Buy vegetables in season.

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

Choose fruit vegetables according to

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.

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

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

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

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

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

measure the — by draining the content of the can

inspect the product for

count the — indicated in the label.

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

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

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

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

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

2. Vegetables are available —6

3. Select those that are clean, with no

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

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

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

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

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

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

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

As parts of plants, they include

These are underground parts of plants

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

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

such as Irish potatoes and jerusalem artichokes.

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

such as garlic, onion, leeks and shallots.

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

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

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.

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

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

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

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

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

e. Root crops should be free from

f. Legumes should be free from