Vegetables part 3

• Catering
• Further Education (Key Stage 5)

Vegetables part 3

Objectives for today:

Name that veg / fruit

Potatoes - origin & dishes

Pickling vegetables - why?

Saute & duchess potatoes

Broccoli

Stuffing & coating

Previous lesson revision

What do you remember from our last session?

Name the produce on the table

Potatoes
where did they come from?
Who made them popular?
Name a potato dish.

From South America in 1586

Antoine-Augustine Parmentier

Fondant, Mash, Dauphinoise, Roast potatoes, Rosti, Gnocchi, Parisienne potatoes, Parmentier, etc, etc. There are so many dishes that can be made from potatoes!

State three advantages of pickling as a method of preservation for vegetables?

State three advantages of pickling as a method of preservation for vegetables?

Adds Flavour

Tenderises the vegetables

Cost effective (usually done at height of season)

Can be stored with out refrigeration (Depends on the form of pickling)

Describe the five main stages when preparing sautéed potatoes with onions

Describe the five main stages when preparing sautéed potatoes with onions

1. (Potatoes)
   
2. - Boiled/steamed
   
3. - Peeled and sliced
   
4. - Shallow fried
   
5. (Onions)
   
6. - Sliced and fried
   
7. - Mixed together, seasoned and sprinkled with chopped parsley

 State four factors in relation to portion control which should to be taken into consideration when

preparing and serving Duchess potatoes.

State four factors in relation to portion control which should to be taken into consideration when
preparing and serving Duchess potatoes.

Duchess potatoes 

 Size

- Consistency of piped shapes

- How many are to be served as a portion

- Cost control of ingredients

- Yield from the recipe

Identify two reasons why steaming is an appropriate cooking method for broccoli florets.

Identify two reasons why steaming is an appropriate cooking method for broccoli florets.

 Moist method of cookery

- Retains nutrients

- Retains natural shape of florets

- Retains colour

Identify two appropriate vegetables for each specific coating or stuffing in the table below

Aubergine

Mushroom

Courgette

Cauliflower

Broccoli

Fennel

Parsnip

Salsify

Rice stuffing 

Pimento

Marrow

Aubergine

Tomato

Courgette

Revision from the past 2 weeks:

What type of fruit are raspberries?

1. Stone fruit
2. Melon
3. Citrus fruit
4. Berries

When are raspberries in season?

1. Winter
2. Autumn
3. Summer
4. Spring

What type of fruit are pears?

1. hard fruit
2. Citrus fruit
3. Stone fruit
4. Tropical fruit

When are pears in season?

1. Year-round
2. Late summer to early autumn
3. Spring to summer
4. Winter to spring

When are cherries in season?

1. Fall
2. Summer
3. Spring
4. Winter

What type of fruit is rhubarb?

1. It is a citrus fruit
2. It is a stem
3. It is a berry
4. It is a tropical fruit

What type of fruit are cherries?

1. Grapes
2. Oranges
3. stone
4. cherries

When is rhubarb in season?

1. Year-round
2. Late summer and autumn
3. Fall and winter
4. Spring

Quality points when buying
asparagus?

State five quality points that should be looked for when buying fresh asparagus.

1. - Size and shape
   
2. - The tips should be tightly furled
   
3. - Look fresh and dry and not shrivelled
   
4. - Stalks should be straight
   
5. - Stalks should be firm not droopy
   
6. - Free from scarring or bruising
   
7. - Free from dirt and sand deposits
   
8. - Best before date

How should soft fruits be stored?

State three storage practices that help maintain the quality of raspberries.

1. Store in plastic, aerated containers or punnets
   
2. - Store in refrigerator
   
3. - Label for stock rotation
   
4. - Store away from strong smelling foods
   
5. - Hold minimum stock

 Explain why deep frying is an appropriate cooking method for Tofu.

1.  Quick method of cookery
   
2. - Less likely to break up during cooking as it is very delicate
   
3. - Adds colour

Please revise for your test next week!