| VEGETABLE QUALITY POINTS (3 of 5) |
Hospitality
and Catering |
|
| At certain times of the year vegetables become woody or do not have a prime texture, generally due to either being premature in the season or as the vegetable goes to seed. |
 |
| Where prices for vegetable are high or at least not cheap, out of season vegetables for instance will be imported and do not have the flavour or texture of main crop produce. |
| When in doubt - Check it out |
|
|
|
|
