E2Learn Publishing

Modern cooks owe it to themselves and their customers to treat vegetables with understanding, respect, and imagination.

Vegetables used to be, abused and neglected, play the minor role of unimportant side dishes, or not even noticed on the table. Today, however, vegetables are very much more appreciated for a number of reasons i.e. nutritional importance, variety, flavor, eye appeal, and even elegance and sophistication they bring to the menu.

Because they are so perishable, vegetables require extra care from receiving to service. Freshness is their most appealing and attractive quality, and one must be especially careful to preserve it.

The goals of proper vegetable cookery are to preserve and enhance fresh flavor, texture, and color, to prepare and serve vegetables that are not just accepted but sought after. 

Here are just some of the things you will learn in this presentation:

ü How the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables.

ü How to cook vegetables to their proper doneness.

ü How to judge quality in cooked vegetables based on color, appearance, texture, flavor, seasoning's, and

        appropriateness of combination with sauces or other vegetables.

ü How to perform pre-preparation tasks for fresh vegetables.

ü How to calculate yields based on trimming losses.

ü How to determine the quality of frozen, canned, and dried vegetables.

ü How to prepare vegetables using the batch cooking method and the blanch-and-chill method.

ü How to store fresh and processed vegetables.

[YES] May sell on any price 
[YES] Can be offered through auction sites
[YES] Can sell Resale Rights
[YES] Can be packaged with other paid products
[YES] Can be added to paid membership site
[NO] Can be given away for free
[NO] Can be added to free membership sites
[NO] Can sell Private Label Rights
[NO] May change the content by editing, addition or subtraction
[NO] Can Claim Copyright

Format:

Adobe Flash