A important presentation about pasta for bachelors level presentation if you are presenting in your class. jus chaNge the cover Page.....
Contents:
-Pasta and noddles
-making of pasta
-types of fresh and dry pasta
-intresting Facts
-Matching pasta with sauce
Thank you
Powerpoint presentation of "Soups" in Principles of food production.
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Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
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xoxo
-Jovi
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
Powerpoint presentation of "Seasoning and flavoring herbs and spices" 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
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.
The staple food of Italian cuisine, pasta is a world favorite. Whether you’re in Europe, or Asia – you’ll find pasta lovers everywhere.
Here are some types of pasta – and check out how you can use these varieties to create delectable pasta dishes for you and your family!
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.
The staple food of Italian cuisine, pasta is a world favorite. Whether you’re in Europe, or Asia – you’ll find pasta lovers everywhere.
Here are some types of pasta – and check out how you can use these varieties to create delectable pasta dishes for you and your family!
Powerpoint presentation of "Pasta" 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
11 Facts You Probably Didn't Know About PastaJodie Harper
Pasta has been a staple in the Canadian diet for generations, and you probably think you know all there is to know about pasta, right? Wrong! Here are 11 fun facts you probably didn't know about these delicious Italian noodles — including *spoiler alert* the fact that Italy wasn't even the first country where pasta was enjoyed. Shared by: http://rasacatering.sg/
Market Reports on India present the latest report on “Dried Pasta Market in India”,
The research handbook acts as an essential tool for companies active or planning to venture in to India's Dried Pasta (Pasta & Noodles) market.
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
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-Jovi
Powerpoint presentation of "Egg Basic" in Principles of food production (.
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-Jovi
Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
It is eaten with great relish all over the world. Macaroni: Macaroni is a tube-shaped pasta and is the most famous elbow macaroni of its kind worldwide Another unique and delicious form of pasta is called fettuccine, which is very popular in Roman and Tuscan cuisine. This straight and solid form of fettuccine is usually made from flour and eggs. This form of pasta is most popular in Pakistan after Italy. Which is eaten with roasted chicken legs and white sauce
ItalFoods is the primary Distributor and Importers of Italian Foods, Pasta, Cheese & Dairy, Spices, Sauces & Soups, oil & Vinegar, Olive oil, Tuna, Cake and cookie in San Francisco, Bay Area and California.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
3. The word pasta comes from the Italian word
for paste, meaning a combination of flour and
water. Pasta is a staple food of traditional
Italian cuisine.
4. History OF PASTA
The Chinese first started eating noodles about
1,000 years ago. Many people believe that Marco
Polo, the famous Italian explorer, first took
noodles from China to Italy. However, Italians
were already making pasta before that. Italian
sailors travelled a long way to look for business.
They needed food that would keep fresh for a long
time. So they learned how to dry pasta.
7. In Italy most people think that Pasta was brought to
them by Marco Polo in the 13th century. But some
think he didn’t make it into proper China.
So there is a bit of a mystery. Who invented Pasta?…
Chinese or Italians.
The Chinese do have allot of different types of Pasta,
but the thing is that so did other cultures.
In any case the Italians have the best Pasta and make
the best dishes.
8. .
Pasta
in the W est
(e.g. Italy, E ngland, France,
A ustralia, etc.)
N oodles
in A sia
(e.g. Japan, C hina, M alayisia,
Singapore, etc)
Pasta
is m ade from flour and w ater.
9. People all over Asia eat noodles. Noodles can be made
from rice, beans and seaweed. They can be fresh or dried.
In China noodles are usually fried or cooked in soup.
They can also be served cold. In Malaysia and
Singapore they are cooked with chilli to make them very
spicy. Have you ever eaten spicy noodles? The Chinese
have their own kind of stuffed pasta, called wontons. They
eat wontons with noodles.
PASTA AS NOODLES
12. Pasta is a noodle made from unleavened
dough of a drum wheat flour mixed with
water and formed into sheets or various
shapes. When pasta is made the aim is
to convert the flour of the durum wheat
semolina into an product we can eat.
Pasta is still made in the same way
today, with flour and water. Sometimes
other things are added to change the
colour. You can find green, red and black
pasta, made with vegetables, tomatoes
and even squid
WHAT IS PASTA MADE UP OF?
16. Pasta Shapes
There are more than 600 pasta shapes world wide
Alphabets - This favourite kids'
shape is usually used in soups
for a fun meal anytime
Macaroni - Can be topped with any
sauce, baked, or put in soups, salads
and stir-fry dishes
Rotini ("Spirals" or "Twists") -
Rotini's twisted shape holds bits of
meat, vegetables and cheese, so
it works well with any sauce
17. Jumbo Shells - Best when stuffed with
your cheese, meat or vegetables.
Bow Ties, Farfalle
("Butterflies") - Bow Ties
brighten any meal with their
interesting shape. Thick enough
for any sauce, or make into a
salad or soup
Spaghetti ("A Length of Cord“) -
Spaghetti Bolognese – The UK and
USA’s favourite pasta dish.
18. TYPES OF PASTA
Pasta can be Divided into two types:
I.DRIED PASTA(MACHINE MADE)
II.FRESH PASTA(HOME-MADE)
Capelli d’angelo
(Dried Pasta)
Cappelleti
(Fresh Pasta)
19. Examples Of Dried Pasta
Bavetti- Narrow, oval
flat pasta is known all
over the Italy and can
be plain or made with
eggs.
Bucatini- Long, thin
pasta which looks like
spaghetti but is
slightly chunkier.
Strands are hollow,
rather like inflexible
drinking straws.
20. Examples Of Dried Pasta
Capelli d’angelo- In
Italian, the name of
this pasta is Angel’s
hair, which is
evocative description
for its long strands
Chitarra- Cut on special
wooden frame strung
with wires like guitar
string. Square shaped
rather than long. Used
as alternative to
spaghetti.
21. Examples Of Dried Pasta
Lasagnette- Long flat
pasta looks like
tagliatelle but the
noodles are slightly
wider.
Linguine- In Italian linguine
means tongues and
describes very thin
spaghetti like pasta that
has flattened end. Best
served with olive-oil based
sauce.
22. Examples Of Dried Pasta
Fusilli-These are
spaghetti spirals that
looks like long opened
out corkscrews. Best
served with classic
tomato sauce.
Maccheroni- this is a very
familiar form of pasta. We
know a short of version of
it as macaroni. Long thick
tubes are widely used for
all kinds of sauces.
23. EXAMPLES OF FRESH PASTA
Parpadelle- these flat
noodles may vary from2-
2.5cm/(3/4-1) in wide.
Traditional pappardelle
have wavy edges
Conchigile- These
small shapes come in
different sizes, colors.
One of the best for
trapping sauces.
24. EXAMPLES OF FRESH PASTA
Garganelli- these are made
from very special types of
egg pasta and look like
rigid like scrolls.
Penne- Sometimes
called quills they come
in variety of sizes and
colors, both smooth
and ribbed.
25. EXAMPLES OF FRESH PASTA
CAPALLETTI- Small squares of
dough are folded in triangular
shapes, then two end are
wrapped around and the bottom
edge turned up to make a party
that shape with a brim.
Ravioli- These are
usually square with
fluted edges, but
size and shape vary
enormously.
26. HOW DO WE COOK PASTA?
We cook pasta in boiling water until it is soft.
Then we can mix it with a sauce or eat it cold
in a salad. Sometimes we put pasta in soup.
27. Pairing Sauce to Pasta
Long, flat pasta
(fettuccine & linguine
Tube & twisted pasta
Delicate flavor pasta
Dried pastas
Filled pastas
Smooth light cream
sauces
Heavy sauce (thick
tomato & meat)
Light cream or butter
Hearty meat sauces
Light sauces
29. Why Is Pasta Good for Us?
Calories 189
Fat (g) 0.9
Dietary Fibre (g) 1.7
Protein (g) 6
Carbohydrate (g) 38
Cholesterol (mg) 0
1 Cup of Cooked pasta contains;
32. Pasta tastes delicious and it is also
very good for us. A lot of people love
pasta but the Italians love it the most.
They love it so much that they have a
museum just for pasta!