Selection

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 15 : Vegetables- Processing and Preparation

Selection

Desirable characteristics of different vegetables

Beans

  • Tender
  • Fresh
  • Crisp
  • Clean
  • Firm
  • Velvety to touch
  • Seeds should be less than half grown
  • Should break easily with sharp sound
g

Cabbage

  • Fresh
  • should be compact
  • no insect holes
  • no yellow or withered leaves
h

Carrots

  • Firm
  • Fresh
  • Smooth
  • Yellow orange in colour
  • There should not be any wilted, soft or flabby portion
j

Cauliflower

  • Compact
  • No insects
  • Fine heads
  • Tender green leaves
  • Should not be rough
  • Flowers should not be spread out
  • The flowers should not be yellow - Yellow colour indicates over maturity
h

Brinjal

  • Firm
  • Right
  • Uniform dark rich purple or green colour
  • Free of scars or decay
  • Should not be wilted, flabby or soft
  • No insect holes
j

Ladies finger

  • Young
  • Tender
  • Fresh tips should be broken easily
  • Should not have any holes which indicate infestation
  • Should not be hard while cutting
j
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Last modified: Saturday, 10 December 2011, 12:00 PM