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Preparing Vegetables

Lesson Objectives
Improve the quality
of vegetables
served.
Improved the
variety of
vegetables served.
Improve the appeal
of vegetables
served.

Preparing Vegetables: Important


Terms

Blanch
Culinary*
Culinary Techniques*
Just-in-Time Preparation*
Mise en Place (meez-un-plahss) *
Nutrients*
Steaming
*Discussed in a prior lesson
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Important Terms (cont.)

Stir-Frying
Roasting
Water-Soluble Vitamins
Seasonal Produce*
*Discussed in a prior lesson

Mise en place

Cutting boards
Slicing equipment
Knives
Produce sink

Guidelines for Washing


Vegetables
Follow state or local health
department requirements.
Wash hands using the proper
procedure prior to handling
vegetables.
Wash, rinse, sanitize, and air-dry all
food-contact surfaces.
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Washing Vegetables (cont.)


Wash all raw vegetables thoroughly
under cold running water before
combining with other ingredients,
including:
unpeeled fresh vegetables served whole or cut.
vegetables that are peeled and cut.

Packaged vegetables labeled as


being previously washed and readyto-eat are not required to be washed.
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Washing Vegetables (cont.)


Scrub the surface of firm vegetables
using a clean and sanitized brush
designated for this purpose.
Remove any damaged or bruised
areas.
Label, date, and refrigerate fresh-cut
items.
8

Washing Vegetables (cont.)


What vegetables should be scrubbed
prior to preparation?
Produce Safety fact sheets.
Available at NFSMI.org

Best Practices for Handling Fresh


Produce in Schools fact sheet.
Available at NFSMI.org
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Menu Planning Tips


Offer more fresh vegetables daily.
Offer a dark green or deep orange
vegetable three to four times a week.
Try using herbs, spices, and lemon
for flavor in place of part of the salt.

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Menu Planning Tips (cont.)


Purchase fresh and frozen
vegetables.
Purchase oven-ready fries.
Look to local farmers as an
alternative to purchasing fresh
produce.
www.farmtoschool.org for more

11

Basic Principles
Basic Principles of Cooking
Vegetables:
- Smallest amount of liquid.
- Shortest amount of time.
- Scrub skin and leave skin on.

12

Activity
Demonstration: How to use a
vegetable brush.

13

Basic Principles (cont.)


Basic Principles of Cooking
Vegetables:
- Cut into largest pieces desirable
for
recipe.
- Follow the recipe or directions.
- Cook for just-in-time service.
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Activity
Demonstration: Cutting vegetables
into uniform pieces.

15

Basic Principles (cont.)


Follow the recipe for cooking a
vegetable to maintain a bright
color.
Use appropriate seasoning for
vegetables.

16

Activity
Discuss Flavor Enhancement Chart in
Participants Workbook.

17

Blanching
Culinary technique used to:
prepare vegetables for further
cooking (broccoli).
remove strong or bitter flavors (kale).
soften firm foods (carrots).
set colors of vegetables (snow peas).
loosen skins for peeling (ripe
tomatoes).
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Blanching (cont.)
Steps for blanching:
Prepare the washed, cut vegetable.
Bring water to a boil. Place vegetables in
boiling water and cook for 2 3 minutes or
until color of vegetables becomes brighter.
Drain all hot water.
Immerse vegetables into ice bath.
Drain vegetables well and store covered in
refrigerator.
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Video: Blanching Vegetables

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Cooking Method: Steam


Steam vegetables using a steamer or
oven.
Use a perforated or counter pan
when using the steamer.
Serve the hot vegetable at once.

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Activity
Discuss Vegetable Steamer Chart in
participants workbook.

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Video: Steamed Vegetables

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Cooking Method: Stir-Fry


List vegetables to be added to pan
starting with those that take longest
to cook.
Cut vegetables into uniform pieces.
Heat pan, add cooking medium, then
add vegetables.
Serve stir-fry vegetables at once.

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Video: Stir-Frying Vegetables

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Cooking Method: Roasting


Preheat oven to 325 to 350F.
Cut vegetable into uniform pieces.
Toss vegetables with olive oil or olive
oil blend (canola/olive).
Season vegetables according to
recipe.
Serve vegetables at once.

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Activity
Taste Test:
Roasted carrots.

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Video: Roasting Vegetables

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Cooking Method: Baked


Fries
Preheat oven to 425 to 450F.
Place a single layer of frozen
potatoes on sheet pan.
Limit sodium-based seasoning; try
other seasonings in place of salt.
Serve vegetables at once.

29

Video: Oven-Baked Fries

30

Activity
Discuss: Quality
Score Card for
Vegetables found
in participants
workbook.

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Thank You!
National Food Service
Management Institute
www.nfsmi.org
800-321-3054