Prepare vegetables.

Preparation should include

• determining the use of the vegetable
• selecting the vegetables
• determining the production method
• preparing the vegetables according to the determined method
• serving the vegetables.

Process/Skill Questions:

Thinking

• What is the role of vegetables in a food service menu?
• What are the forms in which vegetables can be purchased?
• How might adding legumes to one’s diet be beneficial?

Communication

• How do vegetable selections vary from regionally and seasonally?
• What are the categories of vegetables?

Leadership

• What cooking techniques lend themselves to vegetables?
• What factors should be considered in selecting, preparing, serving, and storing vegetables?
• What health factors need to be considered when using fresh vegetables and vegetable juices?

Management

• How can texture, appearance, and nutritional content of vegetables be preserved?
• Why is it important for management to be conscious of seasonality of vegetables when determining menu options?
• How might choosing a vegetable that is not in season affect cost and taste?