Prepare, Cook and Finish Food: Vegetable Dishes
Southville of Foreign University
Prepare, Cook and Finish Food: Vegetable Dishes
A Report Researched to the Faculty of the School
Of HospitalityManagement
In Partial Fulfillment of the Requirements
Submitted to:
Mr. Edward Dimaculangan
Submitted by: Ramone T
Unit 15: Prepare, Cook and Finish: Vegetables
Know how to prepare vegetables for basic dishes A. Describe the preparation methods for basic vegetables
When preparing vegetables, it requires proper handling. The proper way to prepare vegetables is to measure the weighing and portioning of each vegetable dish in order not to overeat. It is best to wash hands before and after preparing the food. Washing vegetables is a priority because it will prevent from having food poisoning, including E. coli. The preparation of vegetables includes peeling, trimming, blanching, seasoning and soaking by re-hydrating the pulse of vegetables. The purpose of peeling is to strip out the outer covering of the vegetables. For trimming, it removes the non-edible and non-presentable parts of food. The purpose of blanching is that any fruit or vegetable is plunged in hot boiling water to soften, or partly cooking it. The purpose of seasoning is to create taste and flavor with salt and pepper. Also, the term soaking is that to rehydrate certain pulses after having cleaned.
B. State the reasons for using the different methods for preparing vegetables
There are certain reasons for using the different methods of preparing vegetables for each dish. It considers peeling the outer skin of the vegetables and using different vegetables cuts such as sliced, strips, julienne, mirepoix, paysanne, macedoine, Concassé, tourne, jardinière, brunoise and shredding.
Julienne – Long thin match stick shaped pieces about 4cm in length.
Mirepoix – A mixture of roughly chopped vegetables which are used in the base of sauces or to enhance the flavor of meat, fish and shellfish dishes.
Paysanne – It could be either squares, triangles, circles
Prepare, Cook and Finish Food: Vegetable Dishes
A Report Researched to the Faculty of the School
Of HospitalityManagement
In Partial Fulfillment of the Requirements
Submitted to:
Mr. Edward Dimaculangan
Submitted by: Ramone T
Unit 15: Prepare, Cook and Finish: Vegetables
Know how to prepare vegetables for basic dishes A. Describe the preparation methods for basic vegetables
When preparing vegetables, it requires proper handling. The proper way to prepare vegetables is to measure the weighing and portioning of each vegetable dish in order not to overeat. It is best to wash hands before and after preparing the food. Washing vegetables is a priority because it will prevent from having food poisoning, including E. coli. The preparation of vegetables includes peeling, trimming, blanching, seasoning and soaking by re-hydrating the pulse of vegetables. The purpose of peeling is to strip out the outer covering of the vegetables. For trimming, it removes the non-edible and non-presentable parts of food. The purpose of blanching is that any fruit or vegetable is plunged in hot boiling water to soften, or partly cooking it. The purpose of seasoning is to create taste and flavor with salt and pepper. Also, the term soaking is that to rehydrate certain pulses after having cleaned.
B. State the reasons for using the different methods for preparing vegetables
There are certain reasons for using the different methods of preparing vegetables for each dish. It considers peeling the outer skin of the vegetables and using different vegetables cuts such as sliced, strips, julienne, mirepoix, paysanne, macedoine, Concassé, tourne, jardinière, brunoise and shredding.
Julienne – Long thin match stick shaped pieces about 4cm in length.
Mirepoix – A mixture of roughly chopped vegetables which are used in the base of sauces or to enhance the flavor of meat, fish and shellfish dishes.
Paysanne – It could be either squares, triangles, circles