Preparing Vegetables
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Lesson Objectives
• Improve the quality of vegetables served.
• Improved the variety of vegetables served.
• Improve the appeal of vegetables served.
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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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• Stir-Frying• Roasting• Water-Soluble Vitamins• Seasonal Produce*
*Discussed in a prior lesson
Important Terms (cont.)
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Mise en place
• Cutting boards• Slicing equipment• Knives• Produce sink
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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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• 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 ready-to-eat are not required to be washed.
Washing Vegetables (cont.)
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• 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.
Washing Vegetables (cont.)
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• 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
Washing Vegetables (cont.)
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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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• 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 information
Menu Planning Tips (cont.)
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• Basic Principles of Cooking Vegetables: - Smallest amount of liquid. - Shortest amount of time. - Scrub skin and leave skin on.
Basic Principles
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• Demonstration: How to use a vegetable brush.
Activity
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• Basic Principles of Cooking Vegetables: - Cut into largest pieces desirable for
recipe. - Follow the recipe or directions. - Cook for just-in-time service.
Basic Principles (cont.)
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Activity
• Demonstration: Cutting vegetables into uniform pieces.
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Basic Principles (cont.)
• Follow the recipe for cooking a vegetable to maintain a bright color.
• Use appropriate seasoning for vegetables.
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Activity
• Discuss Flavor Enhancement Chart in Participant’s Workbook.
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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 participant’s 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 350˚F.• 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 450˚F.• 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.
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Video: Oven-Baked Fries
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Activity
• Discuss: Quality Score Card for Vegetables found in participant’s workbook.
National Food Service Management Institute
www.nfsmi.org
800-321-3054
Thank You!