The document outlines a lesson plan for teaching students about principles, methods, and techniques in cooking. It covers key topics like heat transfer, moist and dry cooking methods, and measuring temperature. The lesson plan includes objectives, materials, procedures, and an assessment. Students will learn to define heat and heat transfer, differentiate between moist and dry cooking, and identify various cooking techniques like boiling, baking, and frying. They will also learn about the three methods of heat transfer: conduction, convection, and radiation.
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.
Methods and techniques are ways to understand the use of food and kitchen tools, along with food safety and the cost of food to make that meal. The recipe gives you a simple guideline of ingredients that you will need step by step to make an individual dish.
Techniques to optimize the pagerank algorithm usually fall in two categories. One is to try reducing the work per iteration, and the other is to try reducing the number of iterations. These goals are often at odds with one another. Skipping computation on vertices which have already converged has the potential to save iteration time. Skipping in-identical vertices, with the same in-links, helps reduce duplicate computations and thus could help reduce iteration time. Road networks often have chains which can be short-circuited before pagerank computation to improve performance. Final ranks of chain nodes can be easily calculated. This could reduce both the iteration time, and the number of iterations. If a graph has no dangling nodes, pagerank of each strongly connected component can be computed in topological order. This could help reduce the iteration time, no. of iterations, and also enable multi-iteration concurrency in pagerank computation. The combination of all of the above methods is the STICD algorithm. [sticd] For dynamic graphs, unchanged components whose ranks are unaffected can be skipped altogether.
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.
Methods and techniques are ways to understand the use of food and kitchen tools, along with food safety and the cost of food to make that meal. The recipe gives you a simple guideline of ingredients that you will need step by step to make an individual dish.
Techniques to optimize the pagerank algorithm usually fall in two categories. One is to try reducing the work per iteration, and the other is to try reducing the number of iterations. These goals are often at odds with one another. Skipping computation on vertices which have already converged has the potential to save iteration time. Skipping in-identical vertices, with the same in-links, helps reduce duplicate computations and thus could help reduce iteration time. Road networks often have chains which can be short-circuited before pagerank computation to improve performance. Final ranks of chain nodes can be easily calculated. This could reduce both the iteration time, and the number of iterations. If a graph has no dangling nodes, pagerank of each strongly connected component can be computed in topological order. This could help reduce the iteration time, no. of iterations, and also enable multi-iteration concurrency in pagerank computation. The combination of all of the above methods is the STICD algorithm. [sticd] For dynamic graphs, unchanged components whose ranks are unaffected can be skipped altogether.
Chatty Kathy - UNC Bootcamp Final Project Presentation - Final Version - 5.23...John Andrews
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Levelwise PageRank with Loop-Based Dead End Handling Strategy : SHORT REPORT ...Subhajit Sahu
Abstract — Levelwise PageRank is an alternative method of PageRank computation which decomposes the input graph into a directed acyclic block-graph of strongly connected components, and processes them in topological order, one level at a time. This enables calculation for ranks in a distributed fashion without per-iteration communication, unlike the standard method where all vertices are processed in each iteration. It however comes with a precondition of the absence of dead ends in the input graph. Here, the native non-distributed performance of Levelwise PageRank was compared against Monolithic PageRank on a CPU as well as a GPU. To ensure a fair comparison, Monolithic PageRank was also performed on a graph where vertices were split by components. Results indicate that Levelwise PageRank is about as fast as Monolithic PageRank on the CPU, but quite a bit slower on the GPU. Slowdown on the GPU is likely caused by a large submission of small workloads, and expected to be non-issue when the computation is performed on massive graphs.
Explore our comprehensive data analysis project presentation on predicting product ad campaign performance. Learn how data-driven insights can optimize your marketing strategies and enhance campaign effectiveness. Perfect for professionals and students looking to understand the power of data analysis in advertising. for more details visit: https://bostoninstituteofanalytics.org/data-science-and-artificial-intelligence/
1. L.P. Principles, Methods and Techniques in Cooking.docx
1. EASTERN VISAYAS STATE UNIVERSITY
San Miguel Tanauan, Leyte
A DETAILED LESSON PLAN in Food Selection and Preparation (Principles, Methods and
Techniques in Cooking)
Year: BTVTED-II
Time: (Tue) 8:00-10:00AM – (Thu) 8:00-11:00AM
Date: February 22, 2022
JOHN MARK G. CANAYON MARLENE MAYO
Student Teacher Cooperating Teacher
I. OBJECTIVES
At the end of the lesson the student will be able to:
1. Define heat and heat transfer.
2. Identify and discuss the methods of heat transfer.
3. Differentiate moist heat cooking from dry heat cooking.
4. Give and explain the different cooking method under moist cooking and dry heat
cooking.
II. SUBJECT MATTER
A. Topic: Principles, Methods and Techniques in Cooking
Methods of Heat Transfer
Measurement of Heat Transfer
Methods of Cooking
B. Reference: https://kupdf.net/download/a-guide-to-food-selection-preparation-and-
preservation_5a4d17cbe2b6f5136bdd477e_pdf and Food Selection Preparation and Cooking
Second Edition
C. Materials: Powerpoint Presentation
III. PROCEDURE
Teachers Activity Students Activity
2. A. Preparation
1. Prayer
2. Greetings
3. Checking the attendance
4. Motivation
(4 pics 1 word)
Give one word to this picture.
B. Presentation of the Lesson
At the end of the lesson the student will be able to:
1. Define heat and heat transfer.
2. Identify and discuss the methods of heat transfer.
3. Differentiate moist heat cooking from dry heat cooking.
4. Give and explain the different cooking method under moist
cooking and dry heat cooking.
C. Lesson Proper
What is Cooking?
What is Heat?
What is Heat Transfer?
Cooking
The practice or skill of
preparing food by combining,
mixing, and heating
ingredients.
Heat is used in preparing food
by cooking and toasting.
Cooking is the term applied
when heating affects the entire
mass of food. Without heat,
foods that are unpalatable or
unsanitary when raw could not
be included in the daily diet.
Heat transfer is a form of
energy transfer and can occur
by conduction, convection, or
radiation.
3. METHOD OF HEAT TRANSFER
Convection
It is the transfer of thermal energy from electricity, gas or
solid fuel to the vapor molecules of the air, which in turn
heat the food or the utensil it comes in contact with.
Conduction
• It is the direct transfer of heat via metals or any heat
conducing materials containing the food.
Radiation
• It is the transfer of heat from a red hot coil to the food.
4. MEASUREMENT OF HEAT TRANSFER
The usual result of an increase in temperature is an
expansion in size. Therefore, a convenient way of measuring
temperature is by noting the expansion of a column of
mercury in a thermometer scale.
Heat is measured by degrees Centigrade or Celsius (°C) or
degrees Fahrenheit (°F).
If the degree Celsius has 100 degrees between the freezing and
boiling point, whereas Fahrenheit has 180 degrees between
these two points. One degree Celsius is 1.8 times larger than
one degree Fahrenheit.
METHODS OF COOKING
MOIST HEAT COOKING
Who else has an idea about moist cooking?
BOILING
Boiling is the rapid vaporization of a liquid, which occurs
when a liquid is heated to its boiling point.
SCALDING
Scalding in the culinary sense means to heat a liquid until
just below the boiling point or 180 degrees.
Heat is transferred by water,
water-basedliquid or steam.
5. BLANCHING
Blanching is scalding vegetables in boiling water or steam
for a short time.
Steaming
Steaming is a method of cooking that requires moist heat.
The heat is created by boiling water which vaporizes into
steam.
Braising
Braising, the cooking of meat or vegetables by heating them
slowly with oil and moisture in a tightly sealed vessel.
Parboiling
6. Parboiling is a method of partially cooking food in boiling
water.
DRY HEAT COOKING
What is dry heat cooking?
Baking
Baking is a method of preparing food that uses dry heat,
typically in an oven, but can also be done in hot ashes, or on
hot stones.
Broiling
Cooking by exposing food to direct radiant heat, either on
a grill over live coals or below a gas burner or electric coil.
Frying
Heat is transferred by air,
radiation, fat or metal.
7. Frying is the cooking of food in oil or another fat.
Stir-frying
Stir-frying is a fast and fresh way to cook. Simply toss and
turn bite-sized pieces of food in a little hot oil in a wok over
high heat, and in five minutes or less, the work is done.
Roasting
Roasting is a slow-cooking process, using indirect,
diffused heat to cook its ingredients.
8. Grilling
Grilling is a form of cooking that involves dry heat
applied to the surface of food, commonly from above, below
or from the side.
D. Abstraction
What have you learned about my discussion?
E. Application
Explain what methods of heat transfer used in that picture.
We learned sir about the
differences of moist and dry heat
cooking, and the differences of
degree Celsius and degree
Fahrenheit. And we also learned
the 3 method of heat transfer.
Conduction
Radiation
Convection
9. Conduction
IV. Evaluation
Direction: Identification. Write your answer in a ½ sheet of paper.
_________1. It is the term applied when heating affects the entire mass of food?
_________2. It is a form of energy transfer and can accur by conducting, convection, or
radiation.
_________3. It is the rapid vaporization of a liquid which occurs when a liquid is heated to its
boiling point.
_________4. A term applied when heat is used in preparing foods.
_________5. Heat is transferred by air, radiation, fat or meal.
6-7. What is the two method of cooking?
8-10. Differentiate the three heat transfer?
V. Assignment
Search for equipment in:
1-2. Convection Heat transfer
3-5. Radiation Heat transfer
5-10. Conduction Heat transfer
