Vegetables part 3

Vegetables part 3
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Slide 1: Slide
CateringFurther Education (Key Stage 5)

This lesson contains 25 slides, with interactive quizzes, text slides and 2 videos.

time-iconLesson duration is: 60 min

Items in this lesson

Vegetables part 3

Slide 1 - Slide

Slide 2 - Video

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)

Slide 3 - Slide

Describe the five main stages when preparing sautéed potatoes with onions

(Potatoes)
- Boiled/steamed
- Peeled and sliced
- Shallow fried
(Onions)
- Sliced and fried
- Mixed together, seasoned and sprinkled with chopped parsley

Slide 4 - Slide

Slide 5 - Video

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

Slide 6 - Slide

Duchess potatoes 
 Size
- Consistency of piped shapes
- How many are to be served as a portion
- Cost control of ingredients
- Yield from the recipe

Slide 7 - Slide

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

Slide 8 - Slide

Identify two appropriate vegetables for each specific coating or stuffing in the table below
Yeast:
Aubergine
Mushroom
Courgette
Cauliflower
Broccoli
Fennel
Parsnip
Salsify

Slide 9 - Slide

Rice stuffing 
Pimento
Marrow
Aubergine
Tomato
Courgette

Slide 10 - Slide

Revision from the past 2 weeks:

Slide 11 - Slide

What type of fruit are raspberries?
A
Stone fruit
B
Melon
C
Citrus fruit
D
Berries

Slide 12 - Quiz

When are raspberries in season?
A
Winter
B
Autumn
C
Summer
D
Spring

Slide 13 - Quiz

What type of fruit are pears?
A
hard fruit
B
Citrus fruit
C
Stone fruit
D
Tropical fruit

Slide 14 - Quiz

When are pears in season?
A
Year-round
B
Late summer to early autumn
C
Spring to summer
D
Winter to spring

Slide 15 - Quiz

When are cherries in season?
A
Fall
B
Summer
C
Spring
D
Winter

Slide 16 - Quiz

What type of fruit are cherries?
A
Grapes
B
Oranges
C
stone
D
cherries

Slide 17 - Quiz

What type of fruit is rhubarb?
A
It is a citrus fruit
B
It is a stem
C
It is a berry
D
It is a tropical fruit

Slide 18 - Quiz

When is rhubarb in season?
A
Year-round
B
Late summer and autumn
C
Fall and winter
D
Spring

Slide 19 - Quiz

Quality points when buying
asparagus?

Slide 20 - Mind map

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

Slide 21 - Slide

How should soft fruits be stored?

Slide 22 - Mind map

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

Slide 23 - Slide

 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

Slide 24 - Slide

Please revise for your test next week!

Slide 25 - Slide