1. GENERAL RULES OF VEGETABLE COOKERY

2. DON‘T OVERCOOK.

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

4. IF THE VEGETABLE MUST BE COOKED AHEAD, UNDERCOOK SLIGHTLY AND CHILL RAPIDLY. REHEAT AT SERVICE TIME.

5. NEVER USE BAKING SODA WITH GREEN VEGETABLES.

6. CUT VEGETABLES UNIFORMLY FOR EVEN COOKING.

7. COOK GREEN VEGETABLES AND STRONG – FLAVORED VEGETABLES UNCOVERED.

8. STANDARD QUALITY OF COOKED VEGETABLES

9. COLOR

10. APPEARANCE ON PLATE

11. TEXTURE

12. FLAVOR

13. SEASONINGS

14. VEGETABLE COMBINATION

15. CULINARY TERMS OF VEGETABLES

16. BOUQUET ERE bouquet of vegetables

17. PRINTANIERE spring vegetables

18. JARDINIÈRE garden vegetables

19. PRIMEURS first spring vegetables

20. CLAMART peas

21. CEECY carrots

22. DORIA cucumbers cooked in butter

23. DUBARRY cauliflower

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

25. FLORENTINE spinach

26. FORESTIERE mushrooms

27. JUDIC braised lettuce

28. LYONNAISE onions

29. NICOISE tomatoes concasse cooked with garlic

30. PARMIENTIER potatoes

31. PRINCESSE asparagus

32. PROVENÇALE tomatoes with garlic, parsley and sometimes mushrooms or olives