HTC 110: Basic Western Cookery | Vegetables and Fruits

1. Function of vegetables
- add colour
- add as accompaniments or side dish
- used as main meal
- certain vegetables can be used as substitute for meal.


2. Nutrients in vegetables
- protein
- fat
- vitamins especially A and E
- mineral
- carbohydrates


3. Various cuts of vegetables.

i. Strip

Chiffonade
- ribbon cut any leaf of vegetables (shredded)
- hair like texture
- uses : garnish

Julienne
- vegetables cut into strips
- 3mm x 3mm x 6cm
- uses: soup, garnish dan stuffing

Battonnet
- stick, commonly denote as small stick rectangular cuts.
- 6mm x 6mm x 6cm
- uses: vegetable accompaniment

ii. Dice

Brunoise
- vegetable cuts into fine dice
- 3mm x 3mm x 3mm
- uses: soup, stuffing and garnish

Macedoine
- diced of mixed vegetables or fruits
- 12mm x 12mm x 12mm
- uses : soup, stuffing and accompaniment vegetables such as cold platter etc.

Paysanne
- vegetables cut into thin square shape
- 12mm x 12mm x 3mm
- uses: soup, stew and braised











iii. Other Cuts

Turned carrot
- cut the carrots by turning them into oval shape
- uses: accompaniment vegetables

Vinchy
- thin circulare cut roughly 3mm thick.
- uses : accompaniment vegetables.

Mirepoix
- roughly cut of vegetables, especially carrot, celery, leek and onion.
- uses : stock (white/brown), roasting, braising

Floret
- used for cauliflower and broccoli.

















iv. Chopped

Tomato concasse
- to chop roughly commonly tomatoes either with seed or seedless.
- finishing for the sauce and garnish

Chopped onion
- small dice of onion and chop it finely
- uses: saute for making sauce, soup etc.

Chopped parsley
- chop finely fresh parsley, wash and squeeze using muslin cloth.
- uses: garnish for sauce, main course, appetizer, soups etc.









4. Ingredients used for aromatic
- In actual practice, the preparation of aromatics are from left over ingredients. It is use to avoid wastage.

Bouquet de Garni
- arrange the vegetables so that they will bind together and then tie up with thread.

Mirepoix
- there are two main groups:
i. 2 portion of red onion, i portion of carrot and one portion of celery.
ii. 1 and half portion of white onion and 1 and half portion of celery.

Sachet
- tie up following in a muslin cloth:
i. bay leaf
ii. pepper corns
iii. cloves
iv. parsley
-sachet is supposed to enhance the food that we are cooking not to over the flavour. strong flaming herbs/spices should be omitted. for example, rosemary, oregano and basil.

Onion Piquet
- onion is inserted with one piece of bay leaf and fastened with several cloves. sometimes it is called as suddod onion.












5. General rules of vegetables cooking


- do not overcook. must Al-Dante.
- cook as close to service time as possible and in small quantities. avoid holding for long period on steam table.
- if the vegetables must be cooked ahead, undercook slightly and chill rapidly. reheat at service time.
- never use baking soda with green vegetables.
- cut vegetables uniformly for even cooking.
- start with boiling, salted water when boiling vegetables.
- cook green vegetables and strong-flavoured vegetable uncovered.
- to preserve colour, cook red and white vegetables in a slightly acid (not strongly acid) liguid. cook green vegetables in a neutral liquid.
- do not mix batches of cooked vegetables.


6. Method of cooking vegetables

i. Blanching


- to cook slightly or partially cook by immersing  the vegetables in boiling water than quickly cooling with cold water.
- there are 2 ways to blanch vegetables.

• Cold water blanching - used for cook whole vegetables such as head of cauliflower.
• Hot water blanching - used for cook smaller size vegetables that have been cut.

- method for blanching vegetables:

• simmer the water. then add a little seasoning.
• add the vegetables
• cook it to desired doreness (Al-Dante)
• drain the liquid
• cooling the vegetables in cold ice water or under running water

ii. Saute

- saute mean to cook quickly over high heat in a small amount of fat.

- method f sauteing vegetables:

• heat the pan, add the fat such as margarine and keep heating.
• add in vegetables
• keep the vegetables in motion in the pan and saute it only until it is very ht and tender to bite.
• serve the vegetables immediately on heated plate.

iii. Galazing

- glaze the vegetables with sugar. this used when sweet flavoured vegetables are needed.

iv. Boiling 

- to cook the vegetables in the boiling water 

- add the vegetables

- cook it to the desired doneness.

- drain the liquid

- service the vegetables or refresh and hold it.

v. Steaming

- to cook in the vapors of boiling water in an enclosed pan r in closed compartment of heavy-duty equipment.

-method of steaming:

• bring the liquid to the full boil and add the seasoning and aromatics.
• add the vegetable to the steamer in a single layer.
• steam the vegetables to the desire doneness.
• serve the vegetables or hold it to other usage.

vi. Microwaving

- to cook the food in microwave oven by using the electromagnet.

- method of microwaving:

• place the vegetable on a suitable dish or plate and cover it.
• place it in a microwave oven and cook it to the desired doneness.
• ready to serve.

vii. Roasting

- to cook by dry indirect heat as in an oven.

-method of roasting:

• place the prepared vegetables in a hot or moderate oven.
• roast the vegetables to desired doneness.
• serve the vegetables immediately.

viii. Deep frying.

- to cook in fat deep enough for food or float.

- method of deep frying vegetables:

• heat the oil a deep-fryer to approximately 176 degree celcius.
• fry the vegetables until it is evenly browned or golden in color.
• remove the vegetables from the deep-fryer and blot it briefly on absorbent paper towel.