Professional Cooking, 4th Edition
Sample Chapter Portion
Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing.This chapter outlines briefly the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed.

The recipes given here reinforce your understanding through actual practice. The emphasis is on the method, rather than on the particular vegetable used, because each method applies to many vegetables. For this reason, variations listed after basic recipes are used rather than separate complete recipes. As in other chapters, recipes for sauces served with vegetables are not repeated here from Chapter 8.

Most of the recipes are applicable to fresh, frozen, or canned vegetables, even though variations are not listed for each. You have learned how to handle these different products in order to make proper substitutions. Review pages 421 to 423 if necessary. Potatoes and other starchy foods, such as rice and pasta, are covered in the next chapter. However, the basic cooking methods here apply to potatoes as well as to other vegetables.


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