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
Cabbage Fresh should be compact no insect holes no yellow or withered leaves
Carrots Firm Fresh Smooth Yellow orange in colour There should not be any wilted, soft or flabby portion
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
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
Ladies finger Young Tender Fresh tips should be broken easily Should not have any holes which indicate infestation Should not be hard while cutting