Culinary Prep Class LSHS

1. Carrot Ginger Saute Demonstration Culinary Prep Class LSHS

2. Directions……. • Take out a piece of notebook paper • Put the regular heading on it with the assignment title “Carrot Ginger Saute Demo”. • Fold paper hot dog style • Wait for further instructions…..

3. This is what you will write on your paper Note: You must number your paper & you may write extra information

4. CARROT GINGER SAUTE’ 1 T. Olive oil ½ C. Onion, sliced 2 T. Ginger, minced 1 Lb. Carrots, peeled & sliced on the bias 1 T. Warm water ¼ tsp. Salt ¼ tsp. Black or white pepper 1 T. Lemon juice 2 T. Cilantro, roughly chopped Directions: • Heat olive oil in a medium skillet over medium. Add onion and sauté about 2 minutes, stirring frequently. • Add ginger and cook for an additional minute. Add carrots and 1 tablespoon water. • Cover and continue cooking for 5 to 7 minutes until carrots begin to soften. • Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid. Garnish with cilantro just before serving. Cost: $1 for 6 servings

5. Olive Oil (1 Tablespoon) Facts: • Storage - Cool, dark, environment – refrigeration best. • Old oil becomes rancid, fishy, beany aroma or acrid taste. • Best tasting olive oil for cooking – EVOO • Oil carries and makes it mouthwatering and delicious flavor

6. Onion – ½ cup sliced Saute in olive oil for 2 minutes over medium heat. • Brown easily at high temperatures – high sugar content • Sweetens when simmered long and slow • Eye stinging- Caused by sulfur from the soil. Onions convert it to a variety of defensive chemicals intended to repel predators.

7. More Onion Facts • Sweet onions grown in low sulfur soil • Soak in ice water to remove the bite! • Cook in water – milder & sweeter • Cook in hot fat – increases pungency • The finer the chop, the stronger the flavor

8. No More Tears Onion Chopping • Cut under water • Chill or Freeze • Use a candle • Use goggles

9. Add 2 T. minced ginger and cook for an additional minute Ginger: • Underground stem rhizome of tropical plant, Zingiberofficinale, originated in Asia • Used in classical Greece in it’s dried form and in medieval European cooking • Spice cake (gingerbread) from middle ages • Mistakenly called ginger root – not a root Fast Facts: • Look at the shape of a rhizome of ginger….. • Stimulates the production of saliva • Gingerol

10. Ginger – Health Benefits • Relieves nausea • Gastric distress • May ease inflammation - arthritis

11. Add carrots &1 T water. Cook 5-7 min.. . (1 Lb. Carrots, peeled & sliced on the bias • High sugar content – up to 5% • Sometimes used to sweeten foods (carrot cake & muffins • Cooking enhances sweetness • Sweetest carrots- fall and winter • Highest source of Beta-carotene of any food • Vitamin A stored in fat cells and liver

12. Fast Facts about Carrots • 1600’s, feathery wild carrot leaves used for hair and headdress decorations • 2005 – research that falcarinol, a natural fungicide in carrots, may reduce breast cancer risk. • Revive limp carrots – soak in ice water for 30 min.

13. Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid. Garnish with cilantro just before serving.