This document provides guidelines for preparing different types of salads, including vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads. Key points emphasized include cutting vegetables close to serving time, thoroughly chilling and draining ingredients, combining complementary flavors and textures, and presenting salads attractively with a focus on color, simplicity and neatness. Proper storage and handling of ingredients is important to maintain quality and freshness.
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!
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.
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.
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
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A Strategic Approach: GenAI in EducationPeter Windle
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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
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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
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
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Model Attribute Check Company Auto PropertyCeline George
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Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
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TESDA TM1 REVIEWER FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
GUIDELINES FOR MAKING SALADS.pptx
1. 1. Why is it important to consider the
guidelines in the preparation of
salads?
2. Explain the importance of misé and
place in the production of salads?
3. 1. Neat, accurate cutting of ingredients is
important because the shapes of the
vegetables add to eye appeal.
2. Cut vegetables as close as possible to serving
time or they may dry or shrivel at the edges.
3. Cooked vegetables to a firm, crisp texture
and good color.
4. 4. After cooking, vegetables must be
thoroughly drained and chilled before using.
5. Starches, pastas and legumes should be
cooked until completely tender but not
overcooked.
5. 6.Vegetables are sometimes marinated or
soaked in a seasoned liquid before being made
into salad.The marinade is usually some form
of oil and vinegar dressing that also serves as
the dressing for the salad. Do not plate
marinated salads too far ahead of time because
the lettuce base will wilt.
6. 7. Grains and pastas may also be marinated for
a short time. If marinated too long, pasta
absorb too much liquid and become very soft.
Legumes should not be allowed to stand longer
in a marinade because the acid toughen the
proteins in the beans.
8. 1. Cooked ingredients must be thoroughly
cooled before being mixed with
mayonnaise and the completed salad
mixture must be kept chilled at all times.
2. Leftover such as chicken meat or fish which
have been handled according to the rules of
good sanitation and food management can be
used for making bound salads.
9. 3. Potatoes for salads should be cooked whole before
peeling and cut in order to preserve nutrients.
4. Crisp vegetables like celery, green peppers, carrots,
chopped pickles, onions and water chestnuts are used.
5. Bland ingredients like potatoes and some foods maybe
marinated in seasoned liquid such as vinaigrette before
being mixed with mayonnaise and other ingredients.
10. 6. Fold in thick dressings gently to avoid
crushing or breaking the main
ingredients.
7. Bound salads are portioned using scoop
to give height and shape to the salad.
8. For plated salads, serve on a base with
greens and choose attractive, colorful
garnishes when appropriate
12. 1. Fruit salads are often arranged, mixed or
tossed of most fruits that are delicate and
easily broken. An exception is theWaldorf
salad, made of firm apples mixed with nuts,
celery and mayonnaise based dressing.
2. Broken or less attractive pieces of fruit
should be placed on the bottom of the salad
while more attractive pieces arranged on top.
13. 3. Some fruit discolor when cut and should be
dipped into an acid such as tart or fruit juice.
4. If both vegetables and fruits salads are being
prepared, vegetables salad should be prepared
first.
5. Drained canned fruits well before mixing
them in the salad.
6. Dressings for fruit salad are usually sweet,
but fruit juices are used to add tartness.
15. 1. Prepare and season each ingredients
separately and evaluate the flavor and
quality.
2. Arrangements maybe plated ahead of
time and add delicate ingredients just
before serving.
16. 3. Flavors and textures of all
ingredients should provide pleasing
contrast
4. Observe general concepts of
plating and presentations of output.
18. 1. Observe the correct proportion of gelatin
and liquid.Too much gelatin makes a stiff,
rubbery product while too little makes a soft
product that will not form the desired shape.
2.To dissolve unflavored gelatin, stir it in cold
liquid to avoid lumping and let it stand for 5
minutes to absorb water.Then heat it until
dissolves, or add hot liquid and stir until
dissolved.
19. 3.To dissolve sweetened, flavored gelatin, stir it
into boiling water. It will not lump because the
gelatin granules are held apart by sugar granules.
4. For quick setting, dissolve the gelatin to half of
the volume of liquid and the other half is cold
water to lower the temperature. For even faster
setting, add crushed ice in an equal volume of cold
water, stir until the ice is melted.
20. 5. Do not add raw pineapple and papaya
to gelatin salads because these fruits
contain enzymes which dissolves gelatin.
6. Canned fruits and other juicy items
must be well drained before adding
because they will watered down the
gelatin.
21. To unmold gelatin if it is firm
- Loosen it by dipping a small pointed knife in
warm water and running the tip of it around the
top edge of the molded gelatin.
- Dip the mold into hot water for 1 – 2 seconds
- Quickly moisten tips of the fingers and gently
pull gelatin away from edge
Refrigerate gelatin salads.
23. Procedure for Quantity Salad Production
1. Prepare all ingredients.Wash and cut greens,
fruits, vegetables, and garnishes. Prepare cooked
vegetables and mix bound and marinated salads.
Have all ingredients chilled.
2. Arrange salad plates on worktables. Line them
up on trays for easy transfer to refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all plates.
24. 5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green
salads until serving.
26. 1. Quality of ingredients. Salad is as good as
the quality of its ingredients, so you have to
use ingredients that are fresh, ripe and in
season.
2. Eye Appeal. It should be attractive,
appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a
plate.
27. 5. Contrast and Harmony of colors. Contrast in
color for your garnishing can accentuate the
appearance of the salad.
6. Proper Food combinations. Choose combination
of ingredients carefully. Pineapples and coconut go
well with chicken but not compatible with tuna.
7. Foods should be recognizable. Taste of the food
that you are using as a base should be identifiable
when you taste the salad.The dressing should
dominates the taste.
28. 8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods
cold.
10. Keep it clean and crispy.This is done by
washing greens in large quantity of water and
drain well and removing the green from the
water to allow the dirt to settle to the bottom
of the container.
29. 11. Flavorful.Tempting and stimulating if
prepared and presented properly.
12. Drain all the ingredients well.Water or
excess juices will weaken dressings and will
make your salad look messy.
13. Do not overcook food. Food and ingredients
when overcooked eliminates the color and its
vitamins and minerals as well.