Click on the pictures to see examples of ingredients

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Click on the pictures to see examples of ingredients you might use. Vegetables Raw, cooked, frozen, pickled, canned or dried Leafy greens: lettuce, spinach, cabbage, endive Root vegetables: potato, carrot, beetroot, radish Bulbs: onion, garlic, spring onions, leek Mushrooms: button, shitake, brown, truffle Stem: celery, asparagus Seeded: tomatoes, capsicum, pumpkin Flower: cauliflower, broccoli, broccolini, artichoke Heitor Moraes Rego de Camar
SITHCCC006 Prepare appetisers and salads didasko.com 2016 Edition 11 Fruit Fresh, cooked, puréed, canned or frozen Berries: strawberry, raspberry, blackberry Stone fruit: peaches, apricots, cherries, plums Citrus: lemons, oranges, grapefruit, limes Tropical fruits: pineapple, banana, avocado, mango Farinaceous products Usually dried, some can be purchased pre-cooked White and brown rice, pasta, gnocchi, polenta (glossary), noodles Meat and poultry Fresh, frozen, marinated, cured Beef, lamb, veal, pork Chicken, duck, turkey, quail Cured or processed foods Smallgoods or cured meats such as ham, bacon, salami, prosciutto, pancetta Liver, meat, fish, poultry or vegetable-based pâtés Seafood Fresh, frozen, pickled, canned, smoked, marinated Fish: tuna, salmon, anchovies Shellfish: prawns, crabs, oysters, scallops, lobster Herbs and spices Fresh or dried Parsley, coriander, basil, chives, rosemary, thyme, dill Cinnamon, nutmeg, ginger Eggs Cooked, usually poached, hard or soft boiled or as an omelette Raw in dressings Nuts, legumes and seeds Pine nuts, almonds, macadamia, cashews, hazelnuts, pistachios, peanuts Chickpeas, kidney beans, lentils Sesame, pumpkin, sunflower, poppy seeds Breads and pastry Fresh or dried breads, plain or flavoured, croutons (glossary) Pastry, including puff, shortcrust, filo pastry Heitor Moraes Rego de Camar
SITHCCC006 Prepare appetisers and salads 2016 Edition 12 Condiments Pre-prepared dressings and sauces Mustards Seasonings Dressing ingredients Oils, including olive, vegetable, peanut, flaxseed, macadamia Vinegars such as white, balsamic, red wine, flavoured or infused What are the different types of lettuce? Knowing the different types available will enhance your salads with leaves of different colours, shapes, textures and flavours. Click on the pictures to learn about different kinds of lettuce. Iceberg/crisp-head This is the most common lettuce. It has dark green leaves on the outside, moving to a very pale green in the centre of the compact, heavy head. The cupped leaves are mild in flavour and quite crisp compared to other lettuces. Cos/Romaine Cos/Romaine is named after its origin (the island of Cos in the Mediterranean). The heart of young cos is very popular in many salads, especially caesar. The elongated, spoon-shaped leaves have a strong sweet flavour. They are higher in nutrients than other lettuces because more sunlight penetrates between the loosely packed leaves.

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