| COOKING METHODS (1 of 25) |
Hospitality
and Catering |
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| Almost all vegetables can be boiled. Boiling is the cooking of prepared vegetables in sufficient liquid. This liquid can be water, stock, milk, court bouillon or blanc. |
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| * To make foods safe to eat |
| * To make foods easily digestible |
| * To make foods palatable with a suitable texture. |
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| The cellular structure of the vegetable is softend by the boiling process. Where vegetables are undercooked this structure has not be softened sufficiently and where overcooked - too much. |
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