4. Boiling
- by putting the vegetable in a
pot of water and boil it
- is fast and easy to control
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* The secret to avoid overcooking is
using little amount of water as
possible and to also retain all the
vitamins and flavor.
5. Steaming
- best way of retaining flavor,
color, and vital nutrients.
* Don't overcook them as this will
make them limp and tasteless.
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*Two ways to steam vegetables:
a) by placing them loosely in a steamer
and cover .
b) by steaming in thier own juices, wrap
in baking parchment or foil then cook in the
oven at 180°c , gas mark 4 for 20 min. until
tender and these are iedal for delicate
produce such as asparagus and baby
vegetables(smaller versions of full-sized
produce).
6. Blanching
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- used to soften vegetables, either
to remove their raw edge before
adding to salads or to loosen skin
on foods such as tomatoes and
shallots
The process is:
a) Boil the vegetable for 1 minute.
b) Then, plunge the vegetable into
iced water.
c) Lastly, drain and pat dry before
using or freezing.
* Vegetables should be blanched before freezing , as this
destroys the enzymes that cause deterioration .
7. Roasting
- works by intensifying flavors and
causing natural sugars to caramelize,
creating a crisp outer coating and
tender center.
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* For the best results, preheat the
oven to 220°c , gas mark 7 and if
you're using root vegetables, preheat
the cooking oil for a crisp finish.
* Cut large vegetables into even-
sized chunks and toss in olive oil and
fresh herbs .
8. Stir-
frying
- uses very little oil and cook
vegetables quickly, so they keep their
texture and taste.
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* Start with the vegetables that need
the longest cooking and keep stirring
as they cook.
* Don't overfill the pasn, as they
steam rather than fry, - cook in
batches instead.
* Add sauce at the very end , then
toss to coat and serve immediately.
9. Griddling
- are dirct heat cooling methods ,
which produce vegetables with a crisp
coating and tender center.
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NOTES:
* Make sure your barbecue or griddle pan is
hot before you start.
* Slce the vegetables to sit flat in the pan ,
then brush with a little oil.
* Avoid pricking them while cooking , as this
will release their juices and dry them out .
* To het the chargrilled stripe effect, just tun
them once only as they cook.
11. SAUCES
- are the height of a chef's
achievement requiring study and
practice to master.
- formal study of sauces usually
begins with the classic French
12. SAUCES
- are meant to enjoy and
compliment foods, and make them
more interesting to eat.
- pull together different elements of
a dish to compliment or provide a
contrast in flavors and textures
13. SAUCES
- French term sauce is derived
from the Latin word salus which
means salted.
- For Italians and Spanish people,
they call it salsa.
14. SAUCES
- some sauces like a classic demi-
glaze, takes day to prepare, while
others includingvinaigrette can be
made very quickly.
- can be as simple as thickened pan
juices, or as complex as Mexican mole
or an Indian curry.
16. 1) from around 200
AD
2) From Roman times
up to the Middle
Ages , dating around
the 14th century
-distributed to Apicius , an
authoritative text of cooking
from ancient Roman
Garum
- highly seasoned
preparations of herbs , spices,
vinegar, honey and a form of
fermented fish sauce.
- sauces were usually prepared
with a mortar and pestle and
are thickened with pounded
rice,s nuts, or bread
- European flavoring
preparation does not appear
to have changed much .
- Garum , a fish sauce gave
way to vinegar and verjus
as a flavoring, and almonds
were used to thicken them.
17.
18. 3) During the
Crusades
.
4) Earlier in the 15th
century.
- exotic spices
from the Middle
East came into
popular demand .
- chefs began to learn
about the benefits of
reducing sauces to
concentrate flavors by
simmering them on the
stove.
- they also learned about
clarification and straining
sauces to get better texture
20. 1) Mayonnaise
- a cold sauce made with
eggs and olive oil.
- best used as dressings
for salads and also goes
well with sandwiches and
the traditional fish and
21. 2) Hollandaise
- a warm sauce made with
butter and eggs seasoned
with white vinegar and
peppercorns.
- popular with steaks and
vegetables like broccoli and
22. 3) Tomato Sauce
- made with tomatoes and
gives authentic flavor to
recipes.
- used in traditional ham
and bacon, specifically
23. 4) Brown Sauce
- also called espagnole , which
is made with meat stock,dd
done by simmering it for hours
until it reduces to a thick , rich
brown sauce.
- perfect accompaniment for
grilled or roasted red meat.
24. 5) Veloute
- made with a roux of flour
and butter.
- good for white meats and
perfect for continental
cuisine.
25. 6) Bechamel
- a roux made of milk
flavoured with nutmeg.
- goes well with lasagna,
cannel oni and casserole
dishes.
