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Lesson Objectives
Improve the quality
of vegetables
served.
Improved the
variety of
vegetables served.
Improve the appeal
of vegetables
served.
Blanch
Culinary*
Culinary Techniques*
Just-in-Time Preparation*
Mise en Place (meez-un-plahss) *
Nutrients*
Steaming
*Discussed in a prior lesson
3
Stir-Frying
Roasting
Water-Soluble Vitamins
Seasonal Produce*
*Discussed in a prior lesson
Mise en place
Cutting boards
Slicing equipment
Knives
Produce sink
10
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
Activity
Demonstration: Cutting vegetables
into uniform pieces.
15
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).
18
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.
19
20
21
Activity
Discuss Vegetable Steamer Chart in
participants workbook.
22
23
24
25
26
Activity
Taste Test:
Roasted carrots.
27
28
29
30
Activity
Discuss: Quality
Score Card for
Vegetables found
in participants
workbook.
31
Thank You!
National Food Service
Management Institute
www.nfsmi.org
800-321-3054