Lesson 5 – Cooking with Fresh Mango in Global Cuisines
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Decorate with Basic Garnishes
Youth Explore Trades Skills Baker Decorate with Basic Garnishes Description In this activity, students will identify, make, and select a variety of basic garnishes for decorating baked goods. This includes the writing of a basic greeting on a cake. This activity can be paired with the Make Cupcakes or Make Holiday or Themed Cookies Activity Plans. Lesson Objectives Students will be able to: • understand the meaning of garnish as pertaining to baked goods and pastry • decide what kind of garnish is appropriate • make a simple paper cone for piping • apply garnish as appropriate for specific products • understand and practise basic baked good presentation, and • prepare various garnishes such toasted nuts and seeds; fruit zest, whipped cream; and chocolate. Safety Considerations Basic food and kitchen safety Assumptions The student understands ingredient measurement, food handling safety, and appropriate clothing and personal attire in kitchens. Terminology Garnish: An adornment or embellishment that decorates a food item. Marzipan: A pliable mixture of almond paste and sugar that can be moulded into shapes used as a decoration. Paper cone: A triangle of parchment paper cut and shaped to make a conical icing bag. Piping: The action of squeezing a garnish through a cone to write a message on a cake or make a decorative border. Rolled fondant: A pliable mixture of sugar and gums, often used to decorate cakes; also coloured and dried to make decorative shapes Royal icing: A simple decorating icing that can be piped—typically used for decorating cakes and cookies. Zest: The thin outside skin of a citrus fruit. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated. -
Seafood & Pepper Skewers
SEAFOOD & PEPPER SKEWERS Total Time Serving & Size 50 MIN. 1 SERVING (1 SKEWER, 1/2 CUP RICE) Difficulty A spicy & tasty entrée, made simply, with a DIFFICULT variety of seafood and peppers -- grilled just the way they'll like it, served on a bed Yields of yellow rice. 24 INGREDIENTS WEIGHT MEASURE Pace® Picante Sauce- Mild 5 cups Nutrition Facts shrimp, large, peeld, deveined 3 lb. 1 SERVING (1 SKEWER, 1/2 Serving Size CUP RICE) scallop 3 lb. Amount Per Serving Calories 279 whitefish, fillet(s), cut into 3" pieces 3 lb. % Daily Value Total Fat 4.4g 7% lime, cut into 6 wedges 8 ea. Saturated Fat 0.7g 4% Cholesterol 107mg 36% jalapeño pepper, chopped 18 oz. 24 ea. Sodium 1274mg 53% vegetable cooking spray, as needed Total Carbohydrate 32.1g 11% Dietary Fiber 3.4g 14% saffron rice, cooked 69 oz. 3 qt. Protein 26.4g 53% lime, cut into 6 wedges 4 ea. Vitamin A 9% Vitamin C 31% Calcium 6% Iron 12% cilantro, sprigs 24 ea. INSTRUCTIONS 1. In shallow shallow, half-size hotel pan, gently toss together Picante Sauce, shrimp, TIP scallops and fish to coat well. Cover and refrigerate. CCP: Refrigerate below 40°F at least 2 hours before using as directed. Red chili peppers may be used in place of jalapeno peppers. 2. Alternately thread seafood, fish, limes and peppers on 24 long, soaked wooden skewers. Brush with marinade. Spray with non-stick cooking spray. Grill or broil on lightly oiled rack 10 minutes or until done, turning often and brushing with additional marinade. -
The 'Van Dyke' Mango
7. MofTet, M. L. 1973. Bacterial spot of stone fruit in Queensland. 12. Sherman, W. B., C. E. Yonce, W. R. Okie, and T. G. Beckman. Australian J. Biol. Sci. 26:171-179. 1989. Paradoxes surrounding our understanding of plum leaf scald. 8. Sherman, W. B. and P. M. Lyrene. 1985. Progress in low-chill plum Fruit Var. J. 43:147-151. breeding. Proc. Fla. State Hort. Soc. 98:164-165. 13. Topp, B. L. and W. B. Sherman. 1989. Location influences on fruit 9. Sherman, W. B. and J. Rodriquez-Alcazar. 1987. Breeding of low- traits of low-chill peaches in Australia. Proc. Fla. State Hort. Soc. chill peach and nectarine for mild winters. HortScience 22:1233- 102:195-199. 1236. 14. Topp, B. L. and W. B. Sherman. 1989. The relationship between 10. Sherman, W. B. and R. H. Sharpe. 1970. Breeding plums in Florida. temperature and bloom-to-ripening period in low-chill peach. Fruit Fruit Var. Hort. Dig. 24:3-4. Var.J. 43:155-158. 11. Sherman, W. B. and B. L. Topp. 1990. Peaches do it with chill units. Fruit South 10(3): 15-16. Proc. Fla. State Hort. Soc. 103:298-299. 1990. THE 'VAN DYKE' MANGO Carl W. Campbell History University of Florida, I FAS Tropical Research and Education Center The earliest records we were able to find on the 'Van Homestead, FL 33031 Dyke' mango were in the files of the Variety Committee of the Florida Mango Forum. They contain the original de scription form, quality evaluations dated June and July, Craig A. -
Food Preparation
UNIT 7 Food Preparation CHAPTER 28 Fruits CHAPTER 29 Vegetables CHAPTER 30 Grain Products CHAPTER 31 Legumes, Nuts, & Seeds CHAPTER 32 Dairy CHAPTER 33 Eggs CHAPTER 34 Meat CHAPTER 35 Poultry CHAPTER 36 Fish & Shellfi sh CHAPTER 37 Beverages Activate Prior Knowledge Explore the Photo Preparing healthy food can be fun, especially when you work together with family members or friends. What are some ways to use teamwork in the kitchen? 428 Unit 7 Food Preparation Unit Thematic Plan and Prepare a Project Healthy Meal Preview In this unit you will learn how to choose, prepare, and cook healthy foods from all the major food groups. In your unit thematic project you will use these skills to plan and prepare a healthy meal. My Journal Preparing Healthy Food Write a journal entry about one of these topics. This will help you prepare for the project at the end of this unit. ● Name some of your favorite fruit, vegetable, and protein dishes and describe how each is prepared. ● Describe the steps you would take to plan, pre- pare, cook, and serve a meal. ● Explain where you would go to buy fresh fruits, vegetables, grains, and meats in your community 429 CHAPTER 28 Fruits Writing Descriptive Activity Paragraph avorite Fruit What is your favorite fruit? How does Fit look, taste, feel, and smell? Do you eat it by itself, or combined with other foods? What would you tell someone who was hesitant to try this fruit? Write a de- scriptive paragraph that brings your favorite fruit to life in the reader’s imagination. -
Centerplate Catering Menus
ROLAND E. POWELL CONVENTION CENTER > CateringCatering MenuMenu INDEX 2 INDEX Welcome! Welcome to the Catering Menu for the Roland E. Powell Convention Center in Ocean City, Maryland. Congratulations on your decision to hold your special And of course we always welcome special requests. event here at the Roland E. Powell Convention Center. Please don’t hesitate to ask our Chef to create something It’s a great venue for fun and memorable entertaining. special for your next event. As part of the world’s leading hospitality company, our Here’s to great times and a truly memorable experience. entire team of culinary professionals at Centerplate Thanks for joining us! Catering is at your service. We understand how to reduce the stress of planning your event, and we’re dedicated to supporting your success. We’re truly excited for the opportunity to help you and your guests have a great time! This season, our catering menu features a number of changes that we think you’ll enjoy. From innovative new signature dishes using local ingredients, to regional Gary Leach favorites, all the food and beverage choices we’re suggesting are carefully chosen and specially prepared Gary Leach, General Manager to encourage and complement good times. The Roland E. Powell Convention Center 410.723.8658 Office 410.524.3245 Fax [email protected] 3 INDEX Index Page GENERAL INFORMATION 7-10 BREAK SERVICE 31 A LA CARTE 12-14 RECEPTION 33-38 – NON-ALCOHOLIC BEVERAGES 12 – HORS D’OEUVRES 33-34 – BAKERY 13 – DISPLAYS 35 – SNACKS & LIGHT FARE 14 – STATIONS 36-38 BREAKFAST 16-18 BAR SERVICE/BEVERAGES 40-42 – OPTIONS 16 – HOSTED BAR 40 – ENHANCEMENTS 17 – ALCOHOLIC BEVERAGES 41 – LIGHT FARE 18 – WINE 42 LUNCH/DINNER 20-29 Click on any of the INDEX items – BOXED LUNCHES 20 to jump immediately to that page. -
Asia's Contributions to World Cuisine
Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely. -
Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K. -
Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Breakfast Salads Snacks Dessert
BREAKFAST BREAKFAST Served 7am - 11am daily. Served 7am - 11am daily. Caramelized Onion Frittata -farm eggs, caramelized $10 Caramelized Onion Frittata -farm eggs, caramelized $10 onions and parmesan served with fresh greens and toast onions and parmesan served with fresh greens and toast Fried Egg Sandwich -local farm egg, bacon, tomato, $8 Fried Egg Sandwich -local farm egg, bacon, tomato, $8 avocado & cheddar with a side of black beans avocado & cheddar with a side of black beans Steel-Cut Oatmeal -served with raisins, blueberries, $7 Steel-Cut Oatmeal -served with raisins, blueberries, $7 brown sugar & toasted walnuts brown sugar & toasted walnuts Yogurt Bowl -served with berries and Halcyon granola $7 Yogurt Bowl -served with berries and Halcyon granola $7 Breakfast Burrito -flour tortilla, eggs, potatoes, cheddar $8 Breakfast Burrito -flour tortilla, eggs, potatoes, cheddar $8 and your choice of sausage or bacon with a side of black beans and your choice of sausage or bacon with a side of black beans Waffles -your choice: $9 Waffles -your choice: $9 - fresh fruit and whipped cream - fresh fruit and whipped cream - nutella and caramelized banana - nutella and caramelized banana Egg Whites $1 Egg Whites $1 SANDWICHES SANDWICHES Sandwiches served with a side salad. Add chips for $1. Sandwiches served with a side salad. Add chips for $1. Grilled Cheese -cheddar, pepper jack or provolone $7 Grilled Cheese -cheddar, pepper jack or provolone $7 add ham ($2), fried egg ($2.5), bacon ($2.5) or avocado ($1.5) add ham ($2), fried egg ($2.5), -
Home Meal Preparation: a Powerful Medical Intervention
AJLXXX10.1177/1559827620907344American Journal of Lifestyle MedicineAmerican Journal of Lifestyle Medicine 907344research-article2020 vol. XX • no. X American Journal of Lifestyle Medicine Laura Klein, MBA, and Kimberly Parks, DO, FACC Home Meal Preparation: A Powerful Medical Intervention Abstract: One of the principles of enjoyable, beneficial, and affordable (specifically colon, breast, and prostate culinary medicine is to help patients option for healthy eating? This column cancer), depression, and in older adults, learn how to make nutritious eating will show you how to simplify home improved mental and physical function. simple and easy. In this column, you food preparation through batch cooking To start cooking healthier, begin by will learn tools for preparing and and food storage as well as provide making small changes, such as increasing storing food; a key component to knowledge about maximizing nutrient your plant-based meals by one each successful home cooking. While this density in foods. week. Consider joining a global article is intended to help clinicians movement called “Meatless Monday,” learn about food preparation, it Knowing What to Cook which suggests eliminating all meats on is also designed to be used as an Monday, with a goal to reduce total meat educational tool for patients. Start by focusing on foods that will consumption by 15%, for both personal optimize your health. A dietary pattern Keywords: cooking; nutrition; culinary medicine; lifestyle medicine; diet Home cooking is associated The Case for with numerous health benefits, Home Cooking Home cooking is associated with including a reduced risk of type 2 numerous health benefits, including a reduced risk of type 2 diabetes mellitus diabetes mellitus and other and other chronic diseases.1,2 People chronic diseases. -
J Camps Lunch Program with Chef Dan's Cafe!
J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and