VEG

• Smallest


  Cook vegetables in the ____ liquid possible.
• Shortness amount of time

  Cook vegetables the __________ for the desired tenderness.
• Scrub well and cook with the skin


  For vegetables that have a skin, _______ on whenever possible.
• Sharp knife; largest pieces


  When vegetables are cut, use a ______ and cut in the ______ that are desirable for the recipe.
• Recipe or directions


  Follow the ______ for cooking a vegetable.
• Just in time for

  Cook vegetables ___ for serving on the line.
• Acid


  When a green vegetable is cooked, some _____ is released in the steam.
• Cooked; seasonings


  The flavor of the vegetable is affected by the way it is _______ and by the _______ added to it.
• Fresh, frozen, dried, and canned vegetables


  What are the market forms of vegetables?
• Fresh Vegetables


  They have undergone little or no processing from time they were harvested to the time they were sold.
• Frozen Vegetables


  They are commercially packaged in plastic bags. They are washed thoroughly to remove any dirt.
• Bacteria, yeast, mold


  Removing water from vegetables inhibits the growth of _____, _____, and _____ that can promote spoilage and rot in vegetables.
• Freeze, drum, air, and sun drying


  What are the four drying methods?
• Canned Vegetables


  They undergo some form of processing which is the applying of heat to kill ang harmful microorganisms.
• Dry-heat and moist-heat method


  What are the two methods of cooking vegetables?
• Blanching, boiling, braising, poaching, and steaming


  What are the five elements of moist-heat method/cooking?
• Broiling, grilling, roasting, sautéing, and stir-frying

  What are the five elements of dry-heat method/cooking?