VEGETABLE

COOKERY
 INFORMATION SHEET
CLASSIFYING VEGETABLES

In this lesson, you will be able to:

 Identify the importance of classifying vegetables
 Determine the different ways in classifying vegetables
 Determine the characteristics of each classification of vegetable

INTRODUCTION

Classifying vegetables can be done in many ways. Some are more helpful to
the cook than others. Putting vegetables based on their botanical origin is
not always helpful. Classifying vegetables helps you not only in preparing
but also in cooking up to storage that ensures maintenance of quality to the
vegetables.

Classifying Vegetables

The following vegetable categories are based on how vegetables are used in
the kitchen. For example, the vegetables listed under roots and tubers come
from several unrelated families, but they all have fairly solid, uniform
texture and are handled in similar ways. This is not a scientific
classification, and it is not the only way to group vegetables.

Roots and tubers

 Beet,Carrot, Celery root, Parsnips, Radish, Turnip, Rutabaga,

Jerusalem artichoke, Potato and Sweet potato

Cabbage family

 Cabbage, Broccoli, Cauliflower, Brussels sprouts, Kohlrabi

Onion family

 Onion, Scallion, Leek, Garlic, Shallot

Leafy greens

 Spinach, Beet greens, Lettuces, Endive, Chicory, Swiss chard,

Watercress

Stalks, stems, and shoots

 Globe artichoke, Asparagus, Celery, Fennel

 INFORMATION SHEET

FRESH VEGETABLES
In this lesson, you will be able to:

 Identify the proper techniques in handling vegetables

 Determine how to look for the trimming loss in cooking vegetables
 Demonstrate the proper techniques in handling vegetables

INTRODUCTION
The best dishes are made with the use of the freshest ingredients. That is
why most of the time cooks prefer using fresh vegetables. In order to
preserve and maximize the good quality fresh vegetables have, it is
important to learn how to handle vegetables during preparation.

Washing

 Wash all the vegetables thoroughly.

 Root vegetables that are not peeled, such as potatoes for baking,
should be scrubbed very well with a stiff vegetable brush.

 Wash green, leafy vegetables in several changes of cold water. Lift

the greens from the water so that the sand can sink to the bottom.
Pouring off into a colander dumps the sand back onto the leaves.

 After washing, drain well and refrigerate lightly covered to prevent

drying if needed for later use.

Soaking

 With a few exceptions, do not soak vegetables for long periods.

Flavour and nutrients leech out.

 Cabbage, broccoli, Brussels sprouts, and cauliflower may be

soaked for 30 minutes in cold salted water to eliminate insects, if
necessary.

 Limp vegetables can be soaked briefly in cold water to restore

crispiness.

 Dried legumes are soaked for several hours before cooking to

replace moisture lost in drying. Dried beans absorb their weight in
water.

Peeling and Cutting

 Peel most vegetables as thinly as possible. Many nutrients lie just

under the skin.
  Cut vegetables into uniform pieces for even cooking.

 Peel and cut vegetables as close to cooking time as possible to

prevent drying and loss of vitamins through oxidation.

 Treat vegetables that brown easily (potatoes, eggplant, artichokes,

sweet potatoes) with an acid, such as lemon juice, or an
antioxidant solution, or hold under water until ready to use (some
vitamins and minerals will be lost).

 Save edible trim for soups, stocks, and vegetable purees.

Trimming Loss: Calculating Yields and Amounts Needed

Calculating yield:

Example: You have a 10lb AP Brussels sprouts. Percentage yield after

trimming is 80%. What will be your EP weight be?

First, change the percentage to a decimal number by moving the decimal

point two places to the left.

80% = 0.80

multiply the decimal by your AP weight to get EP yield.

10 lb x 0.80 = 8 lb

Calculating yield:

Example: You need 10 lb Brussels sprouts. How much untrimmed

vegetables do you need?

Change the percentage to a decimal number.

80% = 0.80

Divide the EP weight needed by this number to get the AP weight.

10 lb / 0.80 = 12.5 lb

Fresh Vegetable Trimming Loss Table

Product % Yield
Artichokes, globe 80% (whole trimmed)
Asparagus 55%
Avocado 75%
Beans, dried 15-20%
Broccoli 65-75%
Brussels Sprouts 80%
Cabbage 80%
Carrots 75-80%
Cauliflower 55%
Tomatoes 90% (peeled)
Eggplant 90%
Potatoes 80%

Fresh Vegetable Pre-preparation

Trimming Asparagus

 With a vegetable peeler, pare the stalk from about 2 inches (5 cm)
below the tip down to the base.
 Cut or break off the hard, woody bottoms of the stems.
 Another method used by many chefs is to break off the stems first and
then peel the stem.

Preparing Avocado

 To remove the pit or seed from the cut avocado, strike it sharply (but
carefully) with the heel of a chef’s knife.
 Twist the knife slightly and pull out the pit.

Roasting Peppers

 Roast the peppers over an open flame until the skins blacken. For
large quantities you may do this under a broiler or in a hot oven. In
this case, the skins will not darken as much but can still be peeled
off.
 Wrap the peppers in plastic wrap while they are still hot. This helps
loosen the skins.
 Peel off the loosened skin. You may do this under running water to
help rinse off charred skin, but some nutrients and flavour may be
lost.

Preparing Tomato Concasse

 Blanch the tomato in a pot of boiling water until the skin is starting to
peel off. Drain well.
 Make an incision halfway through each tomato.
 Through the incision, remove the seeds of the tomatoes.
 When the seeds are removed, cut the tomatoes in half.
  Carefully remove the skin from each piece of tomato.
 Dice the seeded tomato or chop it coarsely.

INFORMATION SHEET
AN ESSENTIAL GUIDE TO VEGETABLE CUTS

There are a few basic skills that making cooking every day that much
simpler like mise en place and good knife skills for example. Learning and
practicing them may be tricky but once you’re au fait with them, they
become second nature. Knife skills are a wonderful thing to master.
The term mise en place literally translates to put things in their place
and this tells you everything you need to know about getting yourself
organized in the kitchen.
Doing your mise en place (prepping all your veggies) before your start
cooking will help you work more efficiently, more safely and economically, as
you won’t waste masses of produce. We list a few basic knife skills for you to
practice so that you’re one step closer to becoming a kitchen maestro.

Vegetable Cuts
Julienne
Whatever fruit or vegetable you’re working with, you’ll want to peel
and trim it. If you’re working with a carrot, cut it in half so you have two
equal lengths to work with. Then, trim off one end so that you have a secure
base to work on. Then cut off little blocks, and then slice those into even
little sticks, otherwise known as julienne. The dimensions for julienne are
roughly 3mm x 3mm x 5cm. As the name suggests, Julienne fine is an even
finer version of the same cut (0.5mm × 1.5mm × 3-5 cm).
Jardiniere
Similar in shape to julienne, a jardiniere cut is slightly bigger,
however, they are roughly 5mm x 5mm x5cm (although, they can be slightly
longer).
Batonnet
This cut sits between the Julienne and baton and usually measures
about 5 cm in length and 1 cm width.
Baton
A much larger, thicker version of julienne and jardiniere cut, a baton
usually measures about 1.5 x 5 cm.

Large Dice (Carré)

Large dice is pretty much what the name says – a cubed cut
measuring 2 cm evenly all round.
Medium Dice (Parmentier)
Medium dice is the same style cut as large dice, just slightly
smaller around 1.5 cm
Small Dice (Macedoine)
Macedoine is also a cube shape, but one that measures about 5-6
mm.
Brunoise
A small dice measuring 3 mm.
Brunoise Fine
An even finer dice measuring in at 1.5 mm.

Tourné
A rather 70s cut, the tourné shape resembles a football and is usually
thumb-length. This may sound simple enough, but the cut always needs
seven sides.
Rondelle
As the name suggests, a rondelle cut is when the vegetable is cut into
circular rounds or disks.
Oblique
Just as in French, this knife cut is cutting vegetables diagonally into
obliques.
Paysanne
Paysanne refers to a thinly sliced cut and is often the same shape as
the vegetable, so, for example, a carrot might be thin round slices. Think of
slicing vegetables on a mandolin to help visualise how a paysanne cut would
be.
Lozenge
A diamond-shaped cut.
Parisienne
Not technically a knife cut, a Parisienne cut requires a Parisienne
scoop, a small ice cream scoop shaped piece of equipment. There are varying
sizes of scoop shape.
Chiffonade
This is a great way of serving soft herbs (parsley, coriander, mint etc)
as garnish. What you want to do is take your herbs off the stems so you’re
just left with the leaves. Then gather them together and stack the leaves in a
neat little pile, then curl them so the pile is nice and tight and then very
finely slice the leaves. You want to make sure that you’re slicing, not
chopping. This is not the time to be pressing hard, you want to keep the tip
of your knife in one spot and slide the knife’s blade backward and forwards
to create a thin ribbon.
Emincer
A very fine knife cut usually refers to an onion preparation (thin
slices).
 INFORMATION SHEET
PROCESSED VEGETABLES

In this lesson, you will be able to:

 Identify the different types of processed vegetables

 Determine how maintain quality in handling processed vegetables
 Determine the proper techniques in cooking processed vegetables

INTRODUCTION

It is generally agreed that the quality of frozen or canned vegetables can

never equal that of the best-quality fresh product at its peak of maturity,
prepared properly, and cooked while it’s still fresh. However, because of the
high perishability of fresh produce, seasonal variations in availability and
price, and the amount of labor required to handle fresh produce in
commercial kitchens, food service relies, to a great extent, on processed
vegetables. Therefore, it is important to know how to handle processed foods
properly. Your goal should be to make them as close as possible in quality to
the best fresh produce.

Handling Frozen Vegetables

Checking Quality

Examine all frozen products when received to make sure there has been no
loss of quality. Check in particular for the following:

Temperature

 Check the temperature inside the case with a thermometer.

 Is it still 0◦F (-18◦C) or below, or have the vegetables begun to thaw
during shipment?

Large ice crystals

A little frost is normal, but lots of ice means poor handling.

Signs of leaking on the carton

 This is another obvious sign of thawing.

Freezer burn
  Open a package and check the vegetables themselves.
 Is the color bright and natural, or is there any yellowing or drying in
the surface?

Handling Canned Vegetables

Checking Quality

Reject damaged cans on receipt

 Puffed or swollen cans indicate spoilage.

 Small dents may be harmless, but large dents may mean that the
can’s protective lining has been damaged.
 Avoid rusted or leaking cans.

Know the drained weight

 This varies with different grades of different vegetables and should be

specified when ordering.
 Typical drained weights are 60 to 65 percent of total contents.
 You must know this drained weight in order to calculate the number
of serving the can contains.
 Some canned products, such as tomato sauce and cream-style corn,
have no drained weight because the entire contents are served.

Check the grade

 Grades are determined by the packers or the federal inspectors.

 Grades are based on factors like color, absence of defects, and sieve
size (size of individual pieces).
 Check to see if you receive the grade you ordered (and paid for).
 Grade A – fancy
Grade B – extra standard (for vegetables) or choice (for fruits)
Grade C – standard

Cooking canned vegetables

 Wipe the top of the can clean before opening. Use a clean can opener.
 Drain the vegetable and place half the liquid in the cooking pot. Bring
it to a boil. This shortens the heating time of the vegetable.
 Add the vegetable and heat to serving temperature. Do not boil for a
long time. Canned vegetables are fully cooked – in fact, usually
overcooked. They only need to be reheated.
 Heat as close to serving time as possible. Do not hold in steam table
for long periods.
  Season and flavour with imagination. Canned vegetables require more
creativity in preparation than fresh because they can be pretty
dreary when just served plain.
 Season the liquid while it is coming to a boil, before you add the
vegetable. This will give the flavours of the herbs and spices time to
blend.
 Butter enhances the flavour of most vegetables and it carries the
flavours of other seasonings that you choose to add.
 Dress up the vegetables with added flavours and garnishes, such as
beets or sauerkraut with caraway and limas or green beans with
crisp crumbled bacon.

Handling Dried Vegetables

Dried Legumes

 The three most important types of dried legumes are kidney beans,
peas, and lentils. Most of the many-colored beans are types of
kidney beans, peas, and lentils.
 Dried peas are usually husked and split to speed cooking time.
 Lentils are small, lens-shaped legumes that have shorter cooking
times than kidney beans.
 Other types of dried beans include chickpeas or garbanzos, fava
beans, and lima beans.

Procedure for Preparing Dried Legumes

1. Pick over to remove any foreign particles and rinse well.

2. Soak overnight in 3 times their volume of water. (Split peas and
some lentils do not require soaking. Check package directions).
3. Simmer, covered, until tender. Do not boil, or the vegetables may
toughen. Some beans require up to 3 hours of simmering.
 4. If you forget to soak beans overnight, an alternative method can be
used. Put the beans in a cooking pot with 3 times their volume of
cold water. Bring to a boil. When water boils, cover tightly and
remove from the heat. Let stand for 1 hour. Then proceed with step
3.

Freeze-dried and Other Dehydrated Vegetables

 Drying has always been important method for preserving vegetables,

especially before modern canning and freezing techniques were
developed. Modern technology has developed additional methods for
drying foods, so a great variety of dried products is on the market.
 Follow manufacturer’s directions for reconstituting these products.
Many need to be soaked in cold or warm water for specific lengths of
time. They continue to absorb water as they are simmered.
 Instant dried products, especially potatoes, require only the addition
of boiling liquid and seasonings to be ready to serve. Again,
manufacturer’s directions vary with their brands.
 An important category of dried vegetables is dried mushrooms. Many
flavourful wild mushrooms are in season for only a short time and
are in limited supply at high prices. They are available year round in
dried form. Dried mushrooms should be soaked in hot water until
soft, then drained and lightly squeezed before being cooked. The
flavourful soaking liquid is trained and used as a flavoring for
cooking liquids and sauces.
 INFORMATION SHEET
GENERAL RULES AND STANDARDS OF COOKING VEGETABLES

In this lesson, you will be able to:

 Identify the different general rules of vegetable cooking

 Determine the principle behind each general rules of vegetable
cooking
 Demonstrate proper technique in following the general rules in
vegetable cooking

INTRODUCTION

Knowing and understanding how vegetables change as they cook will

help you understand the importance of the general rules of vegetable
cooking. You should now be able to explain the reason of the following rules
in cooking.

General Rules of Vegetable Cooking

 Do not overcook.
 Cook as close to service time as possible and in small quantities.
Avoid holding for long periods of time on a steam table.
 If the vegetable must be cooked ahead, undercook slightly and
chill rapidly. Reheat at service time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Start with boiling, salted water when boiling vegetables.
 Cook green vegetables and strong-flavored vegetables uncovered.
 To preserve color, cook red and white vegetables in a slightly acidic
(not strongly acidic) liquid. Cook green vegetables in neutral liquid.
 Do not mix batches of cooked vegetables.

Standards of Quality

The first thing that a customer notices in a dish is how it looks,

followed by how it tastes and so on. The same goes for cooked vegetables. In
this lesson you will learn the standard of quality you need to look for in
cooked vegetables.

Standards of Quality in Cooked Vegetables

Color
  Bright, natural colors
 Green vegetables, in particular, should be fresh, bright green, not olive
green.

Appearance on plate

 Cut neatly and uniformly. Not broken up.

 Attractively arranged or mounded on plate or dish.
 Not swimming in cooking water.
 Imaginative and appropriate combinations and garnishes are always
well received.

Texture

 Cooked to the right degree of doneness

 Most vegetables should be crisp-tender,not overcooked and mushy,
but not tough or woody either.
 Vegetables intended to be soft (potatoes, squash, sweet potatoes,
tomatoes, vegetable purees) should be cooked through, with a
pleasant, smooth texture.

Flavour

 Full, natural flavour and sweetness, sometimes called “garden-fresh”

flavour. Strong-flavored vegetables should be pleasantly mild, with
no off flavours or bitterness.

Seasonings

 Lightly and appropriately seasoned. Seasonings should not be too

strong and not mask the natural “garden” flavours.

Sauces

 Butter and seasoned butters should be fresh and not used heavily;
vegetables should not be greasy.
 Cream sauces and other sauces should not be too thick or too heavily
seasoned. As with seasonings, sauces should enhance, not cover
up.

Vegetable combinations

 Interesting combinations attracts customers.

 Flavours, colors, and shapes should be pleasing in combination.
 Vegetable should be cooked separately and then combined to allow
different cooking times.
 Acid vegetables (like tomatoes) added to green vegetables will discolour
them. Combine just before service.
 INFORMATION SHEET
CONTROLING QUALITY

A. CHANGES DURING COOKING

In this lesson, you will be able to:

 Identify how cooking affects vegetables
 Determine the different ways how cooking affects vegetables
 Determine how the different changes in cooking occurs

INTRODUCTION

As a cook, you have a choice of many kinds of vegetables and many cooking
methods. Not surprisingly, then, you are also faced with the necessity of
learning many rules for cooking vegetables.

Changes during Cooking

Many guides of vegetable cookery simply present a long list of rules

to remember. You should be able to understand the principles more easily,
however, if you first learn how vegetables change as they cook and how to
control those changes. It is recommended that you not only memorize what
to do but also understand why you do it.
Cooking affects vegetables in four ways. It changes the following:
 Texture
 Flavor
 Color
 Nutrients

The change in these four characteristics determines the outcome of

the dish that you are cooking. You can control these changes if you
understand how they happen.
Unfortunately, there is still legitimate controversy among chefs about
proper vegetable cooking techniques. Modern technology has not yet solved
all the problems that experienced chefs tackle every day in the kitchen.

Controlling Texture Changes

Changing the texture is one of the main purposes of cooking

vegetables. It enables the customers to experience vegetables in its various
facets. Texture it vegetables can be represented in various degrees
depending on the cooking technique to be used.
 INFORMATION SHEET

DIFFERENT METHODS OF COOKING VEGETABLE

As consumers demand healthier menu options, professional kitchens

today are incorporating more vegetables into their menus. The popularity of
locally grown and organic foods, along with the rise of vegetarian and
Mediterranean diets, has made vegetables very much in demand. Because
vegetables are delicate in nature and deteriorate quite rapidly, they must be
handled with extra care to maintain their integrity.

Vegetables are cooked to develop color, texture, and flavor. Because of

the vast varieties, cooking methods vary depending on the desired end
result. In professional foodservice production vegetables are often blanched
or par cooked in boiling salted water as a mise en place step, and finished
by other cooking methods such as sautéing, frying, or roasting.

Equally important in this process is the added step of shocking the

vegetables in an ice water bath, which brightens and sets the color making
them more visually appealing. Some vegetables like roots or dried legumes
need prolonged cooking to tenderize and make them digestible, while others
like tender leafy greens, may only need a few seconds to help set their color.
Deep-frying, grilling, braising, and roasting develop distinct textures, colors
and flavors through carmelization or the addition of flavorful liquids.

Cooking Vegetables

 Cooking activates flavor molecules and provides important textural

changes to vegetables
 Use optimal cooking methods and techniques to preserve color, flavor,
texture and nutrients
 Overcooking can create bitter or unpleasant flavors to develop in
vegetables from the cabbage family; avoid overcooking
 Vegetables in the onion family mellow and sweeten when cooked

Terminology

Common culinary terms used in cooking vegetables, including boiling,

deep-frying, roasting, or grilling. Here are a few that are often used in
vegetable preparation.

Blanch – To briefly cook for from 30 seconds up to two minutes. This

method is used for tomato concassé or stone fruits like peaches to loosen
the skin for peeling. It is also used for tender leafy greens and herbs
(spinach or basil.)

Par Boil/Par Cook – Partially cooking for a longer time than the blanching
process. This may mean cooking the ingredient half-way or more for
finishing on the service line. This method is also applied to vegetables,
pasta, rice and other grains.

Al Dente – An Italian term meaning “to the tooth”, used to describe pasta
that is tender but still firm to the bite. This term is used to describe the
correct degree of doneness for vegetables, grains and other foods.  

Moist Heat Cooking Methods

Boil/A l’anglaise

The French term “a l’anglaise” refers to cooking foods in water or other

liquids. Chef Thomas Keller of the French Laundry and Per Se restaurants
calls this “Big Pot Blanching”. It is a mise en place method commonly used
in professional kitchens when prepping quantities of vegetables for service.

Most any vegetable can be blanched, par-cooked, or fully cooked in

this fashion.The vegetables are submerged in a large quantity of rapidly
boiling water that is highly salted and then cooked for a proscribed amount
of time.They are then drained and plunged into an ice water bath to stop the
cooking process.

The blanching and shocking method brightens and sets the color of
the vegetables, especially green varieties.
Additionally, blanching acts as a preservative because the process
deactivates enzymes that turn plants soft, brown, or otherwise unsavory.
Simmer

Some vegetables require a gentler moist heat cooking process.

Potatoes, when cooked by moist heat methods, should be simmered and not
boiled, because boiling will break down and disintegrate the potatoes leaving
some of it behind in the cooking liquids.
Potatoes are one of the exceptions to the moist heat cooking process because
they are started in cold water and slowly brought to a simmer. This cooks
the potato more evenly and reduces the risk of overcooking.

Poach
 Poaching is a low-heat cooking method, from 180-190˚F/82-88˚C, in
aromatic liquids including court bouillon, stock, broth, coconut milk, juice,
butter or oil. This method is used for hearty root vegetables with stable
pigment colors including carrots, parsnips, rutabagas and turnips. Other
vegetables including fennel, onions, artichokes and leeks also can be cooked
in this style.

The butter or oil poaching method is similar to a confit cooking

method. It requires more cooking time, from 10 minutes up to an hour,
depending on the type of vegetable and its size.

Sous Vide

Cooking by the sous vide method is done in a vacuum package with

an immersion circulator or hot water bath at190 °F / 88 °C. The vegetables
are trimmed, lightly seasoned, oiled and sealed. The cooking temperature
and method are similar to poaching. The advantage of vacuum packaging is
that it locks in all the flavors of the vegetables. The process can be used for
any type of vegetables.

Tips for Sous Vide Vegetable Cooking

 Clean and prep vegetables into uniform shapes.
 Place vegetables in a vacuum pouch; add seasoning and oil or butter.
 Vacuum seal the pouch.
 Set thermal circulator or hot water bath to a temperature of 190 °F /
88 °C.
 Immerse the vegetables in the thermal circulator for the desired
amount of time.
 Remove and serve immediately or shock in an ice bath to hold for later
service. Reheat in a thermal circulator to the desired temperature.
 Although the sous vide method means cooking “under pressure” with
vacuum sealed bags, this method can be modified if a vacuum
packaging machine is not available.
 A hot water bath closely monitore with a thermometer can be
improvised for a thermal circulator.
Steam

Tips for Steaming Vegetables

 Clean and cut vegetables into uniform shapes.

 Prepare a steamer set up in a pot with water and a perforated pan.
 Bring the water to a boil.
 Add the vegetable and cover with a lid.
 Cook the vegetables to the desired degree of doneness.
 Season and serve immediately or shock in an ice water bath for later
use.

Glaze

Sometimes called pan-steaming, the method of glazing is used for a

wide variety of vegetables. Glazing is done in a shallow pan with a small
amount of water, along with butter, sugar and salt. Add other herbs and
spices as desired. Various liquids including wine, stock, or juice can be
incorporated. Substitute olive oil or other infused oils for butter, and other
sweeteners including honey and maple syrup for sugar. Start the vegetables
from a raw state or par-cook and finished to order with a prepared glaze.
Braise/Stew
 Combination cooking methods, braising and stewing, begin by searing
or sweating the ingredients in fats and then adding liquids. Braises are
simple preparations of leeks or celery, heartier items of braised cabbage or
sauerkraut, or complex ones including ratatouille and Moroccan vegetable
tagine. Aromatics including onions or shallots, and garlic are layered with
bacon, ham, or salt pork. Peppers add a spicy heat. Wine or citrus juices
brighten up the preparation. Herbs and spices add depth and finish.

Tips for Braising and Stewing Vegetables

 Clean and prep all ingredients needed for the braise or stew.
 Begin by sweating aromatics including onions, shallots or garlic in a
braising pan.
 Add other ingredients from least tender to most tender as the
vegetables are cooking.
 Season with salt, pepper and spices.
 Add liquids including stock, wine, juice, coconut milk, or tomato
sauce.
 Cover and stew or braise either on the stovetop or in an oven. Finish
the braise or stew by reducing or thickening the liquid if needed.
 Remember that vegetables are relatively tender and will cook quickly
so monitor closely to avoid overcooking.
Dry Heat Cooking Methods

Sauté

Sautéing vegetables are done from either a raw or a par cooked state.
If the vegetables are naturally tender like spinach, they can be quickly
sautéed with a little shallot and garlic in olive oil or butter and finished with
seasoning. Green beans, carrots and other vegetables are usually par-
cooked a l’anglaise and finished a la minute, in the same manner as tender
raw vegetables. Remember to have the pan hot.

Avoid overloading the pan because it causes the temperature to drop

and creates a steaming effect instead of sautéing. Stir-Frying is a sautéing
process achieved in a wok. The technique is similar to sautéing and can be
done in a sauté pan if a wok is not available.

Tips for Sautéing

  Clean and cut vegetables into uniform shapes.
 Blanch or par cook vegetables as needed.
 Heat a sauté pan to a medium high temperature.
 Add the oil or fat to the pan.
 Add aromatics including shallots and garlic if desired.
 Add the vegetables to the pan.
 Avoid overloading the pan which drops the temperature and creates a
steamed effect.
 Cook the vegetables tossing occasionally to heat and cook evenly.
 Season with salt, pepper, herbs and/or spices.
 Serve immediately

Fry

Frying vegetables produces a crisp texture with a caramelized taste. It

uses more fats or oils in the cooking process than sautéing and is divided
into two categories; Pan-Fried and Deep-Fried. Vegetables cooked using
these methods are often coated with breading or are batter dipped to create
fritters, tempura. The product may be pre-cooked or par-cooked before being
finished by frying. Proper oil temperature is important to evenly cook the
product, and provide a crisp texture and a golden color. Too much heat will
overcook the coating while leaving the vegetables cold or raw. Too little heat
and the product will be soggy and oily. For most frying methods, a
temperature of 325-350˚F/160-180˚C is ideal.
Tips for Pan-Frying Vegetables

 Prep ingredients and if desired bread the items with a three stage
breading process of flour, egg wash and breadcrumbs.
 Heat a large sauté pan or cast iron skillet
 Add oil to a depth of ⅛-¼”/3-6mm. Heat to approximately 325-
350˚F/160-180˚C
 Add the items and cook to a golden brown.
 Avoid crowding the pan as this will slow the cooking process, lower
the cooking temperature and produce a soggy product from the
increased moisture in the pan.
 Turn the items as needed to evenly cook the product on all sides.
 Drain on paper towels and season with salt and pepper.
 Serve immediately or hold hot to maintain texture.

Deep-Fry
 Deep frying is submerging food in hot oil at a temperature between
325-375˚F/160-190°C. When food is surrounded by hot fat, the surface
quickly seals preventing moisture from seeping out of the product.
Successful deep frying produces a crisp texture and a moist cooked filling on
the inside.

As with pan frying, the foods are often breaded with a three stage process.
Vegetables can be sliced or julienne before breading to produce onion rings
or eggplant fries. Croquettes can be prepared with cooked and diced
vegetables and other ingredients bound with a sauce which are then shaped
and breaded. Or in the case of potatoes and other root vegetables, they can
be blanched and fried in various shapes or sliced and fried crisp to create
chips.

Batters prepared with buttermilk, beer or other liquid can also be

used for deep frying. Japanese tempura uses a light batter to coat the foods
before frying giving the finished product a very pale color yet light and crisp
texture. Vegetables and other ingredients can also be combined with the
batter and dropped from a scoop to produce fritters.

Deep-frying involves two methods for cooking items depending on

whether they are breaded or batter fried. Breaded products usually use the
basket method and batter frying uses the swimming method to avoid the
problem of the batter sticking to the basket. Batter-fried items are dipped
with a tongs and added to the fryer. A tongs, spider, or skimmer is used to
turn and lift the product from the fryer once finished cooking.

Fritters

Grill/Broil
 Grilling and broiling vegetables provides a rustic compliment to
menus. A variety of vegetables do well on the grill, but some stand outs
include asparagus, corn, eggplant, mushrooms, peppers, onions, tomatoes,
along with summer and winter squash varieties. With extra care, cabbage
and other leaf vegetables like radicchio, endive, or romaine can also be
grilled.  

Grilling and broiling of vegetables is typically done at a lower

temperature than meats, from approximately 375-450 °F/190-230˚C.

The vegetables are often sliced, seasoned, and tossed or brushed with
oil before grilling. Marinades or vinaigrettes can also be incorporated either
before or after cooking. Radicchio and other leafy vegetables can be cut into
wedges with the core intact to hold them together. They can also be cut into
various shapes and skewered to make kabobs as vegetarian options or
combined with meats, poultry or seafood.

Broiling of vegetables is performed similar to grilling. Prepping is the

same but the vegetables are placed on a broiler pan and set under the heat
element. As with grilling, the vegetables should be turned so they brown and
cook uniformly.  Broiling is often done to char peppers and tomatoes for use
in sauces and salsa.

Tips for Grilling and Broiling Vegetables

 Prep-heat the grill or broiler between 375-450 °F/190-230˚C

 Clean and cut vegetables into uniform shapes
 Season with salt and pepper, brush or toss with oil or marinade
 Place on grill and begin cooking
 Turn vegetables to brown and score and brush with additional
marinade or oil to prevent drying
  Remove vegetables when the skin begins to blister and the middle
becomes soft.
 Remove when done and serve
 Different vegetables will take different amounts of time to cook. Plan
on grilling for 5 to 20 minutes
 Place small vegetables on skewers or use a grilling basket

Roast/Bake

Roasting brings out the natural sweetness in vegetables by

concentrating the flavors and caramelizing the natural sugars in them.
Almost any vegetable, including artichokes, beans, cauliflower, and winter
squash are good candidates for roasting.

Heat and surface area are important in roasting because the smaller
the vegetables are cut the higher the oven temperature needs to be. Halved
winter squashes should be cooked at 350˚F/175˚C degrees while smaller cut
vegetables including asparagus, beans, or zucchini will need a hotter oven,
about 425˚F/220˚C. The vegetables are tossed with salt, pepper and oil.
Additional spices can be added as desired. Fresh herbs are usually added at
the end of the roasting process. Spread the vegetables out in a single layer
to facilitate browning.
Tips for Roasting and Baking Vegetables

 Preheat oven between 350-425˚F/175-220˚C

 Cut vegetables in uniform shapes
 Toss the vegetables with salt, pepper, spices, and oil
 Spread the vegetables out in a single layer on a sheet pan lined with
parchment paper
 Place in oven and check after 10-12 minutes
 Turn the vegetables so they brown evenly
 Continue to cook until the desired degree of doneness is reached
 Check the doneness by tasting a piece for its texture
 If the vegetables are browned but not tender add a few drops of water
to stop the browning process and continue to cook in the oven

Gratin/en Casserole

A baked gratin combines vegetables with sauces or other ingredients

that are layered in a casserole, and topped with bread crumbs or cheese.
Winter squash, Brussels sprouts, broccoli, and cauliflower are all types of
vegetables that work well in a gratin.
 Blanch the vegetables prior to combining with a sauce, heavy cream,
or stock. Sautéed aromatic vegetables including onions, garlic, or leeks add
a nice compliment as do additional herbs and spices. Place in a buttered
casserole and top with bread crumbs and/or hard grating cheese (Gruyere,
Parmesan, and/or Romano). Bake in an oven and finish by browning under
a broiler or salamander. Finish with vinegar, toasted nuts, dried fruits
(currants, cranberries, raisins), or Parmesan cheese.
 INFORMATION SHEET
PREPARATION OF SAUCES AND ACCOMPANIMENTS FOR SERVING
VEGETABLES DISHES

Sauces
Is a term used in cookery to describe a wide range of flavored liquids
that are served as part of the meal, or dish. The addition of a sauce to a dish
can be used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.
Sauces come in a variety of different styles and consistencies. They
can be thick or thin, rich and creamy, or light and delicate. Depending on
the purpose, sauces can be strongly flavored, hot and spicy, or even sweet to
be served with a dessert.
The way in which the sauce is presented will depend very much on the
dish being served. The sauce may be served under the food, or served in a
separate dish or saucier.
Sauces are liquid and semi-liquid mixture.
Sauces are liquid that has been thickened by either:

 Egg yolks
 Roux
 Cornflour, arrowroot or starch
 Reducing cooking liquor or stock

Importance of Sauces

 Enhances flavour
 Some sauces helps in digestion. Ex.: Mint Sauce, Apple Sauce with
roast pork
 Enhances nutritional value of food
  Provides moisture, colour and shine to the food

Chef De Saucler
 Responsible for most of the sauces made in the kitchen of the Hotels
 He holds the one of the most demanding jobs of the kitchen in hotels

Accompaniments
 are complementary additions to the main ingredient of a meal.
Accompaniment also comes with a garnish of its own.

Sauces for Vegetables

Accompaniments for Vegetables

Sauce Boats

 A sauce boat, gravy boat or saucier is a boat-shaped pitcher in which

sauce is served. It often sits on a matching plate, sometimes attached
to the pitcher, to catch dripping sauce.
 Mainly sauce is served in this sauce boat in 5 hotels.
 INFORMATION SHEET NO. (TITLE)
STORE VEGETABLE DISHES
Leave refrigerated produce unwashed in its original packaging or
wrapped loosely in a plastic bag. (Exceptions, such as mushrooms and
herbs, are noted below.) If your greens seem sandy or dirty—think
lettuce from the farmers’ market—rinse and dry them well, then wrap
them in a paper towel before placing in a plastic bag. Fruits and
vegetables stored at room temperature should be removed from any
packaging and left loose. The guidelines below assume that your
produce is ripe and ready to eat. Some items, like apricots and
avocados, will ripen faster in a paper bag on the countertop (see
below). The bag traps ethylene gas, which is released by the produce
and acts as a maturing agent. Want to speed the process up even
more? Put an apple in the bag, too.
Alfalfa sprouts Beets
Refrigerator: 3 days Refrigerator: 3 weeks
Tip: Separate the leaves from the roots
Apples before storing them separately in a
Refrigerator: 3 weeks plastic bag; the leaves will stay fresh
for up to 3 days.
Apricots
Refrigerator: 5 days Bell peppers
Tip: To ripen, keep at room Refrigerator: 1 week (green); 5 days
temperature in a paper bag until soft (red, yellow, and orange)
and fragrant.
Blackberries
Artichokes Refrigerator: 2 days (spread in a single
Refrigerator: 1 week layer on a paper towel–lined plate)
Tip: Discard damaged or moldy berries
Arugula, bagged and in clamshells before storing to prevent the spread of
Refrigerator: No matter how fresh the mold.
leaves look, follow the expiration date
on the package, since bacteria can Blueberries
develop. Refrigerator: 1 week
Tip: Discard damaged or moldy berries
Arugula, bunch before storing to prevent the spread of
Refrigerator: 5 days mold.
Tip: If the bunch has roots, wrap it in
a damp paper towel before bagging. Bok choy
Refrigerator: 3 days
Asparagus
Refrigerator: 3 days Broccoli
Tip: Trim the ends before wrapping Refrigerator: 1 week
the spears in a damp paper towel,
then in a plastic bag.
Avocados
Refrigerator: 3 days
Tip: To ripen, keep at room Refrigerator: 1 week
temperature in a paper bag until soft.
Bananas
Countertop: 5 days
Tip: Ripe bananas can be frozen for Cabbage, savoy and napa
baking (the skins will blacken, but the Refrigerator: 1 week
flesh will be fine).
Peaches
Refrigerator: 5 days
Tip: To ripen, keep at room
temperature in a paper bag until soft
and slightly fragrant.
Pears
Refrigerator: 5 days
Tip: To ripen, keep at room
temperature in a paper bag until soft. Refrigerator: 2 weeks
Peas, English and in pods
Refrigerator: 4 days
Tip: Leave them in the pods until
ready to eat.
Pineapple
Countertop: 5 days (whole)
Refrigerator: 3 days (sliced)
Plums
Refrigerator: 5 days
Tip: To ripen, keep at room
temperature until soft and the skins
develop a silvery, powdery coating.
Pomegranates
Refrigerator: 3 weeks (whole); 3 days
(seeds)
Potatoes, new and fingerling
Pantry: 5 days (make sure air can
Broccoli rabe
Refrigerator: 1 week
Brussels sprouts
Cabbage, green and red
Refrigerator: 2 weeks
Cantaloupe
Refrigerator: 5 days (whole); 3 days
(cut)
Tip: To ripen, keep at room
temperature in a paper bag. Before
slicing the melon, wash the rind
thoroughly to prevent the
transmission of bacteria.
Carrots
Cauliflower
Refrigerator: 1 week
Celery
Refrigerator: 2 weeks
Chard
Such as Swiss and rainbow
Refrigerator: 3 days
Cherries
Refrigerator: 3 days (in an open bag or
bowl)
Chili peppers, fresh
Refrigerator: 2 weeks
Note: Dried chili peppers will keep for
4 months in an airtight container.
Clementines
Refrigerator: 5 days
circulate around them)
Collard greens
Potatoes—red, russet, Yukon gold, Refrigerator: 5 days
and others
Pantry: 3 weeks (make sure air can Corn, unshucked
circulate around them) Refrigerator: Best on the first day; 3
days are possible.
Radicchio
Refrigerator: 4 days Cranberries
Refrigerator: 1 month
Radishes
Refrigerator: Best up to 3 days; 2 Cucumbers
weeks are possible Refrigerator: 5 days
Tip: Remove the leaves to prolong
freshness. Eggplant
Refrigerator: 5 days
Raspberries
Refrigerator: 3 days (in a single layer Endive
on a paper towel–lined plate) Refrigerator: 5 days
Tip: Discard damaged or moldy
berries before storing to prevent the Escarole
spread of mold. Refrigerator: 3 days

Rhubarb Fennel
Refrigerator: 1 week Refrigerator: 1 week
Tip: Do not eat the leaves; they can be
toxic if consumed in large quantities. Garlic
Pantry: 2 months (make sure air can
Rutabaga circulate around it)
Pantry: 1 week
Refrigerator: 2 weeks Ginger
Refrigerator: 3 weeks
Scallions Tip: Ginger can be frozen for up to 6
Refrigerator: 5 days months. It’s not necessary to thaw it
before grating.
Shallots
Pantry: 1 month (make sure air can Grapefruit
circulate around them) Countertop: 1 week
Refrigerator: 3 weeks
Snow peas
Refrigerator: 4 days Grapes
Refrigerator: Best up to 3 days; 1 week
Spinach, bagged and in clamshells is possible (in a bowl or ventilated
Refrigerator: No matter how fresh the plastic bag).
leaves look, follow the expiration date
on the package, since bacteria can Green beans
develop. Refrigerator: 1 week

Spinach, bunch Herbs, leafy

Refrigerator: 3 days Refrigerator: 3 days (basil, cilantro,
chives, tarragon); 5 days (parsley,
Squash, summer mint)
Refrigerator: 5 days Tip: Wrap the bunch in a damp paper
towel before bagging.
Squash, winter
Such as acorn, butternut, delicata, and Herbs, woody
spaghetti Such as rosemary and thyme
Pantry: 3 months (whole) Refrigerator: 2 weeks
Refrigerator: 1 week (cut)
Honeydew
Strawberries Refrigerator: 5 days (whole); 3 days
Refrigerator: 3 days (cut)
Tip: Discard damaged or moldy Tip: To ripen, keep at room
berries before storing to prevent the temperature in a paper bag. Before
spread of mold. slicing the melon, wash the rind
thoroughly to prevent the
Sugar snap peas transmission of bacteria.
Refrigerator: 4 days
Jicama
Sweet potatoes and yams Refrigerator: 1 week
Pantry: 2 weeks (in a paper bag)
Kale
Tangerines Refrigerator: 3 days
Refrigerator: 1 week
Kiwis
Tomatillos Refrigerator: 4 days
Refrigerator: 1 month (in a paper bag)
Leeks
Tomatoes Refrigerator: 1 week
Countertop: 3 days Tip: Cut off and discard the dark
Tip: To ripen, keep at room green tops and keep the roots intact.
temperature in a paper bag.
Lemons
Turnips Refrigerator: 3 weeks
Refrigerator: 2 weeks
Tip: Separate the leaves from the Lettuce, bagged and in clamshells
roots before storing them separately in Refrigerator: No matter how fresh the
a plastic bag; the leaves will stay fresh leaves look, follow the expiration date
for up to 3 days.
on the package, since bacteria can
Watercress, bagged and in develop.
clamshells
Refrigerator: No matter how fresh the Lettuce, head
leaves look, follow the expiration date Refrigerator: 5 days (iceberg can last
on the package, since bacteria can for 2 weeks)
develop.
Limes
Watercress, bunch Refrigerator: 3 weeks
Refrigerator: 4 days
Mangoes
Watermelon Refrigerator: 4 days
Refrigerator: 1 week (whole); 2 days Tip: To ripen, keep at room
(cut) temperature in a paper bag until soft.
Tip: If you can’t refrigerate the melon
whole, keep it in the pantry at a cool Mushrooms
temperature. Refrigerator: 1 week (in a paper bag)

Zucchini Mustard greens

Refrigerator: 5 days Refrigerator: 3 days

Nectarines
Refrigerator: 5 days
Tip: To ripen, keep at room
temperature in a paper bag until soft.

Okra
Refrigerator: 3 days (in a paper bag)

Onions
Pantry: 2 months (whole; make sure
air can circulate around them)
Refrigerator: 4 days (cut)

Oranges
Countertop: 3 days
Refrigerator: 2 weeks

Parsnips
Refrigerator: 1 month