 | Vegetables are are washed and drained after
they are cut, then set aside for
cooking. |
| If frozen vegetables must be used they should be thawed
completely,
pieces separated, and all excess moisture drained off. |
| When possible do not wash vegetables until the time of cooking because
once washed and put into the refrigerator, they may soften. Vegetables
should
not be left at room temperature for, any length of time but should be kept
well chilled
in the refrigerator where light,
water,
air, and heat cannot reach them and affect their nutritional value.
|
| If vegetables must be washed for a long period before
use, they should be placed
in a plastic bag with holes. |
| Avoid washing vegetables with loose leaves too far in advance
as they tend to wilt and rot. |
| Non-leafy vegetables
are frequently parboiled beforehand to save time and to avoid overcooking
the other ingredients in the recipe. |
