Common native delicacies
•Download as PPTX, PDF•
2 likes•5,473 views
This document lists various native delicacies commonly found in the Philippines, including Tibok-tibok which is a carabao's milk pudding, Cebuano corn pudding, Budbud pilipit, Maja de ube, Ginataang pinipig, and recipes for milk puto, Butse-Butse, Binagol, Maja blanca, Putong bigas, Bibingka cassava, Puto with cheese, Bibingkang malagkit, Bibingkang galapong, Corn maja, Champorado, Simple kutsinta, Brown sugar kutsinta, Espasol, and Ube halaya.
Report
Share
Report
Share
Recommended
TLE 8 NATIVE DELICACIES
This document discusses native Filipino delicacies. It provides a list of over 30 different desserts and snacks made with ingredients like glutinous rice, coconut, root crops, fruits and cereals. Some highlighted delicacies include bibingka, kutsinta, ube halaya, and ginataang mais. The basic ingredients used are cereals, root crops, fruits, coconut, flour, eggs, cheese and milk. Tools needed for preparation include cooking pots, chopping boards, graters, molds and steamers. Technical terms defined are pudding, gruel, and glutinous rice.
TLE 10 PASTA
Pasta comes in a variety of shapes and sizes made from hard wheat flour and water. Common types include spaghetti, linguine, fettuccine, rigatoni, ziti, and rotini. Lasagna is a flat, rectangular pasta strip while elbow macaroni has a curved tube shape. Pasta should be cooked al dente, or until slightly firm to the bite.
Common native delicacies
The document describes several native Filipino delicacies that have been passed down through generations. It provides recipes for puddings made from carabao's milk or young corn and buko meat. Other desserts mentioned include a glutinous rice delicacy cooked in coconut milk similar to suman; a rich puto loaded with milk, corn and buko; and a native dessert from Central Visayas made of mashed sweet potato balls stuffed with grated cassava. The document outlines recipes for several cakes, gruels, and other snacks made from ingredients like rice, cassava, banana, purple yam, and monggo beans.
Different types of sandwich
This document outlines different types of cold and hot sandwiches. It describes 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also describes 5 types of hot sandwiches: regular hot, open-faced, grilled, deep fried, and filled rolls/focaccia/pitta bread. The document provides details on the composition and preparation of each sandwich type.
Baking tools and equipment
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
Lesson 2 preparing pasta
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
Lesson 1 [prepare egg dishes( mise en place)]
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
Types of baked products
This document discusses different types of pastries and baked goods. It defines pastries as doughs made from flour, water, and fat. It then provides descriptions and definitions for several specific types of pastries: cream puffs, short crust pastry, flaky pastry, puff pastry, choux pastry, phyllo pastries, barquettes, hopia, pie, pizza, mincemeat, shepherd's pie, and cobbler. It concludes by asking about causes of poor quality pies and pastries.
Recommended
TLE 8 NATIVE DELICACIES
This document discusses native Filipino delicacies. It provides a list of over 30 different desserts and snacks made with ingredients like glutinous rice, coconut, root crops, fruits and cereals. Some highlighted delicacies include bibingka, kutsinta, ube halaya, and ginataang mais. The basic ingredients used are cereals, root crops, fruits, coconut, flour, eggs, cheese and milk. Tools needed for preparation include cooking pots, chopping boards, graters, molds and steamers. Technical terms defined are pudding, gruel, and glutinous rice.
TLE 10 PASTA
Pasta comes in a variety of shapes and sizes made from hard wheat flour and water. Common types include spaghetti, linguine, fettuccine, rigatoni, ziti, and rotini. Lasagna is a flat, rectangular pasta strip while elbow macaroni has a curved tube shape. Pasta should be cooked al dente, or until slightly firm to the bite.
Common native delicacies
The document describes several native Filipino delicacies that have been passed down through generations. It provides recipes for puddings made from carabao's milk or young corn and buko meat. Other desserts mentioned include a glutinous rice delicacy cooked in coconut milk similar to suman; a rich puto loaded with milk, corn and buko; and a native dessert from Central Visayas made of mashed sweet potato balls stuffed with grated cassava. The document outlines recipes for several cakes, gruels, and other snacks made from ingredients like rice, cassava, banana, purple yam, and monggo beans.
Different types of sandwich
This document outlines different types of cold and hot sandwiches. It describes 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also describes 5 types of hot sandwiches: regular hot, open-faced, grilled, deep fried, and filled rolls/focaccia/pitta bread. The document provides details on the composition and preparation of each sandwich type.
Baking tools and equipment
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
Lesson 2 preparing pasta
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
Lesson 1 [prepare egg dishes( mise en place)]
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
Types of baked products
This document discusses different types of pastries and baked goods. It defines pastries as doughs made from flour, water, and fat. It then provides descriptions and definitions for several specific types of pastries: cream puffs, short crust pastry, flaky pastry, puff pastry, choux pastry, phyllo pastries, barquettes, hopia, pie, pizza, mincemeat, shepherd's pie, and cobbler. It concludes by asking about causes of poor quality pies and pastries.
prepare sandwiches weeks 1-3 .pptx.pdf
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
Components of Sandwich for Demo .pptx
The document provides instructions for making a chicken sandwich. It defines a sandwich as consisting of bread, a spread, and fillings. The three basic components are identified as the structure or base (bread), a moistening agent (spread), and the filling. A recipe for a chicken sandwich is then presented, including ingredients like chicken, mayonnaise, bread, onions, carrots, and lettuce. Students are assigned to create their own sandwich recipe using ingredients found at home.
(1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza
The document discusses the history and purpose of appetizers. It notes that appetizers originated in ancient Athens and were further developed by the Romans as aperitifs, which typically contained alcohol and were meant to aid digestion before a meal. By the 20th century, appetizers had moved from between the main course and dessert to preceding the main course. The rest of the document lists and describes various tools and equipment used in preparing appetizers, such as zesters, paring knives, mixing bowls, and containers of different sizes.
Interpret kitchen layout and design
This document discusses kitchen layout and design. It covers two learning outcomes: 1) reading and interpreting kitchen plans, and 2) creating kitchen layouts. It also provides information on the basic kitchen work triangle, identifying the three primary work stations of food storage, preparation/cooking, and clean-up. Finally, it describes the six most common kitchen layout shapes: U-shaped, L-shaped, island, G-shaped, corridor/galley, and single wall/pullman kitchens. Key aspects and benefits of each shape are highlighted.
Egg dishes
This document provides instructions for cooking various types of eggs:
1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
Prepare cereals and starch dishes
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.
TLE 9 Presentation: Preparing Sandwich
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
Types of Sandwiches...
The document defines a sandwich as a portable food consisting of meat, cheese or vegetables placed between slices of bread. Sandwiches originated in Europe and became popular in England and Spain in the 19th century. They are named after John Montagu, the 4th Earl of Sandwich, who was known to eat meat between slices of bread so he could continue gambling. Sandwiches can now be homemade or purchased in restaurants and are a common lunch food.
SUBSTITUTION of INGREDIENTS.pptx
This document provides information about common ingredient substitutions. It begins with an introduction on why substitutions may be needed and factors to consider like flavor, moisture, texture and weight. Various measurement abbreviations are defined. The bulk of the document lists ingredients in alphabetical order and suggests substitution amounts and alternatives. For example, 1 teaspoon of allspice can be substituted with 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves. The goal is to help avoid disappointments when making substitutions.
Soups
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
TLE 9 - Cookery (Week 1) KITCHEN TOOLS AND EQUIPMENT.pptx
This document provides information about various kitchen tools and equipment. It begins by listing categories such as knife sets, measuring tools, strainers, cookware, and other kitchen tools. Each category then describes the different types of tools within that category, identifying their common uses. The document aims to familiarize the reader with the different tools and equipment used in the kitchen.
DESSERT-1.pptx
This document provides an overview of different types of desserts, including their characteristics and classifications. It discusses fruits, cheese, gelatin, custard, pudding, fruit cobblers, frozen desserts such as ice cream and sherbet, and souffles and mousses. For each type of dessert, it outlines key characteristics, such as a fruit dessert being nutritious, appetizing, and easy to prepare. It also provides details on classifications within certain dessert types, such as the three general consistencies of cheese and different forms of gelatin and pudding. The document concludes by assigning the reader to provide an example recipe for each dessert type.
Cake decorating
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Ways of cooking vegetables
This document discusses several methods for cooking vegetables: boiling, in which vegetables are drained and cooled after cooking to prevent overcooking, then reheated by sautéing; sautéing and pan-frying, which can be used to complete cooking precooked vegetables or fully cook raw vegetables; braising, where blanched or raw vegetables are placed in a pan with liquid and cooked slowly; baking, using the oven to cook starchy vegetables; and deep-frying, where large vegetables are breaded or battered and fried, or quick-cooking vegetables are fried raw or precooked briefly.
Preparing and presentation of tea sandwich
The document provides information on how to properly prepare tea sandwiches. It states that tea sandwiches should be made with thinly sliced bread and just enough mayonnaise to hold the fillings without making the bread soggy. Various fillings like chicken salad, cucumber, tuna salad, and egg salad can be used. The crusts should be trimmed after assembling the sandwiches to create a clean look, and they should be cut into halves or quarters. Proper presentation on plates or platters is also important for tea sandwiches.
Preparing Vegetable Dishes
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.
Prepare and cook egg dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
Cereals and starch
This document discusses starches and cereal grains. It begins by defining starches as complex carbohydrates found in plants that serve as the main food storage. The top three sources of starches globally are identified as rice, wheat, and corn. Starches are then categorized based on their plant sources such as cereal grains, roots/tubers, and legumes. Key properties of starches such as amylose and amylopectin content are also summarized. Finally, the document outlines several processes involved with starches like gelatinization, retrogradation, and hydrolysis.
Pasta... ppt... ! finally over...!! )
The document discusses different types of pasta. It describes 14 pasta varieties: rotelle, fusilli, tortellini, rigatoni, conchiglie, linguine, fettuccine, farfalle, penne, ravioli, rotini, macaroni, cannelloni, and cencioni. For each pasta, it provides a brief definition and sometimes the origin of the name. It also lists examples of dishes that can be made with each pasta variety.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
Rebranding of Dolor's Kakanin (Analyn Lee 2B6210)
This document discusses rebranding Dolor's Kakanin, a Filipino dessert brand established in the 1930s. It analyzes the brand's current image and associations as traditional and nostalgic but lacking awareness. Consumer insights show declining interest in local delicacies. The proposed rebranding develops a new logo, slogan, and positioning to reconnect with Filipino pride and heritage by promoting authentic Filipino tastes. The strategy aims to reignite love for local sweets through consistent branding, storytelling, and increased promotional activities online and in partnerships.
FME Delicacies: Tasty Examples from the City of St. Albert
The document describes three GIS projects completed by the City of St. Albert using FME:
1. Creating PIN numbers for a municipal census by generating random letter combinations to uniquely identify addresses.
2. Mapping home-based business licenses by matching license data to a census address layer and adding NAICS codes.
3. Creating an address point layer for 911 dispatch by converting polygons to points, standardizing addresses, and assigning unique IDs to match an emergency response system.
The city found FME to be an intuitive and powerful tool for integrating and transforming various data sources for these projects.
More Related Content
What's hot
prepare sandwiches weeks 1-3 .pptx.pdf
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
Components of Sandwich for Demo .pptx
The document provides instructions for making a chicken sandwich. It defines a sandwich as consisting of bread, a spread, and fillings. The three basic components are identified as the structure or base (bread), a moistening agent (spread), and the filling. A recipe for a chicken sandwich is then presented, including ingredients like chicken, mayonnaise, bread, onions, carrots, and lettuce. Students are assigned to create their own sandwich recipe using ingredients found at home.
(1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza
The document discusses the history and purpose of appetizers. It notes that appetizers originated in ancient Athens and were further developed by the Romans as aperitifs, which typically contained alcohol and were meant to aid digestion before a meal. By the 20th century, appetizers had moved from between the main course and dessert to preceding the main course. The rest of the document lists and describes various tools and equipment used in preparing appetizers, such as zesters, paring knives, mixing bowls, and containers of different sizes.
Interpret kitchen layout and design
This document discusses kitchen layout and design. It covers two learning outcomes: 1) reading and interpreting kitchen plans, and 2) creating kitchen layouts. It also provides information on the basic kitchen work triangle, identifying the three primary work stations of food storage, preparation/cooking, and clean-up. Finally, it describes the six most common kitchen layout shapes: U-shaped, L-shaped, island, G-shaped, corridor/galley, and single wall/pullman kitchens. Key aspects and benefits of each shape are highlighted.
Egg dishes
This document provides instructions for cooking various types of eggs:
1. Coddled, soft-cooked, and medium-cooked eggs are made by putting cold eggs in simmering water and simmering for different time periods.
2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
Prepare cereals and starch dishes
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.
TLE 9 Presentation: Preparing Sandwich
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
Types of Sandwiches...
The document defines a sandwich as a portable food consisting of meat, cheese or vegetables placed between slices of bread. Sandwiches originated in Europe and became popular in England and Spain in the 19th century. They are named after John Montagu, the 4th Earl of Sandwich, who was known to eat meat between slices of bread so he could continue gambling. Sandwiches can now be homemade or purchased in restaurants and are a common lunch food.
SUBSTITUTION of INGREDIENTS.pptx
This document provides information about common ingredient substitutions. It begins with an introduction on why substitutions may be needed and factors to consider like flavor, moisture, texture and weight. Various measurement abbreviations are defined. The bulk of the document lists ingredients in alphabetical order and suggests substitution amounts and alternatives. For example, 1 teaspoon of allspice can be substituted with 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves. The goal is to help avoid disappointments when making substitutions.
Soups
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
TLE 9 - Cookery (Week 1) KITCHEN TOOLS AND EQUIPMENT.pptx
This document provides information about various kitchen tools and equipment. It begins by listing categories such as knife sets, measuring tools, strainers, cookware, and other kitchen tools. Each category then describes the different types of tools within that category, identifying their common uses. The document aims to familiarize the reader with the different tools and equipment used in the kitchen.
DESSERT-1.pptx
This document provides an overview of different types of desserts, including their characteristics and classifications. It discusses fruits, cheese, gelatin, custard, pudding, fruit cobblers, frozen desserts such as ice cream and sherbet, and souffles and mousses. For each type of dessert, it outlines key characteristics, such as a fruit dessert being nutritious, appetizing, and easy to prepare. It also provides details on classifications within certain dessert types, such as the three general consistencies of cheese and different forms of gelatin and pudding. The document concludes by assigning the reader to provide an example recipe for each dessert type.
Cake decorating
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Ways of cooking vegetables
This document discusses several methods for cooking vegetables: boiling, in which vegetables are drained and cooled after cooking to prevent overcooking, then reheated by sautéing; sautéing and pan-frying, which can be used to complete cooking precooked vegetables or fully cook raw vegetables; braising, where blanched or raw vegetables are placed in a pan with liquid and cooked slowly; baking, using the oven to cook starchy vegetables; and deep-frying, where large vegetables are breaded or battered and fried, or quick-cooking vegetables are fried raw or precooked briefly.
Preparing and presentation of tea sandwich
The document provides information on how to properly prepare tea sandwiches. It states that tea sandwiches should be made with thinly sliced bread and just enough mayonnaise to hold the fillings without making the bread soggy. Various fillings like chicken salad, cucumber, tuna salad, and egg salad can be used. The crusts should be trimmed after assembling the sandwiches to create a clean look, and they should be cut into halves or quarters. Proper presentation on plates or platters is also important for tea sandwiches.
Preparing Vegetable Dishes
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.
Prepare and cook egg dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
Cereals and starch
This document discusses starches and cereal grains. It begins by defining starches as complex carbohydrates found in plants that serve as the main food storage. The top three sources of starches globally are identified as rice, wheat, and corn. Starches are then categorized based on their plant sources such as cereal grains, roots/tubers, and legumes. Key properties of starches such as amylose and amylopectin content are also summarized. Finally, the document outlines several processes involved with starches like gelatinization, retrogradation, and hydrolysis.
Pasta... ppt... ! finally over...!! )
The document discusses different types of pasta. It describes 14 pasta varieties: rotelle, fusilli, tortellini, rigatoni, conchiglie, linguine, fettuccine, farfalle, penne, ravioli, rotini, macaroni, cannelloni, and cencioni. For each pasta, it provides a brief definition and sometimes the origin of the name. It also lists examples of dishes that can be made with each pasta variety.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
What's hot (20)
(1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza
(1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza
TLE 9 - Cookery (Week 1) KITCHEN TOOLS AND EQUIPMENT.pptx
TLE 9 - Cookery (Week 1) KITCHEN TOOLS AND EQUIPMENT.pptx
Viewers also liked
Rebranding of Dolor's Kakanin (Analyn Lee 2B6210)
This document discusses rebranding Dolor's Kakanin, a Filipino dessert brand established in the 1930s. It analyzes the brand's current image and associations as traditional and nostalgic but lacking awareness. Consumer insights show declining interest in local delicacies. The proposed rebranding develops a new logo, slogan, and positioning to reconnect with Filipino pride and heritage by promoting authentic Filipino tastes. The strategy aims to reignite love for local sweets through consistent branding, storytelling, and increased promotional activities online and in partnerships.
FME Delicacies: Tasty Examples from the City of St. Albert
The document describes three GIS projects completed by the City of St. Albert using FME:
1. Creating PIN numbers for a municipal census by generating random letter combinations to uniquely identify addresses.
2. Mapping home-based business licenses by matching license data to a census address layer and adding NAICS codes.
3. Creating an address point layer for 911 dispatch by converting polygons to points, standardizing addresses, and assigning unique IDs to match an emergency response system.
The city found FME to be an intuitive and powerful tool for integrating and transforming various data sources for these projects.
Review of related literature
This document discusses the importance of conducting a literature review when defining and researching a problem. It notes that a literature review helps identify the research problem, prevent duplicative studies, provide theoretical foundations, and guide the research design and data analysis. The document provides guidance on how to conduct a literature review, including developing search terms, finding primary and secondary sources, taking notes, and summarizing key findings. It also outlines the typical components of a literature review such as the introduction, body, summary, and conclusions.
Review of related literature
The document discusses reviewing related literature and studies for research. It describes conceptual literature as non-empirical material from various sources that can provide ideas for research problems and theoretical frameworks. Research literature refers to empirical studies from published and unpublished local and foreign sources that can avoid duplication and guide research design. A thorough review of related literature and studies is important as it helps identify gaps, compare variables, and establish trends to strengthen a study. The document provides examples of sources to review and guidelines for writing the literature review introduction and citing sources.
Xmas in the Philippines
The document contains lyrics from several Christmas songs and descriptions of Christmas traditions. It discusses grown-up wishes for peace, friendship, justice and love. It also references giving one's heart at Christmas and having it broken, as well as traditions like caroling, secret santa, and lantern festivals. The songs highlighted include "Last Christmas" by Taylor Swift, "Rockin' Around the Christmas Tree" by Miley Cyrus, and "Jingle Bell Rock" by Hilary Duff.
Pikoy pinoy-pc
Pikoy Pinoy Pancake House is a Filipino pancake restaurant based on Japanese pancakes. It aims to serve gourmet versions of pancakes and integrate Filipino hospitality with international service standards. The restaurant is owned by recent business graduates who want to showcase Filipino cuisine. It will offer a variety of pancakes, desserts and drinks at an upscale location in Zamboanga City.
Zamboanga peninsula delicacies
This document lists and describes various delicacies and dishes from Dipolog City in the Zamboanga Peninsula region of the Philippines. It discusses native snacks like moron, tagaktak, and binaki made from rice and coconut milk. It also highlights Spanish sardines, dried fish varieties like bulad, and fermented foods including dayok, ginamos, and oyap. Local soups and stews are provided like bas-oy, paklay, and halang-halang made with meats and vegetables. The document encourages traveling to Zamboanga to discover more regional delicacies influenced by Spanish colonial history.
Group 3 microbusiness analysis - siomai
Hi Prof,
Sorry for the late upload. This is for the 3rd Group's first presentation on comaprison of products. We investigated two rival SIOMAI (houses?) at ayala MRT Station.
I hope you found our report... delicious.
Philippine cuisines
Filipino cuisine is distinguished by bold combinations of sweet, sour, and salty flavors delivered all at once. Popular dishes include adobo, a chicken or pork dish cooked with vinegar and soy sauce, and lechon, roasted pig. Regional cuisines vary, with Ilocano cuisine from Northern Luzon known for dishes like pinakbet, a vegetable stew. Visayan cuisine in the central Visayas islands uses dried salted seafood. Mindanao cuisine is influenced by neighboring Malaysia and Indonesia and uses spices like curry, as the area was less impacted by Hispanic colonization than other parts of the Philippines.
Business plan
The document summarizes a business plan for a snack delivery service called Snacks-To-Go. It will deliver snacks to student organizations at universities in Cebu City. The plan discusses the target market of student organizations, competitors, marketing strategy, operations, management, and financial projections. Snacks-To-Go aims to make snack provision more convenient for events by delivering orders on time. It expects demand to grow 10% annually over the next 5 years.
Kto12 tle home economics lm-commercial cooking
The document provides information on various kitchen materials, utensils, and equipment commonly used in commercial cooking, including their properties and appropriate uses. It describes materials like aluminum, stainless steel, glass, and cast iron as well as tools for mixing, measuring, chopping, serving, and more. Proper care and use of each item is discussed to help chefs select and maintain the right tools for cooking efficiently and safely.
Literature Review (Review of Related Literature - Research Methodology)
Literature Review or Review of Related Literature is one of the most vital stages in any research. This presentation attempts to throw some light on the process and important aspects of literature review.
Chapter 2-Realated literature and Studies
This chapter reviews related literature and studies relevant to the present study. It discusses ideas from local and foreign sources on the importance of computer information technology and information systems. It also examines related theories like the iterative implementation approach and discusses how technologies like WAMP5, Windows 7, and web-based systems have influenced various fields and processes like enrollment. Finally, it summarizes some related local studies that have developed web-based enrollment systems to make the enrollment process more efficient.
BUSINESS PLAN
The document provides details about a business plan for a siomai business called Mr. Siomai. It includes an executive summary, product description, costs, capital share structure, marketing plan, production plan, financial plan and sustainability discussion. The business aims to provide affordable and nutritious siomai products to students. It projects sales of P9,000 in the first year, growing to P17,250 in the second year and P50,000 in the third year as it expands its product offerings and target markets.
Viewers also liked (14)
FME Delicacies: Tasty Examples from the City of St. Albert
FME Delicacies: Tasty Examples from the City of St. Albert
Literature Review (Review of Related Literature - Research Methodology)
Literature Review (Review of Related Literature - Research Methodology)
More from 'Maryjoy Elyneth Duguran
St. magdalene of nagasaki rel. 1
St. Magdalene of NagasakiWorked as:
Lay sister
Interpreter
catechist
She was not afraid to tell the government that she believed in God even if she know that she might be punished.
She was a brave and obedient child of God. She put her full trust in God.
Saint vincent de paul
Saint Vincent de Paul
As a young boy, Vincent wanted to become a priest, he loved to serve during Mass.At age 19, he became a priest.When Vincent went to a place in France, their ship was attacked by pirates. He was captured and sold as a slave to a Frenchman who stopped practicing his catholic faith. At age 19, he became a priest.When Vincent went to a place in France, their ship was attacked by pirates. He was captured and sold as a slave to a Frenchman who stopped practicing his catholic faith. Vincent helped the Frenchman regain his Catholic faith and so he was freed.Back in France, Vincent began serving the poor. He founded a religious community called the Congregation of the Mission, where young men were trained to become priests.He also founded a community of sisters to help him serve the poor.We celebrate his feast day on September 27. He is the patron Saint of charitable works“Whoever keeps My commandments is the one who loves me. If he loves Me, he will also be loved by My Father.”At the age of 19, he became a priest.
He founded a religious community called the Congregation of the Mission and community of sisters to help him serve the poor.
September 27 is his feast day.
He is the patron saint of charitable works
Blessed anne jahouvey
Blessed Anne Jahouvey
Kind and merciful girl
Lives in Jallanges, France
She was a daughter of a rich farmer.
A very Religious girl so she entered several religious convents.
She wanted to educate the poor.
1800 – she had a dream of black children so she decided to answer their needs through her vocation.
She and 8 other young women were given the veil in Autun, France in 1807
The Congregation of Saint Joseph of Cluny was founded.
She spends her time providing houses in Europe, South America, and Africa.
In French Guyana, she educate 600 slaves.
Founded houses in Tahiti and Madagascar to help poor people.
She died on July 15, 1851 in Paris, France
“Be Merciful, just as your Father is merciful” -Luke 6:36
Developing physical fitness
DEVELOPING PHYSICAL FITNESS
Physical fitness can be measured by activities carefully prepared to specifically measure the following:
Speed - this refers to the measurable quantity of how fast an individual can move, such as when walking or running.
Strength - this is the capability of the body to exert effort in carrying heavy objects.
Agility – this is the ability to change the direction of movement quickly.
Power – this is caused by the combination of strength and speed.
Flexibility – this is the ability of the body to bend or stretch in a wide range.
Muscular and Cardiovascular Endurance – the muscle can endure heavier activity like long distance running.
Activities in Physical fitness Test
1. Sit up
2. Push up
3. Standing long jump
4. Shuttle run
5. 50 meter sprint
6. Sit and reach
7. Step up and down the bench
Reading food labels
Reading Food labels
1. Name and Description of Food
Reading labels helps you become aware of what you are eating. It should contain an accurate name so that you can separate it from other brands.
2. Nutrition Facts
The nutrition information panel or nutrition facts will help you keep track of what you are eating. Part of this is the list of ingredients. Notice that the first ingredient has the most amount.
Nutrition Facts (other helpful information)
A. Serving Size
All the information on the rest of the label – from calories to vitamins – is based on this amount.
The label will also list how many servings are in the package. Even foods that look like they have a single serving, such as a bottle of juice or a packet of chips, may contain more than one serving.
Palm design
Palm Design
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
Materials: Paper and crayons
1. Put your left palm flat in the middle of a piece of paper. Draw its outline in a really bright color.
2. Imagine lines that show movement and lines that do not move at all that you may now apply on the design on your hand.
3. Use different colors on the different lines.
4. In applying color, you may make the different liines either thick or thin.
Lesson 1 arts textile
Lesson 1 Textile Design
What is a textile design?
Textile design is essentially the process of creating designs for woven, knitted or printed fabrics or surface ornamented fabrics
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
[PICTURE]
You will create a design for textiles with letters, numbers, and ordinary symbols as topics of interest
Materials: paper(sketchbook) and crayons
Clearly imagine your intended textile design.
Use different colors of crayon in drawing the letters, numbers, and other ordinary symbols.
Apply different degrees of thickness, thinness, hardness, and softness; and use different forms of letters, numbers, and symbols in mounting the design.
You may apply light color on the background.
Food borne diseases
Food-Borne DiseasesThese diseases are carried or transmitted by contaminated food or water.
Food HazardsThe hazards can be physical, chemical or biological.
Examples of physical hazards:
dirt
hair
metal shavings
broken glass
bones
plastic
Examples of chemical hazards:
pesticides
cleaning chemicals
metals
Examples of biological hazards:
bacteria
viruses
parasites
molds
FOOD BORNE-DISEASES
Malusog ako!
Nagkaroon ng parada upang ipagdiwang ang Environmental day. Ang mga bata at guro ay masayang nakikilahok dito. Sa kabila ng kasiyahan ng iba, nagulat na lamang sila ng bumagsak ang isang mag-aaral. Hinimatay pala siya kaya pinagkaguluhan.
Binigyan siya ng pangunang lunas at nalaman ng nars at ng guro na matindi pala ang kanyang iron deficiency kaya nahilo at hinimatay.
Pinayuhan siya ng Doktor na magpahinga at kumain ng mga masusustansyang pagkain.
Ano kaya ang suliranin ng mag-aaral?
Paano siya naiiba sa mga batang sumali sa parada?
Bakit nahihilo ang mga batang kulang sa sustansya?
Paano kaya maiiwasan ang malimit na pagkahilo ng mga mag-aaral sa oras ng seremonya sa bandila, habang nagkaklase o nasa palaruan?
Collective and compound nouns eng. 4
Collective and Compound Nouns
Pencil case
Lunch box
Family
Group
Colony
Butterfly
Move on
Constellation
Flock
Class
Collective Nouns
A collective noun is a word that names a group of people or things.
Examples: crew, team, neighborhood, colony
Can you think of any others?
group of fish; group of birds; group of cattle; group of whales.
Compound Nouns
A compound noun is a noun that is made up of two or more words. Most compound nouns in English are formed by nouns modified by other nouns or adjectives.
For example:
The words tooth and paste are each nouns in their own right, but if you join them together they form a new word - toothpaste.
The word black is an adjective and board is a noun, but if you join them together they form a new word - blackboard.
A compound noun is a noun that is made up of two or more words. Most compound nouns in English are formed by nouns modified by other nouns or adjectives.
For example:
The words tooth and paste are each nouns in their own right, but if you join them together they form a new word - toothpaste.
The word black is an adjective and board is a noun, but if you join them together they form a new word - blackboard.
A compound noun is a noun that is made up of two or more words. Most compound nouns in English are formed by nouns modified by other nouns or adjectives.
For example:
The words tooth and paste are each nouns in their own right, but if you join them together they form a new word - toothpaste.
The word black is an adjective and board is a noun, but if you join them together they form a new word - blackboard.
Shapes jade nolink
The document describes an interactive game where the player is asked to identify the location of different shapes on screen. It prompts the player with 5 questions asking where shapes like a circle, triangle, square, rectangle, and diamond are located and provides feedback if the answer is correct or incorrect. Upon getting all 5 questions right, the player is congratulated and the game ends.
Simple past tense grade 4
1) The document discusses the simple past tense and provides examples of its use with regular and irregular verbs. It explains that the simple past tense is used for completed actions in the past.
2) It then gives examples of regular verbs like "take" which are made past tense by adding "-ed", and irregular verbs like "go" which become "went" in the past tense without adding "-ed".
3) Finally, it provides exercises for learners to practice forming the simple past tense of regular and irregular verbs by filling in the blanks of sentences.
Myth grade 4
This myth explains how fire came to humans. Prometheus stole fire from Zeus (Jupiter) and gave it to humanity against Zeus's wishes. The myth presents part of ancient beliefs to explain the natural phenomenon of how humans acquired fire.
Degrees of comparisson of adjective
This document discusses the degrees of comparison of adjectives in English: positive, comparative, and superlative. The positive degree simply describes a quality, comparative compares two people or things, and superlative compares three or more. Forming the degrees follows patterns like adding "-er" and "-est" or using more/most or less/least. There are also rules for using the degrees, such as only using the definite article with superlatives and usually including than or of.
T.l.e. 8 mensuration and calculation
This document discusses several important considerations and methods for calculating pediatric drug dosages:
- Children are more sensitive than adults to medications due to differences in weight, height, metabolism and developing systems. Accurate dosing is critical to avoid harming children.
- There are four main methods to calculate pediatric doses: body surface area, Clark's rule which uses weight in pounds, Young's rule for children over 2 using age, and Fried's rule for children under 2 using age in months.
- Proper administration of pediatric drugs involves giving the right medicine, amount, route, to the right patient at the correct time according to a doctor's prescription. Expired medications should be safely disposed of and not administered.
More from 'Maryjoy Elyneth Duguran (20)
Recently uploaded
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
Physical pharmaceutics notes for B.pharm students
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.ppt
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
Benner "Expanding Pathways to Publishing Careers"
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
A Visual Guide to 1 Samuel | A Tale of Two Hearts
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
مصحف القراءات العشر أعد أحرف الخلاف سمير بسيوني.pdf
مصحف أحرف الخلاف للقراء العشرةأعد أحرف الخلاف بالتلوين وصلا سمير بسيوني غفر الله له
Temple of Asclepius in Thrace. Excavation results
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
Whether you're new to SEO or looking to refine your existing strategies, this webinar will provide you with actionable insights and practical tips to elevate your nonprofit's online presence.
HYPERTENSION - SLIDE SHARE PRESENTATION.
IT WILL BE HELPFULL FOR THE NUSING STUDENTS
IT FOCUSED ON MEDICAL MANAGEMENT AND NURSING MANAGEMENT.
HIGHLIGHTS ON HEALTH EDUCATION.
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...Nguyen Thanh Tu Collection
https://app.box.com/s/qspvswamcohjtbvbbhjad04lg65waylfskeleton System.pdf (skeleton system wow)
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
How Barcodes Can Be Leveraged Within Odoo 17
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
Educational Technology in the Health Sciences
Plenary presentation at the NTTC Inter-university Workshop, 18 June 2024, Manila Prince Hotel.
How to Predict Vendor Bill Product in Odoo 17
This slide will guide us through the process of predicting vendor bill products based on previous purchases from the vendor in Odoo 17.
Recently uploaded (20)
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.ppt
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.ppt
مصحف القراءات العشر أعد أحرف الخلاف سمير بسيوني.pdf
مصحف القراءات العشر أعد أحرف الخلاف سمير بسيوني.pdf
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...
SWOT analysis in the project Keeping the Memory @live.pptx
SWOT analysis in the project Keeping the Memory @live.pptx
Juneteenth Freedom Day 2024 David Douglas School District
Juneteenth Freedom Day 2024 David Douglas School District
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
Common native delicacies
- 2. TIBOK-TIBOK (Carabao’s milk pudding)
- 5. Maja de ube
- 8. Butse-Butse
- 9. Binagol
- 10. Maja blanca
- 11. Putong bigas (putong puti)
- 12. Bibingka cassava
- 13. Puto with cheese
- 16. Corn maja
- 17. Champorado
- 18. Simple kutsinta
- 20. Espasol
- 21. Ube halaya