1 Vegetables, Grain Vegetables, Grain Vegetables, Grain Vegetables, Grain and Pasta and Pasta and Pasta and Pasta อาจารยปวิธ ตันสกุล สาขาวิชาการจัดการการทองเที่ยวและการบริการ สํานักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณ โทร. 2248 email: [email protected]Week 8 Week 8 Week 8 Week 8
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เนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัส TextureTextureTextureTextureFIBER• Fiber is made Fiber by ACID and SUGAR• Fiber is Softened by HEAT and ALKALIS (Baking Soda)STARCH• Dry Starchy food – Dried Iegumes, rice, macaroni must be cooked
in enough water• Moist Starchy vegetable – potatoes must cooked until starch
granules softenDONESS• vegetable is done when it reached the desired degree of
tenderness. Most vegetables are best cooked very briefly, until they are crisp-tender or Al dente (firm to the bite)
• At this stage of tenderness, they not only have the most pleasing texture but also retain maximum flavor, color, and nutrients.
Vegetable Color Changes During CookingVegetable Color Changes During CookingVegetable Color Changes During CookingVegetable Color Changes During Cooking
Slightly faded Slightly faded Slightly faded Slightly faded Little ChangeLittle ChangeLittle ChangeLittle ChangeLittle Little Little Little ChangeChangeChangeChange
Blue or Blue or Blue or Blue or BlueBlueBlueBlue----greengreengreengreen
RedRedRedRedBeets,redBeets,redBeets,redBeets,red cabbage (not tomatoes, whose cabbage (not tomatoes, whose cabbage (not tomatoes, whose cabbage (not tomatoes, whose pigment is like that in yellow vegetables) pigment is like that in yellow vegetables) pigment is like that in yellow vegetables) pigment is like that in yellow vegetables)
ไขมัน คารโบไฮเดรต วิตามิน เกลือแรและน้ํา• Six Factors are responsible for nutrient loss:
1. High Temperature2. Long Cooking3. leaching4. Alkalis (Baking Soda)5. Plant enzymes6. Oxygen
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General Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable Cookery• Now that you understand how vegetables change as they cook, let’s summarize that in formation in some general rules. You should now be able to explain the reasons for each of these rules.
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General Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable Cookery1. Don’t overcook2. Cook as close to service time as possible and in
small quantities. Avoid holding for long periods on a steam table.
3. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
4. Never use baking soda with green vegetables.5. Cut vegetables uniformly for even cooking.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables1. Color.1. Color.1. Color.1. Color.• Bright, natural colors.• Green vegetables, in particular, should be a fresh,bright green, not olive green.
2. Appearance on plate.2. Appearance on plate.2. Appearance on plate.2. Appearance on plate.• Cut neatly and uniformly. Not broken up.• Attractively arranged or mounded on plate or dish.• Not swimming in cooking water.• Imaginative and appropriate combinations and garnishes are always well received.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
3. Texture.3. Texture.3. Texture.3. Texture.• Cooked to the right degree of doneness.• Most vegetables should be crisp-tender, not overcooked and mushy, but not tough or woody either
• Vegetables intended to be sofe (potatoes, squash,sweet,tomatoes,vegetablespurees)should be cooked through, with a pleasant,smooth texture.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
4. Flavor.4. Flavor.4. Flavor.4. Flavor.• Full, natural flavor and sweetness, sometime called garden-fresh flavor. Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness.
5. Seasonings.5. Seasonings.5. Seasonings.5. Seasonings.• Lightly and appropriately seasoned. Seasoning should not be too strong and not mask the natural garden flavors.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
6. Sauces.6. Sauces.6. Sauces.6. Sauces.• Butter and seasoned butter should be fresh and not used heavily; vegetables should not be greasy.
• Cream sauces and other sauces should not be too thick or too heavily seasoned. As with seasonings, sauces should enhance, not cover up.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
7. Vegetable combinations.7. Vegetable combinations.7. Vegetable combinations.7. Vegetable combinations.• Interesting combinations attract customers.• Flavors, colors, and shapes should be pleasing in combination.
• Vegetables should be cooked separately and then combined to allow for different cooking times.
• Acid vegetables (like tomatoes) added to green vegetables will discolor them. Combine just before service.
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Handling VegetablesHandling VegetablesHandling VegetablesHandling Vegetables• Washing• Soaking• Peeling and Cutting• Trimming Loss
• AP (as purchased weight)• EP (edible portion weight)
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Calculating YieldCalculating YieldCalculating YieldCalculating YieldExampleExampleExampleExample• 10 lb cabbage. Yield after trimming is 80 10 lb cabbage. Yield after trimming is 80 10 lb cabbage. Yield after trimming is 80 10 lb cabbage. Yield after trimming is 80 percent. What will your weight be? Multiply percent. What will your weight be? Multiply percent. What will your weight be? Multiply percent. What will your weight be? Multiply the decimal by your AP weight to get EP the decimal by your AP weight to get EP the decimal by your AP weight to get EP the decimal by your AP weight to get EP yield.yield.yield.yield.
• 10 lb x 0.80 = 8 lb10 lb x 0.80 = 8 lb10 lb x 0.80 = 8 lb10 lb x 0.80 = 8 lb
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General Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable Cookery6. Start with boiling, salted water when boiling
green vegetables and other vegetables that grow above the ground. Roots and tubers are started in cold, salted water for more even cooking.
7. Cook green vegetables and strong-flavored vegetables uncovered.
8. To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid. Cook green vegetables in a neutral liquid.
9. Do not mix a batch of freshly cooked vegetables with a batch of the same vegetables that has been cooked earlier and kept hot in a steam table.