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Six examples of foods that might be blanched or parcooked during pre-preparation?
Wiki User
∙ 12y ago
Carrots may be par cooked so that they can be finished off quickly in a sauté pan during service and French fries may also be par cooked to be deep fried when ordered. Kale and mustard greens may be par cooked to help remove some of the natural bitterness of the greens. Tomatoes are most likely blanched during pre-preparation to make their skin easier to remove and to intensify their color. Asparagus might be par cooked to help it maintain its color and its nutrients and also to start its cooking process so that it can easily finish cooking when ordered
Wiki User
∙ 12y ago
Anonymous
Broccoli, leafy greens, string beans, ocra, asparagus.
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