Vegetable Cookery

Sautéed Brussel Sprouts

Ratatouille 

Roasted Vegetables & Pan Gravy

Roasted Vegetable Medley 

 Below are critical control points for all vegetable cookery, although methods may vary. 

•Critical Control Points for Vegetables: Following specific cooking guidelines and principles, and also understanding how cooking may affect particular vegetables, such as texture, flavor, color, and nutrients are critical control points. How much these four characteristics determine the final product and its attractive and delicious attributes (or lack thereof). In addition, achieving proper doneness in vegetables may also be considered a critical control point. Avoiding overcooking is the most important as this very negatively impacts the quality of your dish. Cooking as close to service as possible is yet another critical control point. Additionally, always purchasing fresh produce for approved, reputable suppliers is essential.