culinary prep class lshs
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Culinary Prep ClassLSHS
Carrot Ginger Saute Demonstration
1. Take out a piece of notebook paper2. Put the regular heading on it with the
assignment title “Carrot Ginger Saute Demo”.
3. Fold paper hot dog style4. Wait for further instructions…..
Directions…….
This is what you will write on your paper
Fact Why it’s important (why I should care)
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2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
7. 7.
8. 8.
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Note: You must number your paper & you may write extra information
CARROT GINGER SAUTE’1 T. Olive oil½ C. Onion, sliced2 T. Ginger, minced1 Lb. Carrots, peeled & sliced on the bias1 T. Warm water¼ tsp. Salt¼ tsp. Black or white pepper1 T. Lemon juice2 T. Cilantro, roughly chopped
Directions: 1.Heat olive oil in a medium skillet over medium. Add onion and sauté about 2 minutes, stirring frequently.2.Add ginger and cook for an additional minute. Add carrots and 1 tablespoon water.3.Cover and continue cooking for 5 to 7 minutes until carrots begin to soften.4.Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid. Garnish with cilantro just before serving.Cost: $1 for 6 servings
Olive Oil (1 Tablespoon)Facts: 1. Storage - Cool, dark, environment –
refrigeration best.2. Old oil becomes rancid, fishy, beany aroma or
acrid taste.3. Best tasting olive oil for cooking – EVOO4. Oil carries and makes it
mouthwatering and delicious flavor
Onion – ½ cup slicedSaute in olive oil for 2 minutes over medium heat.
• Brown easily at high temperatures – high sugar content
• Sweetens when simmered long and slow• Eye stinging- Caused by sulfur from the soil.
Onions convert it to a variety of defensive chemicals intended to repel predators.
More Onion Facts
• Sweet onions grown in low sulfur soil• Soak in ice water to remove the bite!• Cook in water – milder & sweeter• Cook in hot fat – increases pungency• The finer the chop, the stronger the
flavor
• Cut under water• Chill or Freeze• Use a candle• Use goggles
No More Tears Onion Chopping
Add 2 T. minced ginger and cook for an additional minuteGinger:• Underground stem rhizome of tropical plant,
Zingiber officinale, originated in Asia• Used in classical Greece in it’s dried form and in
medieval European cooking• Spice cake (gingerbread) from middle ages• Mistakenly called ginger root – not a rootFast Facts:• Look at the shape of a rhizome of ginger…..• Stimulates the production of saliva• Gingerol
Ginger – Health Benefits
• Relieves nausea• Gastric distress• May ease inflammation - arthritis
Add carrots &1 T water. Cook 5-7 min.. .
(1Lb. Carrots, peeled & sliced on the bias
• High sugar content – up to 5%• Sometimes used to sweeten foods (carrot
cake & muffins• Cooking enhances sweetness• Sweetest carrots- fall and winter• Highest source of Beta-carotene of any
food• Vitamin A stored in fat cells and liver
Fast Facts about Carrots• 1600’s, feathery wild carrot leaves used for hair
and headdress decorations• 2005 – research that falcarinol, a natural
fungicide in carrots, may reduce breast cancer risk.
• Revive limp carrots – soak in ice water for 30 min.
Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid. Garnish with cilantro just before serving.
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