Что такое findslide.org?

FindSlide.org - это сайт презентаций, докладов, шаблонов в формате PowerPoint.

Для правообладателей

Обратная связь

Email: Нажмите что бы посмотреть 

Яндекс.Метрика

Презентация на тему Understanding vegetables. (Chapter 16)

Содержание

COOKING VEGGIES CHANGES THE FOLLOWING:TEXTUREFLAVORCOLORNUTRIENTS
CHAPTER 16UNDERSTANDING VEGETABLES COOKING VEGGIES CHANGES THE FOLLOWING:TEXTUREFLAVORCOLORNUTRIENTS Controlling Texture ChangesFIBER The amount of fiber varies in:1. Different veggies (spinach vs. TOUGHTENDER FIBER IS MADE FIRMER BY:ACIDS – lemon jc., vinegar, tomatoSUGARS – strengthen cell structure (fruit cookery) FIBER IS SOFTENED BY:HEATALKALIS – bad for green veggies! STARCHDry legumes, rice, pasta need water so starch granules can absorb, swell, GUIDELINES FOR COOKING:Don’t overcook! Cook close to service timeShock to cool quickly CONTROLLING FLAVOR CHANGESCook for short time – quicklyBoil water first, than add COOKING, CONT’DFlavor Changes:Cooking changes the flavor which is desirable as long as CONTROLLING NUTRIENT LOSSESHi tempsLong cooking timesLeachingAlkalis (baking soda, hard water)Plant enzymes destroyed by high heatOxygen H2o – A LITTLE OR A LOT?Use just enough to coverUsing a QUALITY IN COOKED VEGGIESColor Appearance on plateTextureFlavorSeasoningsSauces Attractive combinations HANDLING VEGETABLESWASHINGWash thoroughlyCold water; veg. sinkScrub root veggiesLeafy veggies: several timesWash, drain, PEELING AND CUTTING Not too much peel!Uniform piecesCut close to service; retain moistureVeggies PROCESSED VEGGIES FROZEN VEGGIESTemperature – 0 degreesLarge ice crystals – no goodSigns of leakage CANNED VEGGIESNo puffed or swollen cansDrained weight is importantCheck the grade: US COOKING CANNED VEGGIES:Wipe can topDrain ½ the liquidHeat but don’t boil; reheatingHeat
Слайды презентации

Слайд 2 COOKING VEGGIES CHANGES THE FOLLOWING:
TEXTURE
FLAVOR
COLOR
NUTRIENTS

COOKING VEGGIES CHANGES THE FOLLOWING:TEXTUREFLAVORCOLORNUTRIENTS

Слайд 3 Controlling Texture Changes
FIBER
The amount of fiber varies in:
1.

Controlling Texture ChangesFIBER The amount of fiber varies in:1. Different veggies (spinach

Different veggies (spinach vs. carrots)
Different examples of same veggies

– old versus young
In same veggie - asparagus – tip versus stem

(Changing texture is one of the main purposes of cooking veg.)

Слайд 4

Слайд 5

Слайд 6 TOUGH
TENDER

TOUGHTENDER

Слайд 7 FIBER IS MADE FIRMER BY:
ACIDS – lemon jc.,

FIBER IS MADE FIRMER BY:ACIDS – lemon jc., vinegar, tomatoSUGARS – strengthen cell structure (fruit cookery)

vinegar, tomato
SUGARS – strengthen cell structure (fruit cookery)

Слайд 8 FIBER IS SOFTENED BY:
HEAT
ALKALIS – bad for green

FIBER IS SOFTENED BY:HEATALKALIS – bad for green veggies!

veggies!

Слайд 9

Слайд 10 STARCH
Dry legumes, rice, pasta need water so starch

STARCHDry legumes, rice, pasta need water so starch granules can absorb,

granules can absorb, swell, soften.
Moist starchy veggies: sweet potatoes,

potatoes; need to be cooked until the starch molecules soften.

Слайд 11

Слайд 12

Слайд 13 GUIDELINES FOR COOKING:
Don’t overcook!
Cook close to service

GUIDELINES FOR COOKING:Don’t overcook! Cook close to service timeShock to cool

time
Shock to cool quickly and reheat
Make sure pieces

are same size!
Take care of those veggies that are tough and tender at the same time
Don’t mix batches of cooked veggies together

Слайд 14 CONTROLLING FLAVOR CHANGES
Cook for short time – quickly
Boil

CONTROLLING FLAVOR CHANGESCook for short time – quicklyBoil water first, than

water first, than add veggies
Minimize leaching by using the

least amount of water as possible
Steam where appropriate vs. boiling

Слайд 15 COOKING, CONT’D
Flavor Changes:
Cooking changes the flavor which is

COOKING, CONT’DFlavor Changes:Cooking changes the flavor which is desirable as long

desirable as long as you don’t overcook
Overcooking cabbage? (Flavor?)
Brussell

sprouts?

Sweetness:
Young, fresh veggies are sweet by nature
Store for a short time
Add a bit of sugar to older veggies to soften

Слайд 16

Слайд 17

Слайд 18 CONTROLLING NUTRIENT LOSSES
Hi temps
Long cooking times
Leaching
Alkalis (baking soda,

CONTROLLING NUTRIENT LOSSESHi tempsLong cooking timesLeachingAlkalis (baking soda, hard water)Plant enzymes destroyed by high heatOxygen

hard water)
Plant enzymes destroyed by high heat
Oxygen

Слайд 19 H2o – A LITTLE OR A LOT?
Use just

H2o – A LITTLE OR A LOT?Use just enough to coverUsing

enough to cover
Using a little increases cooking time: water

temp drops; recovery
The best method preserves nutrients while maintaining color, flavor and texture

Слайд 20 QUALITY IN COOKED VEGGIES
Color
Appearance on plate
Texture
Flavor
Seasonings
Sauces
Attractive

QUALITY IN COOKED VEGGIESColor Appearance on plateTextureFlavorSeasoningsSauces Attractive combinations

combinations

Слайд 21






Слайд 22 HANDLING VEGETABLES
WASHING
Wash thoroughly
Cold water; veg. sink
Scrub root veggies
Leafy

HANDLING VEGETABLESWASHINGWash thoroughlyCold water; veg. sinkScrub root veggiesLeafy veggies: several timesWash,

veggies: several times
Wash, drain, cover lightly to crisp
SOAKING
Not so

much today
Salt draws out bugs!
Fluff up limp veggies with a dose of ice water!
Dried beans soak to soften before cooking

Слайд 23 PEELING AND CUTTING
Not too much peel!
Uniform pieces
Cut close

PEELING AND CUTTING Not too much peel!Uniform piecesCut close to service; retain

to service; retain moisture
Veggies that brown when cut and

exposed to air: potatoes, eggplant, sweet potatoes
Store in water; water with acid

Слайд 24 PROCESSED VEGGIES

PROCESSED VEGGIES

Слайд 25 FROZEN VEGGIES
Temperature – 0 degrees
Large ice crystals –

FROZEN VEGGIESTemperature – 0 degreesLarge ice crystals – no goodSigns of

no good
Signs of leakage – no good
Freezer burn –

no good
Cook from frozen state
Shorter cooking time; they are par cooked

Слайд 26 CANNED VEGGIES
No puffed or swollen cans
Drained weight is

CANNED VEGGIESNo puffed or swollen cansDrained weight is importantCheck the grade:

important
Check the grade: US Grade A is best; B

or C???? What would we use these for?
  • Имя файла: understanding-vegetables-chapter-16.pptx
  • Количество просмотров: 166
  • Количество скачиваний: 0
- Предыдущая Естественная резистентность
Следующая - Треугольные призмы

Похожие презентации

Виды языковых и коммуникативных игр Для обучения иностранному языку дошкольников и младших школьников Виды языковых и коммуникативных игр Для обучения иностранному языку дошкольников и младших школьников 149
Travelling and Transport Travelling and Transport 123
Интересные факты о городах и достопримечательностях Великобритании Интересные факты о городах и достопримечательностях Великобритании 66
Stars and Stripes Forever Stars and Stripes Forever 167
Russian Food and Cuisine. Russian Food and Cuisine. 150
Would you like to be healthy Would you like to be healthy 143
Особенности урока иностранного языка в рамках ФГОС Особенности урока иностранного языка в рамках ФГОС 158
Презентация Семья Презентация Семья 156
Одежда для Нового Года Одежда для Нового Года 128
Английский язык. Британские художники Английский язык. Британские художники 175
Solar energy Solar energy 185
Презентация к тесту по английскому языку в 6 классе по теме Great Britain/ Conditionals 1,2 Презентация к тесту по английскому языку в 6 классе по теме Great Britain/ Conditionals 1,2 148
Английские сокращения Английские сокращения 126
New Zealand New Zealand 175
Описание внешности Описание внешности 137
What Our Life Will Be Like in the Future? What Our Life Will Be Like in the Future? 176
Поговорим о праздниках Поговорим о праздниках 107
Страдательный залог Страдательный залог 143
Ecotourism in Greece Ecotourism in Greece 128
Презентация Открытый урок - SAVE THE EARTH Презентация Открытый урок - SAVE THE EARTH 176
Презентация Lesson 29 М.З. Биболетова Презентация Lesson 29 М.З. Биболетова 165
Clothes презентация к уроку по иностранному языку (4 класс) Clothes презентация к уроку по иностранному языку (4 класс) 117
New Zealand New Zealand 122
Факты об английском языке Факты об английском языке 138
Jingle Bells Jingle Bells 141
Animal Quiz Animal Quiz 147
Kew gardens Kew gardens 134
Искусство (11 класс) Искусство (11 класс) 148
The Present Simple Tense Настоящее неопределённое время The Present Simple Tense Настоящее неопределённое время 128
Презентация по английскому языку на тему: Спорт в моей жизни Презентация по английскому языку на тему: Спорт в моей жизни 191