PREPARING VEGETABLES AND EGGS DISHES Skill Study Competence
PREPARING VEGETABLES AND EGGS DISHES Skill Study Competence Skill Program competence Skill Competence Standard Competence Basic Competence : Art and Tourism : Culinary : Cookery : Processing continental dishes : Processing Vegetables and eggs dishes
A. Meaning of vegetables Vegetables is food which contain low calorie but high mineral and vitamin. In foreign menu, vegetables served as pendamping dishes consist of one or mixture from various kinds of vegetables. Vegetables as pendamping dishes have to be suitable with tasting and ways of main serving. In Indonesia Vegetables as a part of dishes has a similar function with foreign menu.
1. Root Vegetables a. Root vegetables : beets, radishes, turnips, carrots, parsnips. b. Tuber vegetables: potatoes, sweet potatoes. c. Bulb vegetables: chives, onions, garlic, leeks, d. shallots.
2. Green Vegetables a. Stem vegetables: asparagus, leek, celery, corn. b. Leaf vegetables: spinach, petersely, lettuce, cabbage. c. Flower vegetables: artichokes, broccoli, Brussels sprouts, cauliflower. d. Seed/legumes: beans, green beans, peas. e. Fruits: cucumber, eggplant, tomatoes, okra, peppers, squash
3. Mushroom Generally, mushroom divided into fresh and dry mushroom. Fresh mushroom should be cooked immediately in 24 hours. Mushroom which is not washed should be dry and put on the good air until next day because the protein in mushroom is perishable.
From the classification, based on it usage we can divide it into: 1. Fresh Vegetables, is kinds of fresh sugar which often sold in market. 2. Frozen Vegetables, is kinds of vegetables which put in ice/refrigerator (imported vegetables). 3. Canned Vegetables, is kinds of vegetables which put on a can, often sold in shops or supermarket. 4. Dried Vegetables, is kinds of vegetables which put on dryly so that it is not easy to be rotten
1. Fresh Vegetables How to put fresh vegetables: a) This vegetables have various kinds and there are some fresh vegetables that should be put well. b) Potatoes, should be put on cold and dry temperature c) Onion, store as potatoes storage d) Kinds of fresh leaves vegetables, store in cold temperature above 00 C
2. Frozen Vegetables How to put frozen vegetables: a) Potatoes, commonly it has been sliced in rare condition and put in plastic bag b) Peas put in plastic bag c) String beans, commonly it has been cut and put in a plastic bag. d) Broccoli and cauliflower, cook in rare condition and put in a plastic bag
3. Canned Vegetables How to put canned vegetables: For canned vegetables should be stored in room temperature and dry. Sample of canned vegetables: a) Sweet peas b) Mushroom c) Asparagus d) Artichoke e) Boiled onions
B. Kinds of vegetables cutting Picture Various kinds of vegetables cutting
Picture Various kinds of vegetables cutting
C. Things that should be paid attention in vegetables cooking 1. Don’t mix vegetables which is newly cooked with stale cooked it cause bad color and tasteless 2. Don’t use lot of soda to boiled vegetables, because its hazardous for vitamin, the vegetables rotten easier. The characteristic of soda in vegetables is soften (make vegetables process fast). 3. Dry first before served 4. Give spices if the vegetables will be served 5. The result of cooking fresh vegetables with peeling is better than the vegetables without peelings and the taste is more delicious. For example: Baked potato and Boiled corn.
D. Technique of cooking vegetables correctly 1. Don’t cook vegetables in long time 2. Cook vegetables fast 3. To make the vegetables done at the same time, cut the vegetables in similar size 4. Hard vegetables and certain side need special handling in order not to overcooking. For example: asparagus, floret. 5. Don’t cook different vegetables in the same time, it may the vegetables need different handling.
E. How to cook various vegetables 1. Boiled 1. Baked 2. Braised 3. Fried & Sauté
F. Teknik-Teknik Penyelesaian Pengolahan Sayuran 1. Au Beurre (with butter) boiled vegetables or steamed then fried with butter. This technique is suitable for roots and leaves. 2. Au Gratin boiled vegetables, ordered, poured with mornay sauce, sowed scrape cheese then cooked with gratin. Suitable for asparagus, chicore and chauliflower
3. Glace, steamed or boiled vegetables with sugar and butter, cook until the water decrease as syrup, or it can be cooked in stock fried with butter and sugar. Suitable for carrot, beans and string beans. . 4. Saute, the vegetables fried with a little oil. Suitable for eggplants, zucchini and tomatoes.
G. Vegetables dishes and Indonesian vegetables menu Vegetable is one of vegetables with broth dishes as rice supplementary. However, it can be eaten with or without rice. Main ingredients that used are vegetables and legumes. Liquid ingredients use water, broth and coconut milk. For filling added other ingredients such as meat, chicken, or other food product not vegetables. Vegetables is food or dish come from vegetables as staple supplies, without broth and can be used as supplementary rice.
H. Recipes vegetables
I. Eggs is high nutrient food because it has complete protein, vitamin A, thiamin, riboflavin and also vitamin D. Vitamin D in the eggs is as the important contributor for body, because other staple supplies commonly contains low vitamin D. Commonly, eggs which consumed by Indonesian people produced by poultry. Types of eggs that most consumed are hen eggs, duck and quail. Eggs tortoise/turtle, turkey, goose, pigeon, and other poultry haven’t maximazed yet because of fewer production
J. Structure of eggs 1. Shell; hard shell consist of organic salt. On the outer of shell has porous. In new eggs, the porous is still has cuticle that consist of 90% protein and low fat to reduce evaporation and prevent microbe. 2. White egg; consist of 40% clear white egg and 60% thick white layer. Part of white egg is not combined with yolk because of chalazas which tie yolk and elastic vitelin membrane. 3. Yolk; is the important part of the eggs because in this part there are embryo. In the yolk contains a lot of nutrient, that extremely important for embryo growth.
K. Egg nutrient As staple supplies, eggs have excess. Egg contains all nutrients that needed by body, tasty, easy to be absorbed, feeling fresh and strong body and also can be processed become kinds of food product. The nutrients in the eggs easy to be absorbed.
L. Technique of selecting egg There are some techniques in selecting high-quality egg, as follows: 1. Shell is good and not crack 2. If we observed to sun shine, the egg is clear 3. The egg will sink if we put the egg into water 4. The egg is no sound if we shake 5. The yolk is round and lies in the middle 6. The egg does not produce smell bad.
Picture Fresh egg
M. Egg quality selection 1. Selection based on weight and size 2. Selection based on cleanliness Egg of domestic poultry, egg of duck, egg of free-range chicken
N. Basic principle of egg cooking 1) Egg albumen dissolves in the water 2) Albumen, globulin, and ovovitellin dissolve in the brine 3) Egg is frozen in hot condition 4) Egg cooked in low temperature, it tend softer 5) High temperature strengthen the egg protein 6) Cooking egg in long time and low temperature produce hard and dry egg
O. Egg cooking method 1. Cooking whole egg method: shallow fat, deep frying, soft boiling, boiling for shelling, poaching and baking. 2. Cooking whole egg for the advantages, as follow: as sauce, garnish, appetizer and various of egg cooking such as: telur bumbu bali, telur bumbu rujak, egg kalio, egg fried sunny-side up, omelette, and so on 3. White egg and yolk mixed, such as: omellete, scramble, orak-arik, and soon.
P. Cracking egg method 1) Crack egg separately into small bowl to check whether the egg still fresh before added into mixer 2) The easiest way, hold the egg by left hand, then knocked with knife, then enter thumb into the cracking egg. 3) Crack egg, separated before combining with other dough/mixture. 4) If white egg and yolk separate, turn over yolk carefully from the shell, turn from left hand to right hand until entire white egg pour into bowl.
Q. Function of egg in processing 1. Foams. To get foams by shuffling 2. Emulsion is mixture between two kinds of liquid normally it can not mixed. 3. Coloring. Yellow colored get from yolk is xantofil figment, luten, beta carotene, and criproxantin. (Nugraheni, 2005). The color of yolk used for cakes, sauce or ice cream.
R. Storing egg 1) Reducing weight, it caused by evaporation and exhale CO 2, NH 3, N 2, and sometimes H 2 S. 2) The diameter of air cell expand. air cell shaped between outer skin membrane and inner skin membrane. So that during storing process volume of air increase.
3)Movement; the position of yolk in fresh egg is in the center, and the position of yolk move side, and in a longer time the egg stored yolk will split caused vitelin membrane crash because of the elastisitas decrease and the thickness of white egg decrease. 4)Decreasing of egg graphic; if the egg put in long time the egg will be floated in water, it caused the air cell expand. 5)Varying of smell, aroma and taste. Increasing of white egg amount, it caused water movement from albumen to yolk.
Eggs cooking in Foreign dishes
Picture eggs cooking in Foreign dishes
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