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Basicprinciplesofvegetablescookery 190123102329 PDF
Basicprinciplesofvegetablescookery 190123102329 PDF
Pranith Vontela
[email protected]
Any part of a herbaceous plant that can be
eaten, either raw or cooked, is termed as
VEGEGTABLE.
Vegetables are served in various forms-as
accompaniments, garnishes, salads,
hors d’ oeuvres, bhajees, curries, raitas, etc.
Vegetarian cooking demands a good
knowledge of the principles of cookery &
high degree of skill.
Roots:carrots, horseradish, beetroot and
turpins.
BULBOUS ROOTS
TUBERS
ARTICHOKES POTATOES
FLOWERS
CAULIFLOWER BROCCOLI
LEAVES
CABBAGE SPINACH
FRUITS
WINTER SQUASH PUMPKIN
STEMS