Week 8 - Vegetables, Grain And Pasta
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Vegetables, Grain Vegetables, Grain Vegetables, Grain Vegetables, Grain and Pastaand Pastaand Pastaand Pastaอาจารยปวิธ ตันสกุลสาขาวิชาการจัดการการทองเที่ยวและการบริการสํานักวชิาการจัดการ มหาวิทยาลัยวลัยลกัษณโทร. 2248 email: [email protected]
Week 8Week 8Week 8Week 8
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ประเภทและคณุภาพของพชืผกัประเภทและคณุภาพของพชืผกัประเภทและคณุภาพของพชืผกัประเภทและคณุภาพของพชืผกั• ผักอาจใชเปนอาหารหลากหลายรูปแบบเชน ใชในรูปผักสด ทําสลัด
หรือเปนเครื่องเคียงทําอาหารอื่นๆ หรือนํามาประกอบอาหารตางๆโดย นึ่ง ลวก ตม ผดั จากการพิจารณาสามารถแบงประเภทของผักไดเปน 8 ประเภท ดังนี้
1. ใบ2. ลําตน3. หัว4. ราก5. ลําตนใตดิน6. ดอก7. ผล8. เมล็ด
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คณุภาพของพชืผกัคณุภาพของพชืผกัคณุภาพของพชืผกัคณุภาพของพชืผกั• อาหารที่ใชผักและผลไมเปนสวนประกอบควรคํานึงถึงคุณภาพในสองดาน คือ
1. คุณภาพทางกายภาพ2. คุณภาพทางโภชนาการ
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1.1.1.1. คณุภาพทางกายภาพคณุภาพทางกายภาพคณุภาพทางกายภาพคณุภาพทางกายภาพสามารถแบงออกเปน 3 ดานดวยกัน คือ1.1.1.1. เนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัส Texture2.2.2.2. สีสันสีสันสีสันสีสัน Color3.3.3.3. รสชาติรสชาติรสชาติรสชาติ Flavor
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เนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัส TextureTextureTextureTexture• คือลักษณะที่มองเห็นดวยตา สัมผัสดวยมือหรือรับรูดวยการขบเคี้ยว ในที่นี้หมายถึงความกรอบ ความเหนียว ความนิ่มของผักตางๆ
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เนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัสเนือ้สัมผัส TextureTextureTextureTextureFIBER• Fiber is made Fiber by ACID and SUGAR• Fiber is Softened by HEAT and ALKALIS (Baking Soda)STARCH• Dry Starchy food – Dried Iegumes, rice, macaroni must be cooked
in enough water• Moist Starchy vegetable – potatoes must cooked until starch
granules softenDONESS• vegetable is done when it reached the desired degree of
tenderness. Most vegetables are best cooked very briefly, until they are crisp-tender or Al dente (firm to the bite)
• At this stage of tenderness, they not only have the most pleasing texture but also retain maximum flavor, color, and nutrients.
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สีสสีีสี colorcolorcolorcolor• สีสีนของผักเกิดจากองคประกอบที่อยูในเซลล ที่เรียกวาเม็ดสี ซึ่งผสมผสานหลายชนิดทําใหผักมีสีสันที่นารับประทาน
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Vegetable Color Changes During CookingVegetable Color Changes During CookingVegetable Color Changes During CookingVegetable Color Changes During Cooking
Slightly faded Slightly faded Slightly faded Slightly faded Little ChangeLittle ChangeLittle ChangeLittle ChangeLittle Little Little Little ChangeChangeChangeChange
Carrots,tomatoes,rutabagasCarrots,tomatoes,rutabagasCarrots,tomatoes,rutabagasCarrots,tomatoes,rutabagas, sweet , sweet , sweet , sweet potatoes,squash,cornpotatoes,squash,cornpotatoes,squash,cornpotatoes,squash,corn
YellowYellowYellowYellow(Orange)(Orange)(Orange)(Orange)
Olive greenOlive greenOlive greenOlive greenBrightBrightBrightBright----greengreengreengreenOlive greenOlive greenOlive greenOlive greenAsparagus,greenAsparagus,greenAsparagus,greenAsparagus,green beans, lima beans, lima beans, lima beans, lima beans,broccoli,Brusselsbeans,broccoli,Brusselsbeans,broccoli,Brusselsbeans,broccoli,Brussels, , , , sprouts,peas,spinach,greensprouts,peas,spinach,greensprouts,peas,spinach,greensprouts,peas,spinach,green, , , , peppers,artichokes,okrapeppers,artichokes,okrapeppers,artichokes,okrapeppers,artichokes,okra
GreenGreenGreenGreen
Greenish blue, Greenish blue, Greenish blue, Greenish blue, fadedfadedfadedfaded
Blue or Blue or Blue or Blue or BlueBlueBlueBlue----greengreengreengreen
RedRedRedRedBeets,redBeets,redBeets,redBeets,red cabbage (not tomatoes, whose cabbage (not tomatoes, whose cabbage (not tomatoes, whose cabbage (not tomatoes, whose pigment is like that in yellow vegetables) pigment is like that in yellow vegetables) pigment is like that in yellow vegetables) pigment is like that in yellow vegetables)
RedRedRedRed
Yellowish, grayYellowish, grayYellowish, grayYellowish, grayWhiteWhiteWhiteWhiteWhiteWhiteWhiteWhitePotatoes,turnips,cauliflower,onions,whitePotatoes,turnips,cauliflower,onions,whitePotatoes,turnips,cauliflower,onions,whitePotatoes,turnips,cauliflower,onions,whitecabbagecabbagecabbagecabbage
WhiteWhiteWhiteWhite
OvercookedOvercookedOvercookedOvercookedCooked with Cooked with Cooked with Cooked with
Alkali Alkali Alkali Alkali cooked with cooked with cooked with cooked with
Acid Acid Acid Acid Examples of vegetables Examples of vegetables Examples of vegetables Examples of vegetables Color Color Color Color
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รสชาติรสชาติรสชาติรสชาติ FlavorFlavorFlavorFlavorCooking procedures flavor loss
1. Cook for as short a time possible2. Using boiling salted water, salt helps reduce
flavor loss3. Use just enough water to cover to minimize
leaching4. Steam vegetables whenever appropriate
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คณุภาพทางโภชนาการคณุภาพทางโภชนาการคณุภาพทางโภชนาการคณุภาพทางโภชนาการ• คือชนิดและปริมาณสารอาหารตางๆ ไดแก โปรตีน
ไขมัน คารโบไฮเดรต วิตามิน เกลือแรและน้ํา• Six Factors are responsible for nutrient loss:
1. High Temperature2. Long Cooking3. leaching4. Alkalis (Baking Soda)5. Plant enzymes6. Oxygen
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General Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable Cookery• Now that you understand how vegetables change as they cook, let’s summarize that in formation in some general rules. You should now be able to explain the reasons for each of these rules.
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General Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable Cookery1. Don’t overcook2. Cook as close to service time as possible and in
small quantities. Avoid holding for long periods on a steam table.
3. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
4. Never use baking soda with green vegetables.5. Cut vegetables uniformly for even cooking.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables1. Color.1. Color.1. Color.1. Color.• Bright, natural colors.• Green vegetables, in particular, should be a fresh,bright green, not olive green.
2. Appearance on plate.2. Appearance on plate.2. Appearance on plate.2. Appearance on plate.• Cut neatly and uniformly. Not broken up.• Attractively arranged or mounded on plate or dish.• Not swimming in cooking water.• Imaginative and appropriate combinations and garnishes are always well received.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
3. Texture.3. Texture.3. Texture.3. Texture.• Cooked to the right degree of doneness.• Most vegetables should be crisp-tender, not overcooked and mushy, but not tough or woody either
• Vegetables intended to be sofe (potatoes, squash,sweet,tomatoes,vegetablespurees)should be cooked through, with a pleasant,smooth texture.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
4. Flavor.4. Flavor.4. Flavor.4. Flavor.• Full, natural flavor and sweetness, sometime called garden-fresh flavor. Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness.
5. Seasonings.5. Seasonings.5. Seasonings.5. Seasonings.• Lightly and appropriately seasoned. Seasoning should not be too strong and not mask the natural garden flavors.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
6. Sauces.6. Sauces.6. Sauces.6. Sauces.• Butter and seasoned butter should be fresh and not used heavily; vegetables should not be greasy.
• Cream sauces and other sauces should not be too thick or too heavily seasoned. As with seasonings, sauces should enhance, not cover up.
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Standard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked VegetablesStandard of Quality in Cooked Vegetables
7. Vegetable combinations.7. Vegetable combinations.7. Vegetable combinations.7. Vegetable combinations.• Interesting combinations attract customers.• Flavors, colors, and shapes should be pleasing in combination.
• Vegetables should be cooked separately and then combined to allow for different cooking times.
• Acid vegetables (like tomatoes) added to green vegetables will discolor them. Combine just before service.
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Handling VegetablesHandling VegetablesHandling VegetablesHandling Vegetables• Washing• Soaking• Peeling and Cutting• Trimming Loss
• AP (as purchased weight)• EP (edible portion weight)
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Calculating YieldCalculating YieldCalculating YieldCalculating YieldExampleExampleExampleExample• 10 lb cabbage. Yield after trimming is 80 10 lb cabbage. Yield after trimming is 80 10 lb cabbage. Yield after trimming is 80 10 lb cabbage. Yield after trimming is 80 percent. What will your weight be? Multiply percent. What will your weight be? Multiply percent. What will your weight be? Multiply percent. What will your weight be? Multiply the decimal by your AP weight to get EP the decimal by your AP weight to get EP the decimal by your AP weight to get EP the decimal by your AP weight to get EP yield.yield.yield.yield.
• 10 lb x 0.80 = 8 lb10 lb x 0.80 = 8 lb10 lb x 0.80 = 8 lb10 lb x 0.80 = 8 lb
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General Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable CookeryGeneral Rules of Vegetable Cookery6. Start with boiling, salted water when boiling
green vegetables and other vegetables that grow above the ground. Roots and tubers are started in cold, salted water for more even cooking.
7. Cook green vegetables and strong-flavored vegetables uncovered.
8. To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid. Cook green vegetables in a neutral liquid.
9. Do not mix a batch of freshly cooked vegetables with a batch of the same vegetables that has been cooked earlier and kept hot in a steam table.
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ผักผักผักผัก VegetablesVegetablesVegetablesVegetables1. Avocado – เปลือกสีเขียวเขมรูปรางคลายลูกแพร เนื้อในสีเหลืองสด เมื่อสุก
เปนครีมนุมรสมันเหมือนเนย นิยมใชทําสลัด หรือ dip
2. ตระกูลกะหล่ํา - ไดแก บรอคโคลี่ แขนงกะหล่ํา กะหล่ําปลีขาว-มวง กะหล่ําSavoy ดอกกะหล่ํา Kohlrabi
3. ผักโขม (Spinach) – นิยมนํามาผัด หรือทานสดเปนสลัด
4. แตงกวา/ แตงราน (Cucumber) – ทําสลัด แตงดอง เครื่องจิ้ม
5. แตงกวาญี่ปุน (Zucchini/ Courgette) – ทานสด ผัด ทอด
6. ฟกทอง (Pumpkin) – อบ บด ตม นึ่ง ประกอบอาหารทั้งคาวหวาน
7. มะเขือมวง (Aubergine)- นิยมผัด ยาง ทอด ทําสตูวผัก
8. มะเขือเทศ(Tomatoes) – ใชทําซอส สลัด และประดับตกแตงอาหาร
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ผักผักผักผัก VegetablesVegetablesVegetablesVegetables9. ผักกาด/ ผักสลัด(Lettuce) – ไดแก Iceberg, Butterhead,
Romain/Coz, Leaf/Oakleaf Endive Rocket, Watercress 10. เห็ด(Mushroom) – เห็ดเพาะ ไดแก เห็ดกระดุม, เห็ดฟาง, เห็ดนางฟา,
เห็ดหูหนู เห็ดปา ไดแก Chanterelles Morel Cepe Truffle11. ตระกูลหอม – หอมใหญขาว-แดง(Onion), หอมโทน(Pearl Onion),
หอมแดง(Shallot), ตนหอม (spring Onion), กระเทียม(Garlic), ตนกระเทียมฝรั่ง(Leek)
12. พริกหวาน/พริกระฆัง(Bell Pepper) – สีแดงรสชาติหวานที่สุด รองมาสีเหลือง และเขียว
13. ประเภทฝก/เมล็ด - ถั่วลันเตา ถั่วหวาน ถั่วแขก ถั่วดํา/แดง ลิมา เลนทิล14. ประเภทราก – มันฝรั่ง แครอท บีท ไชเทา เรดิช เทอรนิพ พารสนิพ15. ประเภทลําตน – Artichoke หนอไมฝรั่ง ขึ้นฉายฝรั่ง Fennel ยอดมะพราว
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Cauliflower Brussels Sprouts Broccoli
Green Cabbage Savoy CabbageChinese Cabbage
White Cabbage Red Cabbage Kohlrabi
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Avocado
Pumpkin
CucumberZucchini
Butternut Squash
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Beefsteak Tomato
Aubergine White Aubergine
Plum Tomato
Purple Aubergine
Cherry Tomato Tomatillo
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Butterhead Lettuce
Iceberg Lettuce
Romaine Lettuce
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Chicory Endive
Rocket
Curly Endive
Watercress
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Spinach
Radicchio
Red Lettuce
Red Oak Leaf Lettuce
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Radish
Oyster Mushroom
Champignons
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Chanterelles
Morels
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Truffles
Ceps
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OnionRed Onion
ShallotsGarlicLeek
Chives
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Bell Pepper Garden Peas
Sugar-snap PeasSnow Peas
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Runner/ Snake Beans
Haricot vert / French Beans
Baby Corn
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CarrotParsnips
Turnips
Daikon Radish
Beetroot
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Celery
Fennel
ArtichokeAsparagus