Week 5: Vegetables
The following file is week five slides
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Vegetables
Nutrition:
-80% water, the rest is carbs and fat
-Much is made up of Cellulose
-Higher fiber veggies are harder
-Lower fiber is softer
How to buy Vegetables:
-Fresh
-Local
-Organic
-Sustainable
-Unripe and then get ripe in storage
-Store at 40-60 degrees
-Frozen(Fresh) IQF (Individually quick frozen), Block frozen
-DRIED: Beans, legumes, herbs fruits
Chemical:
-Pigments- Chlorophyl( Green), Carotenoid(Orange), Flavonoids
-Alkali = baking soda
Vegetable Cookery:
DRY:
-Grilling (Preheat grill, oil grill, oil food)
-Always soak skewers
-All the same size
-Marinade the vegetables before putting them on the skewer
Baking:
-Really firm Vegetables (Squash, Beets)
Roasting:
-Like baking but higher heat
-Always pair like textured vegetables
-Same cook times or cut so they will have the same pull time
Saute/Stir Fry:
-High heat low fat
-Don’t over crowd the pan
Frying (Pan):
-Use a deep fry pan
-Fat about 1/2 way up the food items side
-Larger items fully breaded
Deep Frying:
-Tempura
-Smaller items, not always breaded
Standard Breading Procedure:
-One wet hand, one dry hand
-Containers of flour, Egg mixture (might have milk), bread crumbs
Moist Cooking Methods:
-Par Cooking
-Par Boiling - Longer cooking time
-Blanching - Shorter Cooking Time
-Simmer, Strain, Ice Bath, Strain
Steaming:
-One of the healthiest ways to cook vegetables
-Steam and Serve
Combination Cooking:
-Braising and stewing
-Dry - Moist
-Saute - Simmer
-Any vegetable as long as it has its own time
Vocabulary
•1 Au Jus-roasted meats, poultry or game served with their natural, unthickened juices.
•2 Clear Soups- unthickened soups, including broths, consommés and broth-based soups.
•3 Consommé-a rich stock or broth that has been clarified with clearmeat to remove impurities.
•4 Cream soups-a soup made from vegetables cooked in a liquid that is thickened with a starch and puréed; cream is then incorporated to add richness and flavor.
•5 Deglaze-to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.
•6 Emulsion-a uniform mixture of two unmixable liquids; it is often temporary.
•7 Bisque-a soup made from shellfish; classic versions are thickened with rice
•8 Glace de viande-(glahss duh vee-awnd) a dark, syrupy meat glaze made by reducing a brown stock
•9 Hollandaise-a mother sauce that is made by emulsification for butter and egg yokes.
•10 Broth- a flavorful liquid obtained from the long simmering of meats and/or vegetables
•11 Jus lie'-(zhoo lee-ay) also known as fond lié; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
•12 Liaison-(lee-yeh-zon) a mixture of egg yolks and heavy cream used to thicken and enrich sauces
•13 Monter au beurre-(mohn-tay ah burr) to finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness
•14 Pureed Soup-a soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is puréed
•15 Reduction-cooking a liquid such as a sauce until its quantity decreases through evaporation. To reduce by one-half means that one-half of the original amount remains. To reduce by three-fourths means that only one-fourth of the original amount remains. To reduce au sec means that the liquid is cooked until nearly dry.
•16 Sauce Béchamel- A mother sauce made with the reduction of cream.
•17 Sauce Espagnole- (ess-spah-nyol) also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace
•18 Tomato Sauce-a leading sauce made from tomatoes, vegetables,
•1 Au Jus-roasted meats, poultry or game served with their natural, unthickened juices.
•2 Clear Soups- unthickened soups, including broths, consommés and broth-based soups.
•3 Consommé-a rich stock or broth that has been clarified with clearmeat to remove impurities.
•4 Cream soups-a soup made from vegetables cooked in a liquid that is thickened with a starch and puréed; cream is then incorporated to add richness and flavor.
•5 Deglaze-to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.
•6 Emulsion-a uniform mixture of two unmixable liquids; it is often temporary.
•7 Bisque-a soup made from shellfish; classic versions are thickened with rice
•8 Glace de viande-(glahss duh vee-awnd) a dark, syrupy meat glaze made by reducing a brown stock
•9 Hollandaise-a mother sauce that is made by emulsification for butter and egg yokes.
•10 Broth- a flavorful liquid obtained from the long simmering of meats and/or vegetables
•11 Jus lie'-(zhoo lee-ay) also known as fond lié; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
•12 Liaison-(lee-yeh-zon) a mixture of egg yolks and heavy cream used to thicken and enrich sauces
•13 Monter au beurre-(mohn-tay ah burr) to finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness
•14 Pureed Soup-a soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is puréed
•15 Reduction-cooking a liquid such as a sauce until its quantity decreases through evaporation. To reduce by one-half means that one-half of the original amount remains. To reduce by three-fourths means that only one-fourth of the original amount remains. To reduce au sec means that the liquid is cooked until nearly dry.
•16 Sauce Béchamel- A mother sauce made with the reduction of cream.
•17 Sauce Espagnole- (ess-spah-nyol) also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace
•18 Tomato Sauce-a leading sauce made from tomatoes, vegetables,
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