Prepare eggs.pptx
•Download as PPTX, PDF•
0 likes•1 view
This presentation provides tips for making effective presentations using awesome backgrounds to engage audiences and capture their attention. It discusses using backgrounds and features of Product A and Product B to enhance presentations.
Report
Share
Report
Share
Recommended
434250258.pdf
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow, releases endorphins, and promotes changes in the brain which help enhance one's emotional well-being and mental clarity.
Conduct-Award-2023.pptx
This certificate is presented to an individual in recognition for upholding the core values of the Department of Education which are being God-fearing, people-oriented, environment-friendly, and patriotic. The certificate was given on July 10, 2023 at Mag-aba National High School in Mag-aba, Pandan 5712 Antique.
Custards, Mousse-Desserts COK 11.pptx
This document discusses different types of custards, foams, and buttercreams used in pastry kitchens. It describes how pastry cream and creme anglaise are thickened custards prepared on the stovetop, while baked custard is cooked in the oven. It also explains how whipped cream, meringue, and other foams are made by incorporating air into ingredients like cream or egg whites. French and Swiss meringue techniques are outlined as well as uses for these items in dessert preparations.
cutsofvegetable-180725042306.pdf
This document describes various cuts of vegetables used in cooking. It lists Julienne as thin strips of 1mm by 1mm by 25mm used for garnishes and stir fries. Jardinière are described as batons of 3mm by 3mm by 18mm used for sautéed preparations. Macedoine are large dices of 5mm used for salads and sautéed dishes. Brunoise are small dices of 2mm used for garnishes and stuffing. It also discusses slicing, chiffonade, paysanne, wedges, chopping and mincing of vegetables.
Sit-Stand-Lesson.pptx
This document provides instructions and information for using a sit-stand workstation. It begins by instructing the user to connect speakers or headphones and find an appropriate volume level. It then explains that commentary will play on slides and can be replayed by clicking the speaker icon. It advises to only click to advance slides or replay audio.
Egg powerpoint template.pptx
This presentation provides tips for making effective presentations using awesome backgrounds to engage audiences and capture their attention. It discusses using backgrounds and features of Product A and Product B to enhance presentations.
prepare poultry for cooking.pdf
This document provides information about poultry and game. It defines poultry as several kinds of fowl used for food, including chicken, turkey, duck, pigeon, and quail. Game refers to birds hunted for food. The document discusses the classification of poultry by age, sex, and weight. It also covers the preparation of poultry for cooking, which involves slaughtering, scalding, defeathering, evisceration, and deboning. Finally, it notes the nutritive value of poultry is 22.6% protein and 76.3% water, with traces of fat, vitamins, and minerals.
basic sauces.pptx
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types are then outlined, including bechamel (made with white roux and milk), veloute (made with blond roux and stock), espagnole (made with brown roux and rich brown stock), tomato sauce, hollandaise (made with egg yolks and butter), and mayonnaise (made with egg yolks, oil, and vinegar/lemon juice). Derivatives of these main sauces are also provided.
Recommended
434250258.pdf
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow, releases endorphins, and promotes changes in the brain which help enhance one's emotional well-being and mental clarity.
Conduct-Award-2023.pptx
This certificate is presented to an individual in recognition for upholding the core values of the Department of Education which are being God-fearing, people-oriented, environment-friendly, and patriotic. The certificate was given on July 10, 2023 at Mag-aba National High School in Mag-aba, Pandan 5712 Antique.
Custards, Mousse-Desserts COK 11.pptx
This document discusses different types of custards, foams, and buttercreams used in pastry kitchens. It describes how pastry cream and creme anglaise are thickened custards prepared on the stovetop, while baked custard is cooked in the oven. It also explains how whipped cream, meringue, and other foams are made by incorporating air into ingredients like cream or egg whites. French and Swiss meringue techniques are outlined as well as uses for these items in dessert preparations.
cutsofvegetable-180725042306.pdf
This document describes various cuts of vegetables used in cooking. It lists Julienne as thin strips of 1mm by 1mm by 25mm used for garnishes and stir fries. Jardinière are described as batons of 3mm by 3mm by 18mm used for sautéed preparations. Macedoine are large dices of 5mm used for salads and sautéed dishes. Brunoise are small dices of 2mm used for garnishes and stuffing. It also discusses slicing, chiffonade, paysanne, wedges, chopping and mincing of vegetables.
Sit-Stand-Lesson.pptx
This document provides instructions and information for using a sit-stand workstation. It begins by instructing the user to connect speakers or headphones and find an appropriate volume level. It then explains that commentary will play on slides and can be replayed by clicking the speaker icon. It advises to only click to advance slides or replay audio.
Egg powerpoint template.pptx
This presentation provides tips for making effective presentations using awesome backgrounds to engage audiences and capture their attention. It discusses using backgrounds and features of Product A and Product B to enhance presentations.
prepare poultry for cooking.pdf
This document provides information about poultry and game. It defines poultry as several kinds of fowl used for food, including chicken, turkey, duck, pigeon, and quail. Game refers to birds hunted for food. The document discusses the classification of poultry by age, sex, and weight. It also covers the preparation of poultry for cooking, which involves slaughtering, scalding, defeathering, evisceration, and deboning. Finally, it notes the nutritive value of poultry is 22.6% protein and 76.3% water, with traces of fat, vitamins, and minerals.
basic sauces.pptx
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types are then outlined, including bechamel (made with white roux and milk), veloute (made with blond roux and stock), espagnole (made with brown roux and rich brown stock), tomato sauce, hollandaise (made with egg yolks and butter), and mayonnaise (made with egg yolks, oil, and vinegar/lemon juice). Derivatives of these main sauces are also provided.
Week-6_Cookery-1.pptx
Week 6 of the 2022-2023 school year focuses on performance standards for calculating costs of production. Costs are computed according to standard procedures and reviewed according to production requirements. The document then provides instructions on calculating markup percentage, which is the difference between the cost of an item and its selling price. It defines markup as the profit per item and explains how to calculate peso markup, percentage markup based on cost, and percentage markup based on selling price through examples. Step-by-step examples are shown for two products to demonstrate calculating markup amounts and percentages.
page 2 Sample worksheet cookery 9.docx
This document outlines the four parts of canapés:
1. The base holds the spread and garnish, such as toasted bread or crackers.
2. The spread is placed on the base to keep the garnish from falling off, like flavored butter or cream cheese.
3. Toppings give color, texture or flavor and can include vegetables, fish, meats or cheeses.
4. Garnishes like berries or herbs make the canapé more appealing.
Culinary-Terms and
Culinary terms that commonly appear on culinary examinations are defined. Key terms include:
Al dente meaning firm to the bite, au gratin meaning topped with cheese and browned, and bain-marie referring to a water bath used to keep foods hot or cook delicate foods gently. Additional terms defined are brûlée, bouquet garni, coulis, croutons, en croute, entrée, flambé, garnish, julienne, marinade, mise-en-place, purée, reduce, roux, and sauté. Knowing the meanings of these culinary terms can help students perform well on culinary exams.
Pastries template.pptx
This presentation provides tips for making effective presentations using awesome backgrounds to engage audiences and capture their attention. It discusses using backgrounds and features of Product A and Product B to enhance presentations.
Gisslen_Chapter_4mod.ppt
This document provides an overview of basic cooking principles and food science concepts. It discusses how heat affects key components of food like proteins, carbohydrates, fats, vitamins and minerals. It explains the three methods of heat transfer and different cooking techniques classified as moist heat or dry heat methods. Cooking methods covered include boiling, simmering, poaching, braising, roasting, broiling, sautéing, deep frying and sous vide. The document emphasizes that a cook's judgment based on understanding these principles is important for ensuring food is properly cooked and reaches the desired doneness.
Culinary-Terms.pptx
Culinary terms that commonly appear on culinary examinations are defined. Key terms include:
Al dente meaning firm to the bite, au gratin meaning topped with cheese and browned, and bain-marie referring to a water bath used to keep foods hot or cook delicate foods gently. Additional terms defined are brûlée, bouquet garni, coulis, croutons, en croute, entrée, flambé, garnish, julienne, marinade, mise-en-place, purée, reduce, roux, and sauté. Knowing the meanings of these culinary terms can help students perform well on culinary exams.
More Related Content
More from TineFrancisco1
Week-6_Cookery-1.pptx
Week 6 of the 2022-2023 school year focuses on performance standards for calculating costs of production. Costs are computed according to standard procedures and reviewed according to production requirements. The document then provides instructions on calculating markup percentage, which is the difference between the cost of an item and its selling price. It defines markup as the profit per item and explains how to calculate peso markup, percentage markup based on cost, and percentage markup based on selling price through examples. Step-by-step examples are shown for two products to demonstrate calculating markup amounts and percentages.
page 2 Sample worksheet cookery 9.docx
This document outlines the four parts of canapés:
1. The base holds the spread and garnish, such as toasted bread or crackers.
2. The spread is placed on the base to keep the garnish from falling off, like flavored butter or cream cheese.
3. Toppings give color, texture or flavor and can include vegetables, fish, meats or cheeses.
4. Garnishes like berries or herbs make the canapé more appealing.
Culinary-Terms and
Culinary terms that commonly appear on culinary examinations are defined. Key terms include:
Al dente meaning firm to the bite, au gratin meaning topped with cheese and browned, and bain-marie referring to a water bath used to keep foods hot or cook delicate foods gently. Additional terms defined are brûlée, bouquet garni, coulis, croutons, en croute, entrée, flambé, garnish, julienne, marinade, mise-en-place, purée, reduce, roux, and sauté. Knowing the meanings of these culinary terms can help students perform well on culinary exams.
Pastries template.pptx
This presentation provides tips for making effective presentations using awesome backgrounds to engage audiences and capture their attention. It discusses using backgrounds and features of Product A and Product B to enhance presentations.
Gisslen_Chapter_4mod.ppt
This document provides an overview of basic cooking principles and food science concepts. It discusses how heat affects key components of food like proteins, carbohydrates, fats, vitamins and minerals. It explains the three methods of heat transfer and different cooking techniques classified as moist heat or dry heat methods. Cooking methods covered include boiling, simmering, poaching, braising, roasting, broiling, sautéing, deep frying and sous vide. The document emphasizes that a cook's judgment based on understanding these principles is important for ensuring food is properly cooked and reaches the desired doneness.
Culinary-Terms.pptx
Culinary terms that commonly appear on culinary examinations are defined. Key terms include:
Al dente meaning firm to the bite, au gratin meaning topped with cheese and browned, and bain-marie referring to a water bath used to keep foods hot or cook delicate foods gently. Additional terms defined are brûlée, bouquet garni, coulis, croutons, en croute, entrée, flambé, garnish, julienne, marinade, mise-en-place, purée, reduce, roux, and sauté. Knowing the meanings of these culinary terms can help students perform well on culinary exams.
More from TineFrancisco1 (6)
Prepare eggs.pptx
- 1. Click to edit Master title style FPPT.com
- 2. Slide Title • Make Effective Presentations • Using Awesome Backgrounds • Engage your Audience • Capture Audience Attention
- 3. Slide Title • Make Effective Presentations • Using Awesome Backgrounds • Engage your Audience • Capture Audience Attention
- 4. Slide Title Product A • Feature 1 • Feature 2 • Feature 3 Product B • Feature 1 • Feature 2 • Feature 3