tailieunhanh - Lecture Street foods - Chapter 4: Vegetables and fruit

This chapter’s objectives are to: Discuss the history of preparation and consumption of vegetables; discuss the differences in how produce is viewed and used from region to region; discuss how to store produce properly; define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising. | Street Foods Chapter 4: Vegetables and Fruit Learning Objectives Discuss the history of preparation and consumption of vegetables. Discuss the differences in how produce is viewed and used from region to region. Discuss how to store produce properly. Define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising. Vegetables and Fruit Early humans ate a primarily vegetarian diet. Today, produce is viewed differently from region to region. For most cultures, produce is an appreciated, integral part of the daily meals. Meat comes to the table in relatively small doses. Some western, industrialized cultures serve vegetables as an accompaniment to meat, poultry, or fish. Storage Harvesting produce does not end its life. Temperature control is one of the most effective ways to prevent loss of quality. Prolonged exposure, however, to the average refrigerator temperature of 40ºF/4ºC can actually damage some produce. Preparation Popular belief suggests that it is better to eat vegetables raw or undercooked. Properly executed cooking actually improves palatability and digestibility, as well as nutritional accessibility. Appropriate cooking methods vary depending on the vegetable. Young and crisp green vegetables are often rapidly boiled in well-salted water. Immature squashes are much better grilled, sautéed, or stewed. Mature squashes, as well as roots and tubers, benefit from roasting. Young, leafy vegetables can be sautéed or stir fried, and mature greens can be braised. Culinary fruits, in contrast, are mostly enjoyed raw or minimally prepared. | Street Foods Chapter 4: Vegetables and Fruit Learning Objectives Discuss the history of preparation and consumption of vegetables. Discuss the differences in how produce is viewed and used from region to region. Discuss how to store produce properly. Define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising. Vegetables and Fruit Early humans ate a primarily vegetarian diet. Today, produce is viewed differently from region to region. For most cultures, produce is an appreciated, integral part of the daily meals. Meat comes to the table in relatively small doses. Some western, industrialized cultures serve vegetables as an accompaniment to meat, poultry, or fish. Storage Harvesting produce does not end its life. Temperature control is one of the most effective ways to prevent loss of quality. Prolonged exposure, however, to the average refrigerator temperature of 40ºF/4ºC can actually damage some produce. Preparation Popular belief suggests that it is better to eat vegetables raw or undercooked. Properly executed cooking actually improves palatability and digestibility, as well as nutritional accessibility. Appropriate cooking methods vary depending on the vegetable. Young and crisp green vegetables are often rapidly boiled in well-salted water. Immature squashes are much better grilled, sautéed, or stewed. Mature squashes, as well as roots and tubers, benefit from roasting. Young, leafy vegetables can be sautéed or stir fried, and mature greens can be braised. Culinary fruits, in contrast, are mostly enjoyed raw or minimally prepared.