This document discusses weights and measures used in food production. It defines weights as a measurement of mass using units like ounces and grams, while measures refer to volumes using cups, teaspoons, etc. Common units of weight and volume with abbreviations are presented in a table. Conversion tables show equivalents between English and metric units for solid, liquid and weight measurements. Students are asked to memorize the units and practice converting amounts. Accurate measurement is important for food quality, cost control and consistency. Group activities involve measuring and weighing sample ingredients to calculate averages.
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D....Mary Krystle Dawn Sulleza
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D. Sulleza, (TECHNOLOGY AND LIVELIHOOD EDUCATION, SENIOR HIGH SCHOOL EDUCATION, K-12)
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
IMPORTANCE OF CHEF UNIFORM
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D....Mary Krystle Dawn Sulleza
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D. Sulleza, (TECHNOLOGY AND LIVELIHOOD EDUCATION, SENIOR HIGH SCHOOL EDUCATION, K-12)
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
IMPORTANCE OF CHEF UNIFORM
Calibration and validation ,difference , ph meter and weigh balance calibrati...Divy Patel
Calibration and validation , ph meter and weigh balance calibration SOPs procedure with difference and frequency of doing this hope this will be helpful for you... also comment if needed
Running head: NUTRITION
1
NUTRITION 7
Nutrition
Student’s Name
University Affiliation
Nutrition
Below is my two day diet intake record. The tables include meals, snacks, and all food and beverages eaten from the time I woke up in the morning to the time you go to bed at night.
Diet Intake Record – DAY 1
NAME__________________________________________
____ Friday_____________________22 November 2013______________________
Day
Date
TIME
PLACE
FOOD CONSUMED
AMOUNT
TYPE &
BRAND
HOW PREPARED
ADDITIONAL
INFO
8 am
10 am
11 am
11.30 am
12.30 pm
1 pm
2 pm
3 pm
4 pm
6 pm
8 pm
My House
My House
Town
Car
Home
Home
Home
Out walk
Home
Home
Movie theatre
Whole meal bread
Red plum Jam
Black coffee
Mango juice
Milk
Mango juice
Oat meal
Small pizza
Beef sausages
Coke soda
Chewing gum
Milk shake
Beef burger
Zero
Passion juice
Ice cream
Candy
Pop corns
Diet coke
Fish
Potatoes
Salad:
Tomatoes
Broccoli
Cucumber
Mayonnaise
Ice cream
Popcorns
Pepsi
3 slices
1 tbsp
2 cups
1 glass
1 cup
2 glasses
1 oz
2 slices
2 pieces
1 can
1 packet(small)
1 glass
1 piece
1 can
1 glass
1 piece
1 piece
1 cup
1 can
1/2
2 small
1 medium
1 small(shredded)
2 tbsp
1 cup
2 cups
1 can
Kingsmil
Domino
Farmers choice
Coca cola company
Lyons maid
Coca cola
Lyons maid
coca cola
Toasting
Blended
Blended
Chilled
Baking
Blended
Grilled
Baked
chilled
Sugar free
Strawberries
Sweet passion
Avocado
Strawberry flavor
Diet Intake Record – DAY 2
NAME__________________________________________
_____Saturday______________________23 November 2013____________________
Day
Date
TIME
PLACE
FOOD CONSUMED
AMOUNT
TYPE &
BRAND
HOW PREPARED
ADDITIONAL
INFO
8 am
10 am
12 am
1 pm
2 pm
4 pm
5 pm
7 pm
9 pm
home
home
out
home
home
friends house
friends house
restaurant
bar
milk
Corn flakes
margarine
sandwich
diet coke
medium pizza
yoghurt
chicken burger
mountain dew soda
chewing gum
oatmeal(whole)
milk
beef burger
diet soda
chicken steak
rice
soda
beer:
Guinness
Pena sol
amarula
1 cup
½ cup
1 tbsp
1 piece
can
1 piece
1 packet(small)
1 piece
1 bottle(small)
2 pieces
1 cup
1 glass
1 piece
1 can
2 pieces
½ cup
1 bottle
coca cola
Coca-Cola
Shake with strawberries
baked
chilled
baking
vanilla
SUMMARY REPORT
Note: kindly key in the data provided in the above tables in the ‘choose my plate’ website for the summary report.GRADE SUMMARY
Activity Number
Activity Title
Possible Points
Your Points
Activity 1
Weekday and Weekend Diet Records
2.0
Activity 2
Reports:
“Meal Summary” for day 1
“Meal Summary” for day 2
“ Nutrients” for Day 1 and 2
“Food Groups and Calories” for Day 1 and 2
6.0
.
A standardized recipe is a set of instructions for preparing a particular dish in a consistent and reproducible manner. These recipes are designed to ensure that a dish is prepared the same way each time it is made, regardless of who is preparing it or where it is being made. Standardized recipes are commonly used in professional kitchens, restaurants, catering businesses, and other food service establishments.
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!
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.
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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.
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
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.
3. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Objectives
At the end of this lesson, the students are
expected to:
Differentiate weights from measures;
Discuss the different units of measurements
used in foodservice industry and their
abbreviations;
Accurately weigh and measure ingredients;
Discuss and realize the importance of
accurate measurement of ingredients to
food production;
Recall the appropriate conversion
factor/equivalent measures without
reference;
4. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
2.1.USAGE OF WEIGHTS AND MEASURES
The careful use of weights and measures is a critical element of a foodservice operations
since accuracy and consistency of the quality in all food products must be attained. It is also
essential for the control of cost.
In the foodservice operation, two types of measurements are essential: ingredients
measurement and portion measurement. Both are very important to attain and maintain a
successful operation.
There are two basic kinds of measurement use in food production, the Metric and English
systems. However, recipe books and other materials use both measures hence, an
understanding of the relationships of the two systems is very important for the quantity and
institutional food producer. Each type has concentrate with a single type only.
5. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Table 2.1 Units of Measure by Weight and Volume with Abbreviations
There are many units for weight and volume, but the ones most common in the
kitchen are listed in Table 2.1
Common Units of Volume in Kitchens Common Units of Weight in Kitchens
Teaspoon tsp or t Ounce oz
Tablespoon Tbsp or T Pound lb or #
Cup C or c Gram g or grm
Pint pt Kilogram kg
Quart qt Kilo k
Gallon gal or G
Milliliters ml
Liter L or li
6. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Common English and Metric Conversion
Solid
1 pinch= 1/8 t
(approx.)
1 cup = 16T
1 T = 3t
1 T = 15ml = 15g
1 t = 5ml = 5g
Weight
Measurement
1 pound = 16oz
1 ounce =
28.35grams
1 pound = 454
grams
2.2 pounds=
1kilogram
Liquid
Measurement
0.946 quart= 1 liter
1 pint = 2cups
1 pint = 480ml
1 cup = 240ml
Metric Conversion
1liter = 1000ml
1 centiliter = 100ml
1 deciliter = 10ml
1 kilogram = 1000g
1 centigram = 100g
1 decigram =
10grams
1 gram = 1ml
7. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Note: Conversion of English to Metric system may vary depending on the ingredient
being used. For example a cup of sugar would be heavier than a cup of flour when
converted to grams. Therefore care should be taken in such conversions as illustrated
by the table on common weights.
Gallon Conversion
1 gallon
(128 oz)
4 quarts
(1qt=32 oz)
8 pints
(1pt=16 oz)
1 gallon
(128 oz)
=
=
=
=
= =
8. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Self-assessment (Assignment):
Memorize the following:
Units of Measure by Weight
and Volume with Abbreviations
Conversion Table
a) Solid Measurement
b) Liquid Measurement
c) Weight Measurement
d) Metric Conversion
e) Gallon Conversion
In front of the mirror recite the
conversion table. Refrain from
opening the module or scrolling
down the ppt slide with
conversion table so as to test
your knowledge properly.
9. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Asynchronous -Group Activity # 1: Measuring
Ingredients
At home, prepare the following ingredients
(available only) and other materials:
• sugar (powdered sugar/washed
sugar/brown sugar/white sugar)
• Coffee
• Creamer
• Salt,(rock or iodize)
• Pepper (ground/whole)
• Flour (any kind)
Tools
Kitchen scale
Sifter or strainer
Measuring spoon
Measuring cup
Spatula or knife
Ballpen or pencil
Calculator
Bond paper
Paper towel or tissue
Bowl or plate
Deadline of submission:
BSENT 2A March 20, 2021
BSENT 2B March 19, 2021
11. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
(e)
(f) Weighed
ingredients must
recorded in a tabulated
form.
12. Prof. Rowena R. De Leon
ENT 106: Pricing & Costing
Sample tabulated form:
Ingredient Volume Group 1 Group 2 Group 3 Average
Ex.
All purpose
Flour
1 cup 113grams 114 grams 118 grams 115 grams
To get the average:
Average= Results of group 1(113g) + results of group 2(114g) + results of group 3(118g)
3
Average= 115 grams (approximate weight)/cup of all purpose flour
The grouping is as
follows:
Group 1, 4, & 7
Group 2, 5, & 8
Group 3, 6, & 9 or
1