Topics Eng241

Radish

The radish (Raphanus raphanistrum subsp. sativus or
Raphanus sativus) is an edible root vegetable of the family
Brassicaceae that was domesticated in Asia in pre-Roman
times.

Jicama

Pachyrhizus erosus, commonly known as jicama. Spanish
jícama from Nahuatl xīcamatl, Mexican yam bean, or
Mexican turnip, is the name of a native Mexican vine,
although the name most commonly refers to the plant's
edible tuberous root. Jícama is a species in the genus
Pachyrhizus in the bean family (Fabaceae). Plants in this
genus are commonly referred to as yam bean, although the
term "yam bean" can be another name for jícama. The other
major species of yam beans are also indigenous within the
Americas. Pachyrhizus tuberosus and Pachyrhizus ahipa are
the other two cultivated species. The naming of this group
of edible plants seems confused, with much overlap of
similar or the same common names.

❤Bulb❤

Shallot

The shallot is a type of onion, specifically a botanical variety
of the species Allium cepa.

The shallot was formerly classified as a separate species, A.
ascalonicum, a name now considered a synonym of the
currently accepted name.

Its close relatives include the garlic, leek, chive, and
Chinese onion.

Onions

The onion (Allium cepa L., from Latin cepa "onion"), also
known as the bulb onion or common onion, is a vegetable
that is the most widely cultivated species of the genus
Allium. Its close relatives include the garlic, shallot, leek,
chive,and Chinese onion.

Garlic

Garlic is native to Central Asia and northeastern Iran, and
has long been a common seasoning worldwide, with a
history of several thousand years of human consumption
and use.It was known to ancient Egyptians, and has been
used both as a food flavoring and as a traditional
medicine.In Ancient Rome, it was "much used for food
among the poor".China produces some 80% of the world's
supply of garlic.

White Onions

White onion (Allium cepa, 'sweet onion') is a cultivar of dry
onion, that has a pure white papery skin and a sweet, mild
white fl esh.

Red Onions

Red onions are cultivars of the onion (Allium cepa) with
purplish-red skin and white fl esh tinged with red.

❤Seed❤

Corn

Maize also known as corn, is a cereal grain fi rst
domesticated by indigenous peoples in southern Mexico
about 10,000 years ago.[1][2] The leafy stalk of the plant
produces pollen infl orescences and separate ovuliferous
infl orescences called ears that yield kernels or seeds, which
are fruits.

Edamame

Edamame is a preparation of immature soybeans in the
pod, found in cuisines with origins in East Asia. The pods
are boiled or steamed and may be served with salt or other
condiments. In Japan, they are usually blanched in 4% salt
water and not served with salt. When the beans are outside
the pod, the term mukimame is also sometimes used in
Japanese.

Lima Beans

Phaseolus lunatus, commonly known as the lima
bean,canary bean, butter bean,sieva bean,Double Bean
or Madagascar bean, is a legume grown for its edible
seeds or beans.

Green Peas

The pea is most commonly the small spherical seed or the
seed-pod of the pod fruit Pisum sativum. Each pod
contains several peas, which can be green or yellow.
Botanically, pea pods are fruit,[2] since they contain seeds
and develop from the ovary of a (pea) flower. The name is
also used to describe other edible seeds from the Fabaceae
such as the pigeon pea (Cajanus cajan), the cowpea (Vigna
unguiculata), and the seeds from several species of
Lathyrus.

❤Flower❤

Artichoke

The globe artichoke (Cynara cardunculus var. scolymus),
also known by the names French artichoke and green
artichoke in the U.S.,is a variety of a species of thistle
cultivated as a food.

Broccoli

Broccoli is an edible green plant in the cabbage family
(family Brassicaceae, genus Brassica) whose large fl owering
head and stalk is eaten as a vegetable. The word broccoli
comes from the Italian plural of broccolo, which means "the
fl owering crest of a cabbage", and is the diminutive form of
brocco, meaning "small nail" or "sprout"

Cauliflower

Cauliflower is one of several vegetables in the species
Brassica oleracea in the genus Brassica, which is in the
family Brassicaceae. It is an annual plant that reproduces by
seed. Typically, only the head is eaten – the edible white
fl esh sometimes called "curd" (with a similar appearance to
cheese curd).The caulifl ower head is composed of a white
infl orescence meristem. Caulifl ower heads resemble those
in broccoli, which differs in having fl ower buds as the
edible portion. Brassica oleracea also includes broccoli,
brussels sprouts, cabbage, collard greens, and kale,
collectively called "cole" crops, though they are of different
cultivar groups.

❤Fruits❤

Tomato

The tomato is the edible, often red, berry of the plant
Solanum lycopersicum,commonly known as a tomato plant.
The species originated in western South America and
Central America.The Nahuatl (Aztec language) word tomatl
gave rise to the Spanish word tomate, from which the
English word tomato derived.Its domestication and use as a
cultivated food may have originated with the indigenous
peoples of Mexico.[2][5] The Aztecs used tomatoes in their
cooking at the time of the Spanish conquest of the Aztec
Empire, and after the Spanish encountered the tomato for
the first time after their contact with the Aztecs, they
brought the plant to Europe. From there, the tomato was
introduced to other parts of the European-colonized world
during the 16th century.

Bell Pepper

The bell pepper (also known as sweet pepper, pepper or
capsicum /ˈkæpsɪkəm/) is a cultivar group of the species
Capsicum annuum. Cultivars of the plant produce fruits in
different colours, including red, yellow, orange, green,
white, and purple. Bell peppers are sometimes grouped
with less pungent pepper varieties as "sweet peppers".
While they are fruits—botanically classified as berries—they
are commonly used as a vegetable ingredient or side dish.

Cucumber

Cucumber (Cucumis sativus) is a widely cultivated plant in
the gourd family, Cucurbitaceae. It is a creeping vine that
bears cucumiform fruits that are used as vegetables. There
are three main varieties of cucumber: slicing, pickling, and
seedless. Within these varieties, several cultivars have been
created. In North America, the term "wild cucumber" refers
to plants in the genera Echinocystis and Marah, but these
are not closely related. The cucumber is originally from
South Asia, but now grows on most continents. Many
different types of cucumber are traded on the global
market.

Pumpkin

A pumpkin is a cultivar of winter squash that is round with
smooth, slightly ribbed skin, and most often deep yellow to
orange in coloration.The thick shell contains the seeds and
pulp. The name is most commonly used for cultivars of
Cucurbita pepo, but some cultivars of Cucurbita maxima, C.
argyrosperma, and C. moschata with similar appearance are
also sometimes called "pumpkin".

❤Ingredients❤

1. Artificial Ingredients
An artificial ingredient usually refers to an ingredient
which is artificial or man-made, such as:
- Artificial Flavor
- Food addictive
- Food coloring
- Preservative
- Sugar substitute
2. Ingredients Basic
- Milk
- Butter
- Flour
- Cream
- Bacon
- Vegetable
- Meats
- Sugar
- Salt

3. Ingredients dry
4. Ingredients Key
5. Ingredients missing
6. Ingredients raw

❤Meats, Seafood and Poultry❤

❣Beef

1. Leg use for stew, casserole and ground
(minced). Beef dishes hamburger, meatloaf,
meat sauce for pasta

2. Topside Silverside use for grilling, braising,
or pot roasting

3. Rump, sirloin Fore Rib use for steak, use for
dishes like Kabab, roast beef and beef ribs

4. Thick Flank boneless meat that is very tender
and very expensive

5. Neck and Chuck and Blade use for roasting,
chuck or blade steak from this section. Use
for slow cooking casserole or stew.

6. Clod, Thick Rib, Thin Rib, Brisket, Shank and
Thin Flank inexpensive and rather fatty meat.
Use for corn beef, Pot roast or slow braising.
Meats from flank is also used for beef
roulades.

❣Veal

Veal is the best of very young calves. It is an
expensive. Pale in color and very tender. As veal
is rather dry and bland.
1. Rump, Top side and Silver side called by

several name scallops, escalopes, scallopini,
schnitzel or cutlets. These pieces of veal
prepared in different ways.
2. Rack, Loin, Short Ribs can be bone and
rolled for roast or cut up into chops for
grilling, frying, braising

3. Chuck also often boned, stuffed and rolled
for roasts.

4. Short Rib often used for stewing or braising.

5. Blade, Shin shanks are used for stewing or
braising

❣Lamb

Lamb is the flesh of young between 3-12
months
Mutton is used for the flesh of older sheep
1. Leg, Hind Shank roasting joint often served

in restaurant
2. Loin and Sirloin can be roast whole or

boned and rolled. The loin is also cut up into
loin chops for grilling, frying and barbecuing
3. Rib is the best chops or cutlets for grilling or
frying.

4. Shoulder, Breast and Flank can be used for
kababs, casserole and dishes that require
stewing or braising.

❣Pork

1. Leg ham two of the best known pork dishes.
2. Loin chops for grilling, baking or frying
3. Ribs are popular choices in restaurants. They

can be baked, barbecued, grilled or braised
4. Bacon is used for stews or braised dishes

The term seafood covers all fish from the sea
or freshwater as well as shellfish
❣Sea or saltwater fish
1. Salmon
2. Sole
3. Sardine
4. Bass
5. Cod
6. Tuna
7. Plaice
8. Whiting
9. Mackerel
10.Turbot
❣Freshwater fish
1. Carp
2. Trout, rainbow
3. Trout, river or brown
4. Catfish

5. Eel

❣Shellfish
1. Crab
2. Mussels
3. Scallops
4. Oyster
5. Shrimp/Prawn
6. Lobster

❣Poultry
1. Chicken
2. Spring chicken
3. Turkey
4. Duck
5. Quail
6. Pheasant

❤Equipments❤

❣Cutlery
Using cutlery effectively is essential to independence with
eating. Included in this section is a range of adapted cutlery
that may assist with difficulties such as reduced grip, tremor
or lack of muscle control, use of one hand only, restricted
movement and weakness in the arms and shoulders.
☾Knives

1. Table
2. Fish

3. Steak

4. Butter
5. Fruits

6. Carving
7. Cake slice

☾Forks

1. Table
2. Fish

3. Dessert
4. Fruits

5. Oyster

6. Cake

7. Carving
8. Service
☾Spoon
1. Table
2. Soup
3. Dessert
4. Tea/coffee
5. Demitasse
6. Ice-cream
7. Sauce
8. Service
❣Glassware
This section contains information on equipment available to
assist with drinking. This includes a range of cups and
mugs, straws, cup holders and equipment to support
hands-free drinking.
1. Water. Tumbler and goblet
2. Wine
3. Beer
4. Champagne Flute and Bowl
5. Liqueur
6. Sherry

7. Brandy
8. Long drink or hi all glass
9. Cocktail. Martini Tumbler

❤Cooking Methods❤

Restaurant customers often ask how a dish prepare or
cooked. Here are some the main methods of cooking
food.

1. Boiling food is cooked in deep liquid.

2. Simmering like boiling, but the liquid is kept just below
boiling point in an uncovered pot.

3. Steaming food is placed on a container and cooked in
the steam from boiling water in a covered pan or
steamer.

4. Stewing cooking food in its own just juices with little
addition liquid.

5. Braising pieces of food are first browned in a little fat,
then cooked with some liquid in a closed pan.

6. Deep frying pieces of food in a deep pot or fryer with
plenty of hot oil or fat.

7. Sautéing cooking small or thin pieces of food in a little
very hot oil or fat.

8. Flambéing after frying, alcohol is added to the food in
the frying pan and set on fire.

9. Pan-frying food in a little oil or butter using a frying pan
over moderate heat.

10.Broiling/Grilling cooking food like steak or fish over
under the oven grill or on a BBQ or pot plate

11.Roasting cooking food like meat or poultry with some fat
in a hot oven

12.Baking cooking food like cakes, pies or bread in a closed
oven at a temperature of between 120-240c

❤Internationals Food❤

❣Chicken Tandoori❣

History

Dishes similar to
tandoori chicken may
have existed during
the Harappan
civilization.
According to
eminent archeologist
and vice-chancellor of
Deccan College Professor Vasant Shinde, the earliest
evidence for a dish similar to tandoori chicken can be found
in Harappan civilization and dates back to 3000 BC. His
team has found ancient ovens at Harappan sites which are
similar to the tandoors that are used in the state of Punjab.
Physical remains of chicken bones with char marks have
also been unearthed. Sushrata Samhita records meat being
cooked in an oven (kandu) after marinating it in spices like
black mustard (rai) powder and fragrant spices.[15]
According to Ahmed (2014), Harappan oven structures may

have operated in a similar manner to the modern tandoors
of the Punjab.

Popularity

Very popular in the Punjabi food group

Ingredients
Chicken
Vegetable oil 3Tbsp
Ground coriander 1Tsp
Ground cumin 1Tsp
Ground turmeric 1Tsp
Cayenne 1Tsp
Sweet (not hot) paprika 1Tbsp
Yogurt(can sub buttermilk) 1Cup
Lemon juice 2Tbsp
Garlic cloves 2Glove
Fresh ginger 2Tbsp
Salt 1Tsp

How To Cook

Marinade for tandoori chicken

To a mixing bowl, add greek yogurt or hung curd (thick
curd). If you do not have it make your own following the
notes below.

Next add in ginger garlic paste, garam masala, red chili
powder, salt, turmeric, kasuri methi, pepper powder and
coriander powder.
Pour oil and lemon juice as well.

Mix everything well. The marinade has to be thick and not
of dripping consistency. Taste it and add more salt and chili
powder if needed.

Make deep gashes over the chicken and add it to the bowl.
Marinate the chicken well into the gashes.

Cover and set aside for at least 6 hours. If you reduce the
marination time, chicken will not turn soft and juicy. It may
not get cooked well if making on tawa.

How to make tandoori chicken

For the stove method, please follow the step by step
instructions after the recipe card. Preheat the oven at 240 C
for at least 15 mins.

Place a foil on a oven tray to collect the drippings.

Then keep a greased wire rack on the tray.

Place the chicken pieces over the wire rack.

Grill the chicken for about 15 mins.

For spicy version mix together 1 tsp red chili powder with 1
tbsp oil.

After 15 mins of grillling, baste the red chili oil over the
chicken. You can also baste the left over marinade over the
chicken.

Flip the chicken to the other side and baste the red chili oil
or marinade.

Grill for another 6 to 10 mins or until the chicken is cooked
through. You will need to adjust the timing as it depends on
size of the chicken pieces.

The last 5 mins, you can move the entire tray with wire rack
to the top most rack. This gives the charred effect. You can
also burn a char coal piece and place it in a small cup. Keep
that in the chicken tray. Cover with a large utensil. Allow it to
smoke for 5 to 7 mins.

Brush the dripping all over the chicken. This keeps the
chicken moist.

Restaurant style tandoori chicken is ready. Serve with onion
and lemon wedges. 

Serve

Chicken Tandoori serve with Rice

Taste
Tandoori chicken has a soft but tasteless texture.

❤Tense❤

❣Presents Simple
Subject+V1
Ex. It is a pizza
A dog eat sausages
The dogs eat sausages
Flour is white
A dog don’t eat sausages
The dogs doesn’t eat sausages
❣Presents Continues
Subject+V1+ing
Ex. We are studying
❣Past Simple
Subject+V2
Ex. I saw him yesterday
A dog ate sausages
❣Present Perfect
Subject+has/have+v3
Ex. She has eaten

❣Past Perfect
Subject+has/have/had+V3
Ex. I have ever been in London
❣Passive Voice
Verb to be+V3
Ex. A dog is eaten sausages
Dogs are eaten Sausages
Customers are served at noon