Vegetable Cookery Guide PDF

REVIEWER FOR SECOND QUARTER Vegetable is a plant or part of a plant used as food, typically as accompaniment to meat or fish **A. Fat - rich vegetables -- nuts and seeds, avocados and olives** B. Carbohydrates -- rich vegetables -- seeds, roots and tubers C. Protein -- rich vegetables -- beans,...

REVIEWER FOR SECOND QUARTER Vegetable is a plant or part of a plant used as food, typically as accompaniment to meat or fish **A. Fat - rich vegetables -- nuts and seeds, avocados and olives** B. Carbohydrates -- rich vegetables -- seeds, roots and tubers C. Protein -- rich vegetables -- beans, peas, legumes D. High moisture content vegetables -- tomatoes, radish and mushrooms Fructose -- is a sweet component which comes naturally in fruit and vegetables. Glutamate is an amino acid that is found in virtually every food. It\'s a big part of protein-rich foods like meat, eggs and cheese, but is also found in fruits and vegetables Carotenoids -- responsible for yellow, orange to red color Anthoxanthin -- responsible for white to pale yellow pigments Anthocyanin --responsible for red and blue to violet pigments Washing and soaking-- vegetables should be washed thoroughly and soaked if necessary rinsed in cold, running water Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potatoes) or hold under water until ready to use... Julienne- to cut into thin long strips similar to matchsticks usually 1/8" x 1/8" square by 2-3 inches long. Batonnet = 1/2" x 1/2" square x 21/2" to 3 inches long. PREPARING AN AVOCADO 1. Using a sharp chef\'s knife, grip the avocado and slice lengthwise around the seed. 2. Open the avocado into halves to expose the seed. 3. Gently tap the seed with a knife and twist to get the seed out and discard. 4. Scoop out the avocado flesh with a spoon or scooper. 5. Slice avocado into segments. Effects of Cooking Vegetables 1. The texture changes. 2. Either water is lost, or absorbed. 3. Color changes 4. Nutrients Shifts a.Carbohydrate General Rules of Vegetable Cookery 1**. Don't let vegetables overcook.** 2\. Cook as close as possible to service time , often in small amounts. 3\. If the vegetable needs to be cooked ahead, cook it slightly undercooked and chill quickly. When eaten, heat up again. 4\. Never use baking soda with green vegetables. 5\. Cut the vegetables evenly for even cooking. 6\. When you boil green vegetables, start with salted water. 7\. **Cook fresh green vegetables and strong flavored vegetables, uncovered.** 8\. Cook red and white vegetables in a liquid with a mild acidity (not a high acidity) to preserve color. 9\. Do not mix several freshly cooked vegetables with a batch of the same vegetables previously cooked with a saucepan. Standard Quality of Cooked Vegetables 1\. Color Natural, bright colors. Green vegetables should have bright green color. 2\. Appearance on plate Uniformly and neatly cut. Arranged attractively with appropriate combinations and garnishes. 3\. Texture Crisp-tender and not overcooked. Vegetables like potatoes, squash, tomatoes should have a pleasant, smooth texture. 4\. Flavor Full natural flavor and sweetness. Vegetables with strong flavor should be pleasantly mild with no off flavors. **5. Seasonings** **Seasoned lightly and should not mask the natural flavor.** 6\. Sauces Do not use heavily. It should only enhance vegetables. **Sauteing** is cooking quickly in a small amount of fat over high heat, tossing and flipping the vegetables often. **Pan-frying** is cooking in a large amount of fat over low heat without tossing or flipping the vegetables. **Braising** Slow cooking of vegetables in a small amount of liquid.. **Baking Cooking vegetables until tender in a pot of boiling water in a hot oven.** Baking Cooking vegetables until tender in a pot of boiling water in a hot oven. Broiling or grilling Vegetables are brush with oil and cook lightly until light brown in color. Attractive food presentation needs careful planning in order to serve an exciting and stimulating meals. **Food temperature Hot foods should be served hot on hot plate. Cold foods should be served cold on cold plates.** **Guidelines in creating an attractive food plating style.** 1\. The food should keep off the rim of the plate. 2\. Assemble the items for the convenience of the customer. 3\. Allow space between items except those that are stacked on one another. 4\. Sustain unity 5\. Make every element count. 6\. Enhance food with sauce and gravy on the plate attractively. 7\. Have it simple. 8\. Keep the correct number of portions of each item. 9\. Arrange the garnishes to get the best effect from the different colors and shapes. 10\. Place extra sauce or gravy in a sauceboat. Storing 1. **Store potatoes and onions at cool temperature (50 65˚F) in a dry dark place.** 2. Store vegetables separately from fruits. 3. Keep onions away from potatoes because the excess moisture of onions can cause potatoes to sprout. 4. **Store frozen vegetables in original containers at 0˚F (-18˚C) until ready for use.** **Dried Vegetables** 1\. Keep in a tightly covered container and off the floor. **2. Store in a cool, dry, and well-ventilated place at a temperature of less than 75˚F or 24˚C.** **Canned Vegetables** **1. Store in a cool, dry place.** 2\. Keep canned vegetables away from sunlight and off the floor. 3\. Label the can with the date and check the "use by date" label. This is to know how long the food will be at its best quality. **Poultry** refers to all domesticated bird that are fitting for food and are kept by individuals for their eggs, their meat or feathers. Examples are chickens, ducks, and so forth. COOKING METHODS Matured birds are best cooked using moist heat method while young birds suits dry heat method. Stuffing of poultry should be done immediately before roasting to prevent the risk of microbial infection. Basting is one the method done to improve the palatability of lean meat poultry. MOIST HEAT METHOD - In this technique, liquid or steam is used to cook the food. Flavorful broth and even cooking wine can be used. Moist heat method can be useful on softening tough fibers and connective tissues of meat. This method is suitable for less tender poultry. a\. SIMMERING -- food preparation technique where in foods are cooked in hot liquids, just below the boiling point of water or lower than 100 0C or 212 0F. b\. BOILING -- cooking method that uses water with the highest boiling point of 100 0C or 212 0F. Among the three methods (simmering, steaming, boiling), boiling is the least used because the rolling boil of water can be too rough on food. c\. STEAMING -- cooking method that uses steam. It is considered one of the healthy cooking technique that can be used for most foods. d\. BRAISING AND STEWING -- A combination of cooking method which uses both wet and dry heat. It starts with dry heat cooking and ends with moist heat cooking. DRY HEAT METHOD -- a cooking method where in the heat is transferred to the food without moisture. It typically involves high heat, about 300 0F or hotter. a\. ROASTING AND BAKING -- cooking technique that uses hot air (300 0F or hotter) to conduct heat. b\. BROILING AND GRILLING -- cooking method that rely on heat being conducted through the air from an open flame. c\. PAN FRYING AND SAUTEING -- form of frying food that uses just enough amount of cooking oil. d\. DEEP FRYING -- a cooking method in which food is submerged in hot cooking oil or fat. **PORTION - is the amount of food that people choose to eat which may be more or less than a serving.** **SERVING SIZE -- Is the standard measured amount or quantity of food recommended in Nutrition Facts label.** **A hand jive method** can be used to help a simple measure of the amount of food that should be served. **Portion Distortion** is referring to growing portion sizes of food that people eat and they call it "normal serving". To overcome and control the portion distortion and downsize your helpings (a portion of food served to one person), try to do the following: *1. Read the nutrition facts label to help you identify the appropriate serving size.* *2. Eat on a plate not a package or container.* *3. Use the right tools by trying to portion out foods with the use of measuring cups, measuring spoons, or food scale to give yourself idea if what the serving size looks like.* *4. Skip the upgrade or upsize, stick to the serving size you know you can eat at one sitting without feeling too full.* Raw Poultry - Refrigerate the sealed poultry below 5ºC / 40ºF, store it near the freezing unit. (note: removing bones saves space) Cooked Poultry or Leftovers - Store in a refrigerator below 5ºC / 40 ºF. **Freezing Poultry - Freeze the sealed poultry at 0ºF / -18ºC or below.**