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Preparing Vegetables

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Preparing Vegetables

Lesson Objectives

• Improve the qualityof vegetablesserved.

• Improved thevariety ofvegetables served.

• Improve the appealof vegetables

served. 2

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 Preparing Vegetables: Important erms

• !lanch

• "ulinary#•

"ulinary echniques#•  $ust%in%ime Preparation#

• Mise en Place &mee'%un%plahss( #

•

)utrients#• *teaming

#+iscussed in a prior lesson

,

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• *tir%-rying• oasting•

/ater%*oluble Vitamins• *easonal Produce#

#+iscussed in a prior lesson

0

Important erms &cont.(

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1ise en place

• "utting boards• *licing equipment•

nives• Produce sin3

4

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5uidelines for /ashingVegetables

• -ollo6 state or local healthdepartment requirements.

• /ash hands using the properprocedure prior to handlingvegetables.

• /ash7 rinse7 saniti'e7 and air%dry allfood%contact surfaces.

8

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• /ash all ra6 vegetables thoroughlyunder cold running 6ater beforecombining 6ith other ingredients7including: – unpeeled fresh vegetables served 6hole or cut. – vegetables that are peeled and cut.

•

Pac3aged vegetables labeled asbeing previously 6ashed and ready%to%eat are not required to be 6ashed.

9

/ashing Vegetables &cont.(

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• *crub the surface of rm vegetablesusing a clean and saniti'ed brushdesignated for this purpose.

• emove any damaged or bruisedareas.

• Label7 date7 and refrigerate fresh%cutitems.

;

/ashing Vegetables &cont.(

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• /hat vegetables should be scrubbedprior to preparation<

• Produce *afety fact sheets. • Available at NFSMI.org

• Best Practices for Handling FreshProduce in Schools fact sheet. • Available at NFSMI.org

=

/ashing Vegetables &cont.(

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1enu Planning ips

• O>er more fresh vegetables daily.

• O>er a dar3 green or deep orangevegetable three to four times a 6ee3.

•  ry using herbs7 spices7 and lemon

for ?avor in place of part of the salt.

@A

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• Purchase fresh and fro'envegetables.

• Purchase oven%ready fries.

• Loo3 to local farmers as an

alternative to purchasing freshproduce.

666.farmtoschool.org for more @@

1enu Planning ips &cont.(

http://www.farmtoschool.org/http://www.farmtoschool.org/

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• !asic Principles of "oo3ingVegetables:

 % *mallest amount of liquid. % *hortest amount of time.

 % *crub s3in and leave s3in on.

 

@2

!asic Principles

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• +emonstration: Bo6 to use avegetable brush.

@,

Cctivity

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• !asic Principles of "oo3ingVegetables:

 % "ut into largest pieces desirablefor

recipe.

 % -ollo6 the recipe or directions. % "oo3 for just%in%time service.

@0

!asic Principles &cont.(

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!asic Principles &cont.(

@8

• -ollo6 the recipe for coo3ing avegetable to maintain a bright

color.• Dse appropriate seasoning for

vegetables.

 

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Cctivity

• +iscuss Flavor Enhancement Chart  inParticipantEs /or3boo3.

@9

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!lanching

"ulinary technique used to:

• prepare vegetables for furthercoo3ing &broccoli(.

• remove strong or bitter ?avors &3ale(.

• soften rm foods &carrots(.

•

set colors of vegetables &sno6 peas(.• loosen s3ins for peeling &ripe

tomatoes(.

@;

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!lanching &cont.(

*teps for blanching:

• Prepare the 6ashed7 cut vegetable.

• !ring 6ater to a boil. Place vegetables in

boiling 6ater and coo3 for 2 F , minutes oruntil color of vegetables becomes brighter.

• +rain all hot 6ater.•

Immerse vegetables into ice bath.• +rain vegetables 6ell and store covered in

refrigerator.

@=

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Video: Blanching egetables

2A

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"oo3ing 1ethod: *team

• *team vegetables using a steamer oroven.

• Dse a perforated or counter pan6hen using the steamer.

• *erve the hot vegetable at once.

2@

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Cctivity

• +iscuss egetable Steamer Chart inparticipantEs 6or3boo3.

22

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Video: Steamed egetables

2,

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"oo3ing 1ethod: *tir%-ry

• List vegetables to be added to panstarting 6ith those that ta3e longestto coo3.

• "ut vegetables into uniform pieces.• Beat pan7 add coo3ing medium7 then

add vegetables.

• *erve stir%fry vegetables at once.

20

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Video: *tir%-rying Vegetables

24

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"oo3ing 1ethod: oasting

• Preheat oven to ,24 to ,4AG-.

• "ut vegetable into uniform pieces.•

 oss vegetables 6ith olive oil or oliveoil blend &canolaHolive(.

• *eason vegetables according torecipe.

• *erve vegetables at once.

28

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Cctivity

•  aste est: – oasted carrots.

29

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Video: oasting Vegetables

2;

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"oo3ing 1ethod: !a3ed-ries

• Preheat oven to 024 to 04AG-.

• Place a single layer of fro'enpotatoes on sheet pan.

• Limit sodium%based seasoning tryother seasonings in place of salt.

• *erve vegetables at once.

2=

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Video: Oven%!a3ed -ries

,A

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Cctivity

• +iscuss: !ualit"Score Card foregetables found

in participantEs6or3boo3.

,@

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)ational -ood *ervice1anagement Institute

666.nfsmi.org

;AA%,2@%,A40

 han3 JouK