Label
All
0
Clear all filters

Understanding Vegetables

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Before you go on to more specialized work with vegetables, let’s review vegetable basics and introduce new information that will enhance your understanding of vegetable identification and preparation.

In culinary terms, a vegetable is a plant part that is prepared and served as a savory (nonsweet) food. This definition also includes many foods such as beans and tomatoes, which in the botanical sense are fruits.

To correctly select and serve vegetables, you must have a thorough understanding of the major culinary vegetable classifications and know when particular vegetables are in season.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title