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WEEK 2 Vegetables.pptx
- 2. SLIDESMANIA.COM 1. What is the main reason for transferring blanched vegetables into iced water? D. To stop the cooking process
- 3. SLIDESMANIA.COM 2. What is meant by blanching a vegetable? C. Scalding or dipping it firstly in boiling water prior to freezing or putting it in cold water.
- 4. SLIDESMANIA.COM 3. What cooking method involves where vegetables are cooked in a hot liquid, steam, or combination of both? B. Moist-heat method
- 5. SLIDESMANIA.COM 4. What cooking method is used to cover small pieces of vegetables completely with a liquid and simmering slowly in a covered pan? A. Simmering
- 6. SLIDESMANIA.COM 5. Which cooking method is used to make tempura vegetables? A. deep frying
- 7. SLIDESMANIA.COM 6. What does it mean to DICE something? A. Cut into cubes
- 8. SLIDESMANIA.COM 7. What do call a market form of vegetable that were harvested to the time they were marketed or sold
- 9. SLIDESMANIA.COM A. Fresh Vegetable B. Frozen Vegetable C. Canned Vegetable D. Dried Vegetable
- 10. SLIDESMANIA.COM 8. Which of the groups of vegetables below could be stuffed and Baked? Mushroom, tomatoes, and radish
- 11. SLIDESMANIA.COM 9. Which of the following is NOT true when selecting fresh vegetables? A. fresh vegetables will stay fresh for 1 month with proper storage.
- 12. SLIDESMANIA.COM 10. Which of the following is not part of the standard quality of cooked vegetables? a. Color b. Sizes c. Texture
- 13. SLIDESMANIA.COM DO YOU COOK YOUR FOOD? What method do you often use? menu
- 15. COOKING METHODS MOIST HEAT DRY HEAT COOKING METHODS COMBINATION
- 16. Ethnical Good Honest Moral MOIST HEAT COOKING SHOULD BE CONTROLLED. It uses liquid or steam to transfer heat to food. DEVELOPS LESS FLAVOR HOW TO PREVENT LOSS OF FLAVOR? STRICTLY FOLLOW RECOMMENDED TEMPERATURE AND COOKING TIME. MOIST HEAT
- 17. Ethnical Good Honest Moral METHOD IN WHICH FOOD IS COOKED IN BOILING WATER AT 100°C. HOW TO PREVENT LOSS OF FLAVOR? BOILING METHOD
- 18. Usually applied to vegetable salads that cannot be served raw. The vegetables are submerged in rapidly boiling water that is highly salted and then cooked for a prescribed amount of time BLANCHING
- 19. Ethnical Good Honest Moral . Glazing is done in a shallow pan with a small amount of water, along with butter, sugar and salt. Add other herbs and spices as desired. Are called pan- steaming. HOW TO PREVENT LOSS OF FLAVOR? Glazing
- 20. This method uses moderate heat to soften foods slowly over time, before gradually adding seasonings and other ingredients to the dish. A cooking method that brings the liquid of a dish to just below the boiling point over lower heat. Simmering
- 21. Ethnical Good Honest Moral This heat is transferred to the food through convection. HOW TO PREVENT LOSS OF FLAVOR? STEAMING WHAT IS CONVECTION? Considered the healthiest cooking method.
- 22. Water is first brought to boiling before placing the food, the heat is then adjusted to simmering. Simmering liquid like water with vinegar. POACHING
- 23. Ethnical Good Honest Moral Involves both dry- and moist-heat cooking COMBI- NATION
- 24. Stewing is a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together. All stews have a thickened consistency The food to be braised is first browned in a small amount of fat in an open pan, and then it is cooked further with the pan covered; meats are frequently braised over a bed of vegetables. A small amount of liquid may be added after browning is completed. STEWING versus BRAISING
- 25. Ethnical Good Honest Moral DO NOT REQUIRE WATER TO COOK THE FOOD heat transfer to the product takes place through a dry medium such as air, direct metal or stone, cooking oil (explained in a bit) or directly in the flame. DRY HEAT
- 26. THE FOOD IS CLOSE TO THE SOURCE OF HEAT. THE FOOD IS COOKED IN GLOWING HEAT. GRILLING
- 27. It is a dry-heat method of oven cooking meats and vegetables in which the food is exposed to direct, radiant heat from a gas or electric element . BROILING Broiling uses only the upper heating element in your oven, applying high temps to the top of dishes for fast flavor. Use this method to cook and crisp delicate foods or brown the top of already-cooked dishes.
- 28. Grilling is a fast cooking method and gives a nice brown colour to the meat. ... On the other hand, roasting is a slow cooking process and hence it is best suited to cook the bigger pieces over a period of time. IT IS DONE BY TURNING LARGE PIECES OF FOOD IN AN OVEN OR OPEN FIRE. Difference between grilling and roasting ROASTING
- 29. It is done through a pre-heated oven. BAKING
- 30. is a sautéing process achieved in a wok STIR FRYING The technique is similar to sautéing and can be done in a sauté pan if a wok is not available
- 31. A method where food is brought in contact with hot cooking oil. FRYING
- 33. COOKING METHODS Shallow frying FRYING METHODS A method of frying where complete cooking is done using small fat.
- 34. COOKING METHODS Deep frying FRYING METHODS A method of frying when food is completely immersed in oil.
- 36. SLIDESMANIA.COM Market forms of vegetables
- 37. SLIDESMANIA.COM Market forms of vegetables 2. Frozen vegetables are commercially packaged in plastic bags or cardboard boxes. Typically, frozen within hours of harvest, which undergo several steps that ensure their quality before the actual freezing process.
- 38. SLIDESMANIA.COM Market forms of vegetables 3. Dried vegetables are dehydrated using different methods such as freeze drying, drum drying, air drying and sun drying. Drying or dehydrating preserves vegetables and prolongs their shelf life.
- 39. SLIDESMANIA.COM Market forms of vegetables 4. Canned vegetables are a convenient effect way of preserving vegetables for consumption when they are not readily available. It helps make vegetables last longer
- 40. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? BOILING METHOD
- 41. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? STIR FRYING METHOD
- 42. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? FRYING METHOD DEEP FRY
- 43. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? BROILING METHOD
- 44. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? BLANCHING METHOD
- 45. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? ROASTING METHOD
- 46. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? GRILLING METHOD
- 47. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? SAUTE’
- 48. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? GLAZING METHOD
- 49. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? STEAMING METHOD
- 50. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? STEWING METHOD
- 51. SLIDESMANIA.COM WHAT COOKING METHOD IS USED? BRAISING METHOD
- 53. SLIDESMANIA.COM COOKING METHODS Shallow frying FRYING METHODS A method of frying where complete cooking is done using small fat.
- 54. SLIDESMANIA.COM COOKING METHODS Deep frying FRYING METHODS A method of frying when food is completely immersed in oil.
- 55. SLIDESMANIA.COM Name a recipe that uses the following cooking Methods. Combination Method
- 56. SLIDESMANIA.COM Cooking andPreparationconsiderations forVegetable Dishes Washcarefully especially if theyareto beeaten raw. 1. 2. Checking vegetables for blemishes, decayed parts and worms. 3. 4. Whencooking vegetables, short cooking time should beconsidered. Vegetables should be served immediately as soon astheyarecooked. Long standing of cooked vegetables reduces appeal and nutritive value.
- 57. SLIDESMANIA.COM Whatisthis? Refers tomuscles,animalfleshthat is eatenas food. 1. 2. 3. 4. MEAT
- 58. SLIDESMANIA.COM Whatisthis? ALLDOMESTICATEDBIRDS INTENDEDFORHUMAN CONSUMPTION. 1. 2. 3. 4. POULTRY
- 61. SLIDESMANIA.COM USES OFEGGS INFOOD PREPARATIONS CAN BEUSEDAS A GARNISH 1. 2. EGG ASTHICKENING OR BINDERS. 3. 4. EGG ASA FOOD WRAPPER EGG ASLEAVENING AGENTS
- 63. COLD SAUCES
- 67. EQUIPMENT USED IN PREPARING STOCKS STOCK POT 1 2 3 4 5 6
- 68. EQUIPMENT USED IN PREPARING STOCKS CHOPPING BOARD 1 2 3 4 5 6
- 69. EQUIPMENT USED IN PREPARING STOCKS SKIMMER 1 2 3 4 5 6
- 70. EQUIPMENT USED IN PREPARING STOCKS LADDLE 1 2 3 4 5 6
- 71. EQUIPMENT USED IN PREPARING STOCKS MEAT SAW 1 2 3 4 5 6
- 72. EQUIPMENT USED IN PREPARING STOCKS SHARP KNIFE 1 2 3 4 5 6
- 73. METHODS IN PREPARING BASIC SAUCES 73 Key Activities Insert your content Customer Relationships Insert your content GRATING 1 2 3 4 5 6 reducing a large piece of food to get fine shreds. 7
- 74. METHODS IN PREPARING BASIC SAUCES 74 Key Activities Insert your content Customer Relationships Insert your content SIMMER 1 2 3 4 5 6 Considered as gentle cooking. Few degrees before boiling. 7
- 75. METHODS IN PREPARING BASIC SAUCES 75 Key Activities Insert your content Customer Relationships Insert your content WHISKING 1 2 3 4 5 6 Whipping ingredients together. 7
- 76. METHODS IN PREPARING BASIC SAUCES 76 Key Activities Insert your content Customer Relationships Insert your content CHOPPING 1 2 3 4 5 6 Cutting food into pieces. 7
- 77. METHODS IN PREPARING BASIC SAUCES 77 Key Activities Insert your content Customer Relationships Insert your content MIXING 1 2 3 4 5 6 Combining ingredients together. 7
- 78. METHODS IN PREPARING BASIC SAUCES 78 Key Activities Insert your content Customer Relationships Insert your content BLENDING 1 2 3 4 5 6 Mixing more ingredients together using a food processor 7
- 79. METHODS IN PREPARING BASIC SAUCES 79 Key Activities Insert your content Customer Relationships Insert your content STRAINING 1 2 3 4 5 6 7 Pouring sauces through a sieve or sifter.
- 80. SLIDESMANIA.COM CLOSING PRAYER Heavenly Father, As we come to the end of our time together we thank you for what has been accomplished here today. May the matters discussed serve as a catalyst to move us forward and cause us to advance and see growth in all areas of our lives. May we leave here recognizing You are the God of all wisdom and You are willing to lead us forward. This we pray in the name of the Lord Jesus. Amen
Editor's Notes
- Moist heat cooking uses liquid or steam to transfer heat to food.