1. Preparing Vegetables

2. Lesson Objectives Improve the quality of vegetables served.
Improved the variety of vegetables served.
Improve the appeal of vegetables served.

3. 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

4. Important Terms (cont.)
Stir-Frying
Roasting
Water-Soluble Vitamins
Seasonal Produce*
*Discussed in a prior lesson

5. Mise en place
Cutting boards
Slicing equipment
Knives
Produce sink

6. 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.

7. Washing Vegetables (cont.)
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.

8. Washing Vegetables (cont.)
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.

9. Washing Vegetables (cont.)
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.

10. 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.

11. Menu Planning Tips (cont.)
Purchase fresh and frozen vegetables.
Purchase oven-ready fries.
Look to local farmers as an alternative to purchasing fresh produce.
for more information

12. Basic Principles Basic Principles of Cooking Vegetables:
- Smallest amount of liquid.
- Shortest amount of time.
- Scrub skin and leave skin on.

13. Activity
Demonstration: How to use a vegetable brush.

14. Basic Principles (cont.)
Basic Principles of Cooking Vegetables:
- Cut into largest pieces desirable for
recipe.
- Follow the recipe or directions.
- Cook for just-in-time service.

15. Activity
Demonstration: Cutting vegetables into uniform pieces.

16. Basic Principles (cont.)
Follow the recipe for cooking a vegetable to maintain a bright color.
Use appropriate seasoning for vegetables.

17. Activity
Discuss Flavor Enhancement Chart in Participant’s Workbook.

18. 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).

19. 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.

20. Video: Blanching Vegetables

21. 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.

22. Activity
Discuss Vegetable Steamer Chart in participant’s workbook.

23. Video: Steamed Vegetables

24. 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.

25. Video: Stir-Frying Vegetables

26. 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.

27. Activity
Taste Test:
Roasted carrots.

28. Video: Roasting Vegetables

29. 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.

30. Video: Oven-Baked Fries

31. Activity
Discuss: Quality Score Card for Vegetables found in participant’s workbook.

32. National Food Service Management Institute www.nfsmi.org 800-321-3054
Thank You!
National Food Service Management Institute