food production

MENU 4 Baked jacket potatoes (pommes au four) Ingredients Potatoes- 01 for one portion Method: 1.        Select good sized potatoes and allow one potaote per portion. 2.        Scrub well; make a2mm deep incision round the potato. 3.        Place on tray in a hot oven at 230 c -250 c for 1 hour. Turn the potatoes over after30 minutes. 4.        Test by holding the potato in cloth and squeeze gently if cooked it should feel soft. French Fries (pommes Frites) Peel and eye the potatoes. 2. Cut the potatoes into strips 3 ⁄ 8 in. (1 cm) square and about 3 in. (7 1 ⁄ 2 cm) long. Hold the cut potatoes in cold water until needed, to prevent discoloration. 3. Line sheet pans with several layers of brown paper and have them ready by the deep fryer. 4. Drain and dry the potatoes well. Deep-fry in fat heated to 325°F (160°C) until they are just beginning to turn a pale golden color. At this point, they should be cooked through and soft. 5. Remove the potatoes from

VEGETABLES Any herbaceous plant or part of a plant that can be eaten either raw or cooked is termed as vegetable. Vegetable contain more starch than sugar unlike fruits and hence, they are extensively used in savoury dishes. Vegetables can be used in various forms such as fresh, frozen, cooked, mashed, dried, and dehydrated. Vegetables have water soluble vitamins such as B and C, and fat soluble vitamins such as A,D,E, and K also contain minerals and carbohydrates. Vegetables have high content of water ranging from 70%-95%. Classification: Vegetables can be broadly classified into two categories such as 1) Below ground and 2) Above ground Which can be further classified – 1) Below ground: a.      Roots: carrots, radish, beetroot. b.      Tubers: potato, sweet potato, colocasia. c.       Bulbs: onion, garlic, shallots, leeks.                                                        2) Above ground: a)      Stems/shoots: celery, rhubarb, seakale, aspar