Cooking Methods for Vegetables and Seafood PDF
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Summary
This document provides information on various cooking methods and classifications for vegetables and seafood. It includes details on preparation techniques like different cutting methods, as well as explanations for cooking methods like boiling, steaming, and grilling. The document also covers nutritional value and preparation methods for different kinds of fish and shellfish.
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**Vegetables** - Edible parts: roots, tubers, bulbs, stems, leaves, flowers, seeds, legumes. - Can be served cooked or raw. **Classifications of Vegetables** - [Leafy Vegetables:] grown for their leaves; rich in vitamins A, B, C. - [Seed Vegetables:] legumes like peas and beans....
**Vegetables** - Edible parts: roots, tubers, bulbs, stems, leaves, flowers, seeds, legumes. - Can be served cooked or raw. **Classifications of Vegetables** - [Leafy Vegetables:] grown for their leaves; rich in vitamins A, B, C. - [Seed Vegetables:] legumes like peas and beans. - [Roots and Tubers:] underground storage systems. - [Fruit Vegetables:] botanically fruits but treated as vegetables. - [Stems and Bulbs:] short stems with fleshy leaves. - [Flower Vegetables:] plants whose flowers are used as food. **Principles of Preparing Vegetables** - Avoid nutrient loss by minimizing exposure to light and air. - Wash but do not soak vegetables to retain water-soluble vitamins. - Cook vegetables with skins on when possible. - Cook until just tender to preserve nutrients, colors, and flavors. - Minimize enzymatic browning by cutting vegetables only when ready. **Cutting Techniques** - [Slicing]: cut into thin slices - [Julienne]: matchstick cuts - [Brunoise]: fine dice - [Chiffonade]: shredding leafy vegetables - [Crushing]: uses a flat surface against a large blade to crush food - [Jardiniere]: French cooking term meaning to cut a vegetable into thick stick or finger shape - [Macedoine]: large dice for preparing vegetables to use in soups - [Mincing]: finely divided into uniform pieces - [Paysanne]: size and shape is not important as long as roughly chopped - [Roll-Cutting]: used to cut long fruits like zucchini and carrots **Methods of Cooking Vegetables** - [Steaming]: tenderizes without nutrient loss. - [Boiling]: may result in nutrient loss if overdone. - [Roasting]: caramelizes for sweetness and enhanced flavor. - [Grilling]: uses dry heat, with \"broiling\" for heat from above. - [Sautéing]: quick cooking with minimal nutrient loss. - [Braising]: combines steaming and boiling. - [Baking]: uses dry heat in an oven. - [Blanching]: brief boiling with salt, followed by cooling using iced water to stop cooking. **Seafood** - edible marine life and an animal food source. **Classifications**: I. **White Fish** - **Flat Fish**: Horizontally flattened, e.g., Flounder (*dapa/tatampal*). - **Round Fish**: Round body, e.g., Milkfish (*bangus*), Mackerel (*galunggong*). - **Boneless Fish**: Cartilaginous skeleton, e.g., Sharks. II. **Oily Fish** - High in omega-3, Vitamins A & D. III. **Shellfish** - **Crustaceans**: - Shrimp, Crabs (*alimango, alimasag, talangka*), Lobsters, Crayfish. - **Mollusks**: - Uni-valve (e.g., Abalone) - Bi-valve (e.g., Oysters, Mussels) - Cephalopods (e.g., Squid, Octopus). **Nutritional Value of Seafood** - Rich in: - Vitamins A, B, D - Omega-3 fatty acids - Potassium, Iron, Calcium, Phosphorus **Characteristics of Fresh Seafood** - **Fish**: Firm flesh, clear eyes, rich red gills, seawater odor. - **Mollusks**: Closed shells that open when cooked, hard and well-cupped shells. **Methods of Cooking Seafood** - **Baking**: Ideal for large, fatty fish. - **Grilling/Barbecuing**: Suitable for small whole fish. - **Deep Frying**: Battered or breaded seafood. - **Shallow Frying**: Quick cooking of small pieces. - **Stir Frying**: Enhances natural flavors. - **Steaming**: Gentle method for shellfish. - **Simmering/Boiling**: Avoid overcooking.
