V6 LEARNER NOTES - Industry Training Solutions
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
1
22.2.19
LEARNER NOTES
18497 V6
CULINARY PRODUCTS
AND TERMS
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
2
22.2.19
This pack contains notes and activities relating to the following NZQA Unit Standards:
18497 v6 Demonstrate knowledge of culinary products and terms 8 credits
supervision
These learner notes have been put together to help you prepare for completing the
assessments for the unit listed above. Reading these notes will help you to understand the
subjects and see how your workplace practices relate to each subject.
When you have completed your research and are ready to sit your assessments, please let
your teacher know and they will arrange a time and place for you to complete your
assessments under supervision.
Contact details
Please feel free to contact us at any time if you need any help while working through your
learner notes and activity pack, or if you have any questions at all.
Email: support@its.ac.nz
Call: 0800 464 487
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
3 22.2.19 CONTENTS Describing food .................................................................................................................... 4 Cooking methods ................................................................................................................. 6 Culinary terms ...................................................................................................................... 7 Cuts of beef ........................................................................................................................ 10 Cuts of lamb ....................................................................................................................... 12 Cuts of pork ........................................................................................................................ 14 Cuts of chicken ....................................................................................................................15 Fish ..................................................................................................................................... 16 Characteristics of Shellfish.................................................................................................. 18 Cheese ................................................................................................................................ 19 Beans .................................................................................................................................. 20 Common vegetables........................................................................................................... 21 Fungi................................................................................................................................... 22 Leafy salad vegetables ....................................................................................................... 22 Common types of salad ...................................................................................................... 23 Fruit .................................................................................................................................... 24 Herbs and spices ................................................................................................................. 25 Spices ................................................................................................................................. 27 Soups .................................................................................................................................. 30 Sauces ................................................................................................................................ 32 Salad dressings ................................................................................................................... 32 Cold sauces ..........................................................................................................................33 Mustards............................................................................................................................. 34 Hot sauces .......................................................................................................................... 34 Pasta....................................................................................................................................35 Noodles ............................................................................................................................... 37 Grains .................................................................................................................................. 37 Bread .................................................................................................................................. 38 Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
4
22.2.19
CULINARY PRODUCTS AND TERMS
Standard industry texts:
• Foskett, D., PaskinsP., and Ceserani, V. (2010), The Theory of Hospitality and
Catering (12th edition) London: Hodder and Stoughton
• Lillicrap, D.R., Smith R., and Cousins, J. (2014), Food and Beverage Service (9th
edition) London: Hodder and Stoughton
• Christensen-Yule, L., Neil, L., and McRae, H. (2012), The New Zealand Chef (3rd
edition) Auckland, NZ: Pearson Education
DESCRIBING FOOD
Adjectives are used to describe the ingredients used or the dish presented to the customer.
They tell the customer about the texture (feel), colour, taste (flavour) and aroma (smell).
The customer can also use them to describe ingredients to you they don’t recognise.
TEXTURE
How does the food feel?
• Dry - not wet.
• Moist - little wet.
• Tender - easy to cut or chew.
• Rubbery – having an elastic texture.
• Crumbly - easily breaking into small fragments.
• Greasy - containing or covered with fat or oil.
• Creamy - resembling cream
• Crunchy - firm and making a loud noise when it is eaten.
COLOUR
Colour is the first thing people notice about food. There is an expectation for food to look a
certain way e.g. custard tart to be yellow. Colour can also categorise foods: white and red
meats or white and yellow cheeses. They can also influence sales e.g. green connotes eco-
friendliness and healthiness while red and yellow are chief food colours, arousing the taste
buds and stimulating the appetite.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
5
22.2.19
TASTE
Our tongue recognises five basic tastes or combinations of these:
1. Sweet – from the amount of sugars in the food
2. Sour – from the acids in the food e.g. citric acid in lemons
3. Salt - from the amount of sodium in the food e.g. celery, beets
4. Bitter – from the number of alkaloids in the food e.g. artichokes, brussel sprouts
5. Savoury - from the amount of free glutamates in the food e.g. matured cheeses
Examples of describing tastes:
• Bitter - having a strong, often unpleasant taste e.g. coffee, dark chocolate.
• Sweet - usually an enjoyable taste of sugar.
• Bland - boring, not interesting.
• Sour - having a sharp taste e.g. yogurt, lemon.
• Spicy - having strong flavours from spice.
• Savoury - not sweet e.g. bread.
• Rich - rich food has a lot of butter, cream, or eggs in it.
• Smoky - tasting (or smelling) of smoke
• Subtle - not immediately obvious or noticeable
AROMA
These words are like the taste adjectives as our
sense of smell and taste are closely linked. The
aroma reaches the nose before the food reaches
the mouth and we can taste it.
• Acrid - pungent, bitter, food can
acquire this quality when cooked
over a wood fire.
• Delicate – subtle, never
overpowering.
• Fresh - clean, crisp as newly picked fruit or vegetables, or warm as newly
baked bread hot from the oven
• Heady – potent, thrilling, intoxicating, powerful, strong
• Savoury - spicy, pungent, flavoursome.
• Sweet - pleasing and easy on the palate
Or foods themselves can describe either taste or aroma: lemony; citrusy; garlicky; gingery.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
6
22.2.19
COOKING METHODS
BAKING
Food is cooked in the dry heat of an oven. Heat is transferred from the warm air and
container to the food. Most commonly used for cakes, biscuits, pies, bread.
BOILING
Boiling is the method of cooking food in boiling water (100oC) or other water-based liquids
such as stock or milk. Simmering (83o – 98oC) is gentle boiling, while in poaching the
cooking liquid moves but scarcely bubbles.
ROASTING
Food is cooked in the dry heat of an oven, or on a spit, but basted with fat and oil to keep it
moist. Most commonly used for large cuts of meat such as leg of lamb, beef, pork, and
vegetables such as potatoes, carrots, kumara.
POACHING
Poached food is cooked in liquid (water, milk, stock etc) heated to between (71–82 °C). The
food can be completely covered in the liquid (e.g. when poaching eggs) or partially covered
(e.g. poaching fish).
STEAMING
Food is cooked in steam or water vapour. It is not immersed/covered in water.
BRAISING
Braised food is cooked slowly in an oven in a covered pot or casserole dish. The food sits in
liquid but is not completely covered by the liquid.
GRILLING
Grilled food is cooked by dry heat radiated from a heat source such as a salamander or
barbeque.
FRYING
Frying is the cooking of food in oil or another fat.
• Sautéing- is a method that uses a relatively small amount of oil or fat in a shallow
pan tossing while cooking over relatively high heat.
• Stir frying - a Chinese cooking technique where ingredients are fried in a small
amount of very hot oil while stirred in a wok.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
7
22.2.19
• Pan frying - minimal use of cooking oil or fat using just enough oil to lubricate the
pan. For greasy foods no oil or fats may be needed. Pan frying can serve to retain
the moisture in food and is typically flipped at least once to make sure cooking of
both sides.
• Shallow frying - oil-based cooking technique used to prepare portion-sized cuts of
meat and fish, and patties such as fritters or vegetables. Food is often battered. It is
a high-heat process, promoting browning. Since the food is only partly submerged,
it must be turned over partway through the cooking process.
• Deep frying - food is submerged in hot fat, commonly oil. Normally, a deep fryer or
chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used.
Deep frying may also be performed using oil that is heated in a pot. Deep frying is
classified as hot-fat cooking method. Typically, deep frying foods cook quickly: all
sides of a food are cooked simultaneously
STEWING
A stew is a combination of solid ingredients cooked in liquid and served in its gravy, it could
also be called a soup. Generally, stews have less liquid than soups, are much thicker and
require longer cooking over low heat. Stews are typically cooked at a relatively low
temperature (simmered, not boiled), allowing flavours to mingle.
CULINARY TERMS
CANAPÉS
Bite-sized, cold finger food. Canapés are made from small pieces of bread, toast, crackers
or even vegetables like a slice of cucumber, topped with small pieces of savour food such as
meat, seafood, pickles, egg etc and decoratively garnished.
CROUTONS
Small cubes of toasted or fried bread. They add a crisp/crunchy texture to dishes.
BAIN MARIE
A water bath kept at a constant temperature to ensure cooked food is kept warm. Food is
stored in containers sitting over the bath. It can also be used to control the cooking process
of delicate foods such as crème brulée.
TABLE D’HÔTE
A type of menu with a fixed number of courses. There is limited choice within each course
and the selling price is fixed for the menu.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
8 22.2.19 A LA CARTE A type of menu where the choice is generally more extensive and each dish is priced separately. Dishes are cooked or finished to order. DU JOUR Is a French term meaning ‘of the day’ and refers to menu specials available on the day. For example, soup du jour – soup of the day. PÂTÉ A spread made with finely ground or minced liver (or other offal or ground meat), seasoning, herbs, fat and wine. It is cooked first and then usually served cold and can be spread on bread, toast, crackers etc. TERRINE A terrine is like pâté but with a coarser texture and cooked in a terrine mould – a rectangular high sided container (like a loaf pan). The top of the terrine is usually decorated with herbs or other garnishes, and/or jelly. CARPACCIO An Italian term for very thinly sliced raw beef or fish. The outside may be seared before slicing. Parmesan cheese, capers and olive oil may be sprinkled on it before serving. A cold sauce, such as aioli, may also be served with it. CONCASSE Means ‘coarsely chopped’. For example, skinned and deseeded tomatoes are coarsely chopped, and may be mixed with herbs, to make tomato concasse. PAUPIETTE Thin slices of meat (or fish) are spread with a savoury mixture and rolled up before cooking. Beef olives are an example of paupiettes. RAGOUT A rich thick stew, originally from France, made from beef, sometimes with vegetables, and often flavoured with wine, herbs and seasoning. FARCE A filling or stuffing. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
9 22.2.19 CASSEROLE A casserole dish is a high sided container with a tight-fitting lid. Food is cooked in the dish in the oven, with a small amount of liquid such as stock. The cooked dish is also referred to as a casserole. SOUFFLÉ A light, airy sponge-like dish served in a straight-sided dish direct from the oven. It rises because air is trapped in the whipped egg whites. They are tricky to make because if left out of the oven too long it collapses because the air escapes. A soufflé can be sweet or savoury. FLAN A flan is a round open pie with no pastry topping. It is usually lined with a short crust pastry. It can be savoury or sweet. COMPOTE A chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup (which may contain liquor and sometimes spices). The fruit keeps its shape because of the slow cooking. CREPE A thin pancake. A classic example is crêpe suzette, a sweet pancake served with lemon. DARIOLE A small, high-sided, cylindrical mould used to cook small pastries, puddings etc. INFUSION Plant leaves (or flowers or other parts) steeped/brewed/left for a few minutes in hot water to extract the flavour. As well as teas, cold infusions of herbs such as tarragon, chilli, garlic or lemon are used to make flavoured oils. PETIT FOURS Tiny cakes, biscuits, pastries or sweets. Usually highly decorated. HORS D‘OEUVRES A variety of items such as olives, sliced meats, canapes, etc that are served before a meal. It can also mean a light dish served before a meal (an appetiser or starter). Hors d’oeuvres are designed to stimulate the appetite for the food to follow. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
10
22.2.19
BUFFET
A selection of prepared food arranged or tables or serving areas where customers can
choose what food they want and serve themselves. Food may be hot and/or cold, savoury
and/or sweet.
CUTS OF BEEF
Eye fillet (or fillet)
Is an oblong shaped cut that spans between the short loin and
the sirloin. It sits beneath the ribs next to the back bone and
does very little work, ultimately making it an incredibly tender
and succulent cut. It can be roasted whole or cut into steaks and
shallow fried or grilled.
Minute steaks
The minute steak can be cut from a variety of muscles but is
often from the thick flank. It is cut thinly (about 1 cm) and
should be cooked at a high temperature for a very little time.
Best shallow fried or grilled.
Rib or short ribs
Also known as spare ribs, short ribs are taken from the
forequarter after the brisket is removed. They are made up of
the rib bone and layers of rib meat and fat. Marinating the ribs
before cooking is recommended. They can be cooked on a
barbeque or roasted in the oven.
Rump
This boneless piece of beef is cut from the hindquarter and
generally has a mix of textures and levels of tenderness. This cut
is best and most tender when roasted or diced for slow cooking,
but can also be quickly shallow fried or grilled.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz11
22.2.19
Sirloin
The sirloin is from the lower portion of the ribs, continuing off
the tenderloin from which eye fillet is cut. Sirloin is considered
to be a premium prime cut with a fine grain and may have some
marbling. Sirloin can tolerate high temperatures, which makes
is ideal for roasting whole, or being sliced into steaks and grilled
or shallow fried.
Rib and rib eye
The rib roast and rib eye steaks are cut from the rib primal
portion of the rib section. It has a smooth, fine texture and
exceptional tenderness. A rib roast is slow-roasted in the oven.
When individually sliced between the ribs, it becomes a rib eye
steak that is best when shallow fried or grilled.
Scotch
The scotch fillet is cut from the whole boneless eye of the rib.
The cut has a slightly open grain and some marbling in addition
to a strip of fat that runs through the length of the scotch fillet.
It can be roasted whole, or cut into steaks and shallow fried or
grilled.
T-bone
The t-bone is a cut that combines fillet steak and sirloin on either
side of the bone. A large steak, it is best shallow fried or grilled.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz12
22.2.19
CUTS OF LAMB
Shoulder chops
Shoulder chops come from the lamb shoulder and contain a
higher level of fat and connective tissue. Typically, shoulder
chops are thinner than other cuts of lamb, and they can be braised
slowly or cooked quickly by shallow frying or barbequing.
Loin chops
Cut from the portion of the loin from the 13th rib to the point of
the hip bone, between the rack and the rump. Due to the fat
interspersed within the lean component, loin chops require longer
cooking to bring out the flavour and tenderness. They can be
shallow fried or grilled.
Cutlet
Derived from the loin and cut from the rack, the cutlet is made up
of the eye of loin muscle, a rib bone and a cap of fat. During
cooking, the cap helps the cutlet retain moisture and imports a
rich flavour into the meat. Cutlets are tender and suit high
temperature cooking methods such as shallow fry or grill.
Rack
A full lamb rack has 6 or 8 ribs joined to the eye of the loin muscle.
The lamb rack is the most tender, lean meat which suits roasting
or barbequing. Or, it can be cut into cutlets for shallow frying or
grilling.
Shank
Lamb shanks are a popular ingredient on winter menus do to their
fabulous texture and rich flavour. Shanks are from the bottom
section of the leg just below the lower leg joint. They are best
braised in a slow cooker or oven.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz13
22.2.19
Noisette
The noisette is a small medallion made from the eye muscle of the
lamb’s loin, which is in the lumbar region also known as the
saddle. It is a lean and flavoursome cut which is traditionally
shallow fried but can also be grilled.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz14
22.2.19
CUTS OF PORK
Pork escalopes
Pork escalopes are made from slices of pork fillet, or the eye
of the loin. They look like thin steaks. They are beaten flat
(about 5mm thick). They are then often crumbed and fried.
Eye fillet
The eye fillet is the tender loin muscle from under the spine.
It is the leanest, most tender cut available and the healthiest
choice. It can be roasted whole, or cut into steaks and cooked
quickly on a high heat by shallow frying or grilling.
Loin chops
A pork chop is loin cut taken from the middle to rear of the
back. Pork chops are leaner than other cuts of pork and suit
shallow frying or grilling. They are less tender than the eye
fillet.
Spare ribs
The spare ribs are cut from the lower portion of the pig,
specifically the belly and breastbone. They contain more
bone than meat, and also quite a bit of fat, which means they
are not a tender cut and are suited to long slow roasting or
barbequing.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz15
22.2.19
CUTS OF CHICKEN
Breast
The chicken breast is very tender and quick to cook. It has
been taken off the bone, and can be cooked with the skin on or
off. It can be cooked by shallow frying, grilling, roasting or
poaching
Drumstick
This is taken from the leg of the chicken. It usually has the skin
and some fat left on. It is not as tender as the breast, but
because it is a working muscle, it generally has more flavour.
The best cooking methods are roasting or barbequing.
Wing
The wings have a lot of skin and bone, and not a lot of meat
compared to other chicken cuts. They used to be thrown away
or used to make stocks, but now they are popular as a dish on
their own, particularly in America. The benefit from slow
cooking to make them tender. They can be roasted, baked,
deep fried, or barbequed.
Thigh
The thigh is the top part of the chicken leg. It can be skinless or
with the skin on, and boned (cutlet) or left with the bone in. It
is not as tender as the breast, but has more flavour and suits
longer cooking. The thigh is best roasted, braised, grilled or
barbequed.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz16 22.2.19 FISH CHARACTERISTICS OF FISH Tarakihi Snapper Orange roughy Type – round Type – round Type – round Texture – medium firm Texture – medium Texture – medium-firm Oil content – very low Oil content – medium Oil content – medium-high Groper (Hapuku) Blue cod Flounder Type – round Type – round Type – flat Texture – firm Texture – firm Texture – soft Oil content – low Oil content – very low Oil content – low Bluenose (Warehou) Sole King salmon Type – round Type – flat Type – round Texture – firm Texture – soft Texture – medium Oil content – low Oil content – low Oil content – high Gurnard Bluefin tuna Type – round Type – round Texture – firm Texture – medium-firm Oil content – very low Oil content – medium Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
17
22.2.19
CUTS OF FISH
Fillet
A fish fillet is the flesh of a fish which has been cut or
sliced away from the bone by cutting lengthwise along
one side of the fish parallel to the backbone.
Darne
A darne is a thick, cross-section cut from a round fish,
perpendicular to the spine. Steaks often retain part of the
backbone.
Délice
A délice is a folded fillet of fish. Typically fillets from flat
fish such as sole or flounder are used. The fillet is folded in
on both sides or threaded through the thick end.
Goujons
Goujons are finger sized strips cut from the fillet. They are
often crumbed and fried.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz18 22.2.19 CHARACTERISTICS OF SHELLFISH Shellfish are mainly categorized into crustaceans and molluscs. Crustaceans have crusts on top or a shell, which act as armour. They are either cooked in the shell or out of the shell depending on the end product desired. Molluscs are shellfish that have a hard, inedible shell. They can have a single shell, like abalones or snails; or two shells, like cockles or oysters. Crayfish Scallops Prawns Type – crustacean Type – molluscs Type – crustacean Texture – medium-firm Texture – medium Texture – medium-firm Oil content – low Oil content – low Oil content – very low Crabs Pipis Green shell mussels Type – crustacean Type – molluscs Type – molluscs Texture – firm Texture – firm Texture – medium-firm Oil content – very low Oil content – very low Oil content – low Oysters Cockles Type – molluscs Type – molluscs Texture – soft Texture – firm Oil content – medium Oil content – very low Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
19 22.2.19 CHEESE CHEDDAR: A yellow cheese (some ‘red’ variations), slightly savoury with a n acid tang and a lingering flavour. Aged cheddars are stronger tasting. It is a hard cheese that has its origins in Britain. EDAM: A pale yellow/yellow cheese with a mild sweet and nutty taste. Traditionally it is pressed into the shape of a slig htly flattened ball coated in a red wax (black wax indicates that it has been aged for at least 17 weeks. It is a semi-soft cheese that has its origins in the Netherlands. FETA: Feta is a white cheese. It has a milky, fresh acidity and may taste salty. It may be made from sheep, goat or cow’s milk. It holds it shape but usually crumbles eas ily. It is a fresh cheese that has its origins in Greece. GOUDA: A yellow cheese with a sweet and fruity flavour that becomes more complex with age. Mature gouda becomes granular and can be grated. It is a semi-soft cheese that has its origins in the Netherlands PARMESAN: Yellow, almost pale brown, cheese with a sweet and fruity aroma , and strong, rich taste. Only small amounts need to be used to give flavour. It is a hard cheese that has its origins in Italy. BRIE: Has an edible, downy white rind and cream-coloured, buttery-soft interior that should ‘ooze’ when at the peak of ripeness. Usually made in rounds and sold as a round or wedge of a round. It is a soft ripened with white rind cheese that has its origins in France. CAMEMBERT: Has an edible, downy white rind and cream-coloured, smooth, creamy interior. Not quite as creamy as brie. Also, usually made in rounds. It is soft ripened with white rind cheese that has its origins in France. GORGONZOLA: An off-white/ivory-coloured cheese thickly streaked with bluish-green veins. It is rich and creamy with a savoury, slightly pungent flavour. It i s a blue cheese that has its origins in Italy. RICOTTA: White, with mild, slightly sweet flavour. Low fat. Typically sold in containers as it does not hold its shape. It is a fresh cheese that has its origins in Italy. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
20
22.2.19
BEANS
Broad beans
Only the seeds of the broad bean are eaten. When they
are young, the seeds can be eaten with the skin on and
can be boiled, steamed or stir-fried and served as a
vegetable. The seeds from older beans are usually
peeled before eating, they can be blanched and pureed,
or blanched and added to salads.
French beans
French beans are long, thin, round green beans with
thin skins. The whole bean (pod and seeds) is used, and
they are best used when young to avoid stringiness.
They can be steamed, boiled or stir fried and served as a
side vegetable, either whole or sliced; used as an
ingredient in casseroles or risotto; blanched and added
to salads such as potato, pasta, or leaf salads.
Runner beans
Runner beans are long, flat green beans with a thick
skin. The whole bean (pod and seeds) is used, and they
are best used when young to avoid stringiness. Young
beans can be used in a similar way to French beans,
steamed, boiled or stir fried; or older beans with strings
removed can be used as an ingredient in ratatouille,
soups or stews.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz21
22.2.19
COMMON VEGETABLES
Asparagus
Asparagus is the stem of the plant when it first
emerges from the ground in spring (a shoot). It is
green or purple. Small scale-like leaves grow along
the sides and are tightly bunched at the tip. The
flesh is firm and fibrous. It has a distinctive, slight
sulphur flavour and succulent texture.
Kumara
A tuber (grows underground on the root of the plant)
from the sweet potato family. It is available in red
(purple), gold and orange varieties. Cooked flesh is
sweet tasting, soft and buttery. Gold and orange
varieties are sweeter than red.
Eggplant
An eggplant (aubergine) is the fruiting part of the
plant. Common varieties have a very dark purple skin
and creamy coloured flesh with small, edible seeds.
They are shaped like an elongated pear. (Also, light
purple, striped, and white types; some banana
shaped, round and/or mandarin-sized). Eggplant has
a mild flavour and is normally cooked with stronger
flavoured foods.
Shallot
Shallots are bulbs. They are smaller than brown and
red onions; about the same size or slightly larger
than pickling onions. They have coppery-brown
papery skin. They have a more delicate, sweeter
taste and finer texture than onions.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz22
22.2.19
FUNGI
Portobello mushrooms
Portobello mushrooms have brown gills and fleshy white
cap with a brown skin. They are usually larger than white
button mushrooms. They are flat and open (you can see
the gills) and have a dense, earthy flavour. The stalks are
usually removed before use, and the caps wiped or
washed to remove soil.
Black truffles
Truffles are firm, irregular shaped, roundish fungi that
grow below ground. Black truffles have a black exterior
and black to dark grey flesh. They have a strong earthy
flavour, but white truffles are more delicately flavoured
than black ones. They are used raw and unpeeled by
grating them directly into dishes at the end of cooking.
LEAFY SALAD VEGETABLES
Cos lettuce
Also called romaine lettuce. It forms an elongated
(stretched out) loos head. The bright green leaves are
crisp and sharp flavoured.
Rocket
The dark green, deeply lobed leaves have a spicy piquant
flavour. It is ideal to mix with other lettuce leaves and is
commonly found in commercially available lettuce leaf
mixes. The wild type (arugula) is spicier than commercial
‘salad’ types, with a narrower leaf.
Mesclun
Mesclun is the French term given to a mixture of tender
young gourmet salad greens. It contains combinations of
salad leaves and herbs that vary with the time of year and
from brand to brand. The traditional mix is chervil,
arugula, endive and a mix of lettuces in equal quantities.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz23
22.2.19
COMMON TYPES OF SALAD
Caesar
A Caesar salad is a green salad of cos lettuce and
croutons. The dressing consists of olive oil, lemon juice,
mustard, garlic, salt, pepper, parmesan cheese,
Worcestershire sauce, egg yolk, whisked together into a
smooth emulsion. It is tossed through the lettuce right
before serving. Garnish with shaved parmesan.
The Caesar salad is named after an Italian (American)
chef, Cesare Cardini and is attributed to being created
while he was working in a restaurant in Tijuana, Mexico.
Nicoise
The Nicoise salad is a salad that originated in the French
city of Nice, in the south of France. It is traditionally
made of tomatoes, hard-boiled eggs, Nicoise olives,
anchovies, and dressed with olive oil. Modern versions
can include cooked green beans, potatoes, lettuce and
tuna (either canned or fresh). It is dressed a vinaigrette
of red wine vinegar, garlic, extra virgin olive oil. It is a
composed salad where the ingredients are laid out, not
tossed together, and the dressing is drizzled over the
top.
Waldorf
The Waldorf salad at New York’s Waldorf-Astoria Hotel
in 1896. The original recipe contained only apples,
celery and mayonnaise. Chopped walnuts later become
an integral part of the dish. The ingredients are tossed
together with the mayonnaise so all pieces are coated,
and usually served on a bed of lettuce.
Potato salad
Potato salad was most likely developed in Germany in
the 16th century, these early potato salads were made
by boiling potatoes in wine or a mixture of vinegar in
spices. The German style potato salad is now generally
made with bacon, onion and vinegar dressing. The
American style potato salad is dressed with
mayonnaise. There is no one way correct way to make
potato salad; numerous regional variations exist.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz24
22.2.19
FRUIT
Stone fruit
A stone fruit has a large "stone" inside. The stone is
sometimes called the seed, but the seed is inside the
stone. The stones can also be called a pit. Examples of
stone fruits are apricots, peaches, nectarines, plums,
lychees, mangoes, and cherries. These fruits are edible
and used frequently in cooking.
Hard
Most hard fruit are ‘pipfruit’, which refers to apples and
pears, because of the small hard seeds (pips) in the centre
of the fruit. Other hard fruit include nashi, quince, crab
apple.
Citrus
Citrus have like with a leathery rind or "peel” like oranges,
and lemons. Most are juice-laden, which contains a high
quantity of citric acid giving them their characteristic
sharp flavour. Other types of citrus fruit include limes,
mandarin, grapefruit.
Soft
Most soft fruits come in the form of berries. A berry is a
small, pulpy, edible fruit. Typically, berries are juicy,
rounded, brightly coloured, sweet or sour, and do not
have a stone or pit, although many pips or seeds may be
present e.g. strawberries, raspberries, blueberries,
blackberries, cranberries, boysenberries.
Vine
As the name suggests, vine fruit grown on a vine. The
grapevine is one of the world’s oldest cultivated plants.
Other varieties of vine fruit include passionfruit, kiwifruit,
watermelon, rockmelon, honeydew melon.
Tropical fruit
Tropical fruits are cultivated mostly in countries with
warm climates. The only character that they share is frost
intolerance. Common tropical fruits include bananas,
pineapple, feijoa, fig, guava, mango, lychee, persimmon,
tamarillo, dates.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz25
22.2.19
HERBS AND SPICES
HERBS
Herbs are plants that are savoury, or aromatic used for flavouring or garnishing food. Herbs
differ from vegetables as herbs, like spices, are used in small amounts and provide flavour
rather than as ingredients to food. Culinary use typically distinguishes herbs from spices.
Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried),
while spices are usually dried and produced from other parts of the plant, including seeds,
bark, roots and fruits. Common herbs include:
Basil
Basil is peppery with a mild anise flavour, and a strong,
pungent, often sweet smell. It is best added at the end of
cooking.
Chervil
Otherwise known as French parsley, it is a delicate herb
related to parsley. It has a peppery bite and a clean, light
flavour which can cut down on heavy creaminess in pasta
and egg recipes. The aroma of chervil is sweet smelling.
Chives
Have a refreshingly light oniony taste, which helps cut
down on the heaviness of rich foods. When finely
chopped, chives work well as a garnish. They have a
delicate oniony aroma.
Dill
The fernlike leaves of dill are aromatic and are often used
in pickling. It has a strong distinctive taste that is like a
combination of fennel, anise and celery. The aroma is
faint, almost similar in scent to aniseed.
Marjoram
Has a grassy, lemony taste that is almost sweet. It looks
very similar to oregano, but is sweet, while oregano is
spicy. Its aroma is sweet, woody and slightly
campherous. It is used extensively in Mediterranean
cuisine.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz26
22.2.19
Rosemary
Has a slightly minty, sage-like, peppery, balsamic taste
with a bitter, woody aftertaste. It is a woody herb with a
slight piney and tea-like aroma.
Sage
Sage comes in many different varieties, and the flavour
varies from mild to a warm spiciness depending on the
variety. It has a musky and camphorous aroma with
astringent notes.
Tarragon
Is strong and tangy with lingering lemon, anise and basil
undertones and a sweet aftertaste. Gently crushing
tarragon leaves releases a sweet aroma with tones of
liquorice and pine.
Bay leaves
Bay leaf can be whole or ground dried pieces of the plant.
They are pungent and have a sharp, bitter taste. When
dried, the fragrance is herbal, slightly floral and
somewhat similar to oregano and thyme. The leaves are
most often used whole and removed before serving.
Thyme
Has a piney and peppery taste with bitter, slightly lemony
and minty notes. It has an herbaceous and slightly floral
aroma. Common garden thyme has short woody stems
(sprigs) with tiny grey-green leaves.
Parsley
Has bright green flat or curled leaves. It has a vibrant,
aromatic flavour with a slightly lemony aroma. Parsley is
typically added toward the end of cooking as heat can
destroy its flavour. The stalks are stronger flavoured than
the leaves.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz27 22.2.19 BOUQUET GARNI Bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. Bouquet garni means ‘bunch of herbs’ in English. The bouquet is cooked with the other ingredients and is removed before to eating. Liquid remaining in the bouquet garni can be wrung out into the dish. Herbs traditionally used include bay leaf, thyme, parsley stalks. SPICES A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring, colouring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Many spices have antimicrobial properties (kills microorganisms). Spices are more commonly used in warmer climates, which have more infectious diseases. The use of spices is prominent in meat susceptible to spoiling. A spice may be available in several forms: fresh, whole dried, or pre- ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
28
22.2.19
Caraway
Caraway seeds have a strong earthy/bitter/slightly
aniseed taste and aroma. They can be used whole or
ground. Its strong flavour can dominate other flavours.
Chilli
Dried chilli peppers have many different flavours, ranging
from earthy, floral, fruity, hot, smoky and sweet –
depending on the variety. They can be used whole, as
crushed chilli flakes, or ground. Chilli is used to add spice
and heat to a dish.
Cinnamon
This warm, aromatic spice has a reddish brown colour
and a bittersweet flavour. Great for baking as well as
adding an earthiness to stews, chillies and curries. It can
be used as a whole quill, or ground.
Cloves
The taste of cloves is fruity, but sharp and bitter with a
hint of heat. The aroma is warm with peppery
undertones. Cloves are actually dried, aromatic flower
buds of a tree in the family Myrtaceae. They can be used
as the whole flower, or ground.
Coriander
The spice coriander comes from the dried fruit or seeds of
the coriander plant. They can be used as the whole seed,
or ground. It has a lemony citrus aroma when freshly
ground, with a warm, nutty and spicy flavour.
Ginger
Ginger is a rhizome that grows under the ground. For use
as a spice, it is dried and ground. It is peppery and warm
with lemon undertones and a fiery taste, and has a
pungent aroma.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz29
22.2.19
Nutmeg
Nutmeg is the dried seed of a fruit. It has a piney,
camphorlike aroma and the flavour is spicy, sweet and
slightly bitter with hints of clove. It is used ground.
Saffron
Saffron comes from the stigmas of the flower. The
stigmas are harvested and processed by hand which is
very labour intensive and the reason why saffron is
considered the world’s most expensive spice. Only a few
threads of saffron are needed to add to a recipe. It has a
warm, floral aroma with a delicate, honey-like, earthy
taste with bitter back notes.
Turmeric
Turmeric is closely related to cardamom and ginger. For
use as a spice, it is dried and ground. Turmeric has a
complex, rich and woody aroma. The flavour is mildly
sour and bitter, slightly pungent, warm and musky.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz30
22.2.19
SOUPS
Soup is a liquid food, generally served warm or hot (but may be cool or cold), that is made
by combining ingredients of meat and/or vegetables with stock, juice, water, or another
liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a
pot until the flavours are extracted, forming a broth.
In traditional French cuisine, soups are classified into two main groups: clear soups and
thick soups. The established French classifications of clear soups are bouillon and
consommé. Thick soups are classified depending upon the type of thickening agent used:
• purées are vegetable soups thickened with starch
• bisques are made from puréed shellfish or vegetables thickened with cream
• cream soups may be thickened with béchamel sauce
• veloutés are thickened with eggs, butter, and cream
Other ingredients commonly used to thicken soups and broths include egg, rice, lentils,
flour, and grains. Many popular soups also include pumpkin, carrot, and potato.
Soups are like stews and there may not be a clear distinction between the two. However,
soups generally have more liquid than stews.
TYPES OF SOUP
BISQUE
Bisque is a smooth, creamy, highly seasoned soup of French origin,
classically based on a strained broth of crustaceans. The key
ingredient is crustaceans. A Lobster bisque, for example, contains
lobster or crayfish. It is lightly thickened with either a roux, or rice,
and the ingredients are blended and strained before serving to
produce a smooth texture. Extra lobster is used as a garnish. The soup is usually a pale
orange colour.
CHOWDER
Chowder is a type of soup prepared with milk or cream and potato and
thickened with broken crackers, crushed ship biscuit, or a roux.
Variations of chowder can be seafood or vegetable, but the key
ingredient is traditionally molluscs, such as clams or mussels. It is not
usually blended or strained before serving so has a chunky texture.
Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz31 22.2.19 PUREE Pureed soups are soups that are thickened through pureeing or blending their main ingredients. Main ingredients for most pureed soups are pulses, vegetables or potatoes. Those ingredients define the type, taste and the thickness of the soup. A popular example is pumpkin soup. CREAM A type of thickened soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed or blended to thicken the soup before the cream is added, or can be thickened with a roux. The finished soup has a smooth texture and rich flavour even when simple ingredients such as grains, vegetables, meat or fish are used as the basis for the soup. A good example is cream of broccoli soup, which is thickened with a roux. BROTH A broth is a non-thickened soup consisting of meat or vegetables cooked in stock. It is served containing the meat, diced vegetables and any other ingredients used. CONSOMMÉ A consommé is a clear, non-thickened soup made from richly flavoured stock that has been clarified, a process that uses egg whites to remove fat and sediment. It has all the solid ingredients removed/strained out before serving. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
32 22.2.19 SAUCES A sauce is a liquid, cream, or semi-solid food, served on or in preparing other foods. They add flavour, moisture, and visual appeal to a dish and are not normally consumed by themselves. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savoury dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. In restaurants they may be freshly prepared by the cook. Many sauces are sold pre-made like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressings. Sauces made by deglazing a pan are called pan sauces. SALAD DRESSINGS A salad dressing is a type of cold sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavouring that can be mixed into salad greens or salad items being prepared. Salad dressings have evolved into many different types and varieties that maintain old recipes as well as new and contemporary types of ingredients. VINAIGRETTE Vinaigrette is a mixture of oil and vinegar. As a general rule, the ratio for making a vinaigrette is 3 to 1: 3 parts oil to 1 part vinegar or acid. It is a temporary emulsion that separates back to oil and vinegar. Vinaigrettes can be enhanced with the use of different oils and vinegars, also other ingredients are often added, such as mustard, garlic, herbs and spices. Two examples of vinaigrette derivatives include balsamic dressing and herb vinaigrette. Balsamic dressing: use balsamic vinegar (instead of other types of vinegar) when making the vinaigrette. Herb vinaigrette: add finely chopped herbs such as parsley, mint or basil to the vinaigrette. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
33 22.2.19 MAYONNAISE Mayonnaise is an egg yolk, vinegar and oil emulsion considered to be a cold sauce or dressing for salads. Egg yolks emulsify the dressing so it stays stable after it has been mixed. It has a thick, creamy consistency, off white or pale colour and is not too oily or too acid. It most often serves as a base from which to develop a full flavoured dressing. Typical ingredients that are added include mustard, herbs or garlic. Lemon juice can be used instead of vinegar. It is usually used to dress more robust salads, such as potato salad, coleslaw, seafood salad etc. It can also be used in sandwiches or as a base for a dip. Two examples of mayonnaise derivatives include tartare sauce and Thousand Island dressing. Tartare sauce: add capers, and chopped gherkins and parsley to mayonnaise. Thousand Island dressing: add tomato sauce, lemon juice, tabasco sauce and Worcestershire sauce to mayonnaise. COLD SAUCES GUACAMOLE Guacamole is an avocado-based dip, spread or salad dressing first developed by the Aztecs in what is now Mexico. Main ingredients include avocado, lemon or lime juice and seasonings, eg salt, chilli powder, red pepper. TOMATO SALSA Usually a spicy sauce of chopped tomatoes, onions and peppers that is commonly served with Mexican food. Main ingredients include tomatoes, chilli, onions, coriander, salt, lemon or lime juice and garlic. BASIL PESTO Originating in Italy, a sauce typically made with basil, pine nuts, olive oil and grated parmesan blended together and served hot or cold over pasta, fish or meat. Main ingredients include basil, pine nuts, garlic, salt, olive oil, parmesan cheese. FRUIT COULIS A coulis is a form of thick sauce made from pureed and strained fruits. Fruit coulis are most often used on desserts. Main ingredients include fruit, sugar and lemon juice. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
34 22.2.19 MUSTARDS Mustard is a hot-tasting yellow or brown paste made from the crushed seeds of the mustard plant, typically eaten with met or used as a cooking ingredient. English mustard: an extremely hot powdered mustard containing ground mustard seeds, flour and turmeric. It is also available ready prepared as a smooth paste. It is the hottest of the mustards. French (Dijon): a smooth paste, made from brown mustard seeds, wine vinegar, water and salt. It has a pale yellow colour and slightly creamy consistency, with a sharp (acidic), strong flavour. It is typically not as hot as English mustard. Wholegrain: a prepared mustard with visible mustard seeds and a grainy texture. It is a medium hot mustard, with some acidity, usually a milder flavour than French mustard. HOT SAUCES HOLLANDAISE Hollandaise sauce is an emulsion of egg yolk, melted butter, and vinegar. Other ingredients can include water and/or lemon juice and seasoning such as salt, and either white pepper or cayenne pepper. The egg yolk prevents the ingredients from separating out, once emulsified it has a smooth consistency and buttery flavour. This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict. BÉARNAISE Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavoured with herbs. It is similar to a hollandaise but flavoured with tarragon and shallots, and is thicker than hollandaise. BEURRE BLANC Beurre blanc is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots, into which cold, whole butter is blended off the heat to prevent separation. It is a smooth, thick and velvety sauce. Main ingredients include vinegar, white wine, shallots and butter. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
35 22.2.19 BECHAMEL This is roux whisked with milk to make a smooth, shiny, thickened white sauce. The milk is warmed first and flavoured with a whole onion, then whisked into the roux. When cheese is added, it is called a mornay sauce. Main ingredients include butter, flour, milk and onion. DEMI-GLACE Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. It is made by reducing down brown stock and espagnole sauce. JUS LIÉ A rich stock thickened with either arrowroot or cornstarch (cornflour). It is usually made from the juices given off by the meat as it is cooked, but can also be made with a meat/vegetable stock. SABAYON A foamy custard made with egg yolks, caster sugar and white wine beaten together over heat till thick, often served as a dessert accompaniment. If liqueur is added, it may be called Zabaglione. PASTA Pasta is a staple food of traditional Italian cuisine. Pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some pastas can be made using rice flour giving a different taste and texture, or to avoid gluten. Pastas may be divided into two broad categories: dried or fresh. Most dried pasta is produced commercially via an extrusion process, although it can be produced in the home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines. FETTUCINE, TAGLIATELLE, PAPARDELLE These are flat, wide ribbons of pasta, generally eaten with creamy, rich sauces, such as Chicken Fettuccine Alfredo. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
36 22.2.19 CANNELLONI Cannelloni are a cylindrical type of lasagne generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. FUSILLI Fusilli are a type of pasta that are formed into corkscrew shapes. Generally served with lighter, smoother sauces which will cling to the twists, such as pesto. PENNE A type of pasta with short cylinder-shaped pieces. Usually served with rich meaty sauces, hearty vegetable sauces, or baked cheese dishes. MACARONI A dry pasta shaped like narrow tubes, curved macaroni may be referred to as elbow macaroni. Served with similar sauces to penne. SPAGHETTI, VERMICELLI, CAPELLINI All of these are long thin cylindrical pastas, with varying thicknesses. In Italy vermicelli is slightly thicker than spaghetti, but in the Unites Sates it is slightly thinner, while capellini is a very thin spaghetti. Generally served with light, thin tomato, cream or oil based sauces. RAVIOLI Ravioli are a type of dumpling composed of a filling sealed between two layers of pasta dough, they are typically square, though other forms are also used, including circular or semi-circular. CONCHIGLIE Is a large, shell-shaped pasta that can be stuffed. Often served with heavy cream or meat sauces. RIGATONI Rigatoni are a form of tube-shaped pasta of varying lengths and diameters. They are larger than penne. Often used with rich, meaty sauces, hearty vegetable sauces or baked cheese dishes. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
37 22.2.19 FARFALLE A type of pasta shaped like bows or butterfly wings, commonly served with rich, meaty sauces. LASAGNE Lasagne are a type of wide, flat pasta, possible one of the oldest types of pasta. It is generally made into the culinary dish called lasagne, made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese. TORTELLINI Tortellini are circles of pasta stuffed with a meat or cheese filling and folded into little hats. As the filling contains lots of flavour, these are traditionally served with light, thin tomato, butter or oil-based sauces. NOODLES Noodles are the Asian equivalent of pasta, made from wheat, buckwheat or rice. Udon noodles: are a flour noodle made with Japanese wheat. They are a whitish colour and can be thin or thick, round or flat. They are used frequently in Japanese cuisine, generally served hot as a noodle soup. Cellophane noodles: are a type of thin, thread-like transparent noodle made from mung bean or rice starch. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are white when dry and become clear when cooked. GRAINS RICE Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food especially in Asia. The varieties of rice are typically classified as long, medium, and short grain. Long grain rice tends to keep its shape, with the grains remaining separate after cooking. It is generally 6-8mm long, narrow and pointed. Short-grain rice is more starchy than long grain rice, so the grains plump up and stick together when cooked, and it has a soft texture. It is generally 4-5mm long, and is more rounded than long grain rice. Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
38 22.2.19 MAIZE OR CORN Maize, also known as corn, is a cereal grain. The leafy stalk of the plant produces ears that yield kernels or seeds, which are fruits. Maize has become a staple food in many parts of the world. Polenta is an Italian dish made from boiled maize (cornmeal). It may be served soft as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried or grilled. It is a bright yellow, and has a coarse to fine granular texture. WHEAT Wheat is a cereal grain grass widely cultivated for its seed, a worldwide staple food. Wheat is grown on more land area than any other food crop (220.4 million hectares, 2014). Wheat is an important source of carbohydrates. Wheat can be ground into flour or semolina (hard durum wheat only), germinated and dried creating malt, crushed or cut into cracked wheat, parboiled (or steamed), dried, crushed and de-branned into bulgur also known as groats. Couscous: is made from semolina which has been moistened, then coated in flour and rolled into small balls, about 1mm in diameter. It is quick and easy to prepare, and once prepared, is light and fluffy, and drier than soft polenta. It is a pale yellow colour and has a soft mouthfeel. BREAD Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high- pressure aeration. Commercial bread commonly contains additives to improve flavour, texture, colour, shelf life, nutrition, and ease of manufacturing. Bread is commonly made from wheat but also from other cereals including rye, barley, maize (corn), oats, sorghum, millet and rice. Usually they are in combination with wheat flour (except rye) as they have less gluten. Common types of bread include: Industry Training Solutions Ltd, Level 1, 515 Main St, Palmerston North 4410. 0800 464 487. www.its.ac.nz
You can also read
