Vegetables and Seafood Guide (PDF)

VEGETABLES RONDELL round in shape, this cut is generally used for cutting round or oval shaped veggies, such as carrots, (TYPES OF VEGETABLES ACCORDING TO ITS CHEMICAL cucumbers, eggplant and zucchini....

VEGETABLES RONDELL round in shape, this cut is generally used for cutting round or oval shaped veggies, such as carrots, (TYPES OF VEGETABLES ACCORDING TO ITS CHEMICAL cucumbers, eggplant and zucchini. COMPOSITIONS) DICE means to cut into cubes of the same size. FLAVOR COMPONENTS LOZENGES - is often used for decorative purposes as it SUGAR –FRUCTOSE – the natural sugar that involves slicing fruits and veggies into diamond-shaped provides the sweetness in vegetables. pieces. GLUTAMIC ACID –This forms a product called monosodium glutamate when combined with Market forms of Vegetables salt. It is found in large amount from young and Fresh vegetables - It is a market form of vegetables with fresh vegetables. little or no processing from the time the vegetables are SULFUR COMPOUNDS – Give the characteristic harvested to the time that they are sold. strong flavor and odor of some vegetables like Frozen vegetables - It is a market form of vegetables onions, leeks, garlic, chives, cabbage and wherein vegetables are commercially packed in plastic broccoli. bags or cardboard boxes. Canned Vegetables - This market form of vegetables COLOR COMPONENTS makes cooking with vegetables easier and more CHLOROPHYLL – a fat soluble compound convenient. responsible for the green color of plants. Dried Vegetables - It is a market form of vegetables CAROTENOIDS – the yellow, orange to red wherein the vegetables are dried or dehydrated to soluble pigments found in plants such as Beta preserve and prolong its shelf life. carotene from carrots and squash, lycopene, from tomatoes. FLAVONES pigment present in white vegetables. Classifications of Seafood ANTHOCYANIN which is responsible for red and blue to violet pigments (beets) Tube, eggplants. FISH - Fish with fins and internal skeletons. SHELLFISH - Fish with external shells but no internal COOKING METHODS OF VEGETABLES bone structure. They have hard outer shells. FAT FISH (OILY-RICH) - are those that are high in fat. MOIST-HEAT METHODS – uses liquid or steam is used to (SALMON, TUNA, TROUT, MACKEREL, SARDINES, cook the food. ANCHOVY) BOILING - One of the easiest ways to prepare vegetables but causes them to lose some of LEAN FISH (WHITE FISH) - are those that are low in their nutritional value. fat. (SOLE, COD, RED SNAPPER, BASS, RED POACHING - cooking method involves partially MULLET) or fully submerging food into water or another liquid STEAMING - Involves the transfer of heat through vaporized water or other liquids and it COMPUTER remains more nutrients. FEATURES OF EXCEL SAUTÉING - vegetables means cooking them over fairly high heat and stirring them often to Spreadsheet – or a google sheet is a keep from burning. spreadsheet program offered by Google. Formula bar - is where the content of the DRY-HEAT METHODS - to any cooking technique where active/current cell is shown. the heat is transferred to the food item without using Sum function - function, as the name extra moisture. suggests, gives the total of the selected range of cell values. STIR-FRYING - It uses medium-high to high heat for quick cooking and vegetables are cut into Average function focuses on calculating the smaller pieces. average of the selected range of cell values. Count Function - counts the total number of CUTTING METHODS OF VEGETABLES cells in a range that contains a number. JULIENNE (OR FRENCH) cut, the ingredient is cut into ENTERING DATA long, uniform strips like matchsticks. Value - is numeric and can be used in JARDINIÈRE is a French cooking term meaning to cut a vegetable into thickest batons. calculations. Date/Time - is either a date, such as BATON thick-cut FRENCH FRIES, batons are a stick cut 2/6/2013 or time such as 6:30 AM. about 8MM IN THICKNESS.  Label is a text and cannot be used in calculation. In Microsoft Excel, LABEL is any combination of numbers, spaces, and nonnumeric characters. Text is Right aligned by default. Insertion point is blinking vertical line that indicates where the next character will be placed. Each cell has a default width of 9-10 characters.