Ways of Cooking

Vegetables
 Boiling and steaming
Vegetables are drained as soon as they are cooked and
then cool quickly under cold water to prevent overcooking
from the residual heat. They are reheated quickly by
sautéing in butter or other fat. Seasonings and sauces are
added at this stage.
Boiling Vegetables
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required
doneness.
 Green vegetables and strong flavored vegetables are cooked
uncovered.
6. Drain vegetables quickly to avoid overcooking.
Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking.
4. Steam for required time.
5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve at once, or cool
quickly.
 Sautéing and Pan –
Frying
Both methods may be used to complete cooking or
precooked or blanched vegetables. Also used for
complete cooking of raw vegetables.
Sautéing Vegetables
1. Prepare vegetables as required.
2. Place sauté pan on high heat.
3. When pot is hot, add small amount of clarified butter, oil or other
fat enough to coat the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will
be lowered too much and the vegetables will simmer instead of
sauté.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, remove from pan and serve.
Frying Vegetables
1. Prepare mise-en place. Use a griddle if only a small amount of
fat is required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree
of
browning.
4. Turn vegetables with a spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate
excess fat.
 Braising
The blanched or raw vegetable, is placed in the pan then
liquid is added (stock, water, wine) to cover vegetables,
then cooked slowly
Braising vegetable
1. Heat pan, add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking
liquid, or drained off the liquid and reduced over high heat before
serving to concentrate flavor
 Baking
Cooking starchy vegetables using heat of the oven, rather
than range top. Starchy vegetables are baked because
the dry heat produces a desirable texture.
Baking Vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.
 Deep – frying
Vegetables large enough to coat with breading or batter
may be fried. Quick – cooking vegetables can be fried
raw. Some, may be precooked by simmering or steaming
briefly to reduce the cooking time in frying.
Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).
3. Prepare food items as required. Apply breading or batter if
necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat