Ways To Cook Vegetables

Question 1

Vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat. They are reheated quickly by sautéing in butter or other fat. Seasonings and sauces are added at this stage.

Answer 1

Boiling and steaming

Question 2

Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables.

Answer 2

Sauteing and pan frying

Question 3

Cooking starchy vegetables using heat of the oven, rather than range top. Starchy vegetables are baked because the dry heat produces a desirable texture.

Answer 3

Baking

Question 4

The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly.

Answer 4

Braising

Question 5

Vegetables large enough to coat with
breading or batter may be fried. Quick-cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to reduce the cooking ti,e in frying.

Answer 5

Deep frying