courgettes ,
flowers such as broccoli , and seeds such as pulses .
 Knowing the different forms of vegetable can also help in deciding
which vegetable to buy and prepare .

Vegetables available in market can be fresh , frozen , dried , or canned .

FRESH ( crisp , bright color , firm , absence of decay )

Fresh vegetables are vegetables that have undergone little or no processing from the time they were harvested
to the time they were marketed or sold . In general , they remain in the same state as when they were
harvested . Fresh vegetables- and fruits , as well- are often referred to as produce and are typically sold in
markets , grocery stores and supermarkets , and roadside stalls , as well as in farmer's markets and vegetable
farms . Some fresh vegetables , like salad greens , are sold in plastic bags , boxes , and other containers in
stores .
FROZEN

Frozen vegetables are commercially packed in plastic bags or cardboard boxes . Typically , vegetables are
frozen within hours of harvest , but they undergo several steps that ensure their quality before the actual
freezing process . First , they are washed thoroughly to remove any dirt and debris , as well as any
chemicals that have been used such as pesticides and fertilizers . Then , they are often blanched , or cooked
quickly in boiling water , and then shocked in ice water to stop the cooking process . The vegetables are
then sorted and inspected , so as to get rid of any vegetables that are not fit for consumption . Lastly , they
are packaged and shipped off to wholesalers and distributors , as well as supermarkets and grocery stores .
 DRIED
Drying or dehydrating preserves vegetables ang prolongs their shelf life .
Removing water from vegetables inhibits the growth of bacteria , yeasts
and molds that can otherwise promote spoilage and rot in vegetables .
Dried vegetables sold in markets and groceries are dehydrated using
different methods such as freeze drying , drum drying , and sun drying .
 CANNED
Like freezing and drying , canning is a method of food preservation . It helps make vegetables
last longer . Also , like other two methods , canning makes cooking with vegetables easier and
more convenient , as using canned vegetables instead of fresh ones eliminates several steps in
food preparation Before vegetables or any other food are canned , they undergo some form of
processing . Heat is first applied to the vegetables to kill any harmful microorganisms before they
are sealed in airtight containers such as cans or jars .
Vegetables : Market Forms
Fresh :
Wash and dry before using
Do not need long to cook
Frozen:
Do not need to be washed
Do not need long to cook
Canned:
Store in a cool , dry place
Do not overcook
Dried:
Easy to store since they have little moisture
Soak and simmer to cook
FACTORS IN THE SELECTION
OF VEGETABLES USED FOR
CULINARY ARTS
There are a number of factors considered in selecting vegetables used for culinary arts.
Examples of these are below:

1. Season some vegetables are seasonal , therefore , one must remember to choose vegetables that are in
season to make sure that they are fresh and at their best.

2. Way of cooking / preparation - it's important to consider how the vegetable will be cooked and what
the vegetable is for (e.g. salad , soup , sandwich , etc. )

3. Storage choose vegetables according to the type of storage that is available as veggies have different
shelf lives.

4. Budget /price select vegetables that are within the budget.

5. Color pick vegetables that are brightly -colored and not bruised.

6.Firmness- fresh vegetables should not be withered.

7. Nutritional value- the benefit of certain veggies should also be considered with regards to the person
eating the prepared food.
METHOD OF COOKING
VEGETABLES DISHES
 MOIST-HEAT METHODS
BLANCHING
Vegetables are briefly put into a saucepan of boiling water and the timing begins
immediately.
BOILING
You have up to seven minutes before there is a major color change, so timing is
everything.
BRASING
Vegetables contain lots of natural moisture,which release in cooking.
POACHING
This method is similar to boiling but uses less liquid and a lower heat to gently cook
more fragile vegetables.
STEAMING
A large pot and simple streamer basket are the tools to cook vegetables with this
method.
DRY-HEAT METHODS

BROILING - The heat source is above the food.

GRILLING - This technique is similar to broiling, but the heat sources comes from below.

ROASTING - This has become a favorite technique for cooking vegetables.

SAUTEING - The pan size should be large enough to cook vegetables in a single layer
without crowding.

STIR-FRYING - Basically, this technique is similar to sauté, but vegetables are cut into
smaller pieces.
1. Leave vegetables in nig pieces. That way fewer vitamins are destroyed when they are
exposed to air.

2. Always cover your pot to hold steam and heat. This will also help reduce cooking time.

3. Use any leftover cooking water for soups and stews, sauces, or vegetable juice drinks.

4. Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits
and vegetables.

5. Cook vegetables until crisp. Do not overcook. 6. Use as little water as possible when
cooking.
THANK YOU FOR
LISTENING 
 TLE. ANSWER KEY
1. Vegetables
2.Frozen
3. Nutritional Value
4.Firmness
5.Way of cooking/ preparation
6.Stir-frying
7.Roasting
8. Broiling
9. Grilling
10. Dried.