QUALITY POINTS
QUALITY POINTS:
Vegetable should not contains insect bitites ,spade marks,excess soil and should not be unevern size .
-green leaf vegetables should be firm and should not contain yellow sign.
-flower vegetables should not contain brawn brushing marks.
-fruit vegetables should have good shape,colors and fine texture.
stem vegetables should have crisp texture,they should be fresh and should have no sign of insect btes.
-legume like peas,beans should be well and firm without any insect bites.
-fungi vegetables must be dry or fresh and should not contain any sign of stickness and mould.
STORAGE:
Vegetable should be stored in cool and well ventilated and dry stores arranged in a rack ,dry vegetables stored in genneral stores in separate shelve,vegetables are stored in a chiller at the temperature of 3*c to 5* c or at least below10*c.
BURNOISE:
It is a cued shaped vegetables cuts appoximate size of 1mm or 1/16 inch ,this kind of vegetables cuts are best suited for soup preparation and garnishing menu ex. hot and sour soup.
MACEDOINE:
It is alos a cubed shaped vegetables cuts approximate size of sm or 1/4 inch. it almost looks like a dice cut and also called dice cut,such vegetables cuts are used as accompaniments menu ex. boiled and sante vegetables.
JARDINIERE:
It is a stick shaped vegetables cuts that are cut into a size of approx,2mm*2mm*15mm,such vegetables cut are used for accompaniment.menu ex. jardinerede de lefumes.
JULIENNE:
Julienne is avegetables cut that is cut into stipes of size of approx 1mm ,thick.
It is also called shredding ,such vegetables are used for the preparations of salad ,garnishing ,chowmain etc. carrot,cabbage,lettuce etc. have a good julienne cuts,menu ex. coles law salad.
PAYSANNE:
It is a vegetables cuts of size of approz 10mm or 1/2 inch insides and are cut into trangle or square or circle shape,ther vegetable cuts are used for the preparations of soup.
ex. potage ,paysanne.
HERBS AND SPICES
Herbs are non woody plants used for flavouring foods or for medical purposes ,herbs are the leaves or stem of aromatic plants ,the leaves of herbs contain oil which gives the charavteristic small and flavour ,herbs may be used fresh but the maprities are dried ,so is to ensme contious use throughout the years,among 30 well known herbs only 12 are commanly and widely used in professional cooking .
some ex.ofherbs
-basil-tomato,soup,sauces,lamb etc.
-mint-mint sauce,mint,salad etc.
-oregano-metn,salad,soup poffa
HERBS AND SPICES
-rose mary-sauce ,stew,grilled meat,salad potato poultry
-thyme-soup sauce,pasta,pizza etc.
-tarragon-omelette ,sauce,salad ,mat,dishes etc.
chives-soup salad
-marjoram-prok, fish poultry,egg,dishes etc.
-carrianda-pickles,garnishing soup
-sage-for fat meal dishes
celery-stock,stew,soup etc.
flat leaf parsley salad,meat dish etc. others
dill ,lemon grass bay leaf,chesvil
SPICES
Spices are the natural products obtained from the fruits ,seeds ,roots flower or bark of a tree or plant ,the main function of spices in cooking is to enhance the flavour of the dishes without altering the natural taste of the ingredients,spices should be used with skillss in a right quality other wise itwill spoil dish by being over seasmed.
-dry ginger
-coriander seeds
- carom seds
-coriandes pawdes
-frenugreek seds
-patthan ke phool
-cocks comb flowe
-dry mango powder
-fennelseeds
-onion seeds
-tamarind
-pomeg ranate
-rock salt
-bayleaves
-salt
-star anise
-nutmeg
-turmenepowder
-white peper powder
- red chilli whole
-red chillie powder
-mustard seeds
-cuminseeds
-cuminpowder
-dry fenugreese
-saffron
-cinnamomstick
-rose petals dry
-green cardamom
-cloves
-black cardamom
-mace
-black peper corn
by santosh
LINK REFER.SANTOSH
1 comments:
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