Asparagus
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Asparagus is a perennial vegetable that originated along the Mediterranean coast. It is a member of the lily family with green stems that function as leaves and reduced true leaves. Historically, Romans used the phrase "do it in the time it takes to cook asparagus" to refer to something being done quickly, as asparagus cooks very fast. Asparagus should be selected based on firm spears with closed tips and stored refrigerated for no more than three days. It can be boiled, microwaved, or stir-fried and is nutritious, containing vitamins A and C as well as fiber and iron.
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Taro, also known as kalo, was the staple crop in ancient Hawaii. All parts of the taro plant are edible, with the starchy root primarily used to make poi. Taro was grown in irrigated terraces called lo'i. Other staple crops in Hawaii included sweet potatoes ('uala) and breadfruit ('ulu). Sweet potatoes were prepared by cooking in an imu or making into poi 'uala or pie. Breadfruit fruits were eaten when cooked, tasting similar to sweet potatoes. These staple crops sustained the Hawaiian people for generations.
Week 7 - Pantry Production
Salad production involves deciding on types of salads based on function and ingredients. Salads are classified into green salads, vegetable salads, fruit salads. Key ingredients include greens, vegetables, fruits, proteins. Arrangement involves a base, body and garnish. Popular dressings include oil/vinegar, mayonnaise-based and cooked dressings made from high quality oils and vinegars.
Onion Production In Bangladesh
In Bangladesh, onion is commercially cultivated in the greater districts/regions of Faridpur, Pabna, Rajshahi, Kushtia, Jessore, Dhaka and Rangpur (BBS, 2011). ... However, the average yield rate is 3.33 M ton per acre, which is lower as compared to many other onion producing neighboring countries.
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The document provides information on various spices, herbs, cooking equipment, processing equipment, hand tools, small equipment, measuring devices and cutlery tools used in cooking. It describes the main characteristics and uses of over 50 different spices, herbs and seasonings. It also outlines the primary functions and uses of various types of cooking equipment such as ovens, grills, griddles, deep fryers and steamers. Further, it details the purposes of processing equipment, hand tools, measuring devices and knives used for preparing and cooking food.
How to Grow Parsley from Seeds - Homegrown Outlet
Discover the secrets to cultivating lush and vibrant parsley in your own garden with this comprehensive guide. From seed to harvest, learn essential tips and techniques for successful parsley growth, including soil preparation, watering schedules, and pest management. Whether you're a seasoned gardener or a novice, this presentation will equip you with the knowledge and confidence to nurture thriving parsley plants all season long.
Week 7 Pantry Production
The document provides information about salads and salad dressings for pantry production. It begins by outlining different types of salads such as green salads, vegetable salads, and fruit salads. It then discusses key salad ingredients including various greens, vegetables, fruits, proteins, and starches. The document emphasizes the importance of fresh ingredients and proper arrangement and presentation of salads. Finally, it covers salad dressings and their ingredients with a focus on different types of oils and vinegars.
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This document discusses ways to eat more sustainably by reducing meat intake, particularly red meat; eating sustainably sourced seafood; buying local, organic, and seasonal produce; reducing food waste; and avoiding unnecessary packaging. Key points are that substituting one serving of red meat per week for chicken, fish, or vegetables has a bigger impact on greenhouse gas reduction than only eating local food, and that food transportation accounts for a small portion of emissions compared to production methods.
Italian cuisine
Italian cuisine developed over 1500 years and was influenced by Romans. It uses fresh, high-quality ingredients and emphasizes regional specialties. The cuisine varies widely by region due to geographic factors, with coastal areas focusing on seafood and inland areas on meat, cheese and pasta dishes. Some iconic ingredients include olive oil, tomatoes, mozzarella cheese, prosciutto, and pasta in forms like penne, rigatoni and lasagna.
Grow Your Own, Nevada! Fall 2012: Reap What You Sow
- Vegetables and fruits should be harvested when ripe and at their peak quality. For many items this means harvesting them when they are brightly colored and firm.
- Roots, tubers, and winter squash are harvested when the plants have died back for the season. Summer squash and beans are picked while young and tender.
- Stone fruits like peaches are ready when soft to gentle pressure. Cherries are harvested with stems. Grapes color and sweeten as they ripen.
- Herbs can be harvested throughout the season, picking individual leaves or stems as needed. The time of day and season affects oil content.
Grow Your Own, Nevada! Fall 2011: Harvesting, Preserving and Winterizing
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This document provides information on harvesting times for various vegetables and fruits grown in home gardens. It includes details on when to harvest onions, garlic, peas, spinach, greens, radishes, beets, carrots and other root crops, potatoes, cucumbers, beans, melons, squash, corn, peppers, eggplant, tomatoes, berries, stone fruits, grapes, herbs and more. It also provides tips on food preservation methods like cold storage, freezing, dehydrating and canning.WEEK 4 October 4-8,2021.pptx
This document provides information on performing basic knife skills for mise en place. It discusses several types of cuts including coarse cuts, slicing, dicing, julienne, and chiffonade. Specific techniques are defined, such as brunoise meaning very small diced cubes of 1/8 inch sides. Proper knife grip and handling are emphasized for safety. The document aims to teach students foundational knife cuts and techniques needed for food preparation tasks.
Similar to Asparagus (20)
Grow Your Own, Nevada! Fall 2012: Reap What You Sow
Grow Your Own, Nevada! Fall 2012: Reap What You Sow
Grow Your Own, Nevada! Fall 2011: Harvesting, Preserving and Winterizing
Grow Your Own, Nevada! Fall 2011: Harvesting, Preserving and Winterizing
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Asparagus
- 2. CHARACTERISTICS • It has its origins along the east Mediterranean coast, in particular, Rome • It is a perennial garden vegetable • Asparagus are officinalies • It is from Lily family • Cultivated from antiquity, now grown all over the world • Its green stems function as leaves, while its true leaves are reduced to scales
- 3. HISTORICAL FACTS When someone wants to get quick results, there is a saying that is often used; a phrase that has been in use since the days of the Romans: “Do it in the time it takes to cook the asparagus.” This itself is a surefire indication of how quickly asparagus gets cooked!
- 4. SELECTION CRITERIA • Choose firm spears with closed and compact tips • Size doesn’t matter: skinny or fat, as long as •the tips are closed, the spears will be equally tender
- 5. STORAGE METHODS • Do not wash it when you want to store it. • Always refrigerate it in a poly pack to retain the moisture in it. • Never store the asparagus for more than three days.
- 6. COOKING METHODS • Boiling: Cook uncovered with the spears lying in a single layer only for 3 to 5 minutes till it is tender. • Microwaving : 6 to 8 min by turning it once during cooking. • Stir-Frying : cooked in high heat for less time until crisp and tender
- 7. • Q:Should Asparagus be eaten with fingers, or knife and fork? A:It depends on whether the asparagus has been cooked and whether it’s served with a sauce. If the stalks are firm and the sauce covers only the tips, it’s okay to use your fingers. If the asparagus is limp or covered with sauce, use a knife and fork, and cut the stalks into bite-size pieces. If you are in doubt over what to do, or attending a formal dinner, go for the knife and fork.
- 8. VARIRITIES OF ASPARAGUS •Wild Asparagus: Thin, spindly and packed with flavour. •Green Asparagus: Most common variety from pencil thin-inch thick spears •White Asparagus: it is deliberately kept in the dark; for the chloroform not to develop in spears,it is slightly more delicate than regular asparagus. •Purple Asparagus: green or white varying towards purple at the tip. In terms of flavour it resembles regular ones.
- 9. NUTRITION FACTS FOR 5 SPEARS (95-100 GMS) • CALORIES - 20% • FAT - 0% • CHOLESTRAL - 0% • SODIUM - 0 % • VITAMIN A - 10% • VITAMIN C - 10% • DIETRY FIBERS - 71% • IRON - 2 %
- 10. DITETIC BENIFITS • Rich in vitamin A & C • Very rich in iron, useful in treating anemia • Rich in fiber and easy in digestion