The document outlines an agenda for a catch up meeting on Friday January 19, 2024. It includes discussions on self harm and suicide warning signs, mental health, and short films on related topics. There will also be an open forum discussion and an art expression activity where participants make abstract art about their current feelings. The meeting aims to check in on participants and provide information on important mental health issues.
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which are to identify sandwich components, suitable breads, fillings, glazes, and prepare sandwiches with proper sanitation. It then presents a PowerPoint on the basic components of a sandwich including structure/base, moistening agent, and fillings. The presentation discusses different types of breads suitable for sandwiches like white bread, whole wheat, rye, buns, rolls, flatbreads, and wraps. It also covers fillings like meats, cheeses, fish, vegetables and spreads like butter and mayonnaise. The overall document provides guidance on selecting ingredients and assembling sandwiches.
The document discusses making burger sauce. It provides instructions on watching an audiovisual presentation about burger sauce, including keeping quiet, observing carefully, and reserving comments. It then decodes a mnemonic code that reveals "burger sauce". The document outlines the ingredients and procedure for making burger sauce and discusses it as a food that may increase cancer risk. It asks the reader to share experiences with burger sauce and compare burger sauce to another condiment. The document concludes with assigning a task related to burger sauce.
Salads can be prepared in many ways using a variety of ingredients like lettuce, vegetables, grains, pasta, fruits or proteins. When preparing a salad, it is important to consider factors like using fresh, high-quality ingredients; making it visually appealing; keeping it neatly arranged; and making it simple without overcrowding ingredients. Proper food combination, recognizable ingredients, and drainage of excess liquid are also essential to preparing a flavorful salad.
Educational facilities refer to all physical properties of a school including grounds, buildings, and facilities within. They are important for opening a school and grounds for closure if substandard. Educational facilities support teaching and learning and can improve education quality. Facility management involves coordinating maintenance and non-core business support services for buildings and must balance costs with providing a safe, functional environment conducive to learning.
Educational facilities play an important role in effective teaching and learning. They are developed based on comprehensive planning that involves stakeholders. Key principles of educational facility planning include maximizing collaboration, building proactive management, and planning schools as neighborhood centers that are accessible to the entire community. School mapping is also an important process that involves analyzing the distribution and capacity of existing schools to identify the need for new or expanded facilities.
This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.
This document provides a business proposal for a bread and beverage business called Bread and Beverage. It outlines the vision, mission, goals and scope of the business. It introduces the business owners and managers. It describes the products being offered, the production process and tools required. It analyzes the market and competitors through a SWOT analysis. Finally, it discusses the business strategies around improving customer service, personal selling and advertising.
The document outlines an agenda for a catch up meeting on Friday January 19, 2024. It includes discussions on self harm and suicide warning signs, mental health, and short films on related topics. There will also be an open forum discussion and an art expression activity where participants make abstract art about their current feelings. The meeting aims to check in on participants and provide information on important mental health issues.
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which are to identify sandwich components, suitable breads, fillings, glazes, and prepare sandwiches with proper sanitation. It then presents a PowerPoint on the basic components of a sandwich including structure/base, moistening agent, and fillings. The presentation discusses different types of breads suitable for sandwiches like white bread, whole wheat, rye, buns, rolls, flatbreads, and wraps. It also covers fillings like meats, cheeses, fish, vegetables and spreads like butter and mayonnaise. The overall document provides guidance on selecting ingredients and assembling sandwiches.
The document discusses making burger sauce. It provides instructions on watching an audiovisual presentation about burger sauce, including keeping quiet, observing carefully, and reserving comments. It then decodes a mnemonic code that reveals "burger sauce". The document outlines the ingredients and procedure for making burger sauce and discusses it as a food that may increase cancer risk. It asks the reader to share experiences with burger sauce and compare burger sauce to another condiment. The document concludes with assigning a task related to burger sauce.
Salads can be prepared in many ways using a variety of ingredients like lettuce, vegetables, grains, pasta, fruits or proteins. When preparing a salad, it is important to consider factors like using fresh, high-quality ingredients; making it visually appealing; keeping it neatly arranged; and making it simple without overcrowding ingredients. Proper food combination, recognizable ingredients, and drainage of excess liquid are also essential to preparing a flavorful salad.
Educational facilities refer to all physical properties of a school including grounds, buildings, and facilities within. They are important for opening a school and grounds for closure if substandard. Educational facilities support teaching and learning and can improve education quality. Facility management involves coordinating maintenance and non-core business support services for buildings and must balance costs with providing a safe, functional environment conducive to learning.
Educational facilities play an important role in effective teaching and learning. They are developed based on comprehensive planning that involves stakeholders. Key principles of educational facility planning include maximizing collaboration, building proactive management, and planning schools as neighborhood centers that are accessible to the entire community. School mapping is also an important process that involves analyzing the distribution and capacity of existing schools to identify the need for new or expanded facilities.
This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.
This document provides a business proposal for a bread and beverage business called Bread and Beverage. It outlines the vision, mission, goals and scope of the business. It introduces the business owners and managers. It describes the products being offered, the production process and tools required. It analyzes the market and competitors through a SWOT analysis. Finally, it discusses the business strategies around improving customer service, personal selling and advertising.
This document discusses different types of sauces that can be used for desserts. It describes sauces as flavored liquid blends that enhance food, while fudge is a soft confection made of butter, sugar and chocolate. There are various kinds of sauces including rich, light, hot and cold sauces. Common thickening agents include starch, cornstarch, cream and eggs. Most dessert sauces fall into custard sauces, fruit purees or syrups. Guidelines are provided for making vanilla custard sauce and storing sauces properly in airtight containers in the refrigerator.
This document outlines a performance task for students to create business plan proposals in groups. It provides instructions that each group must prepare a business plan using a given template. It also schedules presentation dates for groups to present their progress and the final business plan proposals. Guidelines are given for the business plan proposal paper and presentation, including grading criteria for each.
This document provides information on preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. Guidelines are provided for making vanilla custard sauce, including scalding milk, slowly beating hot milk into egg yolks and sugar, and cooking the mixture while stirring. Sauces should be stored in airtight containers in the refrigerator or cool, dry place and used promptly to avoid bacterial growth.
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
The document discusses different types of desserts. It begins by defining dessert as a sweet course served at the end of a meal, usually pastry or ice cream. It then lists reasons for serving desserts such as balancing out a meal and being an opportunity for creativity. The main types of desserts discussed are fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. For each type, characteristics and examples are provided. The document aims to classify and describe different kinds of common desserts.
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
This document classifies and describes different types of desserts. It discusses fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. It also includes a short quiz asking the reader to provide one example for each dessert type and assigns the reader to explain the difference between cold and hot desserts and list common dessert ingredients.
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
1. There are several market forms of meat including fresh meat, chilled meat, frozen meat, cured meat, processed meat, and dried meats.
2. Fresh meat is slaughtered meat that has not been chilled or frozen. Chilled meat is meat cooled to just above freezing within 24 hours of slaughter. Frozen meat is meat cuts frozen to -40°C.
3. Cured meat has been treated with curing agents like salt, nitrates, sugar and spices. Processed meat can include prepared meat products. Dried meats are dehydrated meats like beef jerky.
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
This document discusses storing and reconstituting stocks, soups, and sauces. It provides instructions for properly cooling and storing stocks in the refrigerator for up to five days or freezing for several months. Sauces and starches should be stored in airtight containers in a cool, dry place. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices. The document also lists common storage equipment like glass containers and stock pots, and provides guidelines for assessing students' knowledge of proper storage and reheating methods.
This document discusses food safety best practices for making sandwiches. It identifies two types of sandwiches - ready-to-eat and cooked. For both, effective hand washing and avoiding bare hand contact with food is important to prevent cross-contamination. Special care must be taken with ready-to-eat sandwiches since they involve no kill step to eliminate bacteria. Separate preparation areas and proper temperature control of ingredients is also advised.
The document outlines the key stages of an effective management cycle:
1. Planning - Goals are set at both the organizational and individual levels to ensure alignment. SMART goals are used.
2. Monitoring - Goal progress is regularly tracked through check-ins to address any issues and ensure productivity.
3. Reviewing - A performance review evaluates final results and the process used to achieve goals from both manager and employee perspectives.
4. Rewarding - Recognizing and rewarding success through bonuses, promotions, and recognition increases engagement and motivation.
This document discusses preparing poultry and game dishes. It defines key terms like giblets and different cuts of poultry. It outlines the objectives of identifying market forms and cuts of poultry. It describes the different market forms of poultry like live, whole, dressed, and drawn poultry. It lists the characteristics of live poultry and why it's important to choose healthy chickens. It also explains why determining the proper cuts of poultry is essential before cooking.
This document defines and describes various tools used for measuring, mixing, and baking. It provides details on dry and liquid measuring cups and spoons used to measure ingredients. It also outlines different types of mixing bowls and baking pans like cake pans, muffin pans, and loaf pans used to hold ingredients and bake goods. Additional tools like rolling pins, pastry brushes, cooling racks and others used in the baking process are also defined. Students are assigned to research a cake recipe and demonstrate it in the next meeting using the described tools and equipment.
This document describes different types of cold and hot sandwiches. It outlines 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also outlines 5 types of hot sandwiches: regular hot, open-faced hot, grilled, deep fried, and filled rolls/focaccia/pitta bread served with dips. The document provides details on the composition and preparation of each sandwich type.
This document discusses the differences between administration and management. Administration focuses on creating plans and policies to achieve organizational objectives, while management is the process of implementing those plans. Administration is found in non-profit organizations like governments and hospitals, while management is more common in for-profit businesses. Both administration and management involve planning, organizing, and controlling, but administration is more influenced by public opinion and policies, while management is influenced more by manager decisions. In education specifically, administration focuses on decision-making and policy, while management focuses on goals, staffing, and leading the organization.
Week 4-Techniques in presenting and evaluating soup.pptxKrishaKashmirJose
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
This document discusses different types of sauces that can be used for desserts. It describes sauces as flavored liquid blends that enhance food, while fudge is a soft confection made of butter, sugar and chocolate. There are various kinds of sauces including rich, light, hot and cold sauces. Common thickening agents include starch, cornstarch, cream and eggs. Most dessert sauces fall into custard sauces, fruit purees or syrups. Guidelines are provided for making vanilla custard sauce and storing sauces properly in airtight containers in the refrigerator.
This document outlines a performance task for students to create business plan proposals in groups. It provides instructions that each group must prepare a business plan using a given template. It also schedules presentation dates for groups to present their progress and the final business plan proposals. Guidelines are given for the business plan proposal paper and presentation, including grading criteria for each.
This document provides information on preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. Guidelines are provided for making vanilla custard sauce, including scalding milk, slowly beating hot milk into egg yolks and sugar, and cooking the mixture while stirring. Sauces should be stored in airtight containers in the refrigerator or cool, dry place and used promptly to avoid bacterial growth.
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
The document discusses different types of desserts. It begins by defining dessert as a sweet course served at the end of a meal, usually pastry or ice cream. It then lists reasons for serving desserts such as balancing out a meal and being an opportunity for creativity. The main types of desserts discussed are fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. For each type, characteristics and examples are provided. The document aims to classify and describe different kinds of common desserts.
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
This document classifies and describes different types of desserts. It discusses fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. It also includes a short quiz asking the reader to provide one example for each dessert type and assigns the reader to explain the difference between cold and hot desserts and list common dessert ingredients.
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
1. There are several market forms of meat including fresh meat, chilled meat, frozen meat, cured meat, processed meat, and dried meats.
2. Fresh meat is slaughtered meat that has not been chilled or frozen. Chilled meat is meat cooled to just above freezing within 24 hours of slaughter. Frozen meat is meat cuts frozen to -40°C.
3. Cured meat has been treated with curing agents like salt, nitrates, sugar and spices. Processed meat can include prepared meat products. Dried meats are dehydrated meats like beef jerky.
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
This document discusses storing and reconstituting stocks, soups, and sauces. It provides instructions for properly cooling and storing stocks in the refrigerator for up to five days or freezing for several months. Sauces and starches should be stored in airtight containers in a cool, dry place. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices. The document also lists common storage equipment like glass containers and stock pots, and provides guidelines for assessing students' knowledge of proper storage and reheating methods.
This document discusses food safety best practices for making sandwiches. It identifies two types of sandwiches - ready-to-eat and cooked. For both, effective hand washing and avoiding bare hand contact with food is important to prevent cross-contamination. Special care must be taken with ready-to-eat sandwiches since they involve no kill step to eliminate bacteria. Separate preparation areas and proper temperature control of ingredients is also advised.
The document outlines the key stages of an effective management cycle:
1. Planning - Goals are set at both the organizational and individual levels to ensure alignment. SMART goals are used.
2. Monitoring - Goal progress is regularly tracked through check-ins to address any issues and ensure productivity.
3. Reviewing - A performance review evaluates final results and the process used to achieve goals from both manager and employee perspectives.
4. Rewarding - Recognizing and rewarding success through bonuses, promotions, and recognition increases engagement and motivation.
This document discusses preparing poultry and game dishes. It defines key terms like giblets and different cuts of poultry. It outlines the objectives of identifying market forms and cuts of poultry. It describes the different market forms of poultry like live, whole, dressed, and drawn poultry. It lists the characteristics of live poultry and why it's important to choose healthy chickens. It also explains why determining the proper cuts of poultry is essential before cooking.
This document defines and describes various tools used for measuring, mixing, and baking. It provides details on dry and liquid measuring cups and spoons used to measure ingredients. It also outlines different types of mixing bowls and baking pans like cake pans, muffin pans, and loaf pans used to hold ingredients and bake goods. Additional tools like rolling pins, pastry brushes, cooling racks and others used in the baking process are also defined. Students are assigned to research a cake recipe and demonstrate it in the next meeting using the described tools and equipment.
This document describes different types of cold and hot sandwiches. It outlines 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also outlines 5 types of hot sandwiches: regular hot, open-faced hot, grilled, deep fried, and filled rolls/focaccia/pitta bread served with dips. The document provides details on the composition and preparation of each sandwich type.
This document discusses the differences between administration and management. Administration focuses on creating plans and policies to achieve organizational objectives, while management is the process of implementing those plans. Administration is found in non-profit organizations like governments and hospitals, while management is more common in for-profit businesses. Both administration and management involve planning, organizing, and controlling, but administration is more influenced by public opinion and policies, while management is influenced more by manager decisions. In education specifically, administration focuses on decision-making and policy, while management focuses on goals, staffing, and leading the organization.
Week 4-Techniques in presenting and evaluating soup.pptxKrishaKashmirJose
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
3. Topic Howone
How to get an answered prayer
How do I get my prayers to be
answered?
4. Ask, Seek and Knock
• Persistence/Pagpupursige o pag pupumilit
• Is a way of admission when the way is closed.
5. Lucas 11:5-8
5 Sinabi pa rin niya sa kanila, “Ipalagay nating isang
hatinggabi, isa sa inyo'y nagpunta sa isa ninyong
kaibigan at nakiusap, ‘Kaibigan, pahiram muna ng
tatlong tinapay. 6 Dumating kasi ang isa kong kaibigang
naglalakbay at wala akong maihain sa kanya!’ 7 At ganito
naman ang sagot ng kaibigan mong nasa loob ng bahay,
‘Huwag mo akong gambalain! Sarado na ang pinto at
nakahiga na kami ng aking mga anak. Hindi na ako
makakabangon para bigyan ka ng kahit ano.’
6. 8 Sinasabi ko sa inyo, hindi man siya bumangon dahil sa
kanilang pagiging magkaibigan, babangon siya upang
ibigay ang hinihingi ng kaibigan dahil sa pagpupumilit
nito. 9 Kaya't sinasabi ko sa inyo, humingi kayo at kayo'y
bibigyan; humanap kayo at kayo'y makakatagpo; kumatok
kayo at kayo'y pagbubuksan. 10 Sapagkat ang bawat
humihingi ay tatanggap; ang bawat humahanap ay
makakatagpo; at ang bawat kumakatok ay pagbubuksan.
7. 11 Kayong mga ama, bibigyan ba ninyo ng ahas ang inyong
anak kung ito'y humihingi ng isda? 12 Bibigyan ba ninyo
siya ng alakdan kung siya'y humihingi ng itlog? 13 Kayo
ngang masasama ay marunong magbigay ng mabubuting
kaloob sa inyong mga anak. Lalo na ang inyong Ama na
nasa langit, na magbibigay ng Espiritu Santo sa mga
humihingi sa kanya!”[b]
11. Ngunit alam ng LALAKI ang maaari nyang gawin
upang masolusyonan ang kanyang problema.
Mayroon syang KAIBIGAN na mayroon ng
knyang KAILANGAN
12. ANG LALAKI ay pumunta sa kanyang kaibigan
upang HUMINGI, HUMANAP AT KUMATOK
Ngunit hindi siya pinagbuksan at siya ay
tinanggihan.
Dahil, HATINGGABI na.
13. 8 Sinasabi ko sa inyo, hindi man siya bumangon
dahil sa kanilang pagiging magkaibigan,
babangon siya upang ibigay ang hinihingi ng
kaibigan dahil sa pagpupumilit nito.