TAILIEUCHUNG - Lecture Cooking for special diets: Chapter 8 - Katherine Polenz, CIA
Chapter 8 Side dishes. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes. | Sides 8 Learning Objectives Understand the importance of portion size for side dishes. Explain how to use side dishes to create a complete entrée. Describe the importance of contrasting textures, flavors, and temperatures in a side dish. Explain the types of ingredients that can be used in a side dish. Explain how to alter traditional side dishes to fit into healthy diets. 1 Recipes for a Complete Entrée The following slides include recipes from Cooking for Special Diets that could be used as examples to complete selected activities from the Instructor’s Manual. 2 Polenta Ingredients 1 qt/946 mL Chicken Stock 6 oz/170 g whole-grain, coarse-ground yellow cornmeal 2 oz/57 g grated Parmesan cheese ¼ tsp/.5 g freshly ground white pepper Makes 10 portions Steps: 1. Heat the stock to a simmer in a medium saucepot. 2. While whisking constantly, rain the cornmeal into the stock. Cook over low heat, stirring constantly with a wooden spoon, until the polenta pulls away from the sides of the pot, about 35 minutes. 3. Remove from the heat and stir in the grated cheese and pepper. 4. Brush a 13 by 9 by 2 in./33 by 23 by 5 cm pan with water and pour the polenta onto the pan. Cool, cover with plastic wrap, and refrigerate until firm. 5. When firm, cut the polenta into 3-oz/85-g portions. Grill or reheat the portions in the oven before serving. 3 Roasted Kabocha Squash with Tuscan Kale Ingredients 2 lb/907 g Kabocha squash 5 oz/142 g peeled and quartered shallots 1½ fl oz/45 mL balsamic vinegar 1½ fl oz/45 mL pure olive oil 1 tsp/3 g coarse sea salt ½ oz/14 g minced garlic 2 lb/907 g Tuscan or lacinato kale, cut into chiffonade Makes 10 portions Steps: 1. Peel and cut the squash in half. Remove the seeds, and cut into 1-in./ cubes. 2. In a large bowl, combine the squash with the shallots, vinegar, 1 fl oz/30 mL oil, and salt. Spread it out on a sheet pan and roast in an oven at 425°F/218°F until soft, about 30 minutes. Remove from the oven and reserve. 3. Heat the remaining
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