Standard Operating Procedure

Subject Vegetables preparation

Department F&B KITCHEN

Document KIT-104
Number

Effective Date 06-01-2016

Prepared by: Approved by:

Angelo Faoro Veronique Sirault
Executive Chef General Manager

Standard:

All vegetables will be prepared as per the standard recipe, ensuring that the flavor and taste is maintained.

Procedures:

Prepare vegetables as close to cooking time as possible.

Clean and Soak Vegetables

1. Wash all vegetables thoroughly to remove dirt and chemical residue. Wash them only in the correct area to
keep dirt and packaging out of the cooking area.
2. using a stiff vegetable brush, scrub root vegetables that will not be peeled.
3. Submerge green, leafy vegetables in cold water.
4. Lift the greens and let the water runoff, allowing the dirt to fall back into the water.
5. Repeat the process using fresh water each time.
6. Soak vegetables in clean, cold water if necessary.
7. Drain vegetables completely.
8. Place vegetables in the proper container for storage if necessary.
9. Lightly cover the container.
10. Soak cauliflower, Brussels sprouts, and broccoli in cold salt water for 30 minutes to remove insects.

Peel and Cut vegetables

1. Peel vegetables only when directed by the recipe.

2. Cut vegetables into equal-size pieces as directed by the recipe.
3. See: “Peeling and Trimming” & “Basic Vegetable Cuts.”

Boil Fresh Vegetables

1. See Basic Tasks on Cooking methods “Boiling, Poaching”

2. Fill an appropriate-size pot with liquid as indicated by the recipe.
3. Use enough liquid to cover the vegetables.

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4. Bring the liquid to a boil.
5. To hold vegetable color:
• Add salt and sugar to the liquid for boiling green vegetables.
• Add lemon juice or vinegar and a pinch of sugar to the liquid for boiling red vegetables.
• Add a pinch of cream of tartar to the liquid for boiling white vegetables.
• Add vegetables to the liquid in small batches so the temperature of the liquid doesn’t change rapidly
6. Decide whether to cover the pot:
• Cook green vegetables in an uncovered pot to allow acids to escape and to hold the green color.
• Cook strong-flavored white vegetables such as turnips and red cabbage in an uncovered pot to dissi pate
the strong smell and dilute the flavor.
• Cook red vegetables such as beets in a covered pot to intensify the red color.
• Cook yellow vegetables either covered or uncovered
7. Cook all vegetables until they are just tender and crisp, neither hard and crunchy nor limp and mushy.
8. Test the food occasionally while it cooks to make sure it is not under-or overcooking.
9. Drain vegetables in a colander or a sieve.

Steam Vegetables

See Tasks on “Steam, Simmer, and Poach.”

1. Add seasonings according to the Recipe.
2. Place vegetables in the steamer in a single layer.
3. Steam to the desired doneness as directed by the recipe.

Prepare Frozen Vegetables

1. See Task “Thawing of Frozen Foods”

2. Follow the instructions on the package to prepare frozen vegetables.
3. Thaw asparagus and spinach in the refrigerator before cooking.
4. Cook thawed vegetables according to the cooking method specified by the recipe. Cook immediately to
prevent harmful bacteria growth or other food deterioration.

Prepare Canned Vegetables

1. Always wipe the top of the can before opening to keep dust from falling on the food.
2. Do not use cans that are swollen, badly dented, or distorted. Bring these cans to the attention of your
supervisor.
3. If there is any questionable odor when a can is opened, throw away the food and report the matter to your
supervisor.
4. Drain the liquid from the can into a saucepan. Bring the liquid to a boil.
5. Add the vegetables and return the liquid to the boiling point.
6. Season the vegetables according to the recipe.

Store Vegetables

1. Cover, date, and initial all washed, peeled, and prepared produce.
2. Store the fresh product in refrigerators.
3. Store frozen vegetables at (18 degrees Celsius) or below.
4. Do not refreeze vegetables that have been thawed.
5. Store canned vegetables in a cool, dry storeroom.

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