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Diagonal cut by rolling the long cylindrical vegetables.

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Making diagonal cuts.

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Making cylindrical cuts.

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Curved or uneven cuts of the same thickness.

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Making long rectangular cuts.

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Fine cuts specially for onions and garlic.

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Thinly slicing and cutting into strips of appropriate width.

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Producing cube shapes

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Fine parallel cuts

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A straight and downward cutting motion.

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3. Peeling and cutting
-Peel vegetables as thin as possible.
-Cut vegetables into uniform pieces.

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2. Soaking
-Do not soak for long periods of time to prevent flavor and nutrient loss.

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1. Wash thoroughly.
-Scrub unpeeled vegetables well.
-Wash green leafy vegetables in several changes of cold water.
-Drain well and refrigerate lightly covered to prevent drying.

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Source of energy
Source of B vitamins
Type of carbohydrate determines:
-Fiber content
-Glycemic load of diet
-Nutrient density and phytochemical content

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Called Polysaccharide.
Provide vitamins, minerals and fiber.
-Legumes
-Bread and rice

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Beans and leafy vegetables.
Important for metabolism.
-Pepper leaves
-Dried beans

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Cabbage type vegetables.
Promotes healthy immune system.
-Cabbage
-Broccoli

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Green leafy vegetables.
Aids in growth and health of skin and mucous membranes.
-Malunggay
-Ampalaya leaves

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2. ABSENCE OF DECAY OR INSECT INFESTATION

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2. ABSENCE OF DECAY OR INSECT INFESTATION

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-No signs of decay and insect infectation.

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Vegetables differ in texture, shape, color and sometimes flavor.

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-No sign of damage to vegetation from using equipment and from weather related events.

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-Indicative of the fruit being ready for harvest.

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Fresh vegetables should be crisp and bright in colors.

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FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES

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FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES

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1. CHLOROPHYLL- responsible for the green color of plants.
2. CAROTENOIDS- the yellow, orange to red soluble pigments found in plants.
-BETA CAROTENE (yellow to orange)
-LYCOPENE (orange to red)
3. FLAVONOIDS
-ANTHOXANTHIN (responsible for the yellow pigments)
-ANTHOCYANIN (responsible for the red and blue to violet pigment)

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1. SUGAR
Fructose-the natural sugar provide the sweetness of vegetables.
2. GLUTAMIC ACID-
found in large amount of young and fresh veggies.
3. SULFUR COMPOUNDS -provides the strong odor and flavor of vegetables.