Duration:

Theoretical and practical training for 2 days

Maximum Number of Participants:

15 Participants

Content:

Long overcooked and underrated, vegetables are enjoying a welcomed surge in popularity. Gone are the days when a chef included vegetables as an afterthought to the “meat and potatoes” of the meal. Now, properly prepared fresh vegetables are used to add flavor, color, and variety to almost any meal. Many restaurants feature vegetarian entrées, an extensive selection of vegetable side dishes, or an entirely vegetarian menu. This trend reflects the demands of more knowledgeable and health-conscious consumers as well as the increased availability of high-quality fresh produce.

This training course starts with identifying many of the 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. Many of the 18 basic cooking methods are then 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