TAILIEUCHUNG - Lecture Street foods - Chapter 4: Vegetables and fruit

This chapter’s objectives are to: Discuss the history of preparation and consumption of vegetables; discuss the differences in how produce is viewed and used from region to region; discuss how to store produce properly; define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising. | Street Foods Chapter 4: Vegetables and Fruit Learning Objectives Discuss the history of preparation and consumption of vegetables. Discuss the differences in how produce is viewed and used from region to region. Discuss how to store produce properly. Define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising. Vegetables and Fruit Early humans ate a primarily vegetarian diet. Today, produce is viewed differently from region to region. For most cultures, produce is an appreciated, integral part of the daily meals. Meat comes to the table in relatively small doses. Some western, industrialized cultures serve vegetables as an accompaniment to meat, poultry, or fish. Storage Harvesting produce does not end its life. Temperature control is one of the most effective ways to prevent loss of quality. Prolonged exposure, however, to the average refrigerator temperature of 40ºF/4ºC can actually damage some produce. Preparation Popular belief suggests that it is better to eat vegetables raw or undercooked. Properly executed cooking actually improves palatability and digestibility, as well as nutritional accessibility. Appropriate cooking methods vary depending on the vegetable. Young and crisp green vegetables are often rapidly boiled in well-salted water. Immature squashes are much better grilled, sautéed, or stewed. Mature squashes, as well as roots and tubers, benefit from roasting. Young, leafy vegetables can be sautéed or stir fried, and mature greens can be braised. Culinary fruits, in contrast, are mostly enjoyed raw or minimally prepared.

• Du lịch
• Street foods
• Lecture Street foods
• Cooking vegetables
• Cooking fruit
• Cooking methods
• Green vegetables
• History of street food
• Categories of street food
• International flavor principles
• Stuffed foods
• Meat cookery
• Moist heat cooking
• Street food settings
• Sweets cooking methods
• Beverages cooking methods
• Sweet foods
• Seafood cookery
• Fresh fish
• Fish cookery techniques
• Grains cooking methods
• Legumes cooking methods
• Noodles cooking methods
• Microbiological quality
• Food safety
• Delhi using a HACCP approach
• Street foods in delhi
• Street vended fast food
• Total bacterial load
• Antimicrobial susceptibility test
• Antimicrobial resistance
• Bacteriological quality
• Street vended fast foods
• Staphylococcus aureus
• Prevalence of antimicrobial resistance
• Staphylococcus aureus isolated
• Ready to eat foods
• Street vendors selling food on wheels
• Calorific value
• True protein
• Peroxide value organoleptic evaluation
• Antioxidant level of Indian street food
• Fasting food
• Shardiya navratri
• Street food
• Food hygiene