Kitchen Brigade (staff)

Chap 2, p.21-24

Kitchen Organization p.21

Kitchen Brigade = working team *Type and size of establishment (Table 2-2)

*Organization of establishment

*Equipment available

*Hours of operation

*Menu, foods and dishes to be offered

Type and size of establishment (Table 2-2)

Small kitchen staff (up to 6 cooks)Medium sized kitchen staff (7-14 cooks)Large kitchen staff (more than 15 cooks)

Kitchen Organization p.21, 24-25

Traditional, conventional kitchenProduction + finishing (assembling kitchen)Production → finishing (central kitchen)Open kitchenFast-food kitchenInstitutional kitchen

Culinary p.191

It is connected with or used in the kitchen or cooking. 烹飪的、廚房的

Culinary Education p.22

The Swiss Federation of StatesProfessional titles are protected by law.

Culinary Institute of America (CIA)

3 years apprenticeship + exam = cookMore formal training + exam = chefDiploma + certification = executive chef

Position Titles p.22, Table 2-3

Executive chef - chef de cuisine Sous chef - second-in-command Station chefs -Chefs de partie Station cooks - Cuisiniers de partie Independent cook - Cuisineur seul Assistant cooks – Commis Apprentices - Apprentis

Position Titles p.22, Table 2-3

Chef: supervise at least one additional personCook: supervise no oneAssistant cook: supervised by chef or cookApprentice: receive training in a kitchen

Kitchen Brigade P. 23

Ranks and duties Executive chef (chef de cuisine):

with diploma, certification

Sous chef : second-in-command

Hot Kitchen p.23

Station chef/cooks (or line chef/cooks) Sauce cook Broiler cook À la carte cook

table-side cooking Fish cook Vegetable cook

Cold Kitchen P. 23

Pantry chef – Garde-manger

(cold kitchen) Butcher Pastry chef + baker

(pastry kitchen)

Kitchen Organization

Assistant cooks: Swing cook Duty cook Staff cook

Dietitian

Service ranks and duties p.21

Maitre d’hôtel (host/hostess)

CaptainWait personnel

(waiter/waitress)Bus staff/apprentices

(trainee)

Mise en Place p.23,24

Put-in-placePre-preparationIt is the first step in the preparation of dishes or products.

A good mise en place is half the cooking.

Kitchen Tools

Chap 2. P.41-45

Western Culinary

& Meals Pattern

Chap. 5, p.191-208Chap. 7, p.221

Words

Culinary p.191It is connected with or used in the kitchen or cooking. 烹飪的、廚房的

Cuisine=CookingThe art of preparing dishes (cooking) and the place (kitchen) in which they are prepared.烹調法、料理風格

Words

Banquet p.201A sumptuous meal given to a large number of guests on festal or ceremonial occasions.正式華麗的酒宴、盛宴

CateringTo provide and serve food and drinks for payment at a public or private party rather than in a restaurant.代辦酒宴

Words

Gourmet p.191A person who knows a lot about food and drink and is good at choosing combinations of dishes, good wines, etc.美食家 (foodie, 1982)

GluttonA person who eats too much.貪食者

B.C. = before Christ 西曆紀元前A.D. = Anno Domini(in the year of our Lord) 西曆紀元後；西元

History of the culinary artsp.191

History of the Culinary Arts p.191-192 Table 5-1

AntiquityMiddle AgesRenaissanceBaroque and RococoIndustrial RevolutionModern

800 B.C. to A.D. 4005th -- 15th centuries16th -- 17th centuries17th -- 18th centuriesLate 18th -- 19th centuries20th -- 21th century

History of the Culinary Arts p.191

Antiquity 800 B.C. to A.D. 400

Ancient GreeceHippocratesHealthy diet

Ancient Romans

Humor is Hippocrates !

He was an early promoter of a health diet.p.191

History of the Culinary Arts p.191

Middle Ages 5th -- 15th centuriesDark AgesMonks & nuns13th Italians explored the OrientThe first real western cuisine

History of the Culinary Arts p.191

Renaissance 16th -- 17th centuriesFrom Italy Catherine de MédicisTo France courtFrench cuisine spread all over Europe

History of the Culinary Arts p.191

Baroque and Rococo

17th -- 18th centuriesClassical French cuisine zenith -- Louis XVCookbooks & recipes – “literary gourmets”

History of the Culinary Arts p.191

Industrial RevolutionModern

Late 18th -- 19th centuries20th -- 21th centuryScience & technologyTravel & tourismLife-styles changeChef owns restaurant

Culinary Trends p.221 Table 7-1,7-2

Home cookingItalian court cuisineFrench court cuisineClassical French cuisineNouvelle cuisineModern cookingWhole food Spa cuisine

Whole food cuisine- food is simple & nature

spa cuisine – Solus por Aqua(spa: watering place)

Nouvelle Cuisine – classical cooking + perfection in taste & presentation + fruit & veg but no cream

Daily meals p.197

Breakfast

Coffee Break Brunch(snack) Lunch

Tea Time(snack)

Supper (Dinner)

Words

Breakfast?Start eatingWhen we sleep, we cannot eat but fast. Therefore, when we have our first meal after the long sleep, it is like breaking the fast.

Table (n)Pleasures of the table Table talkTable mannersLay the tableWait on tableTurn the table

Types of meal p.197

1. Breakfast (petit déjeuner)

Continental breakfast

vs.American/English breakfast

2. Lunch (déjeuner/repas de midi)luncheon

3. Dinner (dîner/repas du soir)

supper = limited menu Menu Du Jour = the menu of the day (Bon Jour ! 日安 ) (Bon Soir ! 晚安 )

Types of Meal p.198

Classical meal p.198

1 The Breakfast Buffet Brunch (bruncheon)

= breakfast + lunch= late breakfast= early lunch

Classical Meal 2 A la Carte Menu

= from the card Table d’Hote Menu

= the host’s table a set menu with fixed prices

3. French Cuisine Menu p.194-195

Hors d’œuvre froidPotageHors d’œuvre chaudPoissonGrosse pièceEntrée chaudEntrée froidSorbet

Cold appetizer 冷前菜Soup 湯Warm appetizer 熱前菜Fish 魚Main course 大塊菜

Warm entrée 熱中間菜Cold entrée 冷中間菜Sherbet 冰砂

3. French Cuisine Menu

RÔti avec saladeLégumesEntremets SavouryDessert

Roast with salad 爐烤菜 +沙拉

Vegetable 蔬菜Sweets 甜點Savory 鹹點心Dessert 餐後點心

Beverages (eye openers)

Cocktail, soft drink, beer, mineral water

Wine (white or red)Champagne

Spirits, liqueurstea, coffee

Before meal

During meal

After meal

Basic Cookery Methods

Chap.7, 234-245

Part I: Moist Heat Method p.234

Blanching (blanchir) p.234

Poaching (pocher) p.235

Boiling, Simmering (bouillir) p.236

Steaming (cuire à la vapeur) p.237

Sautéing (sauter) p.239

Braising (braiser) p.244

Glazing (glacer) p.245

Stewing (etuver) p.245

Part II: Dry Heat Methods p.234

Deep-frying (frire) p.238

Broiling, Grilling (griller) p.240

Gratinating, au Gratin (gratiner) p.241

Baking (cuire au four) p.242

Roasting (rôtir)p.243

Butter-roasting (poêler) p.245

Blanching 殺菁 (P.234)

It is a preliminary

cooking procedure.

Blanching leaf

vegetables cooks

them completely.

All other food products

remain only partially

cooked=parboil when

blanched.

Blanching 殺菁 (P.234)

Bones, fowl in waterPotatoes in salted waterVegetables in salted waterIn steamerPotatoes/meat/fish in oil = prefrying

Poaching 嫩煮 (P.235)

It is a gentle cooking process

that uses carefully monitored

temperatures: 150 -175℉

(65 - 80º C)

Poaching 嫩煮 (P.235)

In hot stockFloating in hot waterIn a water bath (bain-marie, double boiler), while stirringIn a water bath, without stirringIn a combi oven with steamer

Water bath (bain-marie) Double Boiler

Boiling, Simmering燉煮 (P.236)

Boiling means cooking at or

near the boiling point.

Boiling, Simmering 燉煮 (P.236)

Cold water with a lid boil without a lid simmer

Hot water with a lid boil without a lid simmer

Depends !

Steaming (P.237)

Steaming is a cooking process

that uses dry or wet steam,

with or without pressure (add

5.5~7 lb pressure 120ºC).

Steaming (P.237)

Food pieces of same sizeFood with similar cell structures

Dry steam – 60 to 120º CWet steam – 60 to 98º C

Vacuum steamer for packed foods

Cook-chill package

Sous-vide package

Sautéing (P.239)

Sautéing is a quick cooking process that uses a small amount of very hot fat, without liquid. The food is flipped or turned and removed before any liquid is added to the pan drippings if a sauce is desired.

Braising (p.244)

Food is cooked with a small amount of liquid, covered in the oven or in a pressure cooker.

Braising steak p.244

Brown meatAdd mirepoixDeglaze with wineAdd stockBraise in ovenRemove meatReduce sauceSlice meatServer with sauce

Glazing (p.245)

Cooked vegetables are glazed with their own reduced (syrup-like) juices.

Stewing (p.245)

The stewing process cooks food in its own juices, with little or no liquid added.

Part II Dry Heat Cooking Methods barbecue

Part II Dry Heat Cooking Methods

Broiling, Grilling 碳烤 / 燒烤Food is grilled or broiled on or below heated racks. Grill racks can be heated electrically, with gas, or with charcoal. P.240

Broiling, Grilling 碳烤 / 燒烤

Open-fire, contact heatHeat sources – above, below, both

High temperature: 220-250℃ P.240

Broiling/Grilling 220-250℃

Sear the meat first

Then cook the meat to desired donenessCarcinogenic 致癌物質 PAH 多環芳香族碳氫化合物細木炭燃燒較完全發紅變白再烤肉快烤完才刷料，不要加酸性物質12 oz 碳烤牛排 = 吸 200 香煙的致癌物質

Turn the meat to create the grilled pattern

Broiling/Grilling 220-250℃ P.240

Salad & Dressing Chap. 7, p.330-334

Meal coursesAppetizerSaladMain courseDessert

Salad consist of 4 parts:

1. The base

2. The body

3. The dressing

4. The garnish

Salad varieties:

Tossed salad (leaf lettuce salad) p.330

Vegetable salad (raw/cooked veg salad) p.330-331

Fruit salad p.333

Main dish salad p.333

Molded saladFrozen salad

1.Tossed salad Toss = lightly stir (p.330)

Leaf lettuce salad (Lightly bitter &

spicy)

Radicchio

Curly endive

Escarole

Belgian endive

Iceberg lettuce

Romaine lettuce

2. Vegetable salad (p.330-331)

Raw vegetable saladAvocadoBeetBell pepperCarrotCeleryCucumberFennelCabbage p.7-1

2. Vegetable salad Cooked vegetable salad

(p.331)

Artichoke Asparagus

Beets Broccoli

Cauliflower Corn

Green beans

Mushroom

Cabbage

Salad Presentation p.333

Bite-sized piecesFork is an eating utensilKeep in cooler at 4°C, not ice coldUse plastic glovesPlate salad greens looselyToss with dressing before serviceVegetables variationsColors stimulate the appetiteSuit platters

Cutting & tearing vegetables p.332

Tear spinach/lettuce into bite-size pieces Cut vegetables into small pieces to be eatenCut cabbage into thin stripsCut bell pepper into stripsCut cucumbers into thin slicesCut tomatoes into wedgeShred carrots

Salad dressingSalad sauce = dressing = marinade p.330

Table 7-82 Salad Dressings p.331

Major ingredients Table 7-81 p.331

Acid to give dressing a refreshing taste

Oils & fats to heighten flavors and vitamins, to thicken texture

Flavorings – add herbs or spices to enrich flavor (pepper)

Garnishes to decorate salad

Salt to enhance the natural flavor of foods.

Salad Dressing (P.331)

Vinegar

White vinegar (distilled)

Cider vinegar

Wine vinegar (white, red)

Seasoned or herb vinegar

(Lemon juice, orange juice)

Edible fats & oilsTable 4-27 p.125

**Animal Fat 動物性脂肪 : milk fat 乳脂 (p.126)

body fat 體脂 (p.126)

**Plant Fat 植物性油脂 : fruit oil 果肉油 (p.128-129)

seed oil 種籽油 (p.128-129)

Salad Dressing (P.331) Oil

Olive oil

Grapeseed oilSunflower oil

Sesame oil, peanut oil(Heavy cream, sour cream p.331)(Egg yolks, cottage cheese, yogurt p.331)

Salad Dressing Table 7-81 p.331

Flavorings (herbs, spices, condiments)

Shallots/onionsGarlic Fresh herbsMustardSpices/condiment saucesSalt/pepper

Salts p.180

It adds flavor and enhances the taste of foods.

**mine, brine, sea salt **ground finely, coarsely salt **table, diet, season salt **bacon, cheeseKosher salt天然南極海鹽、淮鹽、韓山竹鹽

Basic Dressing = Vinegar (1 part) + Oil (3 parts)

+ Spices (Salt, pepper)

Salad Dressing Table 7-82 (P.331)

Vegetable saladVinaigretteFrench dressingItalian dressingHeavy cream dressingSour cream dressingRoquefort dressing

Fruit saladyogurt dressingLow calorie dressingApple dressing

Salad Dressing

Thousand Island

dressing

Whipping cream, chopped cooked

egg, chopped olives, pickle,

onion, chili sauce + mayonnaise

+ tomato sauce

Salad dressing preparation p.330

Keep cool, shake before use.When use onion, garlic, or shallot, do it earlier.When use egg yolk, avoid salmonella contamination.In a non-reactive container.Use onion & garlic sparingly.

Kitchen Staples

(raw materials) (seasonings) Chap. 4, p.171-180

Favoring in cooking

1. Salts (p.180)

2. Edible fats & oils (p.125)

3. Vegetables (p.138-139)

4. Seasonings (p.171-180)

4. Seasonings (p.171)

Herbs and spices are natural parts of plants, such as roots, rinds, leaves, blossoms, fruits, shoots, and seeds, that contain aromatic substances called etheric oils.

4. Seasonings p.171(1)Herbs leaves, blossoms, fruits, shoots 草葉類香料(1)Spices roots, rinds fruits, seeds 根莖、樹皮、種子類香料(1)Aromatic seeds 芳香類種子香料

Seasonings – storage p.171

Fresh herbs

Dried herbs &

ground spices

Frozen herbs

Herbs preserved

in vinegar or

oil

Spice – allspice 百味甜胡椒 (P.171)

“Jamaica pepper”

cinnamon

clove

nutmeg

Spice – Anise 大茴香 p.172

Used in dessert, creams, cakes, breads, and cookies.

Herb – Basil 羅勒 (P. 172)

九層塔；十里香

“香草之王”

Herb – Basil (P. 172)

Italian cuisinePesto sauce 青醬

Herb – Bay Leaf 月桂葉 (P.172)

Aromatic seed – Caraway 葛縷籽 p.172

German & Austrian cuisineParsley familySauerkrautRye breads

Herb – Chervil 細葉香芹 (P.172)

Spices - Chili Pepper 紅辣椒 (P.173)

Peppers (capsicum pepper 蕃椒屬 )

Chili pepper 紅辣椒 (p.173)

Pico peppers – fresh

Cayenne peppers – dried pods or ground

Paprika甜紅椒 (p.176)

Mild paprika – dried fruit flesh

Hot paprika – whole pod w/ seeds

史高維爾指標 (Scoville Scale)

辣椒素單位 (Capsaicin)史高維爾辣度單位 (Scoville Heat Unit; SHU)

Peppers

Pepper (p.176)= peppercorn胡椒粒

Green pepperBlack pepperRed pepperWhite pepper

Bell Pepper(capsicum pepper 蕃椒屬 )

青椒、彩椒 -- 蔬菜用

Herb – Chive 蝦夷蔥 (P.173)

Spice – Cinnamon 肉桂 (P.173)

Spice – clove 丁香 (P.173)

Dried flower buds

Herb - Coriander/Cilantro/Chinese parsley

芫荽 /巴西利 /香菜 (P.173)

Herb – Parsley 芫荽 /巴西利 / 香菜 (P.176)

意大利芹 (flat-leaf 平葉 )

Herb – Parsley 芫荽 /巴西利 / 香菜 (P.176)

法國芹 (curly-leaf 捲葉 )

Spice – Curry 咖哩 (P.174)

Curry powder

= turmeric + pepper

+ cinnamon + cloves

+ chili + ginger

+ coriander + cardamon

+ cumin + nutmeg

+ mace

Spices (p.177)

Turmeric; yellow root 薑黃

Curry powder染色防癌

Herb – Dill 蒔蘿 (P.174)

Dill seed - pickle

Spice – Ginger 薑 (P.174)

Herb – Marjoram 馬郁蘭草 (P.175)

“香牛至”

解毒鎮靜

象徵長壽

花草茶

Herb - Mint, peppermint 薄荷 (P.175)

Mint – lamb, mutton, poultry

Decoration, Tea

Spice - Mustard Seeds 芥茉子 (P.175)

Spice – nutmeg & mace (P.175)

Myristica fragrans 荳蔻樹中國古書 : 荳蔻油治頭痛Nutmeg – 荳蔻Mace – 肉荳蔻

Herb – Oregano 奧勒岡草 (P.175)

Mexican

Italy

cuisine

Herb – Rosemary 迷迭香 (P.176)

“海水之露”

抗老化聖草

防腐殺菌

精油香料

Saffron (p.176) 蕃紅花The most expensive spice.90% from Iran

Herb – Sage 鼠尾草 (P.176)

“醫生香草”

Tomato & egg dishes

防腐保鮮

美容品

Herb – Savory 香薄荷 (P.177)

Fresh to salads

Cook in soup or sauces

Herb – Thyme 百里香 (P.177)

麝香草

強健勇敢

抗菌消炎

Italian, French, Greek cuisine

Lamb & pork dishes

香草 vanilla p.178

香草素 vanillin 清香甜化食品

Basic seasonings

1. Pepper2. Bay leaves3. Allspices4. Thyme5. Sage

Oregano, rosemary – Italian Cuisine

Aromatic seeds

Anise seed 大茴香籽 p.172Caraway seed 葛縷籽 p.172Celery seed 芹菜籽

Dill seed 蒔蘿籽 p.174Fennel seed 茴香籽 p.174Poppy seed 罌粟籽Sesame seed 芝麻

Bouquet garniVegetable bundle p.250

• thyme + parsley + bay leaves + leek + celery + tarragon + rosemary + basil + garlic

Spice sachet p.254

cloves, dried thyme, bay leaves, and cracked peppercorns

Mirepoix ; Matignonmixture of vegetables, herbs, and spices to enhance the flavor

Stocks, Sauces &

Soups Chap. 7 p.249-273

The Purpose of Sauces p.257

To restore flavors lost during cooking.To serve as a flavorful complement and enhancement of a dish.The liquid seasoning for foods.

Characteristics of a good saucep. 257

1.The color is appetizing, and the sauce shows no signs of fat.

2.The consistency is light.3.The flavor is distinct and is

not overpowered by spices.

Sauces p.257-265

Sauces = Liquid + Thickening

agents

Stock Milk

White Brown fat + flour = roux

(cream, egg yolk)

Mise en place

Put in place

Ingredients for stocks

Bouquet garni -- Vegetable bundle p.250 Table 7-14

onion + leek + carrot + celeriac + cabbage

+ bay leaf + clove + peppercorn + parsley

Spice sachet p.251, 254

Parsley stems + cloves + thyme + bay leaf + peppercorns

Mirepoix -- for brown stocks p.250, 254

French name for a combination of onion, celeriac & carrot to enhance the flavorMirepoix, either roasted or sautéed with butter, is the flavor base forstocks, soups, & sauces.

Matignon -- for fish stock or soup

p.250, 254Carrots + celery + onion + salt + thyme + bay leaf+ sugar +ham or bacon cooked in butter Soft vegetables + Madeira, and cooked further until the liquid evaporated It is a pulp, a fondue, which means "melted" Spread with Stuff with

Basic stocks

White stocks (P. 253-255)

Plain beef stock (P. 254)-recipe p.4-

3

Vegetable stock (P. 254)

Chicken stock (P. 254)

Fish stock (P. 255)

Basic stocks

Brown stocks (P. 255-256)

Brown veal stock (P. 255)

Veal jus (P. 256)

Game stock (P. 256)

Sauces

Sauces = Liquid + Thickening

agents

Stock Milk

White Brown fat + flour = roux

(cream, egg yolk)

Thickening agents p.252-253

1.Starches, flours (P. 252)

2.Heavy cream (P. 253)

Butter – cold small nuggets + sauce + server

immediately

Fresh pig blood

Thickening agents

4. Roux =

sauté flour in fat

Dextrix 麵粉糊精化

Roux (P. 252-253)

White roux

Blond roux

Brown roux

Sauces

Sauces = Liquid + Thickening

agents

Stock Milk

White Brown fat + flour = roux

(cream, egg yolk)

Sauces p.257-265; 258 1. White sauces

“The basic king of sauces”

Sauce Velouté p.261

= white stock + white roux Veal velouté (veal stock)Chicken velouté (chicken stock)Fish velouté (fish stock)

Sauces p.258

Sauce Béchamel (Cream

sauce)

= milk + white roux

Sauces p.258 Sauce Béchamel (Cream

sauce)

Sauces p.258

2. Brown sauces

= brown stock + brown roux

Demi-glaceVeal jus - thickened

Sauces p.258

3. Emulsified sauces (lecithin in egg)

Oil Sauces

p.263

Mayonnaise

Herb

vinaigrette

Butter Sauces

p.262

Hollandaise

sauce

Béarnaise sauce

Sauces Hollandaise sauce I

Sauces 4. Purée sauces (P.264-265)

Vegetable purée (tomato purée,

onion purée, garlic purée, carrot

purée, pesto sauce)

Fruit purée (strawberry sauces)

5. Gravy recipe p.9-5

(use flour water to thicken gravy)

Soups = Stock (+ thickening

agents; roux) + meats or vegetables

soups-gumbo

Soups p.265-273 p.266 Table 7-26

1. Clear soups (P. 265-269)

Consommé

Bouillon (meat broth)

** Differences between Bouillon &

Consommé p. 268 Table 7-28

Soups p.266 Table 7-26

2. Thick soups (P. 269-272)

Cream soup (cream of emerald

soup)

Purée soup (purée of carrot

soup)

3. Cold soup (Gazpacho)

Vegetables Chap4 p.138-151 vegetables Chap7 p.334-345 cooking & recipes

Vegetable

1.Root and tuber

vegetables

2.Stem vegetables

3.Leafy vegetables

4.Salad vegetables

Vegetable

5. Cabbage

6. Fruit and seed

vegetables

7. Bulbous vegetables

Artichoke 朝鮮薊 (P.140) Hearts and bottoms served as appetizers,

salads

Artichoke 朝鮮薊 (P.140)

Hearts and bottoms served as appetizers, salads

Asparagus 蘆筍 (P.141) Green, white, or purple

Served as side dishes

Bean, green 豆莢類 (P.141) Freezing, canning, and drying

Salads, soups, side dishes, or

stews

Peas 豌豆莢 (P.148)

Snow peas

雪豆莢

Beets 甜菜根 (P.141) Deep red flesh

Beets 甜菜根 (P.141)

salad (raw or cooked)

Broccoli 綠花椰菜 (P.141)

Brussels Sprouts 芽甘藍 (P.141)

Grow along stalks, winter

vegetable

Brussels Sprouts 芽甘藍 1.5-3.5 cm, served as a side dish

Cabbage, Chinese (P.142)

Cabbage, green (P.142)

Summer cabbage (green)

Winter cabbage (white)

Sauerkraut (lactic acids)

Cabbage, red (P.142)

Raw as salad

Cooked as side dish

Cabbage, Savoy (P.142)

Curly , lose-leaved, and green-yellow

Carrot (P.143) Contain about 4-5% sugar

Carrot (P.143) Mini Carrot

Cauliflower 白色花椰菜 (P.14

3) Served cooked or raw in salad

Celery 西洋芹 (P.144) Appetizers, salads, side dishes

Celeriac 芹菜根knob celery p.144

Used as bouquet garni

Parsley family

Curly chicory/endive 菊萵苣 (P.144)

Bitter and spicy

Belgian endive 比利時小白菜 (p.145)

White, yellow and bitter cone endive served as salad

Radicchio (p.149)

Red radicchio has a slightly bitter taste

Escarole (P.146) Light bitter taste endive

Corn (P.144) White corn – starch

Yellow corn - vegetable

Cucumber 大黃瓜 (P.145)

English Cucumber (P.145)

Pickle cucumbers

Gherkins

Delicatessen pickles

Mustard pickles

Dill pickles

Sweet pickles

Zucchini 節瓜 (P.151) A immature vegetable squash

Eggplant 茄子 (P.145) Long and slightly

bowed

Round and egg-shaped

Purple, white, or green

color

Fennel (P.146)

Anise aroma, served as salad

Garlic (P.146) Stored in oil, should not be fried

Kohlrabi 球莖甘藍 (p.146)芥菜，大頭菜，榨菜

Green or purple

Leek 蒜苗 (P.147) Winter leeks are stronger flavored

Lettuce, Iceberg 西生菜 (P.147) Crisp, fresh, nutty taste

Lettuce, Loose-leaf (P.147)

Lettuce, Romaine 羅曼葉 (P.14

9) Dark green, served as Caesar salad

Okra/gombo 黃秋葵 (P.148) Okra gives off a viscous substance

Served as soup gumbo

Onion (p.148) Spring onion:

scallions = young onion = green onion

Onion (p.148) Summer Onion: red, yellow or white

skins

Onion (p.148) Pearl onion shallots

Shallot 紅蔥頭 (P.150)

Peppers, bell (P.148) Green, yellow, red, purple color

Spinach 菠菜 (P.150)

Tomato 蕃茄 (P.150)

Turnip, white 蘿蔔 /蕪菁 (p.150)

Vegetable are generally

cooked with

moist heating methods,

because these methods

preserve and enhance

the vegetable’s own flavor.

Preparation Methods

(P.334-345)