Prepare fresh vegetables.pptx
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This document provides instructions for properly preparing fresh vegetables. It recommends thoroughly washing all vegetables under cold running water, scrubbing unpeeled vegetables, and soaking limp or bug-infested vegetables briefly to restore crispness or remove insects. It also suggests peeling vegetables thinly and cutting them into uniform pieces for even cooking, as well as preventing browning by treating certain vegetables with acid or holding under water.
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Salad dressings are liquids or semi-liquids used to flavor salads. They are typically made from an oil and an acid with other ingredients added for flavor or texture. Common ingredients in salad dressings include oils, vinegars, lemon juice, egg yolks, fresh or dried herbs, mustards, ketchup, and cheeses. There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties based on ingredients like sour cream, fruit juice, yogurt, or low-calorie options. Quality salad dressings depend on using high-quality ingredients.
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Prepare fresh vegetables.pptx
- 3. • Wash all vegetables thoroughly. • Scrub well unpeeled vegetables, like potatoes for baking. • Wash green leafy vegetables in several changes of cold water. • After washing, drain well and refrigerate lightly covered to prevent drying. 1. WASHING
- 4. • Do not soak vegetables for long periods to prevent flavor and nutrient loss. • Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects. • Limp vegetables can be soaked briefly in cold water to restore crispness. 2. SOAKING
- 5. • Peel vegetables as thinly as possible. • Cut vegetables into uniform pieces for even cooking • Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until ready to use. • Save edible trim for soups, stocks and purees. 3. PEELING & CUTTING
- 7. 1. Chopping - done with a straight, downward cutting motion. 2. Chiffonade (shredding) – making very fine parallel cuts. 3. Dicing – producing cube shapes 4. Mincing – producing very fine cut usually for onions and garlic. Knife Cuts: