Chapter 21-22

Chapter 21-22 - 00:24 Chap21

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00:24    Chap 21     1.  Fresh vegetables should be selected according to seasonal availability.  Using  a vegetable at the peak of its season has several advantages (best selection,  lowest prices, vegetable texture, color and flavor are at their peak).     2.               Irradiation, canning and freezing are  three processing techniques  commonly used to extend the shelf life of vegetables.  The irradiation process  uses ionizing radiation to sterilize foods.  Canned vegetables are the backbone of  menu planning for manned food service operations and in commercial canning,  raw vegetables are cleaned and placed in a sealed container then subjected to  high temperatures for a specific period.  Frozen vegetables are almost as  convenient to use as canned.    3.                 Vegetables are not to be stored in a conventional refrigerator.   Some  fresh vegetables are best stored at temperatures between 40 and 60 degrees  separated in a produce refrigerator.  The colder temperatures cover the starches 
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Chapter 21-22 - 00:24 Chap21

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