| COOKING METHODS (2 of 25) |
Hospitality
and Catering |
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| There are two ways you can boil vegetables. |
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Vegetables can be placed in boiling liquid (100°C / 212°F) and left to simmer. |
| The main advantage of foods placed into boiling liquids are: |
| a) Green vegetables retain their colour and nutritive value. |
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| Vegetables can be placed cold liquid and brought to the boil. |
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| The main advantage of foods brought to the boil with cold liquids is: |
| a) Helps to tenderise, extracts starch and some flavour. |
| b) Avoids damage to foods that might otherwise lose their shape if added to a boiling liquid. |
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