TLE

• Pasta is a general name for simple dough mixture
• Cereals or grains are the seeds of certain grasses
• Fiber is only found in foods the come from plants
• The three types of fiber are soluble, insoluble, and resistant starch
• Starch is an odorless, tasteless, white substance occurring widely in plant tissues
• Starchy foods are the main source of carbohydrates
• 8 Classification of Vegetables : Tubers, Bulbs, Roots, Leaves, Stems, Fruits, Seeds, Flowers
• Market forms of Vegetables are: Dried, Frozen, Fresh, Canned
• Moist-Heat Methods: Blanching, Boiling, Braising, Poaching, Steaming
• Dry-Heat Methods: Broiling, Grilling, Roasting, Sautéing, Stir-frying
• Market Forms of Fish: Whole fish, Dressed fish, Drawn fish, Fish steaks, Fish fillets, Butterfly fillets, Cured fish, Cold-smoked, Hot-smoked, Dried fish, Salted fish
• Round fishes are fish with a long, cylindrical body, and an eye located on each side of the head.
• Round fish: catfish, king fish(surmai), mahi-mahi, red snapper, salmon, striped bass, grouper (lapu-lapu), anchovy (dilis), round scad (galunggong)
• Flat fishes has flat body structures and swims deep down the sea in a horizontal position
• Flat fish: pony fish, plaice, butter fish(pompano), halibut, sole, brill, flounder, haddock, whiting, thread fin bream (bisugo), slipmouth (sapsap), tilapia
• Seafood is any form of sea life regarded as food by humans.
• Plating is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
• The arrangement and overall styling of food is termed plating
• Classic Plating uses 3 basic food items:

  starch

  vegetables

  main
• Main: 3 to 9

  Starch: 9 to 11

  Vegetables: 11 to 3
• What are the 5 basic elements of plating?

  
  

  Create a framework

  Keep it simple

  Balance the dish

  Get the right portion size

  Highlight the key ingredient
• Enumerate plating for Asian Dishes

  1. Communal
  2. Individual
  3. One-dish meals
• Sharing is an important aspect of the Asian Dining Culture
• Factors of Plating: Molded ingredients, Sauces, Garnishes
• Refrigerate peppers, lettuces, and vegetables in the cabbage family
• Store tomatoes, eggplant, squash, cucumbers at room temperature
• Keep sweet potatoes, turnips, garlic, potatoes, onions in a cool and dry location
• Separate onions and potatoes
• Avoid direct sunlight
• Remove damaged items
• Place cut vegetables in the refrigerator
• Sauce is a thickened liquid that is flavored or seasoned to enhance the flavor of the food
• Steaming is a simple way to cook vegetables
• Vegetables are the most important sources of vitamins, minerals, and antioxidants providing human health benefits
• Vegetables is a culinary term to "parts of plants that are consumed"
• Roots grows underground
• Tubers are stolon or bud located just below the soil surface
• Bulbs are the edible portion and the most nutrient-enriched part
• Shoots contain a large amount of fibrous tissues
• Types of Vegetables: starchy vegetables and veggies with high water content