CEREALS AND STARCH DISHES.pptx
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This document discusses cereals, starch, and noodles/pasta. It notes that cereals are the most important food crops and include grains like rice, wheat, and corn. Starch is the second most abundant organic substance on earth found in plants. It is a polysaccharide made up of glucose molecules and the two main types are amylose and amylopectin. Common sources of starch include cereal grains, legumes, roots, and tubers. Noodles and pasta are foods made from starch that include varieties like spaghetti, lasagna, and pancit canton.
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Cereals and starch are important sources of calories worldwide. Starch is composed of amylose and amylopectin molecules and is stored in plants as granules. The three most important sources of starch are cereals like corn, wheat and rice, tubers like potatoes, and roots like cassava. Proper tools and equipment are needed to prepare dishes with starches and cereals, such as mixing bowls, pots, strainers and knives.
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2. Common kitchen utensils include colanders, cutting boards, funnels, whisks, wooden spoons, serving spoons and tongs, spatulas, knives, peelers, and measuring cups. Colanders are used for draining foods. Cutting boards provide surfaces for preparation. Whisks are used for mixing liquids. Knives are essential cooking tools.
3. Other
420412279-Market-Forms-of-Egg.pptx
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
FLAVOR, COLOR VEGETABLES.pptx
This document discusses the flavor and color components as well as quality factors and nutritional value of vegetables. It outlines that the main flavor components are sugars like fructose, glutamic acid, and sulfur compounds. The primary color components are chlorophyll, carotenoids like beta carotene and lycopene, and flavonoids like anthoxanthin and anthocyanins. Quality vegetables are fresh, free of decay/insects, without damage, at the right maturity, and of different varieties. Nutritionally, vegetables provide vitamins A, C, B-complex, and complex carbohydrates that serve as a source of energy.
SALADS.pptx
This document classifies salads according to their ingredients and functions in a meal. It identifies 5 types of salads based on ingredients: green salads, bound salads, fruit salads, composed salads, and gelatin salads. It also describes 5 functions of salads in a meal: appetizer salad, accompaniment salad, side dish salad, main course salad, and separate course salad. The learning objectives are to identify salad ingredients, classify salads according to their functions in a meal, and evaluate their functions.
PLATING IDEAS.pptx
This document provides tips and techniques for plating and presenting food. It discusses choosing the right size plate, using color variety, contrasting textures, keeping the plate neat, and using appropriate garnishes to enhance the dish. It also lists objectives for identifying, demonstrating, and preparing plating and garnishing designs. Finally, it provides criteria for evaluating group demonstrations of plating and presenting food.
SALAD DRESSINGS.pptx
Salad dressings are liquids or semi-liquids used to flavor salads. They are typically made from an oil and an acid with other ingredients added for flavor or texture. Common ingredients in salad dressings include oils, vinegars, lemon juice, egg yolks, fresh or dried herbs, mustards, ketchup, and cheeses. There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties based on ingredients like sour cream, fruit juice, yogurt, or low-calorie options. Quality salad dressings depend on using high-quality ingredients.
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LOGO QUIZ in Information in communication technology.pptx
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CEREALS AND STARCH DISHES.pptx
- 2. CEREALS •Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, Ceres. •Cereals are usually starchy pods or grains
- 3. CEREALS •Cereal is any grain that is used for food.
- 4. Three Most Cultivated Cereals In The World: •Rice •Wheat and •Corn
- 5. STARCH •are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. The quality characteristics of the starch itself depends upon which role or function it was used.
- 6. STARCH •Starch is the second most abundant organic substance on earth. •It is found in all forms of leafy green plants, located in the roots, fruits or grains.
- 7. Sources of Starch •cereal grains, including corn, wheat, rice, grain, sorghum, and oats; •legumes; and •roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant (marketed as tapioca)
- 8. Starches are named after its plant sources •corn starch from corn •rice starch from rice •tapioca from cassava
- 9. The Starch Molecule •Starch is polysaccharide made up of hundreds or even thousands of glucose molecules joined together. The molecules of starch are two general types: •amylose and amylopectin.
- 11. NOODLES AND PASTA •Macaroni • Miki •Spaghetti • Chicken Mami •Pancit Canton • Lasagňa •Bihon •Sotanghon •Miswa