Vegetables

This unit focuses on vegetables and vegetable cookery techniques. As an introduction, vegetable pigments are discussed in the context of proper cooking technique to maintain or retain color. Common techniques for cooking vegetables, including cooking vegetables in water, steaming vegetables, and roasting vegetables will be addressed.

The importance of vegetable cookery in your core repertoire of culinary skills cannot be overstated. With a movement towards procurement in sustainable, local and seasonal produce the ability to showcase vegetables is an important skill.

At the end of this unit, you will be able to:

Identify and describe various types of pigments in vegetables

Properly cook vegetables to retain color

Explain the preparation of vegetables using submersion cooking techniques and steam

Demonstrate the preparation of roasted vegetables