Title: Prepare vegetables.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Preparation should include

- determining the use of the vegetable
- selecting the vegetables
- determining the production method
- preparing the vegetables according to the determined method
- serving the vegetables.

Process/Skill Questions:

Thinking

- What is the role of vegetables in a food service menu?
- What are the forms in which vegetables can be purchased?
- How might adding legumes to one’s diet be beneficial?

Communication

- How do vegetable selections vary from region to region and season to season?
- What are the categories of vegetables?

Leadership

- What cooking techniques lend themselves to vegetables?
- What factors should be considered in selecting, preparing, serving, and storing vegetables?
- What health factors need to be considered when using fresh vegetables and vegetable juices?

Management

- How can texture, appearance, and nutritional content of vegetables be preserved?
- Why is it important for management to be conscious of seasonality of vegetables when determining menu options?
- How might choosing a vegetable that is not in season affect cost and taste?