Production And Holding Problems In Quantity Cooking

We have emphasized throughout this chapter that vegetables should be cooked as close as possible to serving time.They lose quality rapidly when held in a steam table.

In quantity cooking,however, it is rarely possible to cook individual vegetable portions to order. After 20 to 30 minutes at steam table temperatures, even carefully prepared vegetables are usually overcooked.

Two systems have been devised to help solve this problem. Batch cooking is especially well suited to set meal service, and the blanch and chill method is most helpful in extended meal service. Needs vary from institution to institution, and you will probably find both techniques useful in one kitchen.

Was this article helpful?

0 0
Get Juiced

Get Juiced

This book will guide you through the processes of juicing your way to better health. Learn all the savvy tips and tricks to maintain your health and good body for a bright future ahead. This includes tips on diet, exercise, sleeping habits and etc.

Get My Free Ebook

Post a comment