Page 37 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Chapter 1
Basic Knowledge

• Vegetables are more vulnerable to bacterial contamination when they are cut.
Therefore, avoid cutting too soon before cooking.

• Consume vegetables with shorter storage period first (e.g. turnips,
tomatoes, bell peppers). Vegetables with a longer storage period (e.g.
cabbages, celery, carrots) could be consumed later and stored in the crisper
compartment. However, if vegetable becomes rotten, it should be discarded
regardless how long it has been stored.

• To avoid wastage, plan before you buy. Buy half of the vegetables with a
longer storage period and the other half with a shorter storage period. Cook
those that are more easily spoiled first.

Dietitian’s Reminder

Sprouted potatoes or those with green tubers should be discarded as they contain
glycoalkaloids, toxic substance that cannot be removed by cooking.

Cooking Tips

Storage of Vegetables:

Harvested vegetables continue to respire and transpire, producing gas and water molecules.
Therefore, they should not be stored in plastic bags or they will turn mushy. To handle vegetables
properly, remove the plastic bags or foam containers first. Then wrap the vegetables in a clean
kitchen towel to absorb moisture and keep them dry.

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