11.1 INTRODUCTION
"Eat your fruits and vegetables" is one of the tried and true
recommendations for a healthy diet. Increasing consumption of fruit
and vegetables can significantly reduce the risk of many chronic
diseases.
Any herbaceous plant or plant part which is regularly eaten
as food by humans would normally be considered to be a vegetable.
Vegetables are very often eaten cooked. Some, such as potato, are
never eaten raw, but many such as carrots, bell peppers and celery
are quite commonly eaten either raw or cooked.
Vegetables are brimming and overflowing with fibre, and also
a whole range of vitamins, anti-oxidants, minerals and many other
protective ingredients, and are also low in calories.
Fruits are the matured ovaries of flowers, containing the
seeds for the next generation of plants. Many plants cunningly make
their fruits sweet, the better to attract animals like us to eat them and
disperse the seeds. Fruits are often delicious enough to eat out of
hand, but they can also be made into tarts, compotes, shakes,
juices, preserves, liqueurs, and many other things.
A nut in cuisine is a much less restrictive but vital. Any large,
oily kernel found within a shell and used in food may be regarded as
a nut. Because nuts generally have high oil content, they are a highly
prized food and energy source. A large number of seeds are edible
and used in cooking, eaten raw, sprouted, or roasted or deep fried in
oil for use as a snack food, or pressed for oil that is used in cookery.
11.2 VEGETABLES
The term "vegetable" generally refers to the succulent edible
part of a plant. The definition is traditional rather than scientific. It is
somewhat arbitrary and subjective, as it is determined by individual
cultural customs of cooking and food preparation.
Mushrooms, though belonging to the biological kingdom
Fungi, are also loosely considered as vegetables. In general,
vegetables are regarded by cooks as being most suitable for savory
or salted dishes, rather than sweet dishes, although there are many
exceptions, such as pumpkin pie, etc.
Vegetables are a catch-all category that includes many of the
edible parts of a plant, like stems, roots, flowers, and leaves. We
don't usually consider the fruits of a plant to be vegetables, except
for fruits that aren't very sweet. Tomatoes, squash, peppers,
eggplants, and beans, for example, are all fruits, but we usually refer
to them as vegetables.
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Nuts, seeds, grains, herbs, and spices are not normally
considered to be vegetables, even though they are all parts of
plants.
11.3 TYPES OF VEGETABLES
The market is flooded with different types of vegetables, each
belonging to a distinctive vegetable group. Availability of vegetables
also differ from season to season, as in what you can find in winter
season, that won't be available during summers in the temperate
countries. However, all types of vegetables may be available
throughout the year in tropic and sub-tropic countries. There are
some vegetables that can be eaten raw in the form of salad like
tomato, cucumber etc. And as it is said, variety is the spice of life; so
savor the taste of the distinctive types of veggies bestowed on us by
nature. Here is a list of different kinds of vegetables:
11.3.1 Root Vegetables
Root vegetables are rich in nutrients, low in fat and calories,
inexpensive and usually available throughout the year. Beyond that,
they have wildly varying characteristics. Radishes are pungent,
carrots sweet, beets earthy. Others, like parsnips, turnips, and
rutabagas, have more subtle flavors. Root vegetables will last
awhile in your pantry, and even longer in your refrigerator.
ROOT VEGETABLES
1 Beetroots
Beets have a distinctive earthy flavor
that's enhanced by roasting, but they
can also be steamed, microwaved, or
boiled. Varieties include the familiar red
beets, golden beets, white beets, and
chioggia, candy cane beets and Baby
beets.
2 Black radish
These large, pungent radishes have
black peels and white interiors, they can
be fashioned into attractive garnishes, or
they can be cooked like turnips. They
can also be served raw.
3 Carrot
Raw or cooked, carrots add sweetness
and color to stews, soups, stir-fries,
slaws, cakes, and crudité platters, plus
they're a great source of carotenoids
(Vitamin A).
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4 Daikon (pronounced DIE-kon)
Daikon is larger and milder than its
relative, the red radish. The Japanese
like to grate it and serve it with sushi or
sashimi, pickle it, stir-fry it, or slice it into
salads.
5 Radish
With their crisp texture and peppery
flavor, raw radishes are great in salads
and on crudité platters. They can also
be cut into attractive garnishes. Select
firm, fresh-looking radishes and store
them in your refrigerator for no more
than a week.
6 Turnip
Turnips can be roasted, boiled, steamed,
or stir-fried.
7 Rutabaga
(pronounced: roo-tuh-BAY-guh)
Rutabagas look like turnips, only they're
a bit larger and have a yellow
complexion.
8 Salsify (pronunced: SAL-suh-fee)
When cooked, salsify has the taste and
texture of an artichoke heart. There are
two types: white salsify a n d black
salsify. After peeling salsify, put it into
acidulated water right away to prevent it
from turning brown. Canned salsify is a
good substitute for fresh, but it's hard to
find.
9 Lotus root
Slices of the lotus root have a beautiful
pattern. The fresh version is available
sporadically; if not, the canned version is
almost as good. Rinse and drain before
using using the contents in the can.
10 Parsnip
These are like carrots, except that
they're cream-colored and never served
raw. Northern Europeans like to add
them to stews, but they can also be
puréed or served as a side dish.
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11.3.2 Tubers & Corms
Technically, tubers and corms are swollen underground
stems of plants. It is easier to think of them as the "family of potatolike
vegetables." They're used worldwide as a source of
carbohydrates, often taking a back seat to more flavorful and colorful
ingredients.
TUBERS & CORMS
1 Potato
Potatoes can be boiled, baked, fried,
microwaved, steamed, or roasted, with
or without their peels. They're often
paired with butter, sour cream, or oil, but
left to themselves they're quite low in
calories and loaded with nutrients.
2 Sweet potato
Sweet potatoes are quite versatile, but
they're most often baked, candied, or
made into pies. It's best not to boil
them, as they'll lose much of their
flavor. They are usually sweet to taste.
3 Topical yam
These firm, white-fleshed yams are
widely used in tropical countries.
They're somewhat bland and dry, so
they're often served with spicy sauces.
4 Arrowroot
The name arrowroot is more commonly
associated with a thickener that's made
from the plant. A fresh arrowroot tuber
looks like a small onion, only without the
layers. It should be peeled, and then it
can be boiled or stir-fried.
5 Cassava (pronounced kuh-SAH-vuh)
There's both a sweet and a bitter variety
of cassava. The sweet one can be eaten
raw, but the bitter one requires cooking
to destroy the harmful prussic acid it
contains. Cassava is a rich source of
industrial starch and energy rich animal
feed.
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11.3.3 Stalk Vegetables
Edible plants whose stems are consumed like vegetables; the
leaves of some varieties are also edible.
STALK VEGETABLES
1 Asparagus
Asparagus has a wonderfully distinctive
flavor and a meaty texture. It's often
served as a side dish, after being
steamed or briefly boiled. These are
shoots that arise from underground
rhizomes. Two types of asparagus are
available commercially: white or green
asparagus and are expensive.
2 Bamboo shoots
These fresh shoots are boiled first to rid
them of hydrocyanic acid, a toxin that
causes cyanide poisoning. Canned
shoots are safer and more widely
available and used in salad dishes. It is
considered as a delicacy and is
expensive.
3 Celery
Raw celery is flavorful and wonderfully
crunchy, and it's a great vehicle for dips
or fillings like peanut butter or cream
cheese. Celery can also be sautéed and
used to flavor soups, stews, and
sauces. A bunch or stalk of celery
consists of a dozen or so individual ribs,
with the tender innermost ribs called the
celery heart.
4 Chinese celery
This has a stronger flavor than ordinary
celery, and it's often used in stir-fries
and soups.
5 Hearts of palm (palmitos)
These are peeled cabbage palm buds,
and they're terrific in salads or as a
vegetable side dish. Commercially
important source is pejibaye palm of the
Amazon basin. Very expensive. Usually
available in canned form.
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11.3.4 Bulbs
A bulb is an underground vertical shoot that has modified
leaves (or thickened leaf bases) that are used as food storage
organs by a dormant plant.
A bulb's leaf bases generally do not support leaves, but
contain food reserves to enable the plant to survive adverse
conditions. The leaf bases may overlap and surround the center of
the bulb as with the onion. A modified stem forms the base of the
bulb, and plant growth occurs from this basal plate. Roots emerge
from the underside of the base, and new stems and leaves from the
upper side.
BULBS
1 Green onion
These are onions have small bulbs and
long green stalks. They're usually
eaten raw, but can also be grilled or
sautéd.
2 Leek
Leeks look like large green onions, and
they have a more complex onion flavor.
They're often cooked as a vegetable
side dish, or used in soups.
3 Spring onion
Some people use the name spring
onion as a synonym for green onion,
while others use it to refer to a green
onion with a partially formed bulb.
4 Ramps (Wild leek or Tennessee truffle)
These have a strong onion-garlic flavor
which tends to linger on the breath.
Despite their humble Appalachian
origins, ramps tend to be pricey and
are usually found in gourmet produce
markets. They're available from March
to June.
5 Dry Onions
There are two categories of dry onions:
storage onions and sweet onions.
Storage onions are low in water and
high in sulfur, so they store well and
are available year-round. Sweet onions
are usually available just from April to
August.
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6 Boiling onion
These are small versions of yellow,
white, or red onions. They're up to two
inches in diameter, and usually cooked
whole.
7 Shallot
They have a more delicate, garlicky
flavor than other cooking onions, and
are a common ingredient in French
sauces. Many people find them too hot
to eat raw.
8 Sweet onion
These onions are mild and crisp, so
they're the onions of choice for slicing
raw on burgers and sandwiches. They
can be lightly cooked, too, though
they're not as pungent and flavorful as
storage onions. There are several
different varieties, often named after
the region in which they're grown.
9 White Onion
These popular cooking onions are
often called for in Hispanic dishes,
since they have a cleaner, more tangy
flavor than yellow onions.
10 Garlic
Almost every cuisine on our planet has
found an important role for garlic.
Europeans mince it raw and add it to
salad dressings, or sauté it and use it
to flavor their sauces. Asian cooks add
it to to their stir-fries; Indian cooks to
their curries; Hispanic cooks to meats
and vegetables. Americans have lately
taken a fancy to roasting whole bulbs,
and then spreading the garlic like a soft
cheese on bread or crackers.
11 Elephant Garlic
This looks like an overgrown garlic, but
it's more closely related to a leek. It's
much milder than ordinary garlic, so it's
a good choice if you want to impart the
flavor of garlic to a delicately flavored
dish. It's often sold in a mesh stocking
to keep the cloves together.
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11.3.5 Salad Greens
A variety of green leaves are used exclusively for salads.
The salad greens popularly used are discussed below:
SALAD GREENS
1 Lettuce
These are mild salad greens that are
always served fresh, either in salads or
as garnishes. There are four basic
categories: iceberg lettuce, leaf lettuce,
butterhead lettuce, and romaine lettuce,
Lettuce leaves are very crisp and low in
calorie.
2 Lollo rosso
This mild, tender lettuce has ruffled red
edges.
3 Radicchio
(pronounced: rah-DEEK-ee-oh)
With its beautiful coloring and slightly
bitter flavor, radicchio is wonderful when
combined with other salad greens.
4 Red mustard
This has a pungent, peppery flavor that
adds zip to salads.
5 Mizuna (spider mustard)
Mizuna has tender leaves and a
pleasant, peppery flavor.
6 Escarole (Batavian endive)
Escarole has sturdy leaves and a slightly
bitter flavor. Young escarole leaves are
tender enough to add to salads,
otherwise escarole is best cooked as a
side dish or used in soups.
7 Spring salad mix
This is a mix of different young salad
greens. Commercial mixes usually
include arugula, mizuna, tat soi, frisee,
oakleaf, red chard, radicchio, mustard
greens, and radicchio.
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11.3.6 Cooking Greens
Green leaves which are used for cooking are discussed
below:
COOKING GREENS
1 Spinach
Spinach is packed with nutrients, and it's
quite versatile. You can toss it raw into
salads, or cook it briefly to make a side
dish or soup. Of the two main varieties,
smooth leaf spinach or flat leaf spinach
or salad spinach is more delicate and
better suited to salads than curly leaf
spinach. Some spinach are succulent
and are slightly muciagenous.
2 Water spinach (Swamp spinach)
This cooking green is very common in
the Philippines. Some varieties have
purple stems.
3 Mustard greens
There are red and green varieties, and
both have a peppery bite. If the greens
are too pungent they are tammed by
blanching them in salted water.
4 Callaloo
These huge leaves are about a foot and
a half long, and they're a popular
vegetable among Pacific islanders and
some Asians
5 Broccoli raab
This is slightly bitter cooking green. It's
best to just eat the florets and leaves;
the stems are quite bitter.
6 Chrysanthemum leaves
This Asian potherb is used to flavor
salads, soups, sukiyaki and other
dishes. The leaves are usually blanched
briefly to soften them and deepen their
color, but young leaves can be served
raw.
7 Kale
Kale is a kind of cabbage with dark
green, wrinkled leaves. It's prized more
for its hardiness than its flavor or
delicacy.
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11.3.7 Inflorescent Vegetables
Inflorescent vegetables are those vegetables whose flowers
or flower buds of edible plants. Some commonly used inflorescent
vegetables given are below.
INFLORESCENT VEGETABLES
1 Artichoke
Artichokes are the unopened flowers
and stems of a kind of thistle. At the
center is the heart, the choicest portion
of the artichoke, covered by the choke, a
hairy pad that should be peeled off and
discarded. Their peak season is early
summer.
2 Banana blossom
These are popular in Southeast Asia and
India, where they're boiled in water or
coconut milk, then eaten like artichokes.
3 Broccoflower
This is a green variety of cauliflower.
4 Broccoli (pronounced: BRAHK-uh-lee)
Broccoli is tasty, good for health and
easy to cook. The florets can be
steamed or boiled and served as a side
dish, or served raw on a crudité platter,
or stir-fried. The stems are good, too,
but you should peel them first and cook
them a little longer.
5 Broccoli Romanesco
This is similar to broccoli, but its florets
resemble pine cones. It's especially
good raw.
6 Cauliflower
Cauliflower florets often wind up in
soups, or as a side dish smothered with
a cheese sauce, or served raw on a
crudité platter. Select heads that are
heavy for their size. When cauliflower
pieces are placed in hot water, all the
worms present in the head will come out.
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11.3.8 Cabbages
The many varieties of cabbage can be widely dissimilar, but
most have a short, broad stem and leaves or flowers that form a
compact head. The most common cabbages are green and red
cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower,
and kale. They're loaded with vitamin C, fiber, and possibly cancerfighting
compounds to boot.
CABBAGES
1 Green cabbage
Cabbage is quite versatile. You can cut
it into chunks, boil it, and serve it with
corned beef or other fatty meats. You
can also use cooked leaves as wrappers
for meat fillings, or shred raw ones for
cole slaw. Select heavy heads of
cabbage that have shiny leaves.
2 Napa cabbage (michihli)
Like bok choy, napa cabbage is a
common ingredient in Asian stir-fries. It
can also be used as a milder and more
delicate alternative to green cabbage in
slaws and other recipes.
3 Red cabbage
Red cabbage tastes just like green
cabbage, so your choice between them
depends largely on which color you
prefer. One problem with red cabbage,
though, is that the color tends to bleed
and discolor surrounding foods.
4 Savoy Cabbage
Savoy cabbage is like ordinary cabbage,
but with a milder flavor. It can often be
used in place of green cabbage, and
your dish will probably be the better for
it.
5 Brussels sprouts
These look like small cabbages, and
they're most often boiled or steamed and
served as a side dish. They have a
rather strong flavor, so it's best not to
pair them with anything that's delicately
flavored.
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11.3.9 Ginger and Other Rhizomes
Rhizomes are knobby underground stems that have pungent
and flavorful flesh. Ginger is the most familiar example, other
rhizomes include turmeric, galangal, lesser galangal, and
fingerroot.
RHIZOMES
1 Ginger root
With its sweet yet pungent flavor, ginger
has become a mainstay of many of the
world's cuisines. European cooks like to
use dried, ground ginger (called sukku in
Tamil) to flavor gingerbread and other
baked goods. Asian and Indian cooks
prefer their ginger fresh, and they use it
in spicy sauces and stir-fries.
2 Turmeric (yellow ginger)
Turmeric has a pungent flavor, but it's
more widely known for it's brilliant yellow
color. You can find fresh roots in
Southeast Asian and Indian markets, but
dried ground turmeric is far more
commonly used. It is also said to have
anti-septic properties.
3 Galangal
It is similar to ginger. It's sold fresh,
frozen, dried, or powdered, but use the
dried or powdered versions only in a
pinch.
4 Fingerroot
This ginger relative is popular in
Thailand. It resembles long fingers
jutting from a hand.
11.3.10 Fruit Vegetables
We don't usually consider the fruits of a plant to be
vegetables, except for fruits that aren't very sweet. Tomatoes,
squash, peppers, eggplants, and beans, for example, are all fruits,
but we usually refer to them as vegetables.
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FRUIT VEGETABLES
1 Tomato
With their rich flavor and mild acidity,
tomatoes have worked their way into
thousands of recipes. Summertime is
the the best season for tomatoes; those
sold at other times of the year are often
bland.
3 Eggplants (brinjal or patlican)
This is a spongy, mild-tasting vegetable
that's meaty yet low in calories. It's
never eaten raw, but it can be baked,
grilled, or sautéed. The best eggplants
are firm and shiny eggplants with
unbroken skin. Eggplants have fewer
seeds, which are less bitter.
4 Winter squash
They come in many sizes and shapes,
but all have hard outer rinds that
surround sweet, often orange flesh.
They're usually baked or steamed, and
then sometimes puréed. Select squash
that are heavy for their size. Varieties of
winter squash are Pumpkin, spaghetti
squash, sweet dumpling squash, etc.
6 Asian squash (bitter guard)
This bitter vegetable is believed to have
medicinal properties and is widely used
throughout Asia. Varieties are bitter
melon, balsam pear, Chinese okra, silk
squash, silk melon fuzzy melon, hairy
melon, hairy cucumber, Indian bitter
melon, winter melon, etc.
7 Cucumber (cuke)
These gourd relatives are crisp, cool,
and juicy. A slicing cucumber is usually
served raw in salads, sandwiches,
drinks, sushi, and hors d'oeuvres to add
crunch
8 Fresh chile peppers
Fresh chile peppers include ancho chile,
poblano pepper (fresh), banana chile,
bird cherry pepper, Thai chili, California
green chile, California red chile,
Anaheim chile, caloro and caribe.
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11.3.11 Other Vegetables
OTHER VEGETABLES
1 Mushrooms
Markets stock a variety of cultivated
mushrooms, but many people prefer wild
mushrooms, which are often more
flavorful. Dried mushrooms are often
excellent substitutes for fresh
2 Sprouts
Sprouts are newly germinated peas and
beans. There are many varieties,
ranging from mild and crunchy mung
bean sprouts to spicy and delicate radish
sprouts. Raw sprouts are great in
salads and sandwiches, and the sturdier
varieties can also be stir-fried briefly.

Its important

5.1       Stock:

Stock is a liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which requires only 20 minutes).

Such liquid is the foundation of soups, sauces and gravies. As stock is an important ingredients in various dishes; care should be taken in the preparation as follows:

·         Unsound meat or bones and decaying vegetables will give stock an unpleasant flavour and cause it to deteriorate quickly.

·         Scum should be removed; otherwise it will boil into the stock and spoil the colour and flavour.

·         Fat should go be skimmed, otherwise the stock will taste greasy.

·         Stock should always simmer gently, for it is allowed to boil quickly, it will evaporate and cloudy.

·         It should not be allowed to go off the boil, otherwise, in hot weather, there is a danger of its going sour.

·         Salt should not be added to stock.

·         When making chicken stock, if raw bones are not available, then a boiling fowl can be used.

·         If stock is to be kept, strain, reboil, cool quickly and place in the refrigerator.

Types of stocks:

White stocks: made from beef, mutton, veal or chicken, can be used in white soup, sauces or stews.

Brown stocks: made from beef, mutton, veal, chicken or games, can be used in brown soup, sauces, gravies and stews.

General proportions of ingredients and methods for all stocks

                       

• Raw meaty bones                                            5 kg
• Water                                                              10 litres
• Mirpoix(onion, carrot, celery, leek)                 .5 kg
• Bouquet garni (thyme, bay leaf, parsley)        .5 kg
• Pepper corn                                                     12 pcs

Method:

• Chop up all the bones, remove any fat or marrow.
• Place in a stock pot, add the cold water and bring to the boil.
• If the scum is dirty then blanch and wash off the bones; cover again with cold water and reboil.
• Skim, wipe round sides of the pot and simmer gently.
• Add the washed. Peeled, whole vegetables, boquet garni and pepper corns.
• Simmer 6-8 hours. Skim and strain.:

Brown stocks:

• Chop the bones and brown well on all sides either by
• Placing in a roasting tin in the oven, or
• Carefully browning in a little fat in a frying pan.
• Drain off any fat and place the bones in stock pot.
• Brown any sediment that may be in the bottom of the tray, deglaze with half litre of boiling water, simmer for a few minutes and add to the bones.
• Add the cold water, bring to the boil and skim.
• Wash, peel and roughly cut the vegetables, fry in a little fat until brown, strain and add to the bones.
• Add the bouquet garni and peppercorns.
• Simmer for 6-8 hours. Skim and strain.

Glazes:

Glazes are made by boiling steadily white or brown beef stock or fish stocks and allowing them to reduce to a sticky or gelatinous consistency. They are used to improve the flavour of a prepared sauce which may taste bland or be lacking in strength.

5.2       Sauce:

Sauce is a liquid which has been thickened by:

• Beurre manie (kneaded butter)
• Egg yolks
• Roux
• Cornflour, arrowroot or starch
• Blood

All sauces should be smooth, glossy in appearance, definite in taste and light in texture; the thickening medium should be used in moderation.

Roux:

A roux is a combination of fat and flour which are cooked together. There are three degrees to which a roux may be cooked, namely;

• White roux
• Blond roux
• Brown roux

A boiling liquid should never be added to a hot roux as the result may be lumpy. If allowed to stand for a time over a moderate heat a sauce made with a roux may become thin due to chemical change (dextrinisation) in the flour.

 White roux: is used for white sauce and soups. Equal quantities of margarine or butter and flour are cooked together without colouring for a few minutes to a sandy texture.

Blond roux: is used for veloutes, tomato sauce and soups. Equal quantities of margarine, butter or vegetable oil and flour are cooked for a little longer than a white roux, but without colouring, to a sandy texture.

Brown roux:  is used for brown sauce and soups. Use 200 g butter to 250 g flour per 4 litre of stock, cooked together slowly to a light-brown colour.

Basic sauces

Béchamel        Espagnole        Veloute      Hollandaise      Tomato sauce          Mayonnaise

White sauce (bechamel):

This is a basic white sauce made from milk and a white roux.

• Butter                                      400 g
• Flour                                        400 g
• Milk                                         4.5 litres
• Studded onion                                    1 no

Method

• Melt the butter in a thick bottomed pan
• Add flour and mix in.
• Cook for a few minutes over a gentle heat without colouring.
• Remove from the heat to cool the roux.
• Gradually add the warmed milk and stir till smooth.
• Add the onion studded with a clove.
• Allow to simmer for 30 minutes.
• Remove the onion, pass the sauce through a conical strainer.
• Cover with a film of butter to prevent a skin forming.

Derivatives of Béchamel sauce:

• Morney            béchamel+ Parmesan and gruyere+ cream+ egg yolk
• Cream              béchamel+ fresh cream+ butter.
• Parsley             béchamel+ fresh cream+ chopped and blanched parsley.
• Anchovy         béchamel+ anchovy essence and fillets+ cream+ butter+ lemon                    juice.

Brown sauce (espagnole):

• Oil                                           200 g
• Flour                                        240 g                                      
• Tomato puree                          100 g
• Brown stock                            4 litres
• Carrot                                      400 g
• Onion                                      400 g
• Celery                                      200 g

Method:

• Heat the oil in a thick-bottomed pan.
• Add the flour; cook out slowly to a light brown colour, stirring frequently.
• Cool and mix in the tomato puree.
• Gradually mix in the boiling stock. Bring to the boil.
• Wash, peel and roughly cut the vegetables.
• Lightly brown in a little oil in a frying pan.
• Drain off the fat and add to the sauce.
• Simmer gently for 4-6 hours. Skim when necessary. Strain.

Derivatives of Espagnole sauce:

• Demi-glaze      50% brown stock+ 50% brown sauce reduce to half.olk.
• Chasseur          minced mushroom, sautéed chopped shallots+ white wine

                        reduce+demi glaze+ butter+ chopped parsley.          

• Bordelaise       chopped shallots+ mignonette pepper+ thyme+ bay leaves+

Red wine.

• Robert             chopped onion sautéed+ white wine+ vinegar+ pepper+ demi-                                 glaze+ mustard to finish.

Veloute (chicken, veal, fish, mutton):

This is a basic white sauce made from white stock and a blond roux.

• Margarine,oil or butter            400 g
• Flour                                        400 g
• Stock (chicken, veal,               4.5 litres
• fish, mutton) as required.

Method:

• Melt the fat or oil in a thick-bottomed pan.
• Add the flour and mix well.
• Cook out to a sandy texture over gentle heat without colouring it.
• Allow the roux to cool.
• Gradually add the boiling stock.
• Stir until smooth and boiling.
• Allow to simmer for approximately 1 hour.
• Pass it through a fine conical strainer.

Note: a veloute sauce for chicken, veal or fish dishes is usually finished with cream and in some case, also egg yolk.

Derivatives of Veloute:

• Allemande       chicken veloute+ egg yolks+ mushroom trimming+ cream+

Juice of lemon.

• Supreme          chicken veloute+ white wine+ parsley+ shallots+ mushroom

Trimming. Add fresh cream+ yolk of eggs+ juice of lemon.

• Hongroise        chicken veloute+ paprika+ white wine+ cream.

Tomato sauce:

• Margarine or butter                 25 g
• Onion                                      125 g                                                              
• Carrot                                      125 g
• Celery                                      60 g
• Bay leaf                                   2
• Spring of thyme                      3
• Bacon                                      25 g
• Flour                                        25 g
• Tomato puree                          125 g
• Stock                                       1 litre
• Clove garlic                             1
• Salt, pepper

Method:

• Melt the margarine or butter in a small sauteuse.
• Add the vegetables and herbs (mirepoix) and bacon and brown lightly.
• Mix in the flour and cook to a sandy texture. Allow to colour slightly.
• Mix in the tomato puree, allow to cool.
• Gradually add the boiling stock, stir to the boil.
• Add the garlic, season. Simmer for 1 hour.
• Correct the seasoning and cool.
• Pass through a fine conical strainer.

Derivatives of Tomato sauce:

• Barbeque         tomato sauce+ ketchup+ vinegar+ sugar.
• Portugaise       tomato sauce+ white wine+ tomato concasse+ garlic.
• Italienne          tomato sauce+ demi-glaze+ chopped shallots+ mushroom+

Lean ham+ fine herbs.

Hollandaise:

• Crushed peppercorn                15
• Vinegar                                   2.5 tbsp
• Egg yolk                                  5
• Butter                                      500 g
• Salt, cayenne

Method:

• Place the peppercorn and vinegar in a small pan and reduce to one-third.
• Add 1 tbsp cold water, allow to cool.
• Mix in the yolks with a whisk.
• Return to a gentle heat and, whisking continuously, cook to a sabayon. (this is the cooking of the yolks to a thickened consistency, like cream, sufficient to show the mark of the whisk).
• Remove from the heat and cool slightly.
• Whisk in gradually the melted butter until thoroughly combined.
• Correct the seasoning. If reduction is not used, add a few drops of lemon juice.
• Pass through a muslin or conical strainer.
• The sauce should be kept at only a slightly warm temperature until served.
• Serve in a slightly warm sauceboat.

Derivatives of Hollandaise sauce:

• Mousseline      hollandaise sauce mixed with stiffly whipped cream.
• Maltaise           hollandaise sauce+ zest+ orange juice.
• Béarnaise         hollandaise sauce+ chopped tarragon+ chervil.

Mayonnaise sauce:

This is a basic cold sauce and has a wide variety of uses, particularly in horsd’oeuvre dishes. It should always be available on any cold buffet.

• Egg yolk                                  2
• Vinegar                                   2 tsp
• Salt, white pepper
• Mustard                                   .5 tsp
• Olive oil                                  250 ml
• Boiling water                          1 tsp

Method:

• Place the yolks, vinegar and seasoning in a bowl and whisk well.
• Gradually pour on the oil very slowly, whisking continuously.
• Add the boiling water, whisking well.
• Correct the seasoning.

Derivatives of Mayonnaise sauce:   

• Thousand island          mayonnaise+ hard boiled egg+ ketchup+ tobasco+ vinegar+                        vinegar+ oil+ red and green pimento+ parsley

• Cocktail                       mayonnaise+ ketchup+ Worcester sauce+ tobacco+ cream+

Lemon juice.

• Tarter sauce                 mayonnaise+ capers+ gherkins+ parsley.

5.3       Soups:

Soup is a liquid food consisting of meat, seafood, vegetables, cereals or poultry. They play an important role in menu, and are regarded as appetizers as they stimulate the appetite for the heavier foods to follow. On the menu, they are served as the first course, if horsd’oeuvres are not being served. If horsd’ouvre is served then soup is served as the second course.

Special points for the service and preparation of the soups:

• First-class, clean, strong and flavourful stocks should be used, as it would help in producing good quality soup.
• If there is a heavy entrée, the soup should be thin or light.
• If a heavy soup is served, the portion be small.
• The soups should not in any way be filling or consist of food particles that require much chewing.
• Garnish should be small and dainty, so that they can be picked up easily by a soup spoon.
• Soup should be always moderately seasoned.
• Serve hot soup piping hot and cold soup very cold.
• A little sugar should be added to tone the acidity of the soup, before mixing cream as it prevents curdling.
• Consommé should be amber in colour.
• Accompaniments of the soup should be of a crisp character.
• Entrée portion of one litre of soup yields five portions.

There is no set standard for the classification of soups, as there are virtually thousands of soup preparations. In order to learn about them easily, soups may be classified in the following manner.

SOUPS

Thin Soup                                            Thick Soup      Cold Soup       International Soup

(Passed)                      (Unpassed)

Consommes                 Broths             Puree     Cream    Veloutes       Bisques    Chowder

                                    Bouillons

Thin Soup:

Most of the thin soups are clear, flavoured, nutritious liquids and are prepared without the use of starch. The soup is a thin liquid with garnish or with small, daintily cut food items floating in it. Some of the consommés are slightly thickened with tapioca.

 Consommés:   it came from the word ‘consummate’ meaning to bring to completion or perfection. It is a strongly flavoured, clarified soup.

Recipe for Consomme (one litre):

• Minced meat                           225 gms
• Onion                                      70 gms
• Carrot                                      50 gms
• Stock                                       1.5 litres
• Egg white                                2
• Celery                                      40 gms
• Thyme                                     ¼ tsp
• Bay leaf                                   ½        
• Peppercorns                             3

Method:

• Mix minced meat, chopped onion, carrot, celery with egg white.
• Add cold stock, thyme, bay leaf and peppercorns.
• Place on fire, go on stirring so that the ingredients do not stick to the bottom of the pan and articles are suspended.
• When the mixture starts boiling, lower the temperature and let it simmer until the coagulated mass (raft) comes to the top.
• Simmer for one and half hours.
• When consommé is clear and tasty, strain through a double muslin cloth. Add seasoning.

Bouillon and Broth: are terms that are interchangeable and practically mean the same. They are unpassed soup.

Bouillon comes from the word’ boil’. It has a more pronounced strong meaty flavour and is clear soup with pieces of vegetables, meat, seafood etc floating in the soup.

Broths are similar to bouillons but the liquid is a little cloudy and contains all types of vegetables, meat, chicken etc.

Thick soup:

They are passed thick soups and in this category are purees, cream, veloutes, bisques and chowders.

Puree:

Starchy vegetables such as leguminous plants, potatoes or cereals when pureed in soups, usually act as self-thickeners and need no further thickening ingredients. Many vegetables like carrot, pumpkins, turnips, peas, celery, leafy greens need additional thickening agents as their own purees do not cohere and so the above thickening agents are needed. The cooked soup is strained through a sieve and the consistency of the soup is thick. Water or stock in which the pureed product was cooked is usually used as the liquid in the soup. The soup is served with fried golden brown croutons. Eg puree of lentils, puree of peas etc.

Cream soup:

They are composed of a puree of vegetables, fish, poultry or meat thickened with béchamel sauce or given a cream finish. Milk is used to dilute and achieve correct consistency. Eg cream of tomato, cream of mushroom soup, cream of lentil soup etc

Veloute:

Veloutes as soups are similar to other veloutes, but differ from purees, as they require a thickening element and a roux. Veloute is made by preparing roux and adding stock and the pureed vegetables        or meat and hot milk is blended in, to produce a smooth soup. Generally proportions for a veloute soup are half base veloute, ¼ puree, ¼             stock or white consommé used to dilute the mixture of puree and veloute to the correct consistency. Eg chicken veloute, celery veloute etc.

Bisques:

These are shellfish puree soup, thickened with rice or cream. It is a slightly thick rice cream type soup with small particles of cooked shellfish in it, to add flavour and colour. A small amount of wine is added to enhance the flavour. Eg crayfish bisque, lobster bisque etc.

Chowder:

They are thick heavy soup, owing their consistency to potato. Chowders consist of potato, onion, piece if bacon, various seasoning and seafood. They can be milk or tomato based. Crackers are generally added just before serving. Eg clam chowder, seafood chowder, oyster chowder etc.

Cold soup:

Chilled soups include those that are jellied by the natural gelatin in the meat stock or by addition of gelatin powder or those that are thickened with a starch or puree. Eg vichyssoise, Madrilene. Borscht etc.

International soups:

There are many varieties, cold or hot, thin or thick soups. They have been placed in a special category, as they have different origins. Eg minestrone, mulligatawany, cock-a-leekie etc.

5.4       Accompaniments and garnishes

Accompaniments are dishes such as sauces, salads or vegetables which are used to make a dishes complete. They add to the bulk of the dishes and give greater satisfaction, improve the satiety value and enhance the taste. Eg roast beef with Yorkshire pudding, roast pork with apple sauce, fish and chips with tartare sauce or tomato sauce etc.

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Food items                                          Accompaniments

Grapefruit                                           Castor sugar

Oyster                                                 Tobasco sauce, brown bread and butter, lemon

Caviar                                                  Hot butter breakfast toast.

Smoked salmon                                   red pepper, pepper mil, brown bread and butter.

Puree soup                                           Croutons

French onion soup                               French bread, Parmesan cheese

Minestrone                                          Parmesan cheese

Fried fish                                             Tartare sauce, lemon slice

Fish orly                                              Tomato sauce

Grilled fish                                          Tartare or Hollandaise Sauce

Fish meuniere                                      Tomato sauce, Noisette butter

Roast beef                                           Yorkshire pudding, horse-radish sauce, roast gravy

Roast lamb                                          Mint sauce, roast gravy

Roast pork                                           Sage and onion stuffing, apple sauce, roast gravy

Roast chicken                                      bread sauce, roast gravy, roast potatoes

Roast duck                                          Sage and onion stuffing, apple sauce, roast gravy

Roast turkey                                        herb stuffing, chestnut stuffing, chipolatas,

                                                            Canberry sauce, roast gravy

Vegetables served hot                         hollandaise sauce, melted butter

Vegetables served cold                       mayonnaise or vinaigrette sauce

Garnish:

Garnishes can be defined as “food items placed around or on top of a principal dish for adornment or relish”.

There are two type of garnishes, simple and composite. Simple garnishes consist of a single element, eg tomato soup with croutons. Composite garnishes are made from number of ingredients, eg chicken Maryland with corn galettes, bacon rasher, banana fritters, potato croquette and grilled tomatoes.

Mushroom creamy soup

Shrimp bisque soup.

Fish chowder soup

Method Roast Sirloin of Beef

Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it. Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the 'crispies'), while the onion will caramelise to give the gravy a rich colour and flavour.

Place the joint in the oven – it will have plenty of fat so don't add extra. After 20 minutes turn the heat down to gas mark 5, 375°F (190°C), and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.

While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.

Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving (while it's resting you can increase the heat in the oven to finish the roast potatoes if you're serving them).

This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of the juices will escape, though, and these should be poured into the gravy. Serve with Yorkshire Pudding and gravy.

Ingredients

1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) – this would be 3 ribs

½ onion, peeled

1 level dessertspoon mustard powder

1 level dessertspoon plain flour

freshly milled black pepper

Pre-heat the oven to gas mark 9, 475°F (240°C)