This document provides instructions for properly storing pasta noodles to maximize freshness and prevent spoilage. It discusses storing dry, cooked, fresh, and frozen pasta. Dry pasta can be stored indefinitely in an airtight container in a cool, dry place. Cooked pasta should be refrigerated or frozen and used within a few days to prevent absorption of odors or sauce. Fresh pasta is best used within a couple days but can be refrigerated or frozen for longer storage. Frozen pasta does not need thawing before cooking.
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
Tips for storing and consuming leftover cook riceshoaib rufi
Tips for storing and consuming leftover cook rice
cook rice
Cooked rice is a staple food for many households and a common ingredient in various dishes. However, with busy lifestyles, it is common for cooked rice to be left overnight, which raises the question of whether it is safe to eat. This article will discuss the safety of eating leftover cooked rice and the factors that influence it.
Risk of Bacterial Contamination in cooked rice
Cooked rice left at room temperature for more than two hours poses a risk of bacterial contamination, such as Bacillus cereus. This bacteria can cause food poisoning symptoms such as nausea, vomiting, and diarrhea. To minimize the risk of contamination, cooked rice should be stored in the refrigerator within two hours of cooking and kept below 40°F (4°C).
Leftover cooked rice can be safe to eat if it is stored properly and heated to a minimum temperature of 165°F (74°C). Proper storage and reheating of leftover cooked rice can help reduce the risk of bacterial contamination and ensure it is safe to consume. To enjoy the best quality of leftover cooked rice, it is recommended to consume it within four days of being stored in the refrigerator.
Best methods for storing cooked rice
Cooked rice is a staple food for many households and is a versatile ingredient in various dishes. However, after cooking, it is important to store the rice properly to maintain its quality and prevent spoilage or food poisoning. This article will explore the best methods for storing cooked rice.
Refrigeration
Refrigeration is the most common method for storing cooked rice. Rice should be kept in a container that doesn’t let air in. and placed in the refrigerator within two hours of cooking to prevent the growth of bacteria. Rice stored in the refrigerator should be consumed within four days to ensure its quality and safety.
Freezing
Freezing is another option for storing cooked rice. Rice can be placed in an airtight container or freezer bag and frozen for up to six months. When thawing frozen rice, it is important to thaw it in the refrigerator overnight or by microwave.
Proper Container The type of Container used to store cooked rice is also important. Airtight containers, such as plastic or glass containers, are the best options for storing cooked rice as they prevent the growth of bacteria and keep the rice fresh. Avoid using containers made of materials that can absorb moisture or odors, such as paper or cloth.
Temperature
It is important to store cooked rice at the proper temperature to prevent spoilage or the growth of bacteria. Rice should be stored in the refrigerator below 40°F (4°C) and kept away from raw meat, dairy products, and other foods that can produce harmful bacteria.
Proper storage of cooked rice is essential to maintain its quality and prevent spoilage or food poisoning. Refrigeration, freezing, and using the right Container are the best methods for storing cooked rice. Rice should be stored in a container that doesn’
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
2. Introduction
Proper storage of food is very crucial in keeping food safe
because the manner and temperature of storage will affect the food‘s
susceptibility to bacterial growth, other contaminants, and infestation.
Storing food will not improve its quality, it will only delay the rate of
deterioration, and thus, the proper period of storage should also be
observed.
FIFO (First In, First Out) in storing food is very important.
Though it is a long-time method in store-keeping where the first food
stored should be the first food to be out from the storage it is high
time to make it a habit or put into practice. Write the expiry date, date
received and date of storage to the food package and regularly check
the expiration date.
3. How to Store Pasta Noodles
Pasta is stored in airtight containers.
Pasta noodles are usually sold dry at the
grocery store, allowing you to store them with
other staples in your pantry. Dry noodles have a
long storage life when properly packaged.
Improper storage causes the pasta to become
moist, which leads to mildew. Even without
moisture, pasta can become stale if it's not
stored correctly. Proper storage ensures your
pasta to always taste its best.
4. 1. Dry Pasta
Remove the pasta from the store packaging if the noodles
come in a box or other non-airtight container.
Place the noodles in a sealable plastic bag or other container
that closes tightly. For long noodles, such as spaghetti, use a tall
plastic storage container.
Seal the bag or screw the lid on tightly. Store the pasta in a
cool, dry place. Dry pasta stores indefinitely, but should be used
within two years to prevent loss of flavor. Store dried egg
noodles for up to six months.
5. 1. Dry Pasta
Dried pasta need not to be refrigerated. It can be
stored on the shelf in an airtight container in a dry area that
is not exposed to extreme temperature. Dried pasta can be
stored indefinitely and still be safe to eat but the USDA
recommends storing dried pasta for no more than two years
to obtain the best quality. Some manufacturers will stamp
their packages with a "best if used by" date, which indicates
that the flavor, color and nutritional value may be affected if
used beyond that date.
6. 2. Cooked Pasta
• Add a small amount of
olive oil or butter to help
prevent the pasta from
clumping together while
it is stored. Use only
enough oil or butter to
lightly coat the pasta.
7. 2. Cooked Pasta
To refrigerate, place the pasta
in an airtight plastic bag or an
airtight container and place in
the refrigerator. To freeze,
place in an airtight plastic
freezer bag and press out as
much excess air as possible
and place in the freezer.
8. 2. Cooked Pasta
If storing sauced pasta,
eat within 1 to 2 days to
prevent it from absorbing
too much sauce.
9. 2. Cooked Pasta
When refrigerating or
freezing cooked pasta, be
sure it is stored in a well-
sealed container so that it
does not absorb any odor.
10. 2. Cooked Pasta
If you have an entire
lasagna or pasta dish to
refrigerate or freeze, it can
be left in the baking dish
and tightly covered before
storing.
11. 2. Cooked Pasta
The lasagna and baked pasta
dishes can be refrigerated for 3
or 4 days or they can be placed
in a freezer and kept for
approximately 3 months. If
frozen, the pasta dish should
be thawed in the refrigerator
and not on the kitchen
counter.
12. 3. Fresh Pasta
• Fresh pasta should ideally be used on the same day as
manufactured. This is not always possible, but if it is used
within the next two days it will give adequate results.
After this it tends to crack through excess drying. It must
be stored, keep it well-covered in the fridge, to minimize
the risk of this happening. Frozen filled pastas will keep
for up to three months if held at -18oC or lower.
13. 3. Fresh Pasta
• Fresh pasta can be stored in the refrigerator for 2 or 3
days. If the pasta will not be used within that time, it can
be frozen and stored in the freezer for 2 to 3 months.
Homemade pasta can be stored in the refrigerator for 1
or 2 days or frozen for 2 to 3 months. Homemade pasta
can also be allowed to dry thoroughly and then placed in
a plastic bag or airtight container. The length of time it
will take to dry will vary depending on the type of pasta
and its size, shape and thickness. If dried completely, the
14. 3. Fresh Pasta
• pasta can then be stored in a cool dry place for a
couple of months. If you are going to use the pasta
on the same day as it is made, you can allow it to dry
on a clean towel for a couple of hours before you
cook it unless it is stuffed pasta. Stuffed pasta, such
as ravioli, should be cooked within half an hour,
otherwise it will begin to discolor and become damp.
15. 3. Fresh Pasta
• If it is not going to be cooked
immediately it should be
placed on a lightly floured
towel that is placed on a
baking sheet, sprinkled lightly
with flour, and then placed in
the freezer. Once they are
frozen they can be stored in a
freezer proof bag or wrap and
then place it in the freezer for
8 or 9 months.
16. 4. Frozen pasta
• Frozen pasta does not have to be thawed before it is
cooked. Just place the frozen pasta into boiling water
and reheat it. It will need to cook a little longer than
unfrozen pasta.
17. Tips & Warnings
• Store pasta sauce separate from the noodles,
otherwise the noodles will become mushy.
• You can freeze cooked pasta but it may be too soft
once thawed. Use frozen pasta in baked dishes so the
softer texture is not noticeable.