This training course starts identifying many vegetables typically used by food service operations. Potatoes and salads are discussed in separate courses.
In this course, we cover how fresh and preserved vegetables are purchased, stored, and prepared for service or cooking. Then various of the 18 basic cooking methods will be applied to vegetables.
Structure of the workshop and topics covered:
The definition of vegetables
To identify a variety of vegetables
How to purchase vegetables appropriate for your needs
How to store vegetables properly
Nutritional value of vegetables
How to prevent nutrient losses when cooking vegetables
How vegetables are preserved
Different cultivation methods for vegetables
How to prepare vegetables for cooking or service
Preparation techniques and cooking methods applied to vegetables
