Preparing and Cooking Vegetables
Course Outline

Course Fee: $60
ACF Approved CEH: 8 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
Instructional Videos Included (12 total videos):
Identifying Vegetables, Preparing Asparagus, Cutting and Shredding Cabbage, Cutting Cauliflower, Dicing an Onion, Roasting Peppers, Cleaning and Slicing Mushrooms, Blanching and Parboiling Vegetables, Boiling, Steaming and Pan Steaming, Identifying Potatoes, Potato Cooking Methods, Preparing Fried Potatoes

This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

Vegetables were, at one time, abused and neglected, relegated to the minor role of unimportant side dishes, to be taken or left, or not even noticed on the table.

Today, however, lowly vegetables are much more appreciated, not only for their nutritional importance but for the variety, flavor, eye appeal, and even elegance and sophistication they bring to the menu. Modern cooks owe it to themselves and their customers to treat vegetables with understanding, respect, and imagination.

Because they are so perishable, vegetables require extra care from receiving to service. Freshness is their most appealing and attractive quality, and one must be especially careful to preserve it. The goals of proper vegetable cookery are to preserve and enhance fresh flavor, texture, and color, and to prepare and serve vegetables that are not just accepted but sought after.

Course Objectives/Program Outline

Module One - Understanding Vegetables

Students will explore:

  • The factors that influence texture, flavor, color, and nutritional changes when cooking vegetables.
  • Cooking vegetables to their proper doneness.
  • Judging quality in cooked vegetables based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Handling Vegetables

Students will learn to:

  • Perform pre-preparation tasks for fresh vegetables.
  • Determine the quality of frozen, canned, and dried vegetables.
  • Prepare vegetables using the batch cooking method and the blanch-and-chill method.
  • Store fresh and processed vegetables.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Cooking Vegetables

Students will become familiar with:

  • Identifying vegetables that are well suited to the different vegetable cooking methods.
  • Cooking vegetables by boiling and steaming.
  • Cooking vegetables by sautéing and pan-frying.
  • Cooking vegetables by braising.
  • Cooking vegetables by baking.
  • Cooking vegetables by broiling and grilling.
  • Cooking vegetables by deep-frying.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Four - Understanding and Cooking Potatoes

Students will learn to:

  • Classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type.
  • Identify characteristics of high-quality potatoes, and describe how to store them.
  • Cook potatoes by boiling and steaming.
  • Prepare potato purée.
  • Cook potatoes by baking, sautéing, pan-frying, and deep-frying.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • What new resources did you find in the study of the content?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete a Final Learning Statement at the end of this course