Vegetarianism

1. Vegetarianism CHRM 1110 Vegetable, Starch & Protein Basics

2. Vegetarian • No meat of any kind, poultry, game, fish, shellfish • No animal by-products (gelatin, animal fats) • MAY include dairy and eggs • Lacto-ovo vegetarian does eat dairy and eggs • Vegan, no animal products CHRM 1110 Vegetable, Starch & Protein Basics

3. Vegetarian, con’t • Vegan, a pure or strict vegetarian • Raw or Living Foodist, little or no cooking of vegetables • Demi-Vegetarian , adds fish to diet • Fruitarian, only fruit and nuts, no harm to the plants • Macobioticist, brown rice, whole grains, & veg. No refined foods CHRM 1110 Vegetable, Starch & Protein Basics

4. Why? • Health • lower risk of death from heart disease • lower levels of low-density lipoprotein cholesterol • lower blood pressure, and lower rates of hypertension and type 2 diabetes • lower body mass index and lower overall cancer rates. CHRM 1110 Vegetable, Starch & Protein Basics

5. Why, Con't. • Religion • Hindus • Buddhists • Judaism and Christianity • Philosophy and Ethics • Animal Rights (PETA) • Environmental • Factory Farming vs. Free Range Issues • Economy CHRM 1110 Vegetable, Starch & Protein Basics

6. Protein • 9 Essential Amino Acids & Iron • No single plants provide all, must eat complimentary protein • Westerners and Americans eat 2-3 times the RDA of Protein (.8g/kg of body weight) • Kidney Disease, Osteoporosis with excessive protein consumption. • Cholesterol, Triglycerides and Calories CHRM 1110 Vegetable, Starch & Protein Basics

7. Issues • Quality and Quantity of Plant Proteins • Calcium limited to Greens • No plant sources of Vitamin B12, essential for pregnant women and children • Plant Iron not readily absorbed by humans CHRM 1110 Vegetable, Starch & Protein Basics

8. Soy-Based Ingredients • Soy Milk • Dried, soaked and pressed soy beans CHRM 1110 Vegetable, Starch & Protein Basics

9. Soy-Based Ingredients , Con’t. • Tofu (Bean Curd) • Cultured Soymilk, Pressed into a Cake • Silken Tofu, not for cooking applications CHRM 1110 Vegetable, Starch & Protein Basics

10. Soy-Based Ingredients , Con’t. • Miso • Paste of salted soybeans, and rice or barley…Fermented • Miso Soup CHRM 1110 Vegetable, Starch & Protein Basics

11. Soy-Based Ingredients, Con’t. • Tempeh • Bean cake from fermented whole soybeans CHRM 1110 Vegetable, Starch & Protein Basics

12. Soy-Based Ingredients, Con’t. • Textured Soy Protein • Used as a meat extender • Also “TVP” CHRM 1110 Vegetable, Starch & Protein Basics

13. Seitan • “Wheat Meat” A form of Wheat Gluten CHRM 1110 Vegetable, Starch & Protein Basics

14. Adapting The Restaurant Menu • Stock Vegetarian Staples, i.e., stock, sun-dried tomatoes, mushrooms, etc. • Ethnic Cuisines, Asian, Indian, Middle Eastern, South American CHRM 1110 Vegetable, Starch & Protein Basics

15. Adapting The Restaurant Menu • Soups… CHRM 1110 Vegetable, Starch & Protein Basics

16. Adapting The Restaurant Menu • Stir-Fried… CHRM 1110 Vegetable, Starch & Protein Basics

17. Adapting The Restaurant Menu • Grains & Beans for Texture & Satiation… CHRM 1110 Vegetable, Starch & Protein Basics

18. Adapting The Restaurant Menu • Meaty Vegetables like Mushrooms, Eggplant, Sweet Potatoes, etc CHRM 1110 Vegetable, Starch & Protein Basics

19. Adapting The Restaurant Menu • Soy Products… CHRM 1110 Vegetable, Starch & Protein Basics

20. Adapting The Restaurant Menu • Use Color, Balance Textures & Layer Flavors CHRM 1110 Vegetable, Starch & Protein Basics

21. Adapting The Restaurant Menu • And Salads… CHRM 1110 Vegetable, Starch & Protein Basics

22. Steak CHRM 1110 Vegetable, Starch & Protein Basics

23. Steak • From Old Norse steik, "roast“ • In US, usually grilled or pan-fried • Usually beef, can be fish “steaks”, or some lamb • Pork and lamb “steaks” are called “chops” • Most tender cuts come from the loin and the rib • Cooked quickly with high heat and low moisture • Less tender cuts from the chuck and round • Cooked slowly, lower temperatures & moist heat • US considered to have the best CHRM 1110 Vegetable, Starch & Protein Basics

24. Steak CHRM 1110 Vegetable, Starch & Protein Basics

25. Doneness • Chef’s Doneness vs. ServSafe (145°F) • Disclaimer • Medium Well is the Standard • Above 135°F steaks get tough, dry and “livery” • Regional Differences • Learning Doneness • Touch and Practice! • Thermometer • The Hand CHRM 1110 Vegetable, Starch & Protein Basics

26. Doneness • Raw, Uncooked. Used in dishes like steak tartare, & Carpaccio, Gored. • Very Rare or “Blue”, barely warm in the center and very red (110°F) • Pittsburgh Rare" is rare or very rare on the inside and charred on the outside • Chicago Style…" cooked to the desired level and then quickly charred. • Rare, red but warm center (120°F) CHRM 1110 Vegetable, Starch & Protein Basics

27. Doneness • Medium-Rare, (130-135°F) fairly hot pinkish red center, hot throughout entire steak, pink center with brown surrounding • Medium , (140-145°F) hot throughout entire steak, pink center with brown surrounding • Medium-Well, (150-155°F) very minimal pink, brown almost completely surrounding • Well-Done, (160°F) brown in the center, very hot throughout CHRM 1110 Vegetable, Starch & Protein Basics

28. Perfect Medium Rare CHRM 1110 Vegetable, Starch & Protein Basics

29. 8 USDA Beef Grades • U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.[7](Do not confuse with Prime Rib) • U.S. Choice - High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. • U.S. Select (formerly "Good") - lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness. • U.S. Standard , U.S. Commercial, U.S. Utility, U.S. Cutter, U.S. Canner CHRM 1110 Vegetable, Starch & Protein Basics

30. The Top 8 Steakhouse Steaks CHRM 1110 Vegetable, Starch & Protein Basics

31. Chateaubriand • Thick cut from the tenderloin • Usually only offered as a serving for two CHRM 1110 Vegetable, Starch & Protein Basics

32. Filet Mignon • Thick cut from the tenderloin • Tournedos, Filet de Bœuf. • Medallions & Filets • V. Tender, less Flavor • Don't marinate • Don't cook beyond medium rare. CHRM 1110 Vegetable, Starch & Protein Basics

33. Rib Eye • Cut from the Rib Primal • Beefy and well-marbled • Well suited to dry heat cookery. • Bone-in rib eye sometimes called a “Cowboy Rib eye" CHRM 1110 Vegetable, Starch & Protein Basics

34. Strip Steak • Cut from short loin or “strip loin” • Between Rib eye and filet in flavor and tenderness. • Fr. Entrecôte • With bone, “Kansas City Strip Steak CHRM 1110 Vegetable, Starch & Protein Basics

35. Peter Lugers Steak House CHRM 1110 Vegetable, Starch & Protein Basics

36. Other Steaks • Round Steak or rump steak, a cut from the round. A true grilling steak with good flavor though it can be tough, if not cooked properly. • Sirloin Steak, a steak cut from the sirloin. Also tends to be less tough, resulting in a higher price tag. • Flank and Skirt Steak • Chuck Steak and Cube Steak • Denver, Sierra, “Delmonico”boneless country-style beef chuck ribs, & Flat Iron CHRM 1110 Vegetable, Starch & Protein Basics

37. Cooking Steak • Grill, to cook over flames, embers or heat source on a grate • Broil, to cook under flames/heat source • Pan Sear, to sear and cook in a pan on stove top • Pan Roast, to sear and start cooking in a pan (on a stove top) and finish in an oven CHRM 1110 Vegetable, Starch & Protein Basics

38. Grilling (aka “Char-Broiled”) Steak • Steaks should be room temperature, dry and seasoned. • Grill should be HOT, clean and “seasoned” • Lightly oil steak and place the steak at 10 o’clock. Turn in 30-45 seconds to 2 o’clock • Cook for 2-3 more minutes • Turn over and finish to desired level of doneness • Rest steak for 5 minutes and serve CHRM 1110 Vegetable, Starch & Protein Basics

39. Broiling Steak • Steaks should be room temperature, dry and seasoned. • Use a heavy pan or “sizzle plate”…Preheat the pan and the broiler • Cook steak on one side (about 3 minutes) until ½ cooked • Turn over and finish to desired level of doneness, about 3 more minutes for Medium Rare • Can be finished in the oven • Rest Steak for 5 minutes and serve CHRM 1110 Vegetable, Starch & Protein Basics

40. Broiled Grilling vs. Broiled Grilling More “smoke flavor” Less “crust” Somewhat less Control No Pan sauce The “Grill” as a focal point More “Crust” Better Control Less Smoke Flavor Potential for Pan Sauce Service in Hot Pan (Careful!) Can Gratiné CHRM 1110 Vegetable, Starch & Protein Basics

41. Upright Broilers & Salamanders CHRM 1110 Vegetable, Starch & Protein Basics

42. 1800˚F Broiler CHRM 1110 Vegetable, Starch & Protein Basics

43. Pan Searing Steak • Steaks should be room temperature, dry and seasoned. • Use a heavy pan. Preheat the • Cook steak on one side (about 1-3 minutes) until ½ cooked • Turn over and finish to desired level of doneness, about 1-3 more minutes for Medium Rare • Rest Steak for 5 minutes and serve • Make Pan Sauce if Desired CHRM 1110 Vegetable, Starch & Protein Basics

44. Pan Roasting Steak • Steaks should be room temperature, dry and seasoned. • Use a heavy pan. Preheat the pan and the oven to 500˚F • Sear steak on one side fro 30 seconds on stovetop • Turn over and sear other side fro 30 seconds. • Move pan to oven and cook 2 minutes • Turn steak over and cook 2 more minutes • Rest Steak for 5 minutes and serve • Make pan sauce if desired CHRM 1110 Vegetable, Starch & Protein Basics

45. Grilled Pan-Seared vs. Grilled Pan -Seared CHRM 1110 Vegetable, Starch & Protein Basics