Question

Your father went to the green grocer to buy vegetables for your home . Which method do you think he must have used for selecting fresh and healthy vegetables

Answer 1

Answer:

choosing the right vegetables that are fresh and healthy by good observation skills.

Explanation:

Any person who usually doesn't go to the market to get vegetables need to know a few casual tricks and good observation skills to select and buy the good and hygienic vegetables.

for example :

• looking for tomatoes that are red enough and firm, without rot stains
• choosing greens like spinach that are fresh and not rot-wet.
• carrots, radish, potato, and onions must be firm in structure with dry texture and no stains of spoil
• choosing beans, beetroot ,and other vegetables that are not soggy and soft but the ones that are medium sized and not too old to be called fresh.

so following such tips could help a person to choose fresh and healthy vegetables.

Answer 2

Answer:

When shopping for vegetables, key factors are firmness and color. Choose those that are as firm or crisp as possible and consistent in coloring. Unlike fruit, the smell doesn’t play a big factor in a vegetable’s freshness, although anything that smells overly sweet or sour is likely passed its prime.

Explanation:

• Bell Peppers—Bell peppers should be firm and void of any soft spots. No matter which color pepper you are purchasing, look for consistency along the entire surface and avoid any split or broken stems.
• Cauliflower and Broccoli—Color is a key indicator of the freshness of these vegetables. Broccoli should be a pale green and cauliflower should be an off-white, void of any yellowing or browning. The heads should be heavy and compact.
• Corn—The husk of corn should be pale green and moist looking, free of any browning or drying.  Whether purchased with or without the husk, the kernels should be plump and firm to the touch.
• Root Vegetables—Carrots, beets, potatoes, and onions should be hard to the touch and free of any cracking or soft spots. If roots are still attached, they should be sturdy and crisp, void of any wilting.
• Leafy Greens—Use your fingers to assess as many layers of the greens as possible. Both the leaves and stalk of kale, lettuce, and cabbage should be crisp, void of wilting or browning. Check for any tears in the leaves. While a few are expected to occur during delivery, avoid any with tears that are beginning to brown.