GENERAL RULES OF VEGETABLE COOKERY. DON‘T OVERCOOK.

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Presentation transcript:

GENERAL RULES OF VEGETABLE COOKERY

DON‘T OVERCOOK.

PREPARE VEGETABLE AS CLOSE TO SERVICE TIME AS POSSIBLE AND IN SMALL QUANTITIES.

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.

COOK GREEN VEGETABLES AND STRONG – FLAVORED VEGETABLES UNCOVERED.

STANDARD QUALITY OF COOKED VEGETABLES

COLOR

APPEARANCE ON PLATE

TEXTURE

FLAVOR

SEASONINGS

VEGETABLE COMBINATION

CULINARY TERMS OF VEGETABLES

BOUQUET ERE bouquet of vegetables

PRINTANIERE spring vegetables

JARDINIÈRE garden vegetables

PRIMEURS first spring vegetables

CLAMART peas

CEECY carrots

DORIA cucumbers cooked in butter

DUBARRY cauliflower

FERMIERE carrots, turnips, onions, celery cut into uniform slices

FLORENTINE spinach

FORESTIERE mushrooms

JUDIC braised lettuce

LYONNAISE onions

NICOISE tomatoes concasse cooked with garlic

PARMIENTIER potatoes

PRINCESSE asparagus

PROVENÇALE tomatoes with garlic, parsley and sometimes mushrooms or olives