COOKERY 10- 2nd Quarter - LESSON 1- L-O 1-4 - Vegetable Dish
Learning Outcome 1- Perform Mise’ En Place
Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to identify the various kinds of vegetables and different tools and equipment needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables.
TOPIC 1- Classifications of Vegetables
1. According to parts of plants
- Gourd family - cucumber, pumpkin, chayote
- Seeds and pod - beans, peas, corn, okra
- Fruit Vegetables - avocado, eggplant, sweet pepper, tomato
- Roots and tubers - beet, carrot, radish, turnip, artichoke, potato, sweet potato
- Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
- Onion family - onion, scallion, leek, garlic, shallot
- Leafy greens - spinach, lettuce
- Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots
- Mushrooms
2. According to Chemical Composition
- Carbohydrates-rich vegetables – seeds, roots, tubers
Functions of Carbohydrate:
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
- Fiber content
- Glycemic load of diet
- Nutrient density and phytochemical content
- Protein-rich vegetables –legumes, peas, beans
- Fat-rich vegetables – nuts, olives, avocado
- High moisture content – mushroom, tomatoes, radish, green leafy vegetables
3. According to Nutritive Value - The following is based on their nutrient content since fruits and
vegetables are good sources of vitamins and minerals.
- Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
- Benifits : Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. Vitamin A also helps your heart, lungs, and other organs work properly.
- Vitamin C-rich vegetables – yellow vegetables
- Benifits : it helps strengthen our immune system and may help lower blood pressure.
- Vitamin B (complex) – legumes, peas, beans
- Benifits : B vitamins play a vital role in maintaining good health and well-being. As the building blocks of a healthy body, B vitamins have a direct impact on your energy levels, brain function, and cell metabolism. Vitamin B complex may help prevent infections and help support or promote: cell health.
QUIZ # 1- SORT the following fruits and vegetables according to its category
CHOICES:
Ribbed Loofah
String beans
Bokchoy
Kangkong
Brussel sprouts
Sweet Potato
Leek
Bitter gourd
Egg plant Bamboo Shoot
A. ACCORDING TO PARTS OF PLANTS
B. ACCORDING TO CHEMICAL COMPOSITION
CHOICES:
Olives
Green Peas
Avocado
Cucumber
Potato
Pechay
Mung bean
Almond
Carrots
Lettuce
C. According to Nutritive Value
CHOICES:
Sunflower seeds
Orange
Squash
Banana
Carrots
Kiwi
Soybeans
Persimmon
Lettuce
Papaya
TOPIC 2- Tools and Equipment Needed in Preparing Vegetables
QUIZ # 2 - Multiple Choice
Direction : Read The following situations and choose the letter of the correct answer.
1. You want to remove the skin from a carrot. Which of the following tools should you use?
a. Colander
b. Oven
c. Paring Knife
d. Vegetable Peeler
2. You've just finished washing a bunch of spinach, and you need to drain the excess water. which of the following should you use?
a. Bowls
b. Chef's knife
c. Colander
d. Utility tray
3. You need to cut a large onion into small, even pieces for stir-fry. Which knife is the best choice for this task?
a. Channel Knife
b. Chef Knife
c. Paring knife
d. Utility Knife
4. You want to steam broccoli for a healthy side dish. What equipment will you use for this purpose?
a. Double broiler
b. Pressure cooker
c. Rice cooker
d. Steamer
5. You're preparing a salad with various vegetables. Where should you mix and toss the salad ingredients?
a. Bowls
b. Chopping board
c. Container
d. Saute pan
6. Which of the following tools is best suited for peeling and trimming small fruits and vegetables?
a. Channel Knife
b. Chef Knife
c. Paring knife
d. Utility Knife
7. After washing your vegetables, you need to transport them from the sink to the counter top. What would you use to carry them safely?
a. Bowls
b. Colander
c. Utility Tray
d. Vegetable peeler
8. You're preparing a stir-fry dish and you need to saute diced vegetables quickly. Which tool will you use for this cooking technique?
a. Colander
b. Chopping board
c. Saute Pan
d. Steamer
9. You're planning to bake a batch of roasted root vegetables. vegetables. Which equipment is essential for this cooking method?
a. Baking pan
b. Griller
c. Microwave
d. Oven
10. You've just finished chopping raw vegetables on your chopping board. What is the most importnt step you should take next?
a. Place the chopping board in the oven to sanitize it
b. Rinse the chopping board with cold water
c. Immediately wash the chopping board with hot, soapy water
d. Wipe the chopping board with a dry cloth
PERFORMANCE TASK # 1 - Prepare and Present Kimbap
FILIPINO STYLE KIMBAP RECIPE
INGREDIENTS:
- 2 seaweed sheet (Nori)
- 2 cups kimbap rice (recipe below)
- 2 long slice of cucumber, thin strips
- ½ carrot, shredded or julienned (very thin strips)
- 1 imitation crab stick, choose the long one, slice in 4 lengthwise.
- 2 long slice of scrambled egg
- 2 Sausage, preferably sliced/whole (or ham, meatloaf, spam, or any left over meat, bulgogi, adobo chicken flakes, tuna flakes or BBQ)
- ½ tsp sesame oil
- Toasted sesame seeds
- 2 cup rice, warm to room temp
- 1 tsp sesame oil
- 1 tsp salt
- *Combine in a small bowl until evenly mixed. Set aside.
INSTRUCTIONS:
- Prepare the scrambled eggs (any fillings) and cook. Slice thinly and into strips. Set aside.
- In a heated pan and oil, lightly cook the sausage, crab sticks and carrots one minute each. Remove from oil and place on paper towels. Set aside.
- Using the bamboo mat, lay a seaweed sheet (shiny side down) on top of the bamboo mat.
- On top of this, spread the seasoned rice (kimbap rice) on the whole square of the seaweed sheet. Just thinned out so it doesn’t overflow when rolled.
- Leave a 2-inch margin at the end. Arrange the vegetables and meat on top of each other – one line.
- Wrap and slowly roll and compress a little so that the ingredients stick together and mold it. Brush the end of the seaweed sheet with a little water to stick the end and seal. Remove from bamboo mat. Repeat the same procedure with the second set of nori or kimbap.
- Apply a little sesame oil or coating to the rolls to make the seaweed shine a little and add flavor.
- Cut the rolls about 1 inch thick or into desired bite size. Sprinkle some sesame seeds.
- Serve and enjoy!
Your Performance will be rated through the following rubrics.
TOPIC 3- A. Flavor Components and Color Components of Vegetables
B. Factors to consider in choosing good quality vegetables
C. Preparing Fresh Vegetables
A. Flavor Components and Color Components of Vegetables
1. Sugar –
- Fructose – the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined with salt. It is found in large amount from young and fresh vegetables.
3. Sulfur compounds – Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
Color Components
1. Chlorophyll – a fat soluble compound responsible for the green color of plants. When combined with acid, it forms pheophytin which produces an olive green color. When combine with alkali, it forms chlorophyllins which produces a more intense green color. The addition of baking soda when cooking that results to brighter green color, is an example.
2. Carotenoids – the yellow, orange to red soluble pigments found in plants.
2.1- beta carotene from carrots and squash
2.2- lycopene, from tomatoes
3. Flavonoids
3.1- Anthoxanthin – responsible for the yellow pigments
3.2- Anthocyanins – responsible for red and blue to violet pigments (beets) Tube, eggplants
1. Freshness- Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety- Different varieties differ in color, shape, texture and sometimes flavor.
C. Preparing Fresh Vegetables
1. Washing
- Wash all vegetables thoroughly
- Scrub well unpeeled vegetables, like potatoes for baking
- Wash green leafy vegetables in several changes of cold water
- After washing, drain well and refrigerate lightly covered to prevent drying.
2. Soaking
- Do not soak vegetables for long periods to prevent flavor and nutrient loss.
- Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects.
- Limp vegetables can be soaked briefly in cold water to restore crispness.
3. Peeling and Cutting
- Peel vegetables as thinly as possible.
- Cut vegetables into uniform pieces for even cooking
- Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until ready to use.
- Save edible trim for soups, stocks and purees.
TOPIC # 4 - BASIC KNIFE CUTS
1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical vegetables
QUIZ # 3- A. ANALOGY
DIRECTION : Give the correspond answer for the given terms.
1. ___________ - strong flavor; Sugar - Frutose
2. Chloropyll - green pigment; __________ - yellow- orange pigment
3. Anthocyanins - red/blue-violet pigments; Anthoxanthin- __________
4. ______________ - Carrots; Lycopene - Tomatoes
5. pheophytin - Olive green ; chlorophyllins - __________
B - TRUE OR FALSE
Direction: Write True if the statement is correct and False if it tells the otherwise.
1.Different varieties differ in color, shape, texture and sometimes flavor.
2. Fruits and vegetables are good if it has mechanical damage or injury.
3. Vegetables must be free from decay or insect infestation.
4. Right degree of maturity is best for fruits and vegetables.
5. Fresh vegetables should be crisp and dull in colors.
C-MULTIPLE CHOICE
DIRECTION : CHOOSE THE LETTER OF THE CORRECT ANSWER
1. What type of knife cut is commonly used for making thin, ribbon-like strips of leafy greens, such as basil or spinach?
A) Chopping
B) Dicing
C) Chiffonade
D) Lozenge
2. Which knife cut is often used for creating small, evenly-sized cubes of vegetables or fruits, typically around 1/4 inch in size?
A) Baton Net
B) Pays Anne
C) Mincing
D) Rondelle
3. When a chef cuts vegetables into small, irregular, and angular shapes, what type of knife cut is being used?
A) Oblique or roll cuts
B) Chiffonade
C) Julienne
D) Bias
4. What is the term for very fine knife cuts, often used for garlic or herbs, where the ingredients are cut into tiny, uniform pieces?
A) Mincing
B) Dicing
C) Chopping
D) Lozenge
5. When vegetables are cut into long, thin matchstick-like pieces, which knife cut is being used?
A) Rondelle
B) Chiffonade
C) Pays Anne
D) Julienne
Apply safe and accurate cutting techniques in preparing vegetables according to enterprise standards.
A. Trimming Artichoke bottom
1. Start by filling a bowl with cold water and lemon into it. (You could also use a dash of vinegar) this will slow the browning on the surface of the artichoke when it is cut and exposed to air.
2. Pull out the tough outer, dark green leaves of artichoke.
3. Continue removing leaves until you are left with light colored, tender leaves. Rub surfaces with lemon.
4. Slice off the top one inch.
5. Trim the remaining dark green surfaces at the base, including stalk and continue to rub with lemon.
6. Cut the artichoke in half.
7. Use spoon to remove hairy fibers in the center of the artichoke.
8. Pull out all of the tough red fibers, leaving the soft green leaves in place.
9. Cut the artichokes lengthwise into sizes that suit your recipe and place it in the water bath with lemon
before cooking.
B. Trimming Asparagus
1. Hold a spear of asparagus in each hand.
2. Bend downward with each end until it breaks into two.
3. Repeat with the whole bunch of asparagus. Purplish ends on the left are destined for stock, and greenish spears to be trimmed.
4. Trim or cut them into one inch length for cooking.
C. Preparing Avocados
1. Grip the avocado gently on one side with one hand, cut the avocado lengthwise around the seed.
2. Open the avocado into halves to expose the seed.
3. Scoop out the seed with the use of spoon or scooper.
4. Gently tap the seed with a knife and twist to get the seed out and discard.
5. Scoop out the avocado flesh with a spoon or scooper.
6. Slice avocado into segments.
D. Cutting and Shredding Cabbage
1. Pull off any bruised or wilted outer leaves from a red or green cabbage head.
2. Cut the cabbage into halves.
3. Cut the halves into quarters lying flat side down on the cutting board.
4. Use a paring knife to remove the hard core. Repeat with remaining cabbage quarters.
5. Cut into slices or shred the cabbage to your desired thickness.
E. Peeling and crushing garlic
1. To remove the paper skin of garlic, cut off the base of the clove.
2. Place the clove on a board and gently slam it with flat side of a knife.
3. The skin will burst and can easily be removed.
4. Cut the garlic into slices as thin as possible.
5. From garlic slices, mince it.
6. Crush the garlic as you want.
F. Cleaning leeks
1. Cut off and discard the dark green leaves. Trim and discard the roots.
2. Cut the stalk into half lengthwise.
3. Slice them crosswise.
4. Transfer them to a bowl of cold water and swish them around a few times.
5. With hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface (or colander).
6. Discard the water with the remaining grit.
7. Repeat until the water is clear and ready to be cooked.
QUIZ # 4 - Identify the following Basic Knife Cuts
Learning Outcome 2 Prepare Vegetable Dishes
Topic 1 - Effects of Cooking Vegetables
1. Changes in texture
- Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the reaction of calcium from lime (―apog‖)
2. Water is either lost or absorbed.
- Vegetables contain high amount of water, leafy and succulent vegetables lose water and become limp.
- Vegetables with significant amount of starch (dried beans, root crops, tubers) absorb water because of the hygroscopic property of starch.
3. Changes in color- Cooking for a short time, helps maintain color. The effect of heat, acid, alkali, and metal on the pigment are summarized below:
4. Changes in nutrients
- A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- carmelization of sugar
- B. Protein become more soluble and digestible
- C. Vitamin may be destroyed in heat like vitamin C
- D. Minerals are washed into the cooking liquid or oxidized
General Rules of Vegetable Cookery
- Don‘t overcook.
- Prepare vegetable as close to service time as possible and in small quantities.
- If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
- Never use baking soda with green vegetables.
- Cut vegetables uniformly for even cooking.
- Cook green vegetables and strong – flavored vegetables uncovered.
Standard Quality of Cooked Vegetables
1. Color- Bright, natural color
2. Appearance on plate
- Cut neatly and uniformly
- Attractively arranged with appropriate combinations and garnishes
3. Texture
- Cooked to the right degree of doneness
- Crisp – tender, not overcooked and mushy
- Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth texture
4. Flavor
- Natural flavor and sweetness
- Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness
Culinary Terms of Vegetables
Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans, cauliflower, asparagus and artichokes.
- Bouquet ere – bouquet of vegetables
- Printaniere – spring vegetables
- Jardinière – garden vegetables
- Primeurs – first spring vegetables
- Clamart – peas
- Ceecy – carrots
- Doria – cucumbers cooked in butter
- Dubarry – cauliflower
- Fermiere – carrots, turnips, onions, celery cut into uniform slices
- Florentine – spinach
- Forestiere – mushrooms
- Judic – braised lettuce
- Lyonnaise – onions
- Nicoise – tomatoes concasse cooked with garlic
- Parmientier – potatoes
- Princesse – asparagus
- Provençale – tomatoes with garlic, parsley and sometimes mushrooms or olives
QUIZ # 5- Write the meaning of the following Culinary Term
1. Judic | |
2. Printaniere | |
3. Forestiere | |
4. Primeurs | |
5. Princesse |
6. Bouquet ere | |
7. Florentine | |
8. Jardinière | |
9. Dubarry | |
10. Lyonnaise |
ASSIGNMENT: PERFORMANCE TASK 4
Directions: Make a compilation of technical words commonly used in the world of culinary for vegetable cookery. Follow concrete instructions below:
Make a personalized and improvised dictionary (half folded bond paper). Include local and foreign terminologies which are used in vegetable cookery.
Limit your dictionary to a minimum of 10 pages and a maximum of 20 pages.
Bind and cover it.
TOPIC 2- Ways of Cooking Vegetables
1. Boiling and steaming – Vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat. They are reheated quickly by sautéing in butter or other fat. Seasonings and sauces are added at this stage.
2. Sautéing and Pan – Frying Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables.
3. Braising- The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly.
4. Baking- Cooking starchy vegetables using heat of the oven, rather than range top. Starchy vegetables are baked because the dry heat produces a desirable texture.
5. Deep – frying - Vegetables large enough to coat with breading or batter may be fried. Quick – cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to reduce the cooking time in frying.
Quiz # 5- Multiple Choice: Choose the letter of the correct answer.
1. "You want to achieve a tender and flavorful result with tougher vegetables like cauliflower or Brussels sprouts. Which cooking method would be most suitable for these vegetables?
A) Boiling
B) Steaming
C) Braising
D) Deep Frying"
2. "You're looking to add a golden-brown and crispy texture to thinly sliced potatoes. Which cooking method would you choose for achieving this result?
A) Baking
B) Sauteing
C) Pan Frying
D) Steaming"
3. "You have a medley of colorful vegetables, and you want to retain their individual textures and flavors. Which cooking method would be the best choice?
A) Boiling
B) Baking
C) Sauteing
D) Steaming"
4. "You're aiming to cook vegetables quickly over high heat while preserving their vibrant colors and achieving a slight caramelization. What cooking method suits this purpose?
A) Braising
B) Deep Frying
C) Pan Frying
D) Steaming"
5. "For a dish that requires vegetables to be cooked in a flavorful liquid until they become tender, which cooking method would you select?
A) Sauteing
B) Boiling
C) Baking
D) Deep Frying"
Learning Outcome 3 Present Vegetable Dishes
- Presentation of prepared vegetable dishes
- Factors to consider in plating vegetable dishes
Essential Factors of Food Presentation
1. Good preparation and cooking techniques – Proper cutting and cooking of vegetables
2. Professional Skills- Ability to perform according to required standards
3. Visual Sense
Effective food presentation depends on the understanding of techniques involving balance, arrangement, and garniture.
- Balance - Select foods and garnishes that offer variety and contrast. This should be applied to colors, shapes, textures and flavors.
- Portion size- (1) Match portion sizes and plates (2) Balance the portion sizes of the items on the plate
- Arrangement on the plate- Many chefs display their creativity in plating presentations. One important thing is, to keep in mind the convenience and comfort of the diner when plating.
Plating Styles with Vegetable Dishes
Classic arrangement:
1. Main item in front, vegetables, starch items and garnish at the rear.
2. Main item in the center, with vegetable distributed around it.
3. Main item in the center with neat piles of vegetables carefully arranged around.
4. A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.
Guidelines in Plating
1. Keep food off the rim of the plate.- Select a plate large enough to hold food without hanging off the
edge.
2. Arrange the items for the convenience of the customer.- Always arrange the best side of food on plate to avoid letting the diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.- Arrange vegetable on plate, that every item should be identifiable.
4. Maintain unity.- Create a center of attention and relate everything to it.
5. Make every component count.- Garnishes are not added just for color, but sometimes they are
needed to balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.- Pour sauce around or under the dish or covering only a part of the dish. Always think of the sauce as part of the overall design of the plate.
7. Keep it simple.- Avoid making food too elaborate.
Creative Presentation Techniques
Vegetable Purees
- Cook vegetable until soft, then drain well.
- In food processor, process vegetable to smooth puree.
- Add melted butter or margarine.
- Season with salt and pepper and process again.
- Add whipping cream.
- Using ice-cream scoop or spoon, shape puree on heatproof plate and place in oven or microwave until hot.
Ribbon Vegetables
- With vegetable peeler, shred carrot, corvette and radish into long ribbons, about 2.5 cm. wide, pressing lightly with peeler so ribbons will be very thin.
- Toss vegetables with melted butter or margarine.
- Cook until tender – crisp.
Vegetable Rings
1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled.
QUIZ # 6- Write true if the statement are correct and false if it tells the otherwise.
- It is recommended to keep food off the rim of the plate and select a plate large enough to hold food without hanging off the edge.
- According to plating guidelines, it is advisable to arrange the best side of food on the plate to avoid letting the diner rearrange them before eating.
- Keeping space between items on a plate is generally recommended, unless they are stacked on one another. Vegetables should be arranged so that every item is identifiable.
- Maintaining unity in plating involves creating a center of attention and relating everything to it.
- According to plating principles, every component on the plate should serve a purpose, and garnishes are not added just for color but may be needed to balance the plate by providing an additional element.
ENHANCEMENT ACTIVITY:
Learning Outcome 4 Store Vegetable Dishes
Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be treated with an acid or blanched them to inactivate the enzyme that cause browning. Raw, cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans).
Leftovers
1. Don‘t mix batches.
2. Store leftover creamed vegetables for one day only. Before storing, cool rapidly by placing the container on ice.
Mga Komento
Mag-post ng isang Komento