VARIOUS RULES FOR VEGETABLE PREPARATION

 VARIOUS RULES FOR VEGETABLE PREPARATION

1.      Do not let the vegetable soak in water unless necessary.

2.      Wash the vegetables just before peeling.

3.      Bake the vegetable in their skin.

4.      Use the minimum amount of liquid during boiling.

5.      Use the water in which the vegetables are boiled (pot liquor).

6.      Use the correct cooking medium which can be acidic, alkali or neutral.

7.      Cut the vegetable as near to the cooking time as possible.

8.      Serve the food as soon as it is ready for the service.

9.      Keep the oxygen away from the vitamin-rich foods by covering them with water.

10.  For uniform doneness, cut into uniform sizes before cooking.

11.   If vegetable must be cooked in advance, slightly undercook them, cool rapidly in cold water, drain and refrigerate, then reheat to order.