Even Meat Lovers Will Love These Veggie Recipes | Gordon Ramsay

lightly fried my delicious halloumi and,courgette cakes squeeze every last bit,of flavor out of those vegetables,but first i'm preparing a simple slow,roast tomato and watercress salad,these cherry tomatoes are perfect if you,haven't got cherry tomatoes vitamins are,good or even just big,normal plump tomatoes lay the tomatoes,on the tray,and these go into the oven for about 90,minutes,if you turn the oven down really low you,can leave them in overnight,to be honest the longer you leave them,the better they taste,once you've seasoned with salt sprinkle,over with some sugar,and the salt and sugar combine speeds up,the drying process because you want that,nice chewy texture and then you get,these little time flowers and just pick,off the buds garlic sliced,then just spread that on,now the tray looks quite full and,compact but 90 minutes in the oven,you'll see everything shrink down all,the skins blistering and the flavor,intensifies so nicely extra virgin olive,oil that gives a nice earthy flavor to,the tomatoes,place your tomatoes into an oven,preheated to 150 degrees c and cook long,and slow for an hour and a half,now halloumi cakes there's something,quite exciting about halloumi cheese,it's a very firm cheese and it fries,brilliantly,peel the carrots,great not too finely you want that nice,texture,next courgette,the secret is keep it all grated the,same,put that into a sieve,a sprinkling of salt will draw out,liquid from the vegetables,then grate the halloumi,halloumi cheese doesn't look that tasty,but once you've got color on it in the,pan it's really,really delicious now,really important to squeeze out the,excess water from the veg,and we'll see all that water that needs,to come out of there,if you didn't do this it'll make your,little patties non-friable because the,whole thing,starts to separate,and then mix in with the cheese,spring onions chop up the whites and the,greens,now we're going to season that with some,delicious fresh mint and fresh coriander,whenever it's vegetarian i like to put a,combination of herbs in there tarragon,parsley mint and coriander basil and,lemongrass,all delicious on their own but in tandem,their flavours play off each other,next,two eggs,in,give that a little mix,add the eggs to the mixture,and then finally a couple of tablespoons,of breadcrumbs the breadcrumbs help dry,out any excess moisture,mix,all the ingredients together,before you start shaping these taste the,mixture,hmm,it's really important to identify the,seasoning now,if you wait until you've cooked them,it'll be too late to adjust the,seasoning,roll them to a large golf ball,shape them like a little mini burger,you could spice these up with some chili,in there if you haven't got fresh chili,chili flakes,and it's something that can be done up a,day in advance,to get your cakes firm and ready for,frying put them into the fridge,uncovered for 25 minutes,pan on,get that nice and hot while i'm waiting,for that i'll get the dressing ready,slice the red chili seeds and all on an,angle into shards,then chop fresh ginger,season with a sprinkle of sugar and salt,add some rice wine vinegar,add a couple of tablespoons of olive oil,to finish off some chopped coriander,got that sweet sour spicy flavor,with my chilli dressing done i can start,frying off my halloumi cakes in a hot,oiled pan,we've got a nice crisp edge,you can already start to smell that,sauteed halloumi with the courgettes and,carrots smells delicious really,important for a nice amount of colour on,them,as my cakes sizzle away i can finish off,my roast tomato salad,one of my favorite leaves has to be,watercress just cut off stalks,shallot rings,watercress and shallot,go brilliantly well together,the shallot looks so dainty when you,open up these little ringlets,don't forget to turn your cakes,now tomatoes,whatever you don't use just jar them and,put them in the fridge,just drop those slow cooked warm,tomatoes over the watercress the,sweetness is incredible absolutely,delicious,a little drizzle of age of smooth,vinegar,gives that tartness to the watercress,watercress is naturally peppery so it,doesn't need any pepper just a little,touch of salt,and then a light sprinkling of extra,virgin olive oil,after five minutes on a medium heat my,halloumi cakes are ready,so important to have taken out that,water,you can see it doesn't disintegrate,and then just get your dressing take a,spoon of it,and then tilt it to the side because i,want the garnish i don't want the juice,if that does not,turn you on to become a vegetarian for,the night i honestly don't know what,will,delicious,my crispy golden halloumi courgette and,herb cakes with a sumptuous roast tomato,and watercress salad all of the flavor,with none of the meat,when i was growing up my mom was a very,very good cook so we had some great food,but it was always meat and too veg and,the veg definitely played a bit part but,the more attention you pay to cooking,vegetables the more you realize they can,easily take cent

The above is a brief introduction to vegetable dishes

Let's move on to the first section of vegetable dishes

Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes

Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes

so today we are finally making what is considered  to be one of the most classic and iconic dishes  ,that hail from spain and to be honest with you  i cannot believe how long its taken me to share  ,this recipe with you but today we finally have it  we're talking a traditional spanish lentil stew  ,now this is a dish that's enjoyed all  over spain from restaurants to households  ,and it's eaten all year round but it's extra  special during the fall and winter seasons  ,as it really warms your soul and it fills your  body with so much goodness folks this lentil  ,stew is so easy to make like seriously you're not  going to believe how simple it is to put together  ,and the flavors are truly mind-blowing delicious  let's begin by grabbing a large deep fry pan  ,you can also use a stockpot here if  you prefer heat it with a medium heat  ,and add in 2 tablespoons of extra virgin  olive oil which is about 30 milliliters,now the vegetables i'm going to use to make this  lentil stew are the ones that are most typically  ,used here in spain when making this recipe but you  can use whatever vegetables you have on hand the  ,only recommendation i do have is make sure the  potatoes that you are using are more waxy than starchy  ,i'm using new potatoes that way when you're  cooking the stew the potatoes don't get mushy  ,and they keep their shape alright let's move back  to the frying pan after heating the olive oil for  ,about two minutes on a medium heat i'm going  to add in half of an onion that i finely diced,half of a green and half a red bell  pepper that have been finely chopped,and four cloves of garlic  that have been roughly minced  ,and we'll mix the vegetables around that way  they're all coated in that olive oil and as  ,you know i always like to mix this continuously  that way the vegetables evenly saute and they  ,don't brown too quickly especially that garlic  which can easily get a bitter flavor now some  ,people like to add in a pork sausage into their  lentil stew to give it more of a meaty flavor  ,if you'd like to do that this is the ideal time to  add it in there just cut it into thin pieces that  ,are quarter inch thick which is a little over  half a centimeter after cooking the vegetables  ,for about six minutes and they're lightly sauteed  and the onion is translucent i'm going to add in 1  ,teaspoon of sweet smoked spanish paprika which is  2.30 grams this is known here in spain as pimenton de la vera,and we'll give it a quick mix that way that  paprika is coating all the vegetables and like i  ,always tell you when you add in paprika into a hot  pan you want to mix it in there quickly otherwise  ,it can easily get a bitter flavor and then we'll  add in half a cup of tomato sauce which is 115  ,grams we'll raise the heat from a medium heat  to a medium-high heat and we'll give this a  ,quick mix and let that tomato sauce simmer for  a couple minutes that way it can really thicken up  ,in the meantime let's get our lentils ready i'm  going to measure out one cup of uncooked brown  ,lentils which is 210 grams for this recipe you can  also use black lentils or even green lentils but  ,i don't recommend red lentils as they easily get  mushy i'm going to add in the lentils into a sieve  ,and rinse them under some cold running water,after simmering the tomato sauce for  about three minutes and you can see that  ,it's really thickened up it's time  to add in the rest of the ingredients  ,i'm gonna add in the one  cup of lentils into the pan,along with two small potatoes or you can use  one large one that's been cut into small pieces  ,that are 1/2 an inch thick which is about 1.25 centimeters and one carrot that's been  ,peeled and cut into rounds that are a 1/4 inch  thick which is a little over half a centimeter  ,then we'll season with a generous  portion of freshly cracked black pepper,and we'll give this a mix until  everything's evenly mixed together,once everything is well mixed i'm going  to add in 5 cups of vegetable broth which  ,is 1150 milliliters the broth that i'm using  is homemade you'll find the recipe on how to  ,make it in the icard above and description box  below or if you prefer you can also use water  ,here and just add in a vegetable bouillon cube  and we'll also add in one bay leaf and we'll  ,give this a quick mix and continue to cook it on a  medium-high heat until that broth comes to a boil,once the broth comes to a boil i'm going to place  a lid on the pan and lower the fire to a low heat  ,and we're going to simmer our stew on  a low heat between 30 to 35 minutes  ,this is enough time for all the flavors  to develop and for those lentils and  ,those potatoes to be perfectly cooked and  once again remember to use a low heat here  ,you don't want to use anything higher when you're  cooking lentils otherwise they can split open  ,and lose their beautiful shape after about  35 minutes all these ingredients should  ,be perfectly cooked for the last step we're  going to season

After seeing the first section, I believe you have a general understanding of vegetable dishes

Continue the next second section about vegetable dishes

I make this veggie casserole every weekend! Delicious recipe for cauliflower with broccoli!

I make this veggie casserole every weekend! Delicious recipe for cauliflower with broccoli!

1 brokoli.,Pershendetje te gjitheve! Faleminderit që shikoni kanalin tim!,Ne po përgatisim një darkë të mrekullueshme!,Lulelakra Hidhni 400 gr,brokoli në ujë të nxehtë.,kripë 1 lugë gjelle.,qumësht 2 lugë gjelle.,Lëreni të vlojë dhe gatuajeni për 2 minuta.,Brokoli është gati!,Vendosni lulelakrën në ujë të nxehtë.,kripë 1 lugë gjelle.,qumësht 2 lugë gjelle.,Lëreni të ziejë dhe gatuajeni për 4 minuta.,1 qepë.,Miq, nëse ju pëlqen kjo recetë, shkruani në komente!,Lulelakra është gati.,Vaj ulliri.,Skuqim qepën në zjarr mesatar.,1 karotë.,copëtoni imët,Gatuani edhe disa minuta.,1 hudhër.,përziej.,2 speca me ngjyra të ndryshme.,Unë përdor ngjyra të ndryshme për bukurinë!,Më pëlqen shumë kur pjata nuk është vetëm e shijshme, por edhe e bukur!,Dhe ti? Shkruani në komente!,1 degë domate qershi.,Miqtë abonohuni në kanalin tim!,Kam shumë receta të shijshme!,Lërini mënjanë perimet dhe përgatisni mbushjen për tavën!,4 vezë.,kripë 1 lugë çaji.,vaj luledielli 5 lugë.,Miell 1 filxhan / 130 gr,Përziejini mirë.,Qumësht 2.5 filxhanë / 500 ml,Subscribe në kanal, jam shumë i lumtur që njoh miq të rinj! Le te bisedojme!,majdanoz dhe kopër.,Përziejini.,Përhapeni në mënyrë të barabartë.,Djathë 150 gr,Shtojmë djathin.,E pjekim në furrë të parangrohur në 180°C (350°F) për 40 minuta.,kos / salcë kosi 2 lugë gjelle.,Majonezë 2 lugë gjelle.,1 hudhër.,Kopra.,Kjo salcë është shumë e lehtë për t'u përgatitur dhe shumë e shijshme!,Kjo eshte e gjitha!,Dreka e shijshme është gati!,Miq, faleminderit për pëlqimet dhe abonimet tuaja!,Është shumë aromatike dhe tepër e shijshme!,E shijshme dhe e bukur!,Të bëftë mirë!

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Continue the next third section about vegetable dishes

Winter Vegetarian Recipes To Keep You Warm | Gordon Ramsay

Winter Vegetarian Recipes To Keep You Warm | Gordon Ramsay

my first recipe is so quick and easy but,seriously impressive and deceptively,cheap,homemade gnocchi,making your enoki is so simple to do yet,the results are absolutely stunning and,it's a great way of using up leftover,baked potatoes,you can make noki just with flour and,eggs however the potato gives it a nice,light sort of creamy fluffy texture cut,them in half take your spoon,and scoop the inside of those potatoes,i'm using leftover baked potatoes but,this really works as well with leftover,ball potatoes two choices you can get a,fork and sort of mash the potato and get,it nice and light and fluffy or,this little gadget it's called a ricer i,suppose it's a posh word,for a potato masher just squeeze gently,you can see how nice and light it is,almost like fluffy little strands of,potato,you can do this when the potatoes are,hot,it'll go through the rice just so much,quicker,just slice that off there,now,a nice spoon of okata a little touch of,salt and pepper it's really important to,season the mixture as we go along,otherwise the nokia becomes really bland,flour over the ricotta sieve so there's,no lumps,one delicious egg give that a little,whisk,now,make a little well in the center,you want a nice soft,pliable ball of dough,give that a really good mix,get some time flowers in there,and this time is light fragrant and it's,just a really nice herb and with the,ricotta,it tastes brilliant just pick the little,tips the time flowers,next flour your hands generously and,knead the mixture into a dough,fold in and push and basically what it's,doing is get it nice and smooth,as it starts to get a little bit wet,and just add a little touch of flour we,want something really nice and soft now,don't overwork it,it stops the nokia from expanding when,it hits the pan,that's exactly what i want a nice sort,of soft,fragrant ball,cut the ball in half,lightly flour,the hands and just roll it,gently,just think of a big long cigar,the mixture will start getting a little,bit sort of wetter but do not add lots,of flour,now,lightly flour the knife so when you,slice the gnocchi it doesn't stick,cut the dough into bite-sized pieces,just take your finger dip it in the,flour and push down,why i want my nokia to look like a,pillow and for me the most important,part there is that not one of them are,identically the same shape,water on,bring up to the boil little touch of,olive oil in there,lightly flour your hand,lift up the gnocchi,in to the rolling boiling water,turn that pan to stop them from sticking,at the bottom and let them simmer and,they start to sort of tell you they're,cooked when they start floating get a,pan on,get that nice and hot now they're just,starting to come up to the top and you,can continue cooking them like that i,like blanching them in the water taking,them out and then frying them to study,the gnocchi heat olive oil in a frying,pan,gently lift up and look,they've doubled in size,drain it get rid of the excess water and,straight in to the hot pan,this is where they start to take on a,completely different texture nice crisp,sauteed texture on the outside,nokia loves fresh pepper,so,pepper in,you can see as i start turning them,you've got this really nice little sort,of,brown,color,and they're almost popping up now like,little parcels so i want them nice and,sauteed both sides but light and creamy,in the center,fresh garden peas,in,and the butter gives it that really nice,sort of,bernoullisette flavour on the end,beautiful,a little bit of fresh thyme over the,peas and then finally i want to lift it,up fresh lemon,zest the lemon over,smells incredible,and then finally seal the deal with a,touch of grated parmesan cheese give,your vegetable attitude and you'll get,amazingly elegant dishes on a budget,that are always guaranteed to impress,what more do you want from great cooking,keep to make easy to cook and absolutely,stunning,i absolutely love bacon bread there's,something,really satisfying about doing it and,this focaccia recipe is very hands-on,but the end result is something really,really tasty,first off start with the dough,tip 500 grams of strong bread flour into,a mixing bowl and add 20 grams of,semolina,that gives the focaccia its sort of,rustic charm,now there's one thing for catcher needs,it's really good seasoning you can't,season bread after it's baked so it's,got to go in right at the very beginning,sprinkling 15 grams of dried yeast,take some warm water,and then 50 ml of olive oil top of that,water,that gives it this really nice silky,rich texture,make a little well,mix up that yeast water and oil in start,off with your fingers keep your fingers,nice and open it's like a little sort of,whisk going in there i'm looking for a,really nice sort of relaxed,dough,now that's just starting to come,together touch more water,with oil in there give it a little swirl,and then again,the secret is to sort of knead it gently,don't overwork it,it's a sort of easy bread to make a nice,one to start off with when you'r

After seeing the third section, I believe you have a general understanding of vegetable dishes

Continue the next fourth section about vegetable dishes

Asian stir fried vegetables

Asian stir fried vegetables

stop,Nintendo switch one don't,laughs

After seeing the fourth section, I believe you have a general understanding of vegetable dishes

Continue the next fifth section about vegetable dishes

I only cut vegetables! A simple recipe for a delicious vegetable casserole! Quick Recipes

I only cut vegetables! A simple recipe for a delicious vegetable casserole! Quick Recipes

2 patate te medha.,Përshëndetje!,Sot gatuajmë ushqime të shijshme!,1 karotë.,1 lulelakër e vogël.,Shkruaj ku e shikon kanalin tim!,Është shumë interesante!,1 brokoli të vogël.,kripë 1 lugë gjelle.,Gatuani edhe 2-3 minuta të tjera.,Patate të ftohta.,presh.,Vaj ulliri.,Skuqini për 5-7 minuta.,1 piper.,Vaj ulliri.,3 vezë.,vaj ulliri 5 lugë gjelle.,Qumësht 400 ml / 1 1/2 filxhan.,Qumështin e ndajmë në 2 pjesë.,Miell 130 gr / 1 filxhan.,kripë 1 lugë gjelle.,Piper i zi.,Pjesa e dytë e qumështit.,Erëza franceze.,Djathë 150 gr / 1 1/2 filxhan.,Piqeni në furrë në 180°C (350°F) për 50 minuta.,Mbulojeni me petë nëse është e nevojshme.,Le të bëjmë një salcë të shijshme.,Jogurt grek 2 lugë gjelle.,Majonezë 2 lugë gjelle.,hudhra.,kastravecat.,I grijmë ose i presim hollë.,Kopra.,Tava është gati!,Shumë aromatike!,Miq, gatuani dhe shkruani në komente!,Faleminderit për komentet dhe LIKE!,Të bëftë mirë!

After seeing the fifth section, I believe you have a general understanding of vegetable dishes

Continue the next sixth section about vegetable dishes

Why are a restaurant's vegetables so much better than homemade ones?

Why are a restaurant's vegetables so much better than homemade ones?

so the reason why a restaurant's,vegetable dishes typically end up way,better than the ones we make at home is,pretty simple it's just due to a,difference in cooking philosophy,okay they also just use a lot of fat no,real way around that one,so in today's video i'll first cover the,difference between these two,philosophies then i've got seven tips,and five experiments that we're gonna go,through so we can all learn how to make,better roasted vegetables at home let's,break it down when a restaurant is,making a vegetable dish their mission is,typically how do i make this taste as,good as possible so first they're,probably going to start with the highest,quality vegetable they can find secondly,they have their roasting technique,dialed in from start to finish and,here's the kicker whether it's butter,olive oil or lard they're probably using,way more fat than you would ever dream,of using at home,for example i've absolutely loved the,deep fried brussels sprouts that i've,had at restaurants but i've never,thought about making these at home,so if you're like me when most of us are,making a vegetable dish at home our,mission is typically hey i'm trying to,eat healthy so let's make some,vegetables this may mean any vegetable,that i happen to have on hand is better,than no vegetable at all the technique,becomes whatever gets this on my table,as fast as possible and thirdly just a,drop or two of oil should be plenty,right,so now that we understand the difference,between these two philosophies we're,going to run through these seven tips,which kind of help bridge the gap,between them and i think you'll find the,experiments pretty interesting as well,because i'll kind of show you that you,don't have to use like half a bottle of,oil just to make your vegetables taste,good tip number one salt is the,seasoning not herbs or spices,a lot of people tend to think that,adding a bunch of spices or herbs is,what's going to make vegetables taste,good but unless there is salt in some,form along with that spice mix it's not,going to and here's a quick experiment,you can run,take two batches of potatoes or whatever,vegetables you want to one add salt and,an identical amount of oil and then to,the other add no salt but whatever,spices you want i toss in a bunch of,cumin cayenne pepper and turmeric,now i'll be the first one to admit that,the one with the spices definitely look,more enticing but they're actually,nearly tasteless because they don't have,any salt whereas the ones that are just,plain oil and salt i could literally,snack on these things all day,now this is not to say you shouldn't,bother using herbs or spices in fact,quite the opposite add all you want what,i'm saying with this tip is you need to,appreciate the power of salt,as noted in salt fat acid heat,saminosurat explains that salt is the,most powerful flavor enhancer and,modifier for example salt can reduce the,perception of bitterness and enhance,sweetness there's a reason why we add a,sprinkle of salt to a chocolate chip,cookie now our goal with roasted,vegetables is to salt them to enhance,their existing flavors and when eating a,properly seasoned roasted vegetable you,should think these were salted not these,taste salty,so anytime you cook anything you should,be asking yourself these two questions,first how am i going to salt this and,secondly when am i going to solve this,because both answers are going to have a,massive effect on our final dish so when,it comes to how to add salt to the,vegetables most commonly this will just,be a big sprinkle of salt but you can,consider using things like soy or fish,sauce msg or any sauce or spice mix that,has some salt content in it to answer,the question of when am i going to add,salt for most cooks it's typically just,going to be right before but if you do,have the time toss your vegetables with,salt a couple of hours before roasting,or boiling them in salty water is going,to help the salt internally season the,vegetables which is really nice,now the big mistake here would not be,using any salt at all so you can always,add it at the end if you have forgotten,or undersalted somewhere earlier in the,process so just choose the method and,timing that works best for your kitchen,but now let's talk fats,tip number two use fats thoughtfully so,before we get to some tips on how to,make great roasted veggies without,feeling like you need to deep fry them,we need to understand the two primary,roles that fat plays when it comes to,roasted vegetables,so first it's a heat distributor and,second it's a flavor distributor as well,time for another quick experiment to,explain separate out some halved,brussels sprouts to a bowl along with a,big pinch of salt and i'm also going to,add equal parts of fresh minced rosemary,and grated garlic as well,now to one of these bowls i'm going to,add 15 grams or about a tablespoon of,olive oil and the other bowl is going to,get nothing before i place them on the,pan and get them roasting in the oven,the br

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Continue the next seventh section about vegetable dishes

Present Vegetable Dishes-TLE Cookery 10-Quarter 2-Week 3

Present Vegetable Dishes-TLE Cookery 10-Quarter 2-Week 3

hello those students listen to me,let the start of the early,the subject that brings out the best in,everybody and it includes you and me,agricultural ict,industrial arts h.e,all these components will help you to,get ready so you could reach your goals,and dreams,let them start a tle,let the study come with me,all of the knowledge and all of the,skills will help you to be life ready,we'll help you to be life ready,good day students it's another awesome,time to learn new things this is sir ike,and welcome to our virtual ple class,lord,true source of light and wisdom,give me a keen sense of understanding,our attentive memory,and the capacity to grasp things,correctly,grant me the grace to be refined in my,action,and the skills to express myself with,thoroughness and clarity,be with me at the start of my work,guide its progress and bring it to,success,amen,before we move forward make sure that,you have all the materials that you need,where are they stressing,you can play and pause this video if you,need more time answering the activities,before we proceed to our lesson,let us have a short review of the lesson,last meeting,direction,identify the following questions about,the market forms of vegetables,based on our previous lesson,it refers to dehydrating vegetables to,prolong their shelf life,you're right if your answer is drying,second question,this is a form of food preservation,which helps make vegetable last longer,if your answer is,canned,then you are correct,this market form of vegetable undergone,a little or no processing from the time,they are harvested to the time they were,marketed or sold,the correct answer,is fresh vegetables,and lastly commercially packaged in,plastic bags or cardboard boxes for the,purpose of storing at the freezing point,good job if you answered frozen,vegetables,now that you have recalled our previous,lesson about the market forms of,vegetables,i want you to watch this short video,do,based on the short video that you have,watched,what do you think is it all about,if your answer is all about food,presentation and plating,then you are right,at the end of this video lesson you are,expected too,i identify the factors of food,presentation,appreciate the importance of knowing the,guidelines in plating,and perform and apply the guidelines in,plating,as we begin,let me check your prior knowledge about,today's lesson,listen carefully and try to find out the,correct answers,number one,it refers to good preparation and,cooking techniques,is it a proper cutting and cooking of,vegetables,letter b professional skills,letter c,visual sense,or letter d portion size,you are correct if your answer is letter,a,proper cutting and cooking of vegetables,number two,it refers to ability to perform,according to required standards,is it a proper cutting and cooking of,vegetables letter b professional skills,or letter c,visual sense,or letter d,portion size,if your answer is letter b,professional skills,then you got the correct answer,number three,balance the portion sizes of the items,on the plate,is it a proper cutting and cooking of,vegetables,letter b professional skills,letter c,visual sense or letter d portion size,you are correct if your answer is letter,d,portion size,number four,it means to create a center of attention,and relate everything to it,is it a,keep food off the rim of the plate,letter b arrange items for the,convenience of the customer,letter c maintain unity or letter d make,every component count,you're doing great if your answer is,letter c,maintain unity,and lastly number five select a plate,large enough to hold food without,hanging off the edge,is it a,keep food of the rim of the plate,is it b,arrange items for the convenience of the,customer,letter c maintain unity or letter d,make every component count,excellent,if you answered letter a,keep food off the rim of the plate,to start our lesson,let us first define terms which will,appear and may bring confusion,words defined are,garniture,it is something that garnishes,decoration or adornment,another word to define is elaborate,it means detailed and complicated in,design and planning,and lastly the word hip,it is a group of things placed or lying,one on another,i think you are all excited to learn new,things,so let's begin,our lesson title is,present vegetable dishes,food plating and presentation,are essentials because it enhances both,the look and taste of your food,giving focus on food presentations,allows you to showcase your creativity,and thoughtful plating ideas,hence there are several important,concepts to keep in mind as you present,your vegetable dishes,let us identify the essential factors of,food presentation,the first one is good preparation and,cooking techniques,it refers to proper cutting and cooking,of vegetables,the second one is what we call,professional skills it is the ability to,perform according to required standards,the third factor is what we call visual,sense,effective food presentation depends on,the underst

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