Culinary Terminology and Procedures

FSS1200

Assignment 5 - vegetables & grains

1. Name the standards of quality in cooked vegetables

Color, appearance, texture, flavor seasonings, sauces, combinations
2. What basic techniques are common to all vegetables?
Boiling, steaming, blancing, roasting stir-frying, gridding
3. How do you check frozen vegetable and canned vegetable for quality?
Bulging or swelling indicates spoilage. Small dents in cans do not harm the contents.
Badly dented cans, however, should be avoided. Packages of frozen vegetables
should be firm.
4. Name the methods of cooking legumes
Stove pot, slow cooker, pressure cooker, oven

Vocabulary

Define the following terms:

Al dente - cooked so as to be still firm when bitten

Pigment - are compounds that give vegetables their color
Flavonoids - White pigments in vegetables and fruits
Anthoxanthins - glycosides when on boiling with dilute acid yield one or two molecules
of monosaccharides and a flavone or flavone derivatives
Anthocyanins - Red or purple pigments in vegetables and fruits
Chlorophyll - Green pigment in vegetables and fruits
Carotenoids - Yellow or orange pigments in vegetables and fruits
Blanch-and-chill - To partially cook, chill, and finish-cook foods as
Needed in order to reduce the amount of time required to cook
Completely to order
Combination Cooking - involves both dry- and moist-heat cooking
Moist Cooking - methods use water, liquid or steam to transfer heat to food
Dry Cooking - any cooking technique where the heat is transferred to the food item
without using extra moisture 
Induction - cuts out the intermediate step of heating up a burner and then transferring
the heat to the pot
Infuse - is the process of extracting an ingredient's flavor into liquid
Steeping - is the soaking in liquid of a solid, usually so as to extract flavours or to soften
it
Conduction - is the process of heat being transferred between objects through direct
contact, and it's the most common type of heat transfer
Convection - a method of heat transfer where food is heated by a moving heat source
such as hot air inside an oven that is circulated by a fan
Natural Convection - occurs when molecules at the bottom of a cooking vessel rise and
warm while cooler and heavier molecules sink
Radiation - is the process where heat and light waves strike and penetrate your food
Infrared Cooking - is a gas grill that uses infrared technology as the heat source or as an
optional burner
Microwave Cooking - It is often quicker and more convenient than equivalent methods
such as boiling or baking
Coagulation - as the change in the structure of protein
Gelatinization - is the process where starch and water are subjected to heat, causing the
starch granules to swell
Caramelization - the process of heating sugar 
Evaporation - refers to the process of heating liquid to the boiling point to remove water
as vapour
Baste - to moisten 
Stir-frying - to fry quickly over high heat in a lightly oiled pan
Béarnaise - is a sauce made of clarified butter emulsified in egg yolks and white wine
vinegar and flavored with herbs.