Vegetable cookery week has been my favorite week so far for one simple reason; I love vegetables. This week we learned a few different techniques when cooking vegetables such as blanching, steaming, sauteing and roasting as well as learned plenty of new knife cuts. Of all the information I learned, I found out it is paramount to have even, uniform cuts when cooking veggies. If not, the veggies may not come out evenly done and can ruin the dish. Also, one piece of information, a little tip if you will, I learned this week was something called “Carryover Cooking”. Carryover cooking is heat retained in the cooked food that allow the item to continue to cook even after being removed from the heat. What that says is, if the food is cooked properly on the saute pan, it will be overdone when served.