PROCHEF ® 1 Vegetable Cookery Course Subject Count: 5 Lesson Count: 15 SUBJECT: 1 Introduction to Vegetable Cookery LESSONS LEARNING OUTCOMES Introducing Vegetable Cookery • Learners can explain why it is important to cook vegetables well. • Learners can explain the 'rules of thumb' for cooking vegetables. Identifying and Preparing Vegetables • Learners can explain how to identify different types of vegetables. • Learners can explain how to clean and prepare vegetables for cooking. Applying Cooking Techniques • Learners can list common cooking techniques for vegetables. • Learners can explain how to choose an appropriate cooking technique for vegetables. • Learners can explain how to blanch and refresh vegetables. SUBJECT: 2 Green Vegetables LESSONS LEARNING OUTCOMES Cooking Green Vegetables • Learners can define chlorophyll. • Learners can explain quality indicators of properly cooked green vegetables. Steamed Broccoli • Learners can explain the mise en place for steamed broccoli. • Learners can explain how to make steamed broccoli. • Learners can explain how to determine doneness of steamed broccoli. • Learners can practice the mise en place and cooking of steamed broccoli. Sautéed Spinach • Learners can explain the mise en place for sautéed spinach. • Learners can explain how to make sautéed spinach. • Learners can explain how to determine doneness of sautéed spinach. • Learners can practice the mise en place and cooking of sautéed spinach. SUBJECT: 3 White Vegetables LESSONS LEARNING OUTCOMES Cooking White Vegetables • Learners can define anthoxanthin flavonoid. • Learners can define enzymatic browning. • Learners can explain quality indicators of properly cooked white vegetables. Roasted Parsnips • Learners can explain the mise en place for roasted parsnips. • Learners can explain how to roast parsnips. • Learners can explain how to determine doneness of roasted parsnips. • Learners can practice the mise en place and cooking of roasted parsnips. Braised Fennel in Butter • Learners can explain the mise en place for braised fennel in butter. • Learners can explain how to make braised fennel in butter. • Learners can explain how to determine doneness of braised fennel in butter. • Learners can practice the mise en place and cooking of braised fennel in butter. © Copyright Lobster International S.A. 2018. All rights reserved. PROCHEF ® 1 Vegetable Cookery Course Subject Count: 5 Lesson Count: 15 SUBJECT: 4 Red and Purple Vegetables LESSONS LEARNING OUTCOMES Cooking Red and Purple Vegetables • Learners can define anthocyanin and betalain. • Learners can explain the effect of acid and alkaline on red and purple vegetables. • Learners can explain quality indicators of properly cooked red and purple vegetables. Braised Red Cabbage • Learners can explain the mise en place for braised red cabbage. • Learners can explain how to make braised red cabbage. • Learners can explain how to determine doneness of braised red cabbage. • Learners can practice the mise en place and cooking of braised red cabbage. Glazed Beets • Learners can explain the mise en place for glazed beets. • Learners can explain how to make glazed beets. • Learners can explain how to determine doneness of glazed beets. • Learners can practice the mise en place and cooking of glazed beets. SUBJECT: 5 Red, Orange and Yellow Vegetables LESSONS LEARNING OUTCOMES Cooking Red, Orange and Yellow • Learners can define carotenoid. • Learners can explain quality indicators of properly cooked orange and yellow vegetables. Vegetables Butternut Purée • Learners can explain the mise en place for butternut purée. • Learners can explain how to make butternut purée. • Learners can explain how to determine doneness of butternut purée. • Learners can practice the mise en place and cooking of butternut purée. Marinated Peppers • Learners can explain mise en place for marinated peppers. • Learners can explain how to make marinated peppers. • Learners can explain how to determine doneness of marinated peppers. • Learners can practice the mise en place and cooking of marinated peppers. © Copyright Lobster International S.A. 2018. All rights reserved. .