You welcome!
In this module we will discuss the raw materials used in the preparation of cold appetizers. These ingredients are very varied but they are also key ingredients, spices specific to the cuisines of each country.
The raw materials used to obtain the cold appetizers can be grouped as follows:
Meat: beef, pork, lamb, innards, poultry and fish, . The meat used is from quality I to the bones.
Vegetables: onions, carrots, parsnips, parsley, celery, peppers, tomatoes, potatoes, spinach, collard greens, beans, Swiss chard (Serbian cuisine), mushrooms (Hungarian cuisine).
Fruits: melons, apple, pear, walnut,
Additional elements: mayonnaise, aspic (meat jelly), groats, flour pasta, flour, eggs, cream, milk, yogurt.
Seasonings for cold appetizers:
Seasoning vegetables: parsley leaves, dill, lovage, tarragon, bay leaf, thyme, coriander, basil, dill, oregano, rosemary.
Along with these are used:
– salt as a taste enhancer,
– pepper,
– paprika,
– cumin,
– garlic.
Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.
Separate the egg whites from the yolks. Set aside the egg whites for another purpose (like making meringue) and place the egg yolks in the bowl. Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time. Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with salt.
The following tasks will help you develop a good understanding of the following:
- List the groups of raw materials used to obtain cold appetizer culinary preparations.
- What types of meat are used in preparations cold appetizers?
- What are the most used vegetables in the preparation of cold appetizers?
- Name four spices used to make cold appetizers to the countries in the project.
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Enjoy the mod!
Knowledge: Students characterize the raw materials needed to obtain cold appetizers.
Ability: Students have the ability to recognize the raw materials and spices used in the preparation of cold appetizers from each group.
Attitude: Students show creativity in the choice of ingredients and spices used to make cold appetizers.
Responsibility: Students prepare the raw materials and necessary spices, respecting the rules of protection, hygiene and safety at work.
Documentation of learners
Validation and recognition mechanisms
Evaluation – solving work tasks
During the lesson you must read the written explanations and follow the instructions given in the tasks.
Selection and preparation of ingredients, including meats, seafood, fruits, vegetables, and cheeses
Classification of raw materials used in obtaining appetizers
Read the above material carefully and answer the requirements
What are the basic raw materials in the preparation of cold appetizers?
What types of meat do we use to make cold appetizers?
How to get mayonnaise?
The role of spices in the preparation of cold appetizers
Read the material presented above, watch the video material, and then answer the following statements true (T) or false (F).
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Statement |
Answer T / F |
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1.Parsley, basil and coriander leaves are seasoning vegetables. |
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2. We have to carefully season the cold appetizers. |
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3.Salt is a flavor enhancer. |
https://www.marketofchoice.com/herbs-spices-liquids-that-perk-up-cold appetizers-stews/
Basic techniques for marinating and seasoning ingredients
The addition of spices has a particularly important role due to their contribution to nutrients and defining the taste of the dish.
When preparing cold appetizers, it is important to season them more boldly than for hot dishes, because the flavorings and seasonings are less effective when cold.
In general, spices are added taking into account their compatibility with the main ingredients and in the amount indicated in the recipes. Many of them also have the role of calming digestion, lowering the glycemic index of the preparation or are anti-inflammatory.
Marinating
One of the most important characteristics of pickling used in kitchen technology is that we do not use salt, so that the moisture content of the meat does not decrease. Of this, three exceptions includes: salting for home smoking, treatment in salt solution (brining) and salt-sugar marinating with a mixture (gravlax). In the practice of the past decades, two types of kitchen technology pickling procedures we distinguished between dry and
wet pickling have been mentioned. The variable frequency in practice, this division needs clarification and expansion:
It is still justified to mention the dry marinade, but we mean this when the meats rub it with some kind of spice or spice mixture and wrap it in foil or vacuum seal it once seeded, put it in the fridge for a few hours or a few days. During the pickling period a slices of meat absorb the aromas of the spices and enrich them with flavor and aromas. It is not always advisable to use this solution in the case of newborns, because the upper the spices on the meat get on top of the meat during cooking, possibly burning, and thus give it a specific taste are formed. There are those who like it for this very reason, but there are those who do not use it for the same reason the procedure. Those who hold the former point of view prefer to use during or after baking. Grind the spices so that their aromas do not penetrate the meat, but rather on the surface remaining, unfold during consumption.
The procedure previously called dry pickling is more justified by pickling in edible oil. To call it, since the essence is that the meat is whole or sliced and seasoned or put it in cooking oil without it. We can do this in two ways. One solution is that meat dipped in cooking oil or richly brushed with a brush for 1-2 days in shrink wrap or wrap in greaseproof paper and place in a baking tray in the fridge. The other is to cook the meats with cooking oil put it in a filled acid-proof steel container and make sure that the cooking oil is completely cover it up. Keep the container in the refrigerator for 6-8 days, but turn it over every 2-3 days meat, so that suffocating spoilage does not start. You must also make sure that during pickling meat juices that may collect at the bottom of the pot should not remain, because this too can have negative consequences.
During ripening in edible oil, ripening processes that are sealed off from the air which loosen the fibers and affect the color and flavor substances, so
they increase the enjoyment value of meats. Meat treated in this way will be more crumbly and softer after baking. Marinating meat in cooking oil is still a widespread practice in some places – especially the sirloin and sirloin – rub with ground pepper and mustard. Nowadays, this is the solution begins by adapting to the practices of countries with developed culinary culture fade into the background. The omission of mustard is definitely justified, because in some cases it is not results in changes in the meats. The use of spices (garlic, juniper , coriander, pine nuts, thyme, etc.) depending on the nature of the food in each case may be justified, although what is written about the dry marinade is also true in this case. In an oil marinade, primarily fresh and whole tenderloin, sirloin, we usually age ewe, venison and venison loins, but also, for example, slices cut from pork ribs we can rub it with garlic and pickle it in cooking oil.
(It is worth noting that high-quality meat, properly kept and cut
instead of pickling, it may be sufficient to put it in a refrigerator at a temperature slightly above freezing to mature by hanging at a sufficient distance from oarinatingthers to make. This practice is also spreading in
our country these days. Some distributors already offers meat prepared on a large scale in this way.
The third pickling method is the wet or water process. Sliced vegetables (carrots, roots, celery) and spices (e.g. juniper, pepper, bay leaf, red onion, thyme), with lemon juice, white wine and/or flavored with red wine (depending on the nature of the food), brew in water for about 60 minutes
we prepare, which we cool to hand-warm. We put the wild animals in this for cooking, boned, skinned meat parts intended for steaming, and in the refrigerator for 5-6 days let it mature.
In addition to loosening the fibers of the meat, marinating makes it easier to chew and digest. Enables them, with the help of the vegetables and spices used, influences the flavors and aromas of meats. This is especially important when certain meats (sheep, deer, goat, etc.) we want to soften and influence the stronger smell. It is now used in dairy products in more and more places and to prepare food marinating. Sour cream, yogurt, kefir and milk are also suitable for this purpose. Primarily a meat of domestic poultry, but sometimes also some meat parts of slaughter animals can be marinated. Two procedure can also be used. In one case, we add it to the spiced, flavored dairy product add the meats. The other solution is to season the meats and place them in this way in dairy products. The duration of pickling can range from a few hours to a day or two. To that you must always make sure that the meat does not come into contact with the air and the marinated food should be in a refrigerated space at 2-4°C.
When are spices added to cold appetizers?
After you have carefully read the theoretical part, add the correct missing words so that you get true sentences.
Replace the dotted lines with suitable words in context
When preparing cold appetizers, it is important to season them more ……. than for hot dishes, because the flavorings and seasonings are ……… effective when cold.
Salting of meats
Salting of meats is one of the preparatory operations if it is not food preparation occurs after the start. Shortly before starting the heat treatment, it is advisable to salt the sliced and whole meats prepared by roasting. Thus, the salt penetrates the fibers of the meat and is internal it also gives its parts an appropriate base flavor. If you prepare fish food by cooking it is
advisable to use the prepared fish leave the slices salted for 4-5 hours in the refrigerator. Thus, a is much smaller likelihood of it breaking apart.
Never put salt directly on a skin surface – for example, a pig’s skin – because it is this causes it to blister during heat treatment.
Learning outcomes/outcomes (ECVET)
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Knowledge |
Abilities |
Attitude |
Responsibility |
|---|---|---|---|
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Classification of raw and auxiliary materials used in obtaining culinary preparations. |
Checking raw and auxiliary materials used in food production. |
Active involvement in the proper management of raw materials needed in food preparation. |
The responsible assumption of the correct and hygienic storage activities of the ingredients used in the preparation of food. |
