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    TLE 10 Cookery: Reviewer

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    Dan Rey Osias
    This document provides information about vegetables, fish, and cooking techniques. It defines different types of vegetables and how to prepare them through dicing, mincing, julienning and other cuts. It also outlines cooking methods like boiling, baking, braising, and sautéing. The document further categorizes different types of fish and shellfish and how they are marketed and processed.

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    TLE 10 Cookery: Reviewer

    Uploaded by

    Dan Rey Osias
    153 views4 pages
    This document provides information about vegetables, fish, and cooking techniques. It defines different types of vegetables and how to prepare them through dicing, mincing, julienning and other cuts. It also outlines cooking methods like boiling, baking, braising, and sautéing. The document further categorizes different types of fish and shellfish and how they are marketed and processed.

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    TLE

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    This document provides information about vegetables, fish, and cooking techniques. It defines different types of vegetables and how to prepare them through dicing, mincing, julienning and other cuts. It also outlines cooking methods like boiling, baking, braising, and sautéing. The document further categorizes different types of fish and shellfish and how they are marketed and processed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    153 views4 pages

    TLE 10 Cookery: Reviewer

    Uploaded by

    Dan Rey Osias
    This document provides information about vegetables, fish, and cooking techniques. It defines different types of vegetables and how to prepare them through dicing, mincing, julienning and other cuts. It also outlines cooking methods like boiling, baking, braising, and sautéing. The document further categorizes different types of fish and shellfish and how they are marketed and processed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    TLE 10 Cookery

    Reviewer
    (2nd Quarter)

    Made by: Kyleene Bading Batumbakal


    Oxford Montefalco Loveyoysomuchcrushiecakes
    Classification Of Vegetables:
    • Gourd family - Cucumber, Pumpkin, Chayote / Sayote, Melons, Squash, Bitter melon / Ampalaya

    • Seeds and Pods - Beans, Peas, Corn, Okra, Legumes,

    • Fruit Vegetables - Avocado, Eggplant, Sweet Pepper, Tomato

    • Roots and Tubers - Beet, Carrot, Radish, Turnip, Artichoke, Potato, Sweet Potato

    • Cabbage family - Cabbage, Broccoli, Cauliflower, Brussel Sprouts, Bokchoy

    • Flower vegetables - Artichokes, Broccoli, Cauliflower

    • Onion Family - Onion, Scallion, Leek, Garlic, Shallot

    • Leafy Greens - Spinach, Lettuce, Kale, Arugula

    • Stalks, Stems, Shoots - Artichoke, Asparagus, Celery, Fennel, Bamboo Shoots


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    𝗧𝗼𝗼𝗹𝘀 𝗮𝗻𝗱 𝗘𝗾𝘂𝗶𝗽𝗺𝗲𝗻𝘁 𝗨𝘀𝗲𝗱 𝗶𝗻 𝗣𝗿𝗲𝗽𝗮𝗿𝗶𝗻𝗴 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀:


    Paring Knife - used in paring, cutting small vegetables, peeling fruits, or slicing awkwardly-shaped ingredients.

    Chef's Knife - used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts.

    Chopping Board - used as a protective surface on which to cut or slice things.

    Colander - used to rinse vegetables or strain them.

    ________________________________________________________________________________________________

    𝗪𝗮𝘆𝘀 𝗶𝗻 𝗣𝗿𝗲𝗽𝗮𝗿𝗶𝗻𝗴 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀:


    Dice - cut into small cubes uniform in size.

    Mince - cutting it into very small, fine pieces, so it becomes almost a paste.

    Bias - a bias cut simply means cutting diagonally.

    Julienne - long, thin pieces — usually the size and shape of a matchstick. It’s ideal for carrots, peppers, courgettes and potatoes.

    Shred - to scrape food across or through a shredding surface to make strips.

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    𝗪𝗮𝘆𝘀 𝗶𝗻 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀:


    Boiling - the cooking of food by immersion in water that has been heated to near its boiling point.

    Baking - fully cooking food in an oven.

    Braising - fry (food) lightly and then stew it slowly in a closed container.

    Deep-frying - fry (food) in an amount of fat or oil sufficient to cover it completely.

    Sautéing - a dry-heat cooking method, which involves putting a small amount of oil in a pan and stir-frying ingredients on it.
    ___________________________________________________________________________________________________
    _
    𝗩𝗶𝘁𝗮𝗺𝗶𝗻𝘀 / 𝗠𝗶𝗻𝗲𝗿𝗮𝗹𝘀 / 𝗖𝗼𝗺𝗽𝗼𝘂𝗻𝗱𝘀 𝗙𝗼𝘂𝗻𝗱 𝗶𝗻 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀:
    Fructose - known as “fruit sugar” because it primarily occurs in many fruits. Also occurs naturally in other plant foods— honey,
    sugar beets, sugar cane and vegetables.

    Chlorophyll - a green pigment, present in all green plants, responsible for the absorption of light to provide energy for
    photosynthesis.

    Sulfur Compounds - found in vegetables that include garlic, leeks, onions, scallions, and shallots and are associated with
    benefits in cardiovascular health, bone health, and blood sugar.
    ___________________________________________________________________________________________________
    _

    𝗧𝘆𝗽𝗲𝘀 𝗼𝗳 𝗙𝗶𝘀𝗵𝗲𝘀:
    Seafood - any form of sea life regarded as food by humans.

    Fish - a cold-blooded, backboned, aquatic animal that lives in every region of the world.

    Shellfish - an aquatic shelled mollusk (e.g. an oyster or cockle).

    Mollusks - an invertebrate of a large phylum which includes snails, slugs, mussels, and octopuses.

    Crustaceans - an arthropod of the large, mainly aquatic group Crustacea, such as a crab, lobster, shrimps,
    ___________________________________________________________________________________________________
    _

    𝗧𝘄𝗼 𝗖𝗮𝘁𝗲𝗴𝗼𝗿𝗶𝗲𝘀 𝗼𝗳 𝗙𝗶𝘀𝗵:


    1. Fin Fish - fish with fins and internal skeletons.

    𝗔. Saltwater Fish – Flatfish, Flounder, Sole, Roundfish, Black sea bass, Bluefish cod grouper

    𝗕. Freshwater Fish – Cat Fish, Eel, Tilapia

    2. Shell Fish - fish with external shells but no internal bone structure. They have hard outer shells.

    𝗔. Mollusks – are soft sea animals.

    • Bivalves - have a pair of hinged shells (clams, oysters).

    • Univalves - they have a single shell (abalone).

    • Cephalopods - (octopus, squid)

    𝗕. Crustaceans - are animals with segmented shells and jointed legs (shrimp, lobsters)

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    _

    𝗧𝘄𝗼 𝗧𝘆𝗽𝗲𝘀 𝗼𝗳 𝗙𝗶𝘀𝗵:


    • Fat Fish - fish that are high in fat (salmon, tuna, trout, mackerel).

    • Lean Fish - fish that are low in fat (sole, cod, haddock, grouper, halibut, tilapia)
    ___________________________________________________________________________________________________
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    𝗠𝗮𝗿𝗸𝗲𝘁 𝗙𝗼𝗿𝗺𝘀 𝗼𝗳 𝗙𝗶𝘀𝗵:


    1. Whole or Round - completely intact, as caught.

    2. Drawn - viscera removed.

    3. Dressed - viscera, scales, head, tails, and fins removed.

    4. Steaks - cross-section slices, each containing a section of backbones.

    5. Fillets - boneless side of fish, with or without skin.

    6. Butterflied Fillets - both sides of a fish still joined, but with the bones removed.

    7. Sticks - cross-section slices of fillets.

    8. Shucked - shellfish, or parts thereof, which have been removed from its shell.
    ___________________________________________________________________________________________________
    _

    𝗦𝘁𝗲𝗽 𝗯𝘆 𝗦𝘁𝗲𝗽 𝗣𝗿𝗼𝗰𝗲𝗱𝘂𝗿𝗲 𝗶𝗻 𝗦𝗰𝗮𝗹𝗶𝗻𝗴 𝗙𝗶𝘀𝗵:


    1. Lay fish on a flat board / surface.

    2. Hold down fish firmly with your hand near its head.

    3. Begin to rake the scales from the tail towards the head.

    4. Be sure to remove the scales in both sides of the fish, as well as scales near the fins, the collar, and the tail.

    5. Rinse after scaling to make sure you remove any loose scales

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