Chapter 7(vegetables) and chapter 8(salad and salad dressing)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This was the ninth blog and this is about the chapter 7 and chapter 8 that Chef Naim had taught to us. In chapter 7 we learned about the vegetables. Vegetables were at one time, abused, neglected, and unimportant. vegetables also were appreciated for their nutrition, variety, flavor, eye appeal, and sophistication. Vegetables are highly perishable. Then, Cooking affects vegetables in four ways:  - Texture
                                                                                                           - Flavor
                                                                                                           - Color
                                                                                                           - Nutrients
Fiber - Fiber structures of vegetables (including cellulose and pectins) give them shape and firmness.
- Fiber is made firmer by acids and sugars.
- Fiber is softened by heat and alkalis.
Starch is another vegetable component that affects texture
- Dry starchy foods must be cooked in enough water to absorb moisture and soften
- Moist starchy vegetables have enough moisture of their own but must be cooked to be eaten
 
After that, the six factors responsible for most nutrient loss were :- High temperature
                                                                                                         - Long cooking
                                                                                                         - Leaching
                                                                                                         - Alkalis (baking soda, hard water)
                                                                                                         - Plant enzymes
                                                                                                         - Oxygen
Whereas, cultivated exotic mushroom were:-
- Shiltake
- Oyster mushrooms
- Enoki mushrooms
- cremini mushrooms
- portobello

Lastly about chapter 7 was wild mushrooms
- Morel
- Bolete
- Chanterelle 
- Black trumpet

Now was about chapter 8 which was salad and salad dressing. We learned about salad was a single food or a mixture of foods accompanied or bound by a dressing and salad can contain meat, grains, nuts, or cheese and contain no lettuce. It can be an appetizer, entrée, side dish or dessert and The color, texture, and flavor should compliment each other. there were 4 types of salad which were appetizer salad, accompaniment salad, main course salad and dessert salad. After that, vegetable salads are those whose main ingredient are vegetables other than lettuce or other leafy greens. Some vegetables can be raw like celery, cucumbers, radishes, tomatoes, and green peppers and sometimes cooked pasta or a protein item is used along with cheese. Remember height makes the salads interesting.










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