ppt

1. Activity " Get Things Started"
Make a list of different cooking method,that
can be used to prepare Vegetable
dishes.For each cooking method,provide a
brief description and exlplain how it affects
the taste,texture and nutritional value of the
vegetables.

2. COOKING FROZEN AND
CANNED VEGETABLES

3. A. Frozen
Vegetables • Examine all frozen products when
received to check quality.
• Frozen vegetables require shorter
time in cooking because they have
been partially cooked.
• Cook from the frozen state; can
cook directly into a streamer or
boiling salted water.
• Corn on the cob and vegetables
that they are frozen solidly, like
squash, should be thawed for even
cooking.
• Add less salt. Most frozen