The document discusses poultry and game meats. It defines poultry as several domesticated birds used for food, including chicken, turkey, duck, pigeon, and quail. Game refers to birds hunted for food. The document outlines the classification of poultry by age, sex, and weight. It also details the preparation of poultry for cooking and notes that poultry provides protein, water, and some fat and vitamins.
Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production
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Powerpoint presentation of "Moist 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
Varieties of pasta, GRAIN, AND FARINACEOUS DISHESPadme Amidala
A farinaceous dish refers to dishes made from pasta, noodles, rice, polenta or gnocchi.
Farinaceous commodities are highly nutritious and provide energy and dietary fibre and they include starchy flours, cereals, pulses, starchy vegetables and even parts of trees!
Varieties of pasta, GRAIN, AND FARINACEOUS DISHESPadme Amidala
A farinaceous dish refers to dishes made from pasta, noodles, rice, polenta or gnocchi.
Farinaceous commodities are highly nutritious and provide energy and dietary fibre and they include starchy flours, cereals, pulses, starchy vegetables and even parts of trees!
LESSON 1 PREPARE AND COOKING MEAT GRADE 10manwithoutapfp
In this lesson, Grade 10 students will learn the essential skills and techniques for preparing and cooking meat. Understanding how to properly handle and cook meat is crucial for both culinary enthusiasts and aspiring chefs. The lesson will cover various aspects, including selecting quality cuts of meat, proper handling and storage techniques, as well as different cooking methods to enhance flavor and texture.
Key Learning Objectives:
Understanding Meat Selection: Students will learn how to identify quality cuts of meat, considering factors such as marbling, color, and freshness.
Proper Meat Handling: Students will be taught proper techniques for handling raw meat to prevent contamination and ensure food safety.
Meat Preparation Techniques: Students will learn basic meat preparation techniques, including trimming, portioning, and tenderizing.
Cooking Methods: The lesson will cover different cooking methods such as grilling, roasting, braising, and pan-searing, along with appropriate seasoning and flavoring techniques.
Food Safety Practices: Emphasis will be placed on maintaining proper hygiene and sanitation practices throughout the meat preparation and cooking process to prevent foodborne illnesses.
Instructional Materials:
Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods.
Demonstration Videos: Videos showing step-by-step instructions for meat preparation and cooking methods.
Recipe Cards: Simple yet flavorful recipes that students can follow to practice their skills.
Safety Equipment: Aprons, gloves, and other safety gear to ensure safe handling of raw meat.
Teaching Methodology:
Lecture and Demonstration: The instructor will provide explanations and demonstrations of meat preparation and cooking techniques.
Hands-On Practice: Students will have the opportunity to practice their skills in a supervised kitchen environment, preparing and cooking meat dishes.
Group Activities: Collaborative activities such as recipe development or cooking competitions can encourage teamwork and creativity.
Discussion and Reflection: Class discussions on food safety, flavor profiles, and cooking tips will allow students to deepen their understanding and reflect on their learning.
Assessment:
Practical Skills Assessment: Students will be assessed based on their ability to properly prepare and cook meat dishes, considering factors such as flavor, texture, and presentation.
Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices.
Participation: Active participation in class activities and discussions will be considered in the overall assessment of student engagement and learning.
Overall, this lesson aims to equip Grade 10 students with the knowledge and skills necessary to confidently prepare and cook meat dishes while prioritizing food safety and culinary excellence.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
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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.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
2. OBJECTIVE:
At the end of this lesson, you are expected to:
a. Differentiate poultry and game;
b. Discuss the classification of poultry;
c.Enumerate the preparation of poultry for
cooking;
d. Discuss the nutritive value of poultry.
3. Scrambled Letters
Arrange the scrambled letters to
form the correct word/s. Each word
will be given a couple of second to
show you and guess the correct
word/s.
20. Poultry meat consist of dark and
white muscles.
1.Dark Muscles – are those found in
parts of fowl’s body which are always
used.
21. Dark Muscles of Poultry
These are the legs, thigh,
wings, neck and rib cage.
22. Poultry meat consist of dark and
white muscles
1. Dark Muscles are richer in fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.
23. Riboflavin is a vitamin that is needed
for growth and overall good health.
It helps the body break down
carbohydrates, proteins and fats to
produce energy, and it allows oxygen to
be used by the body.
24. Myoglobin (symbol Mb or MB) is an iron- and oxygen-
binding protein found in the muscle tissue of vertebrates
in general and in almost all mammals. It is
distantly related to hemoglobin[5] which is the iron- and
oxygen-binding protein in blood, specifically in the red
blood cells. In humans, myoglobin is only found in the
bloodstream after muscle injury.
25. Myoglobin is the primary oxygen-
carrying pigment of muscle tissues. High
concentrations of myoglobin in muscle cells
allow organisms to hold their breath for a
longer period of time. Diving mammals such
as whales and seals have muscles with
particularly high abundance of myoglobin.
26. Poultry meat consist of dark and
white muscles
2. White meat – it is simply
the breast of the chicken.
27. Variety meats of poultry and
game
Refers to the meat of such
organs as the gizzard, heart,
kidneys and liver.
28. Preparation of poultry for
cooking
1. Slaughtering and bleeding
2. Scalding
3. Defeathering
4. Evisceration
5. Deboning/Cutting
29. Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.
31. Preparation of poultry for cooking
2. Scalding - immerse (something) briefly
in boiling water for various purposes, such
as to facilitate the removal of skin from fruit
or to preserve meat.
39. Classification of Chicken
Group Activity: Each group will be given a set of
sentences and materials. Each set contains
classification of chicken and their definitions. Each
group are asks to identify the correct definition of the
each classification of poultry. This group activity will
require a leader for each group who will present your
output in front of the class. These activity will last for
only 5 minutes.
40. Chickens and other poultry may
be divided into classes which are
essentially of the same physical
characteristics associated with
age, sex, live weight and/or
breed.
41. 1. Broiler or Fryer
A broiler or fryer is young chicken, usually 9
to 12 weeks of age, of either sex, is tender-
meat with soft, pliable, smooth-textured skin.
a young chicken suitable for roasting,
grilling, or barbecuing.
45. 3. Capon
A capon is a surgically desexed male
chicken usually under 8 months of age.
46. Capons
Since they’ve been castrated, capons don’t develop
in the normal way of a hormone-crazy chicken
teenager. They grow more slowly and put on more
body fat. Because of this, their meat is more tender
and flavorful than that of any other chicken of the
same weight. Capons are great for roasting but can
also be used for braises and poaching.
47. 4. Stag
A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh.
48. 5. Hen or Stewing Chicken
It is a mature female chicken which is
usually more than 10 months of age. It can
also be a called layer.
Chickens (usually hens) over 10 months old
and weighing 5 to 7 pounds
50. 6. Cock or Rooster
It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened
breastbone tip.
Male chickens over 10 months old weighing 6
to 8 pounds
56. What are the different
preparation of poultry for
cooking?
57. What is the nutritive
value/components of
poultry?
58. Post Test
1.Birds such as smites that are hunted for food.
2.Refers to the meat of such organs as the
gizzard, heart, kidneys and liver.
3. A young chicken, usually 9 to 12 weeks of age.
4.A surgically desexed male chicken usually
under 8 months of age.
59. 5.A large chicken about 4 kg. dressed weight which are on sale
especially during the Christmas holiday.
6. Protein content of poultry.
7.Muscle parts of fowl’s body which are always used. These are
the legs, thigh, wings, neck and rib cage.
8.A male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.
9.It is a mature female chicken which is usually more than 10
months of age. It can also be a called layer.
10. A process of removing organs of poultry.
60. 11. The first step in preparing poultry for cooking.
12.Refers to several kinds of fowl that are used as food
and the term includes chicken, turkey, duck, pigeon, and
quail.
13. The last step in preparing poultry for cooking.
14.The process of removing the feather of poultry in
preparation for cooking
15.Male chickens over 10 months old weighing 6 to 8
pounds.
