Vegetables and starches

Importance of vegetables

1. Add color and texture to plates 2. Convenience 3. Fiber 4. Low in Calories 5. Helps reduce diseases 6.Vitamins and Minerals 7. Variety 8. Can grow in your backyard

Quality check for pasta products:

1. Best made from Semolina 2. Should have a good yellow color 3. Dried pasta should be hard and brittle. 4.When cooked should be firm and hold it's shape well.

Changes that occur in cooking vegetables:

1. Change in flavor, increased taste 2. Change in cellulose, more digestible 3. Change in water content 4. Change in nutrients

Standards of quality in cooking vegetables:

1. Color 2. Appearance 3. Texture 4. Flavor 5. Seasoning 6. Sauces 7. Combinations

9 Categories of Vegetables

1. Gourd Family 2. Seeds and Pods 3. Tender - Fruited Vegetables 4. Roots and Tubers 5. Cabbage Family 6. Onion Family 7. Leafy Greens 8. Stalks, Stems and Shoots 9. Fungi (Mushrooms)

Type of Haricot beans:

1. Navy Bean 2. Pea Bean 3. White kidney bean

Types of kidney beans:

1. Red Kidney Bean 2. Pink Kidney Bean 3. Pinto Bean

Potatoes should be stored between:

55-60ºF (13-16ºC).

What is the specific temperature we steam our Yukon Gold Potatoes to before we peel them? This temperature gives us a fully cooked potato before the starch molecules absorb the water and gives us a wetter potato. (Bad for hash browns)

86*C

Bulgur

A form of wheat that has been parboiled, cracked and dried

Idaho potatoes are:

A high-moisture, low-starch potato.

Couscous

A type of granular pasta from North Africa that resembles a grain.

Anthoxanthins

A type of white or pale yellow pigment in vegetables.

Haricot beans

A variety of green bean that is allowed to ripen until the seed is mature and dry.

Which of the following is not a factor responsible for nutrient loss in vegetables?

Acid

Cooking frozen vegetables

Already tender, to reheat use 4 to 5 time's vegetable volume for water to reduce heat loss in the water

What types of sugar are used in a vegetarian diet?

Beet sugar and unbleached sugar because normal sugar often uses charcoal made from animal bones as a filter.

Bouquetiere

Bouquet of vegetables

Pigment present in orange and red vegetables

Carotenoids, pigments are very stable and not drastically affected by cooking

Pigment present in green vegetables

Chlorophyll is affected by acid, overcooking turns to olive green

Which of the following is a protein food that, when eaten together, supplies all the amino acids needed in a diet?

Complementary protein

Hominy

Corn that has been treated with lye.

Ovo-vegetarian

Eat eggs in addition to plant products.

Pesco-vegetarian

Eat fish and plant products but not meat or poultry. They may or may not eat dairy and egg products.

Lacto-vegetarian

Eats dairy products in addition to plant products but will not eat other animal products.

Solanine

Eyes contain "Solanine" which in high quantities may cause gastrointestinal distress

Quinoa contains complete protein:

False

There are twelve amino acids consider "essential."

False (9)

Fiber in vegetables are affected by:

Fiber is made firmer by heat and alkalis.

How is fiber affected from different factors

Fiber is made firmer by heat and alkalis.

Store cooked potatoes at:

For service: 60°C (140°F) or higher Reheating: 74°C (165°F) or higher

Doria

Garnished with cucumbers cooked in butter.

Printaniere

Garnished with first spring vegetables

Forestiere

Garnished with mushrooms.

Dubarry

Garnished with or containing cauliflower.

Clamart

Garnished with or containing peas.

Jardinière

Garnished with summer garden vegetables

Provencale

Garnished with tomatoes, garlic, herbs and mushrooms

What is the main difference between hard and soft polenta?

Hard polenta is refrigerated.

Semolina is:

High protein flour that is made from the inner part of the durum wheat.

Starchy potatoes

High starch content, low moisture and sugar. Examples: Russets for french fries, baked potatoes

Polenta is:

Italian-style cornmeal.

Parboiled or converted rice

Long grain rice that is specially processed to provide higher vitamin and mineral content than regular milled white rice.

Waxy potatoes

Low starch content, high sugar, and moisture. Examples: red, white and yellow potatoes

Egg pastas

Pasta containing at least 5 percent egg solids in addition to flour and water; usually in the form of flat noodles of various widths.

Pasta is the Italian word for:

Paste

Duchess Potatoes

Potatoe puree mixed with egg yolk and butter, piped with a pastry bag and browned under a salamander

Parmantier

Refers to classical potato dishes.

What kind of potato is most often used for duchesse potatoes?

Russet or Idaho potatoes.

Storing dried pasta

Should be stored in a dried cool place.

The potato is classified as a tuber, which means that it is an underground _________

Stem

Unedible part of a grain:

The husk

The germ is:

The tiny embryo that forms the new plant when the seed sprouts

Pigment present in red/blue vegetables

• Anthocyanin, acids turn them brighter red (add only a small amount at the beginning of cooking)

Stalks stems and shoots

• Asparagus • Celery • Fennel • Bamboo Shoots • Globe Artichoke • Fiddlehead Ferns

Seeds and Pods

• Beans • Peas • Pumpkin Seeds • Okra • Lentils • Quinoa

Cabbage Family

• Cabbage • Broccoli • Cauliflower • Brussel sprouts • Rapini • Bok Choy

Storing fresh pasta

• Can be stored in air tight wrapping and refrigerate for 2-3 days • Can freeze for up to a week •Make sure to securely wrap pasta to avoid "freezer burn"

Roots and Tubes

• Carrots • Celery root • Potato • Sweet Potato • Parsnip • Radish

Gourd Vegetables

• Cucumber and pumpkins • Summer Squashes- Zucchini, Patty Pan • Winter Squashes - Butternut, Acorn, Spaghetti squash • Chayote

The potatoes that are best for baking are:

• Fingerling potatoes • Purple potatoes • Russet or Idaho potatoes

Pigment present in white vegetables

• Flavones, over cooking causes unpleasant flavor and color turning brownish gray. • Small amount of acid helps retain color

Effect of heat on vegetables:

• Heat weakens cell structure • Extracts water • Gelatinizes starches at 57°C (tenderizing the vegetables)

Components of grain

• Hull or husk • Bran • Endosperm • Germ

Leafy Greens

• Lettuces • Swiss Chard • Spinach • Watercress • Endive • Kale

When cooking potatoes,

• Peel potatoes as thin as possible • Start in cold / salted water • Mash potatoes immediately while starches are hot

Onion Family

• Scallions ( Green Onions ) • Shallots • Garlic • Red / White Onions • Leeks

Mushrooms

• Shiitake • Enoki • Portabello • Truffle

Quality in potatoes

• Skin is smooth and clean • Skin is dry • Eyes are shallow • No green color • No sprouts • No cracks or rot • No blight

Composition of vegetables

• Water • Carbohydrates (simple and complex) • Minerals • Proteins • Vitamins • Cellulose • Pigment (color) • Fiber • Fat