Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 12
Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 12
In this chapter, the learning objectives are: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;...