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help with nvq question
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Topic: help with nvq question (Read 4595 times)
pumpkin
Not So New ...
Posts: 18
help with nvq question
«
on:
June 27, 2005, 23:10:28 »
can some one help with this question
how do you prepare and cook aqueous vegetables
it is driving me mad cant find out in my book or off the net get nothing but chemical sprays thanks in advance
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redimp
Hectare
Posts: 3,928
Colonia Domitiana Lindensium, Flavia Caesariensis
Re: help with nvq question
«
Reply #1 on:
June 27, 2005, 23:22:57 »
Same here - I think you might have to let some of us know what you mean.
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Lotty @ Lincoln (Lat:53.24, Long:-0.52, HASL:30m)
http://www.abicabeauty
Gadfium
Acre
Posts: 405
Re: help with nvq question
«
Reply #2 on:
June 27, 2005, 23:25:22 »
I'm afraid I don't know what an 'aqueous' vegetable is... :(
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Jill
Hectare
Posts: 860
S E London
Re: help with nvq question
«
Reply #3 on:
June 27, 2005, 23:58:12 »
Seaweed?
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redimp
Hectare
Posts: 3,928
Colonia Domitiana Lindensium, Flavia Caesariensis
Re: help with nvq question
«
Reply #4 on:
June 28, 2005, 00:01:55 »
Fry it in butter, garlic and chili - never fails.
«
Last Edit: June 28, 2005, 00:03:46 by redclanger
»
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Lotty @ Lincoln (Lat:53.24, Long:-0.52, HASL:30m)
http://www.abicabeauty
tim
Hectare
Posts: 18,607
Just like the old days!
Re: help with nvq question
«
Reply #5 on:
June 28, 2005, 06:27:20 »
Does it mean something like cucumbers or tomatoes?
If so, I can't see a common denominator in cooking.
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Robert_Brenchley
Hectare
Posts: 15,593
Re: help with nvq question
«
Reply #6 on:
June 28, 2005, 08:53:24 »
Aqueous veg must be ones with lots of water, but it may be an NVQ-specific term, or maybe a catering-specific term as I've never come across it. Can you give examples?
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Birmingham UK
http://thisandthat-robert.blogspot.com/
Icyberjunkie
Hectare
Posts: 817
Doh..I got a slug farm,a flea beetle heaven..doh!
Re: help with nvq question
«
Reply #7 on:
June 28, 2005, 23:53:11 »
Sounds like watercress or beansprouts but like everyone else some examples would help as the cooking methods and desitred outcome will vary depending on the nature of the dish and regionality.
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Neil (The Young Ones) once said "You plant the seed, the seed grows, you harvest the seed....You plant the seed....." if only it was that simple!!!
djbrenton
Hectare
Posts: 1,309
I love Allotments4All
Re: help with nvq question
«
Reply #8 on:
June 29, 2005, 09:00:09 »
Interestingly, every google page which refers to "Aqueous vegetable" is concerned with vegetable extract, for example vegetable oils and olive by-products.
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djbrenton
Hectare
Posts: 1,309
I love Allotments4All
Re: help with nvq question
«
Reply #9 on:
June 29, 2005, 09:09:29 »
But then a search for "aqueous vegetables" yields this doozy
http://sj.blacksteel.com/media/mental/p112.html
"The diet of patients in whom much blood is easily formed should be of aliments which have little nourishment, with very aqueous vegetables"
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tim
Hectare
Posts: 18,607
Just like the old days!
Re: help with nvq question
«
Reply #10 on:
June 29, 2005, 10:02:23 »
Interestingly (?) the Chef of our best local 5 Star hotel has never heard the term.
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Melbourne12
Global Moderator
Hectare
Posts: 2,760
Harrow, Middx
Re: help with nvq question
«
Reply #11 on:
June 29, 2005, 15:14:32 »
My guess is that what they’ll be looking for is how watery veggies are treated so as to preserve the vitamins & minerals and other nutrients in them.
It might be worth looking at something like the USDA database of nutritional values
http://www.nal.usda.gov/fnic/foodcomp/search/
You can download the vegetables section as a PDF file, and pick a few examples. They are pretty helpful in that in most cases they show the nutritional values both for the whole veggie including the skin, and the peeled version. Sometimes you get values for raw and cooked as well.
I think that watery vegetables in all different types of cookery around the world are cooked so that either the nutrients are sealed in (eg fritters, stir fries), or as a soup, stew, or sauce where the liquid is allowed to escape from the vegetable, but is consumed as part of the sauce.
Very often the skin is eaten, since it is relatively high in nutritional value (see the USDA tables). Obviously if it’s tough or spiny it may have to be removed. Even then the skin may serve as a sort of dish (eg for stuffed vegetables).
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pumpkin
Not So New ...
Posts: 18
Re: help with nvq question
«
Reply #12 on:
June 30, 2005, 21:23:44 »
thanks to all who ansered seaweed has been the most common ansa on all the garden/allotment site chats i have placed this on i am doing an nvq in catering and have been in collage 2 days this week i asked the chef , my boss, my assessor and the other cooks on the course and noone could ansa that 1 question so i think i will put seaweed as the ansa and hope its right if not at least some1 will have to tell me why thanks every 1 :)
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Melbourne12
Global Moderator
Hectare
Posts: 2,760
Harrow, Middx
Re: help with nvq question
«
Reply #13 on:
July 01, 2005, 09:39:16 »
Not wanting to stir up too much of a debate, but surely seaweed would be described as a "marine vegetable", not an "aqueous" one?
But if you're convinced that they mean vegetable that grow in water, rather than vegetables with a high water content, what about fresh water veggies like watercress, or water chestnuts? And what about rice?
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Jesse
Hectare
Posts: 1,970
Re: help with nvq question
«
Reply #14 on:
July 01, 2005, 14:00:19 »
IMO aqueous vegetables are those with a high water content e.g. celery. When stir frying such vegetables the water can leach out and affect the taste and texture of the dish, sometimes it is recommended that these vegetables be blanched before stir frying.
Here's a quote from a site that talks about blanching vegetables:
"Vegetables with a high water content can release enough water during cooking to affect the taste of a sauce. Blanching removes some of that excess water before the vegetables reach the wok or frying pan."
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Green fingers are the extension of a verdant heart - Russell Page
http://www.news2share.co.uk
tim
Hectare
Posts: 18,607
Just like the old days!
Re: help with nvq question
«
Reply #15 on:
July 01, 2005, 16:26:34 »
I'll stick to my cucumber!!
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Icyberjunkie
Hectare
Posts: 817
Doh..I got a slug farm,a flea beetle heaven..doh!
Re: help with nvq question
«
Reply #16 on:
July 01, 2005, 18:39:42 »
Do you cook them though Tim...... ::) ;D
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Neil (The Young Ones) once said "You plant the seed, the seed grows, you harvest the seed....You plant the seed....." if only it was that simple!!!
flowerlady
Hectare
Posts: 1,422
"Tug-o-Weeed!"
Re: help with nvq question
«
Reply #17 on:
July 01, 2005, 23:54:38 »
Do you think that this might include mushrooms? Whenever I cook these with a lid on the pan great quantities of fluid appears? :-\
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To everything there is a season and a time to every purpose under heaven: a time to be born and time to die: a time to plant, and a time to pluck up what is planted. Ecclesiastes, 3:1-2
Trenchboy
Half Acre
Posts: 111
Re: help with nvq question
«
Reply #18 on:
July 02, 2005, 00:10:31 »
Before I had my transplant aqueous sodding vegetables were just about all I was allowed to eat.
The COURGETTE being the greatest object of all dialysis patients.
And now I grow them for the rest of the crew!
Some old dogs can learn new tricks...
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pumpkin
Not So New ...
Posts: 18
Re: help with nvq question
«
Reply #19 on:
July 02, 2005, 00:12:47 »
here is the question in its entirety
complete the following chartby listing the prep and cooking methods off each vegetable
veg prep cooking method
roots
bulbs
aqueous
flowerheads
funghi
legumes
tubers
leaves
stems
vegetable fruits
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