Transcript P. 172

Kitchen Brigade
(staff)
Chap 2, p.21-24
Kitchen Organization
p.21
Kitchen Brigade = working team
*Type and size of establishment
(Table 2-2)
*Organization of establishment
*Equipment available
*Hours of operation
*Menu, foods and dishes to be offered
Type and size of
establishment (Table 2-2)
Small kitchen staff (up to 6 cooks)
Medium sized kitchen staff (7-14
cooks)
Large kitchen staff (more than 15
cooks)
Kitchen Organization
p.21, 24-25
Traditional, conventional kitchen
Production + finishing (assembling
kitchen)
Production → finishing (central
kitchen)
Open kitchen
Fast-food kitchen
Institutional kitchen
Culinary
p.191
It is connected with or used in
the kitchen or cooking.
烹飪的、廚房的
Culinary Education p.22
The Swiss Federation of States
Professional titles are protected by law.
Culinary Institute of America (CIA)
cook
exam = chef
= executive chef
3 years apprenticeship + exam =
More formal training +
Diploma + certification
Position Titles
p.22, Table 2-3
 Executive chef - chef de cuisine
 Sous chef - second-in-command
 Station chefs -Chefs de partie
 Station cooks - Cuisiniers de partie
 Independent cook - Cuisineur seul
 Assistant cooks – Commis
 Apprentices - Apprentis
Position Titles p.22, Table 2-3
Chef: supervise at least one additional
person
Cook: supervise no one
Assistant cook: supervised by chef or
cook
Apprentice: receive training in a kitchen
Kitchen Brigade
P. 23
Ranks and duties
 Executive chef (chef de cuisine):
with diploma, certification
 Sous chef : second-in-command
Hot Kitchen
p.23
Station chef/cooks (or line chef/cooks)
 Sauce cook
 Broiler cook
 À la carte cook
table-side cooking
 Fish cook
 Vegetable cook
Cold Kitchen
P. 23
 Pantry chef – Garde-manger
(cold kitchen)
 Butcher
 Pastry chef + baker
(pastry kitchen)
Kitchen Organization
Assistant cooks:
 Swing cook
 Duty cook
 Staff cook
 Dietitian
Service ranks and duties
Maitre d’hôtel
(host/hostess)
Captain
Wait personnel
(waiter/waitress)
Bus staff/apprentices
(trainee)
p.21
Mise en Place
p.23,24
Put-in-place
Pre-preparation
It is the first step in the
preparation of dishes or products.
A good mise en place is half the
cooking.
Kitchen Tools
Chap 2. P.41-45
Western Culinary
& Meals Pattern
Chap. 5, p.191-208
Chap. 7, p.221
Words
Culinary
p.191
It is connected
with or used in the
kitchen or cooking.
烹飪的、廚房的
Cuisine=Cooking
The art of
preparing dishes
(cooking) and the
place (kitchen) in
which they are
prepared.
烹調法、料理風格
Words
Banquet
p.201
A sumptuous meal
given to a large
number of guests
on festal or
ceremonial
occasions.
正式華麗的酒宴、盛宴
Catering
To provide and
serve food and
drinks for payment
at a public or
private party
rather than in a
restaurant.
代辦酒宴
Words
Gourmet
p.191
A person who
knows a lot about
food and drink and
is good at choosing
combinations of
dishes, good wines,
etc.
美食家 (foodie,
1982)
Glutton
A person who eats
too much.
貪食者
B.C. = before Christ 西曆紀元前
A.D. = Anno Domini
(in the year of our Lord)
西曆紀元後；西元
History of the culinary arts
p.191
History of the Culinary Arts
p.191-192
Antiquity
Middle Ages
Renaissance
Baroque and
Rococo
Industrial
Revolution
Modern
Table 5-1
800 B.C. to A.D. 400
5th -- 15th centuries
16th -- 17th centuries
17th -- 18th
centuries
Late 18th -- 19th
centuries
20th -- 21th century
History of the Culinary Arts
p.191
Antiquity
800 B.C. to A.D. 400
Ancient Greece
Hippocrates
Healthy diet
Ancient Romans
Humor is Hippocrates !
He was an early promoter of a
health diet.
p.191
History of the Culinary Arts
p.191
Middle Ages
5th -- 15th centuries
Dark Ages
Monks & nuns
13th Italians explored
the Orient
The first real
western cuisine
History of the Culinary Arts
p.191
Renaissance
16th -- 17th centuries
From Italy Catherine
de Médicis
To France court
French cuisine spread
all over Europe
History of the Culinary Arts
p.191
Baroque and
Rococo
17th -- 18th centuries
Classical French
cuisine zenith -Louis XV
Cookbooks & recipes –
“literary gourmets”
History of the Culinary Arts
p.191
Industrial
Revolution
Modern
Late 18th -- 19th
centuries
20th -- 21th century
Science & technology
Travel & tourism
Life-styles change
Chef owns restaurant
Culinary Trends
p.221 Table 71,7-2
Home cooking
Italian court cuisine
French court cuisine
Classical French
cuisine
Nouvelle cuisine
Modern cooking
Whole food
Spa cuisine
Whole food cuisine
- food is simple & nature
spa cuisine – Solus por Aqua
(spa: watering place)
Nouvelle Cuisine
– classical cooking + perfection
in taste &
presentation + fruit & veg but no cream
Daily meals
p.197
Breakfast
Coffee Break
(snack)
Tea Time
(snack)
Brunch
Lunch
Supper (Dinner)
Words
Breakfast?
Table (n)
Start eating
When we sleep, we
cannot eat but fast.
Therefore, when
we have our first
meal after the long
sleep, it is like
breaking the fast.
Pleasures of the
table
Table talk
Table manners
Lay the table
Wait on table
Turn the table
Types of meal
p.197
1. Breakfast (petit déjeuner)
Continental breakfast
vs.
American/English breakfast
Types of Meal
p.198
2. Lunch (déjeuner/repas de midi)
luncheon
3. Dinner (dîner/repas du soir)
supper = limited menu
Menu Du Jour = the menu of the day
(Bon Jour ! 日安) (Bon Soir ! 晚安)
Classical meal
p.198
1 The Breakfast Buffet
Brunch (bruncheon)
= breakfast + lunch
= late breakfast
= early lunch
Classical Meal
2
A la Carte Menu
= from the card
Table d’Hote Menu
= the host’s table
a set menu with fixed prices
3. French Cuisine Menu
195
Hors d’œuvre froid
Potage
Hors d’œuvre chaud
Poisson
Grosse pièce
Entrée chaud
Entrée froid
Sorbet
p.194-
Cold appetizer 冷前菜
Soup 湯
Warm appetizer 熱前菜
Fish 魚
Main course 大塊菜
Warm entrée 熱中間菜
Cold entrée 冷中間菜
Sherbet 冰砂
3. French Cuisine Menu
RÔti avec salade
Légumes
Entremets
Savoury
Dessert
Roast with salad 爐烤菜+沙拉
Vegetable 蔬菜
Sweets 甜點
Savory 鹹點心
Dessert 餐後點心
Beverages (eye openers)
Cocktail, soft drink,
beer, mineral water
Before meal
Wine (white or red)
Champagne
During meal
Spirits, liqueurs
tea, coffee
After meal
Basic Cookery Methods
Chap.7, 234-245
Part I: Moist Heat Method
Blanching (blanchir) p.234
Poaching (pocher) p.235
Boiling, Simmering (bouillir) p.236
Steaming (cuire à la vapeur) p.237
Sautéing (sauter) p.239
Braising (braiser) p.244
Glazing (glacer) p.245
Stewing (etuver) p.245
p.234
Part II: Dry Heat Methods p.234
Deep-frying (frire) p.238
Broiling, Grilling (griller) p.240
Gratinating, au Gratin (gratiner)
Baking (cuire au four) p.242
Roasting (rôtir)p.243
Butter-roasting (poêler) p.245
p.241
Blanching
It is a preliminary cooking
procedure.
Blanching leaf vegetables
cooks them completely.
All other food products
remain only partially
cooked=parboil when
blanched.
殺菁(P.234)
Blanching
Bones, fowl in water
Potatoes in salted
water
Vegetables in salted
water
In steamer
Potatoes/meat/fish
in oil = prefrying
殺菁(P.234)
Poaching
嫩煮 (P.235)
It is a gentle cooking process that
uses carefully monitored
temperatures: 150 -175℉
(65 - 80º C)
Poaching
嫩煮 (P.235)
In hot stock
Floating in hot water
In a water bath (bain-marie,
double boiler), while stirring
In a water bath, without
stirring
In a combi oven with steamer
Water bath (bain-marie)
Double Boiler
Boiling, Simmering
燉煮 (P.236)
Boiling means cooking at or near
the boiling point.
Boiling, Simmering燉煮
(P.236)
Cold water with a lid boil
without a lid simmer
Hot water with a lid boil
without a lid simmer
Depends !
Steaming
(P.237)
Steaming is a cooking process
that uses dry or wet steam,
with or without pressure (add
5.5~7 lb pressure
120ºC).
Steaming
(P.237)
Food pieces of same size
Food with similar cell structures
Dry steam – 60 to 120º C
Wet steam – 60 to 98º C
Vacuum steamer for packed
foods
Cook-chill package
Sous-vide package
Sautéing
Sautéing is a quick cooking
process that uses a small
amount of very hot fat,
without liquid. The food is
flipped or turned and
removed before any liquid
is added to the pan
drippings if a sauce is
desired.
(P.239)
Braising
(p.244)
Food is cooked with a small
amount of liquid, covered in
the oven or in a pressure
cooker.
Braising steak
Brown meat
Add mirepoix
Deglaze with wine
Add stock
Braise in oven
Remove meat
Reduce sauce
Slice meat
Server with sauce
p.244
Glazing
(p.245)
Cooked vegetables are glazed
with their own reduced
(syrup-like) juices.
Stewing
(p.245)
The stewing process cooks
food in its own juices, with
little or no liquid added.
Part II
Dry Heat Cooking Methods
barbecue
Part II
Dry Heat Cooking Methods
Broiling, Grilling碳烤/燒烤
Food is grilled or broiled on or
below heated racks.
Grill racks can be heated
electrically, with gas, or with
charcoal. P.240
Broiling, Grilling碳烤/燒烤
Open-fire, contact heat
Heat sources – above, below, both
High temperature: 220-250℃
P.240
Broiling/Grilling 220-250℃
Sear the meat first
Then cook the meat to desired doneness
Carcinogenic 致癌物質PAH 多環芳香族碳氫化合物
細木炭燃燒較完全
發紅變白再烤肉
快烤完才刷料，不要加酸性物質
12 oz 碳烤牛排=吸200香煙的致癌物質
Turn the meat to create the grilled
pattern
Broiling/Grilling 220-250℃ P.240
Salad & Dressing
Chap. 7, p.330-334
Meal courses
Appetizer
Salad
Main course
Dessert
Salad
consist of 4 parts:
1. The base
2. The body
3. The dressing
4. The garnish
Salad varieties:
Tossed salad (leaf lettuce salad)
p.330
Vegetable salad (raw/cooked veg salad)
p.330-331
Fruit salad
p.333
Main dish salad
Molded salad
Frozen salad
p.333
1.Tossed salad
Toss = lightly stir (p.330)
Leaf lettuce salad
Radicchio
Curly endive
Escarole
Belgian endive
Iceberg lettuce
Romaine lettuce
(Lightly bitter & spicy)
2. Vegetable salad
Raw vegetable salad
Avocado
Beet
Bell pepper
Carrot
Celery
Cucumber
Fennel
Cabbage p.7-1
(p.330-331)
2. Vegetable salad
Cooked vegetable salad (p.331)
Artichoke
Beets
Asparagus
Broccoli
Cauliflower
Green beans
Mushroom
Cabbage
Corn
Salad Presentation
p.333
Bite-sized pieces
Fork is an eating utensil
Keep in cooler at 4°C, not ice cold
Use plastic gloves
Plate salad greens loosely
Toss with dressing before service
Vegetables variations
Colors stimulate the appetite
Suit platters
Cutting & tearing vegetables
p.332
Tear spinach/lettuce into bite-size
pieces
Cut vegetables into small pieces to
be eaten
Cut cabbage into thin strips
Cut bell pepper into strips
Cut cucumbers into thin slices
Cut tomatoes into wedge
Shred carrots
Salad dressing
Salad sauce = dressing = marinade
Table 7-82 Salad Dressings
p.330
p.331
Major ingredients
Table 7-81 p.331
Acid to give dressing a refreshing taste
Oils & fats to heighten flavors and
vitamins, to thicken texture
Flavorings – add herbs or spices to
enrich flavor (pepper)
Garnishes to decorate salad
Salt to enhance the natural flavor of
foods.
Salad Dressing
(P.331)
Vinegar
White vinegar (distilled)
Cider vinegar
Wine vinegar (white, red)
Seasoned or herb vinegar
(Lemon juice, orange juice)
Edible fats & oils
Table 4-27 p.125
**Animal
Fat 動物性脂肪:
milk fat 乳脂 (p.126)
body fat 體脂 (p.126)
**Plant Fat
植物性油脂:
fruit oil 果肉油 (p.128-129)
seed oil 種籽油 (p.128-129)
Salad Dressing
(P.331)
Oil
Olive oil
Grapeseed oil
Sunflower oil
Sesame oil, peanut oil
(Heavy cream, sour cream p.331)
(Egg yolks, cottage cheese, yogurt p.331)
Salad Dressing
Table 7-81 p.331
Flavorings (herbs, spices,
condiments)
Shallots/onions
Garlic
Fresh herbs
Mustard
Spices/condiment sauces
Salt/pepper
Salts
p.180
It adds flavor and enhances the taste
of foods.
**mine, brine, sea salt
**ground finely, coarsely salt
**table, diet, season salt
**bacon, cheese
Kosher salt
天然南極海鹽、淮鹽、韓山竹鹽
Basic Dressing
= Vinegar (1 part) + Oil (3 parts)
+ Spices (Salt, pepper)
Salad Dressing
Vegetable salad
Vinaigrette
French dressing
Italian dressing
Heavy cream dressing
Sour cream dressing
Roquefort dressing
Table 7-82 (P.331)
Fruit salad
yogurt dressing
Low calorie
dressing
Apple dressing
Salad Dressing
Thousand Island dressing
Whipping cream, chopped cooked egg,
chopped olives, pickle, onion, chili
sauce + mayonnaise + tomato sauce
Salad dressing preparation
p.330
Keep cool, shake before use.
When use onion, garlic, or shallot,
do it earlier.
When use egg yolk, avoid salmonella
contamination.
In a non-reactive container.
Use onion & garlic sparingly.
Kitchen Staples
(raw materials) (seasonings)
Chap. 4, p.171-180
Favoring in cooking
1. Salts
(p.180)
2. Edible fats & oils
3. Vegetables
4. Seasonings
(p.125)
(p.138-139)
(p.171-180)
4. Seasonings (p.171)
Herbs and spices are natural parts of
plants, such as roots, rinds, leaves,
blossoms, fruits, shoots, and seeds,
that contain aromatic substances
called etheric oils.
4. Seasonings p.171
(1)Herbs
leaves, blossoms, fruits, shoots
草葉類香料
(1)Spices
roots, rinds fruits, seeds
根莖、樹皮、種子類香料
(1)Aromatic seeds 芳香類種子香料
Seasonings – storage
Fresh herbs
Dried herbs &
ground spices
Frozen herbs
Herbs preserved in
vinegar or oil
p.171
Spice – allspice
“Jamaica pepper”
cinnamon
clove
nutmeg
百味甜胡椒
(P.171)
Spice – Anise 大茴香
Used in dessert, creams,
cakes, breads, and cookies.
p.172
Herb – Basil 羅勒
九層塔；十里香
“香草之王”
(P. 172)
Herb – Basil
Italian cuisine
Pesto sauce青醬
(P. 172)
Herb – Bay Leaf
月桂葉
(P.172)
Aromatic seed – Caraway
葛縷籽
p.172
German & Austrian cuisine
Parsley family
Sauerkraut
Rye breads
Herb – Chervil細葉香芹
(P.172)
Spices - Chili Pepper紅辣椒
(P.173)
Peppers
(capsicum pepper 蕃椒屬)
Chili pepper
紅辣椒(p.173)
Paprika
甜紅椒(p.176)
Pico peppers – fresh
Mild paprika – dried
fruit flesh
Cayenne peppers –
dried pods or
ground
Hot paprika – whole
pod w/ seeds
史高維爾指標(Scoville Scale)
辣椒素單位
(Capsaicin)
史高維爾辣度單位
(Scoville Heat Unit;
SHU)
Peppers
Pepper
(p.176)
= peppercorn
胡椒粒
Green pepper
Black pepper
Red pepper
White pepper
Bell Pepper
(capsicum pepper 蕃椒屬)
青椒、彩椒 -- 蔬菜用
Herb – Chive 蝦夷蔥
(P.173)
Spice – Cinnamon 肉桂
(P.173)
Spice – clove丁香
Dried flower buds
(P.173)
Herb -
Coriander/Cilantro/Chinese parsley
芫荽/巴西利/香菜
(P.173)
Herb – Parsley芫荽/巴西利/香菜
(P.176)
意大利芹 (flat-leaf平葉)
Herb – Parsley芫荽/巴西利/香菜
(P.176)
法國芹(curly-leaf捲葉)
Spice – Curry
Curry powder
= turmeric + pepper
+ cinnamon + cloves
+ chili + ginger
+ coriander + cardamon
+ cumin + nutmeg
+ mace
咖哩
(P.174)
Spices
Turmeric; yellow root
薑黃
Curry powder
染色
防癌
(p.177)
Herb – Dill
Dill seed - pickle
蒔蘿
(P.174)
Spice – Ginger薑
(P.174)
Herb – Marjoram馬郁蘭草
“香牛至”
解毒鎮靜
象徵長壽
花草茶
(P.175)
Herb - Mint, peppermint 薄荷
(P.175)
Mint – lamb, mutton, poultry
Decoration, Tea
Spice - Mustard Seeds芥茉子
(P.175)
Spice – nutmeg & mace
Myristica fragrans
荳蔻樹
中國古書:
荳蔻油治頭痛
Nutmeg –荳蔻
Mace – 肉荳蔻
(P.175)
Herb – Oregano奧勒岡草
(P.175)
Mexican
Italy
cuisine
Herb – Rosemary迷迭香
“海水之露”
抗老化聖草
防腐殺菌
精油香料
(P.176)
Saffron
(p.176)
蕃紅花
The most
expensive spice.
90% from Iran
Herb – Sage鼠尾草
“醫生香草”
Tomato & egg dishes
防腐保鮮
美容品
(P.176)
Herb – Savory 香薄荷
Fresh to salads
Cook in soup or sauces
(P.177)
Herb – Thyme百里香
麝香草
強健勇敢
抗菌消炎
Italian, French, Greek cuisine
Lamb & pork dishes
(P.177)
香草vanilla
香草素vanillin清香甜化食品
p.178
Basic seasonings
1.
2.
3.
4.
5.
Pepper
Bay leaves
Allspices
Thyme
Sage
Oregano, rosemary – Italian Cuisine
Aromatic seeds
Anise seed大茴香籽 p.172
Caraway seed葛縷籽 p.172
Celery seed芹菜籽
Dill seed蒔蘿籽p.174
Fennel seed茴香籽p.174
Poppy seed 罌粟籽
Sesame seed 芝麻
Bouquet garni
Vegetable bundle
p.250
• thyme + parsley + bay leaves + leek +
celery + tarragon + rosemary + basil +
garlic
Spice sachet p.254
cloves, dried thyme, bay leaves,
and cracked peppercorns
Mirepoix ; Matignon
mixture of vegetables, herbs, and
spices to enhance the flavor
Stocks, Sauces & Soups
Chap. 7 p.249-273
The Purpose of Sauces
p.257
To restore flavors lost
during cooking.
To serve as a flavorful
complement and
enhancement of a dish.
The liquid seasoning for
foods.
Characteristics of a good
sauce
p. 257
1. The color is appetizing,
and the sauce shows no
signs of fat.
2. The consistency is light.
3. The flavor is distinct and
is not overpowered by
spices.
Sauces
p.257-265
Sauces = Liquid + Thickening agents
Stock
White
Brown
Milk
fat + flour = roux
(cream, egg yolk)
Mise en place
Put in place
Ingredients for stocks
Bouquet garni -bundle
p.250
Vegetable
Table 7-14
onion + leek + carrot + celeriac + cabbage
+ bay leaf + clove + peppercorn + parsley
Spice sachet p.251, 254
Parsley stems + cloves + thyme + bay
leaf + peppercorns
Mirepoix -p.250, 254
for brown stocks
French name for a combination
of onion, celeriac & carrot to
enhance the flavor
Mirepoix, either roasted or sautéed
with butter, is the flavor base for
stocks, soups, & sauces.
Matignon --
for fish stock or
soup
p.250, 254
Carrots + celery + onion + salt + thyme
+ bay leaf+ sugar +ham or bacon
cooked in butter
Soft vegetables + Madeira, and
cooked further until the liquid
evaporated
It is a pulp, a fondue, which means
"melted"
Spread with
Stuff with
Basic stocks
White stocks
(P. 253-255)
Plain beef stock (P. 254)-recipe p.4-3
Vegetable stock (P. 254)
Chicken stock (P. 254)
Fish stock (P. 255)
Basic stocks
Brown stocks (P. 255-256)
 Brown veal stock
 Veal jus
(P. 255)
(P. 256)
 Game stock
(P. 256)
Sauces
Sauces = Liquid + Thickening agents
Stock
White
Brown
Milk
fat + flour = roux
(cream, egg yolk)
Thickening agents
p.252-253
1.Starches, flours
2.Heavy cream
(P. 252)
(P. 253)
Butter – cold small nuggets +
sauce + server immediately
Fresh pig blood
Thickening agents
4. Roux =
sauté flour in
fat
Dextrix
麵粉糊精化
Roux
White roux
Blond roux
Brown roux
(P. 252-253)
Sauces
Sauces = Liquid + Thickening agents
Stock
White
Brown
Milk
fat + flour = roux
(cream, egg yolk)
Sauces
p.257-265; 258
1. White sauces
“The basic king of sauces”
 Sauce Velouté
p.261
= white stock + white roux
Veal velouté (veal stock)
Chicken velouté (chicken stock)
Fish velouté (fish stock)
Sauces
 Sauce Béchamel
= milk + white roux
p.258
(Cream sauce)
Sauces
 Sauce Béchamel
p.258
(Cream sauce)
Sauces
p.258
2. Brown sauces
= brown stock + brown roux
Demi-glace
Veal jus - thickened
Sauces
p.258
3. Emulsified sauces (lecithin
Oil Sauces
in egg)
Butter Sauces
p.263
p.262
Mayonnaise
Hollandaise sauce
Herb vinaigrette
Béarnaise sauce
Sauces
Hollandaise sauce I
Sauces
4. Purée sauces (P.264-265)
 Vegetable purée (tomato purée, onion
purée, garlic purée, carrot purée, pesto
sauce)
 Fruit purée (strawberry sauces)
5. Gravy
recipe p.9-5
(use flour water to thicken gravy)
Soups
soups-gumbo
= Stock (+ thickening agents;
roux) + meats or vegetables
Soups
p.265-273 p.266
Table 7-26
1. Clear soups
(P. 265-269)
Consommé
Bouillon (meat broth)
** Differences between Bouillon &
Consommé p. 268 Table 7-28
Soups
p.266 Table 7-26
2. Thick soups
Cream soup
Purée soup
(P. 269-272)
(cream of emerald soup)
(purée of carrot soup)
3. Cold soup (Gazpacho)
Vegetables
Chap4 p.138-151 vegetables
Chap7 p.334-345 cooking & recipes
Vegetable
1. Root and tuber vegetables
2. Stem vegetables
3. Leafy vegetables
4. Salad vegetables
Vegetable
5. Cabbage
6. Fruit and seed vegetables
7. Bulbous vegetables
Artichoke 朝鮮薊
(P.140)
Hearts and bottoms served as appetizers, salads
Artichoke 朝鮮薊
Hearts and bottoms
served as appetizers,
salads
(P.140)
Asparagus 蘆筍
Green, white, or purple
Served as side dishes
(P.141)
Bean, green 豆莢類(P.141)
Freezing, canning, and drying
Salads, soups, side dishes, or stews
Peas 豌豆莢
Snow peas
雪豆莢
(P.148)
Beets
Deep red flesh
甜菜根
(P.141)
Beets
甜菜根
salad (raw or cooked)
(P.141)
Broccoli 綠花椰菜
(P.141)
Brussels Sprouts 芽甘藍(P.141)
Grow along stalks, winter vegetable
Brussels Sprouts 芽甘藍
1.5-3.5 cm, served as a side dish
Cabbage, Chinese
(P.142)
Cabbage, green
Summer cabbage (green)
Winter cabbage (white)
Sauerkraut (lactic acids)
(P.142)
Cabbage, red
Raw as salad
Cooked as side dish
(P.142)
Cabbage, Savoy
(P.142)
Curly , lose-leaved, and green-yellow
Carrot
(P.143)
Contain about 4-5% sugar
Carrot
Mini Carrot
(P.143)
Cauliflower白色花椰菜(P.143)
Served cooked or raw in salad
Celery 西洋芹
(P.144)
Appetizers, salads, side dishes
Celeriac 芹菜根
knob celery p.144
Used as bouquet garni
Parsley family
Curly chicory/endive
Bitter and spicy
菊萵苣 (P.144)
Belgian endive 比利時小白菜
(p.145)
White, yellow and bitter cone endive
served as salad
Radicchio
(p.149)
Red radicchio has a slightly bitter taste
Escarole
Light bitter taste endive
(P.146)
Corn
White corn – starch
Yellow corn - vegetable
(P.144)
Cucumber大黃瓜
(P.145)
English Cucumber
Pickle cucumbers
Gherkins
Delicatessen pickles
Mustard pickles
Dill pickles
Sweet pickles
(P.145)
Zucchini 節瓜
A immature vegetable squash
(P.151)
Eggplant 茄子
Long and slightly bowed
Round and egg-shaped
Purple, white, or green
color
(P.145)
Fennel
(P.146)
Anise aroma, served as salad
Garlic
(P.146)
Stored in oil, should not be fried
Kohlrabi 球莖甘藍
芥菜，大頭菜，榨菜
Green or purple
(p.146)
Leek 蒜苗
(P.147)
Winter leeks are stronger flavored
Lettuce, Iceberg 西生菜(P.147)
Crisp, fresh, nutty taste
Lettuce, Loose-leaf (P.147)
Lettuce, Romaine羅曼葉
Dark green, served as Caesar salad
(P.149)
Okra/gombo黃秋葵
Okra gives off a viscous substance
Served as soup gumbo
(P.148)
Onion
(p.148)
Spring onion:
scallions = young onion = green onion
Onion
(p.148)
Summer Onion: red, yellow or white skins
Onion
Pearl onion
(p.148)
shallots
Shallot 紅蔥頭
(P.150)
Peppers, bell
(P.148)
Green, yellow, red, purple color
Spinach 菠菜
(P.150)
Tomato 蕃茄
(P.150)
Turnip, white 蘿蔔/蕪菁(p.150)
Preparation Methods
(P.334-345)
Vegetable are generally
cooked with
moist heating methods,
because these methods
preserve and enhance
the vegetable’s own flavor.