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 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!
HMPE 10- lesson2 INTRODUCTION TO MISE EN PLACE roniejohncasi1
Mise en place
(pronounced meez ahn plahs)
The term used in professional kitchens to describe the organizing and arranging of the work space, ingredients and equipment before beginning to cook. It translates directly from French as, ”to put in place".
Rubric WorksheetInternship Portfolio ProjectDoes Not M.docxSUBHI7
Rubric Worksheet
Internship Portfolio Project
Does Not Meet Requirements
(0-1 pts)
Meets Minimum Requirements, but Needs Improvement
(2 pts)
Meets All Requirements
(3 pts)
Exceeds Requirements
(4 pts)
Points
28 points possible (80% of grade)
1)Binder Presentation 10 %
Binder is missing more than one of the requirements
Binder is missing one of the requirements.
Binder has professional appearance and includes each of the required elements (cover page, table of contents, dividers, work cited—if needed, APA format)
Professional appearance of binder exceeds requirements and includes creative graphic components.
2) Supporting Documents
5 %
Supporting documents are missing or lack effort
Minimum requirements met, but not presented professionally (Examples: Dirty or wrinkled menus, kitchen diagram sloppy, not labeled).
Labeled color photos / illustrations of dishes, A Menu included, Clean straight lines, and clear lettering for kitchen diagram, Minimum of 10 (3 month) or 20 (6 month) recipes from site, Kendall vs. Real World: clearly written comparisons, good insight
Supporting documents exceed requirements and are linked to other sections of the portfolio (journal / business analysis paper).
3) Journal
25 %
Entries are either nonexistent, lack effort, or inconsistent.
Required minimum number of entries are provided, but lack detail.
Appropriate number of entries completed (10 for 3 month and 20 for 6 month).
Detailed observations of business levels, kitchen atmosphere, prep work, self assessment of performance are included.
Appropriate number of entries completed. Work assignments are discussed in detail and student reflects on professional growth. Journal entries are linked to supporting documents.
4) Business Analysis Paper
4a) Company Profile
5 %
Profile lacks adequate information
Required information provided but lacks detail to sufficiently describe the company.
Profile includes all required elements (name, location, type of cuisine, avg. number of covers, check avg., and target market). The company is described in detail.
Profile thoroughly describes the company and provides additional information such as marketing collateral, promotional events, menu changes, etc.)
4b) Operations Analysis
15 %
Inadequate analysis of
operations.
Minimal analysis of
operations.
Thorough analysis of operations covering management style, training, sanitation standards, ordering and receiving procedures, par levels, consistency of the final product, how the kitchen layout affects production, and how all of the above affects customer experience
Student makes insightful observations and thorough analysis of operations.
4c) Critical Review
15 %
Insufficient reflection.
Reflection is present, but lacks depth.
Student reflects thouroughly on self evaluation and response to supervisor feedback, Kendall preparation, and identifies how internship has affected career goals.
Unique and insightful ref ...
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
1. LESSON EXEMPLAR IN TLE – COOKERY 9
I. OBJECTIVES:
A. Content Standard: The learners demonstrate an understanding on how to
prepare dessert.
B. Performance Standard: The learners independently prepare dessert.
C. Learning Competency: Identify ingredients used in preparing custard;
Demonstrate how to prepare custard;
Follow correct procedure in preparing custard and observe safety and sanitation.
II. CONTENT: How to prepare a custard.
Learning Resources: LM in Cookery 9 pp. 195
Laptop, LCP Projector
Measuring tools, llanera, double broiler, egg beater and spoon for testing.
Eggs, sugar, condense milk, evaporated milk
III. PROCEDURE:
Teacher’s Activity Student’s Activity
Good morning everyone!
Who is absent today?
Very good!
Before we start, please pick the pieces of
papers scattered around. It’s always good
to start with a clean surrounding.
A. Review
In our previous meetings, you prepared
cream desserts. What again are those
cream desserts that you prepared?
Very good!
Can you still remember the procedure that
you followed in preparing these cream
desserts?
Very good! Can you then just quickly tell
the class how you prepared ice cream.
Very good!
B. Motivation:
Video clip presentation
1. Today, you will watch a video
presentation and I would like you to
observe carefully what will be prepared.
If possible, take down important notes
which you can use in a
group activity that you will do later.
2. What is the video presentation all
about?
Yes, that’s correct. Leche flan is also
Good morning Ma’am!
None Ma’am.
Yes ma’am.
Quick Oreo Cream, ice cream
Yes ma’am
In a large bowl, we put the all-purpose
cream, condensed milk and the
chocolate. Mix using an electric mixer or
wire whisk until it becomes foamy. Then
put the mixture in a container. Cover
and put in the freezer.
The students watch the short video
presentation.
Ma’am the video is all about preparing
leche flan.
2. called custard which is classified under
hot dessert. What then is our lesson for
today?
Exactly!
C. Presentation:
Activity: (Differentiated)
This time, I would like you to go to your
own groupings. Based from the video that
you have watched, you are going to do the
activity that your group will draw.
Remember, this is a group work therefore
everybody should cooperate for a better
grade. You are given only 5 minutes to do
this and while you do it please minimize
noise. When you are done, post on the
board your work. Did you understand class?
One representative from your group
will now come and draw your lot. What is
written on the paper will be the task of
your group.
Your time starts now.
(Activities to be done are the following:
A. write all the needed ingredients in
preparing leche flan
B. Enumerate all the tools and
equipment needed in preparing leche flan.
C. Fill up the market list in order to
know how much will you spend in
preparing leche flan
D. Come up with the correct procedure
in preparing leche flan by arranging
correctly the jumbled steps.
E. List down the safety precautions that
you should observe in preparing leche
flan.)
(After 5 mins.) Time is up! You may now
paste your work on the board and we listen
from the reporter of Group 1 followed by
the other groups.
(After each reporter, the class will check
the work)
D. Analysis
1. How did you feel about the activity
that you have just done?
Ma’am, it’s about preparing custard.
Yes ma’am.
(The learners will do what is asked of
them to do.)
Ma’am we enjoyed.
3. 2. What do you expect to do after those
activities that you did?
Exactly, that what you are going to
do today.
But before that, I would like everyone
to read our learning objectives.
D. Abstraction
Teacher’s Demonstration
This time, I would like you to watch
me prepare a caramel custard. Please
observe carefully because later you will
also have you turn to make your own.
First, let’s have a mise in place. As you see
here, everything is set from measuring to
preparations. Same as the tools are ready.
In food preparation, there are important
reminders that we should always observe.
Some of them were given by group 5 a
while ago. May I request someone to
please read. (Calls on students to read)
Thank you for reading. I hope these
reminders will always be observed every
time you prepare food.
Here are the ingredients that we are going
to use in preparing Caramel Custard.
1 cup sugar
8 large eggs
1 big condensed milk
1 big evaporated milk
2 teaspoons vanilla extract
Somebody will please read the first step.
(While a student reads the steps, the
teacher will demonstrate.)
Ma’am we will prepare custard
Objectives:
At the end of the lesson the students
should be able to:
Identify ingredients used in
preparing custard;
Demonstrate how to prepare
custard;
Follow the correct procedure in
preparing custard and observed
safety and sanitation.
IMPORTANT REMINDERS:
1. OBSERVE cleanliness.
2. REMOVE all your hand accessories.
3. WASH your hands properly.
4. WEAR complete working outfit.
5. PROPER handling of tools should be
observed to avoid accidents.
Yes ma’am.
1. In a llanera, put 3 tablespoon sugar
and cook over low heat until sugar is
melted and golden. Let it stand for 10
minutes.
4. We go to the next step. Please read.
What is the third step?
Now that I’m done with the demonstration,
can you also do the steps?
Why is it important to follow the proper
procedure in preparing food?
Nice answer!
Very good!
What are the nutrients that we can get
from this kind of food?
Very good answer! But of course, see to it
not to eat too much of this because it may
also be a cause of a health problem like
diabetes because of its sweetness. Every
food that we eat should be in moderation.
Now, do you know already how to prepare
custard?
E. Application
Now it’s your turn to make your custard.
Here’s the rubric for your activity. We have
two rubrics to be used. Everybody read.
2. In a large bowl, beat the eggs, milk,
vanilla and remaining sugar until
combined but not foamy. Pour over
caramelized sugar. Cover the llanera
with foil.
3. Place the llanera into double broiler
and cook custard mixture over low heat
for 25 minutes or until mixture is
thickened. Remove from double broiler
to cool on wire racks.
4. To unmold, run onto dessert plate.
Serve warm or chilled
Yes Ma’am!
Ma’am so that the result will be perfect!
Ma’am so that the food prepared will
taste yummy.
Ma’am the nutrients that we can take
from the caramel custard are calories,
fat, carbs, protein and many more.
Yes Ma’am!
RUBRIC:
PRODUCT
Characteristi
cs
Excellen
t
10 pts.
Good
8 pts.
Poor
6 pts.
Taste With
enough
sauce
Appera
nce
Attractive/A
ppetizing
PROCEDURES
Prepar
ation
Completene
ss of lab
outfit,
ingredients
5. Is our rubric clear?
I will give you 45 minutes to do the task.
Your time will start now!
After 45 minutes….
(Checking of the outputs)
What do you feel while doing your task?
Very good!
Thank you for your cooperation.
Again, what are the ingredients needed in
preparing Custard?
and
utensils.
Cleanli
ness
Was well
groomed
and
observe
sanitary
handling of
food.
Total 40 points
Criteria 5 points 3 points 1 point
Participati
on
All
members
did
participate
One or
two
members
did not
participate
.
Three or
more
members
did not
participat
e.
Discipline All
members
are
working
silently
One or
more
members
are
making
unnecessa
ry noise.
Three or
more
members
are
making
unnecess
ary
noise.
Correctio
ns
No errors
are made.
One or
two
mistakes
are made.
Three or
more
mistakes
are
made.
Promptne
ss
First group
who
finished
the work
Group that
finished
the task
after the
time
allowed.
Last
group/s
who
finished
the work.
Total
points
20 points
Ma’am we feel great!
Ma’am the ingredients needed in
preparing custard are: Eggs, sugar,
condense milk at evaporated milk.
6. Very good!
How can you relate our topic into real life
situation? Or how will you use this Custard
in order to earn money?
Exactly!
Is there any questions or clarifications?
Ma’am by selling it.
None Ma’am.
IV. EVALUATION
Enumerate the following:
A. Ingredients needed in preparing custard
1.
2.
3.
4.
5.
B. Tools needed in preparing custard
1.
2.
3.
4.
5.
V. ASSIGNMENT
Review for your 4th Quarter Assessment.
7. Eggs
Condensed milk
Evaporated milk
Sugar
Vanilla
Llanera
Mixing bowl
Wire whisk
Foil
Rubber scraper
Measuring spoon
Plate
Egg separator
Double broiler or steamer
Fill-up the market list given to your group
Criteria 5 points 3 points 1 point
Participati
on
All
members
did
participate
One or
two
members
did not
participate
.
Three or
more
members
did not
participat
e.
Discipline All
members
are
working
silently
One or
more
members
are
making
unnecessa
ry noise.
Three or
more
members
are
making
unnecess
ary
noise.
8. Correctio
ns
No errors
are made.
One or
two
mistakes
are made.
Three or
more
mistakes
are
made.
Promptne
ss
First group
who
finished
the work
Group that
finished
the task
after the
time
allowed.
Last
group/s
who
finished
the work.
Total
points
20 points
A. write all the needed
ingredients in preparing leche flan
B. Enumerate all the tools and
equipment needed in preparing leche
flan.
9. C. Fill up the market list in order
to know how much will you spend in
preparing leche flan
D. Come up with the correct
procedure in preparing leche flan by
arranging correctly the jumbled
steps.
E. List down the safety
precautions that you should observe
in preparing leche flan.
In a llanera, put 3 tablespoon
sugar and cook over low heat
until sugar is melted and
golden. Let it stand for 10
minutes.
10. In a large bowl, beat the
eggs, milk, vanilla and
remaining sugar until
combined but not foamy.
Pour over caramelized sugar.
Cover the llanera with foil.
Place the llanera into double
broiler and cook custard
mixture over low heat for 25
minutes or until mixture is
thickened. Remove from
double broiler to cool on wire
racks.
To unmold, run onto dessert
plate. Serve warm or chilled