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Thursday, October 3, 2013

VEGETABLES

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UNDERSTANDING VEGETABLES
Vegetables have long been abused and neglected, relegated to the minor roles of unimportant side dishes, to be taken or left, or at times, not even noticed on the table. Today, however, the lowly vegetables are beginning to be appreciated, not only for their nutritional importance, but for the variety, flavor, eye appeal and even elegance and sophistication they bring to the menu. Modern chefs owe it to themselves and their customers to treat vegetables with understanding, imagination and respect that they deserve. Because they are so perishable, vegetables require extra care from receiving to service. Freshness is their most appealing quality and one must be careful to it. The goal of good vegetable cookery is to preserve and enhance their fresh flavor, texture and color, to prepare and serve vegetables that are not just accepted but sought after.
As a chef you will have the choice of a multitude of vegetables and methods of cooking them. Cooking affects vegetables in four ways:
1. Texture
2. Flavor
3. Color
4. Nutrients
How much these four characteristics change determines if your final product is attractive and delicious to the customer or if it will end up in the garbage bin? You can control these changes if you know what causes them, and how they happen.

S.No TYPES VEGETABLES EXAMPLES
1. ROOT Carrots, raddish, beet root, turnips etc.
2. TUBER Potato, sweet potato, artichokes, yam etc.
3. BULB Onion, garlic, leeks, shallots etc.
4. LEAFY Cabbage, spinach, watercress, mustard leaves etc.
5. FLOWER Cauliflower, globe artichoke, broccoli etc.
6. POD Green peas, okra (lady finger), beans etc.
7. STEM Celery, asparagus etc.
8. FRUIT Courgette, tomatoes etc
9. FUNGI Mushroom.

CONTROLING TEXTURE CHANGE
Changing the texture is one of the main purposes of cooking vegetables.
FIBER:
The fiber structure of vegetables (including cellulose and pectin) gives them shape and firmness. Cooking softens some of these components. The amount of fiber varies
- In different vegetables. Spinach (palak) and tomatoes have less fiber than French beans and drumsticks.
- In different examples of the same vegetables. Older carrots have more fibers than the younger ones.
- In the same vegetable. The florets of cauliflower have fewer fibers than the tough stalk.
Fiber is made firmer by:
1. Acids. Lemon juice, vinegar and tomato, when added to vegetables during cooking extend the cooking time.
2. Sugars. Sugar strengthens the cell structure. You will understand this principle better in Fruit cookery.
Fiber is softened by:
1. Heat. In general, longer cooking means softer vegetables.
2. Alkalis. Do not add alkalis such as baking soda while cooking vegetables (especially the green ones, to retain their color). Not only does it destroy vitamins, but also it makes the vegetables unpleasantly mushy.
STARCH:
Starch is another vegetable component that affects texture.
1. Dry starchy food like dried beans, rice and macaroni must be cooked in sufficient water so that the starch granules can absorb moisture and soften. Dried beans are usually soaked in water before cooking to replace lost moisture.
2. Moist starchy vegetables like potatoes and sweet potatoes have enough moisture of their own, but they still must be cooked until the starch granules soften.
DONENESS:
A vegetable is said to be done when it has reached the desired degree of tenderness. This stage varies from vegetable to vegetable. Some such as eggplant (urinal) and pumpkin (doodah/lauki) are considered properly cooked when they are quite soft. Most vegetables, however, are best cooked very briefly, until they are al dente (firm to the bite). At this stage of tenderness, they not only have the most pleasing texture, but they retain the maximum taste, color flavor and nutrients.
GUIDELINES FOR ACHIEVING PROPER DONENESS IN VEGETABLES
1. Do not overcook.
2. Cook as close to the service time as possible. Keeping them in a hot counter or bain-marie continues to cook them.
3. If vegetables must be cooked in advance, slightly undercook them, cool rapidly in cold water, drain, and refrigerate, then reheat at the service time.
4. For uniform doneness, cut into uniform sizes before cooking.
5. Don’t mix batches of cooked vegetables. They are likely to be cooked to slightly different doneness.
6. Vegetables with both tough and tender parts need special treatment.
CONTROLLING COLOR CHANGES
Cooking produces flavor loss:
Many flavors are lost during cooking, by dissolving in the cooking liquid and by evaporation. The longer a vegetable is cooked the more flavors it loses. Flavor loss can be controlled in many ways:
a. Cook for as short a time as possible.
b. Use boiling salted water. Starting vegetables in boiling water shortens the cooking time. The addition of salt helps reduce flavor loss. The exception here are the starchy vegetables and root vegetables which need to be started in cold water so that the starch granules have time to soften.
c. Use only enough water to cover the vegetables to minimize leaching.
d. Steam vegetables when appropriate.
e. Add a small amount of oil to the cooking water. This will absorb some of the lost flavor and will cling to the vegetables when drained.
With certain strong flavored vegetables, it is desirable to lose some of their flavors to make them more appealing in taste. These include onion, garlic, cabbage and turnips.
Cooking produces flavor change:
Cooked vegetables do not taste the same as raw vegetables, because cooking produces certain chemical changes. As long as the vegetable is not overcooked, these changes are desirable. It produces the flavors one looks for in cooked vegetables.
Cooking and sweetness:
Young vegetables have a high sugar content. Green peas and corn for example. As they mature or sit in storage, the sugar gradually turns into starch.
1. Try to serve young fresh vegetables that have been stored for as short a time a possible.
2. For older vegetables, add a small amount of sugar to replace lost sweetness.
CONTROLLING COLOR CHANGES
It is important to preserve as much of natural color as possible, when cooking vegetables. Customers may accept or reject a vegetable only on the basis of its color! Visual quality is as important as its flavor or nutritive value.
Pigments are compounds that give vegetables their color. Different pigments react in different ways to heat and to other elements that may be present during cooking.
WHITE VEGETABLES
White pigments are called FLAVONES, are the primary coloring compounds in potatoes, onions, cauliflower and white cabbage, and the white part of vegetables such as cucumber and eggplant (brinjal). White pigments are enhanced in acids and turn yellow in alkaline water. So add a drop or two of lemon juice while cooking cauliflower and cabbage to brighten the whiteness. Cooking for a short time in a steamer helps maintain color (and flavor and nutrients as well). Overcooking or holding for service for too long a time turns white vegetables dull yellow or grey.
RED VEGETABLES
Red pigments, called ANTHOCYANINS are found only in a few vegetables such as red cabbage, beetroot and the skin of eggplant. This pigment also colors blueberries. Red pigments react very strongly with acid and alkali mediums. Acid turns them brighter red and alkali turns then blue or blue-green (not a very appetizing color). Beetroot and red cabbage must therefore be cooked with a little vinegar to maintain the color. Red pigments dissolve easily in water. This means:
- use short cooking times
- use only as much of water as is necessary
- cook beetroots whole and unpeeled to protect the color
GREEN VEGETABLES
Green coloring, or CHLOROPHYLL is present in all green plants. Green vegetables are very common in the kitchen, so it is important to understand the special handling required by this vegetable. Acids are enemies of green vegetables. Both acids and long cooking turn green vegetables into a drab olive green color. Protect the brightness of green vegetables by
- Cooking uncovered to allow plant acid to escape.
- Cooking for as short a time as possible.
- Cooking in small batches
Do not use baking soda while cooking green vegetables. Soda may retain the color for a short time but will destroy the vitamins and makes the texture unpleasantly mushy. Use large amounts of water here as this helps to dissolve the plant acids, but may lead to loss of nutrients.
YELLOW & ORANGE VEGETABLES
Yellow and orange pigments are called CAROTENOIDS and are found in carrots, tomatoes and red peppers (capsicums). These pigments are very stable. They are little affected by acids, alkalis and overcooking. Short cooking will help prevent dulling of the color and will preserve nutrients and flavor.

List of acid & alkaline foods
List of Alkaline and Acid foods
Following "Alkalizing" and "Acidifying" foods chart is not exhaustive but can be used as an everyday guide while on your pH balancing journey. This chart is intended only as a general guide to alkalizing and acidifying foods.

Vegetables are much less alkalizing when cooked , processed or canned as they lose vital minerals and enzymes. Steaming your veggies is a better idea than boiling them. Also, the greener they are, the more alkalizing they are.

Most Alkaline Alkaline Lowest Alkaline FOOD CATEGORY Lowest Acid Acid Most Acid
Stevia Maple Syrup, Rice Syrup Raw Honey, Raw Sugar SWEETENERS Processed Honey, Molasses White Sugar, Brown Sugar NutraSweet, Equal, Aspartame, Sweet 'N Low
Lemons, Watermelon, Limes, Grapefruit, Mangoes, Papayas Dates, Figs, Melons, Grapes, Papaya, Kiwi, Blueberries, Apples, Pears, Raisins Oranges, Bananas, Cherries, Pineapple, Peaches, Avocados FRUITS Plums, Processed Fruit Juices Sour Cherries, Rhubarb Blackberries, Cranberries, Prunes
Asparagus, Onions, Vegetable Juices, Parsley, Raw Spinach, Broccoli, Garlic Okra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, Carob Carrots, Tomatoes, Fresh Corn, Mushrooms, Cabbage, Peas, Potato Skins, Olives BEANS VEGETABLES LEGUMES Cooked Spinach, Kidney Beans, String Beans Potatoes (without skins), Pinto Beans, Navy Beans, Lima Beans Chocolate
Almonds Chestnuts NUTS SEEDS Pumpkin Seeds, Sunflower Seeds Pecans, Cashews Peanuts, Walnuts
Olive Oil Flax Seed Oil Canola Oil OILS Corn Oil
Amaranth, Millet, Wild Rice, Quinoa GRAINS CEREALS Sprouted Wheat Bread, Spelt, Brown Rice White Rice, Corn, Buckwheat, Oats, Rye Wheat, White Flour, Pastries, Pasta
MEATS Venison, Cold Water Fish Turkey, Chicken, Lamb Beef, Pork, Shellfish
Breast Milk Goat Milk, Goat Cheese, Whey EGGS DAIRY Eggs, Butter, Yogurt, Buttermilk, Cottage Cheese Raw Milk Cheese, Homogenized Milk, Ice Cream
Herb Teas, Lemon Water Green Tea Ginger Tea BEVERAGES Tea Coffee Beer, Soft Drinks

Note that a food's acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end-products they produce after digestion and assimilation are alkaline so lemons are alkaline-forming in the body. Likewise, meat will test alkaline before digestion but it leaves acidic residue in the body so, like nearly all animal products, meat is classified as acid-forming.

CONTROLLING NUTRIENT LOSSES
Vegetables are an important part of our diets because they supply a wide variety of essential nutrients. They are our major sources of vitamins A & C and are rich in many other vitamins and minerals. Unfortunately, many of these nutrients are easily lost. The following factors are responsible for nutrient loss:
1. High temperature.
2. Long cooking.
3. Leaching (dissolving out).
4. Alkalis like baking soda and hard water.
5. Plant enzymes (active at warm temperatures but destroyed by high heat).
6. Oxygen.
Some nutrient loss is inevitable. It is impossible to avoid all the above conditions at the same time. Pressure-cooking shortens the cooking time but the high heat destroys the nutrients. Braising uses low heat, but the cooking time is slow. Cutting the vegetables into smaller pieces decreases cooking time but encourages leaching by creating more surface area exposed.
Tests have shown that no more nutrient loss occurs when cooking in a lot of water. The best cooking methods, nutritionally, are usually those that produce the most attractive, flavorful products. They are more likely to be eaten. Discarded vegetables benefit no one, no matter how nutritious they are. Factors that destroy nutrients are often those that destroy color, flavor and texture.
GENERAL RULES OF VEGETABLE COOKERY
1. Do not over cook the vegetables.
2. Cook as close to the service time as possible and in small quantities.
3. Undercook vegetables that need to be cooked ahead of time.
4. Never use alkali (baking soda) with green vegetables.
5. Cut vegetables evenly for uniform cooking.
6. When boiling, start preferably with boiling salted water.
7. Cook green and strong flavored vegetables uncovered.
8. Do not cook different colored vegetables together.
9. To preserve color, cook red and white vegetables in an acid medium. Cook green vegetables and carotenoids in a neutral medium.
10. Do not mix batches of cooked vegetables.
STORAGE
Fresh Vegetables:
1. Dry vegetables like potatoes and onions are stored at cool temperatures (50-65°F/ 10-18°C) in a dry dark place.
2. Other vegetables must be refrigerated. To prevent drying, they should be covered or wrapped, or the humidity in the cooler should be high. Provide for some air circulation to prevent mold.
3. Peeled and cut vegetables need special attention and protection from oxidation. Cover or wrap and use quickly to prevent spoilage. Potatoes and eggplant and other vegetables that brown easily should be treated with an acid or antioxidant. As an alternative, they may be blanched to destroy the enzymes that cause browning.
4. Store all fresh vegetables for as short a time as possible. They lose quality rapidly. Peas and corn lose their sweetness and freshness even after just a few hours in storage.
Frozen Vegetables:
1. Store at 0°F (-18°C) or colder
2. Do not refreeze thawed vegetables. Quality will be greatly reduced.
YIELD OF SOME COMMON VEGETABLES
Most vegetables will require some sort of pre-preparation before they are ready for cooking. These include peeling, de seeding etc. Below is a rough guide to the yields to be expected.
VEGETABLE YIELD
Asparagus 55%
Beans (dried) 88%
Beans (French/runner/cluster) 88%
Beetroot 75%
Broccoli 75%
Brussels sprouts 80%
Cabbage (green/white/red) 80%
Carrots 80%
Cauliflower 55%
Celery 75%
Cucumber 90%
Eggplant (Brinjal) 90%
Garlic 70%
Leeks 50%
Lettuce 75%
Mushrooms 98%
Okra (lady fingers) 82%
Onions (dry) 88%
Onions (green/spring) 70%
Parsley 85%
Peas 40%
Peppers (capsicum: red/green) 82%
Potatoes 80%
Potatoes (Sweet) 80%
Radish (mooli) 90%
Spinach (and other greens) 50-75%
Tomatoes 95%

FRUIT AND COOKING WITH FRUIT

FRUIT AND COOKING WITH FRUIT

A fruit can be defined as the nurtured ovary of a flower. The fleshy portion is the edible part, though at times, the stone can also be eaten. Some people tend to confuse fruit with vegetable. Tomatoes and eggplant are fruits though they are referred to and are cooked like vegetables because of their low sugar content. On the other hand, Rhubarb is a vegetable but is cooked like fruit, in sugar syrup. Some vegetables are used in sweet dishes. E.g. pumpkin in a pumpkin pie and carrot in a carrot hulwa.

There are different types of fruit:

- Simple fruit: one fruit from one flower e.g. orange
- Aggregate fruits : many fruits from one flower e.g. berries
- Pomes : fruits having a central core e.g. apple
- Drupes: fruits having a center stone e.g. apricot

CLASSIFICATION

Very broadly, fruit can be classified as:

1. Fleshy fruit: This group would include apple, banana, pineapple
2. Stone fruit: This group includes mangoes, apricots, peaches and the flesh surrounds the stone.
3. Citrus fruits: These are usually segmented and have a predominant sweet sour taste and will include orange, grapefruit, tangerines. They contain an outer rind and seeds referred to as pips.
4. Berry fruits: include strawberries, raspberries, mulberries and gooseberries.
5. Nuts: walnuts, hazelnuts consist of an outer shell and inner seed.

NUTRITIVE VALUE

Fruits are low in calories but very high in moisture content, which ranges from 75-95%. Actual nutritive value varies from fruit to fruit. As a group, they do not contain much protein, carbohydrate or fat. However, they are an excellent source of fiber and help in gastro-intestinal problems. Fruits contain sugar in the form of glucose, sucrose and fructose. Ripe fruits will contain higher sugar content than unripe fruits. Citrus fruits, melons and strawberries contain an excellent quantity of Vitamin C. Fruits which are yellow or dark green in color contain a high amount of vitamin A. Fruits are generally lacking in the B complex vitamins and peeling, bruising and cooking reduces the vitamin content. There are hardly any minerals found in fruits except for raisins and dried fruit, which have a fair amount of iron content. Some fruit like oranges and avocados also contain potassium.

PRINCIPLES OF COOKING FRUIT

Although most fruit are edible raw, cooking is often necessary to soften the cellulose of some fruit, as well as to cook the starch in unripe or very hard fruits.
Fruits are cooked to provide variety in eating and a lot of fruit is canned or frozen to provide an all year round supply. The factor to consider in cooking of fruit is the fiber and cellulose content, the amount of sugar and the amount of water used. The amount of water used in turn will depend on the structure of the fruit and its moisture content. Berries have very little cellulose and will collapse when cooked. So use very little water. Apples and pears require sufficient water to soften their fiber content.

COOKING CHANGES

Cooking will affect the:

Texture – cooking will soften the tissues/fibers of fruit hence a softening of texture. If an alkali such as baking soda is present, the fruit will very quickly become mushy. This is suitable for making jams and jellies and coulis. However, acids, calcium salts and sugar strengthen the fiber. For stewed and poached fruits, use sugar syrup flavored with lemon to retain shapes. If a sauce is required, add the sugar only after the fruit is cooked.

Color - Due to certain chemical changes, the color of some fruits will change. Grapes and cherries tend to go dull when cooked and strawberries will lose their luster. All berries must be cooked slowly to control loss of color.

Flavor – Overcooking, soaking and steeping of fruits lead to loss of flavor. Fruits should be cooked for as short a time as possible to retain maximum flavor.

Nutritive Value – The greatest loss in food value in cooked fruits is the loss of ascorbic acid (vitamin C) and iron through oxidation. A lot of the nutritive value is present just under the skin and this is lost when the fruit is peeled.

METHODS OF COOKING FRUIT

Baking, stewing, poaching, sautéing are the most common methods of cooking fruits. The aim of cooking fruit is to retain as much as possible of the flavor, aroma and nutritive value. Cooking also aids the digestibility. Firm, fresh fruit are ideal and best for stewing. Stewing is best done in water or in sugar syrup. Fruits with a heavy skin and high fiber are best suited for baking. The outer peel/skin serves as a protective covering and helps hold the steam necessary to soften the fiber and cellulose. It also helps prevent the loss of volatile flavors. Other fruit such as bananas, apricots and peaches may be baked covered in a baking dish. Cooked fruit should be served soon after cooking and fruit based sauces and pies are most palatable and delicious if served shortly after preparation.

SELECTION

It would be almost impossible to generalize the points to be considered when selecting the variety of fruits. However, it is best to buy in season and in small quantities for immediate use. Buy fruits you can select rather than pre packed cartoons. Check for bruises, cuts and soft spots.

STORAGE

Very few fruits can be stored for extended periods. Ripe fruits must be stored in the refrigerator and under ripe ones can be stored in a cool dry and dark place. For commercial storage, 20°C room temperature, 2°C to 8°C refrigerated temperature and 85% humidity is said to be ideal for most fruits. Proper air circulation is also necessary to prevent pests such as fruit flies. Stored fruit do not have the same flavor as fresh fruits. When stored in the refrigerator, fruits tend to lose their moisture content. Fresh fruit tend to absorb and emit flavors and therefore must be stored separately. Bananas are not refrigerated as the color darkens when they are returned to room temperature. Very often, to preserve, fruits can be dried. Apricots, bananas, apples and figs are all available in the dried form. These can be stored at room temperature for 6 months. Frozen fruits must be used within 2-3 days of de frosting. Canned fruits can be stored at room temperature if unopened and must be refrigerated after opening.
Contents must be transferred to a glass or other suitable container to avoid contamination. Bulging cans must be discarded immediately

culinary terms

culinary terms
Acid-—foods such as citrus juice, vinegar and wine that have a sour or sharp flavour (most foods are slightly acidic); acids have a pH of less than 7
2. ‘A la—(ah lah) French for "in the manner or style of"; used in relation to is food, it designates a style of preparation or presentation
3. Aging (1) the period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate; (2) the period during which freshly milled flour is allowed to rest so that it will whiten
4. Albumen—-the principal protein found in egg whites
5. Al dente Italian for "to the teeth"; used to describe ceeked feeds (usually vegetables and pasta) that are prepared firm to the bite, not soft or mushy
6. Alkali also known as a base, any substance with a pH higher than 7; baking soda is one of the few alkaline foods
7. Allemande—(ah-leh—MAHND) a sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family
8. Allumette——(al-yoo-MEHT) (1) a matchstick cut of 1/8 inch x 1/8 inch X 2 inches (3 millimeters x 3 millimeters x 5 centimeters) usually used for potatoes; (2) a strip of puff pas- try with a sweet or savory filling
9. Appetizers——also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow
10. Au gratin — (oh GRAH—tan) foods with a browned or crusted top; often made by browning at food with a bread-crumb, cheese and/ or sauce topping under a broiler or salamander
11. All jus—(oh zhew) roasted meats, Poultry or game served with their natural, unthickened juices
12. Au Sec (oh Sek) Cooked until nearly dry
13. Bacteria-single-celled micro- organisms, some of which can cause diseases, including food—borne diseases
14. Bain marie (1) hot—water bath used to géntly cook food or keep cooked food hot (2)- container for holding food in a water bath
15. Baking——a dry—heat cooking method in which foods are sur- rounded by hot, dry air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables and fish
16. Baking powder-a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/ or sodium aluminum sulfate, used to leaven baked goods; it re- leases carbon dioxide gas if moisture is present in a formula. Single- acting baking powder releases . carbon dioxide gas in the presence of moisture only; double-acting baking powder releases some carbon dioxide gas upon contact with moisture, and more gas is released when heat is applied.
17. Baking soda-sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods
18. Barbecue (1) to cook foods over dry heat created by the burning of hardwood or hardwood charcoals, (2) a tangy tomato- or vinegar based sauce used for grilled foods, (3) foods cooked by this method and/ or with this sauce
19. Barding-—-tying thin slices of lat, such as bacon or pork fetlock, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting
20.Baste—-—-to moisten foods during cooking (usually grilling, broiling or roasting) with melted far, pan drip- pings, a sauce or other liquids to prevent drying and to add flavor
21. Batter-—(l) a semi liquid mixture containing flour or other starch used to make cakes and breads. The gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough; (2) a semi liquid mixture of liquid and starch used to coat foods for deep-frying.
22.Béarnaise— (bare—NAYZ) a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns
23.Béchamel—-(bay—shah-MELL) a leading sauce made by thickening milk with a white roux and adding seasonings
24.Beurre blanc—(burr BLANHK) French for "white butter"; an emulsfied butter sauce made from shallots, white wine and butter
25.Beurre manié—(burr man-YAY) a combination of equal amounts by weight of flour and soft, whole
26.Beurre noir- (burr NWAR) French for "black butter"; whole butter cooked until dark brown (not black); sometimes flavored with vinegar or lemon juice
27.Beurre noisette— (burr nwah- ZEHT) French for "brown butter"; whole butter heated until it turns light brown, giving off a nutty aroma
28.Beurre rouge- (burr ROOGE) French for "red butter"; an emulsified butter sauce made from shallots, red wine and butter
29.Bisque—(bisk) a soup made from shellfish; classic versions are thickened with rice
30.Bivalves— molluscs such as clams, oysters and mussels that have two bilateral shells attached at a central hinge
31. Boiling-—a moist—heat cooking method that uses convection to transfer heat from a hot (approximately 212°F/ 100 C) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering
32.Bouchées—(boo-SHAY) small puff pastry shells that can he filled and served as bite-size hors doeuvre or petit fours
33.Blanching very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing
34.Blanquette— (blahn—KEHT) a white stew made of a white sauce and meat or poultry that is simmered without first browning
35.Blending-a mixing method in which two or more ingredients are combined just until they are evenly distributed
36.Bouquet garni—-(boo-KAY gar- NEE) fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews
37.Bouquetiere—(boo—kuh-TY EHR) a garnish (bouquet) of carefully cut and arranged fresh vegetables
38.Braising— a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods
39.Bran—the tough outer layer of a cereal grain and the part highest in fiber
40.Breading-—(l) a coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will typically be deep—fried or pan- fried; (2) the process of applying this coating
41. Brigade——a system of staffing a kitchen so that each worker is as- signed a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced
42.Broche—(bree—OHSH) a rich yeast bread containing large amounts of eggs and butter
43.Broiling—a dry—heat cooking method in which foods are cooked by heat radiating from an overhead source
44.Broth-a flavourful liquid obtained from the long simmering of meats and/ or vegetables
45.Brown stew--u stew in which the meat is first browned in hot fat
46.Brown stock-—··-a richly coloured stock made of chicken, veal, beef or game bones and vegetables. All of which are caramelized before they are simmered in water with seasonings
47.Brunch--a late-morning to early- afternoon meal that takes the place of both breakfast and lunch; it brunch menu often offers breakfast foods as well as almost anything else
48.Brunoise; foods garnished with vegetables cut in manner
49.Cake - in American usage, refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux; can refer to almost any— thing that is baked, tender, sweet and sometimes frosted
50.Calorie the unit of energy measured by the amount of heat required to raise 1000 grams of water one degree Celsius; it is also written as kilocalorie or kcal and is used as a measure of food energy
51. Canapé——(KAN—ah—pay) a tiny open—faced sandwich served as an hors d’oeuvre; usually composed of a small piece of bread or toast topped with a savory spread and garnish
52.Capon——-(kay—pahn) the class of surgically castrated male chickens; they have well-flavored meat and soft, smooth skin
53.Capsaicin—(kap-SAY-ee-zin) an alkaloid found in a chile pepper’s placental ribs that provides the pepper’s heat
54.Carbohydrates—a group of compounds composed of oxygen, hydrogen and carbon that supply the body with energy (4 calories per gram); carbohydrates are classified as simple (including certain sugars) and complex (including starches and fiber)
55.Carotenoid—a naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers
56.Carryover cooking—the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food
57.Cartilage—also known as gristle, a tough, elastic, whitish connective tissue that helps give structure to an animal’s body
58.Casserole——(1) a heavy dish, usually ceramic, for baking foods; (2) foods baked in a casserole dish
59.Cellulose—a complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans
60.Cephalopods——mollusks with a single, thin internal shell called a pen or cuttlebone, well-developed eyes, a number of arms that attach to the head and a saclike fin—bearing mantle; include squid and octopus
61. Chalazae cords--thick, twisted strands of egg white that anchor the yolk in place
62.Chef de cuisine-(chef duh quizine) also known simply as chef; the person responsible for all kitchen operations, developing menu items and setting the kitchen’s tone and tempo
63.Chef de partie - (chef duh par-tee) also known as station chef; produces the menu items under the direct supervision of the chef or sous-chef.
64.Chiffonade - ( chef-fon-nahd) ( 1 ) to finely slice or shred leafy vegetables or herbs; (2) the finely cut leafy vegetables or herbs often used a garnish or bedding
65.China cap - a cone-shaped strainer made ef perforated metal
66.Chinois-—(sheen—WAH) a conical strainer made of fine mesh, used for straining and puréeing foods
67.Chlorophyll—a naturally occurring pigment that predeminates in green vegetables such as cabbage
68.Cholesterol—a fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease
69.Chop—(1) a cut of meat, including part of the rib; (2) to cut an item into small pieces where uniformity of size and shape is neither feasible nor necessary
70.Clarification—(1) the process of transforming a broth into a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients; (2) the clearmeat used to clarify a broth
71. Colander—a perforated bowl, with or without a base or legs, used to strain foods
72.Collagen—a protein found in nearly all connective tissue; it dissolves when cooked with moisture
73.Concassée—(kon-kaas-SAY) peeled, seeded and diced tomato
74.Connective tissues—tissue found throughout an animal’s body that binds together and supports other tissues such as muscles
75.Consommé—(kwang-soh—MAY) a rich stock or broth that has been clarified with clearmeat to remove impurities
76.Convection—the transfer of heat caused by the natural movement of molecules in a fluid (whether air water or fat) from a warmer area) to a cooler one; mechanical convection is the movement of molecules caused by stirring
77.Cookies—small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop, icebox, bar, cutout, pressed and Wafer
78.Coring—-the process of removing the seeds or pit from a fruit or fruit- vegetable
79.Coulis—(koo-lee) a sauce made from a puree of vegetables and/or fruit; may be served hot or cold
80.Court bouillon-—(kort boo—yon) water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shell-fish or vegetables
81. Creaming—a mixing method in which softened fat and sugar are vigorously combined to incorporate air
82.Cream soup--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
83.Creme anglaise-——(khrem ahn— GLEHZ) also known as creme a l'anglaise
84.Creme caramel (khrem kair—ah- MEHL) like creme renversee (rehn— vehr—SAY) and flan, a custard baked over a layer of caramelized sugar and inverted for service
85.Creme Chantilly——(khrem shan— TEE) heavy cream whipped to soft peaks and flavored with sugar and vanilla; used to garnish pastries or desserts or folded into cooled cus- tard or pastry cream for fillings
86.Creme Chiboust——-(khrem chee- BOOS) a pastry cream lightened by folding in Italian meringue
87.Creme patissiere-—(kharem pah— tees-SYEHR) see Pastry cream
88.Crépe-—(krayp) a 'thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot saute pan; used in sweet and savory preparations
89.Critical control point—under the HACCP system, any step during the processing of a food when a mistake can result in the transmission, growth or survival of pathogenic bacteria
90.Croissant—(krwah—SAHN) a crescent-shaped roll made from a rich, rolled—in yeast dough
91. Croquctte——(crow—keht) a food that has been pureed or bound with a thick sauce (usually bechamel or velouté), made into small shapes and then breaded and deep—fried
92.Cross-contamination - the transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
93.Crouton - (KROO-twan) a bread or pastry garnish, usually toasted or sauteed until crisp.
94.Crustaceans—sllefish characterized by a hard outer skeleton or shell and jointed appendages; include lobsters, crabs and shrimp
95.Curdling - the Separation of milk or egg mixtures into solid and liquid components; caused by overcooking, high heat or the presence of acids
96.Custard—any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of éggs to liquid and the type of liquid used; custards can be baked in the oven or cooked in a bain marie or on the stove top
97.Cutlet - a relatively thick, boneless slice of meat.
98.Deglaze - to swirl or stir liquid (usually wine or stock) in a saute pan or other pan to dissolve cooked food particles remaining on the bottom; resulting mixtures often become the base for a sauce
99.Degrease - to skin the fat from the top of a liquid such as a sauce or a stock
100. Demi-glace - (deh-me glass) French for "half -glaze"; a mixture of half brown stock and half brown sauce reduced by half
101. Dice-—-( 1 ) to cut foods into cubes: 1/4 inch (6 millimeters) for small, 1/2 inch (1.2 centimeters) for medium and ·3/4 inch (2 centimeters) for large; (2) the cubes of cut food.
102. Docking——pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent the dough from rising when baked
103. Dough—a mixture of flour and other ingredients used in baking; has a low moisture content, and gluten forms the continuous medium into which other ingredi- ents are embedded; it is often stiff enough to cut into shapes
104. Drawn—a market form for fish in which the viscera is removed
105. Dredging—coating a food with flour or finely ground crumbs; usually done prior to sauteing or frying or as the first step of the standardized breading procedure
106. Dumpling-—any of a variety of small starchy products made from doughs or batters that are simmered or steamed; can be plain or filled
107. Durum wheat - a species of very hard wheat with a particularly high amount of protein; it is used to make couscous or milled into Semolina, which is used for making pasta
108. Choux paste— also known as pate a choux; a soft dough that produces hollow baked products with crisp exteriors; used for making éclairs, cream puffs and savory products
109. Egg wash—a mixture of beaten eggs (whole eggs. yolks or whites) and a liquid. usually milk or water. used to coat doughs before baking to add sheen
110. Elastin—a protein found in connective tissues, particularly ligaments and tendons
111. Endosperm-—-the largest part of a cereal grain amd a source of protein and carbohydrates (starch) the part used primarily in milled products
112. Espagnole - (ess-spah-nyol) known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace
113. Feuillete—(fuh-YET) square, rec- tangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture
114. Fiber — also known as dietary fiber; indigestible carhohydrates found in grains, fruits and vegetables; fiber aids digestion
115. Filet, fillet — (fee-lay) (1) filet; a boneless tenderloin of meat; (2.) fillet: the side of u Fish removed intact. boneless or semiboneless, with or without skin; ( 3) to cut such a piece
116. Fish velouté-—;a velouté sauce made from fish stock
117. Flambé——<flahm—BAY> food served flaming; produced by igniting brandy, rum or other liquor
118. Flour - a powdery substance of varying degrees of fineness made by milling grains such as wheat ,corn or rye
119. Flavonoid - a naturally occouring pigment that predominates an red, purple & White vegetables like cauliflower, beets.
120. Freezer burn - the surface dehydration and discoloration of food that results from moisture loss at below freezing temperatures
121. Frenching - a method of trimming racks or individual chops of meat, especially lamb, in which the excess fat is cut away leaving the eye muscle intact; all meat and connective tissue are removed from the rib bone
122. Fricassee - (FRIHK-uh-see) a white stew in which the meat is cooked in fat without browning before the liquid is added
123. Frittata - (free-tah-ta) an open faced omelet of Spanish-Italian heritage
124. Frying - a dry-heat cooking method in which foods are cooked an hot fat; includes sauteing and stir-frying, pan-frying and deep-frying
125. Fungi - a large group of plants ranging from single celled organism to gaint mushrooms; the most common are molds and yeasts
126. Game - birds and animals hunted for sport or food; many game birds and aninmls are now ranch-raised and commercially available
127. Garde-manger - (gar mawn-zhay) (1) also known as the pantry chef the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items; (2.) the work area where these foods are prepared
128. Garnish·—(1) food used as an attractive decoration; (2) a subsidiary food used to add flavor or character to the main ingredient in a dish (for example, noodles in chicken noodle soup)
129. Gateau—( gah—toe) ( 1) in American usage, refers to any cake-type dessert; (2) in French usage, refers to various pastry items made with puff pastry, éclair paste, short dough or sweet dough
130. Gelatin—a Flavorless, odorless and brittle mixture of proteins (espe- cially collagen) extracted from boil- ing bones, connective tissue and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance used as a thickener and stabilizer
131. Gelato - (jah-laht-to) an Italian-style ice cream that is denser than American-style ice cream.
132. Genoise - (zhen-waahz) (1) a form of whipped-egg cake that uses whole eggs whipped with sugar; (2) a French spongecake
133. Giblets - the collective term for edible poultry viscera, including gizzards, hearts, livers and necks.
134. Gizzard - a birds's second stomach
135. Glace de viande - (glahss duh veeawnd) a dark, syrupy meat glaze made by reducing a brown stock.
136. Glaze - (1) any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavoured coating poured od dripped pnto a cake or pastry.
137. Gluten - an elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to the baked goods and is respoinsible for their volume, texture, appearance. the proteins necessary for gluten formation are glutenin and gliaden.
138. Grate - to cut a food into small, thin shreds by rubbing it against a serrated metal plate known as a grater
139. Green meats - freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor
140. Grilling — a dry -heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals
141. Halal - describes food prepared in accordance with Muslim dietary laws
142. Hanging - the practice of allowing eviscerated (Drawn or gutted) game to age in at dry, well-ventilzlted place; hanging helps tenderize the flesh and strengthen its flavor
143. Hazard Analysis Critical Control Points (HACCP) - it rigorous system of self—inspection used to manage und maintain sanitary conditions in all types of food service operations; it focuses on the flow of food through the food service facility to identify any point or step in preparation (known as a critical control point) where some action must be taken to prevent or minimize a risk or hazard
144. Herb - any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring; used either dried or fresh
145. Hollandaise - (ohll-uhn-daze) an emulsified sauce made of butter, egg yolk and flavorings (especially lemon juice)
146. Hors d'oeuvre - (ohr durv) very small portions of hot or cold foods served before the meals to stimulate the appetite
147. Induction cooking — a cooking method that uses a special coil placed below the stove tops surface in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field
148. IQF (individually quick-frozen)- describes the technique of rapidly freezing each individual item of food such as slices of fruit, berries or pieces of fish before packaging; IQF foods are not packaged with syrup or sauce
149. Irradiation-——-a preservation method used for certain fruits, vegetables, grains, spices, meat and poultry in which ionizing radiation sterilizes the food, slows ripening and prevents sprouting
150. Jam - a fruit gel made from fruit Pulp and sugar
151. Jelly - a fruit gel made from fruit juice and sugar
152. Julienne — (ju-lee-en) (1) to cut foods into stick-shaped pieces, approximately 1/8 inch X 1/8 inch X 2 inches (3 millimeters X 3 millimeters X 5 centimeters); a fine julienne has dimensions of 1/16 inch X 1/16 inch X 2 inches (1.5 millimeters X 1.5 millimeters >< 5 centimeters); (2) the stick-shaped pieces of Cut food
153. jus lié—-(zhoo lee - ay) also known as fond lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi—glace, especially to produce Small sauces
154. Kneading - working a dough to develop gluten
155. Kosher — describes food prepared in accordance with Jewish dietary laws
156. Lard — the rendered fat of hogs
157. Larding — inserting thin slices of fat, such as pork fat back, into lowfat meats in order to add moisture
158. Lardon — Diced, blanched, fried bacon
159. Leavener - an ingredient or process that produces or incorporates gases in a baked product in order to incresae volume, provide structure and give texture.
160. Liaison - (lee-yeh-zon) a mixture of egg yolks and heavy cream used to thicken and enrich sauces
161. Macerate - to soak foods in a liquid, usually alcoholic, to soften them
162. Mandoline - a stainless steel, hand-operated slicing device with adjustable blades
163. Marbling—-whitish streaks of inter- and intramuscular fat
164. Marinade—the liquid used to mar- inate foods; it generally contains herbs, spices and other llavoring ingredients as well as an acidic product such as wine, vinegar or lemon juice
165. Marinate - to soak a food in a seasoned liquid in order to tenderize the food and add flavor to it
166. Marmalade - a citrus jelly that also contains unpeeled slice of citrus fruit
167. Marzipan - (Mahr-sih-pan) a paste of ground almonds, sugar and egg whites used to fill and decorate pastries
168. Matignon - a standard mirepoix plus diced smoked ham and, depending on the dish, mushrooms and herbs; some-times called an edible mirepoix, it is usually cut more uniformly than a standard mirepiox and left in a finished dish as a garnish
169. Mayonnaise - a thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually used as a salad dressing
170. Mealy potatoes - also known as starchy potatoes; those with a starch content and thick skin; thay are best for baking
171. Meringue - (muh-reng) a foam made of beaten egg whites and sugar
172. Mirepobix - (meer-pwa) a mixture of coarsely chopped onions, carrots and celery used to flavour stocks, stews and other foods; generally, a mixture of 50 percent onions, 25 percent carrots and 25 percent celery, by weight, is used.
173. Mollusks - shellfish characterized by a soft, unsegmented body, no internal skeleton and a hard outer shell.
174. Mortar and pestle - a hard bowl (the mortar) in which foods such as spices are ground or pounded into a powder with a club-shaped tool.
175. Mushrooms - members of a broad category of plants known as fungi; they are often used and served like vegetables.
176. Nectar-—-the diluted, sweetened juice of peaches, apricots, guavas, black currants or other fruits, the juice of which would be too thick or too tart to drink straight
177. Noisette — (nwah-zet) (1) a small,usually round, portion of meat cut from the rib or loin ; (2) French for "hazelnut"
178.
179. Noodles — flat strips of pasta—type made with eggs; may be fresh or dried
180. Nut - (1) the edible single-seed kernel of a fruit surrounded by a hard shell; (2) generally, any seed or fruit with an edible kernel in a hard shell
181. Offal——-(OFF—uhl) also called variety meats; edible entrails (for example, the heart, kidneys, liver, sweet- breads and tongue) and extremities (for example, oxtail and pig’s feet) of an animal
182. Organic farming-——a method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers
183.
184. Oven spring—the rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gases
185.
186. Overrun-—the amount of air into an ice cream
187. Pan-broiling - a dry heat cooking method that uses conduction to transfer heat to a food resting directly on a cooking surface; no fat is used and the food remains uncovered
188. Pan-frying — a dry-heat cooking method in which food is placed in a moderate amount of hot fat
189.
190. Pan gravy-—a sauce made by deglazing pan drippings from roast meat or poultry and combining them with a roux or other starch and stock
191. Papillote, en - (awn pa-pee-yote) a cooking method in which food is wrapped in paper or foil and then heated so that the food steams in its own moisture
192. Parboiling — partially cooking a food in a boiling or simmering
193. Relish - a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment
194. Parchment (paper) - heat - resistant paper used throughout the kitchen for tasks such as lining baking pans, wrapping foods to be cooked en papillote and covering foods during shallow poaching
195. Parcooking - partially cooking a food by any cooking method
196. Paring knife - a short knife used for detail work, especially cutting fruits and vegetables; it has a rigid blade approximately 2-4 inches (5--10 centimeters) long
197. Parisienne; Parisian — (1) the smaller scoop on a two—scoop melon ball cutter; (2) small spheres of fruit or vegetables cut with a tiny melon ball cutter
198. Pasta-(1) an unleavened paste or dough made from wheat flour (often semolina), vvater and eggs; the dough can be colored and flavored vvith a wide variety of herbs, spices or other ingredients and cut or extruded into a vvide variety of shapes and sizes; it can be fresh or dried and is boiled for service; (2) general term for any macaroni product or egg noodle
199. Pasteurization-—-the process of heating something to a prescribed temperature for a specific period in order to destroy pathogenic bacteria
200. Pastry cream — also known as creme patissiere, a stirred custard made with egg yolks, sugar and milk and thickened with starch; used for pastry and pie fillings
201. Paysanne — (pahy—sahn ) foods cut into flat square, round or triangular items with dimensions of 1/2 inch X 1/2 inch X 1/8 inch (1.2 centimeters X 1.2 centimeters X 3 millimeters)
202. Pathogen - any organism that causes diseases; usually refers to bacteria
203. Pectin — A gelatin like carbohydrate obtained from certain fruits; used to thicken jams and jellies
204. Pilaf - a cooking method for grains which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed
205. Poaching — a moist-heat cooking, method that uses convection to transfer heat from a hot (approximately 160°F-—180°F [71°C—82°C] liquid to the food submerged in it
206. Profiterole—(pro-feet-uh-roll) small round pastry made from eclair paste filled with a savory filling and served as an hors d’oeuvre or filled with ice cream topped with sauce and served as a dessert
207. Proofing - the rise given shaped yeast products just proir to baking
208. Pate feuilletée—(paht fuh—yuh-tay) also known as puff pastry; a rolled- in dough used for pastries, cookies and savory products; it produces a rich and buttery but not sweet baked product with hundreds of light, flaky layers
209. Quenelle — (kuh—nehl) a small, dumpling-shaped portion of a rnousseline forcemeat poached in an appropriately flavored stock; it is shaped by using two spoons
210. Quiche—-a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
211. Raft - a crust formed during the process of clarifing consomme; it is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors
212. Ragout - (rah-goo) (1) traditionally, a well-—seasoned, rich stew containing meat, vegetable and wine; (2) any stewed mixture.
213. Reduction -- cooking a liquid such as a sauce until its quantity decreases through evaporation; typically done to concentrate flavors and thicken liquids
214. Relish—-a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment
215. Remouillage-—-( rhur—moo—yahj) French for "rewetting"; a stock produced by reusing the bones left from making another stock
216.
217. Render - (1) to melt and clarify fat; cook meats in order to remove the fat
218. Risotto — (re-zot-toe) (1) a cooking method for grains in which the grains are lightly sauteed in butter and then a liquid is gradually added; the mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid; (2) a Northern Italian rice dish prepared this way
219. Roasting - a dry heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, the term roasting is usually applied to meats, poultry, game and vegetables
220.
221. Roe - (roh ) fish eggs
222. Rondeau — (ron—doe) a shallow, wide, straight-sided pot with two loop handles
223. Rotisserie - cooking equipment taht slowely rotates meat or other foods in front of a heating element
224. Roux - (roo) a cooked mixture of equal parts flour and fat by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid
225. Royal Icing — also known as decorators icing, an uncooked mixture of confectionefs sugar and egg whites that becomes hard and brittle when dry; used for making intricate cake decorations
226. Sabayon - (sa-by-on) also known as zabaglione; a formy, stirred custard sauce made by whisking eggs, sugar and wine over low heat
227. Salamander - a small broiler used primarily for browning or glazing the tops of foods
228. Salad dressing - a sauce for a salad; most are based on a vinaigrette, mayonnaise or other emulsified product
229. Salsa — (sahl-sah) Spanish for "sauce”; (1) generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce for meat, poultry, fish or shellfish; (2) in Italian usage, a general term for pasta sauces
230. Salt-curing — the process of surrounding a food with salt or a mixture of salt, sugar, nitrite-based curing salt, herbs and spices, salt-curing dehydrates the food, inhibits bacterial growth and adds flavor
231. Sashimi — (sah—shee—mee) raw fish eaten without rice; usually served as the first course of a japanese meal
232. Sausage -- a seasoned forcemeat usually stuffed into a casing; a sausage can be fresh, smoked and cooked, dried or hard
233. Semifreddi — (seh-mee-frayd—dee) also known as still-frozen desserts; items made with frozen mousse, custard or cream into which large amounts of whipped cream or meringue are folded in order to incorporate air; layers of spongecake and / or fruits may be added for flavor and texture; include frozen soufflés, marquise, mousses and Neapolitans
234. Shortening — (1) a white, flavorless, solid fat formulated for baking or deep-frying; (2) any fat used in baking to tenderize the product by shortening gluten strands
235. Shallow poaching - a moist heat cooking method that combines poaching and steaming; the food (usually fish) is placed on a vegetable bed and partially covered with a liquid (cuisson) and simmered
236. Simmering — (1) a moist-heat Cooking method that uses convection to transfer heat from a hot (approximately 185 F-205 °F {85°C—96°C}) liquid to the food submerged in it; (2) maintaining the temperature of a liquid just below the boiling point
237. Slurry — a mixture of raw starch and cold liquid used for thickening
238. Smoke point - the temperature at which a fat begins to break down and smoke
239. Soufflé-—( soo-flay) either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked
240. Sous-chef — (soo-shef) a cook who supervises food production and vvho reports to the executive chef; he or she is second in command of a kitchen
241. Specifications - Standard requirements to be followed in procuring items from suppliers
242. Spice - any of a group of strongly flavoured or aromatic portions of plants (other than leaves) used as flavorings, condiments or aromatics
243. Station Chef - the cook in charge of a particular department in a kitchen
244. Steak - (1) a cross-section slice of a round fish with a small section of the bone attached; (2) a cut of meat, either with or without the bone.
245. Stock--(French fond) a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings
246. Supréme——(su-prem) (1) a sauce made by adding cream to a velouté made from chicken stock; it is used to make several compound sauces
247. Sushi - (szu-she) cooked or raw fish or shellfish rolled in or served on seasoned rice
248. Sweat — to cook a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods
249. Sweat — to cook a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods
250. Sweetbreads - the thymus glands of a calf or lamb
251. Terrine — (teh—reen) (1) traditionally, a loaf of coarse forcemeat cooked in a covered earthenware mold and without a crust, today, the word is used interchangeably with paté, (2) the mold used to cook such items, usually a rectangle or oval shape and made of ceramic
252. Tart-—-a sweet or savory filling in a baked crust made in a shallow, Straight-sided pan without a top Crust
253. Thickening agents - ingredients used to thicken sauces; include starches (flour, cornstarch and arrowroot), gelatin and liaisons
254. Tossed Salad - a salad prepared by placing the greens, garnishes and salad dressing in a large bowl and tossing to combine
255. Vinaigrette - (vin-nay-greht) a tempeorary emulsion of oil and vinegar (usually three part oil to one part vinegar) seasoned with herbs, salt and pepper; used as a salad dressing or sauce
256. Vol-au-vents - (Vul-oh-vanz) deep, individual portion-sized puff pastry shells; often filled with a savory mixture and served as an appetizer or a main course
257. White Stock - a light-coloured stock made from chicken, veal, beef or fish bones simmered in water with vegetables and seasonings
258. Whipping - a mixture method in which foods are vigrously beaten in order to incorporate air, a whisk or an electric mixer with its whip attachment is used
259. Yeasts - microscopic fungi whose metabolic processes are responsible for fermentation; thay are used for leavening bread and in cheese, beer and wine making
260. Zest - the thin, colored part of a citrus peel
261. Zushi - (zhoo-she) the seasoned rice used for sushi

IMPORTANCE OF KITCHEN AND AIMS AND OBJECTIVES OF COOKING FOOD

IMPORTANCE OF KITCHEN DEPT. IN HOTEL AND CATERING ESTABLISHMENT:

This section of hotel kitchen area is the main hub of the hotel and the area where the foods are finished and garnished and served to the guest This area is the main production unit and has many sections or departments as demanded by the menu and the size of the operation. Foods of different cuisines are prepared here. For the better functioning of the main kitchen, it is sometimes divided into sub sections as mentioned before If a food service outlet is at a distance from the main kitchen the kitchen adjacent to this F&B outlet, away from the main kitchen is called a satellite kitchen Generally a Sous Chef is controls the operation of the satellite kitchen, but is responsible to the Executive Chef, who is generally stationed near the main kitchen. The roof top restaurant or the Pool Side Cafe’s are the common outlets with an adjacent satellite kitchen, which aims to serve the guests quicker and more efficiently, due to the proximity to the kitchen The waiter does not have to spend a lot of time for bringing in the food from the mam kitchen, thus food can be served quicker and at the desirable state to the guest During the planning of the hotel, this has to be kept into consideration, because everything revolves round the guest comfort.

AIMS AND OBJECTIVES OF COOKING FOOD

What does ‘cooking’ mean?

Cooking means exposing food materials to heat. The medium of transfer of heat from its source could be water, air or oil. This will be dealt with in detail at a later stage. First let us understand why we need to ‘cook’ food.

In the ancient times, human beings ate / consumed raw meats and other foods like roots and fruits. It was much later after the fire was invented that the concept of ‘cooking’ was known. It is believed that food accidentally fell in the fire and thus the discovery of cooked food. Today we do eat some food in the uncooked (raw) form; though, mostly we associate food with its cooked form.

Aims and objectives of cooking food:

1. Making food safe for consumption – Cooking sterilizes food partially. The growth of bacteria gets restricted at 40oC (104oF). Non-sporing bacteria are killed at temperatures above 60oC (140oF). For example, pasteurization – milk is made safe by holding it at 63oC (145oF) for 30 minutes or at 72oC (161oF) for 15 seconds. Boiling kills living cells. Spore-bearing bacteria take 4-5 hours of boiling to be destroyed.
2. Making food more digestible – Complex foods are split into simpler substances during cooking. The human body can absorb and utilize these more readily.
3. Increasing Palatability.
4. Making food look better – Heat brings about changes in colour, texture and overall appearance of the food, making it more appetizing.
5. Introducing variety – A single ingredient may be used in many different ways, cooked by different methods and bring about changes in the meal.
6. Balancing a meal – Different ingredients combined in one dish make it easier to provide a balanced meal – i.e. providing all the required vital nutrients to the consumer.

Various textures:

As explained above, raw foods get exposed to some form of heat and then are called ‘cooked’ for consumption. The term TEXTURE is used to describe the characteristics of a finished (ready-to-eat) food product. The various textures which are listed down, are difficult to explain in words, they should be felt and understood better. There are very thin differences between some of these, which one should learn better during practical.

1. Firm and close – biscuits and plain short pastries can explain this texture. Raising agents are used while preparing these, but they do not make the product very light or brittle. In fact they are hard as a result of many tiny air bubbles created by raising agents. But the biscuits are not too hard either, because of the fat included.
2. Short and crumbly – nankhatai and tarts are good examples of this texture. Fat included is more than that in biscuits, so it breaks more easily into smaller particles.
3. Spongy – Swiss rolls, sponge cakes, idli and dhokla are spongy. A soft, elastic texture due to incorporation of more air results in this texture.
4. Light – Madeira cake has plenty large holes in it, making it ‘light’. It is firm, but not hard and tough. It is neither as short as a tart nor as spongy as a Swiss roll.
5. Flaky – chiroti, lacchha paratha, chicken or veg puffs and khara biscuits are flaky.
6. Coarse – large and uneven holes are a result of too much of the raising agent or too little liquid. This is not a good texture to have in food; in fact, it is something to be avoided.
7. Tough – too much liquid, over mixing, incorrect mixing, too little fat and long cooking time could result in toughness in food.
8. Hard – another texture which should be avoided as far as possible. In fact, it is considered to be a fault in the product.

Various consistencies:

Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods.
Some substances flow readily, others resist flow and some require force or weight application to start flow. The concept of consistency is closely related to viscosity.
Factors affecting consistency of liquid are –
· concentration (of thickening agent)
· temperature
· degree of dispersion
· mechanical treatment
· time (how long is it after preparing)
Generally speaking, the following consistencies could be found in liquid foods –
A. Pouring – like water and milk. These do not show any resistance and flow easily / readily. Stocks and some thin soups like consommé are examples of ‘cooked’ liquids having pouring consistency.
B. Coating – when a starchy thickening agent is mixed with a liquid, and the mixture is heated, the starch gelatinizes. In case of a protein as a thickening agent, it coagulates when exposed to heat.
The liquid is proportionately more than the flour or thickening agent.
C. Dropping – when a liquid is added to dry flour, it forms lumps as only some flour (granules) gets combined with liquid. Later, when added more liquid, it converts into dough and with some more liquid, it turns into ‘batter’. Here, the amount of solid (flour) is more than the liquid.

Techniques used in pre-preparation:

Raw materials used in food production are mostly natural products. They are available in various shapes and weights. For example, no two potatoes or onions will be same in size, shape and weight. No two red pumpkins will be of the same size, shape and weight. Preparing a finished product calls for basic uniformity in size, shape and weight. This is the base for uniformity in cooking and also the appearance of the food. Breaking down the raw materials into required form is called ‘pre-preparation’. Following are a few prepreparation techniques –

· Washing – superficial dirt is removed during washing. Vegetables, fish, meat and sometimes even eggs are washed with cold water before any other process.Water soluble vitamins and minerals are lost if they are soaked for a long period of time or washed after cutting.

· Peeling and scraping – spoilt, soiled and inedible portions are removed. Skins of potatoes, carrots, radish or fruits can be removed by peeling.

· Paring – remove surface layers by using a circular motion as in paring an apple.

· Cutting – reducing to smaller parts with a knife or a pair of scissors. When a chopping knife or a food chopper is used, it is termed as chopping.

Techniques used in preparation:

When raw materials are ready to be cooked, they are sent to the preparation area or hot section of the kitchen where it gets exposed to heat. Following are some of the techniques in preparation. List may be enriched as and when you start actual cooking.
· Stirring – this mixes two or more ingredients as they get cooked. Wooden / stainless steel flat spoons, round spoons, perforated spoons etc. of various sizes could be used.

· Masking – to prevent food from getting burnt in case of baking / roasting, it needs to be masked with some other food material. It can also be done to get a desired colour and appearance.

· Coating or dipping in batter – as mentioned earlier, batter is a mixture of flour and liquid (mostly equal quantities). Certain foods are dipped in batter and deep fried. The most apt example would be potato vadas
· Basting – this is a technique which goes hand in hand with roasting. This means to apply fat / butter on the food while being roasted. It helps by protecting the surface from going dry and also by giving a pleasant brown colour to the roasted food.
· Tadka / baghar – these terms and technique are used in Indian cuisine. Oil is heated to the required temperature and certain spice ingredients are added to it (which should crackle,) then the food (like cooked dal or chopped vegetables) are combined with this. It develops additional taste and flavour to the dish. A peculiar flavour which is the characteristic of the dish can be added through the ingredients in the tempering.

· Seasoning – seasonings bring about the natural taste and flavours of the ingredients. No dish can be complete without seasonings.
· Flavouring – these are those ingredients which impart additional flavours in the dishes. Nutmeg powder in creamed potatoes, cardamom powder in Indian sweets like kheers, vanilla essence in vanilla buns are some of the examples.

EFFECTS OF HEAT ON COOKING

We all know that most food preparation involves heating the food, whether by roasting, baking, grilling, frying, or searing. We know that during the cooking process, red meat gets brown, liquids become solid, and flavors change. But have you ever wondered why that is? In order to help you better understand the cooking process, we’ve explained the basics of why food reacts the way it does when it’s heated up.

Proteins: Coagulation

Plant- and animal-based foods are made up of long molocules called proteins. When they’re heated, the proteins break up and lose moisture. This makes them change from a liquid (or semi-liquid) to a solid in a process called coagulation in food.
Temperature this starts at: 140 degrees F
Examples: hard boiled or fried eggs

Starches: Gelatinization

When starches are heated, they absorb liquids around them. This makes solid starchy foods softer. Starches can also be added to foods like soups and stews that are mostly liquid for thickening purposes. The whole process is known as gelatinization.
Temperature this starts at: 150 degrees F
Examples: pasta and rice getting larger and softer after boiling, flour thickening a soup

Sugars: Caramelization

Heated sugar tends to turn brown and change flavor. This not only applies to the sugar we actively add to foods, like baked goods or desserts, but to the naturally-occurring sugars in foods, as well. This process, known as caramelization, is responsible for the majority of flavors we associate with cooking. Since this happens at a higher temperature than water boiling, it also explains why foods only brown if prepared with dry heat methods.
Temperature this starts at: 338 degrees F
Examples: brown top of a creme brulee, bread turning brown as it bakes

Water: Evaporation

This is the process most people are probably familiar with from science class. When water is heated, the molecules move faster and faster until they turn into a gas (steam) and evaporate. Because water is in so many foods, this explains why foods get more dried out when they’re cooked.
Temperature this starts at: 212 degrees F
Examples: water boiling, spinach losing shape

Fats: Melt

Unlike water, fats won’t evaporate when heated, though they do melt. At room temperature they can be solid, liquid, or somewhere in between, but all of them become liquid when heat is applied to them. Because it takes much higher temperatures to burn foods that fit in this category, they’re often used as a medium to cook foods, rather than just as an ingredient.
Temperature this starts at: varies depending on fat
Examples: using butter or oil to pan-fry

As you can see, there are a lot of different scientific reactions that happen to your ingredients when you throw them on the stove or put them in the oven. One or more of these reactions can be happening at the same time in order to give you the results you want. So, the next time your food isn’t cooking perfectly, think about how you can adjust the amount heat you’re using to cook it with.

methods of mixing foods

Beating: - generally applied to thin mixtures of liquid. Should be done with the aim of incorporating air. E.g. Beating of egg in cake making.

This term is used synonymously with whipping.

Blending: - mixing one or more ingredients thoroughly with a help of blender/whisk/ or a food processor/mixer.
Cutting in: - incorporation of fat in flour with the help of a knife by cutting is called as cutting in. this produce a coarse division of fat and does not result in blending.
1. E.g. Cutting of fat into pastry mixture.
Creaming: - softening of fat by frication of a wooden spoon or by hand. This is generally followed by incorporation of sugar as in cake mixing.
Folding: - mixing mixtures by lifting and dropping motion. The edge of the spoon is used. The mixture is carefully lifted and turned completely and then gently replaced.
Kneading:-Manipulating by altering pressure with folding and stretching motion. The food is pressed with the knuckle. The dough is brought from outside of the basin to the centre and at the same time the bowl is moved so that the different sections are kneaded at the same time. This will ensure even distribution of ingredient.
Rubbing in: - Rubbing of fat into flour with the help of fingers. Rub until the mixture becomes like a bread crumb. This is normally done with the tip of your finger.
Rolling in: - rolling of fat in the dough as in the puff pastry. (Butter) into the soft dough this is normally done with rolling pin.
Pressing in: - This is done to shape up the cooked foods e.g. Cutlets or as, the method to separate the liquids from solids by weights or mechanical pressure as in the making of paneer.
Stirring:- Mixing foods with a suitable tool such as a spoon by a circular motion in a concept with the pan To prevent the food from burning.

Monday, August 19, 2013

MARINADES

MARINADES

Marination is a process followed all over the world for food that is to be grilles, barbecued or cooked on the tandoor. The food to be cooked is coated with or tenderizes and simultaneously spices the food. However, the marinade should only enhance the flavour of what is being cooked. Not completely overwhelm the taste of it. All types of meats, game ,fowl, pork ,beef ,fish and a variety of meats including liver and kidney can be marinated

A marinade consists of tenderizers, herbs,spices and dry fruits. Details of herbs and spices are given in my earlier book curry curry curry and we have use a combination of spices, herbs and two different types of tenderizers .all marinades are prepared according to the kitchen we are working in. these days, people tend o take short cuts and use commercially prepared tenderizers unfortunately . these never give an authentic taste.

While there is no fixed time to allow for marination, the time factor is important and depends on a number of things:

1. The type of meat or fresh vegetable being cooked;

2. The type of cut being used-whole,tikka, or mince;

3. The variety of tenderizers being used.

BASIC MARINADES

In this era of fast foods people want pick results. For this I am giving below three very basic marinades that can be used for any of the main meats: chicken, mutton or fish.

For traditional Indian tandoori flavour

Broiler chicken 1kg

Yoghurt 1cup

Lemon juice 3tbsp

Red chillies 1tsp

Garlic paste 2tsp

Ginger paste 1tbsp

Onion paste 3tbsp

Garam masala 1tbsp

Cooking oil 1/4cup

Salt to taste

Food colour 1tsp

Chinese flavour

Broiler chicken 1kg

Vinegar 3/4cup

Soya sauce 2tbsp

White wine 2tbsp

Sesame oil 1tsp

Cooking oil 1/4cup

Salt to taste

Black pepper 2tsp

Ginger paste 1tbsp

Garlic paste 2tsp

For western flavor

Broiler chicken 1kg

Vinegar 1/2cup

Lemon juice 1tbsp

White wine 1tbsp

Olive oil 3tbsp

Salt to taste

Pepper 1tsp

Aromatic herbs/spices to taste

Worcester sauce 1 tbsp

These basic marinades are flexible and a good cook can always make adjustments .all the herbs should be dry ground and mixed with the liquid part of the marinade .the marinade can be stored in a refrigerator for up to a Week and can be re-use

RICE PREPARATIONS

Dish Name		JEERA MUTTER PULAO
Qty	Unit	Description
0.5	KG	Basmati rice
0.001	KG	Cloves
0.002	KG	Cinnamon
0.002	KG	Black cardamom
0.1	LT	Oil
0.02	KG	Cumin seeds
0.3	KG	Green peas
0.2	KG	Onions
0.01	KG	Salt
Wash and soak rice for at least 30 minutes
Heat oil and add cloves, cumin, cinnamon and black cardamom and cook for 10 seconds
Add sliced onions and saute until they turn golden brown
Add green peas, salt and soaked rice and saute for few minutes
Add water and cook the rice covered until all the water has beeen absorbed
Serve hot with any curry

JEERA PULAO

Dish Name		JEERA PULAO
Qty	Unit	Description
1	KG	Rice Basmati
0.1	KG	Ghee
0.005	KG	Cumin
0.003	KG	Cardamom green
0.002	KG	Bay leaf
0.002	KG	Cloves
0.002	KG	Cardamom black
0.002	KG	Cinnamon
0.1	KG	Onion
0.005	KG	Red chilli pwd.- Kashmiri
0.01	KG	Salt
Method:-
Soak the rice for 30 minutes and strain.
Slice the onions finely.
Heat ghee, add whole garam masala and stir for few seconds.
Add cumin seeds and stir fry until they crackle.
Add sliced onions and stir fry to golden brown colour.
Now add red chilli powder.
Add soaked rice, stir with a very light hand until it is well mixed with ghee.
Add hot water, add salt and bring to a boil. Simmer until just enough water is left to keep it moist.
Cover with clean kitchen duster and then with lid and cook on slow fire for 20-25 minutes.

HYDERABADI BIRYANI

Dish Name		HYDERABADI BIRYANI
Qty	Unit	Description
0.5	KG	Basmati Rice
1	KG	Mutton -- Small Pieces
0.01	KG	Garam Masala
0.02	KG	Red Chilli
0.1	KG	Cashews
0.3	KG	Onion -- Sliced & Fried
0.001	KG	Clove
0.01	KG	Cinnamon
0.01	KG	Cardamom
0.03	KG	Green Chillies
0.1	KG	Coriander Leaf – Chopped
0.1	KG	Mint Leaves – Chopped
0.03	KG	Ginger and Garlic Paste
0.15	KG	Yogurt – Beaten
0.02	KG	Lemon – Juice
0.0001	KG	Saffron 1/4 g
0.2	KG	Ghee
0.15	KG	Egg – Boiled
0.01	KG	Salt
Method:-
Grind red chillies and cashew nuts to a fine paste
Marinate the mutton with ginger garlic paste and yogurt.
Heat ghee and fry red chilli masala.
Marinate the mutton, and add 1/4 of the fried onions, 1/2 of the garam masala and salt to taste. Fry till the ghee separates.
Add some water and cook.
In a separate handi, sauté whole garam masala. Then add the rice and fry it a little.
Now add green chillies and enough water for the rice to cook.
Cook the rice till it is done. Once the rice is fully cooked, remove and discard the whole masala from it.
Then mix chopped coriander, mint, garam masala and fried onions to the rice.
Line the heavy bottom handi with ghee.
Inter layer the rice with mutton, mint, coriander and lemon juice. Sprinkle the rice with saffron, milk and ghee.Cover and cook on dum.
Serve the biryani garnished with boiled egg quarters.

YAKHNI PULAO

Dish Name		YAKHNI PULAO
Qty	Unit	Description
0.5	KG	Mutton chops
1	KG	Yakhni cuts of mutton
1	KG	Basmati rice
0.03	LT	Garlic water
0.3	KG	Onions
0.25	KG	Ghee
0.03	KG	Garlic
0.02	KG	Brown cardamom
0.03	KG	Cloves
0.03	KG	Ginger
0.01	KG	Green cardamom
0.002	KG	Cinnamon
0.15	KG	Fresh curd
0.02	KG	Salt
0.01	KG	Chilli powder
0.001	KG	Pepper
0.3	KG	Whole wheat dough
0.01	LT	Kewra jal
Method
Wash the yakhni cuts( nalli, boti and puth)
Heat ghee, add garlic water and fry until the water evaporates. Add sliced onions and fry till golden brown. Remove the onions and keep aside. Now divide the ghee in three parts.
In 2/3 ghee add one stick of cinnamon, 3 brown cardamoms, yakhni cuts of meat, 5 cloves, some ginger-garlic paste and salt to taste.
Cover and cook for 10 minutes
Continue to turn over till the meat pieces are light brown in colour. Then add enough water so as to cover the meat by about 1-1/2 inches.
Pressure cook for about 45 minutes first on a hot flame and then on a low flame. Remove from fire and allow to cool.
Strain the yakhni through a muslin cloth. Remove the meat pieces. These should be over cooked and therefore the flesh comes apart very easily.
Remove flesh and bone marrow . Mash and strain the marrow through a sieve into the yakhni to enrich it. Strain once again to make sure that there are no bone pieces in the yakhni.
In a degchi in 1/3rd of the ghee, add chops, 2 brown cardamoms, one inch stick of cinnamon, and salt to taste. Sauté for 5 minutes and cover.
Take about 1 litre of Yakhni and add beaten curd, red chilli powder, kewra jal, pepper to taste and put on a heat and bring to a boil. Remove excess fat floating on the surface and check the seasoning.
In the remaining ghee pan fry the chops. Turn over the pieces to ensure even cooking. Cook till done. Remove chops, and keep aside.
Parboil 1 kg of rice in water with 2 table spoons of fat that has been removed from the yakhni
add cloves and green cardamoms for flavor. Strain the rice through a strainer when 3/4th done.
When fully drained, arrange alternate layers of rice, chops and soft yakhni meat.
Cover fully with lid and seal with flour dough for ‘dum’ by placing slow fire beneath, and slow live coals on the lid. Remove from the fire after 30 minutes.
Open the lid just before serving. Serve hot.