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Unit 6 Basic Principals of Cooking Food
Unit 6 Basic Principals of Cooking Food
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1) Chlorophyll: it is present in all green coloured vegetables such
as cabbage, spinach, green beans, broccoli, peas, etc.
2) Carotenoids: it is present in orange coloured vegetables such as
carrots, pumpkins, sweet potatoes, corns, tomatoes etc
3) Flavons: it is present in white coloured vegetables such as
cauliflower, turnips, potatoes, onion etc.
4) Anthocyanins: it is present in red & purple coloured vegetables.
Beetroot, red cabbage( not tomatoes )
• Tannins : tannins are the complex organic compounds which are
widely distributed in plants. They are responsible for astringent (sharp
flavour) properties. Tannin is also responsible for discolouration in
vegetables when they are cut or cooked.
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CLASSIFICATION OF VEGETABLES
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NUTRITIONAL AND OTHER BENEFITS OBTAIN FROM VEGETABLES
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PIGMENTS
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• Cook or bake the vegetable in their skin.
• Use the minimum amount of liquid during boiling.
• Use the water in which the vegetables are boiled (pot liquor).
• Use the correct cooking medium which can be acidic, alkali aor
neutral.
• Cut the vegetable as near to the cooking time as possible.
• Serve the food as soon as it is ready for the service.
• Keep the oxygen away from the vitamin rich foods by covering them
with water.
• For uniform doneness, cut into uniform sizes before cooking.
• If vegetable must be cooked in advance, slightly undercook
them,cool rapidly in cold water, drain and refrigerate, then reheat
to order.
SHELF LIFE:
TUBERS : 1 WEEK
BULBS : 2 WEEKS
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How to retain the colour of green vegetables
vegetables:-
s.no vegetable Yield% quality
1. French beans 85% Firm, evenly green & break at 90* bent.
2. Beetroot 45% Firm,small, round & leaves on head.
3. Cabbage 80% Firm & heavy
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4. Celery 60% Bright green,tender & have a green
leafs.
5. Corn 25% Moist & green husk.
6. Cucumber 70% Firm & crisp.
7. Brinjals 90% Dark, purple & heavy.
8. Garlic 80% White firm & dry skin.
9. Leeks 80% Outside should be green & fresh.
10. Cauliflower 50% Should have tight bubs & white in
colour.
11. Mushrooms 90% White cap, firm
12. Lady finger 90% Small bright green.
13. Onions 90% Firm & bright skin.
14. Herbs 80% Bright green & crisp.
15. Peas 40- Fresh & firm pods.
50%
16. Capsicum 80% Bright green & shiny.
17. Radish 90% Firm, tender & crisp.
18. Potatoes 80% Pale, yellow, dry skin.
19. Spinach 50% Dark green.
20. Tomatoes 90% Bright red, firm & heavy.
21. Turnips 65% Small, firm & heavy.
22. Lettuce 60% Outer leaves should be fresh & green.
23. Spring onions 70% Bright, unblemished green ends & firm
bulbs.
24. Pumpkin 60% Heavy firm & hard rind.
25. Carrots 70% Fresh, crisp, hard & not too big.
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FRUITS
Types of fruits
Type of fruit Main e.g uses
characteristics
Stoned fruits These have got a Apricots, Used in
single prominent cherries,peaches,plums. jams,pies,puddings
seed present in and sweet dishes.
the middle
Hard fruits These have got Apple ,pears,etc Used in pastries,
hard layer of apples are used for
fibres & garnishing meat
generally firm dishes,
when touched. salads,sauces etc,
waldorf salad, apple
sauce serve with
roast meat etc.
Soft fruits These have got Black & red currants, Generally stewed
soft layer of berries etc. and are used in
fibres and pies and puddings.
should be Also used for jams
handled very and as flavouring
carefully
Citrus fruits These are the Lemons, limes, oranges They are not cooked
fruits which ,grape fruit etc. usually but are
have got acids generally used for
present in them. flavouring and
garnishing
purposes. They are
used to prepare
fruit salad.
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Tropical fruits These are Guavas, bread fruit, They are used to
generally grow in bananas, dates, figs, prepare fruit salad,
the hot region mango, papaya, flavouring and
where the pineapple, litchis etc. garnishing. Mango
temperatures used for jams.
might sore 50*c.
Other fruits These are the Cranberries, They are used to
• Wine fruits fruits which do melons,grapes, passion prepare fruit salad,
• Creepers not fall into any fruits etc. flavouring and
category given garnishing.
above.
STORAGE OF FRUITS
PRESERVATION OF FRUITS
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FRUITS ARE CLASSIFIED INTO THE
FOLLOWING GROUPS
pomegranate, pineapple
USES OF FRUITS
• Fruits are eaten both as fresh and jam marmalade and other
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SALADS
A salad is derived from the Italian word “insalata”. Insalata means a dish
steeped in salt or brine solution. Salads are made up of meat, poultry, fish,
game, shellfish, eggs, vegetables, fruit and milk products and normally serve
cold. They can be made out of single ingredients or a combination of
ingredients. Salads are generally served as an accompaniment to a dish but
can be served as a course itself, an appetizer, sweet course(fruit salad).
SALAD DRESSINGS
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8. Piquant dressing: fench dressing, dry mustard, chopped onion and
paparika powder.
9. Anchovy dressing: French dressing with chopped anchovies.
10. Honey lemon dressing: honey with lemon juice.
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