Cooking&Techniques,&vegetables&&&Soups:&&...
Transcript of Cooking&Techniques,&vegetables&&&Soups:&&...
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Basic Food Produc-on HAT2324
Cooking Techniques, vegetables & Soups: Unit 5F
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Understanding Vegetables
Chapter 16
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Vegetables Today, vegetables are appreciated for their nutrition, variety,
flavor, eye appeal, and sophistication
Vegetables are highly perishable (they go bad quickly)
They are often inexpensive
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Controlling Quality Changes During Cooking
Cooking affects vegetables in four ways: Texture Flavor Color Nutrients
How much is changed of each will determine the final products quality.
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Fiber - Fiber structures of vegetables (including cellulose and pectins) give them shape and firmness. Fiber is made firmer by acids and sugars. Fiber is softened by heat and alkalis.
Starch is another vegetable component that affects texture Dry starchy foods must be cooked in enough water to absorb moisture and
soften Moist starchy vegetables have enough moisture of their own but must be
cooked to be eaten
Doneness A vegetable is done when it has reached its peak degree of tenderness. Most vegetables are best cooked al dente (firm to the bite). Cooked vegetables cannot be kept hot very long.
Controlling Texture Changes
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Controlling Flavor Changes Cooking produces flavor loss. To keep to a minimum:
Cook as short a time as possible Use boiling salted water Add only enough water to cover vegetables Steam vegetables when appropriate
Strong Flavored Vegetables - When cooking strong flavored vegetables, cook uncovered and with lots of water. Strong flavored vegetables are from the onion and cabbage families or
root vegetables.
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Cooking Produces Flavor Changes
Some vegetables change flavors. Cook as short a time as possible
Avoid overcooking because some vegetables develop a strong and unpleasant flavor when overcooked.
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Young, freshly harvested vegetables have a high sugar content. As they mature or sit in storage the sugar turns to starch. To serve sweet-tasting vegetables: Serve young fresh vegetables that have not been
stored long For older vegetables use a little sugar in the cooking
water to compensate for the lack of natural sweetness
Cooking and Sweetness
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Controlling Nutrient Losses The six factors responsible for most nutrient loss:
High temperature Long cooking Leaching (is the partial boiling of food in order to later finish
cooking it) Alkalis (baking soda, hard water) Plant enzymes Oxygen
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Controlling Nutrient Losses (cont’d)
Pressure steamers cook quickly Braising uses low heat but long cooking time Baking eliminates leaching of vitamins and minerals Boiling is faster than simmering Cutting vegetables into small pieces decreases cooking time
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General Rules of Vegetable Cookery
Don’t overcook Cook as close to service time as possible If you need to cook it ahead of time undercook and chill rapidly, reheat at
service time Never use baking soda with green vegetables Cut vegetables uniformly (same size) Start most vegetables cooking in boiling water, but start roots and tubers
in cold water. Cook green vegetables uncovered Cook red and white vegetables in slightly acid liquid. Cook green
vegetables in neutral liquid. Do not mix batches of cooked vegetables
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Standards of Quality in Cooked Vegetables
Color Appearance on plate Texture Flavor Seasonings Sauces Vegetable combinations
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Handling Vegetables Fresh
Washing Soaking Peeling and cutting Trimming loss
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Classifying Vegetables as Used in the Kitchen
The Gourd family (squashes) Seeds and Pods (beans, okra , peas) Tender-Fruited Vegetables (avocado, eggplant, tomatoes) Roots and Tubers (beets, carrots) The Cabbage Family (Brussels sprouts, cauliflower) The Onion Family (garlic, shallots, onions) Leafy Greens (spinach, lettuce, chicory) Stocks, Stems, and Shoots (asparagus, celery, fennel) Mushrooms
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Fresh Vegetables: Evalua-ng and Preparing Ar-chokes Asparagus Avocados Bamboo Shoots Beans, Fava Beans, Fresh Shell Beans, Lima Beans, Snap Beets Bok Choy Broccoli
Brussels Sprouts Cabbage, Green, Red, and Savoy Cabbage, Chinese Cactus Pads or Nopales Carrots Cauliflower Celery Celery Root or Celeriac Chayote Chestnut Corn
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Fresh Vegetables: Evalua-ng and Preparing (cont’d) Cucumber Eggplant Fennel Fiddlehead Fern Garlic Greens, Cabbage family (collards,
turnip greens, kale) Jicama Kohlrabi Leeks Le_uce Mushrooms
Okra Onions, Dry Onions, Green (scallions) Parsley Parsnips Pea Greens or Pea Shoots Peas, Green Peas, Edible Pod Pepper, Sweet Peppers, Hot, or Chiles Potatoes, white
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Fresh Vegetables: Evalua-ng and Preparing (cont’d) Potatoes, sweet Radishes Rutabagas Shallots Sorrel Soybeans Spinach Squash, Summer Squash, Winter, including
pumpkin
Squash, Blossoms Sunchokes or Jerusalem
Ar-chokes Swiss Chard Tomatoes Toma-llos Turnips and Rutabagas Water Chestnuts Watercress
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Mushrooms
Cultivated Exotic Mushrooms Shiitake Oyster mushrooms Enoki mushrooms Cremini Mushrooms Portobello Mushrooms
Wild Mushrooms Morel Bolete Chanterelle Black trumpet
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Processed Vegetables
The quality of frozen or canned vegetables never equals that of fresh
Handling Frozen Vegetables Checking Quality
Temperature Large ice crystals Signs of leaking on the carton Freezer burn
Cooking Cook frozen vegetables from the frozen state
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Handling Canned Vegetables Checking quality
Reject damaged cans in receipt Know the drained weight Check the grade
Cooking
Handling Dried Vegetables There are two basic types of dried vegetables:
Dried Legumes Freeze-Dried and Other Dehydrated Vegetables
Processed Vegetables (cont’d)
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Storage – Fresh and Frozen Fresh vegetables
Potatoes, onions, and winter squash are stored at 50°-65° F in a dry place
Other vegetables stored in the refrigerator Peeled and cut vegetables need extra protection from drying and
oxidation Store fresh vegetables for as short a time as possible Keep refrigerators and storage areas clean
Frozen vegetables Store at -18c or cooler, in original containers, until ready to use Do not refreeze vegetables
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Storage – Dried and Canned Dried vegetables
Store in a cool (less than 20°c) in a dry, well-ventilated place Keep well sealed and off the floor
Canned vegetables Keep in cool, dry place, away from sunlight and off the floor Discard damaged cans
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Cooking Vegetables
Chapter 17
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Boiling and Steaming Almost all vegetables can be cooked by boiling or steaming.
These methods are easy, economical, and can be adapted to a great variety of preparations.
Unless you are serving immediately, boiled or simmered vegetables are drained and cooled immediately with cold water.
In some cases vegetables are only partially cooked and finished with another method of cooking.
Steaming is becoming more and more widely used, and it may be the ideal way of cooking certain vegetables, like broccoli.
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Sautéing and Pan-‐Frying Remember the main differences between sautéing and pan-frying are
the amount of fat used and the cooking time
In sautéing the vegetables are flipped or tossed over high heat
With pan-frying the cooking time is longer and at a lower temperature
Both methods may be used as finish-cooking methods of blanched and precooked vegetables
Stir-frying is a quick-cooking technique used in Asian cooking (typical for China)
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Braising Braising is a slow, moist-heat method of cooking, using a small
amount of liquid
Braised vegetables are not always cooked in fat before liquid is added
Braising vegetables preparations tend to be more complex than boiled or steamed vegetables
The cooking times are longer
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Baking When we discuss baking vegetables we refer to one of
two ways:
1. Cooking starchy vegetables, such as potatoes, winter squash, sweet potatoes from raw to finished. Other vegetables can be done this way (tomatoes, beets, eggplant, onions, and turnips)
2. Finishing partially cooked vegetables in casseroles for two reasons: Slow, all-around heat allows the product to cook undisturbed. Dry heat produces desired results, such as browning and
caramelizing of sugars.
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Broiling and Grilling
Grilled quick-cooking vegetables like peppers, zucchini, large mushroom caps, and eggplant go well with grilled and roasted poultry and meats
Grilled vegetables are often dressed with vinaigrette
Broiling is also used to finish cooked or partially cooked vegetables.
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Deep-‐Frying
Deep fried vegetables are divided into five categories
1. Vegetables dipped in batter and fried 2. Vegetables breaded and fried 3. Vegetables fried without a coating (potatoes) 4. Fritters - small vegetables or cuts mixed with batter 5. Croquettes – thick purées and heavy binder that are
shaped and breaded
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Soups
Chapter 9
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Soups: A wide variety of ingredients, seasoning, and garnishes can
be used for soups
You can use the worlds finest ingredients or use leftovers to make quality soup
Remember if you use leftovers, you have to follow strict sanitation principles
A soup’s quality is determined by its flavor, appearance and texture
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Types of Soups Clear soups
Broths and bouillons Vegetable soups Consommé
Thick soups Cream soups Purées Bisques Chowders Potages
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Classifica-ons (cont’d) Specialty and National Soups
Turtle Soup, Gumbo, Peanut, Cold fruit soups Soups from Italy, France, Spain - Yours is____? Think of all the different soups in China? What is your
favourite?
Vegetarian and Low-fat soups Good fresh vegetables, rich stocks - Good
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Vegetarian and Low Fat Soups: The appeal of vegetarian soups depends on the freshness
and quality of the vegetables.
Review the vegetarian chapter for the types of vegetarian diets to match up with soups.
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Service of Soups
Standard portion sizes Appetizer portion: 200ml – 250ml Main course portion: 300ml – 350ml
Temperature: Hot soups – served in hot cups or bowls Cold soups – served in chilled bowls
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Remember to serve hot food hot and cold food cold Clear soups – 75c Hot cream soups – 70c Cold soups – 5c
Safety Alert: If you are using high protein food items, please heat and cool properly!
Temperatures
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Service of Soups Garnishes of Soups
Garnishes in the soup Meat, poultry, pasta, rice, noodles, croutons
Toppings Herbs, grated cheese, egg yolks, sour cream
Accompaniments Crackers, cheese straws, wafers, bread