TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 17 - Gisslen

Chapter 17 - Cooking vegetables. Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing. This chapter outlines briefly the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed. | Chapter 17 Cooking Vegetables Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Boiling and Steaming Nearly all vegetables may be cooked by boiling or by steaming. Boiling and Steaming are the two most frequently used methods for cooking vegetables. Easy, economical, and adaptable to a great variety of preparations. Boiling and Steaming Shocking or Refreshing: Boiled or simmered vegetables are drained as soon as they are cooked and then cooled quickly under cold water. This method should be used unless the vegetables are to be served immediately. In other cases, the product is only partially cooked by boiling or steaming and is finished by another cooking method, such as sautéing or baking. Boiling and Steaming In many cases, the agitation and high temperature of boiling break up delicate vegetables. Simmering is more appropriate Steaming as a method for cooking vegetables is becoming more widely used. Vegetable purées are served as side .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen