COT 3.ppt
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This document provides instructions for making a simple ham sandwich. It outlines 12 steps to prepare and assemble the sandwich, including: 1) preparing all ingredients like bread, spreads, and fillings ahead of time; 2) arranging ingredients within easy reach for efficiency; 3) assembling the sandwich by placing fillings on bread slices, spreading spreads, adding toppings like lettuce and ham, stacking the slices, and cutting or wrapping the finished sandwich; 4) refrigerating the sandwich until serving. The overall process focuses on preparation, efficient arrangement of ingredients, and neatly assembling and portioning the fillings between bread slices before wrapping the finished sandwich.
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Mise en place is a French culinary term that means "put in place." It refers to the preparation needed before cooking, such as gathering ingredients and equipment, washing and cutting vegetables, and organizing the cooking station. Following mise en place principles ensures efficiency, organization, proper preparation, and decreased waste in professional kitchens. It involves planning recipes, gathering all needed ingredients and supplies, preparing ingredients, sorting them into containers, and arranging the mise en place at the cooking station. Mise en place allows for seamless cooking and is essential for success in fast-paced food service environments.
Power point bun dough y9
The document provides instructions for making traditional bun dough. It discusses the key steps of beating, kneading, knocking back, and proving the dough. It lists learning objectives and outcomes around understanding the aeration method and why bun dough needs to rest before baking. Products that can be made from bun dough include buns, rolls, and fruit breads. The document also provides a recipe for making a bun with currants, raisins, sugar and butter filling.
Baking_pastry.pptx
The document defines several common baking terms used in preparing and baking pastries, such as crimping, crusts, dissolving, mise en place, packing compactly, and piping out. It also discusses proper measurement and mixing techniques for baking pastries, including how to accurately measure ingredients like flour, sugar, liquids, and fats. Finally, it provides an overview of different types of pastries like puff pastry, Danish pastries, pies, tarts, and croissants.
Sandwiches
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
F&M2CANAPE.pptx
Canapés are small pieces of bread or pastry topped with savory ingredients. They consist of tiny portions of food presented on bread, crackers, or pastry that are easily handled and eaten. Canapés have three main parts - a base to hold the other components, a spread placed on top of the base to anchor the garnish, and a garnish or decorative food item placed on top of the spread. Common ingredients used in canapés include vegetables, cheeses, meats, fish, and crackers or bread as the base.
Rubie baguion
This recipe provides instructions for making deep fried ham and cheese rolls. It calls for slicing bread, ham, and cheese and rolling them together. The rolls are then dipped in egg and coated in bread crumbs before being deep fried until golden brown. The fried rolls make for a tasty snack or appetizer to share with others.
Tools, utensils and equipment in preparing sandwiches
This document provides instructions for preparing sandwiches. It begins by outlining the objectives and learning outcomes, which are to perform mise en place, prepare various sandwiches, present them properly, and store leftovers. Next, it defines what a sandwich is and explains that preparing them is a fundamental cooking skill. The bulk of the document then lists and describes the various tools, utensils, and equipment needed to make sandwiches, such as knives, spatulas, bowls, grills and toasters. It provides photos and detailed explanations of over 15 key items.
COOKERY M8.pdf
The document provides information about a module on preparing sandwiches for a cookery course at Blancia College Foundation. The module overview states that a sandwich consists of two or more slices of bread with one or more layers of filling, typically meat or cheese. The module objectives are to identify types of sandwich ingredients, differentiate sandwich preparation methods, and create a plan to prepare sandwiches for family. The document includes a pre-assessment quiz, reading materials on sandwich components and types, suggested learning activities including analyzing sandwich recipes and creating a work plan, and a post-assessment.
COOKING verbs presentation.pptx
This document lists various cooking verbs and tools used in food preparation. It includes verbs for cutting, slicing, dicing, grating, blending, baking, roasting, microwaving, refrigerating, steaming, seasoning, pouring, squeezing, breaking eggs, dipping, stirring, and flipping. It also lists tools like blenders, ovens, microwaves, and fridges. Finally, it provides short instructions for making a burger, grilled cheese, and pizza.
Pie Crust Making
Here are the steps in making pie crust. Enjoy baking!
Disclaimer: The information and photos presented are merely for educational purposes only. All rights belong to their respective owners.
© 2019 J. Kenji López-Alt
© 2019 Molly Watson
© 2018 Emma Laperruque
WEEK 6 PREPARE VARIETY OF SANDWICHDWICH.pptx
The document provides instructions for making three types of sandwiches: hot hamburgers, clubhouse sandwiches, and grilled cheese sandwiches. For each sandwich, it lists the necessary ingredients and provides step-by-step instructions for assembly and cooking. It encourages the reader to try making one of the sandwiches and brings the required ingredients. It concludes by assigning the reader to prepare for a unit test.
PPP.Commercial Cooking8
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
How to make a perfect pie crust
Pie crust is made from flour, shortening/butter, and water. There are single crust and double crust varieties. A single crust only has a bottom crust to hold the filling, while a double crust has both a bottom and top crust. The document then provides a 20 step process to make pie crust at home, including combining dry and wet ingredients, rolling out the dough, fitting it into a pie plate, and various ways of shaping and baking the crust.
MODULE 4.pdf
This document provides information about appetizers, salads, and sandwiches. It begins by defining appetizers, salads, and sandwiches. It then lists and describes the tools needed to prepare each, such as ball cutters, spatulas, knives, bowls, etc. The document further classifies types of appetizers like canapés and hors d'oeuvres, providing examples of each. It also discusses best practices for cleaning tools and equipment. Finally, it outlines varieties of appetizers, salads, and sandwiches.
Similar to COT 3.ppt (20)
Tools, utensils and equipment in preparing sandwiches
Tools, utensils and equipment in preparing sandwiches
COT 3.ppt
- 1. TOMATO O T O A T M
- 2. LETTUCE L U E T E T C
- 3. BREAD E D A B R
- 4. CUCUMBER U M C B U E R C
- 5. SPREAD A E S R D P
- 6. HAM M H A
- 7. SANDWICH D S N I H A W C
- 9. g Sandwic
- 10. TIPS: 1. Prepare Ingredients – prepare everything ahead of time, so nothing is left to do but assembles the ingredient. It includes, mixing fillings, preparation of spreads, slicing bread, meats, vegetable and cheese, separating lettuce, preparing garnishes and other ingredients.
- 11. TIPS: 2. Arrange Ingredients for maximum efficiency- to reduce your movement to a maximum, everything you need should be within easy reach.
- 12. MAKING SIMPLE COLD SANDWICHES (HAM SANDWICH)
- 13. Steps:
- 14. 1. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings
- 15. 2. Assemble necessary equipment, including wrapping materials.
- 16. 3. Arrange bread slices in rows on the table top.
- 17. 4. Portion filling with a scoop or spoon onto alternate rows of bread.
- 18. 5. Spread fillings evenly and neatly on alternate slices, leaving the other slices plain. Fillings should not hang over the edges of the bread.
- 19. 6. Spread all bread slices to the edge with desired spread.
- 20. 7. Arrange lettuce or other vegetable accompaniments on top of filling.
- 21. 8. On top of this, place ham or any desired filling.
- 22. 9. Top the filled slices with the plain bread slices.
- 23. 10. Stack two or three sandwiches and cut with a sharp serrated knife as desired.
- 24. 11. Place sandwich on sandwich bags or wrap in plastic wraps to maintain freshness.
- 25. 12. Refrigerate until service.
- 27. Activity Time!
- 28. YOUR OUTPUT AND PERFORMANCE WILL BE RATED USING THE RUBRIC BELOW.
- 32. Search 10 example of sandwich, write the ingredients and the procedure of each example. Do it on your T.L.E notebook.