Questions for Discussion

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

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  1. Which vegetables would you simmer uncovered?

    Asparagus

    Cauliflower

    Green beans

    Peas

    Beets

    Sweet potatoes

    Brussels sprouts

    Rutabagas

    Carrots

    Turnips

  2. Why are greens such as spinach not well suited to cooking in a compartment steamer?
  3. In the recipe for Peas, Carrots, and Pearl Onions, why could you not save a step and cook the three vegetables together in one pot?
  4. Why is it important to drain vegetables well before combining with a cream sauce?
  5. Which of the two methods for making glazed root vegetables (see Glazed Root Vegetables, and Glazed Carrots) might be more appropriate for à la carte service, or cooking to order? Why?
  6. We have learned that green vegetables should be cooked in a neutral liquid because acids destroy green pigments. But the recipe for artichokes says to cook them with lemon juice. What’s going on here?
  7. Describe briefly how you would make breaded, fried onion rings rather than onion rings with batter.