Culinary Prep Class

LSHS

Carrot Ginger Saute Demonstration

1. Take out a piece of notebook paper

2. Put the regular heading on it with the assignment title “Carrot Ginger Saute Demo”.

3. Fold paper hot dog style

4. Wait for further instructions…..

Directions…….

This is what you will write on your paper

Fact Why it’s important (why I should care)

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Note: You must number your paper & you may write extra information

CARROT GINGER SAUTE’1 T. Olive oil½ C. Onion, sliced2 T. Ginger, minced1 Lb. Carrots, peeled & sliced on the bias1 T. Warm water¼ tsp. Salt¼ tsp. Black or white pepper1 T. Lemon juice2 T. Cilantro, roughly chopped

Directions: 1.Heat olive oil in a medium skillet over medium. Add onion and sauté about 2 minutes, stirring frequently.2.Add ginger and cook for an additional minute. Add carrots and 1 tablespoon water.3.Cover and continue cooking for 5 to 7 minutes until carrots begin to soften.4.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

Olive Oil (1 Tablespoon)

Facts:

1. Storage - Cool, dark, environment – refrigeration best.

2. Old oil becomes rancid, fishy, beany aroma or acrid taste.

3. Best tasting olive oil for cooking – EVOO

4. Oil carries and makes it mouthwatering and delicious

flavor

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.

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

• Cut under water• Chill or Freeze• Use a candle• Use goggles

No More Tears Onion Chopping

Add 2 T. minced ginger and cook for an additional minuteGinger:• Underground stem rhizome of tropical plant,

Zingiber officinale, 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

Ginger – Health Benefits

• Relieves nausea• Gastric distress• May ease inflammation - arthritis

Add carrots &1 T water. Cook 5-7 min.. .

(1Lb. 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

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.

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.