Vegetable Tempura

Key knowledge

• safe work practices in a small-scale food operation • role of fats and oils, salt, and sugar in food preparation and processing • sensory properties of key foods, including appearance, flavour, texture, aroma • changes in physical and chemical properties of food during preparation and processing Key skills

• implement safe and hygienic work practices • prepare foods from each of the key food groups, recognising properties of specific categories of key foods identified in the key knowledge • make informed decisions about food selection

Recipe

(Serves 2) Ingredients Batter 1 egg, lightly beaten 250 mL water, chilled ¾ cup plain flour ¾ cup cornflour

Vegetables 1 red capsicum, cut into thick strips 8 pieces broccolini, trimmed 12 snow peas 8 baby corn 2 zucchinis, sliced 2 Spanish onions, peeled and quartered

Dipping sauce 3 tablespoons soy sauce 1 clove garlic, crushed 1 chili, finely chopped

1 spring onion, finely chopped Vegetable oil for deep frying

Method

Batter 1. Mix egg and water together. 2. Sift plain flour and cornflour together and make a well in the centre. 3. Mix egg mixture with flours to make batter. More water may be added to reach the correct consistency, which should be like the consistency of thick cream.

Vegetables and dipping sauce 1. Steam or boil half of the vegetables. 2. Make dipping sauce by mixing soy sauce, garlic, spring onion and chili together. 3. Preheat oil to 170 degrees Celsius. 4. Dip the remaining half of the vegetables into batter and deep fry until golden brown and crisp. 5. Drain and serve with dipping sauce.

Questions

1. Contrast the physical and chemical properties of the vegetables that were boiled or steamed only and the vegetables that were cooked in the tempura batter. …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 2. What type of frying was used? Explain the advantages and disadvantages of this type of frying. …………………………………………………………………………………………………………………………… 3. What type of oil was used? Why? Explain the role of oil in this recipe. …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 4. Describe two ways to check the temperature of the oil. …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 5. How did you tell that the vegetables were cooked? …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 6. Compare the nutrient content, appearance, flavour, texture and aroma of the vegetables before frying and after frying. …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………

…………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 7. Why should you only cook several pieces of the same vegetable at one time? …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 8. List two safety tips you would suggest for this type of frying. …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… 9. List six alternative vegetables that could be substituted for those listed in the recipes. Try to select vegetables that are in season. …………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………

References: Food and Technology 1, 2E, pp. 48 -- 54, 151 --152.