your #1 daily asset Yo u r s o u r c e o f i n s p i r a t i o n for cold chain R A guide to best practices

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1 A SSAI S O N N E MENT D ÉCO N D ITI O N N E MENT DÉCONDITIONNEMENT ASSAISONNEMENT STO CK AG E STOCKAGE R A guide to best practices Sauce froide / chaude 11 SACHET DE 2,5 2,5 KG KG SACHET DE 11 GASTRONORME GASTRONORME 1/1 1/ MM MM ENVOI RÉALISATION 1HMAX. RÉALISATION ENEN 1H MAX. T < 4 C for cold chain JJ MAX. MAX. Minute Vegetables T < 4 C your #1 daily asset Yo u r s o u r c e o f i n s p i r a t i o n F R O Z E N

2 R Thanks to the Minute selection and its exclusive high pressure steaming process, Bonduelle Food Service guarantees the best of vegetables and provides a real source of daily inspiration to all professionals in cold chain catering. With their perfectly preserved original flavour and nutritional qualities intact, the Minute selection of steamed vegetables allows you to easily satisfy both GEMRCN requirements and your guests tastebuds! Designed to ease the work for you thanks to quick preparation time and optimal quality vegetables, you will also save a lot of time and energy while limiting spending The Best Practices Guide helps you prepare Minute vegetables every day and saves you the most time. Discover all of our tips and tricks illustrated by recipes for even more of a gourmet touch. manufacturing processes for frozen vegetables R Trimming (washing, sizing ) R High pressure steam cooking Blanching Freezing Frozen vegetables to be cooked (standard) Trimming (washing, sizing ) Short blanching (hot water bath) Freezing Cooked vegetables Trimming (washing, sizing ) Long blanching (hot water bath) Freezing 2

3 Summary Vegetables for cold appetizers p.4 Vegetables for hot side dishes Fat-based sauce p.5 Jus and gravy-type sauce p.6 Béchamel-type sauce p.7 Cooking preparation Flan p.8 Gratin p.9 Quiche, puff pastry, pizza p.10 Minute vegetables are cooked plain so consider seasoning them! Salt: 6 to 8 g per kilo of vegetables. Mayonnaise-type sauce: 180 g of mayonnaise per kilo of mixed vegetables. Vinaigrette-type sauce: ½ cup per kilo of vegetables for a vinaigrette-type sauce Hot sauce: 80 to 100 g of fat + spices or herbs per kilo of vegetables. Jus and gravy: 1 ¼ cup / kg Béchamel-type sauce: 1 ¼ cup to 1 2 /3 cup / kg Flan: 2 cup / kg 3

4 Cold vegetable appetizers Mixed vegetables with mayonnaise Without thawing Portion Storing Consume Cold sauce Single or multi-portions salt and mix with sauce Minute Vegetable Trio with mayonnaise Mix the still frozen Minute Vegetable Trio with 6 to 8 g of salt per kg and 180 g of mayonnaise per kg, then store in cold room. Can be prepared with frozen vegetables No cooking or cooling For green vegetables, it is better to season vinaigrette-type sauces just before serving to prevent oxidation of vegetables. 4

5 Vegetables for hot garnishes Minute Sliced Yellow and Orange Carrots with Chives Thawed or without thawing Portion Storing Reheat and consume Single or multi-portions salt and mix with sauce Minute Sliced Yellow and Orange Carrots with Chives Mix frozen sliced Minute carrots with 6 to 8 g of salt per kg and chive sauce, then store in cold room. below 10 C in less than 2 hrs if using frozen vegetables (no cold room) If Minute vegetables are thawed, the rich fat-based cold sauce does not congeal and will coat vegetables more evenly. 5

6 Vegetables for hot side dishes Smoked bacon and onions-type sauce Minute Brussels Sprouts Without thawing Portion Storage Reheat and consume Hot or cold sauce Single or multi-portions salt and mix with sauce Minute Brussel Sprouts Mix frozen Minute Brussel Sprouts with 6 to 8 g of salt per kg and smoked bacon and onions-type sauce, then store. below 10 C in less than 2 hrs if using frozen vegetables (no cold room) Can be prepared with frozen vegetables No cooking or cooling This is the easiest type of sauce to mix either hot or cold and for large quantities of vegetables. 6

7 Vegetables for hot side dishes Béchamel-type sauce Zucchini with Mornay sauce Without thawing Portion Storage Reheat and consume Hot or cold sauce Single or multi-portions salt and mix with sauce Zucchini with Mornay sauce Mix frozen Minute zucchini with 6 to 8 g of salt per kg and Mornay sauce, then store. Frozen vegetables used is below 10 C in less than 2 hrs (no cold room) No cooking or cooling For a more uniform mixture, prepare with 2.5 kg of vegetables, plus one litre of sauce of your choice. 7

8 Cooking preparation Flan Without thawing Carrot Sticks and Green Pea Flan Send Garnish Forced air oven Cooling Storing Consume Garnish flan moulds salt and mix with your flan mould 20 minutes at 180 C Below 10 C Sliced Carrot Duo Flan Mix frozen Minute sliced carrot duo with 6 to 8 g of salt per kg in your flan mould and put in the oven for 20 minutes at 180 C. Can be prepared with frozen vegetables If Minute vegetables are thawed, less cooking time is required. 8

9 Cooking preparation Gratin Without thawing Cauliflower Gratin Send Portion Forced air oven Cooling Storing Consume salt and mix with your flan mould Single or multi-portion gratin dish 20 min. at 180 C Below 10 C Cauliflower Gratin Mix frozen Minute cauliflower with 6 to 8 g of salt per kg, then add Béchamel and put in oven for 20 minutes at 180 C. Can be prepared with frozen vegetables If Minute vegetables are thawed, less cooking time is required. 9

10 Cooking preparation Quiche, puff pastry, pizza Without thawing Zucchini Quiches Send Garnish Forced air oven Cooling Storing Consume Garnish bottom of pie plate salt and mix with your flan mould 20 minutes at 180 C Below 10 C Zucchini Quiches Mix frozen Minute vegetables with 6 or 8 g of salt per kg, put in bottom of pie plate, pour in quiche mixture, then place in oven and cook for 20 minutes at 180 C. Can be prepared with frozen vegetables If Minute vegetables are thawed, less cooking time is required. 10

11 R Minute Vegetables, your #1 daily asset The pleasure of serving good and beautiful vegetables: taste, texture, colour, vitamins, mineral salt vegetable quality is preserved Already cooked, Minute vegetables take no time to prepare. Minute vegetables are also perfectly suited for Retherm Systems. Minute vegetables provide optimal quality for either cold or hot meal offerings. Whether serving hot or cold, no need to cook or chill. Just bring to temperature prior to serving. - Photo credits: Photothèque Bonduelle / Photocuisine Sucré Salé, May F R O Z E N

12 R Minute Vegetables your #1 daily asset Yo u r s o u rc e o f i n s p i r a t i o n F R O Z E N