Heavily depends on how well it is prepared, as brocolli reacts not in a good way to a suboptimal cooking process.
Vegetables provided by child catering services tend to be overcooked, because of keeping them warm.
While that is fine for e.g. carrots, it converts brocolli into a textureless pulpy or even slightly watery-slimy stuff.
Fwiw it’s not just child catering. The trend for the parents of baby boomers was very often to just boil the shit out of vegetables, even at home. And many of those boomers would in turn keep doing that as they had kids of their own.
I definitely remember that was still the norm for my GenX parents in the 2000s and they only started properly roasting vegetables on occasion in the 2010s. Though at least they’d use generous amounts of sauce so we always enjoyed our vegetables.
Honestly, this explains a lot. I always had access to “healthy” snacks as a kid so there’d always be things like baby carrots and raw broccoli with buttermilk ranch dressing, and I learned to really like it. Fresh broccoli is delicious, and when you lightly cook it and add a splash of cheese…
Not just keep them warm! Children are considered like, part of the group that food must be cooked to higher temperatures to keep them safe, like the elderly and the immune compromised. So some foods suck ass when cooked like that! Or so my food manager safety quiz told me. Well it told me about the higher temps. It also told me about turtles carry salmonella and a lot about typhoid mary.
That really just means they can’t have raw/undercooked meat, the temp to which veggies are cooked and held is unaffected by the age of their intended consumer. Edible raw veggies are more nutritional than cooked for all ages. No one in the food service industry cooks things to different temps based on age, that would make cooking at a restaurant sooooo much more confusing.
Heavily depends on how well it is prepared, as brocolli reacts not in a good way to a suboptimal cooking process.
Vegetables provided by child catering services tend to be overcooked, because of keeping them warm.
While that is fine for e.g. carrots, it converts brocolli into a textureless pulpy or even slightly watery-slimy stuff.
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Fwiw it’s not just child catering. The trend for the parents of baby boomers was very often to just boil the shit out of vegetables, even at home. And many of those boomers would in turn keep doing that as they had kids of their own.
Roasting vegetables only became a (semi) widespread thing in the '90s. It sounds stupid but before the '80s the idea of chucking broccoli in a stove pan or oven just wasn’t part of the Western home cooking canon - that was reserved for meat.
I definitely remember that was still the norm for my GenX parents in the 2000s and they only started properly roasting vegetables on occasion in the 2010s. Though at least they’d use generous amounts of sauce so we always enjoyed our vegetables.
Honestly, this explains a lot. I always had access to “healthy” snacks as a kid so there’d always be things like baby carrots and raw broccoli with buttermilk ranch dressing, and I learned to really like it. Fresh broccoli is delicious, and when you lightly cook it and add a splash of cheese…
Not just keep them warm! Children are considered like, part of the group that food must be cooked to higher temperatures to keep them safe, like the elderly and the immune compromised. So some foods suck ass when cooked like that! Or so my food manager safety quiz told me. Well it told me about the higher temps. It also told me about turtles carry salmonella and a lot about typhoid mary.
That really just means they can’t have raw/undercooked meat, the temp to which veggies are cooked and held is unaffected by the age of their intended consumer. Edible raw veggies are more nutritional than cooked for all ages. No one in the food service industry cooks things to different temps based on age, that would make cooking at a restaurant sooooo much more confusing.
Was a kid, can confirm.