This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Tips for storing and consuming leftover cook riceshoaib rufi
Tips for storing and consuming leftover cook rice
cook rice
Cooked rice is a staple food for many households and a common ingredient in various dishes. However, with busy lifestyles, it is common for cooked rice to be left overnight, which raises the question of whether it is safe to eat. This article will discuss the safety of eating leftover cooked rice and the factors that influence it.
Risk of Bacterial Contamination in cooked rice
Cooked rice left at room temperature for more than two hours poses a risk of bacterial contamination, such as Bacillus cereus. This bacteria can cause food poisoning symptoms such as nausea, vomiting, and diarrhea. To minimize the risk of contamination, cooked rice should be stored in the refrigerator within two hours of cooking and kept below 40°F (4°C).
Leftover cooked rice can be safe to eat if it is stored properly and heated to a minimum temperature of 165°F (74°C). Proper storage and reheating of leftover cooked rice can help reduce the risk of bacterial contamination and ensure it is safe to consume. To enjoy the best quality of leftover cooked rice, it is recommended to consume it within four days of being stored in the refrigerator.
Best methods for storing cooked rice
Cooked rice is a staple food for many households and is a versatile ingredient in various dishes. However, after cooking, it is important to store the rice properly to maintain its quality and prevent spoilage or food poisoning. This article will explore the best methods for storing cooked rice.
Refrigeration
Refrigeration is the most common method for storing cooked rice. Rice should be kept in a container that doesn’t let air in. and placed in the refrigerator within two hours of cooking to prevent the growth of bacteria. Rice stored in the refrigerator should be consumed within four days to ensure its quality and safety.
Freezing
Freezing is another option for storing cooked rice. Rice can be placed in an airtight container or freezer bag and frozen for up to six months. When thawing frozen rice, it is important to thaw it in the refrigerator overnight or by microwave.
Proper Container The type of Container used to store cooked rice is also important. Airtight containers, such as plastic or glass containers, are the best options for storing cooked rice as they prevent the growth of bacteria and keep the rice fresh. Avoid using containers made of materials that can absorb moisture or odors, such as paper or cloth.
Temperature
It is important to store cooked rice at the proper temperature to prevent spoilage or the growth of bacteria. Rice should be stored in the refrigerator below 40°F (4°C) and kept away from raw meat, dairy products, and other foods that can produce harmful bacteria.
Proper storage of cooked rice is essential to maintain its quality and prevent spoilage or food poisoning. Refrigeration, freezing, and using the right Container are the best methods for storing cooked rice. Rice should be stored in a container that doesn’
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3. FOOD PRESENTATION
Food Presentation is very important part of
dining experience because we eat with our eyes
first.
This is the secret to bringing the five senses into
the eating experience that satisfies the
costumers/diner.
4. What are the factors to consider
in plating cereals and starch
dishes?
9. 2.BALANCE
Food selection (simple vs. complex) - in
the presentation of cereal and starch
dishes, simplicity is key. Simplicity should
not be mistaken for a lack of creativity or
ability. Repetition should be avoided.
10. Color – it is always important in
food but especially so in its
presentation.
Two or three colors on the plate
are usually more interesting than
11. Cooking Techniques – a variety of
techniques will automatically add
a variety of texture to the
presentation.
12. Shapes – avoid combining same
shape in one plate.
13. Portion Size
Match portion sizes and plates – too small
plate makes an overcrowded jumbled
messy appearance. Too large plate may
make the portions look skimpy.
14. 3. Unity.
1. Strict attention must be paid
to the compatibility of the
food items on the plate.
15. 4. Texture.
This is important in plating as in
menu planning. Texture refers to
those qualities of a food that can
be felt with the fingers, tongue,
palate, or teeth.
16. 5.Flavors
1. One cannot see flavors but it is one
more factor you must consider
balancing colors, shapes and
on the plate.
20. Direction: Identify the factors to be
considered in plating starch and
dishes being referred to by the
following statements. Write your
answer on the space provided.
21. 1 Serve hot cereal dish hot
on a hot plate
_________________
2. Match portion sizes and
plates.
22. 3. Strict attention must be paid to the
compatibility of the food items on the
plate______________________
4.Check that the serving sizes of cereal
dishes are accurate.
__________________
23. 5.In the presentation of
cereal and starch dishes,
simplicity is a key.
________________
24. Reflection:
Have you tried presenting food
/dishes? What can you say
your experience in performing
the task and what are the
factors you applied in food
presentation?
25. Storing Starch and Cereal Dishes
Food storage is critical in keeping
food safe since the way and temperature at
which it is stored affects the susceptibility of
the food to bacterial growth, other
pollutants, and infestation.
26. Storing food will not increase its
quality; it will just slow down the
rate of degradation, thus the right
storage duration should be
followed as well.
27. FIFO (First in, First Out)
the first food stored should be
the first food removed from the
storage.
28. Techniques for Storing Cereals and Starch Dishes
Pointers to consider to maintain the optimum freshness
and quality of cereals and starch.
Wheat should be stored in a dry and well-ventilated
store room.
Flour should be removed from the sacks and store in
wheeled bins with lids.
29. Flour bins should be of a type that can be
easily cleaned.
Because of the fat content, the keeping
quality of oat products needs extra care.
They should be kept in containers with tight
fitting lids and stored in a cool, well-
ventilated store room.
30. Barley needs the same care storage as oats.
Rice, tapioca, and sago should be kept in
tight-fitting containers in a cool, well-
ventilated store room.
Arrowroot is easily contaminated by strong
smelling foods therefore it must be stored in
air-tight tins.
31. How to Store Pasta Noodles
1.Pasta should be stored in airtight containers.
2.Pasta noodles are typically offered dry at the
grocery store, allowing them to be stored with
other pantry essentials. When correctly stored,
dry noodles have a long shelf life. When pasta is
stored incorrectly, it becomes damp, which leads
to mildew
32. A.Dry Pasta
1.Remove the pasta from the store packaging if the
noodles come in a box or other non-airtight
container.
2.Place the noodles in a sealable plastic bag or
other container that closes tightly. For long
noodles, such as spaghetti, use a tall plastic
storage container.
3.Seal the bag or screw the lid on tightly. Store the
pasta in a cool, dry place. Dry pasta stores
indefinitely, but should be used within two years to
33. B. Cooked Pasta
1.Pour the noodles into a colander. Allow as
much moisture as possible to drain.
Noodles left in standing water become
overly soft and mushy.
2.Sprinkle 1 tsp. salad oil over the noodles.
Toss the pasta so the noodles are evenly
coated in the oil. Salad oil prevents the
pasta from sticking together.
34. C. Fresh Pasta
Fresh pasta should be used as soon as
possible after it has been made. This isn't always
doable, but it will suffice if utilized within the next
two days. Excessive drying causes it to crack. To
reduce the chances of this happening, it must be
stored in the refrigerator, well-covered. If kept at -
18oC or lower, frozen filled pastas can last up to
three months. It can be stored in the refrigerator for
2 or 3 days.
35. D. Frozen Pasta
Does not have to be thawed
before it is cooked. Just place
the frozen pasta into boiling
water and reheat it. It will need to
cook a little longer than unfrozen
36. Objectives
At the end of the module the learners
are expected to:
1. perform mise‘en place;
2. prepare starch and cereal dishes;
3. present starch and cereal dishes; and
4. store starch and cereal dishes.
37. Learning Outcome 1 Perform
Mise’en Place
Tools and Equipment Needed
The success of cooking starch and cereal
dishes depends on the proper tools and equipment
used in the preparation of food. The preparation of
starch and cereal dishes requires the various tools
and equipment below. Each tool must be used
according to its function.
38. 1. Mixing bowl – used when preparing
cake mixture, salads, creams, and
sauces.
2. Sifter – used for separating coarse
particles of flour, sugar, baking
powder, and powdered ingredients to
retain finer textures.
39. 1. Wire whip – used for beating egg
whites, egg yolk, creams and
mayonnaise.
2. Wooden spoon – used for mixing
creams, butter, and for tossing
salads.
40. 1. Slotted spoon – used to separate
solid particles from soup; also for
stirring purposes, such as making
egg white fine in texture for bird‘s
nest soup and mock nido soup.
41. 1. Blending fork – used for testing the
tenderness of meat, combining big
cuts and particles of meat and
vegetables, and for blending other
ingredients with flour.
42. Starch Composition and Structure The
Starch Molecule
Starch is polysaccharide made up of
hundreds or even thousands of glucose
molecules joined together.
43. two general types, called fractions:
1. Amylose is a long chain-like molecule,
sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000
glucose molecules. The amylose fraction of
starch contributes gelling characteristics to
cooked and cooled starch mixtures.
44. A gel is rigid to a certain
degree and holds a shape
when molded.
45. Amylopectin has a highly
branched, bushy type of structure,
very different from the long, string-
like molecules of amylose.
46. Cohesion or thickening properties are
contributed by amylopectin when a
starch mixture is cooked in the
presence of water, but this fraction
does not produce a gel.
47. The Starch Granule
In the storage areas of plants, notably the seeds
and roots, molecules of starch are deposited in
tiny, organized units called granules.
Amylose and amylopectin molecules are placed
together in tightly packed stratified layers formed
around a central spot in the granule called the hilum.
48. If the starch granules, in a water
suspension, are observed microscopically
under polarized light, the highly oriented
structure causes the light to be rotated so
that a Maltese cross pattern on each
granule is observed.
49. This phenomenon is called
birefringence. The pattern disappears
when the starch mixture is heated and the
structure disrupted. The sizes and shapes
of granules differ among starches from
various sources, but all starch granules
are microscopic in size.