Intermediate Cuisine

Intermediate Cuisine

Laura Sofía Rodríguez Martínez

ID: 0000296310

Profesor: Miguel Piñeros

Class 1

Cooking methods and heat transfer

There are some techniques to transform food from simple ingredients to complex dishes. In this first class we saw some of these, a topic of heat transfer and other things that are important for cooking in the class of intermediate cuisine.

Caramelization and Maillard reaction

Caramelization is one of the browning reactions and gives flavor. This technique produces different color becoming a syrup and finally turning food brown. The flavor gweet and odorless, develops acidity, some bitterness, and rich aroma. Its use most in candies and other sweets. The temperature for this reaction is 165°C.

Slow browning in moist foods

Not all browning reactions require temperatures above the boil. Watery meat or chicken stock will do the same as it's boiled down to make a concentrated demiglace.

Maillard technique was created by Louis Camille Maillard and is a reaction of a carbohydrate molecule and an amino acid to form an unstable intermediate structure, finally undergoes further changes producing hundred of differences. The result is the dark color and intense flavor that is more complex and meaty than caramelized flavors because of the mix of nitrogen and sulfur with carbon, hydrigen and oxygen. The temperature for this reaction is below than 50°C.

Dry cooking methods

Dry methods are grilling, baking and frying. Food cooking in water become cook at temperature of 100°C, and in oil or oven at 159°C - 260°C.

Forms of heat transfer

Transferring energy from a heat source into the food is a very important step at the moment of cooking. There exists different cooking methods with differnt materials and depends on different forms of heat transfer.

Convection: Is the movement in fluids. Is the movement of molecules in a fluid from a warm region to a cooler one. The fluid can be liquid or gases. It combines conduction and mixing.

Conduction: Its direct contact, so energy is exchanged from one particle to a nearby by collision. Is much slower process than electron movement.

Radiation: The energy of microwaves. Not requires direct physical contact. It's emited by atoms and molecules that absorbed energy.

Basic methods of heating food

Grilling and broiling (Infrared radiation): In grilling the heat source is below the food and in broiling is above. The heat sources emit visible light and are intense radiators.

Baking (Air convection and radiation): We surround food with a hot enclosure in the oven. It dehydrates the surface of food and will brown it.

Boiling and simmering (Water convection): Food is heated in hot water with a maximum temperature of 100°C. The surface of the food is in contact with the cooking medium, and water is dense enough that its molecules constantly collide with the food and rapidly impart their energy to it.

Steaming (Heat by vapor condensation and convection): Vapor is less dense than liquid water. Steaming does an especially quick job of bringing the surface of the food up to the boiling point, and an effective job of keeping it there.

Pan-frying and sautéing (Conduction): Conduction from a hot oiled pan. The temperature encourage Maillard browning and flavor development. Deep frying (Oil convection): Employing enough oil to immerse the food altogether.

Microwaving (Microwave radiation): Heat is transfer via electromagnetic radiation

Class 2

Gluten

It has three fundamental elements: water, gluten proteins and starch granules from its flour, create a homogeneous and cohesive (silky) dough.

More Flour than Water = Dough

More Water than Flour = Batter

It has temporary structure when its raw and solid structure when cooked.

Gluten is the flour muscle and its main components are proteins, form long chains that adhere to each other proteins formed by amino acids: gliadins and glutenins. It has two characteristics, plasticity that means malleability and elasticity that means to recovers the original shape and it changes shape when pressed but has resistance.

Intentional gluten development

Use high gluten content produce hard gluten. If it has low protein it is soft gluten. Wheat semolina is hard but elastic gluten.

The oxidizing substances in the flour aging and improving the dough giving greater hardness.

The proportion of water determines the protein concentration. If we use little quantity of water the gluten won’t development. In contrast if we use too much water the gluten will expand easily.

To develop the gluten we need to stirring and working the mixture

Ingredients like salt or water reinforces the mesh created by the gluten. And ingredients like sugar limits gluten development by diluting flour proteins. Also fats, oils and acidity makes the gluten weak.

History of pasta and noodles

Noodles in China

Marco Polo found noodles in China and introduced them to Italy. Its said that China was the first country to develop the process of making noodles but before Marco Polo there were pastas in the Mediterranean.

China develop the process of noodles and not only different shapes but also the mix of flour with meat broth and one made with egg. This country also invented filled pasta, the original ravioli, these becomes a luxury dish for the ruling class and gradually became staples of the working class

Pasta in the Middle East and Mediterranean

In the 6th century appear the first indications of pasta preparations, then in 9th century a preparation of semolina dought shapes recives a specific name. In 13th century in Italia appear the term macaroni that was used to different shapes, from flat to lumpy. In 18th century durum pasta had become street food in Naples. In the next century (19th) appear the term al dente, after the World War I.

Medieval cooks made pastas from fermented doughs, so they cooked pasta for an hour or more until it was very moist and soft, they served with cheese. The postmedieval cooks formed guilds and made fresh types from soft wheat flour throughout Italy, dried types from durum semolina in the south and in Sicily. Modern heat treatments have also made it possible to keep fresh pasta for several weeks in the refrigerator.

Recipes

Roman Gnocchis

125 g of butter

600 ml of milk

20 g of salt

240 g of semolina flour

3 units of egg yolks

100 g of parmesan cheese

Melt butter 1. Mix milk with semolina flour and salt, add it to the butter

2. Retire form heat and gradually add egg yolks and few of parmesan cheese.

3. Put the mix in the chiller and after 1 hour put away the mix and make the forms of gnocchis.

5.

4. Put in the oven with parmesan cheese above and then serve.

4 units of eggs

150 ml of water

170 ml of milk

466 g of flour

5 g of salt

1 g of nut meg

Garlic and parsley

Add egg and salt to the flour 1. Gradually add water until its formed soft and watery dough. 2. Boil water and add the mix with the help of a strainer. 3. The pasta will be cook in 3 or 4 minutes, 4. Serve with parsley and garlic. 5.

Spaetzle

Mac and cheese

500 g of elbow pasta

250 g of cheddar cheese

100 g of cream

200 g of parmesan cheese

500 ml of milk

150 g of onion

30 g of flour

30 g of butter

1500 g of patusa potato

6 eggs

300 g of flour

400 g of bacon

15 g of butter

100 g of onion

5 g of garlic

20 g of sage

300 g of cream

Parmesan cheese

100 ml of olive oil

250 g of onion

100 g of carrot

50 g of celery

10 g of garlic

1300 g of ground beef

100 ml of white wine

850 g of canned tomto

400 g of pasta for lasagna

300 g of grated parmesan cheese

30 g of tomato paste

500 ml of bechamel sauce

Make a bechamel. For this put the onion in the milk and apply heat. Remove the onion. Make a roux with flour and butter. Add cream, cheddar cheese and pasta. Put parmesan cheese and put in the oven.

Serve your mac and cheese.

Gnocchis

Cut the potatoes in half and cook in the oven.

After they are cooked, peel. 2. Make a pureé and add flour, egg and salt. 3.

Make the form of your gnocchis and cook in water.

Lasagna

Make the bechamel sauce.

Cook beef with tomato paste.

Pass the pasta in water and start making your lasagna.

Put a layer of pasta, then a layer of beef, bechamel and cheese. 4. Make the same the times you consider. 5. Put the lasagna in the oven with parmesan cheese. 6.

Class 3

More about gluten

A freshly milled flour makes the gluten weak. And after it rest with air the gluten improves and also the baking properties too.

Gluten and starch granules are minor components of the flour in 90%.

Gluten has 1% by weight in fat, fatty fragments and phospholipids that stabilizes bubbles, preventing them from breaking prematurely and they soften the bread structure and delay its hardening.

Also has some enizimes to provide sugar to yeasts

Candeal: Many types of wheat are derived. It has content with high quality of gluten proteins, and it has a high content of strong gluten and proteins 1. Durum: Its 75% production is in North America. 2.

Soft wheat: 20% of the crop with less gluten proteins. 3.

Racimoso: That has soft gluten. 4.

Poulard: Is a hard wheat for Italian pasta. 5.

Milling consists on break the grain with rollers or stone millstones until it becomes small. For refined flours we need to pass through several milling processes to eliminate the germ, the bran, the endosperm layers (rich in proteins) and the starch.

Types of wheat

Transformation of wheat into flour

Types of flour

There exist some types of flours:

All-purpose flours that have more protein.

Whole wheat flour which is a good source of protein, contains the germ and aleurone layer And it does not produce gluten

Flour used for cakes that has low level of weak gluten proteins and is ideal for soft and mild products.

Flours with yeast which contains baking powder and there is no additional yeast required.

Instant flours that has low protein level, to make it its ideal to pre-cook grains until gelled and then put to dry, that makes easier for water to enter them during the second baking.

Pasta is a mixture of wheat, flour and water, it has a milky aspect. Consist in dry flour particles that are transformed into a malleable dough and It is molded and dried to eat with other ingredients.

In Italy pasta is harder and that is why they have a great gastronomic culture that revolves around it. In pasta wheat flour found a cohesiveness with gluten proteins. In China, pasta is thinner, looser and with little gluten, so they focus on long noodles and thin wrappers.

Dough has 30% of water and after it rest the particles absorb water and form gluten Finally at the moment of cooking the starch absorbs water and expands To make pasta al dente, the center still slightly uncooked and the surface has from 80% to 90% of water until the center only has from 40% to 60% of water. Its ideal to cook in water 10 times its weight, applying constant movement so that the pasta don’t get stick.

Pasta

About the dough

Recipes

Basic pasta

100 g of eggs

100 g of flour

100 g of semolina

Optional:

30 g of tomato paste

30 g of squid ink

200 g of beets

50 g of basil

250 g of tomato

100 g of garlic

100 g of parsley

50 g of capers

50 g of anchovies

200 g of parmesan cheese

50 g of black olives

Alfredo sauce

1.5 lt of cream

200 g of parmesan cheese

Olive oil and Cayena

200 g of tomato

50 g of bacon

50 g of parmesan cheese

5.

Mix the two types of flour and whisk the egg 1. Add the egg gradually unitl it cover all flour. 2. Put the mix on a table and knead. 3. Put the mix in the fridge for some time. 4. Put away agian and extend the mass, to pass it in the machine.

Make the form that you want and cook it in water. 6

NOTE: You can add other ingredients to the egg like tomato paste, squid ink, beets or basil.

Puttanesca sauce

Cut tomato, garlic, capers, anchovies and black olives. 1.

2.

Put in a pan the tomato with garlic and cook for some time.

Add the caper, anchovies and olives and cook all . 3.

4.

Serve with pasta, parsley and parmesan cheese.

Put in a pan the cream with the parmesan cheese and let them some time to cook. 1. Serve it with pasta of your taste and topping with more parmesan cheese.

Amatriciana sauce

Cook bacon with oi. 1. Put the tomato, parmesan cheese and Cayena pepper. 2. Serve with a pasta 3

Crab filling

100 g of cream cheese

200 unit of canned crab meat

2 units of lime zest

20 g of tarragon

Goat cheese

Cream cheese

Ricotta cheese

Carbonara sauce

Onions

Garlic

400 g of bacon

5 units of egg yolks

200 g of parmesan cheese

100 ml of cream

400 ml of cream

100 g of tomato paste

150 g of mozzarella cheese

50 g of parmesan cheese

Tomato in concasser

20 g of basil

Mix the ingredients. 1. Put some other things that you want 2. Fill pasta with this. 3.

Goat cheese filling

Mix the three types of cheese. 1. And put some other ingredients of your taste . 2. Use it to fill pastas. 3.

1.

Cut bacon and cook in oil, with onions and garlic.

2. If you want add cream. 3. Serve with some type of pasta. 4.

Mix the egg yolks with parmesan cheese and add it to the bacon.

All telefono sauce

Put the tomato and tomato paste in a sauce pan. 1.

Add the mozzarella, parmesan cheese and cream. 2.

Finally put basil and serve with pasta. 3.

Class 4

Herbs ans spices

Herbs are plant leaves, fresh or dried and spices are bits of dry seed, bark and root. Both of those gives flavor to foods and drinks so they add flavors that for example grains or meats don't have making those foods more complex and appealing.

Its aroma are volatile, and it increase with high temperatures. Odors are evocative of memories and emotions. Dry spices have 15% of essential oil and fresh and dry herbs have 1%. Its important to know that not all herbs and spices provides aroma as is the case of chillis and black pepper

Some herbs have toxic chemicals sustances and the purified essence of oregano and thyme can be bought form chemical supply companies, these damage skin and lungs. But they have medical uses because of the antioxidants.

Dilution is the process that makes herbs and spices nontoxic and edible and delicious.

Flavor families

The terpenes

Terpene are compound from a zigzag of five carbon atoms. These are volatile and reactive, so we can say that they are the first molecules to reach the nose.

The Phenolics

These are constructed from a simple closed ring of six carbon atoms and at least one fragment of a water molecule. They are more soluble in water than terpenes, also are more persistent in foods and in mouth as we eat.

To preserve aroma compounds the tissues must be killed and dried out, but gently as possible, so the water is removed without removing flavor. Also the dried material must be kept in containers in a dark and cool place.

The correct form of store fresh herbs is on refrigerator in partly open plastic bags. That’s becasue the flavor is presaved by freezing. It should be kept in the refrigerator with oil, so that the tissues don't damage and don't get dark and limp.

Dry fresh herbs

For drying fresh herbs, it is removed more than 90% of water, the problem is that with water is also removed flavor. Higher temperatures causes flavor losses rapidly than air-drying technique so it is recomend to use techniques with more air and less temperature.

Extract flavor

Cooking is a form of extact the flavor of herbs and spices, some herbs (fresh leaves) should be strewing on the dish. In some cases is better to add the extracts at the end of the preparation. Grinders, choppers and mortars generate heat and this produce the spice or herb get more volatile so the characteristics of these condiments will get lose faster. So the original flavor is best preserved by prechilling both spice and grinder to keep the aromatics as cool as possible. On the other side, in case of herbs chopping with a sharp knife leaves the herb intact to provide fresh flavor and cause less cell damage. But a dull knife makes brown-black discoloration and a damage on its characteristics.

Oils and fats dissolve more aroma than water while cooking. Alcohol extracts aroma efficiently but is so volatile so it can releases quickly.

The ideal percentage to cook with spices and herbs is 1% or less of the total weight of the other ingredients.

Recipes

Fish fillet

1600 g of sea bass

150 ml of white wine

100 ml of white wine vinegar

30 g of shallots

200 g of butter

20 g of fresh herbs

380 g of onion

10 g of garlic

10 g of ginger

750 g of canned tomato

400 g of coconut milk

16 g of red hot chili pepper

1. Cut shallots in brounise, and add white wine and white wine vinegar to make a reduction.

Portion the fish and season with condiments, herbs and spices.

2. When the reduction is ready add butter in dices and mix.

3. Add herbs to the sauce.

5.

4. Grill the fish and serve with the sauce.

30 g of curry madras paste

250 g of cauliflower

300 g of zuccini

300 gg of egg plant

200 g of mushrooms

250 g of pumpklin

Cinnamon, cloves, coriander, fennel seeds, cumin, curcuma paprika and black pepper

1

Curry vegetable

Cut onion, zuccini, egg plant, and pumpklin.

2. Put vegetables in order from the one that spend more time cooking to the one that use less time.

In a pot put oil and onion, garlic and ginger, then add tomato coconut milk, chili pepper and curry paste and let it cook for some time.

3. Add condiments and let the curry cook together.

4. Serve curry and enjoy 5.

Hungarian chicken

1650 g of chicken

40 g of flour

20 g of garlic

100 g of onion

200 g of cream

250 g of sour cream

10 g of paprika

Salt and pepper

Put salt and pepper to the chicken 1. Cut the onions in brunoise. 2. Put the chicken in a pan, cook for 4 to 5 minutes per each side and reserve. 3.

Saute the onions until they have golden color.

Add pepper to the onions.

Add the chicken and let it cook.

Put cream, sour cream and paprika.

Serve the dish.

500 ml of milk

500 ml of cream

150 g of sugar

1 g of cardamom

1 unit of vainilla

20 g of ginger

10 g of sweet spices

4 units of black tea bags

20 g of gelatine powder + 100

ml of water

250 g of strawberries

150 g of balsamic vinegar +

60 g of sugar

Chai tea latte pannacotta

Pour the milk into a saucepan and add the blck tea bags, cinnamon, anis star, cloves and nut meg.

Heat over low heat, the cover for 15 minutes so that tea and spices steep. 2. Remove cinnamon abd cloves and squeeze the tea bags. 3.

Add the gelatin an dallow it grows for 5 minutes, dissolve it 4. Add sugar and stir, add vainilla. 5. Pur in dishes and refirgerate. 6. When serve it put strawberries on the to. 7.

Class 6

Dairy products

How do cows make milk?

The imbalance of hormones towards the end of the gestation period activates the mammary glands, and milk extraction is a stimulus for further milk secretion.

The cow is fertilized 90 days after calving, milked for 10 months and left to dry for 2 months before the next calving.

Colostrum is the first liquid secreted by the mammary gland. It is yellow, creamy, has a high concentration of fats, vitamins and proteins.

Milk has live white blood cells, mammary gland cells and bacteria when it is collected.

Pasteurization removes vitality from the fluid. By removing the cells, it is more stable and has less risk of intoxication.

Characteristics of milk

It has a pH between 6.5 and 6.7, therefore it is slightly acidic.

Casein is one of the proteins in milk.

It has amino acids. It forms the body and metabolism of the baby

Milk sugar: Lactose

It is a compound of two simple sugars: glucose and galactose. It provides almost half the calories of human milk and 40% of cow's milk. It gives a sweet taste. A special enzyme is needed to digest lactose (lactase).

Milk fat globules have fat-soluble vitamins. They account for about half the calories of whole milk. More fat content = more cream or butter --> higher price.

After fresh milk leaving the udder is allowed to stand, many of its fat globules rise to the surface and form a rich fat layer. The globules rise because their fat is lighter than water, they rise fast due to their buoyancy.

Milk and cream can be boiled and reduced for hours, until they are dry. The heat causes many of the milk proteins to unfold and have more adhesion to the globule surfaces and other proteins. The globule becomes thicker as the milk is heated.

The fat in cold milk forms crystals that damage the globule's veil of phospholipids and proteins.

Milk proteins

Curd and whey

The curd proteins are caseins, which agglomerate under acidic conditions and form a solid mass. The whey proteins remain suspended in the liquid.

Caseins

Micelles are 4 different types of proteins assembled in microscopic family units. They are one tenth of the volume of milk. They provide amino acids and calcium to the calf.

Recipes

Burrata salad

Burrata cheese

Pesto

Tomato

Rucula

Olive oil

Wash the rucula

1. Cut the tomato in slices

2. Put the rucula and tomato in a plate.

3. Add pesto and put burrata cheese in the center of the salad.

4. Put olive oil in the top 5.

Cheese fondue

200 g of emmenthal cheese

200 g of gruyere cheese

1 g of nut meg

250 ml of white wine

15 g of corn starch

2 baguettes

2

1. Add nut meg, corn starch and white wine.

3.

Add the two types of cheese to a pan.

Toast baguettes and serve with with the cheese fondue.

Pesto

100 g of basil

5 g of garlic

30 g of parmesan cheese

30 g of almonds

150 ml of olive oil

2 g of salt

200 g of camembert

100 g of butter

50 g of green apple

20 g of hazelnut

200 g of phyllo dough

200 ml of honey

New york cheese cake

140 g of cookie crumbs

85 g of melted butter

25 g of sugar

500 g of cream cheese

139 g of caster sugar

45 g of flour

3 ml of vainilla extract

1 lemon zest

5 ml of lemon juice

2 eggs

1 yolk

160 g of cream

2

1. Add almonds olive oil, salt and parmesan cheese.

3.

Chew de garlic, then add the basil and continue chewing.

Add other ingredients if necessary.

Phyllo dough wrapped camembert

1 Put camembert into the dough and close, then put in the oven.

Put law of phyllo dough and butter, then other law of dough and butter, and continue like this.

2. Caramelized the apple with honey and hazelnut and put in the top.

4.

3. Serve the dish.

1. Mix cream cheese with caster sugar, flour and vainilla, add lemon zest, lemon juice, cream and eggs.

Mix the cookie crumbs with butter and sugar, then refrigerate.

2. Put the mix in the crust and put in the oven.

3. Make a jam.

5.

4. Serve with the jam in the top.

Class 7

Mushrooms

- Mushrooms are not true plants, they are fungi, they belong to the kingdom Fungi.

- Fungi do not have chlorophyll and do not capture solar energy.

- Fungi have a symbiotic relationship with other plants in order to live. Both living beings benefit from each other (boletus and truffles).

- Some fungi are parasites of plants and cause diseases. They live on the decomposing remains of dead plants (mushrooms).

Structure and qualities of mushrooms:

The edible part is a portion of the organism. It lives under the soil in the form of a fine, cottony network of fibers (hyphae), branching to absorb nutrients.

In one cubic centimeter of soil there can be 2000 m of hyphae.

The subway mass accumulates material and energy, then a group of intertwined hyphae form a water-filled body that rises above the surface, releasing reproductive spores into the air.

The mushrooms we eat are these water-filled fruiting bodies. They have a poison that can be deadly for their survival and defense against animals

Swollen mushrooms contain 80% - 90% water. They have a thin cuticle that allows for rapid moisture loss and absorption.

Their cell walls are not reinforced with cellulose but with chitin. They have a lot of protein and vitamin B 12.

Flavor of mushrooms

Almost meaty flavor, intensifies the flavor of many dishes. High content of free amino acids

Source of monosodium glutamate. Its aroma is due to octenol (8-carbon alcohol)

Cooking mushrooms

Cook slowly with dry heat to make their flavor more intense. This way the enzymes have time to work before inactivating. A large amount of water is evaporated to concentrate amino acids, sugars and aromas.

Storage and handling of mushrooms

They can continue to grow after being harvested

In 4 days of storage at room temperature they lose almost half of their energy reserves. They lose enzymatic activities

Refrigeration at 4 - 6°C slows down the metabolism of mushrooms.

Wrap loosely

Water can damage the surface cells and cause color change, so they are cooked immediately after washing.

Recipes

Truffle pizzeta

500 g of flour

5 g of salt

400 ml of water

4 g of fresh yeast

20 g of sugar

25 ml of olive oil

400 g of mozzarella

2 units of burrata

8 ml of truffle oil

25 g of of truffle paste

1. Put the mass in a pan.

3.

Mix the flour, salt, water, sugar, olive oil, and fresh yeast, knead and put in the fridge.

2. Add truffle oil and paste. Put mozzarella and burrata cheese.

Decore with some leaves and put the pizza in the oven

Fungi risotto

200 g of onion

20 g of garlic

150 g of white wine

480 g of arborio rice

400 g of mix of mushrooms

100 g of mascarpone cheese

Mushroom stock

1

Cut fresh mushrooms and hydrate the dry mushrooms.

Saute the onions with garlic.

2. Add the fresh mushrooms and rice.

3. Put water and stir with salt. 4.

5.

Pour the rice in a hotel pan to reserve.

Saute the dry mushrooms with salt.

6. Put the rice again in a saucepan and make a mantecatta with mascarpone cheese.

8.

7. Serve the risotto with dry mushrooms on the top.

Croquette

100 g of onion

350 g of muhrooms

5 g of garlic

100 g of butter

100 g of flour

800 ml of milk

Bread crumbs

Eggs

1 baguette

30 ml of olive oil

7 g of garlic

300 g of mix mushrooms

100 ml of brandy

40 g of parsley

100 g serrano ham

Beef perigaux

1 lt of brown beef stock

1400 g of beef bones

150 ml of port wine

25 g of butter

10 ml truffle oil

20 g of fresh truffle

400 g of salt

1200 g of beef tenderloin

400 g of asparragus

1000 g of richie potatoes

Make a bechamel with 20% of thickness. 1. Add the mushrooms to the bechamel. 2. Make small balls 3. Pass the balls in flour, eggs, and bread crumbs. 4. Fry and serve 5

Mushrooms montaditos

Cut mushrooms and serrano ham. 1.

2. Put out of the oven and add brandy, mushrooms and serrano ham.

Cut and toast baguette with oil, parsley and garlic

3. Decore with parsley and serve 4.

Put the butter and oil in a pan. 1. Add the brown stock, port wine and beef bones.

2. Add the fresh truffle.

3. Make the beef tenderloin 4. Grill the asparragus 5

Make the potatoes in the oven 6. Serve the dish.

7.

Class 8

Cereal and legumes

Seeds are our most durable and concentrated foods

Lifeboats, designed to carry a plant's offspring to the harbor of a distant future.

At harvest, the sprout goes into suspended animation, to survive months of drought or cold waiting for the moment to come back to life.

The surrounding mass of tissue is a reservoir of food to nourish this rebirth.

They gave primitive humans the nourishment and inspiration to shape nature to meet their needs.

Seed composition and qualities

Parts of the seed

Outer protective covering.

Hard fibrous tissue layer

Phenolic compounds (pigments, anthocyanins and tannins)

Removed from kernels to accelerate cooking

Embryo

The germ contains oil and enzymes from the seeds.

Source of flavor

Reserve tissue mass.

Determines the texture of the seed.

Proteins, starch and oil.

Seeds and health

They provide nutritional benefits. Source of energy, protein and B vitamins

Storage

In a dry, cool and dark place. Moisture generates microorganisms and heat accelerates oxidation.

Seeds

These are structures with which plants create a new generation of themselves. They contain an embryonic plant with a food reserve to sustain its germination and initial growth.

Grains or cereals:

Cereals are plants of the grass family, they produce edible and nutritious seeds (the grains).

They are also those seeds themselves and the products made from them. They live in a season or two and are easy to harvest and handle.

Wheat, barley, oats, rye, corn, sorghum and millet.

Legumes:

They produce pods containing several seeds, rich in protein, thanks to their symbiosis with bacteria from their roots and provide air nitrogen.

Seeds are protected by seed coatings.

Lentils, broad beans, peas, chickpeas, soybeans and mung beans.

Nuts:

Large seeds enclosed in hard shells and produced by long-lived trees. They are large and attractive to animals that disperse them and to give the embryo an adequate supply of food to sustain slow growth in the shade. Their energy is stored in the form of oil and not embryo.

Wheat gluten

In wheat flour doughs it has reserve proteins. The flour is mixed with water and the gluten proteins bind with other proteins to form an elastic dough that can be expanded. Without wheat there would be no fluffy breads. It is necessary to knead with water to prevent the gluten proteins from separating from the flour. When cooked, gluten develops a leathery and slippery texture. Its fermentation turns it into a condiment thanks to the glutamic acid portion.

Recipes

Paella

450 g of chicken wings

500 g of pork belly

250 g of onion

25 g of garlic

250 g red bell pepper

700 g of bomba rice

400 g of tomato

0,5 g of zafron

3000 ml of fumet

200 g of shrimp

454 g of mussels

550 g of squid

700 g of flour

11,9 g of yeast

2,8 g of sugar

16,1 g of salt

420 ml of water

22,4 ml of olive oil

In a large pot, heat the fish stock along with the saffron

2.

In a paella pan, heat olive oil. Lightly fry the shrimp and squid.

Add oil and fry the red bell pepper strips, and the diced tomato. 3.

Add the garlic, parsley and sweet paprika. 4.

Add the rice, stirring to lightly fry 5

Add all the reserved fish and seafood, distributing them in the paella pan. Taste for salt and add more if necessary.

6. Once the paella is ready and all the liquid has evaporated, let the rice rest for a few more minutes Serve and enjoy 7.

Mix all the ingredients and put the mass in the fridge 1. Male balls with the mass and spread it circularly 2. Put in a pan on the stove 3. Put into the oven until the bread puffs up 4.

300 g of chick peas

50 g olive oil

100 g of tahini

Lemon juice

Salt Paprika

5 g garlic

80 ml chick peas stock

Granola

Oats

Almonds

Pumpkin seeds

Sunflower seeds

Chia seeds

Flaxseed

Amaranth

Bitter chocolate

Honey

Strawberries

Banana

Blueberries

Humus

Put out the chick peas stock of the cheackpeas.

3.

1. Mix with tahini, lemon juice, salt, paprika, garlic and chick peas stock. 2. Serve with pita bread.

1. Mix all the cereals.

Toast each seed in a different pan.

2. Add the grated chocolate and honey at taste.

3. Put the mix on a hotel pan

5.

4. Put it in the oven at 180°C for approximately 5 minutes.

Put out of the oven

6. Serve with strawberries, bananas and blueberries.

8.

7. Decorate white honey butter and chocolate

Class 9

Duck and turkey

n this class we had a visit from the company "Pavos del Campo". An important fact about the company is that its main objective is to maximize turkey consumption, going from 36 g to 85 g per person. In this way, this protein will be consumed in the same way as chicken or beef.

Characteristics of the turkey

- It is originally from North America, more specifically from Canada.

- Arrived in Europe thanks to the conquistadors.

- Animal breeding produces new genetic lines, without the need for genetic manipulation.

- It is one of the healthiest proteins, like fish.

- Turkeys are only dedicated to laying eggs.

- Turkey is seasonal

Product

Pale pink color

Fresh saline odor

Texture firm and shrinks to the touch

Frozen -18, refrigerated -2, chilled 0-4

No cardiovascular saturated fats

Production stages

Birth

32 weeks for the rising

26 to 28 weeks production

108 - 112 eggs per hen

86 - 90 poults

Egg collection every 45 minutes

Egg disinfection with ultraviolet light

Storage room with special conditions

Breeding

They do not distinguish well, are clumsy, sensitive and territorial Nannies for 1 month to teach them to eat and drink

Turkey consumes a lot of water and feeding decreases as turkey gets older 6 mandatory vaccinations, turkeys get one in the eye only once, because if injected they may have more antibiotics after slaughter.

Incubation

28 days

Biosecurity

Isolated place without poultry farms

Before placing in the hatchery, a study of the existence of an embryo is carried out.

Fattening

○ Males: 112 days - 16.5 kg

○ Females: 84 days

Transport

○ 1 or 2 turkeys

○ 3 or 4 females

Myths

Turkey is not tough, it just needs more cooking, not more temperature. It is not only consumed in December

Class 11, 12, 13 Meat

Principles of cooking fresh meat

- It is cooked to make it safer, easier to chew and digest an to give more flavor.

- Temperature gives much more flavor to the meat and also creates the aroma (Heat + flavor). There is a release of fluids when there is low temperature so that later new recombined molecules are formed that smell like meat and other compounds such as nuts or herbs.

- When temperature is applied to the meat, it is translucent at first and gains a white opacity due to coagulation after denaturation. This ends in a reddish or pink color (heat + color). Undercooked meat has red juices, moderately cooked meat has pink juices and very well done meat is grayish-brown and transparent juices.

- When temperature is applied to meat, it causes more firmness and elasticity making it easier to chew (heat and texture). Optimum temperature for myosin coagulation is 50°C.

CORRECT TEXTURE

Two-stage cooking process

Initial roasting at high temperature and subsequent cooking at a much lower temperature.

Cooking is slower so that the inside is done properly. You can also coat the outside of the meat with layers of fat such as bacon to slow heat penetration.

Stopping cooking

Cooking time influences the initial temperature of the meat.

Fatty pieces cook more slowly than lean pieces. Measure internal temperature. Cut the meat and observe its color.

General information

What is it?

Body tissues of animals that can be eaten It is muscle tissue whose function is to move some part of the animal. Its energy supply and reserve is provided by fat, which is essential for the animal's life

Structure and qualities of meat

75% of water

20% of protein

3% of fat.

Muscle fibers are responsible for movement

Connective tissue is the physical harness of all other body tissues, including muscle

Fatty tissue store energy and is found mainly in the skin

Tissues and textures. The toughness of a piece of meat depends on the age and activity of the animal-

Types of muscle fiber

White are specialized in exerting force quickly and briefly Red are used for prolonged efforts The muscles of young calves and lambs usually contain 0.3% myoglobin and are light-colored.

After cooking

Let the meat rest after cooking and then carve. So that the heat finishes cooking the center.

When the temperature drops, the meat is firmer and more resistant. Its water retention capacity increases. This reduces the loss of fluid when carving.

It is carved perpendicular to the grain of the muscle fibers with sharp knives.

Tripe Madrilenian style

500 g of callo

100 g of onion

150 g of chorizo

60 g of jam

250 g of tomato

1 g of bay

400 g of chick pea

200 g of flour

250 g of carrot

Olive oil

Stock

Clean the tripe well and cut them into dices

2. Let the callo cook for 4 hours in a traditional casserole or 45 minutes if you use a fast cooker

Put them to cook with a bay leaf and a good handful of salt, adding also the jam and callo

3. Once they are cooked, drain them and reserve the cooking water, which will be thick and full of gelatin

4. One hour before the end of the traditional cooking time, add the chorizo and blood sausage,

5. Then we add a spoonful of tomato sauce, the cooked tripe, the chopped chorizo and flour.

450 g of lamb

100 g of onion

5 g of garlic and ginger

400 g of coconut milk

4 tomatoes

2 canned chickpeas

40 g of curry madras paste

Roasted lamb gigot

1 lamb leg gigot

20 g of garlic

250 g of onion

10 g of rosemary

350 ml of beer

Lamb curry

Cook the lamb in oil.

1. Fry the onion and garlic, and add coconut milk, tomatoes and curry paste.

2. Add lamb and chickpeas

3. Serve4.

1. Stab the piece several times with a vegetable knife and put garlic cloves inside.

Clean the leg of chordee very well of all the tissue that covers it. Cut off the end and clean the last part of the bone. Put aluminum on the tip.

2. Season with salt, pepper and paprika. Place in a baking tin on a bed of thickly feathered white onion.

3. Put some rosemary, sprinkle with beer and put some butter on top

5.

4. Bake at 180, taking care until it is golden brown and the inside reaches 65 degrees.

Class 14, 15

AQUACULTURE

Advantages

Allows the producer to control the condition of the fish and the circumstances of the catch. A balance between energy consumption and exercise can be achieved by modifying water temperature and flow rate. Farmed fish are fatter and can be killed without stress and physical damage. They can be processed and refrigerated immediately to preserve their quality.

Mollusk

Disadvantages

Contamination of surrounding water with waste.

Genetically uniform fish escape and dilute the already endangered wild population. Limited water flow and exercise can affect the texture and taste of farmed fish.

Fish oils

It provides us with polyunsaturated fats that do good, thanks to the fact that they grow in cold waters and are cold-blooded.

Perishability of fish:

Aquatic cold is responsible for fish damage. Fish have to resort to polyunsaturated fatty acids that maintain fluids at low temperatures.

Cold water forces fish to have enzymes that work at low temperatures and bacteria that live in fish thrive at low temperatures.

Flavor

Sea fish is tastier than freshwater fish because of the amino acids they accumulate to balance the salinity of the water. The intensity varies according to the waters in which it was caught.

Aroma

Fresh and almost vegetal

Smell of the coast

Smell of mud

Fishy odor

Due to TMAO, responsible for balancing salinity as it is broken down into TMA.

Color

Its raw musculature is white and delicately translucent. It becomes opaque when it undergoes a cooking process.

Bluefin tuna: Its color is due to the pigment myoglobin.This can oxidize to meta myoglobin if stored at temperatures below -30°C. Myoglobins denature and change color at 60 to 70°C

Pink or orange salmon and trout is due to the pigment carotene (carrots). Generally fish accumulate them in the ovaries but salmon in the muscles. It is extracted from crustaceans.

Recipes

Black fideua

800 g of squid

24 g of squid ink

500 g of fideos

10 g of garlic

300 g of green bell pepper

200 g of onion Fumet

Octopus

Criolla potatoes

Parsley

Pineapple

Red bell pepper

Oregano

Red wine vinegar

Sunflower oil

1. Cook the onion and garlic until it get transparent. 2. Put de bell pepper. 3. Add the squid ink 4 Put the squid. 5. Add the fideos and serve 6.

3.

Toast fideos in oil until it get dark and put away.

Grilled octopus

Cook the octopus in an express pot, scare it 3 times and then cook it for 16 minutes.

After this time put it in ice water and taste it. It should be soft and firm.

1. Cut some tentacles to fry in the pan. 2. Serve with mahi mahi mahi with french fries and roasted pineapple chimichurri and ali oil

350 g of Arboreo rice

150 g of onion

300 ml of white wine

500 g of shrimp

Canned tomato

Chonto tomato

Mascarpone cheese

Shrimp tempura

Flour

Eggs

Sake

Sparkling water

Shrimp

Risotto

Make a risotto but put canned and chonto tomato.

1. Sauté shrimp and add to the risotto when it is ready 2.

Serve3.

Clean the shrimp very well 1. Pass into sparkling water and sake 2

Pass into egg anf flour. 3. Fried until it is completely cooked 4.

Serve with chipotle mayo 5.

Laura Sofía Rodríguez Martínez ID: 0000296310

Profesor: Miguel Piñeros