straight, downward cutting motion

producing cube shapes

making very fine parallel cuts

thinly slicing and cutting into strips of appropriate width

very fine cut usually for onions and garlic

making diagonal cuts

curved or uneven cuts of the same thickness

diagonal cuts by rolling the long cylindrical vegetable

long rectangular cuts

cylindrical cuts

newly harvested

maintained below their freezing point for storage and transportation purposes

canned after picking to ensure best flavor and nutrient quality

dehydrated using different methods such as freeze drying

choose vegetables that are in season to make sure that they are fresh

type of storage that is available as veggies have different shelf lives

brightly colored and not bruised

within the budget

should not be withered

consider how the vegetable is for

considered with regards to the person eating the prepared

what are the 3 preparing fresh vegetables

plants or parts of plants. give color texture and flavor to our meals

gourd family

seeds and pods

stalks, stems, shoots

onion family

roots and tubers

cabbage family

fruit and vegetables

submerge

gas, electric/ heat source: above

high temp

low temp, slow cooking

charcoal, grilling pan / heat source: below

submerged in a very hot oil

water and oil

immersed

using the steam from boiling

what are the characteristics of quality vegetables