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ples r II. Directions: Match Column A with Column B. Write only the letter of your answer. Column A 1. Remember to choose vegetables that are in season to make sure that they are fresh and at their best. 2. Consider how the vegetables turn what you want it to be. 3. The factor to consider in buying vegetables which refers to the amount. 4. Vegetables have different shelf lives, know where to put it properly 5. Pick vegetables that are brightly colored and not bruised. 6. Fresh vegetables should not be withered and no soft spots. 7. The benefits of certain veggies should also be prepared food. considered with regards to the person eating the 8. The standard quality of cooked vegetables that should not mask the natural flavors. 9. This refers to the right degree of doneness of cooked vegetables. uniformly. 10. Vegetables should not broke, cut neatly and Column B a. Seasonings b. Texture c. Appearance d. Firmness e. Season f. Ways of cooking/preparation g. Budget/price h. Nutritional value i. Storage J. Color
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