When preparing vegetables that are prone to infestation, what general practice is advised?

Inspecting for visible insects is regarded as a crucial practice when preparing vegetables that are prone to infestation. This approach emphasizes the importance of vigilance and thoroughness in food preparation. Many pests can be visible on the surface of vegetables, and their presence can lead to health risks if not addressed. By carefully examining the vegetables, one can remove any insects or signs of infestation before cooking or consuming them.

This method is not only effective in ensuring the cleanliness of the produce but also aligns with food safety principles, allowing for a more thorough understanding of what is being consumed. It allows for immediate action to be taken in removing pests without relying on additional treatments or methods. While cooking, using chemical rinses, or freezing can be effective steps in certain contexts, they don't directly address the potential presence of insects as directly and effectively as a physical inspection does. Thus, the emphasis on inspecting vegetables serves as a proactive measure to maintain quality and safety.