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    Cooking Frozen and Canned Vegetables

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    Leonor Miras Lagunias
    This document provides information on cooking frozen vegetables, canned vegetables, and culinary terms related to vegetables. For frozen vegetables, it notes to examine products for quality, that they require less cooking time, and can be cooked from frozen or thawed. For canned vegetables, it instructs to drain and simmer them in half the liquid and season the liquid before adding vegetables. It also lists common culinary terms for vegetable preparations and their meanings.

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    Cooking Frozen and Canned Vegetables

    Uploaded by

    Leonor Miras Lagunias
    2K views7 pages
    This document provides information on cooking frozen vegetables, canned vegetables, and culinary terms related to vegetables. For frozen vegetables, it notes to examine products for quality, that they require less cooking time, and can be cooked from frozen or thawed. For canned vegetables, it instructs to drain and simmer them in half the liquid and season the liquid before adding vegetables. It also lists common culinary terms for vegetable preparations and their meanings.

    Original Description:

    PRESENTATION OF THE LESSON

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    This document provides information on cooking frozen vegetables, canned vegetables, and culinary terms related to vegetables. For frozen vegetables, it notes to examine products for quality, that they require less cooking time, and can be cooked from frozen or thawed. For canned vegetables, it instructs to drain and simmer them in half the liquid and season the liquid before adding vegetables. It also lists common culinary terms for vegetable preparations and their meanings.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views7 pages

    Cooking Frozen and Canned Vegetables

    Uploaded by

    Leonor Miras Lagunias
    This document provides information on cooking frozen vegetables, canned vegetables, and culinary terms related to vegetables. For frozen vegetables, it notes to examine products for quality, that they require less cooking time, and can be cooked from frozen or thawed. For canned vegetables, it instructs to drain and simmer them in half the liquid and season the liquid before adding vegetables. It also lists common culinary terms for vegetable preparations and their meanings.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 7

    Frozen Vegetables

     Examine all frozen products when received to check


    quality.
     Frozen vegetables require shorter time in cooking because
    they have been partially cooked.
     Cook from the frozen state. Can cook directly into steamer
    or boiling salad water.
     Cook corn on the cob and vegetables that freeze in solid
    block like squash, should be thawed for even cooking.
     Add less salt. Most frozen vegetables are slightly salted
    during processing.
    Canned Vegetables
     Drain vegetables and place half the liquid in a cooking pot,
    and bring to boil.
     Add vegetables and heat to serving time. Do not boil for a
    long time.
     Season liquid before adding vegetables to blend flavors of
    herbs and spices.
     Use butter to enhance the flavor of most vegetables.
    Frozen Vegetables Canned Vegetables
    1. Examine all frozen products when 1. Drain vegetables and place half the
    received to check quality. liquid in a cooking pot, and bring to
    boil.
    2. Frozen vegetables require shorter 2. Add vegetables and heat to serving
    time in cooking because they have been time. Do not boil for a long time.
    partially cooked.

    3. Cook from the frozen state. Can cook 3. Season liquid before adding
    directly into steamer or boiling salad vegetables to blend flavors of herbs and
    water. spices.

    4. Cook corn on the cob and vegetables 4. Use butter to enhance the flavor of
    that freeze in solid block like squash, most vegetables.
    should be thawed for even cooking.

    5. Add less salt. Most frozen vegetables


    are slightly salted during processing.
    Culinary Terms of Vegetables
    Assortments of fresh
    vegetables like carrots,
    turnips, peas, pearl onions,
    green beans, cauliflower,
    asparagus and artichokes.
    Culinary Terms of Vegetables Meaning
    Bouquet ere Boquet of Vegetables
    Printaniere Spring Vegetables
    Jardinière Garden Vegetables
    Primeurs First Spring Vegetables
    Clamart Peas
    Ceecy Carrots
    Doria Cucumbers cooked in butter
    Dubarry Cauliflower
    Fermiere Carrots, turnips, onions, celery cut into
    uniform slices
    Florentine Spinach
    Forestiere Mushrooms
    Judic Braised lettuce
    Lyonnaise Onions
    Nicoise Tomatoes concasse cooked with garlic
    Parmientiere Potatoes
    Princesse Asparagus
    Provençale Tomatoes with garlic, parsley and
    Image Sources
     (Frozen Vegetables)
     http://a.abcnews.com/images/Health/gty_f
    rozen_vegetables_kb_131025_16x9_608.jpg

     (Canned Vegtables)
     http://cloudcomputingbuzznews.com/wp-
    content/uploads/hm/2014/11/iStock_1303811
    9-Can-vegetables.NRDC_.owns_.it_.jpg

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