stalks, stems, shoots

maintained below their freezing point for storage and transportation purposes

using the steam from boiling

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

high temp

what are the characteristics of quality vegetables

gourd family

canned after picking to ensure best flavor and nutrient quality

seeds and pods

straight, downward cutting motion

roots and tubers

within the budget

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

gas, electric/ heat source: above

brightly colored and not bruised

fruit and vegetables

diagonal cuts by rolling the long cylindrical vegetable

very fine cut usually for onions and garlic

producing cube shapes

immersed

making diagonal cuts

low temp, slow cooking

submerge

onion family

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

newly harvested

making very fine parallel cuts

consider how the vegetable is for

long rectangular cuts

dehydrated using different methods such as freeze drying

water and oil

considered with regards to the person eating the prepared

cylindrical cuts

thinly slicing and cutting into strips of appropriate width

charcoal, grilling pan / heat source: below

cabbage family

should not be withered

what are the 3 preparing fresh vegetables

curved or uneven cuts of the same thickness

submerged in a very hot oil