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Vegetables
Bev 05/26/18	I've recently taken on kitchen duties at our church. We've done dinners for 65 up to 600 teenagers. What is the secret to cooking vegetables for large groups ? Cooking vegetables is what im having the most difficulties with.
ellen 05/27/18	You have inspired e to do a whole article, it will be a few more days. please tell me how many ovens, whether you have seam pots, etc.
Bev 05/27/18	We have large gas stove with two ovens. The top is split between four burners and the other half is a grill. We also have a large convection oven which holds six 24x16 pans. Smaller pans i can fit eight. We have several stock pots of various sizes but we have nothing for steaming. I am in the process of slowly restocking the kitchen. I need to find something for steaming vegetables because that is how I prefer to do vegetables. Until I can purchase something, any helpful tips would be greatly appreciated
Bev 05/28/18	We also have an industrial food warmer.
ellen 05/28/18	OK, this is really long, and remember that this is a guide for amounts; you will be using 22-30 pounds of veg per 100 people and increase the oil, seasonings, etc. per amount. Some info from www.wikihow.com/Cook-Vegetables Steamed Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables ½ to 1 cup (119 to 237 ml) water Good for: green beans, broccoli, cauliflower, carrots, snow pea pods, zucchini and summer squash Cover Grilled Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables ¼ cup (59 ml) oil ¼ cup (59 ml) lemon juice ¼ cup (5 g) fresh herbs, minced 2 cloves garlic, minced Good for: asparagus, eggplant, spring onions, bell peppers, zucchini, summer squash, eggplant, mushrooms Note: Use a grill basket or skewers for small vegetables on an outdoor grill to prevent them from falling through the grates. Boiled Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables Water for cooking Cover Microwaved Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables Cover Good for: green beans, broccoli, cauliflower, carrots, snow pea pods, zucchini and summer squash Sautéed Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables 1 tablespoon (15 ml) oil Herbs and spices, to taste such as 1/4 teaspoon salt-free seasoning blend 1 teaspoon minced garlic or ginger low-sodium soy sauce or miso paste Good for: bell peppers, onions, broccoli, cauliflower, asparagus, snow peas, celery, green beans, cabbage and carrots Tip: Add "harder" vegetables such as broccoli and green beans first, then softer veggies like onions and peppers. Roasted Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables 1 tablespoon (15 ml) oil- the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible. 1 teaspoon (6 g) salt Herbs and spices, to taste Cover roasting vegetables for a shorter cooking time (for example, with a foil cover), or remove the lid if you want the veggies to crisp up. Quick-cooking vegetables: mushrooms, bell peppers, zucchini, summer squash, broccoli; 10-20 mnutes Long-cooking vegetables: sweet potatoes, white potatoes, carrots, turnips, butternut squash, and parsnips, cauliflower, Brussels sprouts; 20-40 mnutes Braised Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables 1 cup (237 ml) water Herbs and spices, to taste Cover. Deep Fried Veggies 1 to 2 pounds (454 to 907 g) mixed vegetables 3 to 5 cups (711 ml to 1.2 L) oil Herbs and spices, to taste Veggie Casserole Preheat the oven to 350 degrees. Coat a baking dish with a tight-fitting lid with cooking spray. Add your vegetables, chopped into uniform pieces. Add flavor to each 2-3 cups vegetables, with: 2 teaspoons purchased pesto or 2 teaspoons dried basil, oregano, parsley, thyme or rosemary Cover and bake at 325 degrees for 20-30 minutes, until the vegetables are tender. Good for: carrots, broccoli, cauliflower, bell peppers, green beans, onions, celery, cabbage To reduce cooking time for casseroles, put them in a crockpot on high heat for about 15-20 minutes. This will warm up the vegetables but just cook them right enough so that they can bake in with your casserole. Individual Parchment or Foil Packets Preheat the oven to 350 degrees. Place your chopped veggies on a sheet of aluminum foil or parchment. Add flavor by: Sprinkling with 1 tablespoon finely chopped basil, oregano or parsley Layering 4 lemon slices on top veggies or Adding 1 tablespoon balsamic vinegar Fold and seal the foil or parchment around the veggies to form a packet. Place on a baking sheet and bake for 20 minutes until the vegetables are tender yet crisp. Food Safety Note Ready to eat food that will be held for service, and fruits, vegetables, grains, and legumes need to cook until internal temperature reaches 135. Remember to Keep Hot Foods Hot and Cold Foods Cold When cooling foods: Foods must pass through the danger zone (135 – 70?) quickly to reduce pathogen growth Cool foods from 135 to 41? within six hours 135 – 70? within 2 hours 70 – 41? degrees within 4 hours If food has not reached these goals in the allotted time, food must be thrown out Use ice water baths, ice paddles, shallow pans, or blast chillers for cooling Source: ServeSafe® Food Certification Course Book - Educational Foundation of the National Restaurant Association, 2009. 2009 Federal Food Code Temps for storage www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm If this saves you time, trouble, or money, please consider a donation to support this site.
ellen 05/28/18	That convection oven can be perfect. Remember that you can braise in liquid in covered pans in the oven. Besides roasting. Spinach sauteed on the grill spinach is delicious and fast.

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