SITHCCC008_Question 2

2. The following table lists 7 methods of cookery. From the fruit and vegetable, you listed in question 1, select 2 root vegetables, 2 green vegetables and 3 different fruit. a) Allocate them so that each cookery method below has 1 vegetable or fruit suitable for cooking with that method. b) Describe how you would cook each vegetable or fruit using the cookery method you chose. c) Provide a suitable sauce or accompaniment and appropriate garnish for each dish and brief details for presentation. Cookery Method Suitable Fruit/ Vegetable Cookery Technique Presentation (Sauce/ Accomplishment/ Garnish) Boiling Beans, Broccoli, Potatoes, carrots Short cooking time only, do not add salt Mash the potato and add parsley as a garnish Braising Fennel, eggplant, onions, parsnips potatoes Softens the fibers and absorbs flavors from the cooking liquid. Used for fibrous vegetables or vegetables with little natural flavor Aioli sauce Roasting Capsicums, Carrots potatoes Mainly used for capsicums to remove the skin after wards Carrot sticks with peanut or almond butter also you can dip your carrot sticks in hummus Deep- frying Tempura, crumbed items potatoes thinly sliced, root vegetables Need to be protected from the cooking medium to keep the moisture inside The classic condiment for chips is sprinkle of salt. In addition, traditional on the side are Aioli sauce, tartare sauce or tomato sauce Shallow- frying Blanched vegetables, stir-fry, Mainly tossed in butter to provide flavor and gloss. Can be cooked in a minute With butter onion and parmesan