CONSI IN SELECTING VEGETABLES 1. Know for what — the vegetable is to be used to determine the — you will buy.

These are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, puso ng saging, and katuray or sesban flower.

These are underground parts of plants

count the — indicated in the label.

refer to detailed descriptions of a good or commodity such as vegetables.

They are grown and packed in the same controlled conditions as canned vegetables.

An experienced buyer can test the quality of the canned goods periodically by —2

c. Fruit vegetables such as kkksab ampalaya (bittergourd), karot (carrot), kalabasa(squash), kamatis(tomatoes), sibuyas (onion), bawang(garlic):

These are parts from which a new plant will grow which include legumes or beans

5. Select the — most suitable for the purpose, — are ideal for salads, asado, and caldereta.

These are short, thickened, fleshy parts of an underground stem

measure the — by draining the content of the can

As parts of plants, they include

3. Select those that are clean, with no

As there is no grading of vegetables by the government, it is best to buy by brand as these are usually consistent in quality.

such as garlic, onion, leeks and shallots.

Choose fruit vegetables according to

Buy vegetables in season.

There are many varieties available in the market, which is why — are important.

These include the onion family such as spring onion, leeks, scallion and a wide variety of — such as sili leaves, ampalaya, alugbati, spinach, kangkong or swamp cabbage.

such as Irish potatoes and jerusalem artichokes.

They also include bamboo shoots or labong and coconut pit o ubod.

Choose vegetables that are crisp, firm and bright in color with no signs of decay, blemishes or rotting.

These are the stalks supporting the leaves, flowers, or fruits.

4. Select those which are in — because they are —3

are parts of plants that are consumed by humans or other animals as food.

which include sweet potato, cassava, carrot, radish, turnip, sugar beets, and purple yam or ube.

f. Legumes should be free from

They include the stems of the leaves of kangkong, celery, kintsay, alugbati, lettuce, mustard and petsay.

These are now increasingly being used by hotel restaurant and instuitions.

These are UNDERGROUND BUDS that are made of very SHORT STEMS covered with layers

e. Root crops should be free from

9. Here are some characteristics of good quality vegetables: a. leafy vegetables

2. Vegetables are available —6

d. Beans such as Baguio beans and sitaw (string beans)

inspect the product for

Purchasing fresh vegetables prresents PROBLEMS especially if PURCHASED IN BULK because of the following reasons: 1. The market is subject to constant — between supply and demand due to —, an other factors. 2. The — nature of vegetables.

b. Fruit vegetables such as (putols) patola(sponge gourd), upo (bottle gourd), okra (lady finger), talong (eggplant), labanos(radish), and sayote.

With improved methods of —, FROZEN are now more available.

These include those cook as viands such as ampalaya, patola, upo, kalabasa, kamatis, langkang hilaw, bell pepper, and siling pansigang

When inspecting the CONTENTS, one must measure the — between the product and the — to determine the —

such as mungo beans, broad beans, garbanzos or chickpeas.

includes beans, lentils, potatoes sweet potatoes, carrots, spinach garlic, onion, ginger, mushroom, and tomatoes,