This document provides information on various topics related to vegetable cookery, including different types of rice and their applications; methods for cooking pilaf rice and risotto; potato varieties and cooking methods; grains, legumes, and pulses along with appropriate cooking techniques; classifications and cooking methods for different colored vegetables; and various mushroom varieties. The learning objectives are to differentiate between varieties of ingredients and understand appropriate preparation and cooking techniques.
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Helloo.........get the best information about moist cooking method. This PPT is best source of information about hospitality and other people and students.
Smart Foods: Good for you, Good for the planet, Important for food security a...ICRISAT
Grains such as millet (including sorghum), amaranth, buckwheat, quinoa are ancient grains used since antiquity.
They are highly nutritious, gluten-free and rich in fiber and minerals. Millets are not only good for us, but
they are also good for the planet – use less water, and are climate-ready – can withstand high
temperatures expected with climate change.
Millets are often the only crops that can grow in the dryland regions of the world. They act as a last
resort for the farmer, since they can even survive in drought conditions. Millets and sorghum are
among the mandate crops of ICRISAT, the others being pigeonpea, chickpea and groundnut which also
survive in semi-arid regions under extreme conditions.
The ‘big 3’ crops (wheat, maize and rice) receive most attention and support for research and development
and are increasingly dominant in the minds of government, industry and consumers. We believe that
millets and sorghum are under-recognized for their value and are important for diversification and
complementing other foods. In particular, they are critical for both farmers and consumers because of:
high nutritional value
resilience under extreme weather conditions – critical in future with climate change
need for both on-farm and diet diversity
multiple untapped uses.
A globalized diet now exists and there are trends in
developing countries where more nutritious and
smart foods like millets and legumes are sometimes
seen as ‘food for the poor’ and not as status foods or
crops by consumers or farmers. Thus, only a few
crops dominate both our dining tables as well as farms.
To correct this trend ICRISAT has launched the Smart
Foods campaign where we aim to partner with
organizations globally to create a demand for these
ancient grains thus benefiting the farmer, the
consumer and the planet.
Enjoy the recipes featured in this calendar and send
us your own recipes (using millets and sorghum)
which will be featured on our website. Come join us in
this campaign to promote millets and sorghum and
become a Smart Food Ambassador!
Smart Foods
Good for you, Good for the planet
Important for food security and overcoming poverty
About ICRISAT: www.icrisat.org
ICRISAT’s scientific information: http://EXPLOREit.icrisat.org
Send your recipes to icrisat-smc@cgiar.org
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Helloo.........get the best information about moist cooking method. This PPT is best source of information about hospitality and other people and students.
Smart Foods: Good for you, Good for the planet, Important for food security a...ICRISAT
Grains such as millet (including sorghum), amaranth, buckwheat, quinoa are ancient grains used since antiquity.
They are highly nutritious, gluten-free and rich in fiber and minerals. Millets are not only good for us, but
they are also good for the planet – use less water, and are climate-ready – can withstand high
temperatures expected with climate change.
Millets are often the only crops that can grow in the dryland regions of the world. They act as a last
resort for the farmer, since they can even survive in drought conditions. Millets and sorghum are
among the mandate crops of ICRISAT, the others being pigeonpea, chickpea and groundnut which also
survive in semi-arid regions under extreme conditions.
The ‘big 3’ crops (wheat, maize and rice) receive most attention and support for research and development
and are increasingly dominant in the minds of government, industry and consumers. We believe that
millets and sorghum are under-recognized for their value and are important for diversification and
complementing other foods. In particular, they are critical for both farmers and consumers because of:
high nutritional value
resilience under extreme weather conditions – critical in future with climate change
need for both on-farm and diet diversity
multiple untapped uses.
A globalized diet now exists and there are trends in
developing countries where more nutritious and
smart foods like millets and legumes are sometimes
seen as ‘food for the poor’ and not as status foods or
crops by consumers or farmers. Thus, only a few
crops dominate both our dining tables as well as farms.
To correct this trend ICRISAT has launched the Smart
Foods campaign where we aim to partner with
organizations globally to create a demand for these
ancient grains thus benefiting the farmer, the
consumer and the planet.
Enjoy the recipes featured in this calendar and send
us your own recipes (using millets and sorghum)
which will be featured on our website. Come join us in
this campaign to promote millets and sorghum and
become a Smart Food Ambassador!
Smart Foods
Good for you, Good for the planet
Important for food security and overcoming poverty
About ICRISAT: www.icrisat.org
ICRISAT’s scientific information: http://EXPLOREit.icrisat.org
Send your recipes to icrisat-smc@cgiar.org
What is Food and Beverage Department
▪ One of the department in hotel which is serve for food and beverage during the guests stay...
▪ The largest department on board comprising of various area working together to cater our guest’s food and beverage needs.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. Differentiate varieties of rice and state applications for each
Describe and methods of cooking pilaf rice and risotto methods
Differentiate between waxy and starchy potato varieties and state
applications of each
Properly method of cooking various potato
Identify select varieties of grains and legumes and state appropriate method
of cooking for each
List the proper method for cooking pasta
Characteristics of green, red, yellow, and white vegetables
Appropriate Method of cooking for each vegetable category
Learning Objectives
4. Composition
Rice is the seed from a grass plant
Over 2,500 varieties
Amylose
Long, straight-chained starch
When cooled, the starch sets and hardens
Amylopectin
Smaller branched shaped starch
Does not harden when cooked and cooled
Rice Composition
5. Top row:
parboiled rice,
rice flour, cream
of rice
Second row:
Carnaroli rice,
Spanish rice,
Bhutanese rice
Third row:
long-grain rice,
long-grain brown
rice, wild rice
Fourth row:
Jasmine rice,
Popcorn rice,
Basmati rice
List of rice varieties
6. Long-Grain Medium-Grain Short-Grain
Dimensions
3 to 5 times longer
than wide
Shorter and
rounder than
long-grain
Only slightly
longer than it is
wide
Composition
High Amylose
Low Amylopectin
Equal amounts of
Amylose and
Amylopectin
Low Amylose
High Amylopectin
Finished
Product
Separate fluffy
grains
Individual grains
with discernable
creamy texture
Grains very
sticky and moist
Culinary
Applications
Pilafs, Paellas,
and Curries
Risottos
Sushi, Puddings,
Breakfast
cereals,
Casseroles
Examples
Basmati, Carolina,
Jasmine, Texmati
Arborio,
Carnaroli and
Vialone Nano
Glutinous, Sweet,
Sticky, Sushi
Rice Classification
Size = ration of how thick to how long
7. Brown Rice
Least processed
Only the inedible outer hull is removed
With germ and bran intact
Most nutritious
Provides fiber, protein, minerals and vitamins
White Rice
Outer husk, bran. and most of germ removed
Polished with a wire brush, removing a layer of fat that
would limit shelf-life
Artificially fortified with vitamins
Rice Classification
Processing
8. Converted or Parboiled Rice
Partially steamed, dried and milled, removing the outer
hull and bran
Process gelatinizes the starch
Produces separate, fluffy grains
Infuses some vitamins and minerals, creating a more nutritious white rice
Instant or Pre-cooked rice
Milled completely
Cooked and dried
Only requires rehydration to serve
9. 1. Sweat aromatics in fat or oil until
softened
2. Add grains and sauté, stirring frequently,
until well coated with fat
3. Heat liquid and add to grains; bring to a
simmer
4. Stir grains once or twice, cover, and finish
cooking in a moderate oven or over low
heat on stovetop
5. When done, remove pot from heat and
let pilaf rest, cover, for 5 minutes
6. Uncover, fluff with a fork, and adjust
seasonings
Rice Cookery
1. Pilaf Method
10. 1. Sweat aromatics in fat or oil until softened
2. Add grains and sauté, stirring often, until
well coated with fat
3. Heat liquid and add to grains in 3 to 4
additions, stirring constantly over medium
heat; allow liquid to absorb in between
each addition
4. Stir constantly until entire amount of liquid
has been incorporated, and risotto is
creamy and thick
5. Vigorously stir in butter and grated cheese
or other finishing ingredients into risotto
over low heat until well blended
2. Risotto Method
12. Types
Moisture
Content
Starch Content
Starchy vs. Waxy
Cooking Method
Idaho or Russet Low
High
(mealy, low
sugar)
Bake, Purée, Fry
Chef's,
All-purpose,
Yukon Gold
Moderate Moderate
Boil, Sauté, Steam,
Roast, Braise,
Stew
New Potatoes High
Low
(waxy, high
sugar)
Boil, Steam,
Roast, Stew
Red Bliss Moderate Low Boil, Steam
Sweet Potatoes,
“Yams”
Moderate to
High
High
Boil, Bake, Purée,
Roast
Composition and Cooking Methods
13. Enzymatic browning
Occurs after potatoes have been cut
Enzyme in the potato reacts with air - turns tissue brown or grey
Prevent by holding cut potatoes in water or acidulated water
Solanine - Green discoloration
Poison found in potatoes
Can be removed by peeling under green skin
Potato Science
15. 1. Sort through grains, removing dirt or debris
2. Rinse in cold water until water runs clear
3. Presoak whole, hard grains (i.e. whole barley, oat groats or
wheat berries) to soften and reduce cooking time
4. For most grains, bring water or stock to boil, then add the
grain
5. Return to a boil, reduce heat, cover and simmer until done -
grain will have a slight chewiness
6. Drain if needed
7. Fluff with fork but do not stir, otherwise starches will create a
pasty texture
Grain Preparation
16. Top row: quinoa
Second row:
teff, barley flour
Third row:
millet, amaranth,
kasha
Fourth row:
spelt, pearl
barley
List Wheat and Grain
17. Grain Grain: Liquid Ratio
(cups*)
Yield
(cups)
Cooking Time
(minutes)
Amaranth 1:1½-2 2 20-30
Barley, pearled 1:2 4 35-45
Barley, groats 1:2½ 4 50-60
Buckwheat groats
(Kasha)
1:1½-2 2 12-20
Couscous** 1:2 2 20-25
Hominy, whole*** 1:2½ 3 150-180
Hominy, grits 1:4 3 25
Millet 1:2 3 30-35
* From one cup of uncooked grain
** Grain should be soaked briefly in tepid water and then drained before it is steamed
*** Grain should be soaked overnight in cold water and then drained before it is cooked
Grain Cookery
18. Grain Grain:Liquid Ratio
(cups*)
Yield
(cups)
Cooking Time
(minutes)
Oat groats**** 1:2 2 45-60
Polenta/Cornmeal 1:3-3½ 3 35-45
Quinoa 1:1 2 15
Teff 1:3 3 15
Triticale 1:2½ 2½ 60
Wheat Berries**** 1:3 2 60
Bulgur Wheat, soft^^ 1:4 2 120
Bulgur Wheat, pilaf^^ 1:2½ 2 15-20
Cracked Wheat 1:2 3 20
Kamut 1:3 2½ 60
Spelt 1:3 2½ 60
**** Grain benefits from presoaking
^^ Grain may be cooked by covering it with boiling water and soaking it for 2 hours or cooking
it by the pilaf method
20. The term legume, is derived from the Latin word legumen (with
the same meaning as the English term), which is in turn believed
to come from the verb legere "to gather." English borrowed the
term from the French "légume," which, however, has a wider
meaning in the modern language and refers to any kind of
vegetable; the English word legume being translated in French
by the word légumineuse.t grow in special fruits known as pods
Legumes – pods
Pulses – edible dried seeds within the pods
Legumes & Pulses
21. Top row: French
lentils, black lentil
red lentils
Second row:
brown lentils,
green split peas,
yellow split peas
Third row: rice
beans, canary
beans, Great
Northern beans
List of Legumes & Pulses
22. Top row:
garbanzo beans,
great Peruvian
beans, fava
beans
Second row:
black/turtle
beans, soybeans,
northern kidney
beans
Third row:
flageolets, pigeon
peas, cranberry
beans
23. Short-Soak/Boil Method
Boil legumes for 3 minutes in a heavy-bottomed pot
Remove from heat and cover
Steep for 1 hour
Soaking longer will neither hurt nor accelerate the process
Draining soaking water, at this point, will reduce hard to
digest sugars (ogliosarccharides) by about 80%
Long-Soak Method
Soak beans for 4 hours or up to overnight
Long soak method does not remove the ogliosaccharides as
well as the short soak/boil method
Legume Preparation
24. 1. Use soaking liquid or add fresh water, as desired
2. Cover legumes with liquid, 1 inch above beans, in a large
pot*
3. Gas-reducing remedies such as epazote, bay leaf, cumin,
fennel, kombu, or beano, may be added at this time
4. Bring beans to a boil for 15 minutes
5. Reduce heat, cover, and simmer until water is absorbed
and beans are tender
*Do not add salt, soy sauce, or sugars until beans are soft, as these make the skin
impermeable and liquid will not absorb; do not add acidic ingredients (i.e. tomatoes,
wine or lemon juice) until beans are tender - the acid will prevent beans from
softening
Legume Cookery
26. Top row:
fusilli, farfalle
Second row:
penne, shells,
radiatore
Third row:
orecchiette,
orzo, tubetti
Bottom row:
couscous,
Israeli
couscous,
acini de pepe
27. 1. Pasta is cooked in boiling water until al dente, or firm to the tooth
2. Cooking times depend on whether pasta is dried or fresh, as well as size
and shape of pasta
3. Cook pasta in a large amount of boiling salted water, using a min. of 4 qt. of
water and 1 – 2 Tbsp. salt for every lb. of pasta
4. Stir occasionally to keep pieces separated
5. Cook al dente or a little less if pasta is being held - it should be slightly
chewy and firm but with no taste of raw flour
6. Drain; if pasta will not be used immediately: lightly coat with oil, spread in
a single layer on a sheet pan and refrigerate until completely cooled*
7. Transfer to a holding container, cover, and refrigerate until ready to serve
8. To serve reheat in simmering water
*Do not rinse in cold water, as that washes away starches which help sauce
Pasta Cookery
29. Chlorophyll
Pigment in green vegetables
Fat soluble
When cooked, vegetables release acid into cooking water
5 – 7 minutes for acid to effect the color
Will turn a drab, olive green
To prevent discoloration
Cut “stalkier” vegetables into smaller pieces for quicker
cooking
Dilute acid by cooking in large quantities of water
Cook uncovered so evaporated acids can escape
Steam, so the acids are steadily cleansed away
Green Vegetables
30. Technique Reason
Cook in a large amount of water Dilutes acids
Salt the water Cooks slightly faster and adds flavor
Bring to a rolling boil Minimizes loss of Vitamin C
Keep uncovered Acids evaporate
Cook quickly Color lost after 5 – 7 minutes
Replace the cooking water after using
a few times
Acids will build up
Avoid aluminum, iron or tin Dulls color
Minimize holding time Retains color and structure
Green Vegetables cookery
31. Edible leaves of certain plants
Beet leaves, collard, dandelion, turnip, mustard, kohlrabi,
chard, amaranth, broccoli raab/rabe and kale
Fibrous texture
Cooking method
Exception to rules of green vegetable cookery
Prolonged cooking to tenderize and bring out flavor
May be cooked in a covered pot
Steamed, sautéed or braised
“Braising” Greens
33. Red Vegetables
Red Pigments
Anthocyanin
Found in red-blue and violet colored vegetables
Red cabbage
Betalains
Found in beets
Water soluble
Colors leach out into the cooking liquid
To preserve the color
Cook in little water
Cook in acid
(base will turn color blue/gray)
Cook with a lid
Cook beets unpeeled
34. Technique Reason
Cook in small amount of water Minimized loss of color
Keep covered Contains beneficial acids
Add acidic ingredients
(lemon juice, vinegar, wine)
Helps maintain color
Keep beets unpeeled and uncut Minimizes loss of color
Prepare and cook red cabbage in non-
reactive containers
Iron or aluminum will discolor
Red Vegetables Cookery
36. Yellow/Orange Vegetables
Carotenoids and lycopene
Pigments
Red in tomatoes
Orange of carrots
Yellow of corn
Relatively stable
Less impacted by acidic or alkaline
Fat soluble
Tolerant of longer cooking methods
37. Technique Reason
Cook in water Minimizes loss of fat-soluble
pigments
Cook covered or uncovered Maintains color, unless too much
acid
Longer cooking methods Maintains color
Avoid overcooking Loses structure and color
Yellow/Orange Vegetables
Cookery
39. White Vegetables
Anthoxanthin
White flavonols pigment
Water soluble
Maintains better in acid
Cauliflower, celeriac, cardoons, salsify, onions and potatoes
- Often cooked in blanc
- Water, flour, onion, lemon juice
- Adds flavor
- Preserves color
40. Technique Reason
Keep covered Contains beneficial acids
Add acidic ingredients Helps maintain color
Avoid too much acid Toughens
Avoid overcooking Loses color, creates undesirable
smell and taste
White Vegetables
49. Morel
Delhindra/chefqtrainer.blogspot.com
Morchella, the true morels, is a genus of edible sac fungi closely related to
anatomically simpler cup fungi in the order Pezizales (division Ascomycota).
These distinctive fungi have a honeycomb appearance, due to the network
of ridges with pits composing their cap. Morels are prized by gourmet
cooks, particularly in French cuisine.
50. Truffles grow wild, underground, usually at the base of an oak
tree.
The black truffle or black Périgord truffle (Tuber
melanosporum), precious species, named after the Périgord
region in France and grows with / around oaks and hazelnut
trees.
Black truffle harvested in the late fall and winter
Truffle
Delhindra/chefqtrainer.blogspot.com
Membedakan antara dasar varietas beras dan dengan kerangan masing masing
Menjelaskan dan melaksanakan pilaf dan risotto metode
Membedakan antara waxy dan starcy potato dan keterangan masing masing
melaksanakan berbagai teknik kentang memasak secara benar
Mengidentifikasi jenis biji-bijian dan kacang-kacangan dan teknik memasak yang tepat
Solanine: Most potatoes have only 5 milligrams per 100 grams of potato
Not harmful
Will turn more green in sunlight, solanine can increase by twenty times
Dangerous levels
Kacang-kacangan jangka, berasal dari kacang-kacangan kata Latin (dengan arti yang sama dengan istilah bahasa Inggris), yang pada gilirannya diyakini berasal dari kata kerja Legere "untuk mengumpulkan." English meminjam istilah dari "legum," Perancis yang, bagaimanapun, memiliki arti yang lebih luas dalam bahasa modern dan mengacu pada setiap jenis sayuran; kata legum Inggris yang diterjemahkan dalam bahasa Prancis oleh légumineuse kata.
Celeriac/celery root
Cardoons/arthicoke
Sasify/gobo/look like parsip
Straw mushroom/Volvariella volvacea is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines.
Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated.
King Oyster/Pleurotus eryngii is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.
Enoki/Enokitake, also Enokidake or Enoki, is a long, thin white mushroom used in East Asian cuisine. These mushrooms are cultivars of Flammulina velutipes, also known by the name golden needle mushroom or lily mushroom. Wikipedia