Kitchen Brigade staff Chap 2 p 21 24

Kitchen Brigade (staff) Chap 2, p. 21 -24

Kitchen Organization p. 21 Kitchen Brigade = working team *Type and size of establishment (Table 2 -2) *Organization of establishment *Equipment available *Hours of operation *Menu, foods and dishes to be offered

Type and size of establishment (Table 2 -2) Small kitchen staff (up to 6 cooks) Medium sized kitchen staff (7 -14 cooks) Large kitchen staff (more than 15 cooks)

Kitchen Organization p. 21, 24 -25 Traditional, conventional kitchen Production + finishing (assembling kitchen) Production → finishing (central kitchen) Open kitchen Fast-food kitchen Institutional kitchen

Culinary p. 191 It is connected with or used in the kitchen or cooking. 烹飪的、廚房的

Culinary Education p. 22 The Swiss Federation of States Professional titles are protected by law. Culinary Institute of America (CIA) cook exam = chef = executive chef 3 years apprenticeship + exam = More formal training + Diploma + certification

Position Titles p. 22, Table 2 -3 Ø Executive chef - chef de cuisine Ø Sous chef - second-in-command Ø Station chefs -Chefs de partie Ø Station cooks - Cuisiniers de partie Ø Independent cook - Cuisineur seul Ø Assistant cooks – Commis Ø Apprentices - Apprentis

Position Titles p. 22, Table 2 -3 Chef: supervise at least one additional person Cook: supervise no one Assistant cook: supervised by chef or cook Apprentice: receive training in a kitchen

Kitchen Brigade P. 23 Ranks and duties Ø Executive chef (chef de cuisine): with diploma, certification Ø Sous chef : second-in-command

Hot Kitchen p. 23 Station chef/cooks (or line chef/cooks) Ø Sauce cook Ø Broiler cook Ø À la carte cook table-side cooking Ø Fish cook Ø Vegetable cook

Cold Kitchen P. 23 Ø Pantry chef – Garde-manger (cold kitchen) Ø Butcher Ø Pastry chef + baker (pastry kitchen)

Kitchen Organization Assistant cooks: Ø Swing cook Ø Duty cook Ø Staff cook Ø Dietitian

Service ranks and duties Maitre d’hôtel (host/hostess) Captain Wait personnel (waiter/waitress) Bus staff/apprentices (trainee) p. 21

Mise en Place p. 23, 24 Put-in-place Pre-preparation It is the first step in the preparation of dishes or products. A good mise en place is half the cooking.

Kitchen Tools Chap 2. P. 41 -45

Western Culinary & Meals Pattern Chap. 5, p. 191 -208 Chap. 7, p. 221

Words Culinary p. 191 It is connected with or used in the kitchen or cooking. 烹飪的、廚房的 Cuisine=Cooking The art of preparing dishes (cooking) and the place (kitchen) in which they are prepared. 烹調法、料理風格

Words Banquet p. 201 A sumptuous meal given to a large number of guests on festal or ceremonial occasions. 正式華麗的酒宴、盛宴 Catering To provide and serve food and drinks for payment at a public or private party rather than in a restaurant. 代辦酒宴

Words Gourmet p. 191 A person who knows a lot about food and drink and is good at choosing combinations of dishes, good wines, etc. 美食家 (foodie, 1982) Glutton A person who eats too much. 貪食者

B. C. = before Christ 西曆紀元前 A. D. = Anno Domini (in the year of our Lord) 西曆紀元後；西元 History of the culinary arts p. 191

History of the Culinary Arts p. 191 -192 Antiquity Middle Ages Renaissance Baroque and Rococo Industrial Revolution Modern Table 5 -1 800 B. C. to A. D. 400 5 th -- 15 th centuries 16 th -- 17 th centuries 17 th -- 18 th centuries Late 18 th -- 19 th centuries 20 th -- 21 th century

History of the Culinary Arts p. 191 Antiquity 800 B. C. to A. D. 400 Ancient Greece Hippocrates Healthy diet Ancient Romans

Humor is Hippocrates ! He was an early promoter of a health diet. p. 191

History of the Culinary Arts p. 191 Middle Ages 5 th -- 15 th centuries Dark Ages Monks & nuns 13 th Italians explored the Orient The first real western cuisine

History of the Culinary Arts p. 191 Renaissance 16 th -- 17 th centuries From Italy Catherine de Médicis To France court French cuisine spread all over Europe

History of the Culinary Arts p. 191 Baroque and Rococo 17 th -- 18 th centuries Classical French cuisine zenith -Louis XV Cookbooks & recipes – “literary gourmets”

History of the Culinary Arts p. 191 Industrial Revolution Modern Late 18 th -- 19 th centuries 20 th -- 21 th century Science & technology Travel & tourism Life-styles change Chef owns restaurant

Culinary Trends -2 Home cooking Italian court cuisine French court cuisine Classical French cuisine Nouvelle cuisine Modern cooking Whole food Spa cuisine p. 221 Table 7 -1,

Whole food cuisine - food is simple & nature spa cuisine – Solus por Aqua (spa: watering place) Nouvelle Cuisine – classical cooking + perfection in taste & presentation + fruit & veg but no cream

Daily meals p. 197 Breakfast Coffee Break (snack) Tea Time (snack) Brunch Lunch Supper (Dinner)

Words Breakfast? Table (n) Start eating When we sleep, we cannot eat but fast. Therefore, when we have our first meal after the long sleep, it is like breaking the fast. Pleasures of the table Table talk Table manners Lay the table Wait on table Turn the table

Types of meal p. 197 1. Breakfast (petit déjeuner) Continental breakfast vs. American/English breakfast

Types of Meal p. 198 2. Lunch (déjeuner/repas de midi) luncheon 3. Dinner (dîner/repas du soir) supper = limited menu Menu Du Jour = the menu of the day (Bon Jour ! 日安) (Bon Soir ! 晚安)

Classical meal p. 198 1 The Breakfast Buffet Brunch (bruncheon) = breakfast + lunch = late breakfast = early lunch

Classical Meal 2 A la Carte Menu = from the card Table d’Hote Menu = the host’s table a set menu with fixed prices

3. French Cuisine Menu 195 Hors d’œuvre froid Potage Hors d’œuvre chaud Poisson Grosse pièce Entrée chaud Entrée froid Sorbet p. 194 - Cold appetizer 冷前菜 Soup 湯 Warm appetizer 熱前菜 Fish 魚 Main course 大塊菜 Warm entrée 熱中間菜 Cold entrée 冷中間菜 Sherbet 冰砂

3. French Cuisine Menu RÔti avec salade Légumes Entremets Savoury Dessert Roast with salad 爐烤菜+沙拉 Vegetable 蔬菜 Sweets 甜點 Savory 鹹點心 Dessert 餐後點心

Beverages (eye openers) Cocktail, soft drink, beer, mineral water Before meal Wine (white or red) Champagne During meal Spirits, liqueurs tea, coffee After meal

Basic Cookery Methods Chap. 7, 234 -245

Part I: Moist Heat Method Blanching (blanchir) p. 234 Poaching (pocher) p. 235 Boiling, Simmering (bouillir) p. 236 Steaming (cuire à la vapeur) p. 237 Sautéing (sauter) p. 239 Braising (braiser) p. 244 Glazing (glacer) p. 245 Stewing (etuver) p. 245 p. 234

Part II: Dry Heat Methods Deep-frying (frire) p. 238 Broiling, Grilling (griller) p. 240 Grating, au Gratin (gratiner) p. 241 Baking (cuire au four) p. 242 Roasting (rôtir)p. 243 Butter-roasting (poêler) p. 245 p. 234

Blanching It is a preliminary cooking procedure. Blanching leaf vegetables cooks them completely. All other food products remain only partially cooked=parboil when blanched. 殺菁(P. 234)

Blanching Bones, fowl in water Potatoes in salted water Vegetables in salted water In steamer Potatoes/meat/fish in oil = prefrying 殺菁(P. 234)

Poaching 嫩煮 (P. 235) It is a gentle cooking process that uses carefully monitored temperatures: 150 -175℉ (65 - 80º C)

Poaching 嫩煮 (P. 235) In hot stock Floating in hot water In a water bath (bain-marie, double boiler), while stirring In a water bath, without stirring In a combi oven with steamer

Water bath (bain-marie) Double Boiler

Boiling, Simmering 燉煮 (P. 236) Boiling means cooking at or near the boiling point.

Boiling, Simmering燉煮 (P. 236) Cold water with a lid boil without a lid simmer Hot water with a lid boil without a lid simmer Depends !

Steaming (P. 237) Steaming is a cooking process that uses dry or wet steam, with or without pressure (add 5. 5~7 lb pressure 120ºC).

Steaming (P. 237) Food pieces of same size Food with similar cell structures Dry steam – 60 to 120º C Wet steam – 60 to 98º C

Vacuum steamer for packed foods Cook-chill package Sous-vide package

Sautéing is a quick cooking process that uses a small amount of very hot fat, without liquid. The food is flipped or turned and removed before any liquid is added to the pan drippings if a sauce is desired. (P. 239)

Braising (p. 244) Food is cooked with a small amount of liquid, covered in the oven or in a pressure cooker.

Braising steak Brown meat Add mirepoix Deglaze with wine Add stock Braise in oven Remove meat Reduce sauce Slice meat Server with sauce p. 244

Glazing (p. 245) Cooked vegetables are glazed with their own reduced (syrup-like) juices.

Stewing (p. 245) The stewing process cooks food in its own juices, with little or no liquid added.

Part II Dry Heat Cooking Methods barbecue

Part II Dry Heat Cooking Methods Broiling, Grilling碳烤/燒烤 Food is grilled or broiled on or below heated racks. Grill racks can be heated electrically, with gas, or with charcoal. P. 240

Broiling, Grilling碳烤/燒烤 Open-fire, contact heat Heat sources – above, below, both High temperature: 220 -250℃ P. 240

Broiling/Grilling 220 -250℃ Sear the meat first Then cook the meat to desired doneness Carcinogenic 致癌物質PAH 多環芳香族碳氫化合物 細木炭燃燒較完全 發紅變白再烤肉 快烤完才刷料，不要加酸性物質 12 oz 碳烤牛排=吸 200香煙的致癌物質

Turn the meat to create the grilled pattern Broiling/Grilling 220 -250℃ P. 240

Salad & Dressing Chap. 7, p. 330 -334

Meal courses Appetizer Salad Main course Dessert

Salad consist of 4 parts: 1. The base 2. The body 3. The dressing 4. The garnish

Salad varieties: Tossed salad (leaf lettuce salad) p. 330 Vegetable salad (raw/cooked veg salad) p. 330 -331 Fruit salad p. 333 Main dish salad Molded salad Frozen salad p. 333

1. Tossed salad Toss = lightly stir (p. 330) Leaf lettuce salad Radicchio Curly endive Escarole Belgian endive Iceberg lettuce Romaine lettuce (Lightly bitter & spicy)

2. Vegetable salad Raw vegetable salad Avocado Beet Bell pepper Carrot Celery Cucumber Fennel Cabbage p. 7 -1 (p. 330 -331)

2. Vegetable salad Cooked vegetable salad Artichoke Beets Asparagus Broccoli Cauliflower Green beans Mushroom Cabbage Corn (p. 331)

Salad Presentation p. 333 Bite-sized pieces Fork is an eating utensil Keep in cooler at 4°C, not ice cold Use plastic gloves Plate salad greens loosely Toss with dressing before service Vegetables variations Colors stimulate the appetite Suit platters

Cutting & tearing vegetables p. 332 Tear spinach/lettuce into bite-size pieces Cut vegetables into small pieces to be eaten Cut cabbage into thin strips Cut bell pepper into strips Cut cucumbers into thin slices Cut tomatoes into wedge Shred carrots

Salad dressing Salad sauce = dressing = marinade Table 7 -82 Salad Dressings p. 330 p. 331

Major ingredients Table 7 -81 p. 331 Acid to give dressing a refreshing taste Oils & fats to heighten flavors and vitamins, to thicken texture Flavorings – add herbs or spices to enrich flavor (pepper) Garnishes to decorate salad Salt to enhance the natural flavor of foods.

Salad Dressing (P. 331) Vinegar White vinegar (distilled) Cider vinegar Wine vinegar (white, red) Seasoned or herb vinegar (Lemon juice, orange juice)

Edible fats & oils Table 4 -27 p. 125 **Animal Fat 動物性脂肪: milk fat 乳脂 (p. 126) body fat 體脂 (p. 126) **Plant Fat 植物性油脂: fruit oil 果肉油 (p. 128 -129) seed oil 種籽油 (p. 128 -129)

Salad Dressing (P. 331) Oil Olive oil Grapeseed oil Sunflower oil Sesame oil, peanut oil (Heavy cream, sour cream p. 331) (Egg yolks, cottage cheese, yogurt p. 331)

Salad Dressing Table 7 -81 p. 331 Flavorings (herbs, spices, condiments) Shallots/onions Garlic Fresh herbs Mustard Spices/condiment sauces Salt/pepper

Salts p. 180 It adds flavor and enhances the taste of foods. **mine, brine, sea salt **ground finely, coarsely salt **table, diet, season salt **bacon, cheese Kosher salt 天然南極海鹽、淮鹽、韓山竹鹽

Basic Dressing = Vinegar (1 part) + Oil (3 parts) + Spices (Salt, pepper)

Salad Dressing Vegetable salad Vinaigrette French dressing Italian dressing Heavy cream dressing Sour cream dressing Roquefort dressing Table 7 -82 (P. 331) Fruit salad yogurt dressing Low calorie dressing Apple dressing

Salad Dressing Thousand Island dressing Whipping cream, chopped cooked egg, chopped olives, pickle, onion, chili sauce + mayonnaise + tomato sauce

Salad dressing preparation p. 330 Keep cool, shake before use. When use onion, garlic, or shallot, do it earlier. When use egg yolk, avoid salmonella contamination. In a non-reactive container. Use onion & garlic sparingly.

Kitchen Staples (raw materials) (seasonings) Chap. 4, p. 171 -180

Favoring in cooking 1. Salts (p. 180) 2. Edible fats & oils 3. Vegetables 4. Seasonings (p. 125) (p. 138 -139) (p. 171 -180)

4. Seasonings (p. 171) Herbs and spices are natural parts of plants, such as roots, rinds, leaves, blossoms, fruits, shoots, and seeds, that contain aromatic substances called etheric oils.

4. Seasonings p. 171 (1)Herbs leaves, blossoms, fruits, shoots 草葉類香料 (1)Spices roots, rinds fruits, seeds 根莖、樹皮、種子類香料 (1)Aromatic seeds 芳香類種子香料

Seasonings – storage Fresh herbs Dried herbs & ground spices Frozen herbs Herbs preserved in vinegar or oil p. 171

Spice – allspice “Jamaica pepper” cinnamon clove nutmeg 百味甜胡椒 (P. 171)

Spice – Anise 大茴香 Used in dessert, creams, cakes, breads, and cookies. p. 172

Herb – Basil Italian cuisine Pesto sauce青醬 (P. 172)

Herb – Bay Leaf 月桂葉 (P. 172)

Aromatic seed – Caraway 葛縷籽 p. 172 German & Austrian cuisine Parsley family Sauerkraut Rye breads

Herb – Chervil細葉香芹 (P. 172)

Spices - Chili Pepper紅辣椒 (P. 173)

Peppers (capsicum pepper 蕃椒屬) Chili pepper 紅辣椒(p. 173) Paprika 甜紅椒(p. 176) Pico peppers – fresh Mild paprika – dried fruit flesh Cayenne peppers – dried pods or ground Hot paprika – whole pod w/ seeds

史高維爾指標(Scoville Scale) 辣椒素單位 (Capsaicin) 史高維爾辣度單位 (Scoville Heat Unit; SHU)

Peppers Pepper (p. 176) = peppercorn 胡椒粒 Green pepper Black pepper Red pepper White pepper Bell Pepper (capsicum pepper 蕃椒屬 ) 青椒、彩椒 -- 蔬菜用

Herb – Chive 蝦夷蔥 (P. 173)

Spice – Cinnamon 肉桂 (P. 173)

Spice – clove丁香 Dried flower buds (P. 173)

Herb - Coriander/Cilantro/Chinese parsley 芫荽/巴西利/香菜 (P. 173)

Spice – Curry powder = turmeric + pepper + cinnamon + cloves + chili + ginger + coriander + cardamon + cumin + nutmeg + mace 咖哩 (P. 174)

Spices Turmeric; yellow root 薑黃 Curry powder 染色 防癌 (p. 177)

Herb – Dill seed - pickle 蒔蘿 (P. 174)

Spice – Ginger薑 (P. 174)

Herb - Mint, peppermint (P. 175) Mint – lamb, mutton, poultry Decoration, Tea 薄荷

Spice - Mustard Seeds芥茉子 (P. 175)

Spice – nutmeg & mace Myristica fragrans 荳蔻樹 中國古書: 荳蔻油治頭痛 Nutmeg –荳蔻 Mace – 肉荳蔻 (P. 175)

Herb – Oregano奧勒岡草 (P. 175) Mexican Italy cuisine

Saffron (p. 176) 蕃紅花 The most expensive spice. 90% from Iran

Herb – Savory 香薄荷 Fresh to salads Cook in soup or sauces (P. 177)

Herb – Thyme百里香 (P. 177) 麝香草 強健勇敢 抗菌消炎 Italian, French, Greek cuisine Lamb & pork dishes

香草vanilla 香草素vanillin清香甜化食品 p. 178

Basic seasonings 1. 2. 3. 4. 5. Pepper Bay leaves Allspices Thyme Sage Oregano, rosemary – Italian Cuisine

Aromatic seeds Anise seed大茴香籽 p. 172 Caraway seed葛縷籽 p. 172 Celery seed芹菜籽 Dill seed蒔蘿籽p. 174 Fennel seed茴香籽p. 174 Poppy seed 罌粟籽 Sesame seed 芝麻

Bouquet garni Vegetable bundle p. 250 thyme + parsley + bay leaves + leek + celery + tarragon + rosemary + basil + garlic

Spice sachet p. 254 cloves, dried thyme, bay leaves, and cracked peppercorns

Mirepoix ; Matignon mixture of vegetables, herbs, and spices to enhance the flavor

Stocks, Sauces & Soups Chap. 7 p. 249 -273

The Purpose of Sauces p. 257 To restore flavors lost during cooking. To serve as a flavorful complement and enhancement of a dish. The liquid seasoning for foods.

Characteristics of a good sauce p. 257 1. The color is appetizing, and the sauce shows no signs of fat. 2. The consistency is light. 3. The flavor is distinct and is not overpowered by spices.

Sauces p. 257 -265 Sauces = Liquid + Thickening agents Stock White Brown Milk fat + flour = roux (cream, egg yolk)

Mise en place Put in place Ingredients for stocks

Bouquet garni -bundle p. 250 Vegetable Table 7 -14 onion + leek + carrot + celeriac + cabbage + bay leaf + clove + peppercorn + parsley

Spice sachet p. 251, 254 Parsley stems + cloves + thyme + bay leaf + peppercorns

Mirepoix -p. 250, 254 for brown stocks French name for a combination of onion, celeriac & carrot to enhance the flavor Mirepoix, either roasted or sautéed with butter, is the flavor base for stocks, soups, & sauces.

Matignon -- for fish stock or soup p. 250, 254 Carrots + celery + onion + salt + thyme + bay leaf+ sugar +ham or bacon cooked in butter Soft vegetables + Madeira, and cooked further until the liquid evaporated It is a pulp, a fondue, which means "melted" Spread with Stuff with

Basic stocks White stocks (P. 253 -255) Ø Plain beef stock (P. 254)-recipe p. 4 -3 Ø Vegetable stock (P. 254) Ø Chicken stock (P. 254) Ø Fish stock (P. 255)

Basic stocks Brown stocks (P. 255 -256) Ø Brown veal stock Ø Veal jus (P. 255) (P. 256) Ø Game stock (P. 256)

Sauces = Liquid + Thickening agents Stock White Brown Milk fat + flour = roux (cream, egg yolk)

Thickening agents p. 252 -253 1. Starches, flours 2. Heavy cream (P. 252) (P. 253)

Butter – cold small nuggets + sauce + server immediately Fresh pig blood

Thickening agents 4. Roux = sauté flour in fat Dextrix 麵粉糊精化

Roux 253) White roux Blond roux Brown roux (P. 252 -

Sauces = Liquid + Thickening agents Stock White Brown Milk fat + flour = roux (cream, egg yolk)

Sauces p. 257 -265; 258 1. White sauces “The basic king of sauces” Ø Sauce Velouté p. 261 = white stock + white roux Veal velouté (veal stock) Chicken velouté (chicken stock) Fish velouté (fish stock)

Sauces Ø Sauce Béchamel = milk + white roux p. 258 (Cream sauce)

Sauces Ø Sauce Béchamel p. 258 (Cream sauce)

Sauces p. 258 2. Brown sauces = brown stock + brown roux Demi-glace Veal jus - thickened

Sauces p. 258 3. Emulsified sauces (lecithin Oil Sauces in egg) Butter Sauces p. 263 p. 262 Mayonnaise Hollandaise sauce Herb vinaigrette Béarnaise sauce

Sauces Hollandaise sauce I

Sauces 4. Purée sauces (P. 264 -265) Ø Vegetable purée (tomato purée, onion purée, garlic purée, carrot purée, pesto sauce) Ø Fruit purée (strawberry sauces) 5. Gravy recipe p. 9 -5 (use flour water to thicken gravy)

Soups soups-gumbo = Stock (+ thickening agents; roux) + meats or vegetables

Soups p. 265 -273 p. 266 Table 7 -26 1. Clear soups (P. 265 -269) Consommé Bouillon (meat broth) ** Differences between Bouillon & Consommé p. 268 Table 7 -28

Soups p. 266 Table 7 -26 2. Thick soups Cream soup Purée soup (P. 269 -272) (cream of emerald soup) (purée of carrot soup) 3. Cold soup (Gazpacho)

Vegetables Chap 4 p. 138 -151 vegetables Chap 7 p. 334 -345 cooking & recipes

Vegetable 1. Root and tuber vegetables 2. Stem vegetables 3. Leafy vegetables 4. Salad vegetables

Vegetable 5. Cabbage 6. Fruit and seed vegetables 7. Bulbous vegetables

Artichoke 朝鮮薊 (P. 140) Hearts and bottoms served as appetizers, salads

Artichoke 朝鮮薊 Hearts and bottoms served as appetizers, salads (P. 140)

Asparagus 蘆筍 Green, white, or purple Served as side dishes (P. 141)

Bean, green 豆莢類(P. 141) Freezing, canning, and drying Salads, soups, side dishes, or stews

Peas 豌豆莢 Snow peas 雪豆莢 (P. 148)

Beets Deep red flesh 甜菜根 (P. 141)

Beets 甜菜根 salad (raw or cooked) (P. 141)

Broccoli 綠花椰菜 (P. 141)

Brussels Sprouts 芽甘藍(P. 141) Grow along stalks, winter vegetable

Brussels Sprouts 芽甘藍 1. 5 -3. 5 cm, served as a side dish

Cabbage, Chinese (P. 142)

Cabbage, green Summer cabbage (green) Winter cabbage (white) Sauerkraut (lactic acids) (P. 142)

Cabbage, red Raw as salad Cooked as side dish (P. 142)

Cabbage, Savoy (P. 142) Curly , lose-leaved, and green-yellow

Carrot (P. 143) Contain about 4 -5% sugar

Carrot Mini Carrot (P. 143)

Cauliflower白色花椰菜(P. 143) Served cooked or raw in salad

Celery 西洋芹 (P. 144) Appetizers, salads, side dishes

Celeriac 芹菜根 knob celery p. 144 Used as bouquet garni Parsley family

Curly chicory/endive Bitter and spicy 菊萵苣 (P. 144)

Belgian endive 比利時小白菜 (p. 145) White, yellow and bitter cone endive served as salad

Radicchio (p. 149) Red radicchio has a slightly bitter taste

Escarole Light bitter taste endive (P. 146)

Corn White corn – starch Yellow corn - vegetable (P. 144)

Cucumber大黃瓜 (P. 145)

English Cucumber Pickle cucumbers Gherkins Delicatessen pickles Mustard pickles Dill pickles Sweet pickles (P. 145)

Zucchini 節瓜 A immature vegetable squash (P. 151)

Eggplant 茄子 Long and slightly bowed Round and egg-shaped Purple, white, or green color (P. 145)

Fennel (P. 146) Anise aroma, served as salad

Garlic (P. 146) Stored in oil, should not be fried

Kohlrabi 球莖甘藍 (p. 146) 芥菜，大頭菜，榨菜 Green or purple

Leek 蒜苗 (P. 147) Winter leeks are stronger flavored

Lettuce, Iceberg 西生菜(P. 147) Crisp, fresh, nutty taste

Lettuce, Loose-leaf (P. 147)

Lettuce, Romaine羅曼葉 Dark green, served as Caesar salad (P. 149)

Okra/gombo黃秋葵 Okra gives off a viscous substance Served as soup gumbo (P. 148)

Onion (p. 148) Spring onion: scallions = young onion = green onion

Onion (p. 148) Summer Onion: red, yellow or white skins

Onion Pearl onion (p. 148) shallots

Shallot 紅蔥頭 (P. 150)

Peppers, bell (P. 148) Green, yellow, red, purple color

Spinach 菠菜 (P. 150)

Tomato 蕃茄 (P. 150)

Turnip, white 蘿蔔/蕪菁(p. 150)

Preparation Methods (P. 334 -345) Vegetable are generally cooked with moist heating methods, because these methods preserve and enhance the vegetable’s own flavor.