preparing vegetables. lesson objectives improve the quality of vegetables served. improved the...

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!