When cutting a vegetable into a spiral garnish, it's best if the vegetable is

Question

Question 17 options:

A)

frozen.

B)

room temperature.

C)

warm.

D)

blanched

Answer 1

When cutting a vegetable into a spiral garnish, it's best if the vegetable is:

B) room temperature.

This is because a vegetable at room temperature is generally easier to handle and cut accurately. Frozen or warm vegetables may be too hard or too soft, respectively, making them difficult to spiral cut effectively. Blanched vegetables could work, but they may still be too soft and lose their structure. Room temperature provides the best conditions for achieving a clean and visually appealing spiral cut.