kertas penerangan - dlanguage studio – …€¦ · · 2016-08-27... vegetable dishes...

KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME

L-041-1 COMMIS

TAHAP / LEVEL LEVEL 1

NO DAN TAJUK MODUL/ MODULE NO AND TITLE

MODULE 03 VEGETABLE DISHES

NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT

09.01 PREPARE VEGETABLE DISHES

OBJEKTIF MODUL/ MODULE OBJECTIVE

PREPARE VEGETABLE DISHES USING KITCHEN

UTENSILS, EQUIPMENT, RECIPES AND PERSONAL

PROTECTIVE EQUIPMENT (PP) SO THAT VEGETABLE

DISHES RECIPES OBTAINED, UTENSILS, EQUIPMENT

AND INGREDIENTS SELECTED, VEGETABLE DISHES

PREPARATION EXECUTED IN ACCORDANCE WITH

STANDARD RECIPES.

NO KOD / CODE NO L-041-1 / M03 / KP(1/1) Muka / Page : 1 Drp / Of : 12

TAJUK /

TOPIC

: VEGETABLE DISHES

TUJUAN /

PURPOSE

: The purpose of this module is to explain the types of vegetable

dishes, recipes, cutting, ingredient, utensils and equipments.

DLANGUAGE STUDIO NO 30 1st FLOOR PERSIARAN B RAYA LANGKAWI MALL 07000 KEDAH D.A

KERTAS PENERANGAN

NO KOD / CODE NO L-041-1 / M03 / KP(1/1) Muka / Page: 2 Drp / Of: 12

INTRODUCTION

Vegetable is a plant or part of plant use in the food recipes. Vegetable are appreciated, not only for their nutritional importance, but for the variety, flavour, eye appeal and even elegance and sophistication that they bring to the menu. Because they are so perishable, vegetable require extra care from receiving to service. Freshness is their most appealing and attractive quality, and one must be handle carefully to preserve it. The goals of getting proper vegetable dishes are to preserve and enhance their freshness, flavour, texture and colour.

1. TYPES OF VEGETABLE

Table 3.1: Classification of vegetables

CLASS/ TYPE VEGETABLES PHOTO

LEAVES:

Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable

Cabbages, racchico, Brussel sprouts; collard, mustard, turnip, beet, and dandelion greens; lettuces, endive, kale, Boston bib, Swiss chard, spinach, Belgian endive, Bok choy.

BULBS:

Bulb vegetables are aromatic vegetables that are widely used to flavour casseroles, broths, courts-bouillons and soups.

Garlic, onions, leeks, shallots, scallions

SEEDS

Generally higher in protein and carbohydrates

Beans of all kinds including navy, great northern, lima, pinto, kidney, cranberry, garbanzo; peas, lentils, and corn.

TUBERS Fat underground stems

Potatoes, Sweet potatoes, Jerusalem artichokes

ROOTS

Taproots are single root that extend deep into the soil to supply the above-ground nutrients

Carrots, parsnips, beets, radishes, rutabaga, salsify, turnips


FRUITS:

Develop from ovary of

flowering plants and

contain one or more

seed

Cucumbers, eggplants,

melons, sweet and hot

peppers, chillies, squashes,

pumpkins, okra.

STEMS & SHOOTS

High percentage in

fibre

Asparagus, celery, kohlrabi

FLOWERS:

Wide range of

vegetables, readily

available

Artichokes, broccoli,

cauliflower

2. VEGETABLE CUTTING

Table 3.2: Types of vegetable cutting

Type of vegetables cutting Dimension Remarks

Mincing 1mm X 1mm X 1mm Cut into a very small pieces

Paysanne 12mm X 12 mm X 3mm thin square or roughly

square, cuts

Batonnet 6mm X 6mm X 6-7cm Long, rectangular cuts

Julienne 3mm X 3mm X 6cm Long, rectangular cuts

Jardiniere (small dice)

6mm X 6mm X 6mm

Uses: Soup, stuffing, accompaniment vegetables, etc.

Macedoine (medium dice)

12mm x 12mm x 12mm

Uses: Soups, stuffing, accompaniment vegetables, cold platter, etc.

Brunoise

3mm x 3mm x 3mm Uses: Soup, stuffing,

garnish, etc.


Concasse

Rough chop, usually with

tomatoes

Uses: finishing for the

sauce and garnish

Chiffonade (shredded)

Ribbon cut any leaf of

vegetables

Uses: garnish

Rondelles or rounds

Disk-shaped slices Accompaniment

vegetables

Tourner Cut the carrots by turning

them into oval shapes

Accompaniment

vegetables

Chopped Finely chopped, e.g. for

onion or parsley

Uses: for sautéing or

garnishing

Mirepoix coarsely chopped

vegetables, primarily

onions, carrots and celery

Used: to flavour stocks,

gravies, sauces and

other items

3. VEGETABLES DISHES

Local vegetable dishes

i. Stir-fried mixed vegetables ii. Siew Bok Choy with Mushroom and oyster sauce iii. Vegetable Dalca

International vegetables dishes

i. Buttered Carrot ii. Grilled Capsicum iii. Sautéed Spinach iv. Corn on Cob

4. Method of cooking vegetable dishes

i. Sweating

Sweating is a means of cooking vegetables until they are tender but not coloured. Place a little oil or butter into a saucepan and add the finely chopped vegetables. Cover and cook over a gentle heat until tender and they has released their juices.

This is a good first step in making soups or sauces

ii. Sautéing

sauté means to cook something in a little fat while stirring

iii. Stir-frying

Stir-frying is a fast and fresh way to cook. Simply toss and turn bite-sized pieces of food in a little hot oil in a wok over high heat, and in five minutes or less, the work is done. Vegetables emerge crisp and bright.

iv. Braising

Braising is a cooking method usually used for tougher cuts of meat, such as pot roasts, rumps, shanks and ribs. Braising is also a good way to cook tough,


fibrous vegetables like celery, carrots, and parsnips and so on. Vegetables to be braised would typically be sautéed, then covered with liquid and cooked in a covered pot in the oven.

v. Stewing

A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained

Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood.

vi. Boiling

Boiling is the easiest means of cooking vegetables but does tend to lose some of the nutrients.. Vegetables will cook quickly in few inches of water, though you can cook them uncovered in large quantity of boiling water. Try simmering vegetables in stock for added flavour.

After boiling vegetables the water can be used as a basis for stock or to add to

gravy to improve the flavour.

vii. Deep-frying

Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method, and, despite the use of liquid oil, is best classified as a dry cooking method.

Some fried foods are given a coating of batter or breading prior to frying. The effect of these is that the outside of the food becomes crispy and browned, while the inside becomes tender, moist, and steamed. Some foods – such as potatoes or whole, skin-on poultry – have a natural coating and do not require breading or battering.

5. IMPORTANT OF VEGETABLES

Eating vegetables provides health benefit; people who eat more vegetables as part of an overall diet are likely to have a reduced risk of some chronic diseases. Vegetables are important protective food and highly beneficial for the maintenance of health and prevention of disease. They contain valuable food ingredients that can be successfully utilized to build up and repair the body.

Health benefits Eating a diet rich in vegetables as part of an overall healthy diet may reduce risk for stroke

and perhaps other cardiovascular diseases. Eating a diet of vegetables as part of an overall healthy diet may reduce risk for diabetes. Eating a diet of vegetables as part of an overall healthy diet may protect against certain

cancers, such as mouth, stomach, and colon-rectum cancer. Diets rich in foods containing fibre, vegetables, may reduce the risk of coronary heart disease. Eating vegetables rich in potassium as part of an overall healthy diet may reduce the risk of

developing kidney stones and may help to decrease bone loss. Eating foods such as vegetables that are low in calories per cup instead of some other higher-

calorie food may be useful in helping to lower calorie intake.


Nutrients

Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)

Vegetables are important sources of many nutrients, including potassium, dietary fiber, foliate (folic acid), vitamin A, vitamin E, and vitamin C.

Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, kidney beans, and cabbage.

Dietary fibre from leafy vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fibre is important for proper bowel function. It helps reduce constipation and diverticulosis. Fibre-containing foods such as vegetables help provide a feeling of fullness with fewer calories.

Foliate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy should consume adequate foliate, including folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

Vitamin A keeps eyes and skin healthy and helps to protect against infections. Vitamin E helps protect vitamin A and essential fatty acids from cell oxidation. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in

iron absorption. Vegetables also supply trace elements which are necessary for the human organism. Iodine, for instance, is essential for thyroid hormone which regulates much physical and mental activity, cobalt for increasing the number of blood corpuscles, and zinc for proper growth.

Vegetable Dishes Recipes Buttered Carrots Serving for 4 portions

Figure 3.1: Buttered Carrots

Ingredient

Quantity

Carrots, cut into desired shape( batonnet,turned etc) 400 gm

Salt , pepper 2 gm

Sugar 2 gm

butter 30 gm

Parsley, chopped 2 gm

Method:


i. Place the carrot in a pan with a little salt, a pinch of sugar and butter. Barely cover with

water.

ii. Cover the pan; allow boiling steadily in order to evaporate all the water.

iii. When the water has completely evaporated, check that the carrots are cooked. Do not

over cook. Remember, al-dente.

iv. Toss the carrots over a fierce heat for 1-2 minutes in order to give them a glaze.

v. Serve sprinkle with chopped parsley.

Sauté Spinach Serving for 4 portions

Figure 3.2: Sauté Spinach

Ingredient

Quantity

Spinach 100 gm

Oil or cooking fat 10 ml

Salt 2g

pepper 2g

Method:

i. Use only enough oil or fat to keep the pan lubricated and prevent the vegetable from

burning

ii. Add the prepared vegetable to the fat and sweated aromatics in the pan

iii. Add seasonings and continue to sauté until the vegetables are fully cooked and flavourful

iv. As the vegetables sauté they wilt and soften and the colour intensifies


Siew Bok Choy With Mushroom And Oyster Sauce Serving for 4 pax

Figure 3.3: Siew Bok Choy with Mushroom and Oyster Sauce

Ingredient

Quantity

Corn starch 20 gm

Oil or cooking fat 30 ml

Vegetable broth or water 250 ml

Fresh ginger root, sliced 10 gm

Siew bok choy, halved lengthwise 450 gm

Sauce :

Soy sauce, light 60 ml

Vegetable broth 250 ml

Oyster sauce 140 ml

Sugar 10 gm

Sesame Oil 10 ml

Shiitake Mushroom( medium size) – stem removed 120 gm

Method:

i. Oil the pan with enough oil or fat to prevent the vegetable from burning. Add broth and ginger

root to wok and heat to boiling. Add bok choy; cover and cook until tender and most of broth

evaporates-about 5 minutes.

ii. Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavoured sauces,

light soya sauce, cornstarch, and sugar and sesame oil.

iii. With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim

of platter; cover and keep warm. Discard ginger slices and any remaining broth.

iv. Reheat wok over high heat until hot. Add remaining 1 tablespoon oil and the mushrooms. Stir-

fry mushrooms until softened-about 3 minutes.

v. Reheat sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.

Transfer mushrooms from Sauce and place over bok choy. Pour Sauce over all. Garnish with

green onions, if desired.


Vegetable Dalca Serving for 4 pax

Figure 3.4: Vegetable Dalca

Ingredient

Quantity

Yellow lentils, boiled 100 gm

Carrot, cut into 3 cm strips 100 gm

Long beans, cut into 3 cm length 200 gm

Potato, large diced 100 gm

Red shallots sliced thinly 30 gm

Garlic, sliced thinly 20 gm

Ginger, sliced thinly 10 gm

Curry powder 30 gm Coconut milk 200 ml

Tamarind pulp (use 2 tbsp tamarind juice as an alternative) 100 ml

Oil 50 ml

Cinnamon stick 5 gm

Cardamon 5 gm

Cloves 5gm

Star anise 5 gm

Salt 2 gm

Method:

i. In a pot, heat the oil and fry the shallots, garlic and ginger with the spices until fragrant.

ii. Dissolve the tamarind in a little water and discard the pulp.

iii. Pour in the coconut milk, water and tamarind water.

iv. Add potato, lentil and curry powder and stir. Let it boil.

v. Reduce heat, cover the pot and let it simmer until the potato softens

vi. Add carrot and long beans.

vii. Adjust seasoning to taste.


6. UTENSILS AND EQUIPMENT

Table 3.3: Types and usage of utensil and equipment

TYPES USAGE

Paring knife

This short knife, used for paring and trimming

vegetables and fruits, has a 2-4 inch blade

Chopper

Used for chopping, the chopper is often heavy

enough to cut through bones. It has a rectangular

blade and varies in size according to its extended

use.

Chef knife

All purpose knives are used for variety of chopping,

slicing and mincing chores. The blade is normally 8 –

12 inches long

Roasting pan

This rectangular pan with medium high sides is used

for roasting or baking and comes in various sizes.

Wooden spoon

To be used for mixing ingredients for cooking


TYPES USAGE

Stock pot

For simmering large quantity of liquids.

Food tong

Use to pick up and handled food

Sauté pan

Used for general sautéing and frying for vegetables,

meat, poultry, fish and eggs.

Chopping board

A cutting board is a durable board used to place

material on to be cut..

Blue: seafood and selfish

Red: raw meat

Green: fruits and salad

White: dairy product

Yellow: cook meat.

Brown: Vegetable

Mandoline

a utensil with an adjustable blade, for slicing foods

thinly and evenly


QUESTIONS

1. Give THREE (3) methods of cooking that suitable to cook vegetables

i.

ii.

iii.

2. LIST the classification of vegetables. Provide an example for each class.

i.

ii.

iii.

iv.

iv.

3. Give the dimension for vegetable’s cut as below:

i. Julienne

ii. Batonnet

iii. Brunoise

iv. Jardiniere

v. Macedoin

4. Name TWO (2) vegetables which are suitable for braising

i.

ii.

5. Name THREE (3) types of local vegetables dishes

i.

ii.

iii.

REFERENCES

1. Camphell, J., Foskett, D., Ceserani, V. (2008). Practical Cookery. 11th edition. Hodder Education. London ISBN-10: 034094837X

2. Culinary Institute of America (2006). Professional Chef. 8th Edition. John Wiley and Sons Inc. New Jersey. ISBN 9780471973003

3. Gisslen, Wayne (2007). Professional Cooking. 6th Edition. John Wiley & Son. New Jersey. ISBN 978-0-470-04713-2.

kertas penerangan - dlanguage studio – …€¦ · · 2016-08-27... vegetable dishes...

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