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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. |