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Vegetables
General Instructions
Vegetable preparation is determined by the desired softness or doneness. Since frozen
vegetables are already blanched, they can be used in a thawed state for a crisp final texture.
For more institutional users, the following is recommended:
Cook from thawed state,
then blast chill:
Blanch from thawed state,
then blast chill:
Thaw only:
Sliced carrots
Cauliflower
Broccoli spears
Brussels sprouts
Potatoes
Mixed vegetables
Cut green beans
Broccoli cuts
Large peas
Asparagus
Baby peas
Corn
French green beans
Spinach
Mashed squash
Zucchini
Summer squash
Kale
Collards
Turnip Greens
Starches
Pasta and Rice – Cook as usual to desired doneness and blast chill. Before plating, toss
product in ice water and top with sauce, if desired.
Biscuits (to serve with beef stew or Chicken a la King) – Cut biscuit in half and plate
with cut end up. Place entrée or sauce over biscuit.
Tater Tots, French Fries, Nuggets – Thaw completely. Place on sheet pan in 350°F.
oven for 5-10 minutes, then blast chill.
Condensed Soups
Follow these guidelines to facilitate proper heating of condensed soup and ensure
serving an acceptable product:
Broth-type soups – Reconstitute with hot water and chill. This ensures that the fats go
into solution so the product is evenly distributed when portioned.
Cream-type soups – Reconstitute, bring to a boil, then chill. Since these are basically
emulsions and contain flour, starch and/or gums, the free moisture must be incorporated in
order for the soup not to “break” during thermalization.
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