Day 7: Vegetable Cookery I: Blanch, Roast, Saute, and Seasoning

Vegetable Cookery I: Blanch, Roast, Saute, and Seasoning

Unit

Unit 1: Culture, Safety, and Knife Fundamentals

Class Length

4 to 6 hours

Station Focus

Vegetables / hot line

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Blanch and shock vegetables to preserve color and texture

·        Roast vegetables for caramelization without burning

·        Saute vegetables with proper pan heat and movement

·        Season in layers using salt, fat, and acid

Key Vocabulary

·        blanch

·        shock

·        caramelization

·        season in layers

·        al dente

Chef Demo (what the chef shows)

·        Blanching: salted water, timing, ice bath, drain and store

·        Roasting: oil amount, spacing, turning, doneness cues

·        Saute: preheat, avoid overcrowding, finish with acid

Lab (what students do)

·        Blanch green vegetable and store for service use

·        Roast two vegetables with different cut sizes; compare results

·        Saute mushrooms or onions; practice browning without burning

·        Taste checkpoints: under-seasoned, seasoned, over-seasoned

Quality and Safety Standards

·        Greens stay bright; no mush

·        Roast has color and texture; no steaming

·        Pans kept clean; no scorched oil smell

Assessment and Evidence

·        Tasting panel with rubric: texture, seasoning, color

·        Exit quiz: blanch/roast/saute differences

Homework / Reflection (10 to 20 minutes)

·        Write 3 ways to fix a bland dish (without adding more salt)

·        Prepare for Day 8 practical check