Prepare, Cook and Finish Vegetable Dishes

Prepare, Cook and Finish
Vegetable Dishes

Prepare, Cook and Finish Vegetable Dishes

Contents

Vegetables .....................................................................................................................................................3
What are vegetables?................................................................................................................................3

Classification of vegetables ...........................................................................................................................4
Vegetable Classification.............................................................................................................................5

Quality of Vegetables ....................................................................................................................................6
Buying organic ...........................................................................................................................................7

Preparing Vegetables ....................................................................................................................................8
Vegetable preparation summary ............................................................................................................10

Vegetable Cuts.............................................................................................................................................11
Brunoise ............................................................................................................................................... 11
Chiffonnade .........................................................................................................................................11
Jardinière .............................................................................................................................................11
Julienne................................................................................................................................................ 12
Macédoine ........................................................................................................................................... 12
Matignon .............................................................................................................................................12
Mirepoix ..............................................................................................................................................12
Paysanne.............................................................................................................................................. 12

Storing and freezing vegetables ..................................................................................................................13
Vegetable Seasons.......................................................................................................................................14
Fruit Seasons ...............................................................................................................................................19
Cooking Vegetables .....................................................................................................................................22

Planning ...................................................................................................................................................22
Preparation for cooking...........................................................................................................................23
Cooking vegetables..................................................................................................................................24
Blanching vegetables...............................................................................................................................24
Cooking methods.........................................................................................................................................25
Shallow frying ..........................................................................................................................................25
Baking ......................................................................................................................................................25
Boiling ......................................................................................................................................................25
Steaming .................................................................................................................................................. 26
Sautéing ...................................................................................................................................................26
Roasting ...................................................................................................................................................27
Grilling / Barbecuing................................................................................................................................28
Braising ....................................................................................................................................................28
Summary of cooking methods for vegetables.............................................................................................30
Pureeing Vegetables................................................................................................................................32
Stuffing Vegetables..................................................................................................................................32
Vegetables as a garnish ...........................................................................................................................32
Finishing Vegetable Dishes ..........................................................................................................................33
Draining ...................................................................................................................................................33
Seasoning................................................................................................................................................. 33
Saucing..................................................................................................................................................... 33
Dressing ...................................................................................................................................................33
Coating..................................................................................................................................................... 33
Glazing .....................................................................................................................................................33
Garnishing................................................................................................................................................ 34
Correcting Sauces ....................................................................................................................................34
Storing and holding cooked vegetables ..................................................................................................34
Reheating Vegetables..............................................................................................................................34
Healthy options .......................................................................................................................................34

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Prepare, Cook and Finish Vegetable Dishes

Vegetables

Vegetables are low in energy and packed with vitamins, minerals, protective plant compounds and fibre,
so they're a great source of nutrients and vital for a healthy diet.

Due to their nutritional and health benefits, it's recommended that vegetables form the basis of the
human diet, with a minimum intake of five portions of fruit and or vegetables each day - about a third of
your daily food consumption.

Vegetables should be incorporated into every meal, population studies have shown that people who eat
a lot of fruit and vegetables may have a lower risk of chronic disease, such as heart disease and some
cancers. Potatoes don't count though, as they're a starchy food.

Vegetables of differing colours contain diverse mixtures of phytonutrients (protective plant
compounds). These can act as powerful antioxidants, protecting the body from harmful free radicals and
helping to protect against certain chronic diseases such as cancer. Some fruit and vegetables are
labelled as 'superfoods' because they contain high concentrations of some phytonutrients, particularly
antioxidants, which appear to be beneficial to health.

• Blueberries - contain flavonoids that can improve circulation and help defend
against infection

• Broccoli - rich in the antioxidants vitamin C and beta-carotene, as well as folate, all
of which can protect against cardiovascular disease and cancer

• Tomatoes - rich in lycopene, a powerful antioxidant that can protect against
harmful free radicals

• Linseeds - rich in omega-3 fatty acids, which may help control cholesterol levels

But, variety is the key. In addition to these phytonutrients, each variety of fruit and vegetables contains
its own combination of vitamins, minerals and fibre. Choosing a variety throughout the day will provide
a diverse package of essential nutrients.

What are vegetables?

All plants consist of most of the following parts:

a root or an underground stem known as

tubers
bulbs
roots

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Prepare, Cook and Finish Vegetable Dishes

stem
leaves
flowers

seeds
fruits
pods

Classification of vegetables

In order to decide which classification a vegetable belongs to, simply decide which part of the plant is
the one being prepared / cooked / eaten. For example:

A potato has roots, shoots, and leaves it also produces flowers, but the part of the plant we
eat (the potato itself) is the tuber; therefore potatoes would be classified as tubers.

Vegetables should be fit for the purpose of preparing and cooking, you need to tell by examining the
vegetables if they are of a suitable quality to use. The table below will help. If you notice any problems
with any vegetable or any other ingredient, you should report this as soon as possible to your line
manager.

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Prepare, Cook and Finish Vegetable Dishes

Vegetable Classification

Classification Examples Quality points
Roots Beetroot
Bulbs Carrot Free of soil and dry
Flowers Parsnip Firm to touch
Fungi Onions No signs of ageing
Seeds & Pods Leeks
Tuber Spring Onions Firm to touch
Leaves Courgette No wilting
Stem Artichoke Clean
Fruits Broccoli
Sea Vegetables Mushroom Firm to touch
Truffle No discolouration
Ceps Good colour
Peas/Sugar snap
Runner Beans Dry
Broad Beans Feel heavy for their size
Potatoes Clean and unblemished
Jerusalem
Artichokes Pods should be unmarked
Sweet Potatoes Should snap when folded
Cabbage Will squeak when pressed
Brussel Sprout
Watercress Clean
Chicory Dry
Rhubarb No Sprouting
Asparagus
Tomatoes Good colour
Courgette Fresh Smell
Avocado No yellowing
Samphire
Sea Kale Stem should be rigid
Lava No damaged or scars
Firm to touch

Firm to touch
Good colour
No sign of ageing

Samphire should be firm and snap
Sea weed should smell fresh and be
crisp

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Prepare, Cook and Finish Vegetable Dishes

Quality of Vegetables

When taking delivery of any vegetable or fruit you should inspect each order to ensure the produce is
fresh, this is important as many vegetables have a short shelf life.

Never trust any supplier or delivery person who do not really have an interest in the quality just the
quantity of your order. Where vegetables are not of the correct quality they should be returned to the
supplier.

As you become more used to checking deliveries you will notice certain traits or signs that might
indicate a poor texture.

As you will see above, all vegetables are different, however, check generally for the following:

* Colour and ripeness
* Smell
* Firmness
* Shape and size
* Signs of decay - yellowing or browning
* Mould and softness
* General look of produce
*Check the packaging is also dry

At certain times of the year vegetables become woody or do not have a prime texture, generally due to
either being premature in the season or as the vegetable season ends.

Out of season vegetables will be imported and do not have the flavour or texture of main crop produce.
Prices for this fruit and veg will also be far higher to cover transport costs.

Frozen vegetables are useful in an emergency but with the single exception of peas, all frozen
vegetables are inferior to fresh produce.

When preparing and cooking vegetables it is important to maintain consistency in your skills to
maximise the benefit to the customer and minimise the waste by negligence.

You should pay particular attention to:

* Texture
* Flavour
* Aroma
* Appearance
* Consistency

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Prepare, Cook and Finish Vegetable Dishes

Buying organic

Washing vegetables thoroughly and peeling may help remove residues of certain pesticides.
Nevertheless, other pesticides are systemic (found within the vegetable). Artificial fertilisers and
pesticides are banned from organic agriculture, so organic farmers use traditional methods such as crop
rotation and natural fertilisers.

Organic food is generally more expensive than non-organic produce and the majority of organic produce
sold in Britain is imported, adding to the environmental impact of 'food miles'. So make sure you know
what you're buying and buy local organic wherever possible.

The bigger supermarkets have specific organic sections; most stock prepared salads, speciality
vegetables and frozen organic vegetables, as well as the basics. Many specialist organic shops and
health-food shops sell fresh organic produce, and hundreds of smaller British growers sell direct through
box schemes and farmers' markets. Contact the Soil Association for details of your nearest scheme.
When buying organic, look for the logo of the Soil Association or other certifying bodies.

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Prepare, Cook and Finish Vegetable Dishes

Preparing Vegetables

The preparation of vegetables is an important skill that needs practice to develop accuracy and
consistency.

When preparing vegetables you must check both Quality and Quantity

1. Quality; by handling vegetables you can check the firmness, structure, dryness, cleanliness and
smell.

2. Quantity; when preparing vegetables, you must ensure that you have the correct amount for the
number of portions required

Vegetables are extremely versatile; most can be eaten raw (as crudités served with dips, or grated into
salads), and they can be cooked by virtually every method.

All vegetables should be washed thoroughly before use, to remove dirt and traces of pesticides if they
aren't organic. Peeling vegetables is an easy way to remove surface dirt or germs, but don't peel too
thickly because many nutrients are stored just below the skin. It's not necessary to peel at all if they're
organic (unless your recipe calls for peeled vegetables).

There are safe levels of pesticides to which producers must adhere, but tests sometimes find levels
exceeding them. The Food Standards Agency advises that washing vegetables thoroughly and peeling
may help remove residues of certain pesticides. Nevertheless, other pesticides are systemic (found
within the vegetable).

Steaming vegetables over boiling water (or other liquid such as wine) is a healthy way of preparing
them, because the loss of vitamins is significantly reduced. Steaming also preserves texture and flavour.
Cut vegetables into even sizes and flavour the steaming liquid with herbs or spices, if you like, which will
mildly infuse the vegetables.

Most vegetables can be boiled, in water or other liquid, but some vegetables such as aubergines,
tomatoes or peppers are much tastier fried, roasted or grilled. Cook green vegetables in already boiling,
salted water without a lid. For most root vegetables start them in cold water and bring to the boil with a
lid on. For leafy greens and brassicas add them to already boiling water and cook without a lid.

How long you cook vegetables for is really down to personal taste - but bear in mind that the longer you
cook them the more nutrients will be lost. Nowadays most people prefer to cook vegetables lightly,
leaving them brightly coloured with a little 'bite'. As a general guide, most leaf greens, brassicas, pods
and seeds and stalks and shoots will take about five minutes to boil, about twice as long to steam.
Roots, tubers and squashes (but not courgettes, which cook very quickly) will normally take 10-20
minutes to boil, depending on their size, and slightly longer to steam.

Check to see if vegetables are done by piercing them with a knife or tasting them. Drain them and serve
at once. If you want to serve them later, plunge them into cold water to stop them from cooking further
then cook again very briefly in boiling water when you're ready to serve.

'Soft' vegetables such as onions, greens, beans and mushrooms are delicious simply fried in butter or oil
or stir-fried to keep them crunchy and flavoursome.

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Prepare, Cook and Finish Vegetable Dishes

Oven-baking allows you to cook vegetables for a long time at low temperatures. It's good for
concentrating the sugars of vegetables such as onions, beetroot or squashes. Root vegetables and
summer vegetables all roast well - just cut into chunks and toss in olive oil and herbs in a large roasting
tray. Bake them at 180C/360F/Gas 4 until tender and beginning to tinge brownish-black at the edges.

Vegetables are delicious when grilled with a little oil and seasoning, particularly aubergines, peppers and
courgettes. Grilled vegetables retain their flavour without becoming too oily.

Root vegetables and squashes are well suited to pureeing. Cook them first by boiling, steaming, baking
or even grilling, then mash to a puree. Other ingredients such as cream, butter, milk, herbs and spices
can be added, either to thicken or thin the puree, and add flavour.

Many vegetables are perfect for stuffing - particularly aubergines, courgettes, tomatoes, squashes and
jacket potatoes. Cabbage leaves or courgette flowers are ideal for holding stuffing. There's endless
scope for fillings - from rice, couscous and other grains, to cheese, herbs, minced meat, mushrooms and
other vegetables.

Because of their natural sweetness many vegetables are used in desserts, for example carrot cake and
pumpkin pie.

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Prepare, Cook and Finish Vegetable Dishes

Vegetable preparation summary

Type Preparation Special considerations
Roots Wash & scrub well
Remove blemishes Swedes and turnips are best
Tubers Peel peeled with a knife
Rewash
Bulbs Wash & scrub well Garlic- remove clove and take
Leaves Remove blemishes off skin with a small knife
Peel using a peeler
Flower Heads Rewash Certain leaves such as spinach
Put into cold water and cover and cabbage need to have the
Stems Remove outer skin with a knife tough centre stalks removed
Fungi Remove root close to the base of the vegetable from the leaves
Legumes Rewash if needed Globe artichokes need tough
Fruits Cut to required size outer leaves trimming with
Vegetable Fruits Remove and wilted or damaged leaves scissors and storing in water
Immerse in cold salted water and wash well with added lemon juice to stop
Drain and rinse blackening
Drain and leave to dry as required Asparagus – needs woody base
stem trimmed
Wash well Endive – remove any loose or
Remove any yellowing damaged outer leaves
Cut to size required Some mushrooms such as wild
Rewash mushrooms need careful
handling
Wash well
Trim base use straight away or place in a
Cut if required bowl of water with a little lemon
Rewash juice

Trim if needed
Slice

Take peas & beans from, pods
Wash

Aubergines – wash, trim, slice or dice,
Cut to required size

Tomatoes – wash, remove stalk & eye cut to
required size

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Prepare, Cook and Finish Vegetable Dishes

Vegetable Cuts

Many vegetables, particularly root vegetables, are cut into a number of classical French cuts; these have
specific shapes and sizes and are used for a range of purposes.

It is important that you know these names, what they mean and the uses for each cut. This is important
because these terms are frequently used in kitchens and if the vegetables are cut incorrectly, they will
not cook correctly and will ruin the presentation of the dish.

These cuts should all be made using a French cook’s knife. This is because the knife is able to exert more
pressure of the vegetable and allows a chopping action to be used rather than slicing. The knife should
be very sharp – using a blunt knife to cut hard vegetables is inviting nasty cuts because the veg will move
rather than being cut and the knife will slide into a finger or hand which was holding the vegetable! It
may seem daunting at first but with a little practice you will handle the knife confidently and
competently.

Brunoise

This is a very small diced cube, sized
between 2–4mm square. It is often used
as a garnish for consommé. Typical
vegetables used are carrot, onion, turnip
and celery.

Chiffonnade

Finely sliced or shredded green leafy
vegetables, usually lettuce or spinach,
used as a base, garnish or in soups.

Jardinière

A long thin baton, 3-4 cm long and
approximately 6mm wide and 6mm thick.
They can be slightly larger depending on
their use.

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Prepare, Cook and Finish Vegetable Dishes EGV8

Julienne 12
Long thin matchstick shaped pieces
about 4cm in length.

Macédoine
Cubes 6mm square. Typical vegetables used are
carrot,
onion, turnip, beans and celery.

Matignon

Roughly cut vegetables cooked in butter
with ham, thyme and bay leaf, finished by
deglazing the pan with a little Madeira.

Mirepoix
A mixture of roughly-chopped vegetables used as a base
for sauces or to enhance the flavour of meat, fish and
shellfish dishes. Normally onion, celery and carrot
are used and these are slowly cooked in butter until they
are very tender. Thyme and bay leaf are often added.

Paysanne
This cut may be squares, triangles, circles or half-
rounds. In order to cut economically, the shape of the
vegetable will decide which shape to choose. All are cut
thinly, about 1–2mm thick.

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Prepare, Cook and Finish Vegetable Dishes

Storing and freezing vegetables

Most salad vegetables will keep for a week in the salad drawer of the fridge, but tomatoes shouldn't be
kept in the fridge or their texture will suffer. Root vegetables and squashes will keep for a week or two
in a vegetable rack in a cold, dark place but can keep for many weeks if stored properly. Keep strong-
smelling vegetables such as onions and leeks away from other foods. Remove tightly wrapped packaging
and store the vegetables loose. Store cut vegetables in the fridge.

To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or
cardboard box. Potatoes can be stored in hessian or paper sacks; just remove any moist mud from them
to prevent mould from forming. Store in a cool, airy, dark place, such as a larder or a shed.

Onions, garlic and shallots can also be stored. Plait the leafy tops and then hang them up to dry in a
shed, larder or another airy, dry place.

Freezing doesn't preserve food indefinitely, but frozen vegetables will keep for up to six months. For
best results, arrange the prepared vegetables on a large tray and freeze for a few hours until solid.
Transfer to a freezer bag - extract as much air as you can using a straw, tie securely and label.
Alternatively, pre-cook your vegetables before freezing. Prepare as if you were going to eat it
straightaway then blanch quickly for 1-2 minutes in boiling salted water - this stops enzyme activity - but
take care not to overcook. Refresh for a few seconds under running cold water, then leave to go
completely cold. Bag, seal and label as above. This method works particularly well for French beans,
broad beans, peas and broccoli.

Prepared vegetables should be stored with care. Vegetables such as Salsify and Globe artichokes and
others which are prone to discolour will need to be stored in acidulated water. Avocados will need to be
sprinkled with a little lemon juice on the cut surface to prevent them from going black when exposed to
air

Leaf vegetables will become limp over time and they can be difficult to clean. They should be allowed to
soak in salted water which will help to preserve their texture but also kill off any pests such as
caterpillars which may have escaped your notice.

Starchy vegetables can be stored in clean fresh water as can most leaves and stems. Ideally, prepared
vegetables should be stored in a fridge, however, they can be left in a cool place whilst in water. A little
ice can be added if the area is particularly warm

Salad vegetables should be stored in a fridge but items like radish, spring onions, etc. which may have
been cut for garnishes should be stored in iced water to encourage the presentation of the garnish.

Many chefs today will blanch vegetables prior to use. This involves plunging the vegetables in boiling
water for a few minutes then removing them and cooling them rapidly in iced cold water. This not only
reduces the final cooking time but also sets the colour of the vegetable. Cabbage leaves will remain
bright green and carrots will retain their full orange colour. The vegetables can then be held drained
ready to be cooked off for service.

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Prepare, Cook and Finish Vegetable Dishes Mar Apr May

Vegetable Seasons At its Coming
best in
Jan Feb At its
Asparagus best Coming
in
Aubergine At its
best
Basil At its At its At its At its
Beetroot best best At its best best
Broccoli At its best
Brussels sprouts At its best At its Coming
Cabbage best best in
Carrot At its At its
Cauliflower best best At its
Cavolo nero best
Celeriac At its At its
best best
© Tim Webb 02/2011
At its
best

Jun Jul Aug Sep Oct Nov Dec

At its At its At its At its At its
best best best best best
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best best

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Prepare, Cook and Finish Vegetable Dishes

Celery Jan Feb Mar Apr May
Chicory
Courgette At its At its At its Coming
best best best in

At its At its At its
best best best

Courgette flower

Fennel bulb

Garlic

Globe artichoke At its At its At its
Jerusalem best best best
artichoke
Kale At its At its
best best
Kohlrabi

Lamb's lettuce

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Jun Jul Aug Sep Oct Nov Dec

Coming At its At its At its At its At its
in best best best best best

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Prepare, Cook and Finish Vegetable Dishes

Leek Jan Feb Mar Apr May
Lettuce
At its At its At its Coming At its
best best best in best

Marrow

New potatoes At its At its
Pak choi best best
Parsnip At its
Peas At its At its At its At its best
Pepper best best best best
Potato At its
At its At its At its best
best best best At its
best
Coming At its
in best

Coming At its At its
in best best

Coming At its
in best

Pumpkin

Purple sprouting Coming At its At its At its
broccoli in best best best

© Tim Webb 02/2011

Jun Jul Aug Sep Oct Nov Dec
At its At its At its At its
At its At its At its best best best best
best best best At its At its At its At its
Coming At its best best best best
At its in best At its
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best best
Coming
in

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Prepare, Cook and Finish Vegetable Dishes

Radicchio Jan Feb Mar Apr May
Radish
Runner bean At its At its At its At its At its
Salsify best best best best best
Samphire
Spinach Coming At its
Spring greens in best
Swede
Sweet potato At its
Sweetcorn best

Coming At its At its
in best best

Coming At its At its
in best best

At its At its At its
best best best

At its At its
best best

Swiss chard

© Tim Webb 02/2011

Jun Jul Aug Sep Oct Nov Dec
At its At its At its At its At its At its
best best best best At its best best
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best best best best At its At its
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best best best
At its
At its best
best

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Turnip Jan Feb Mar Apr May
Watercress
At its At its Coming At its At its
best best in best best

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Jun Jul Aug Sep Oct Nov Dec

At its At its At its At its At its At its At its
best best best best best best best

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Fruit Seasons

Jan Feb Mar Apr May

Apple At its At its At its
best best best

Apricot At its At its A
best best A
Banana At its At its At its
best best best At its
best

Blackberry

Blackcurrants Coming A
in

Bramley At its At its
apple best best

Cherry At its Co
best
Clementine At its
best

Cranberry

Damson

© Tim Webb 02/2011

Jun Jul Aug Sep Oct Nov Dec

At its At its At its At its
best best best best

At its At its At its At its At its At its At its
best best best best best best best
At its
best At its At its At its At its
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in best

oming At its
in best

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best best best

At its At its
best best

Coming At its
in best

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Prepare, Cook and Finish Vegetable Dishes

Jan Feb Mar Apr May

Date At its At its
Fig best best
At its
Gooseberry best Coming A
in b
At its
Grapefruit At its At its best At its At its
Lemon best best best best
At its At its
At its best best
best
At its
Nectarine best At its A
best b
At its
Orange At its best
best

Peach

Pear At its
best

Plum

Pomegranate At its At its At its A
best best best b

© Tim Webb 02/2011

Jun Jul Aug Sep Oct Nov Dec
At its
At its Coming At its best
best in best
At its At its
Coming At its best At its best
in best best

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best best best

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best best best best best

At its At its
best best

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Prepare, Cook and Finish Vegetable Dishes

Jan Feb Mar Apr May

Quince At its
best
Raspberry Co

Redcurrant Co
Rhubarb
Strawberry At its At its At its At its A
best best best best b

Tomato Coming A
in b

Coming A
in b

Watermelon Co

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Jun Jul Aug Sep Oct Nov Dec

At its Coming At its At its At its
best in best best best
At its
oming At its best At its
in best best
At its
oming best At its
in best
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best best

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in

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Cooking Vegetables

Planning
When dealing with vegetables the first decision is which vegetables to select. Menu rules require that
there is a selection of vegetables which are of different types and use different cooking methods. This
immediately introduces a variety of tastes, appearance, colour and textures into the meal. A
bouquetière of vegetables is an eye catching and very appealing dish when properly presented and
served.

The major consideration here is what is in its natural season. Today we have many vegetables available
year round as they are flown into the country from the opposite side of the world where they are often
forced to grow in unnatural environments. Not only does this have a devastating effect on the carbon
footprint, it also means that the vegetables are grossly overpriced for an inferior product. The very best
vegetables available are those which are in season, today and have been harvested by farmers locally.
They are cheaper and invariably of far higher quality than those available in supermarkets. An old
saying is that Brussels sprouts and Parsnips should not be eaten until they have suffered a frost! Those
available for sale in June and July have clearly never encountered a frost!!

When cooking vegetables it is vitally important that the vegetables are prepared correctly from the
outset. Selecting the correct method of preparation is as important as selecting the correct cut of meat.
The vegetables need to be well peeled and thoroughly washed and cut to meet the specification for the
dish. Potatoes cut for roasting cannot be used for sauté and potatoes cut for sauté cannot be used for
lyonnaise potatoes. Planning at this stage is vital.

Similarly, all vegetables must be cut to the same size. Different sized pieces will require different
cooking times meaning some will be overcooked whilst others are still raw. Cooking method should also
be considered. Carrots cut for boiling will not be suitable for use in a stir-fry.

Finally, consideration must be given to the time available. Not just the time for cooking, but also the
time available for preparation and the length of time the food will be required for service. Roast
potatoes going onto a carvery must be perfectly cooked when they go on display and they must retain
their quality for as long as possible.

The preparation time for potatoes to be used for mash could be as little as a few minutes, potatoes
being prepared for Delmonico will take significantly longer as the potatoes will need to prepared and
diced before they are used. Many inexperienced chefs make the mistake of not allowing sufficient time
to prepare vegetables as well as cook them.

Finally, the dishes all need to be ready at the same time. It is no good having peas ready to serve at
midday if the carrots to be served with them are not going to be ready until 12.30pm. As a
consequence, the cooking times must also be carefully planned to ensure they all complete at the same
time and are ready for service together.

Having considered these factors, a decision can then be made as to how best to select, prepare, cook
and serve the vegetables.

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Preparation for cooking

Having decided on the dishes to be prepared, the vegetables can be selected and checked for quality
and quantity and also those they are the correct type. There are two types of artichoke which are
completely different to one another. Potatoes fall into two different categories which is red or white,
but more importantly into those which have a floury texture and those which have a waxy texture. Each
type of potato is suited to specific uses. A waxy potato for example will not make very good mashed
potato. It is therefore vital to check that the produce is correct for the dish being prepared.

Quantity should also be checked carefully. We may require 50g of carrot per person and for a party of
10 people that would be 500g of carrots; however, you must also take into account the loss during
preparation. The peelings you remove and the tops and tails you cut off before chopping them. In
reality you may need 600 – 650g of raw carrots to produce 500g of prepared carrots.

If at any point, you identify any problems with vegetables or any other ingredient you should report it to
your line manager immediately.

Having checked that the produce is correct, preparation can begin.

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Cooking vegetables

There are three simple rules to remember when cooking vegetables:

Young, fresh, vegetables will cook more quickly than fully grown or stored vegetables.

When boiling vegetables, root vegetables and tubers should be placed in COLD water
and brought to the boil except New Potatoes - which should be cooked in boiling water
- just like those vegetables grown above ground.

Vegetables grown ABOVE the ground should be placed into water that is already
boiling.

How long you cook vegetables for is really down to personal taste - but bear in mind that the longer you
cook them, the more nutrients will be lost. Nowadays most people prefer to cook vegetables lightly,
leaving them brightly coloured with a little 'bite'. As a general guide, most leaf greens, brassicas, pods
and seeds and stalks and shoots will take about five minutes to boil, about twice as long to steam.
Roots, tubers and squashes (but not courgettes, which cook very quickly) will normally take 10-20
minutes to boil, depending on their size, and slightly longer to steam.

Food is sold by appearance, aroma and flavour, under cooked vegetables which are difficult to eat,
equally will undermine the customer perception of the establishment standard.

Blanching vegetables

Vegetables are often blanched before fully cooking. This process involves plunging the vegetables in
small quantities into boiling water for a minute or so and then taking them out and cooling them rapidly
in cold or iced water. This has the effect of not only partly cooking the vegetable, but also sets the
colour and prevents it from becoming discoloured when cooked fully.

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Cooking methods

Shallow frying
Shallow frying is a common way of preparing vegetables, however, care should be taken to ensure that
fats are kept to a minimum and vegetables which may absorb fat should be avoided as they will become
greasy and unpleasant.

'Soft' vegetables such as onions, greens, beans and mushrooms are delicious simply fried in butter or oil
or stir-fried to keep them crunchy and flavoursome.

Baking
Oven-baking allows you to cook vegetables for a long time at lower temperatures. It's good for
concentrating the sugars of vegetables such as onions, beetroot or squashes.

Boiling
Most vegetables can be boiled, in water, stock, milk, court bouillion or other liquid, but some vegetables
such as aubergines, tomatoes or peppers are much tastier fried, roasted or grilled.

Remember the rules for boiling vegetables - Cook vegetables grown above ground in liquid which is
already boiling, and has been salted with a lid on. For root vegetables start them in cold, salted, liquid
and bring to the boil with a lid on. For leafy greens and brassicas add them to already boiling liquid and
cook without a lid using the minimum amount of liquid.

Boiling vegetables causes them to lose some of their nutritional value. The boiling leeches some of the
vitamins and nutrients, and even some of the flavour out of the vegetables. The best way to minimise
that nutrient loss is to make sure that they spend as little time as possible in the boiling liquid.

Add the vegetables to the liquid whether cold or boiling. You can just drop them in, but you should
watch out for splashes, or you can lower them in using a spider.

Bring the liquid temperature up to boiling and then allow to simmer.

For green vegetables, leave the pot uncovered and keep the heat high. It'll help preserve the green
colour.

For other vegetables, cover the pot. You can reduce the heat, so long as the liquid stays at a simmer.

Cook the vegetables until they're done. Depending on what vegetables you used and how big the pieces
are, it'll take more or less time. Today, people like their cooked vegetables to still are a little crisp.

Any scum which forms on top of the pan should be removed

When cooked remove the vegetables from the liquid. You can take them out with a slotted spoon,
spider or drain the water out of the pot.

Take extreme care if moving a full pot across the kitchen.

If you're not serving the vegetables right away, you can immerse them in ice water for a few seconds.
This will stop the cooking process, so that they don't become overcooked after you take them out of the
water. To reheat them, immerse them in boiling water for a few seconds.

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Once the vegetables are done they are ready to serve, but remember to season them and maybe add a
bit of butter for some extra flavour.

Steaming
Steaming vegetables over boiling water (or other liquid such as wine) is a healthy way of preparing
them, because the loss of vitamins is significantly reduced. Steaming also preserves texture and flavour.
Cut vegetables into even sizes and flavour the steaming liquid with herbs or spices, if you like, which will
infuse the vegetables.

Depending on equipment, the water should be brought to a rolling boil and the vegetables added to the
steamer basket or trays or to the colander or sieve.

Beware of the steam escaping! Steam can cause very severe scalds.

Then either seal the steamer door, or cover the veg with a lid or tin foil to trap the steam.

If you're cooking several different kinds of vegetables, add the ones that'll take longer to cook first. For
example, carrots take longer to steam than asparagus.

Let the vegetables steam until they're cooked. Most vegetables take at least 3 to 5 minutes to be done.

Dense vegetables like carrots will take longer. The bigger the vegetable chunks, the longer they'll take
to cook.

How long you cook them depends on your preference. If you like them a bit crisp, it won't take as long.
But if you prefer them soft, it'll take a bit longer.

Bigger whole vegetables can take a lot longer. New potatoes can be steamed in 15 minutes, and Globe
artichokes can take up to 45 minutes!

Be sure to check the water level throughout the cooking process. If it gets too low, add some more
water, hot if possible, so that you don't cool down the water.

Once the vegetables are as cooked as you like them, you add a little seasoning. A bit of butter or olive
oil can add some flavour too.

The best vegetables for steaming include broccoli, carrots, cauliflower, green beans, leafy greens like
spinach, and other relatively tender vegetables.

Sautéing
Sautéed vegetables are a little different from other cooked vegetables. Cooked in a small amount of oil
over fairly high heat, they have a chance to brown nicely while still cooking through. The result is a
vegetable as tender as you like it, with a sweet, partially caramelised exterior. To make sautéed
vegetables properly, you need to keep them moving. The high heat helps them cook quickly, which
minimises nutrient loss. And stirring them keeps them from burning!

Sautéing vegetables keeps a lot more flavour than boiling or even steaming, so that you taste how
delicious the vegetable is.

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How you cut the vegetables is important for sautéed vegetables. Sautéing relies on conduction – first,
the outside of the vegetables comes into contact with the heat and gets warm, and then the heat is
transferred inwards. That means that the outside cooks much faster than the inside when you're
sautéing, so you need to cut your vegetables into small enough pieces.

Cut up the vegetables in small pieces. For dense vegetables like potatoes or carrots, the pieces
shouldn't be much more than a quarter to half an inch thick. Lighter vegetables, like mushrooms, can be
thicker.

Cut the vegetables into even sized pieces. That way, all the vegetables will be cooked at the same time.

If you're planning on sautéing several vegetables, make sure that they'll all be done at the same time.

You can cut slower cooking vegetables, usually denser ones like carrots, into smaller pieces than the
faster cooking ones.

You can start with the slower cooking vegetables, and then add the faster cooking ones after.

Make sure that the vegetables are at room temperature before sautéing them. If you add cold
vegetables to your hot sauteuse, they'll cool it down, and it'll be a lot harder to get the vegetables to
sear properly.

The sauteuse should hold all the vegetables in a single layer. Vegetables release steam as they cook, and
if they're overcrowded, you'll end up steaming them instead of sautéing them. A large pan ensures that
the steam can escape without cooking your veggies. A shallow pan, one with low edges, will also help
steam escape more easily.

A pan with vertical sides rather than rounded sides can help you stir the vegetables more vigorously
without them flying out of the pan!

Sautéed vegetables need to be stirred frequently. You can do this with a spoon or spatula, or by shaking
the pan. If you pick the latter, you want to be sure your pan is light enough for you to handle
comfortably.

You should ensure that any vegetables to be sautéed are dry before adding them to the pan – you will
be adding the vegetables to very hot fat and although there is very little fat in the pan, it can still spit!

This method is best suited for tender vegetables, such as asparagus, baby artichokes, snow peas, sweet
peppers, onions, and mushrooms.

Roasting
Roasting vegetables completely transforms them, giving them a unique, delicious flavour that you don't
get from any other cooking method. When you roast vegetables, two things happen. First of all,
roasting allows some of the water to evaporate out of the vegetable, which really intensifies the flavour,
but more importantly, roasted vegetables caramelise on the outside, bringing out their natural
sweetness. Even bitter vegetables can be sweet and delicious after roasting in the oven.

Though it takes a while to cook food by roasting, the preparation time is very quick – roughly chop the
vegetables and toss them with a bit of oil and herbs, put them in a tray, and let them roast.

The thing to remember is that the key to nicely roasted vegetables is good air flow. Contact with the
oven's hot air helps the outside of the vegetable to become crisp, rather than soggy.

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Spread the vegetables in the roasting tray in a single layer. Piling them on top of each other reduces the
air flow, and having too many vegetables packed in like that will cause some steam – so the vegetables
will end up steamed, not roasted.

The vegetables can touch each other, but they shouldn't be jammed in tight. Again, that prevents a good
air flow and you'll end up with soggy vegetables.

Choose a tray with low sides. You're not roasting something that creates loads of fat, so a baking sheet is
perfect. The low sides will help hot air surround every vegetable piece and roast it to perfection!

Finally, the vegetables need to be turned during cooking. Caramelisation will only form on the surfaces
which are exposed to the hot tray so turning the vegetables will encourage this and prevent vegetables
from burning.

Quick Roasting Time Medium Roasting Time Long Roasting Time
(10 to 20 minutes) (15 to 40 minutes) (35 to 60 minutes)
Peppers
Tomatoes Broccoli Potatoes
Mushrooms Cauliflower Sweet potatoes
Asparagus Courgette Winter squashes
Spring Onions Summer squashes
Onions Turnips
Corn Eggplant Brussel sprouts

Carrots
Beet

Grilling / Barbecuing
Some vegetables are better when grilled. Grilling gives a taste that no other cooking method can match.
It is also easy to marinate the vegetables, or add some herbs or a sauce to them before cooking to give
them some extra flavour.

Like roasting, grilling locks in flavour and caramelises the surface of vegetables, giving them a crispy
sweetness. Grilling is a good way to prepare corn, sweet peppers, courgette and other squash, onions,
potatoes, and a variety of other vegetables.

Grilling isn't quite as convenient as some of the other cooking methods though as you have to keep a
close eye on the vegetables while they're cooking. They'll usually need to be turned, and checked to be
sure they're not burning.

Braising
Braising is a cross between steaming and boiling. Instead of cooking the vegetables by completely
immersing them in boiling water, you only add enough water to cover about half the vegetables.

Like steaming, it cooks the vegetables a bit more gently than boiling.

There are lots of different vegetables that are great braised. Tough roots, like carrots, parsnips, sweet
potatoes, turnips and beets are wonderful, but you can also braise asparagus, green beans, squashes,
leeks, cabbage, onions, broccoli, or any other vegetable you like. You can even braise fruit, too.
Pineapple, pears and apples can add a sweet touch to your meal.

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When preparing vegetables for braising think about the size and shape of vegetable you are preparing.
Smaller cut pieces will cook more quickly than large cuts or whole vegetables.

Cut the vegetables into even-sized pieces. If some are much smaller than others, they'll cook faster and
be overdone by the time the rest are ready.

Try cutting the pieces so that they have at least one flat surface to rest against the bottom of the pot or
pan. That way, if you want to brown them first, you have lots of surface area to caramelise.

The cooking liquid is one of the things that sets braised vegetables apart from other types of cooked
vegetable side dishes. Because you need so little liquid – just enough to reach about halfway up the
vegetables – you can use something a bit more interesting than just water. It'll add extra nutrition and
flavour to your braised vegetables. The following are all choices which can be selected:

Water
Broth or stock
Wine
Juice

Remember - you can use the cooking liquor to make a sauce to finish the dish. You get to keep the liquid
you used, and any nutrients that were leeched out of the vegetables as they cooked. Different cooking
liquids will give you a different tasting sauce.

The vegetables should then be sautéed in very hot fat, taking care to ensure the neither the vegetables
of the fat burns. The vegetables should then be seared in the pan until they are caramelised all over.

Once the vegetables are seared add the cooking liquid and any other seasonings, and bring to a boil.

Place the lid on the pan, and reduce the heat. You want the liquid inside to simmer gently.

The pan can then be left to simmer gently either on top of the stove or placed in the oven

Check the level of the cooking liquid, and add a bit more if it gets too low. The pan should never become
dry. Vegetables don't take too long to braise. For dense, hard vegetables like turnips or beets it might
take 30 minutes or more, but most vegetables will be done under 15 minutes.

If you wish to use the cooking liquor for a sauce, taste the cooking liquid. If it's a little bland, you can add
some extra liquid for flavour at this point. Juice or wine make a nice addition to a sauce, but you could
also use soy sauce, Worcestershire sauce, or anything you like.

Add seasonings, as needed. You might just need a bit of salt, but you can also add herbs like rosemary,
or some aromatics like garlic, or even other seasonings like Dijon mustard. Remember that if you
reduce the sauce, it'll get more concentrated in flavour, so go easy on the seasonings!

Bring the liquid to a boil, and let it boil uncovered until it starts to thicken. You can also use flour or corn
flour to thicken the sauce.

Reducing the sauce and thickening by boiling rather than with flour has an advantage: concentration of
flavour. As water evaporates from the sauce, the sauce gets more and more flavoursome.

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Summary of cooking methods for vegetables

Shallow Frying Conduction Temp
Deep Frying 185°c
A good method of cooking for soft vegetables such as onions, mushrooms
Sautéing and beans. Food is cooked quickly and there is good control over quality 180°c
Baking and appearance. French beans are delicious when fried with a little butter.
Grilling Conduction and convection 180°c
Roasting 100°c
Barbecuing A very common way of cooking potatoes as chips. Also used for more 85°c
Boiling delicate vegetables such as broccoli and cauliflower which are often dipped 95°c
Poaching in batter to protect them whilst they cook. Courgette flowers are often 100°c
Simmering stuffed and battered before being deep fried in tempura batter. Mashed
Steaming potato can be made in croquettes and bread crumbed before frying
Conduction

Popular method of cooking potatoes. Rather than remain in contact with
the pan the food is tossed regularly to ensure even cooking on all sides.
This technique is commonly used for sauté potatoes and mange tot may be
prepared this way.
Convection and Conduction

Baking is often used to slowly cook fruit and vegetables. This process is
very similar to roasting – it just excludes the fat. Good for potatoes which
benefit from the slower cooking temperature enabling heat to be
conducted right to the centre of the potato.
Radiant and conduction

Often used to cook aqueous vegetables such as aubergine, courgette,
marrow, etc. which have a tendency to absorb oil when fried. Also good for
mushrooms, peppers. Brush with a little oil before grilling.
Convection and Conduction

Root vegetables and summer vegetables roast well, especially peppers,
onions, garlic, celery courgettes etc.
Radiant and conduction

Good for aqueous vegetables such as aubergine, courgette, marrow, etc.
which have a tendency to absorb oil when fried. Also good for mushrooms,
peppers. Great for cooking vegetable kebabs.
Conduction and Convection

Most vegetables can be boiled. Those grown above ground should be
placed into boiling water and roots and tubers should be placed in cold
water which is brought to the boil. The only exception is new potatoes
which should be cooked in boiling water too.
Conduction and Convection

As a delicate cooking process, it is used for the more delicate vegetables
such as asparagus when other more vigorous methods may damage the
food.
Conduction and Convection

Often used in conjunction with boiling. When vegetables are simmered it
tends to extend cooking time compared to boiling and as a result the loss of
nutrients is higher.
Conduction

There are two methods of steaming, low pressure and high pressure. High
pressure steaming cooks food at a higher temperature than low pressure
steaming. By pressurising the steamer temperatures of up to 130°c can be
achieved compared to around 100°c for low pressure steaming. Most
vegetables can be steamed in a high pressure steamer whilst the softer
vegetables are best suited to low pressure steaming as cooking times can
still be long for harder vegetables such as carrots and turnips in the low
pressure steamer.

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Braising Conduction and Convection 150°c

Stewing Braising is not commonly used for many vegetables, however, it is used for
stems such as celery and it can also be used for chard and the tougher
Poile leaves and root vegetables. It has almost become a forgotten way of
Microwaving preparing vegetables
Smoking Conduction and Convection

A very common way of cooking vegetables, either on their own or as an
accompaniment to meat or poultry. The long, slow, moist cooking methods
cook hard root vegetables gently over time. Less suitable for softer and
aqueous vegetables
Conduction and Convection

Not used for vegetables directly, but vegetables may be included when
cooking chicken etc.
Conduction and Convection

Excellent for cooking vegetables, quickly and healthily. As most fruit and
vegetables contain high levels of water microwaves cook these foods very
quickly without the need for oil and fats.
Conduction and Convection

Vegetables are not commonly smoked, however, the Spanish often smoke
red peppers to produce a smoked paprika

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Pureeing Vegetables

Root vegetables and squashes are well suited to pureeing. Cook them first by boiling, steaming, baking
or even grilling, then mash to a puree. Other ingredients such as cream, butter, milk, herbs and spices
can be added, either to thicken or thin the puree, and add flavour.

Stuffing Vegetables

Many vegetables are perfect for stuffing - particularly aubergines, courgettes, tomatoes, squashes and
jacket potatoes. Cabbage leaves or courgette flowers are ideal for holding stuffing. There's endless
scope for fillings - from rice, couscous and other grains, to cheese, herbs, minced meat, mushrooms and
other vegetables.

Vegetables as a garnish

Vegetables, e.g. carrot, turnip, celeriac and parsnip, cut in fine julienne and deep-fried until crisp can be
used as a garnish or sprinkled over many dishes of fish, meat or poultry.

Parsnip, beetroot, carrot and celeriac, thinly sliced on a mandolin, can also be deep fried and used as an
alternative to potato crisps, both as a garnish or a snack.

Cucumber can also be used, peeled and cut into 16 cm (6 in) strips on a mandolin. Trim off and discard
the seeds and cut the strips into spaghetti-like lengths. Lightly sprinkle with salt and drain in a colander.
Wash off, blanche in boiling water for 2 seconds and use as required, e.g. as a garnish for poached fish
dishes.

The cucumber spaghetti can also be quickly tossed in hot butter or oil if required.

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Finishing Vegetable Dishes

The most essential part of the sale of food is how it tastes and how it looks; garnishing the food provides
the finishing touch to complete the preparation and cooking process.

Draining

When the vegetables are cooked they will need to be drained from the cooking liquid. This could be
done by using a spider to scoop the vegetables out of the pot or by pouring the liquid off the vegetables
and collecting them in a colander. The vegetables should then be left to drain, especially broccoli and
cauliflower which ten to hold moisture. Cabbage should be tossed to turn it over. Spinach is especially
important to drain as it is around 90% water!

Great care should be taken if large pots are transported across the kitchen for draining

Poor draining will mean that cooking liquid will end up in the service dish and be unpleasant for the
customer

Seasoning

All food should be seasoned with care before service. Seasoning is also not limited to salt and pepper.
Herbs and spices can be added along with flavoured oils.

Saucing

Many vegetable dishes are served with coating sauces. This may use of the cooking liquid from braising
vegetables and incorporates any juices which may have been extracted from the meat during cooking.
Any excess fat should be removed at this point and any additional ingredients such as mushrooms,
onion, pepper, etc. cooked off. This can then be concentrated by reducing it before adding a basic sauce
or cream to produce the finished sauce. Remember! The sauce will also need seasoning or correcting.

Dressing

Some vegetable dishes will also need dressing. A salad is commonly finished by dressing it with a
vinaigrette. Coleslaw is usually finished by dressing it with mayonnaise. Other dressings could be as
simple as a parsley garnish whether chopped or a simple sprig or something as complex as garnish the
service flats and adding other vegetable as decoration to the main dish.

Coating

Coating involves covering the dish or food item with a prepared sauce to aid the flavour and look of the
finished dish. Preparing the sauce to produce the right consistency is vital if the sauce is to hold on to
the food and not run off before the dish reaches the table

Glazing

Glazing adds colour, shine or finish to a dish, achieved by brushing with clarified butter, basting with fat
and juices or by brushing with oil. Certain dishes are also glazed with sauce

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Garnishing

Garnishing gives interest, colour, texture and flavour to add to the overall presentation. Many of the
classical dishes have standard garnishes recognised around the world. Food should not be over
garnished or this will spoil the desired effect.

Correcting Sauces

If the consistency of a sauce is too thick – add more of an appropriate liquid – taste first. This could be
stock, wine or cream depending on the sauce which has been produced.

If the consistency of the sauce is too thin then a suitable thickening agent should be added such as corn
flour, arrowroot, beurre maniée depending on the type and nature of the sauce.

Remember: you cannot cook without tasting and developing the skill of seasoning

Storing and holding cooked vegetables

Vegetables which are being held for hot service must be kept at 65°c or hotter. This should be regularly
checked using a suitable thermometer.

Where vegetables are being cooked for cold use later, they should be cooked to the required degree
and then cooled as quickly as possible to reduce the temperature to a point where they can be safely
placed in the fridge. Vegetables should be cooled to fridge temperature within 90 minutes.

Reheating Vegetables

When reheating vegetables it is important to ensure that the temperature in the centre of the
vegetables reaches 75°c for 10 secs. This will ensure that as many bacteria as possible will be killed
which may have survived the first cooking process or have subsequently contaminated the vegetables
whilst in storage.

Healthy options

It is hard to improve food items which are already considered to be healthy, however, by giving
consideration to cooking methods, vegetables can be made more healthy by avoiding the dry cooking
methods which inevitably involve oil and fats. Similarly foods like avocado should be eaten with care as
they have one of the highest fat contents of any vegetables. Salt should also be minimised where
possible.

The way in which vegetables are cut can also help make the dish healthier. Potatoes cut into wedges
with the skin on are far more healthy that those which are peeled. Potatoes cut into large thick fingers
for chips are healthier than French fries as they absorb far less fat. Food can also be brushed with oil
rather than being fried in oil to reduce the fat content, this is especially beneficial with foodstuffs such
as courgettes, squashes, pumpkins and aubergines which have a tendency to absorb fat during cooking.

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