food production Student Handbook Central Board of Secondary Education NSQF Level 2 Shiksha Kendra, 2, Community Centre, Preet Vihar, Delhi

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3 food prodction Stdent Handbook NSQF Level 2 Class x Central Board of Secondary Edcation Shiksha Kendra, 2, Commnity Centre, Preet Vihar, Delhi

4 Food Prodction, NSQF Level - 2 Stdent Handbook, Class X Price: ` First Edition: September 2016, CBSE Copies: Paper Used: 80 Gsm CBSE Water Mark White Maplitho This book or part thereof may not be reprodced by any person or agency in any manner. Pblished By : The Secretary, Central Board of Secondary Edcation, Shiksha Kendra, 2, Commnity Centre, Preet Vihar, Delhi Design & Layot By : India Offset Press, A-1, Mayapri Indstrial Area, Phase-I, New Delhi Printed By : M/s.

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7 Preface The Stdent Handbook on Food Prodction for Level 2 (class X) has been designed for stdents to have a knowledge and nderstanding of the methods or processes of cookery and to be aware of the simple scientific, artistic and commercial implications to be considered regarding food preparation. At the end of the term they mst be able to state which, why and how foods are cooked by varios methods. They mst be able to explain why these methods are chosen in relation to ntritional, men and economic factors as well as sitable eqipment. The book deals with sops, salads and simple sandwiches for easy grasp of yong stdents. Attempt mst be made to simplify methods and describe ingredients as per local langage for better nderstanding and application. Teachers mst emphasize se of fresh ingredients, consistencies, preparation and service. This book aims to provide a sond fondation for a beginner catering stdent and motivate them to join the catering indstry. The Board acknowledges the contribtion made by the team of National Concil for Hotel Management and Catering Technology (NCHMCT), Noida in bringing ot this book. Chairman, CBSE v

8 Acknowledgements Advisors Sh. R.K. Chatrvedi, IAS, Chairman, CBSE Sh. K.K. Chodhry, Director (ART&I), CBSE Content Developed By Sh. Narinder Singh Bhie, Consltant (Academics), National Concil for Hotel Management and Catering Technology, Noida (Convener) Ms. Shalini Sachdeva, Senior Lectrer, Dr Ambedkar Institte of Hotel Management, Chandigarh Ms. R. Parimala, Senior Lectrer, Institte of Hotel Management, Chennai Sh. Sarabh Modi, Senior Lectrer, State Institte of Hotel Management, Krkshetra Editing & Coordination Dr. Biswajit Saha, Additional Director (V.E.), CBSE vi

9 Contents Learning Otcomes viii Unit-1 Introdction to Cookery 1 Unit-2 Methods of Cooking 4 Unit-3 Vegetable and Frit Cookery Unit-4 Sops Unit-5 Salads 34 Unit-6 Sandwiches 39 vii

10 UNIT: 1 Introdction to Cookery Learning Otcome l To explain the components of food and effects of heat. l To state the objective of cooking food. Knowledge Evalation l State the component of food. l Explain the roles of these components. Learning Otcomes Performance Evalation Session 1 : Components of Food l List the components of food. l Identify the role of each component. Session 2 : Objectives of Cooking Food l Explain the importance of cooking. l Identify the objective of cooking. Teaching and Training Method l Pictorial presentation of the components of food. l Classifying food for getting the balance right. l Flipchart presentation on objective of cooking food. UNIT: 2 Methods of Cooking Learning Otcome l To identify the principles of heat transfer. l To explain the dry methods of cooking sing Radiation principles. Knowledge Evalation l To list the principles. l To explain the transfer of heat. l To list the method sing radiation. l To describe the methods to be followed. Performance Evalation Session 1 : Heat Transfer l Identify Radiation, Condction, Convection. Session 2 : Cooking Methods l Identify Radiation as transfer of heat for dry method. Teaching and Training Method l Movie on transfer of heat. l Demonstration on dry method sing Radiation. l Pictorial presentation. viii

11 Learning Otcome l To explain dry methods of cooking sing condction and convection principles. l To describe the moist methods of cooking sing radiation. l To describe the moist methods of cooking sing convection and condction. l To explain the methods sing medim of fat. Knowledge Evalation l To list method sing condction and convection. l To describe the method of cooking sing these principles. l To list methods sing radiation. l To describe the methods of cooking sing this principles. l To list methods sing convection and condction. l To describe the methods of cooking sing this principles. l List the method sing fat. l To describe the method sing this principles. Performance Evalation l Identify convection and condction as transfer of heat for dry methods. l Identify radiation as transfer of heat for moist method. l Identify condction and convection as transfer of heat for moist method. l Identify methods of cooking sing medim of fat. Teaching and Training Method l Demo on dry methods sing condction, convection. l Pictorial presentation. l Demo on moist methods sing radiation. l Pictorial presentation. l Demo on moist methods sing convection and condction. l Pictorial presentation. l Fields visit to indstrial canteen. l Pictorial presentation. UNIT: 3 Vegetable and Frit Cookery Learning Otcome l Clinary classification and identification of vegetables. Knowledge Evalation Performance Evalation Session 1 : Classification of Vegetables l Classification of vegetables: Roots, stems, flowers, frits, leaves, fngi, pods etc. l Chart on classification of vegetables with examples. Teaching and Training Method l Interactive Lectre: on classification and identification of common vegetables. food prodction ix

12 Learning Otcome l Qality criteria for selection of fresh vegetable. l Uses of vegetables. l Classification and identification of frits. l Qality criteria for selection of fresh frit. Knowledge Evalation l Explain the qality criteria for selection of fresh vegetables. l List ses of vegetables. l Classification of frits: Simple, Aggregate and Mltiple. l Explain the qality criteria for selection of fresh frits. l Uses of frits. l List varios ses of frits. l Identification and se of varios cts of vegetables. l Effect of heat on: color, textre and flavor on vegetables. Performance Evalation l Distingish between fresh and stale vegetable. l Explain the importance of vegetables in diet. Session 2 : Classification of Frits l Chart on classification of frits with examples. l Distingish between fresh and stale frits. l Explain the importance of frits in diet. Session 3 : Cts of Vegetables and Frits l Identify varios cts of vegetables. l Draw and explain the cts of vegetables. Session 4 : Effects of Heat on Vegetables & Frits l Describe the effect of heat on - color, textre and flavor of vegetables. l List the ways to preserve color and get desired textre and flavor with application of heat on vegetables. Teaching and Training Method l Activity: Visit to local market to identify and select the fresh vegetables. l Interactive lectre on inclsion of vegetables in diet. l Interactive Lectre: On classification and identification of common frits. l Activity: Visit to local market to identify and select the fresh frits. l Interactive lectre on inclsion of frits in diet. l Presentation on varios cts of vegetables sing pictres. l Activity: Ctting common vegetables in different shapes. l Interactive session on color pigments present in vegetables. l Activity: Boiling vegetables and applying the techniqes to preserve color, textre and flavor. x

13 Learning Otcome Knowledge Evalation Performance Evalation Teaching and Training Method Session 5 : Tips for Preservation of Ntrients while Processing Frits & Vegetables l Ways to preserve ntrients while ctting and cooking of vegetables and frits. l Enmerate practical ways to preserve ntrients in vegetables and frits while processing and minimising ntrient losses. l Chart on healthy ways of cooking. l Interactive session on importance of preserving natral ntrients while processing and ways to do it. UNIT: 4 Sops Learning Otcome l Define sops. l Importance of sops in diet. l Classification of sop. l Recipe for preparing Vegetable sop. Knowledge Evalation l Define sops and its role in diet. l Differentiate between different types of sops sch as: a) Thin sops b) Thick sops c) Cold sops d) International sops. Performance Evalation Session 1 : Sops l Explain the featres of sop and its need in diet. Session 2 : Types of Sops l Chart depicting classification of sops with featres and examples. Session 3 : Recipe for Vegetable Sop l Write the recipe for preparing Cream of Vegetable sop for for persons. l Selection of correct ingredients and following of given method of preparation of Vegetable sop. Teaching and Training Method l Interactive session on sops and their ntritional importance. l Interactive session on varios types of sops emphasizing their niqe characteristics. l Interactive session on ingredients sed, method and varieties. l Activity: Preparation of Vegetable sop. food prodction xi

14 l Recipe for preparing Sweet corn sop. l Recipe for preparing Tamatar ka shorba. Session 4 : Recipe for Sweet Corn Sop l Write the recipe for preparing Sweet corn sop for for persons. l Selection of correct ingredients and following of given method of preparation of Sweet corn sop. Session 5 : Recipe for Tamatar ka Shorba l Write the recipe for preparing Tamatar ka shorba for for persons. l Selection of correct ingredients and following of given method of preparation of Tamatar ka shorba. l Interactive session on ingredients sed, method and varieties. l Activity: Preparation of sweet corn sop. l Interactive session on ingredients sed, method and varieties. l Activity: Preparation of Tamatar ka shorba. UNIT: 5 Salads Learning Otcome l Understanding the different types of salads prepared. l Understanding the different important parts of salads. Knowledge Evalation Performance Evalation Session 1 : Classification of Salads l The basic knowledge variety of salads. l The importance of raw materials for salads. l The basic knowledge of different salad parts and their ses. l Chart ot the different types of salads prepared in hotels. l A list of international salads can be prepared. Session 2 : Parts of Salads l Chart ot the different parts of the salad. l Explain the varios salad parts with their examples. Teaching and Training Method l Interactive lectre: Highlight the different types of salads prepared in hotels. l Activity: Visit to the nearest star hotel s kitchen and make a report on types of salads. l Interactive lectre: The different parts of salads. l Activity: Visit to the internet and find the parts salads according to their need. xii

15 UNIT: 6 Sandwiches Learning Otcome l Understanding the different important parts of sandwich. l Understanding the different types of sandwich. l Understanding the canapés. Knowledge Evalation Performance Evalation Session 1 : Parts of a Sandwich l The basic knowledge of different sandwich and its parts and their ses. l Chart ot the different parts of the sandwich. l Explain the varios salad parts with their examples. Session 2 : Types of Sandwiches l The basic knowledge of the types of sandwich. l The idea of basic knowledge of methods of canapé making. l Explain the varios types of sandwich and their examples. Session 3 : Canapés l Explain the varios canapés. Teaching and Training Method l Interactive lectre: The different parts of sandwich. l Activity: Visit to the hotels and restarants and find the parts sandwich according to their need. l Interactive lectre: Highlight and list the types of sandwich. l Interactive lectre: Highlight the different canapés made in hotels. food prodction xiii

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17 UNIT 1 introdction to cookery Objectives 1. To explain the effects of heat on components of food. 2. To state the objectives of cooking food. 1.1 Components of Food The prpose of cooking food is to break it down from its complex form to simple form so that it can be consmed by the hman body. To break down the components of food mainly the protein, fat, carbohydrates, vitamins and minerals the effects of heat has to be nderstood. Proteins: Protein plays the role of growth and repair, hence good sorce of protein is reqired. Sorces of protein are meat, eggs, wheat, plses, fish, milk and milk prodcts. When heat is applied on protein it coaglates, from opaqe the protein become white in color. Excessive heat can make the protein rbbery and chewy. We can notice this while eating chicken or meat that is overcooked. Carbohydrates: This gives energy. Sorces of Carbohydrates are Rice, Wheat, Potatoes, Plantain, tapioca etc. There are two types of heat - moist and dry. When moist heat is applied the starch in the food absorbs moistre and swells. After sometime it brsts to form a gel. This process is called gelatinization. We have to handle the rice careflly since it contines to absorb moistre and might become a gel sticky by natre. When dry heat is applied on carbohydrates it tends to become slightly brown. When a slice of bread is toasted we notice a brownish reaction this is de to caramelisation of starch. food prodction 1

18 Fats: This provides heat and energy. Sorces of fat are meat, eggs, milk, nts etc. These are made of triglycerides which are a combination of free fatty acids and glycerol. On application of heat fat breaks into free fatty acids and glycerol. If they are cooked frther the glycerol converts into acerolin which is not good for the digestive system. For example when oil is sed for deep frying if exposed to a high temperatre or resed freqently the prodct deep fried will not only give off flavor bt also makes it difficlt to digest. Vitamins and Minerals: They protect the body s immnity systems. Sorces are fond in vegetables, frits and legmes. Some vitamins are lost when introdced to water or heat bt largely vitamins and twenty different minerals remain nchanged with heat. (Vitamin A & B are fat solble (not water solble) and are not destroyed by cooking, water solble vitamins (vitamin C and B) are easily destroyed or lost into the cooking water. Vitamin C vanishes easily. 1.2 Objectives of Cooking Food are 1. To make the food more palatable. 2. To help in the digestion process since the food components are broken down by the effects of heat. 3. It kills the bacteria and keeps the food sterile. 4. It improves the eye appeal of the food. 5. When different ingredients are sed in the preparation it enhances the ntrition vale of the dish. 2

19 6. Different methods of cooking changes the textre of the food which brings flavor and aroma. 7. Cooked food can be stored for a longer time. Smmary Understanding the components of food and how they break down when heat is applied helps to achieve the objective of cooking food. Applying appropriate method enhance the taste and textre of food served e.g fish is rich in protein is added towards the end to prevent overcooking. Ths the knowledge of food composition is essential to improve the vale, qality and shelf life of the prodct. Review Qestions I. Answer the following in 4 or 5 lines : 1. List any five objectives of cooking. 2. Explain the effect of heat on carbohydrates. 3. What happens to protein when it is overcooked? 4. State the role of fat and list its sorces. 5. Describe the importance of vitamins and minerals. II. Answer the following in detail : 1. Elaborate the role of protein, fat, carbohydrates in food. 2. Why is cooking food essential? Elaborate. Practical 1. Make a pictorial chart on the components of food. 2. Make presentation on ingredients rich in protein, fat, carbohydrates in three grops. food prodction 3

20 UNIT 2 methods of cooking Objectives 1. To identify the principles of heat transfer. 2. To describe the moist cooking method. 3. To explain the dry methods of cooking. 4. To explain the methods of cooking sing medim of fat. 2.1 Heat Transfer All methods of cooking reqires any one or more of the following principles: Radiation : Heat passes throgh directly on the object that has to be cooked e.g. Grilling. Radiant Heat Sorce in oven when broiling Cooking with Radiation Condction : This is the process of sing metals like pans and tensils for transferring the heat to object e.g. sing stainless steel vessels. Heat Sorce Cooking by Condction Convection : This process is the movement of the heated particles of gases or liqids. On heating the particles expand becomes less dense and rise, the cooler particles take their place e.g. Oven. 4

21 By Liqid Crrents By Air Crrents Cooking by Convection Indction : This process is to cook with the help of electromagnetic waves e.g. Indction stove. Indction excites the molecles Cookware magnet attracting Magnetic Friction generates heat directly to pan High Freqency Magnetic Field 2.2 Cooking Methods Cooking Methods are Divided into Three Categories: 1. Moist Heat Methods 2. Dry Heat Methods 3. Medim of Fat 1. Moist Heat Methods : In this method the heat is condcted to the food prodct by water or by steam. 2. Dry Heat Methods : In this method the heat is condcted withot moistre either by sing any of the following: Hot Air: e.g. Oven Hot Metal: Grill, Salamander Radiation: Microwave 3. Medim of Fat : In this method the heat is condcted with the help of fat. Shallow Frying Deep frying Moist Methods of Heat Cooking 1. Boiling : When the liqid is bbbling rapidly and when the water boil at 100⁰c (212⁰f) at sea level it is known as boiling. Example : boiling of vegetables. 2. Simmering : When the liqid is bbbling gently with a temperatre of abot 85⁰c to 96⁰c it is known as simmering. e.g. making of stock. food prodction 5

22 3. Poaching : When the liqid is sally in a small qantity and the temperatre is abot 71oc to 82oc (160of to 180of) and the liqid is not actally bbbling it is called poaching e.g. poaching of fish, egg. 4. Stewing : This is a process in which the food particles are srronded by liqid and it is cooked in slow heat for a long time. It is sally served along with the liqid which was sed for stewing e.g. stew. 5. Blanching : This is the method in which the items are partially cooked in water. This enables the food particles to be half cooked e.g. blanching of potatoes for French fries. 6. Steaming : In this method the food is exposed directly to steam. Cooking an item by lightly covering the pan or by wrapping it in foil so that the food gets cooked in its own moistre e.g. Jacket potatoes, steamed fish. 6

23 Steamers can be sed for cooking rice, dal that holds the steam nder pressre, the temperatre varying from 106o to 121oc (227of to 250of). This method is widely sed as it minimises the dissolving away of ntrients. 7. Braising : This is a combination of two methods stewing and pot roasting. The food particles is browned in fat and then placed in small amont of liqid and the liqid is served along with the meat e.g. Irish stew. Dry Method of Cooking 1. Roasting : When the food is srronded by dry hot air sally in the oven or over open fire it is known as roasting. The meat is sally cooked ncovered. 2. Baking : This term sally applies to breads, pastries, vegetables and fish when dry heat is applied. food prodction 7

24 3. Barbeqe : In this method dry heat is created by brning hard wood or hot coal. The flavor of the coal is imparted to the meat that is sed. 4. Broiling : In this method the food is cooked over dry heat e.g. Broiling of spices for Indian masalas, broiling of chicken etc. 5. Grilling : This is done on an open grooved griddle over heat sorce which may be from charcoal, an electric element or a gas heated element e.g. grilled chicken. 6. Griddling : This is done on a solid cooking srface called griddle with or withot fat to prevent sticking. The temperatre is approximately 175oc (350of) e.g. steaks. Medim of Fat 1. Saté : This French word means to jmp. Tossing the meat or vegetables in less oil to get a slight browning effect is satéing. 8

25 2. Deep Frying : The food is sally sbmerged in hot oil. This method absorbs less fat, looses less moistre and gives a crispy attractive color. The food particles are coated with batter or crmb to prevent the fierce heat of oil. Appropriate temperatre for fry is 175oc to 190oc (350of to 375of). Oil sed for frying shold be protected from high temperatre, oxygen by covering the oil, moistre, salt and food particles. The oil shold be replaced by 15 to 20% to extend frying shelf life. 3. Shallow Frying : Using less amont of fat for frying the food particles is known as shallow frying. This method, however, absorbs more fat then deep frying e.g. shallow fried fish, parathas. food prodction 9

26 Smmary The methods of cooking enables cooking of food particles in many ways is to get different color, textre and taste. According to the reqirement of the cstomers the cooking method can be adapted e.g. the older people cold prefer the moist method for easy digestion and the yonger generation cold opt for dry methods of cooking. Cooking with combination of both with the help of Combi Ovens has widened the horizon of cooking. Review Qestions I. Answer the following in 4 or 5 lines: 1. Difference between steaming and stewing. 2. Explain the term braising. 3. What do yo mean by the term broiling? 4. List the principles reqired for cooking food. 5. Describe the method "deep frying". II. Answer the following in detail: 1. Elaborate the dry methods of cooking. 2. Explain the cooking methods sing medim of fat. 3. Write abot the moist methods of cooking. Practical 1. Make a pictorial chart on the different method of cooking. 2. Visit any fast food company or instittional catering. 10

27 UNIT 3 VEGETABLE & FRUIT COOKERY Objectives 1. Classification of vegetables and frits. 2. Qality criteria for checking freshness of vegetables and frits. 3. Uses of vegetables and frits. 4. Ntritional contribtion of vegetables and frits in diet. 5. Identification of varios cts of vegetables and frits. 6. Effect of heat on color, textre and flavor of vegetables. 7. Ways to preserve ntrients while processing of vegetables and frits. Introdction Vegetable and frits are part of a plants that are consmed by hmans as food as part of a meal. They are an inseparable part of meal and are important sorce of ntrients and fibre. 3.1 Classification of Vegetables The following classification of vegetables is based on the part of plant being sed as vegetable: Type Description Common Example Qality Criteria Uses Blbs They grow jst below the srface of the grond and prodce a fleshy, leafy shoot above the grond. Blbs may contain layers or clstered segments. Onion Firm, dry papery oter skin. No green shoots or soft spots. Onion is the most sed flavoring vegetable in the world. Onions can be eaten raw or cooked. They can be sed in so many dishes : sops, vegetable and dal tempering, gravies, pizzas, pies, pasta, salads etc. food prodction 11

28 Type Description Common Example Qality Criteria Uses Garlic White, firm, dry skin. No green shoots. Break cloves jst before se as they tend to dry p once broken. Raw garlic gives a strong pngent flavor while on cooking it gives a mellow flavor. It can be sed in salads, sops, dals, vegetables, gravies, meats and even in crd. Spring Onions Leeks Bright nblemished hollow green ends and firm small blb. Small or medim size blbs as large ones are woody. Unblemished fresh greens. They are milder than onions, making them more sitable for eating raw in salads. Traditionally they are served with a white or cheese sace. The white may be sliced and sed in salads. Pairs well with ham or bacon and meats. Roots They grow below the grond as long or rond shaped taproot and have green leafy shoots above the grond. Carrot Firm, well-formed and have a good orange red color. Smaller carrots tend to be sweeter and tenderer. Thick big ones tend to have a hard woody centre. Shold be firm. Can be eaten raw or cooked and are fond in savory as well as sweet dishes sch as carrot cake, carrot halwa. They are sed in vegetable dishes, salads, sandwiches, meat roasts etc. 12

29 Type Description Common Example Qality Criteria Uses Radish Smooth and firm white color. Shold be crisp and not drying and trning easily when held. Radishes are mostly eaten raw in salads and may also be cooked in vegetables and sed for stffing for paranthas etc. Trnip Beet root Choose small to medim firm roots with smooth skins. Roots shold be smooth with a firm skin and deep red color. The leaves, if they are still attached shold be fresh and crisp. Trnips give a slightly peppery taste. It can be eaten raw as salad or cooked as a vegetable. The roots can be sed raw, grated or finely sliced into a salad. The tender leaves can also be sed as vegetable. Tbers Tbers are varios types of modified plant strctres that are enlarged to store ntrients. They can be root or stem. Potato Pale yellow, dry skin, thin and smooth, firm no black eyes or shoots, no green srface. Potatoes are cooked differently: Mealy or flory potatoes with high starch (sitable for mashing) and Waxy potatoes with low starch (sitable for salads, sops etc). Ginger Choose firm, shinyskinned and smooth knobs. Don t by roots with sprots. Used to flavor nmeros dishes sch as dals, vegetables, meats, salads, crd, rice etc. food prodction 13

30 Type Description Common Example Qality Criteria Uses Flowers These are edible flowers of certain plants. Califlower The leaves at the base of the flower shold be fresh and hard not falling off. Tight bds, white in color, compact- not far apart from each other. Used in preparing dry vegetable dishes, snacks (pakodas), filled in paranthas and can even be made into sweets. Broccoli Globe Artichoke Compact bd clsters with no yellowish or large open bds. Shold be with a tight, compact heavy head which yields slightly to pressre. Broccoli has many ses - cooked, raw or lightly blanched - the serving possibilities are endless. From salads, pasta dishes, omelettes, qiches and sops and simple vegetable preparation. Serve artichokes as a hot or chilled vegetable either alone or with a sace. Frits Fleshy frits of a plant eaten as vegetables. Capsicm / Bell Peppers Capsicms shold be well shaped and have skins which are firm and shiny. There shold not be soft spots or a shrivelled appearance. They can be sed raw in a salad or cooked in casseroles, kebabs, noodles, pizza topping, with meats or sed to prepare snacks. 14

31 Type Description Common Example Ccmber Brinjals Chilli Pmpkin & Sqash Qality Criteria The best ccmbers will have a firm skin, blemish free and an even dark green color. Choose abergines that feel heavy with smooth, tat, nblemished skin and no holes on srface. Chilli peppers shold be well shaped and have skins which are firm and shiny. No shrivelled appearance. Choose firm pmpkins and sqash that have ndamaged skin and feel heavy for their size. Uses Usally eaten raw as salad bt may also be sed to prepare cold sops, sandwich filling or canapé topping. They can be cooked as vegetable preparation, roasted and mashed to make a bhartha, snack (pakoda) or baby brinjals may be stffed with spices to form stffed vegetables. They also go well with lamb dishes. Chilli peppers are the key flavoring ingredient in a lot of Mexican, Spanish, Indian and Asian, especially Thai, dishes. They are also stffed and fried to form snacks or cooked as Mirchi ka Salan. It s often pickled. They are cooked to prepare vegetable dish, sweets, stffed, added to plses, made into sops etc. food prodction 15

32 Type Description Common Example Qality Criteria Uses Tomato Choose smooth, firm and plmp tomatoes with an even color and no blemishes. Tomatoes are very versatile and easily prepared. They can be eaten raw in salad, pt in sandwich filling, canapé topping, pasta sace, pizza topping, sop, vegetable dishes, tempering, gravies etc. Leaf Edible leaves of a plant. Cabbage Firm heads that are heavy for their size with even color and crisp oter leaves. They are eaten raw in salads, stir fried for noodles, can be blanched and sed as a wrapping for meat fillings. It is also pickled. Lettce (Salad patta) No sign of wilting, crisp, smooth and blemish free leaves. Tender crisp leaves are sed as salad. Mstard leaves (Sarson ka saag) & Fengreek leaves (methi) Crisp greens that are not wilted or blemished. Mstard leaves are typically cooked in winters as sarson ka saag along with other greens sch as spinach and fengreek leaves. It may also be cooked with meat. 16

33 Type Description Common Example Spinach (Paalak) Qality Criteria Choose crisp green leaves with no signs of wilting or blemishes. Uses Yong leaves are eaten raw as salad. The flavor of spinach is particlarly good with eggs and is sed in many sofflé, omelette or qiche dishes. Spinach is great in sops, paté and pasta saces. It is also the base for green Indian gravy. Pods (Legmes) A legme that opens and contain seeds. These are the pods that are eaten while seeds are still tender and pods are green. French beans Peas Firm, even green, shold break when bent at 90 angle. Look for firm bright green pods which are not too fll. Once picked the sgars natrally present in the peas are converted to starches, hence the fresher the pea the sweeter it will be. Used in vegetable dishes, noodles etc. Used as a vegetable, sop or added in snacks. Stems The edible stalks of plants when the stalk is the main part of the vegetable. Asparags Firm i.e. if a stem is broken, it shold crack easily, shold be of good color and closed tips. White asparags is sed to make thick, creamy sop. Green asparags is traditionally eaten as a side vegetable or as an ingredient with pasta. food prodction 17

34 Type Description Common Example Celery Kohlrabi Qality Criteria Stems shold be firm and crisp when snapped. Leaves shold be fresh green and not wilted. It shold be abot the size of a tennis ball or smaller. Shold be thin, tender and have nblemished skin. Uses Celery is added to stocks, sops, salads, pies, roasts etc. Lightly stir fried celery with sesame oil is a vegetable dish in itself. Kohlrabi is served mainly as a side vegetable, steamed, mashed or in a stirfry. It may also be baked, stffed, or added to casseroles and sops. Fngi All varieties of mshrooms fall into this category. Btton mshrooms, Enoki, Shittake, Trffle, Oyster mshrooms With all mshrooms, the fresher the better. They shold have good color and avoid the ones with damaged or brised skin or stem. Mshrooms contine to grow after harvesting and they respire or sweat in plastic bags. They shold be stored in paper bags. They are freqently served either on their own, althogh sometimes stffed and in stir-fry recipes too with soy sace. Mshrooms are incredibly versatile and will add flavor to many dishes. They can be sed with meat, in sops, saces, on pizzas, in casseroles, in stir-fries, in omelettes, in pies and salads. 3.2 Classification of Frits Frit is the strctre of plant that contains its seeds. Botanically many vegetables fall into the category of frits sch as capsicm, tomato etc. However, as per clinary classification, we consider the final se of the ingredient. Hence, the fleshy frits that have a slightly acidic or 18

35 sweet taste that are not sed as vegetables are clinary frits. A frit botanically has following parts : The seeds inside, and layer srronding it called Pericarp. Pericarp is frther divided into endocarp (inner layer), Mesocarp (middle layer) and Exocarp (oter layer). Depending on this strctre, frits can be classified as: Frits Simple Aggregate e.g. Strawberry Mltiple e.g. Pineapple Berries e.g. Grapes Hesperidim e.g. Orange Pepos e.g. Melon Drpes or stones e.g. Peach Pome e.g. Apple Simple Frits : One frit develops from one flower. Berries : Mesocarp and endocarp form the plp in which seeds are scattered. The soft epicarp forms the skin. E.g. Grapes, kiwi, passion frit, etc. Hesperidim : It is a frit with togh aromatic exocarp. All frits belonging to citrs family fall into this grop. E.g. Orange, Lemon, Grapefrit etc. Pepo : These are frits where oter pericarp is stiffened. E.g. Melons. Drpes : Thin epicarp, fleshy mesocarp and stone like hard endocarp. E.g. Cherry, Apricot, Plm and Peach. food prodction 19

36 Pome : A Pome is a fleshy frit with thin skin, not formed from the ovary bt from another part or parts of the flower. The seeds are contained in chamber in the center of frit. E.g. apple. Aggregate Frits : Many frits develop from a single flower. E.g Strawberry, Blackberry. Mltiple Frits : A single frit is obtained by an aggregate of many flowers. E.g. pineapple, mlberry. Uses Frits can be eaten on their own as a good sorce of ntrition. They can be made into frit salads with varied dressings sch as cream, honey, mayonnaise etc. Some frits can be sed for pickling e.g. Raw mango. Frits are sed to prepare jams, jellies, marmalade (the preserves ) and chtneys. Frits are blended with milk and other ingredients to make a vast variety of shakes, smoothes and chilled drinks. 20

37 Frits are widely sed in flavoring and topping bakery prodcts sch as cakes, pastries, tarts etc. Frits are also preed to prepare saces called Colis. Qality Criteria for Selection of Frits The frits skin shold not have blemishes or soft brown spots. There shold not be any small holes on any side of the srface. A shiny appearance and fresh aroma especially from citrs frits. When pressed a little, they shold be firm and mst hold their shape. Check the stem of the frit if there. A green stem with firm frit is fresh in early stages of ripening. A brown and Shrivelled stem sally means the frit has been picked from tree for a long time. The frit shold feel heavy for its size. For a ripe watermelon, tap the melon with yor flat hand. If the sond is deep and thick it s probably a ripe and sweet frit. Ntritional Contribtion of Frits and Vegetables in Diet Vegetables and frits, are low in calories and fats bt contain good amonts of vitamins and minerals. All the Green-Yellow-Orange vegetables are rich sorces of calcim, magnesim, potassim, iron, beta-carotene, vitamin B-complex, vitamin-c, vitamin-a, and vitamin K. Vegetables and frits are a sorce of many antioxidants. These health benefitting phytochemical componds help protect the hman body from stress, diseases, and cancers, and also help the body develop the capacity to fight against these by boosting immnity. They are classified as protective food grop in ntrition. Additionally, vegetables and frits also have solble and insolble dietary fiber known as non-starch polysaccharides (NSP) sch as celllose, mcilage, hemi-celllose, gms, pectin...etc. These sbstances help to maintain the digestive system of the body and offer protection from conditions like chronic constipation, hemorrhoids, colon cancer, irritable bowel syndrome, and rectal fissres. 3.3 Cts of Vegetables and Frits There are a variety of ways in which frits and vegetables can be ct. Cts vary as per the final se of the ingredient. They are important as nless and ntil they are pt in a blender and minced or strained and removed, the cts are visible to the eyes of diner. Hence, it is important that ctting be niform and enhances the eye appeal of the dish prepared. food prodction 21

38 Some of the cts are: Sr. No. Name Use Pictre 1. Slice Ctting across a vegetable. 2. Wedge A rond vegetable is peeled and ct lengthwise in eqal size pieces. 3. Slit Vegetable is slit and may be kept intact on one side to insert filling. Eg. Stffed bittergord, brinjals, ladyfinger etc. 4. Chnks Whole vegetables are peeled and left in chnks of similar size for preparing vegetable dishes. 5. Chop Ctting the vegetable in small even size pieces. 6. Baton Vegetables can be ct in batons sch as potatoes in French fries. 7. Dices Vegetables are ct in dices of varios sizes. This method leaves side edges of the vegetables nsed. These shold be sed elsewhere sch as in making sops or stocks. 8. Jlienne Thin strips of vegetables often sed with noodles. 22

39 Sr. No. Name Use Pictre 9. Scoop The vegetables or frits can be scooped in rondels sing an eqipment called Parisian scoop. 10. Trned Vegetables The vegetables are made into barrel shape sing a crved edge knife. These vegetables are called trned vegetables. 11. Fancy Shapes The vegetables and frits can be ct into fancy shapes sing a knife or even a shape ctter to enhance eye appeal of a dish. 3.4 Effect of Heat on Vegetables & Frits a) Color The color of the vegetable is dependent on the color pigment present in the vegetable. Varios color pigments present in vegetables & frits are: Flavones : This pigment is present in white or cream colored vegetables e.g onions, califlower, potato etc. This pigment stays white in color in slightly acidic medim while it trns yellow in alkaline medim. Hence, while cooking these vegetables, a chef can add a little lemon jice to enable the vegetable to retain its color. Chlorophyll : This pigment is present in green colored vegetables e.g. French beans, Spinach, Mstard leaves etc. This pigment trns yellow in acidic medim and remains bright green in alkaline medim. However, addition of soda to create alkaline medim destroys the cell strctre of vegetable and makes it mshy. Hence, they shold be cooked for short periods ncovered so as to enable volatile acids to evaporate and netral ph is maintained. Carotenoids : This pigment is present in yellow, orange and some red colored vegetables e.g. Carrot, Corns, Sweet Potato, Tomato, Mango, Pmpkin etc. It is relatively stable and is not affected significantly by acidic or alkaline medim of cooking. It is fat solble and leaches in cooking oils. food prodction 23

40 Anthocyanin : This pigment is present as the redprple color of grapes, berries, raspberries and cranberries etc. This appears red to ble depending on the ph vale. In acidic medim it trns red and in alkaline medim it trns ble. Betalains : This pigment is responsible for the deep red color of beets. It is water solble and leaches ot in the cooking liqid. Beets shold be cooked whole withot ctting in water and little vinegar or lemon added to create a slightly acidic medim to retain maximm color. It shold be cooked, peeled and then ct. b) Textre The strctre and shape of vegetables and frits is becase of celllose and pectin fibres. These fibres are softened with application of heat. The more the heat is applied, softer the fibres become and the vegetable loses its firm shape. There are vegetables with less fibres sch as spinach which loses its shape in boiling water qickly or with more fibres sch as carrots or potatoes which retain their shape for several mintes. The mild acidic medim which can be created by adding lemon jice or vinegar in boiling water make the fibre firmer and increase the cooking time. Sgar too strengthens the fibres and help the vegetable or frit to retain its shape. On the other hand, alkaline medim which can be created by adding baking soda makes the vegetables soften qickly. The above knowledge is applied by a chef while cooking vegetables and frits. Sgar or acidic medim can be sed to cook frits and vegetables when apart from cooking, retaining shape is important. Alkaline medim is sally not sed as the vegetables and frits get mshy and loose shape and appearance completely. Most vegetables shold be cooked to still retain their shape and be tender enogh to eat. c) Flavor Flavor and ntrients are leached ot in cooking liqid specially if cooked for long time. Hence, to control flavor loss, cook for shorter drations in less liqids or steam. Adding salt in boiling water also helps to redction in loss of flavor in cooking liqid. 24

41 3.5 Tips for Preservation of Ntrients while Processing Frits and Vegetables There are some basic factors to be kept in mind while pre-preparation and cooking of frits and vegetables. All vegetables and frits are good sorce of vitamins, minerals and fibre. Two vitamins B complex and Vitamin C are water solble. Hence they are lost while washing, cooking in lot of water or even leaving the frit or vegetable in water for long hors. Even oxidation can case loss of ntrients. Vitamins A, D, E and K are fat solble. These vitamins are lost in the fat content of the cooking medim or other ingredients. Food preparation techniqes sch as peeling, chopping and cooking make an impact on the ntritional vale of frits and vegetables. As a general rle, keep cooking time, temperatre, and the amont of liqid to a minimm. How foods are cooked can have a big impact on their ntrient content. That s becase many vitamins are sensitive to heat and air exposre (vitamin C, the B vitamins, and folate in particlar). Loss of ntrients increases as cooking time increases and with higher temperatres. Cooking methods that minimize the time, temperatre, and amont of water needed, help to preserve ntrients. Steaming is a good way to cook vegetables qickly and retain valable ntrients. Stir frying is another way to qickly cook a variety of vegetables. Follow these Tips to Preserve Ntrients in Kitchen 1. Use Fresh Vegetables and Frits which are in Season : Fresh, ripe prodce in-season will sally be highest in ntrients. Ntrients are lost with the process of freezing the seasonal prodce. Hence, as far as possible, se fresh ingredients. 2. Jdicios Use of Water : Up to 50 percent of vitamin C, thiamin, vitamin B6 and folate content in food can be lost to the water it s cooked in. In order to retain water-solble ntrients, se cooking methods like steaming or stir-frying that se less water. Use less water in steaming and boiling, and rese cooking water in sops, saces, making dogh or jices to captre escaped ntrients. 3. Short Cooking Drations : As a rle of thmb, the longer foods are exposed to heat, the more ntrients are lost. To redce cooking times, cover the pot to retain heat and avoid evaporation; place vegetables in already boiling water, and learn to enjoy most vegetables with a crnchier textre (not mashy or overcooked, still with little rawness left). 4. Ct in Bigger Pieces : Chopping foods into smaller pieces increases the srface area exposed to light, heat and water three factors that degrade ntrients. One exception is garlic and others in the allim family (onions, leeks, shallots.) Chopping these foods and keeping them for abot 10 mintes before cooking increases their active components. 5. Correct Storage : Ntrient loss in many frits and vegetables can be decreased with cooler temperatres, high hmidity and less air contact. Store prodce in airtight containers in the fridge. food prodction 25

42 6. Rinse Fresh Vegetables Well Jst Before Using : Even those with skins need to be washed to remove bacteria, insects, and as mch pesticide as possible. Do not soak vegetables, as that can remove key ntrients, like vitamin C. 7. Wash Whole Frits and Vegetables : Washing vegetables or frits after ctting leads to more ntrients being leached ot in water. Wash whole and then ct. Eat frits and vegetables raw whenever possible in salads and smoothies or as whole frits and vegetables everyday for a balanced diet. Smmary Vegetables and frits are an important part of daily diet. Vegetables can be classified as roots, tbers, frits, flowers, blbs, pods, stem, leaves and fngi depending on the part of plant that is being sed as vegetable. A good chef mst be able to check the freshness of frits and vegetables. Frits are classified as simple frits where one flower yields one frit, aggregate where one flower yields mltiple frits and mltiple where many flowers make one frit. Both vegetables and frits are very good sorce of calcim, magnesim, potassim, iron, beta-carotene, vitamin B-complex, vitamin-c, vitamin-a, vitamin K and other ntrients essential for a healthy body. They are groped as protective foods i.e. they help in keeping the body healthy and make or immne system stronger. Vegetables and frits can be ct in varios ways depending on the final sage dices, slices, slit, wedge, baton, jlienne etc. However, they shold be sed with care so as to prevent ntrient loss while processing. Hence, they shold be washed before ctting, ct in bigger pieces and cooked in minimm amont of liqid till jst cooked to minimize ntrient loss. Cooking also affects the color, flavor and textre of vegetables and frits. A good chef mst nderstand these effects and apply most sitable method of cooking them. Review Qestions I. State tre or false and correct the false statements: 1. Waxy potatoes are sitable for mashing. 2. Garlic shold be kept for abot ten mintes before cooking. 3. All the small flowerets of a fresh califlower shold be away from each other. 4. It is important to wash vegetables after ctting to remove dirt. 5. A vegetable tends to retain its shape if boiled with little lemon jice. 6. Beetroot shold be boiled in water with some vinegar after peeling and ctting in slices. 7. Mlberry is an example of mltiple frit. 26

43 II. III. 8. Anthocyanins are responsible for white color of the vegetables. 9. Mshrooms shold be stored in paper bags. 10. Eating most vegetables crnchy rather than mashy is a healthy habit. Answer the following qestions: 1. Describe the effect of heat on varios color pigments in vegetables & frits. 2. Classify vegetables giving sitable examples. 3. What is it important to inclde vegetables and frits in or daily diet? 4. With the help of neat diagram, explain any five different cts of vegetables? Discss in class: It is important to eat a healthy diet each day. Or body reqires different types of ntrients provided by or food ingredients. However, loss of ntrients occrs de to varios factors while ctting or cooking the food. Discss the importance and ways of preserving ntrients while processing vegetables and frits to minimize ntrient loss. Practical 1. Collect different samples of varios types of frits and vegetables and differentiate between fresh and stale ones. Note the observations which help to identify the fresher once. food prodction 27

44 UNIT 4 Sops Objectives 1. Definition of sop and its importance in diet. 2. Classification of sops. 3. Recipes to prepare cream of vegetables sop, sweet corn sop and tamatar shorba. 4.1 Sops Sops are a form of liqid food that is prepared by cooking meat, fish, poltry, vegetables etc. They are flavored with nmeros spices sch as bay leaf, cloves, pepper corns and herbs sch as coriander, thyme, basil to name a few. Sops are served at the beginning of the meal. Sops are considered healthy food as they are easy to digest, provide ntrients and sfficient amont of flids to the body. A bowl fll of sop sally provides a good amont of carbohydrates, proteins, vitamins and minerals. Sops are served with breads (toast, sticks, rolls etc). 4.2 Types of Sops Depending on the consistency of sop, there may be thin or thick sops. Thin sops have a consistency of water or little thicker becase of the starch ingredients present in sop. On the other hand thick sops are thickened prposely be adding starch in some form. It is interesting to note that not all sops are served hot. There are cold sops too. These inclde sops like jellied consommé, gazpacho, vichyssoise, Sarki from India and many more that are served cold and are a refreshing treat in extreme smmers. Sops Thin Sops Thick Sops International Sops Clear Sop Broth Cream Sops Prée Sops Bisqe Sops Veloté Sops Chowders Mlligatawny French Onion Sop Minestrone 28

45 Thin Sops a) Clear Sop : These sops are also known by the French name Consommé. These are prepared by cooking left over bones and vegetables to prepare a thin liqid stock and then clearing the stock with the help of meat and eggs. They are transparent when pored in sop bowl, light and very ntritios with a strong meaty flavor. b) Broth : These are simple thin sops that can be prepared with meats, vegetables or both. They are wholesome, ntritios and sally have small pieces or meat or vegetables or both in it along with the cooking liqid. Thick Sops These sops are opaqe and consistency is thicker. This is becase sally there is an addon thickening in the form of a starch ingredient that is added in little qantities to thicken it. a) Cream Sops : These sops are made of chicken, meat or any vegetable and are know by the same name e.g. cream of chicken, cream of califlower, cream of peas etc. Ths the sop takes the color & taste of main ingredient even thogh there might be other ingredients in small qantities. Milk or cream is always added. b) Prée Sops : These sops are made of dry legmes or fresh starchy vegetables. Hence once cooked and preed, the starch from the main ingredient itself thickens the sop. They may or may not contain little cream. E.g. Prée of potatoes, Prée of lentils, Prée of pmpkin etc. c) Bisqe Sops : These are sops made with shell fish and are sally thickened with rice. d) Veloté Sops : These are made with meat or vegetable stock thickened with flor cooked to a light brown color. A mixtre of egg yolk and cream is added to it. E.g. Chicken veloté. e) Chowders : Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. International Sops There are many sops that are known from their region of origin. These sops are separately classified as International sops. Some poplar examples are: Mlligatawny (India) : The sop consists of a broth from chicken and lamb, fried onions and spiced with crry powder. Often, vegetables, nts, apple and rice are added. French Onion Sop (France) : It is a type of sop sally based on meat stock and onions, and often served gratinated with crotons and cheese on top. Minestrone (Italy) : Minestrone is a thick sop made with vegetables, often with the addition of pasta or rice. Common ingredients inclde beans, onions, celery, carrots, stock, and tomatoes. food prodction 29

46 Recipes 4.3 Cream of Vegetable Sop Serves 4 people Sr. No. Ingredient Qantity 1 Onion 25 gms 2 Carrot 25 gms 3 Garlic 2 small cloves 4 Peas 25 gms 5 Califlower 50 gms 6 French beans 20 gms 7 Potato 50 gms 8 Mshroom 20 gms 9 Refined flor 20 gms 10 Milk 200 ml 11 Btter 20 gms 12 Salt To taste 13 Pepper corns A tea spoon 14 Bay leaf 2-3 nos 15 Parsley stem 1 no 16 Celery stem 2 piece Method Wash all the vegetables. Peel onion, garlic and carrots. Chop onion, garlic, carrot, celery stem, parsley stem, califlower (Remove the thick stem at base), carrots, mshrooms, potato and beans. Shell peas. Melt btter in a pot. Add chopped onion, garlic, bay leaf & crshed pepper corns. Saté to a light color on medim flame. Add all the vegetables, salt and again cook for few mintes. Add refined flor and cook for a minte. Add milk and half a litre of water and cook vegetables. 30

47 Cool and Blend in a mixer. Strain the blended mix and keep the liqid (sop). Reheat. Adjst the consistency (thickness) and salt & pepper. Decorate with little cream. Note: There can be many variations to this sop. Yo cold add more vegetables like broccoli, asparags etc. Also, one can add herb sch as a pinch of dried thyme to the sop. 4.4 Sweet Corn Sop Serves 4 people Sr. No. Ingredient Qantity 1 Sweet corns 60 gms 2 Carrot 50 gms 3 French beans 50 gms 4 Onion 25 gms 5 Cabbage 25 gms 6 Ginger 10 gms 7 Garlic 2 cloves 6 Salt To Taste 7 White pepper powder To Taste 8 Corn flor 40 gms 9 Btter 10 gms 10 Soya sace Few drops 11 Vinegar Few drops Method Dissolve corn flor in 750 ml water and keep aside. Wash all the vegetables. Peel carrot, onion, ginger and garlic. Boil corns and partially crsh them. Let some remain whole. Finely chop onion, carrot, french beans, ginger, garlic and cabbage. Melt btter in a pot. Add onion, ginger and garlic. Saté on medim flame to a light color while stirring. Add carrot and beans. Cook for a minte. Stir the mixtre of corn flor and water and add in the pot. food prodction 31

48 Add salt & pepper powder and bring to boil. Simmer for for to five mintes. Add soya sace, vinegar, corns and cabbage. Stir. Adjst consistency, salt and pepper. Serve hot. Note: More vegetables can be added sch as celery stem, califlower etc. One shold offer chopped green chillies kept in vinegar and soya sace along with the sop. 4.5 Tamatar ka Shorba Serves 4 people Sr. No. Ingredient Qantity 1 Tomato (ripe and red) 400 gms 2 Onion 50 gms 3 Carrot 50 gms 4 Salt To Taste 5 Black pepper corns 2-3 no. 6 Bay leaf 2 no. 7 Green coriander 20 gms 8 Sgar 25 gms 9 Green chillies 1 no. Method Ct tomatoes roghly in abot eight pieces. Ct onions and carrots in slices. Slit green chilly. In a pot, add tomatoes, onions, carrots, green chilly, bay leaf, salt, crshed pepper corns, cloves and a litre of water. Bring to boil and simmer till all vegetables are jst cooked. Add one inch pieces of coriander stem. Cook for few mintes. Cool. Blend in a mixer and strain. Keep the sop. Reheat. In case it is too sor, add little sgar (optional). Adjst the consistency, salt and pepper. Serve hot and decorate with chopped green coriander leaves. Note: Shorba is an Indian version of thin sop. Hence, this sop does not have any added starch thickening. One can also saté the onions a little in very little oil to make it more fragrant. The sop can also be flavored with more coriander, mint or basil. 32

49 Smmary Sops are liqid foods made with vegetables or meats and flavored with herbs and spices. They are a healthy start to a meal as they are light, easily digestible and fll of ntrients. Sops can be classified as thick or thin sops. Apart from this there are international sops that are identified by the place of their origin sch as mlligatawny, minestrone etc. Even thogh most sops are served hot, there are many poplar sops that are served cold sch as Gazpacho. Review Qestions I. Answer the following qestions: 1. What is a Consommé? 2. What are varios thickening agents sed in sops? 3. Classify and describe thick sops with sitable examples. II. Discss in class: Sops can be a wholesome meal. Discss how sops play an important role in providing ntrition to or body. Practical 1. Prepare the three sops Cream of vegetable, sweet corn and tamatar shorba sing the recipes in the chapter. food prodction 33

50 UNIT 5 SALADs Objectives 1. To know abot the salads. 2. To be aware of the different parts of salads. 3. To know abot the types of salads. Introdction to Salads In the kitchen, all the types of food is prepared in which salad plays a very important role. A salad can be defined as a combination of raw and cooked ingredients, which is served generally cold with any dressing. Freshness and variety of ingredients is reqired for a nice salad. Definition A salad can be defined as a cold dish prepared of varios mixtres of raw or cooked vegetables and other food items, sally seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients. 5.1 Classification of Salads The salads can be widely classified as following types: 1. Vegetable salad 2. Frit salad 3. Pasta salad 4. Protein salad 34

51 1. Vegetable Salad : It is the salad which has the crnchy vegetables sed and its sed as the appetiser in the meal. The vegetables sed can be cooked or raw. Few examples of vegetable salads are-tossed salad, coleslaw salad. 2. Frit Salad : It is the salad which consists of fresh frits, ct and served as a dessert and as an appetiser too. The canned frits can also be sed in making of these types of salads fresh frit with honey lemon dressing. 3. Pasta Salad : It is the salad made p with boiled fancy pasta and some vegetables with dressing into it. Fancy boiled pastas, frits and vegetables are sed in this salad. 4. Protein Salad : It is a salad made p of chicken, ham, beef, ct vegetables and frits along with some dressing. Its generally served as the main corse. Ham and chicken salad, chef s salad. food prodction 35

52 The Salad can also be classified into: 1. Simple Salads 2. Compond Salads 1. Simple Salads : Usally consists of one type of vegetable along with the dressing. 2. Compond Salads : They are more elaborated salads with more than one ingredient. 5.2 Parts of Salads 1. Base 2. Body 3. Dressing 4. Garnish Body Base Dressing Garnish Base : The base of a salad is generally made p of leafy greens. The leafy greens help to cover the base of the platter, which gives contrast in color too. The base bond the salad and the salad looks more appealing when made with the base or nder liner. The lettces sed arered leaf, radicchio, iceberg, argla, frisee etc. 36

53 Body : This is the main part of the salad. It gives the body to the salad. It will give the name to the salad and the main taste is dependent on the body of the salad. For the body ingredients sed are chicken, frits, vegetables etc. Dressing : It is a kind of sace which has to be served on the salad or with the salad. It is very necessary part of the salad which develops the taste in the salad. We can say that withot the dressing the salad is not complete. It provides tartness, spiciness, moistness and flavor. Some famos dressings are- vinaigrette, thosand island, mayonnaise etc. Garnish : It is the optional part of the salad which when added enhances the vale of salad. The main prpose of adding the dressing is to add the eye appeal. It can be simple or composite too. If the garnish is elaborated than it will dominate the salad. Few garnishes sed are cherry, mint sprigs, coriander green sprigs, lemon wedges etc. food prodction 37

54 Smmary The stdents will come to know abot the different types of salads prepared in the kitchen. They will also learn the different parts of the salad. Review Qestions I. Assignment II. 1. Prepare a list of the important part of the salads and their types too and draw a chart of it. Sbmit the chart to yor teacher for assessment. Assessment A. Fill in the blanks: 1. The garnish on the salad shold be. 2. The base of the salad is sally. 3. Protein salads shold have as an ingredient. B. State whether tre or false: 1. The garnish in salad shold be heavier than the body. 2. The dressing in salad works as taste enhancer. 3. Green salads shold have chicken in it. Practical 1. The different parts of salads and different types of salads can be discssed one by one. The stdents can be asked to prepare a chart or draw different parts of the salad on a chart paper. 38

55 UNIT 6 SANDWICHES Objectives 1. To learn abot the sandwiches. 2. To nderstand the sandwiches. 3. To learn the parts of sandwiches. 4. To know abot types of sandwiches. 5. To nderstand abot the canapés. Introdction A sandwich can be defined as a type of food placed between the slices of bread. In the case of sandwich the breads work as a wrapper to some of food too. Many variations of sandwiches are available worldwide. We can say that the sandwich is a perfect balance of temperatre, textre, flavor and appearance too. So a sandwich can be hot and cold, crnchy and chewy, simple and correct etc. 6.1 Parts of a Sandwich a) Bread The varios type of breads are sed in making of sandwich. Some examples of breads are: French bread, pita bread, focaccia bread, panini bread, whole wheat bread, rye bread etc. The bread sed for sandwich making shold be not more than 12 hors old. Very fresh bread will be soggy. The bread sed for sandwich making shold be stored at room temperatre bt away from heat. b) Spread The spread is very important part of the sandwich. It will act as a sealing material for the sandwich to avoid it from becoming soggy. It adds flavor to the bread and also act as a moistening agent in sandwiches. Some of the essentials of the spreads food prodction 39

56 are- it shold be soft, spreadable, with rich moth feel etc. They shold be stored properly. Types of spreads are- btter, jam, marmalades, mayonnaise, chtneys too etc. c) Filling The prpose of the filling is to provide- flavor, body, moistre, ntrients, completeness in the sandwiches. Different types of fillings can be sed as beef, pork, lamb, fish, eggs, frits, vegetables, dck, trkey etc. The filling has to be 1/3rd of the sandwich contribtion. The filling will be always fll of flavors and no meat with bone can be sed in the sandwich. 6.2 Types of Sandwiches The different types of sandwiches are followings: 1. Cold Open Sandwich 2. Cold Close Sandwich 1. Cold Open Sandwich : Cold open sandwich can be made from the single slice of bread which can be applied with the dressing and then topped with the topping or filling on it. 40

57 2. Cold Close Sandwich : Cold close sandwich can be made with two or more than two slices of bread. It can be simple or with combinations too. Few Examples of Closed Sandwiches are: 1. Conventional, lnch box sandwich 2. Tea sandwich 3. Bffet sandwich 4. Doble decker sandwich 5. Clb sandwich 6. Fancy sandwich 7. Hot sandwich 6.3 Canapes The canapés are not sandwiches bt they are the one bite size piece of the decorated bread slice. In the canapés the base has to be crispy toast or similar item. A piece of biscit can be sed for the base of canapés also. It is often served dring cocktail hors. A canapé can have the topping of fish, chicken, ham, frits, vegetables also. food prodction 41

58 The canapés are generally served on a canapé salver and eaten from a small canapé plate. Smmary This chapter will help to learn abot the sandwich, the different parts of the sandwich. The stdents will be able to nderstand the different types of sandwich and also abot the canapés. Review Qestions I. Assessment II. 1. Prepare a chart on different variety of sandwiches. 2. Sbmit the chart to yor teacher for assessment. Assessment A. Fill in the blanks: 1. The base sed for canapés is generally of. 2. The is sed to sandwich any food in between. 3. The sealing material in sandwich is. B. State whether tre or false: 1. The sandwich can be consmed in one bite. 2. The canapés are small form of sandwiches. 3. Filling will decide abot the sandwich type. Practical 1. The stdents can be demonstrated abot the different sandwich making process. They can be asked to prepare some charts related to this. 42