In Lesson 5 we will learn about vegetables, the density of vegetables, nutrition and cooking methods

Class Info

• Date: Wed 2/22 and Tue 3/7
• Topic: Vegetables
• Meeting Info: reminder: chef, steward and steward assistant due in class at 4:00pm

To-Do Before Class

Understanding Vegetables

Chapter 11  pg. 273-309

Cooking Vegetables

Chapter 12 Pg. 311-349

Writing assignments:

Q1 Give two reasons for not adding baking soda to the cooking water of green vegetables

Q2 What are some of the advantages of steam cooking vegetables over boiling or simmering?

Q3 In the recipe for peas, carrots and pearl onions (pg.315) why could you not save a step and cook all three three vegetables together in one pot?

• Add learning objectives and outcomes here
  • Students will be able to identify different types of vegetables and cooking techniques

Activities

You will work in teams to make: roast, grilled, braised, glazed and pan fried vegetables

To-Do After Class

Upload your chef report and review the chef report from the prior week. Review the powerpoint files.

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