Roasting & Sautéing Techniques - Culinary Arts Level 3

There are a variety of vegetables available for sautéing, including carrots, spinach, french beans, garden peas, cauliflower, zucchini green pepper, and onions.  A range of condiments, including salt, white pepper, aromat, chopped garlic, chopped onion and fresh cream can be used.  Vegetables can also be grilled and roasted, these techniques are demonstrated in this video lesson.