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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
Dry heat cooking method
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Here are the key steps to making Cream of Potato Soup:
Ingredients:
- Potatoes
- Onions
- Butter
- Chicken or vegetable stock
- Milk or cream
- Salt and pepper
Procedure:
1. Peel and dice potatoes and onions.
2. Melt butter in a pot and sauté potatoes and onions until softened.
3. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender.
4. Puree soup using an immersion blender or regular blender until smooth and creamy.
5. Return pureed soup to pot and stir in milk or cream. Add salt and pepper to taste.
6. Heat through but do
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Mga batayang kaalaman sa wika
Nakapaloob dito ang kalikasan at kahulugan ng wika ayon sa mga eksperto.
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This document discusses principles of poultry cookery and causes of food spoilage from contamination. It provides guidelines for cooking poultry based on the bird's maturity and fat distribution. It recommends cooking poultry at low to moderate heat and stuffing immediately before roasting. The document also notes that poultry should be eaten immediately after cooking or refrigerated, and leftover stuffing should be stored separately. It lists failure to properly refrigerate or thoroughly cook food, infected food workers, and cross-contamination as causes of food spoilage from contamination.
Portion control
This document discusses portion control, which involves standardizing the amounts of food served to ensure correct portions and minimize waste. It establishes standard portion sizes based on costs, customer needs and preferences. Proper portion control requires using accurate tools and techniques for measuring, weighing and dividing foods into uniform portions. It aims to provide consistent, attractive portions of food while controlling food costs.
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This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
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The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
appetizers-150724065849-lva1-app6891 (1).pdf
Appetizers are small portions served before a meal to stimulate appetite. They can be solid or liquid and should be colorful, attractive presentations. Cocktails are generally served chilled and can be liquid or solid foods cut into bites. Common cocktail ingredients include fruit juices, seafood, vegetables mixed with sauces. Canapés are small savory items served hot or cold on bread or crackers. They should be petite, colorful, and eye-catching. Hors d'oeuvres are appetizers meant to stimulate appetite through presentation and taste. They include items like caviar, smoked salmon, oysters. Petite salads are also used as appetizers and can include ingredients like tuna, potatoes,
Recipes
This document contains recipes for various dishes including:
1) Upo Guisado, a Filipino pork and vegetable stew, baked green bean fries, creamy mushrooms, and spinach gratin.
2) A Cajun style meatloaf, ricotta meatballs, lime cilantro chicken, and beef noodle casserole.
3) Additional recipes for ampalaya con carne, cucumber pineapple salad, stir fried beans, and several other main dishes and sides.
Promote Food and Beverage Products
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
Pr appetizers and hors d’oeuvre
The document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bite-sized items typically served before a meal, while appetizers are small portions served as the first course. Composed hors d'oeuvres combine multiple elements, like fillings in tartlets or profiteroles. Proper presentation is important, such as keeping seafood cold on ice. The document also covers topics like savory mousses, types of caviar, and how appetizers are used in different types of menus.
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
Dry heat cooking method
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Soups
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
Week 4-Techniques in presenting and evaluating soup.pptx
Here are the key steps to making Cream of Potato Soup:
Ingredients:
- Potatoes
- Onions
- Butter
- Chicken or vegetable stock
- Milk or cream
- Salt and pepper
Procedure:
1. Peel and dice potatoes and onions.
2. Melt butter in a pot and sauté potatoes and onions until softened.
3. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender.
4. Puree soup using an immersion blender or regular blender until smooth and creamy.
5. Return pureed soup to pot and stir in milk or cream. Add salt and pepper to taste.
6. Heat through but do
Soup
Soup can be served hot or cold, and is classified by consistency and ingredients. Common types include broth, consommé, purée, velouté, cream, bisque, and chowder. Broths are stock-based and may contain herbs, vegetables or meats. Consommés are clarified broths named after their garnishes. Purées are thick soups made by cooking and blending vegetables. Veloutés are thickened with a roux and may have a vegetable or chicken stock base. Creams are thickened with a béchamel sauce and finished with cream. Bisques are shellfish-based soups thickened with rice and cream. Chowders are thickened with
Pr preparation of pates galantine 2 contd
The document provides information on the prerequisites, objectives, and key concepts for a chapter on pâtés. It should be understood that pâtés have five basic types, the four elements of construction are forcemeat, internal garnishes, liners/wrappers, and sealers. Key ingredients for forcemeats include various meats and fats, while internal garnishes can include cured meats, nuts, and vegetables. Pâtés require specific equipment for preparation and are stored and presented in various styles, often accompanied by breads, mustards, or pickles.
Typesofdessert
This document classifies and describes different types of desserts. It identifies 7 main categories: fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. Fruits are described as nutritious, appetizing and easy to prepare desserts. Cheese types are classified by consistency as soft, semi-hard or hard. Gelatin desserts are inexpensive and come in granular or fruit forms. Custards vary as baked or soft and have distinct textures. Puddings include cornstarch, rice and bread. Fruit cobblers are topped with biscuit dough instead of pie crust. Frozen desserts include ice cream,
Accompaniments & Garnishes
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
Mga batayang kaalaman sa wika
Nakapaloob dito ang kalikasan at kahulugan ng wika ayon sa mga eksperto.
Types of soup
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions. Clear soups are light and broth-based while thick soups are thicker and creamier, often made by cooking and pureeing ingredients. Common thick soups include purees, veloutes, bisques, chowders, and cream soups made with vegetables or meat.
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.
10 Egg Recipes.pdf
Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food – eggs are frequently so called. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives
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Week 4-Techniques in presenting and evaluating soup.pptx
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Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 3. Step 1: Click the text box where you want to insert text.
- 4. Step 2. View thumbnail images of the slides in your Powerpoint presentation. Click the slides in your presentation.
- 5. Click the slide thumbnail of the slide you want to edit on the Slides tab. It appears in the slides pane. Powerpoint Design
- 6. Step 3. Click inside the text placeholder. Make sure you click below the title text placeholder.
- 7. Step 4:Highlight the text you want to edit.Drag the cursor across a line of text to select it.
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