| 1) The age and size of the vegetables will affect the cooking times. |
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| 2) Select pans that are neither too large nor too small. |
| 3) Remove any scum that rises to the surface. |
| 4) Liquid should simmer and not boil vigorously, replenish with water where evaporation takes place. |
| 5) Use only sufficient water to cover the vegetables to be cooked, using too much water wastes energy and takes longer to boil. |
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| 6) Time and temperature - care should be taken to ensure that a cooking temperature is maintained at all times and that liquid replacement takes place during the cooking process to counteract evaporation. |
General Rules