tailieunhanh - Lecture Cooking for special diets: Chapter 10 - Katherine Polenz, CIA

Chapter 10 Pantry items charts glossary index. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts. | Pantry Items 10 Learning Objectives Understand how to use pantry items to help develop delicious, healthy dishes. Explain the nutritional advantages of using from-scratch pantry items versus store-bought pantry items. Describe the importance of contrasting textures, flavors, and temperatures of various pantry items when developing healthy dishes. Explain the types of ingredients that can be used in creating pantry items. 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. Not all of the recipes are pantry items, but the recipes can be used when completing the activities. 2 Panelle Ingredients 1 fl oz/30 mL olive oil ½ oz/14 g minced garlic 20 fl oz/600 mL warm water 6 oz/170 g chickpea flour, plus 3 oz/85 g for dusting the fries ½ tsp/2 g kosher salt 1 oz/28 g minced herbs such as parsley, chives, rosemary, or oregano (optional) 4 oz/113 g roughly chopped cooked chickpeas 16 fl oz/480 mL canola oil, for frying Makes 10 servings Steps: In a medium sauce pot, heat the oil over low heat. Add the garlic and cook until fragrant. Add the water and bring to a gentle simmer. Slowly sprinkle in the 6 oz/170 g of chickpea flour and the salt. Whisk to combine and work out any lumps. Bring to a boil and cook until thick. 2. Add the herbs, if using, and the chopped chickpeas and stir to combine. Pour the mixture into a half hotel pan lined with plastic wrap and spread out into an even thickness. Chill for 2 or more hours in the refrigerator to firm up. Slice into French fry–size strips, dust with the 3 oz/85 g of chickpea flour. Fry at 350°F/176°C degrees until golden and crisp, 5 to 7 minutes. 3 Grilled Kibbe Kebobs Ingredients 4 oz/113 g fine bulgur 1 lb/454 g 90% lean ground turkey 6½ oz/184 g diced onions 2 oz/57 g seeded and minced jalapeño 1 tbsp/15 mL yogurt 2 tbsp/30 mL olive oil 1 tbsp/3 g chopped flat-leaf parsley 2 tbsp/6 g chopped | Pantry Items 10 Learning Objectives Understand how to use pantry items to help develop delicious, healthy dishes. Explain the nutritional advantages of using from-scratch pantry items versus store-bought pantry items. Describe the importance of contrasting textures, flavors, and temperatures of various pantry items when developing healthy dishes. Explain the types of ingredients that can be used in creating pantry items. 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. Not all of the recipes are pantry items, but the recipes can be used when completing the activities. 2 Panelle Ingredients 1 fl oz/30 mL olive oil ½ oz/14 g minced garlic 20 fl oz/600 mL warm water 6 oz/170 g chickpea flour, plus 3 oz/85 g for dusting the fries ½ tsp/2 g kosher salt 1 oz/28 g minced herbs such as parsley, chives, rosemary, or oregano (optional) 4 oz/113 g roughly .