2.1 Introduction
This section includes definitions and directions to be used throughout the Fruits and Vegetables unit.
Definitions
- 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.
Partially cook in a large amount of boiling water to inactivate enzymes or to facilitate peeling.