Standards of Quality in Cooked Vegetables

Bright, natural colors.

• Green vegetables, in particular, should be a fresh, bright green, not olive green.

Cut neatly and uniformly. Not broken up.

• Attractively arranged or mounded on plate or dish.
• Not swimming in cooking water.
• Imaginative and appropriate combinations and garnishes are always well received.

Cooked to the right degree of doneness.

• Most vegetables should be crisp‐tender, not overcooked and mushy, but not tough or woody, either.
• Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes, vegetable purées) should be cooked through, with a pleasant, smooth texture.

Full, natural flavor and sweetness, sometimes called garden‐fresh flavor. Strong‐flavored vegetables should be pleasantly mild, with no off flavors or bitterness.

Lightly and appropriately seasoned. Seasonings should not be too strong and should not mask the natural garden flavors.

Butter and seasoned butters should be fresh and not used heavily; vegetables should not be greasy.

Cream sauces and other sauces should not be too thick or too heavily seasoned. As with seasonings, sauces should enhance, not cover up.

Interesting combinations attract customers.

Flavors, colors, and shapes should be pleasing in combination.

Vegetables should be cooked separately and then combined to allow for different cooking times.

Acid vegetables (like tomatoes) added to green vegetables will discolor them. Combine just before service.