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It's for Grade 10 students who wants to have a powerpoint presentation for their reporting in Cookery...Here it is :)
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Preparing Fresh Vegetables
Washing•Wash all vegetables thoroughly•Scrub well unpeeled vegetables, like potatoes for baking•Wash green leafy vegetables in several changes of cold water•After washing, drain well and refrigerate lightly covered to prevent drying
Soaking •Do not soak vegetables for long periods to prevent flavor and nutrient loss.•Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects.•Limp vegetables can be soaked briefly in cold water to restore crispness.
Peeling and Cutting•Peel vegetables as thinly as possible.•Cut vegetables into uniform pieces for even cooking•Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until ready to use.•Save edible trim for soups, stocks and purees.
Basic Knife Cuts
Chopping•done with a straight, downward cutting motion.
Chiffonade (shredding)
•making very fine parallel cuts.
Dicing•producing cube shapes
Diamond (lozenge) •thinly slicing and cutting into strips of appropriate width
Mincing•producing very fine cut usually for onions and garlic
Julienne and baton net •making long rectangular cut
Pays Anne (Fermi ere)•making curved or uneven cuts of the same thickness
Rondelle•making cylindrical cut
Bias•making diagonal cut
Oblique, or roll cuts •making diagonal cut by rolling the long cylindrical vegetables•Apply safe and accurate cutting techniques in preparing vegetables according to enterprise standards.
Trimming Artichoke bottom
Step 1•Start by filling a bowl with cold water and lemon into it. (You could also use a dash of vinegar) this will slow the browning on the surface of the artichoke when it is cut and exposed to air.
Step 2•Pull out the tough outer, dark green leaves of artichoke.
Step 3•Continue removing leaves until you are left with light colored, tender leaves. Rub surfaces with lemon.
Step 4•Slice off the top one inch.
Step 5•Trim the remaining dark green surfaces at the base, including stalk and continue to rub with lemon.
Step 6•Cut the artichoke in half.
Step 7•Use spoon to remove hairy fibers in the center of the artichoke.
Step 8•Pull out all of the tough red fibers, leaving the soft green leaves in place.
Step 9•Cut the artichokes lengthwise into sizes that suit your recipe and place it in the water bath with lemon before cooking.
Trimming Asparagus
Step 1•Hold a spear of asparagus in each hand.
Step 2•Bend downward with each end until it breaks into two.
Step 3 •Repeat with the whole bunch of asparagus.
Step 4 Purplish ends on the left are destined for stock, and greenish spears to be trimmed.
Step 5•Trim or cut them into one inch length for cooking.
QUIZ TIME!!!!•1-3 Give the 3 important things to do in preparing vegetables•Give the ask type of the basic knife cuts, choose from the choices.• 4. Making a long rectangular cut• 5. It is done with a straight, downward cutting motion.
• A. Mincing• B. Rondelle• C. Diamond(lozenge)• D. Julienne and baton net• E. Bias• F. Chiffonade (shredding)• G. Oblique or roll cuts• H. Pays Anne (Fermiere)• I. Dicing• J. Chopping
• 6. Producing very fine cut usually for onions and garlic• 7. producing cube shapes• 8. making curved or uneven cuts of the same thickness• 9. making diagonal cut by rolling the long cylindrical vegetables• 10 making very fine parallel cuts.• 11. making diagonal cut• 12. making cylindrical cut• 13. thinly slicing and cutting into strips of appropriate width• 14-15. Give 2 examples of trimming vegetables
• A. Mincing• B. Rondelle• C. Diamond(lozenge)• D. Julienne and baton net• E. Bias• F. Chiffonade (shredding)• G. Oblique or roll cuts• H. Pays Anne (Fermiere)• I. Dicing• J. Chopping
PART II 16-20 Arrange from 16-20
•Trimming Asparagus• Repeat with the whole bunch of asparagus. • Bend downward with each end until it breaks into two.• Purplish ends on the left are destined for stock, and greenish spears
to be trimmed.• Hold a spear of asparagus in each hand.• Trim or cut them into one inch length for cooking.
Answers:•1-3:•Washing vegetables•Soaking vegetables•Peeling and cutting vegetables•4. D.•5. J. •6. A.•7. I.
•8. H.•9. G.•10. F.•11. E.•12. B.•13. C.•14.-15.•Trimming Artichokes Bottom, Trimming Asparagus
PART II
•16. 3•17. 2•18. 4•19. 1•20. 5
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