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SOUPS
Conventional Soup
Prepare conventionally. For creamed soups, substitute a modified starch for a portion of the thickening agent by 30 to 50%.
Canned Soup
No cooking is necessary for broth based soups. Cream soups should be diluted with milk or water, mixed completely, and blast chilled.
Frozen Soup
Follow instructions on the soup container for preparing soup, blend thoroughly, and blast chill.
VEGETABLES
Add seasonings to vegetables prior to panning. If margarine is added, a more even distribution will occur with liquid margarine.
Frozen Vegetables
Frozen vegetables do not require cooking before rethermalization.
For bulk rethermalization, vegetables do not need to be cooked or blast chilled before service and should be prepared as in conventional production.
Canned Vegetables
Canned vegetables do not require any cooking. All canned vegetables can easily be bulk rethermed with little liquid remaining.
Fresh Vegetables
Many fresh vegetables can be used in cook/chill. The desired texture of the product will determine the preparation procedure.
Zucchini/Yellow Squash Steam or stir fry to desired consistency then blast chill.
Broiled Tomato Slice in half and sprinkle on topping. Broil to brown topping and blast chill immediately. Tomato will continue baking during rethermalization.
