2.1: Introduction
- Page ID
- 29359
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)This section includes definitions and directions to be used throughout the Fruits and Vegetables unit.
- Cube – Cut food into uniform cubes approximately ½ inch each dimension, unless the directions specify another size.
- Dice – Cut into uniform cubes, approximately ¼ inch.
- Chop – Cut into small irregular-shaped pieces.
- Mince – Divide food into very small (1/16 inch or less) irregular-shaped pieces with a knife or garlic press.
- Julienne – Cut into thin strips. (match-stick size, about ⅛ x ⅛ x 2 inches)
Raw vegetable preparation:
Cabbage (red or green): Remove outer leaves, and wash remaining head. It is not necessary to remove the entire core. Shred cabbage into bite-size pieces with a chefs’ knife.
Cauliflower: Break small flowerets from the head. Wash.
Carrots: Peel, wash and slice into ¼-inch slices. If the carrot is large, quarter lengthwise before slicing crosswise.
Broccoli: Cut thin spears about 2 inches long. Wash.
Onions: Remove outer skin by peeling or by blanching. Cut off root end. For small onions, leave whole but make an x shaped cut in the bottom, about ½ inch deep. For large onions, cut into bite size pieces. Cook until the flavor is mild.
*To remove skin by blanching: Place onions in boiling water for about 10 seconds. Drain, cool, and slip off skins.
Directions for cooking vegetables for each flavor category:
Do not add salt to a recipe unless the instructor assigns it.
Boiling in a small amount of water
Mild flavored vegetables
- Use only enough water to prevent scorching the vegetables during cooking, approximately ¼ cup water for a one-quart saucepan. Add more if needed to prevent scorching.
- Add vegetable to boiling water, cover pan, and bring back to a boil. Begin timing.
- Boil gently until vegetable is crisp-tender. Add more water if needed.
- Record cooking time.
Boiling in a large amount of water
Brassica Sp. and Allium Sp.
- Boil enough water to cover vegetable.
- Add vegetable to boiling water and bring water back to a boil. Do not cover pan. Begin timing.
- Boil gently until vegetable is done. Crisp-tender for Brassica sp. and until tender for mild flavored and Allium sp.
- Drain vegetable.
- Record cooking time.
Steaming
- Use enough water in the bottom part of a steamer so pan will not boil dry during the cooking period.
- When water in bottom part of steamer is boiling, place vegetable in top of steamer.
- Assemble steamer and cover. Begin timing.
- Cook vegetable in steam over rapidly boiling water until done.
- Record cooking time.
Microwave cooking
- Use a 1-pint baking dish with a tight-fitting lid or plastic wrap appropriate for microwave. Add 2-4 tablespoons water.
- Cook on full power according to microwave oven manufacturer’s directions until done; stir once.
- Record power level in watts and cooking time.