tailieunhanh - Lecture Cooking for special diets: Chapter 4 - Katherine Polenz, CIA

Chapter 4 Appetizers. After reading this chapter, you should be able to: Identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets. | Appetizers 4 Learning Objectives Understand the role of appetizers in a balanced meal Explain how using bold flavors and small portions relate to each other in the preparation of healthy appetizers Describe how to use small amounts of proteins or fatty items in the preparation of healthy appetizers Explain the use of foods with a creamy texture in the preparation of healthy appetizers 1 Recipes for Activities The following slides include recipes from Cooking for Special Diets that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Crab Rolls Ingredients 1 fl oz/30 mL canola oil ¾ oz/21 g minced garlic ¾ oz/21 g minced lemongrass 3½ oz/99 g sliced green onions 1 lb/454 g 90% lean ground turkey 8½ oz/241 g red bell peppers, seeded and cut into strips ⅛ in/3 mm thick 3 oz/85 g green cabbage 4 oz/113 g bean sprouts 4 fl oz/120 mL Thai chili paste (nam prik pao) ½ oz/14 g roughly chopped Thai basil ½ oz/14 g roughly chopped cilantro leaves 1 tbsp/15 mL tamarind pulp 1 tsp/3 g raw sugar 8 oz/227 g Jonah crabmeat, gently squeezed dry 10 rice paper spring roll wrappers Makes 10 portions Steps: 1. In a large pan, heat the oil over medium heat. Add the garlic, lemongrass, and green onions and cook until fragrant, about 1 minute. 2. Add the ground turkey, bell peppers, and cabbage and cook until the meat is brown and the vegetables are tender, 12 to 15 minutes. Transfer to a large bowl and cool completely. 3. When the mixture is cool, add the bean sprouts, Thai chili paste, Thai basil, cilantro, tamarind pulp, sugar, and crabmeat and mix to combine. 4. Moisten the rice paper wrappers in cool water, and transfer to plastic wrap–lined countertop or a bamboo sushi mat. 5. Scoop 4 oz/113 g of the filling onto the lower half of the wrapper. Fold the bottom edge over the filling, and fold each side inward. Continue to roll up the filling, rolling away from you. The filling should be tightly enclosed. Serve immediately. 3 Almond . | Appetizers 4 Learning Objectives Understand the role of appetizers in a balanced meal Explain how using bold flavors and small portions relate to each other in the preparation of healthy appetizers Describe how to use small amounts of proteins or fatty items in the preparation of healthy appetizers Explain the use of foods with a creamy texture in the preparation of healthy appetizers 1 Recipes for Activities The following slides include recipes from Cooking for Special Diets that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Crab Rolls Ingredients 1 fl oz/30 mL canola oil ¾ oz/21 g minced garlic ¾ oz/21 g minced lemongrass 3½ oz/99 g sliced green onions 1 lb/454 g 90% lean ground turkey 8½ oz/241 g red bell peppers, seeded and cut into strips ⅛ in/3 mm thick 3 oz/85 g green cabbage 4 oz/113 g bean sprouts 4 fl oz/120 mL Thai chili paste (nam prik pao) ½ oz/14 g roughly chopped Thai basil ½ oz/14 g roughly chopped cilantro leaves 1 tbsp/15

• Du lịch
• Special diets
• Cooking for special diets
• Dietary needs
• Professional chefs
• Special dietary needs
• Food allergies
• Clinical procedures
• Medical assisting
• Clinical medical assisting
• Daily energy requirements
• Dietary guidelines
• Lecture Medical assisting
• Clinical competencies
• Administrative competencies
• Administrative medical assisting
• Professional cooking
• Food service
• Controlling quality changes during cooking
• Vegetarian diets
• Traditional balsamic vinegar
• Special forcemeat dishes
• Dough formulas and techniques