This document provides information about food preparation processes and cooking methods. It lists common kitchen tools used for slicing, cutting, chopping, grating and other food preparation tasks. It also details several cooking methods like boiling, simmering, steaming, frying, sauteing and baking. Guidelines are provided for safe food preparation and cooking, such as using clean knives and chopping boards, avoiding cross-contamination, and taking safety precautions when using the stove.
Lesson 1 [prepare egg dishes( mise en place)]ramilynnbulgar3
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
The document discusses tools, equipment, and utensils needed for preparing salads, including knives, cutting boards, peelers, citrus zesters, graters, grill pans, salad spinners, mixing bowls, and salad servers. It also covers how to properly store kitchen tools by cleaning and sanitizing them before storage in clean, dry areas protected from contamination. Finally, the document describes different types of salads classified by ingredients, such as green salads, vegetable/grain/legume salads, bound salads, fruit salads, composed salads, and gelatin salads.
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also describes how washing eggs can remove their protective coating and make them more susceptible to bacteria. The document outlines the tools, equipment, and processes used to prepare egg dishes, including cleaning and sanitizing utensils as well as manual and mechanical dishwashing procedures. It emphasizes the importance of cleaning and sanitization in reducing harmful microorganisms.
This document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It lists various cooking materials and utensils commonly found in kitchens such as aluminum, stainless steel, glass, and cast iron. It also describes different types of knives, measuring tools, appliances like refrigerators and ovens, and blenders. Further, it discusses chemicals used for cleaning like detergents, solvents, acids, and ammonia. Finally, it outlines the steps for washing dishes which include scraping, stacking, washing with detergent and hot water, rinsing, and allowing dishes to air dry.
Food preservation methods discussed in the document include drying, freezing, and salting. Drying involves removing moisture from foods either naturally by sun or artificially in an oven to prevent microbial growth. Freezing places foods at very low temperatures to maintain freshness. Salting preserves foods through the use of salt, which can be applied directly or through brining. These methods extend the shelf life of foods and make them available throughout the year while keeping nutrients intact. Proper tools and equipment are also needed for food preservation processes.
This document provides an overview of a Home Economics class for grade 12 students on cookery and food plating. It includes an attendance checklist, classroom rules, and several activities related to evaluating plated foods and the basic elements of food plating. The document outlines guidelines for presenting food attractively on a plate, including using different colors, textures, shapes and proportions. It emphasizes creating balanced and visually appealing presentations that highlight key ingredients.
This document provides information about food preparation processes and cooking methods. It lists common kitchen tools used for slicing, cutting, chopping, grating and other food preparation tasks. It also details several cooking methods like boiling, simmering, steaming, frying, sauteing and baking. Guidelines are provided for safe food preparation and cooking, such as using clean knives and chopping boards, avoiding cross-contamination, and taking safety precautions when using the stove.
Lesson 1 [prepare egg dishes( mise en place)]ramilynnbulgar3
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
The document discusses tools, equipment, and utensils needed for preparing salads, including knives, cutting boards, peelers, citrus zesters, graters, grill pans, salad spinners, mixing bowls, and salad servers. It also covers how to properly store kitchen tools by cleaning and sanitizing them before storage in clean, dry areas protected from contamination. Finally, the document describes different types of salads classified by ingredients, such as green salads, vegetable/grain/legume salads, bound salads, fruit salads, composed salads, and gelatin salads.
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also describes how washing eggs can remove their protective coating and make them more susceptible to bacteria. The document outlines the tools, equipment, and processes used to prepare egg dishes, including cleaning and sanitizing utensils as well as manual and mechanical dishwashing procedures. It emphasizes the importance of cleaning and sanitization in reducing harmful microorganisms.
This document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It lists various cooking materials and utensils commonly found in kitchens such as aluminum, stainless steel, glass, and cast iron. It also describes different types of knives, measuring tools, appliances like refrigerators and ovens, and blenders. Further, it discusses chemicals used for cleaning like detergents, solvents, acids, and ammonia. Finally, it outlines the steps for washing dishes which include scraping, stacking, washing with detergent and hot water, rinsing, and allowing dishes to air dry.
Food preservation methods discussed in the document include drying, freezing, and salting. Drying involves removing moisture from foods either naturally by sun or artificially in an oven to prevent microbial growth. Freezing places foods at very low temperatures to maintain freshness. Salting preserves foods through the use of salt, which can be applied directly or through brining. These methods extend the shelf life of foods and make them available throughout the year while keeping nutrients intact. Proper tools and equipment are also needed for food preservation processes.
This document provides an overview of a Home Economics class for grade 12 students on cookery and food plating. It includes an attendance checklist, classroom rules, and several activities related to evaluating plated foods and the basic elements of food plating. The document outlines guidelines for presenting food attractively on a plate, including using different colors, textures, shapes and proportions. It emphasizes creating balanced and visually appealing presentations that highlight key ingredients.
This document provides information and instructions for a lesson on using and maintaining kitchen tools and equipment. It begins by listing various kitchen tools like graters, measuring cups, wooden spoons, and their purposes. It then discusses common materials used to make tools like aluminum, stainless steel, and glass. The document lists 29 essential cooking utensils and their uses. It also discusses equipment like refrigerators and microwaves. Learners are instructed to identify tools in images and given tasks to demonstrate proper use, cleaning, and storage of tools.
This document provides information on personal hygiene, food safety, and foodborne illness prevention. It discusses:
1. The importance of rules for personal hygiene and sanitation in food service to prevent illness. Biological, chemical, and physical food hazards are described along with bacteria, viruses, parasites, and fungi as biological hazards.
2. Good personal hygiene practices for food handlers including proper handwashing, avoiding work when ill, wearing clean uniforms and hair restraints, and using gloves properly.
3. Methods for preparing ingredients like washing, peeling, cutting, grinding, and mixing foods. Preliminary cooking techniques like blanching and marinating are also covered.
Q4 LO3- Plate and Present Meat Dishes.pptxMaryMgly
The document provides tips for plating food attractively. It recommends starting with contrasting colors on the plate. Vegetables should be lightly steamed or roasted to bring out their colors. Meat should be seared and rested before serving. Fried foods need careful cooking. Texture is also important. Portion sizes should fill two-thirds of the plate. Sauces and garnishes can be used to enhance flavors and appearances. Plating techniques like layering, drizzling and stacking can make presentations more appealing.
The document discusses various techniques for plating and presenting food attractively. It provides tips for proper food presentation including choosing plates, arranging foods in sections of the plate, varying heights, using garnishes, and playing with color and texture. Specific techniques shown for presenting egg dishes include scrambled eggs, boiled eggs, fried eggs, hard boiled eggs, stuffed eggs, and deviled eggs. Food safety practices and common causes of foodborne illness are also summarized.
This document discusses the qualities needed for food service personnel and the functions of a food service operation. It outlines that food service workers should be physically fit, well-groomed, able to communicate, and have a pleasing personality. The common functions of a food service operation are purchasing, reserving/issuing/storing, preparation, service, and sanitation. It also discusses the importance of quality control in food service and ways to produce quality foods such as using standard recipes and having qualified personnel. Finally, it outlines the proper way to set a dining room table including the various types of tableware, glassware, and linens used as well as guidelines for correct table setting placement.
This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.
This document provides a list of 45 common kitchen tools and utensils that every kitchen needs, along with their uses. It also discusses different materials used to make kitchen tools, including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and wood. The document aims to help students identify, classify, and understand the importance of using appropriate kitchen tools and equipment for cooking. Key tools discussed include knives, measuring cups/spoons, pots/pans, spatulas, peelers, can openers, colanders, serving spoons, and various utensils for tasks like mixing, blending, and food preparation. Equipment like ranges, ovens, refrigerators, blenders and mic
This document provides information about storing excess food and ingredients. It discusses storing dry and wet ingredients in a cool, dry place and labeling items with dates. It also covers properly packing and wrapping leftover food in airtight containers and refrigerating within 2-6 hours. The document encourages converting leftovers into new dishes and reheating food to over 74°C. Learners engage in an activity to discuss food storage situations and suggest new dishes using sample leftovers. They complete a performance task by preparing and documenting a dish made from stored ingredients.
BSc HOTEL MANAGEMENT FOOD PRODUCTION 1st year notesN SENTHIL KUMAR
This document provides information on food safety and preventing foodborne illness. It discusses the three main types of food hazards: biological, chemical, and physical. Biological hazards include bacteria, viruses, parasites, and fungi. Food can become contaminated through improper food handling or cross-contamination. Maintaining good personal hygiene like handwashing and sanitary practices is important for food handlers to prevent spreading germs. Proper preparation, cooking, cooling and storage of foods helps control the growth of harmful bacteria.
The document provides tips for plating and presenting food attractively. It recommends placing carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock from the diner's perspective. Using a variety of heights, odd numbers of items, and colors can make food visually appealing. Garnishes should be edible and enhance the main dishes. Proper plating technique presents food in a way that appeals to all the senses.
This document lists various tools used for cooking eggs along with their descriptions. It includes coodlers, egg cookers, custard cups, omelet pans, piercers, poachers, quiche dishes, egg rings, and souffle dishes. It also mentions egg beaters. The next section discusses types of cleaning agents such as detergents, sanitizers, disinfectants, and abrasive cleaners. General guidelines for safety and hygienic practices in the kitchen are provided.
Lesson 6 - Food Preparation Methods and Techniques.pptxXeng4
This document provides information on various food preparation techniques. It begins by outlining objectives and discussing measurement techniques for dry and liquid ingredients. It then details different cutting techniques like dicing, slicing, and julienne cuts. Various mixing techniques such as beating, folding, and tossing are also outlined. The document concludes by describing coating, cooking, and other preparation methods.
LESSON 1 Clean, Sanitize and Store Kitchen Tools and.pptxCbaJrmsuKatipunan
This document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It discusses recognizing items that need to be cleaned, identifying appropriate cleaning chemicals, and properly preparing cleaning agents. Key steps include cleaning with soap and water, sanitizing with bleach or vinegar, and allowing items to air dry before storage. Proper cleaning and sanitizing of kitchen surfaces is important for food safety.
1. The document provides tips and tricks for easy cooking hacks that even kids can do, including how to prepare ingredients, cook different foods, and maintain kitchen tools and equipment.
2. Some of the hacks include making an egg wash for sealing pastries, peeling tomatoes by simmering them briefly, using two skewers instead of one for grilling to prevent spinning, and cracking eggs on a paper towel for easy cleanup.
3. The document encourages reading recipes fully before starting, tasting food before seasoning, and using techniques like steaming with a lid for perfect sunny-side up eggs or soaking potato slices to remove starch before frying.
Preparing and Cooking Food for Sale.pptxJavar Longcop
The document provides guidance for starting a small business selling snacks in one's community. It discusses factors to consider like available capital, community preferences, necessary cooking utensils and tools, and ideal location. It also includes a table matching common kitchen utensils to culinary activities like blending, boiling, and grating.
This document discusses proper ingredient preparation and handling techniques. It begins by outlining various cutting and preparation methods like washing, chopping, peeling and grinding. It then discusses proper storage of perishable foods like fruits, vegetables, dairy and meat, as well as non-perishables like canned goods and dry goods. Finally, it discusses preparing ingredients in advance through techniques like mise en place to more efficiently streamline meal preparation. Proper handling and storage of ingredients is crucial for food safety and quality by preventing contamination and spoilage. Neglecting these practices can lead to foodborne illness or wasted food.
This document discusses food preservation utensils and equipment. It identifies 10 key tools: 1) mixing utensils, 2) cutting utensils, 3) cooking pans, 4) measuring utensils, 5) mixing bowls, 6) chopping boards, 7) containers, 8) freezers, 9) electric dehydrators, and 10) kitchen mallets. It explains that each tool has a specific use, such as mixing, cutting, cooking, measuring ingredients, combining ingredients, cutting surfaces, food storage, low-temperature food preservation, food drying, and meat tenderizing. The document emphasizes that using quality ingredients and the proper tools is essential for successful food preservation.
Canning is a food preservation method that involves heating foods in jars to kill microorganisms. There are two methods: water bath canning for high-acid foods like fruits, pickles, tomatoes; and pressure canning for low-acid foods like meat.
The summary describes the 10 step process for water bath canning high-acid foods: 1) prepare boiling water bath canner; 2) check jars and lids; 3) preheat jars; 4) fill jars with food, leaving headspace; 5) wipe rims and apply lids; 6) process filled jars in canner for recommended time; 7) allow jars to cool undisturbed; 8) inspect seals; 9) store
This document provides information about cleaning and maintaining kitchen tools, equipment, and premises. It discusses the various tools and equipment found in a kitchen, including knives, pots, pans, blenders, and ovens. It also outlines the proper cleaning and sanitization of these items using chemicals like detergents, solvent cleaners, acid cleaners, chlorine, and ammonia. The document emphasizes the importance of regularly cleaning and disinfecting all surfaces in the kitchen, including walls, floors, and shelves, to reduce health hazards and ensure food safety. Proper safety measures and storage of chemicals is also addressed.
Food preparation is a tedious process that requires thorough planning and organizing of tools, equipment, and ingredients. It involves preparing tools and equipment, assembling and preparing ingredients, planning work processes, and allotting time for tasks. Proper food preparation is important to meet customer taste standards and minimize food waste. Maintaining a clean kitchen is also essential for food safety and complying with health regulations. Regular cleaning and sanitizing of surfaces and equipment is needed to reduce germ levels. Advanced planning can help reduce the time spent on cleaning.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
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This document provides information and instructions for a lesson on using and maintaining kitchen tools and equipment. It begins by listing various kitchen tools like graters, measuring cups, wooden spoons, and their purposes. It then discusses common materials used to make tools like aluminum, stainless steel, and glass. The document lists 29 essential cooking utensils and their uses. It also discusses equipment like refrigerators and microwaves. Learners are instructed to identify tools in images and given tasks to demonstrate proper use, cleaning, and storage of tools.
This document provides information on personal hygiene, food safety, and foodborne illness prevention. It discusses:
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2. Good personal hygiene practices for food handlers including proper handwashing, avoiding work when ill, wearing clean uniforms and hair restraints, and using gloves properly.
3. Methods for preparing ingredients like washing, peeling, cutting, grinding, and mixing foods. Preliminary cooking techniques like blanching and marinating are also covered.
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The document provides tips for plating food attractively. It recommends starting with contrasting colors on the plate. Vegetables should be lightly steamed or roasted to bring out their colors. Meat should be seared and rested before serving. Fried foods need careful cooking. Texture is also important. Portion sizes should fill two-thirds of the plate. Sauces and garnishes can be used to enhance flavors and appearances. Plating techniques like layering, drizzling and stacking can make presentations more appealing.
The document discusses various techniques for plating and presenting food attractively. It provides tips for proper food presentation including choosing plates, arranging foods in sections of the plate, varying heights, using garnishes, and playing with color and texture. Specific techniques shown for presenting egg dishes include scrambled eggs, boiled eggs, fried eggs, hard boiled eggs, stuffed eggs, and deviled eggs. Food safety practices and common causes of foodborne illness are also summarized.
This document discusses the qualities needed for food service personnel and the functions of a food service operation. It outlines that food service workers should be physically fit, well-groomed, able to communicate, and have a pleasing personality. The common functions of a food service operation are purchasing, reserving/issuing/storing, preparation, service, and sanitation. It also discusses the importance of quality control in food service and ways to produce quality foods such as using standard recipes and having qualified personnel. Finally, it outlines the proper way to set a dining room table including the various types of tableware, glassware, and linens used as well as guidelines for correct table setting placement.
This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.
This document provides a list of 45 common kitchen tools and utensils that every kitchen needs, along with their uses. It also discusses different materials used to make kitchen tools, including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and wood. The document aims to help students identify, classify, and understand the importance of using appropriate kitchen tools and equipment for cooking. Key tools discussed include knives, measuring cups/spoons, pots/pans, spatulas, peelers, can openers, colanders, serving spoons, and various utensils for tasks like mixing, blending, and food preparation. Equipment like ranges, ovens, refrigerators, blenders and mic
This document provides information about storing excess food and ingredients. It discusses storing dry and wet ingredients in a cool, dry place and labeling items with dates. It also covers properly packing and wrapping leftover food in airtight containers and refrigerating within 2-6 hours. The document encourages converting leftovers into new dishes and reheating food to over 74°C. Learners engage in an activity to discuss food storage situations and suggest new dishes using sample leftovers. They complete a performance task by preparing and documenting a dish made from stored ingredients.
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The document provides tips for plating and presenting food attractively. It recommends placing carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock from the diner's perspective. Using a variety of heights, odd numbers of items, and colors can make food visually appealing. Garnishes should be edible and enhance the main dishes. Proper plating technique presents food in a way that appeals to all the senses.
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This document provides information on various food preparation techniques. It begins by outlining objectives and discussing measurement techniques for dry and liquid ingredients. It then details different cutting techniques like dicing, slicing, and julienne cuts. Various mixing techniques such as beating, folding, and tossing are also outlined. The document concludes by describing coating, cooking, and other preparation methods.
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1. The document provides tips and tricks for easy cooking hacks that even kids can do, including how to prepare ingredients, cook different foods, and maintain kitchen tools and equipment.
2. Some of the hacks include making an egg wash for sealing pastries, peeling tomatoes by simmering them briefly, using two skewers instead of one for grilling to prevent spinning, and cracking eggs on a paper towel for easy cleanup.
3. The document encourages reading recipes fully before starting, tasting food before seasoning, and using techniques like steaming with a lid for perfect sunny-side up eggs or soaking potato slices to remove starch before frying.
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The document provides guidance for starting a small business selling snacks in one's community. It discusses factors to consider like available capital, community preferences, necessary cooking utensils and tools, and ideal location. It also includes a table matching common kitchen utensils to culinary activities like blending, boiling, and grating.
This document discusses proper ingredient preparation and handling techniques. It begins by outlining various cutting and preparation methods like washing, chopping, peeling and grinding. It then discusses proper storage of perishable foods like fruits, vegetables, dairy and meat, as well as non-perishables like canned goods and dry goods. Finally, it discusses preparing ingredients in advance through techniques like mise en place to more efficiently streamline meal preparation. Proper handling and storage of ingredients is crucial for food safety and quality by preventing contamination and spoilage. Neglecting these practices can lead to foodborne illness or wasted food.
This document discusses food preservation utensils and equipment. It identifies 10 key tools: 1) mixing utensils, 2) cutting utensils, 3) cooking pans, 4) measuring utensils, 5) mixing bowls, 6) chopping boards, 7) containers, 8) freezers, 9) electric dehydrators, and 10) kitchen mallets. It explains that each tool has a specific use, such as mixing, cutting, cooking, measuring ingredients, combining ingredients, cutting surfaces, food storage, low-temperature food preservation, food drying, and meat tenderizing. The document emphasizes that using quality ingredients and the proper tools is essential for successful food preservation.
Canning is a food preservation method that involves heating foods in jars to kill microorganisms. There are two methods: water bath canning for high-acid foods like fruits, pickles, tomatoes; and pressure canning for low-acid foods like meat.
The summary describes the 10 step process for water bath canning high-acid foods: 1) prepare boiling water bath canner; 2) check jars and lids; 3) preheat jars; 4) fill jars with food, leaving headspace; 5) wipe rims and apply lids; 6) process filled jars in canner for recommended time; 7) allow jars to cool undisturbed; 8) inspect seals; 9) store
This document provides information about cleaning and maintaining kitchen tools, equipment, and premises. It discusses the various tools and equipment found in a kitchen, including knives, pots, pans, blenders, and ovens. It also outlines the proper cleaning and sanitization of these items using chemicals like detergents, solvent cleaners, acid cleaners, chlorine, and ammonia. The document emphasizes the importance of regularly cleaning and disinfecting all surfaces in the kitchen, including walls, floors, and shelves, to reduce health hazards and ensure food safety. Proper safety measures and storage of chemicals is also addressed.
Food preparation is a tedious process that requires thorough planning and organizing of tools, equipment, and ingredients. It involves preparing tools and equipment, assembling and preparing ingredients, planning work processes, and allotting time for tasks. Proper food preparation is important to meet customer taste standards and minimize food waste. Maintaining a clean kitchen is also essential for food safety and complying with health regulations. Regular cleaning and sanitizing of surfaces and equipment is needed to reduce germ levels. Advanced planning can help reduce the time spent on cleaning.
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Preparing Food for the Family TLE Grade 4.pptx
1.
2. Discuss some factors to consider in planning, and preparing a
balanced meal for the family.
Demonstrate the different processes involved in the preparation of
food.
Explain how to conserve food nutrients.
Observe health safety practices in the kitchen.
Demonstrate how to set the table.
Show table manners.
3. Good nutrition and a balanced diet are the building blocks for a
healthy family. Planning food ensures a balanced diet and saves
time and money. Menus for young children should
1. Meet the nutritional needs of children
2. Help children feel comfortable by serving familiar foods
3. Encourage healthy food habits by introducing new foods.
4. Provide safe food prepared and served in clean surroundings
5. Stay with budgetary limits
6. Provide alternatives for children with food allergies.
7. Consider children’s opinions about food they like
8. Consider the preferences of the families in your program
4. Preparing food involves handwork processes and different methods of cooking. To
be able to prepare a delicious and nutritious meal, one should know the following
simple handwork processes and cooking methods to prevent loss of food nutrients.
1. Beat – to make the mixture smooth and light by beating
it over and over.
2. Blend – to mix two or more ingredients.
3. Chop – to cut into small, uneven pieces.
5. 4. Cream – to rub, mash or work shortening against the side of a
bowl with back of a spoon until it is smooth and creamy.
5. Cube – to cut into pieces of uniform size.
6. Cut into strips – to cut into long, narrow, pieces.
7. Dice – to cut into small pieces of uniform size and shape.
8. Grate – to rub food against a grater in a circular motion
or back and forth to cut it into fine pieces.
6. 9. Pare – to cut off the skin or rind with a knife.
10 Peel – to pull off the outer skin or rind.
11. Scrape – to remove the skin by rubbing it with the sharp
edge of the knife.
9. Slice – to cut across flat pieces.
7. To be able to prepare a delicious food easily, you must have a mastery of the
cooking methods. Below are some simple cooking methods. Do you think you can
do them
1. Boiling – is it the process of cooking food in boiling water.
2. Broiling or grilling – it is the cooking
of food under direct heat in a range broiler
or oven direct heat on an open fire or grill.
3. Baking – it is the cooking of food in an oven. This applies
to the cooking of bread, cakes, and cookies.
4. Frying – it is the cooking of food in hot as frying fish and
pork.
8. 5. Roasting – it is the cooking of meat or poultry uncovered
over heat or in a pan in the oven.
6. Sautéing – it is the cooking of food in a small amount of oil
or fat.
7. Steaming – it is the cooking of food by means of steam
as in puto, kutchinta, and siopao.
9. A cooking utensils is a utensil used in the kitchen for cooking. Stores today offer a
large selection of utensils to make life easier in the kitchen. These are numerous
kitchen utensils and it is important to know what these utensils can do. The following
are the common utensils in preparing food.
1. Cookware – pots and pans are used for cooking on top of
the range. They come in various shapes and sizes.
2. Saucepan – it is made of stainless steel.
It comes in different sizes. It is used for
cooking nilaga and sinigang.
3. Frying pan – it is used for frying and sautéing.
10. 4. Chopping board – chopping boards come in all shapes and
sizes. They may be made of wood or plastic. They protect the
countertop form knife marks.
5. Colander – it is made of plastic or wire.
It is used for draining water from food.
6. Graters – these are used for grating fruits, vegetables
and cheese, or for slicing foods such as tomatoes.
a. Fruit juicer – it is used for squeezing juice.
11. 7. Knives – knives come in a variety of shapes and sizes
according to use. They are used for cutting and paring food.
8. Measuring cup – it is a kitchen utensil used
primarily to measure the volume of liquid or bulk solid cooking
ingredients such as flour and sugar.
9. Tongs – are perfect for turning meat handling barbecued
and fried foods or handling ice cubes tings have long arms
with gripping sections on the end.
10. Strainer – it has small holes and one long handle. It is used
to separate solid from liquid ingredients.
12. Some tips or conserving nutrients in food preparation and cooking
1. Choose fresh foods that are not over-ripe, bruised, cut or scraped.
2. Wash vegetables before cutting. Soaking or washing time should be reduced to
minimize nutrients loss.
3. Cut vegetables into big pieces so that exposure of vitamins to water is less while
cooking and washing.
4. Use a vegetable peeler to remove skin as it helps remove only a very thin layer
of skin.
5. Use minimum water for cooking. Bring the water to boil and add the vegetables
to cook
6. Cook vegetables by steaming and pressure cooking to conserve nutrients.
13. 7. Cover the vessel with a lid while cooking as it hastens cooking.
8. Vegetables salads should be prepared just before serving to conserve
nutrients.
9. Use acids such as lime juice or vinegar to salads as if prevents loss
Vitamin C since Vitamin C is stable in acid.
10. Store food in a cool, dark place.
11. When boiling, add the raw food to the boiling water rather than to cold
water. Steaming is a way of cooking with a minimum amount of water.
12. Use the cooking water gravies, sauces or soups as it a source of water
soluble vitamins and elements (minerals).
13. Cook for the minimum time necessary to make the food palatable and
safe.
14. Do not use baking soda to help keep the green color of vegetables as this
increase loss of vitamin C.
15. Do not use copper utensils. (copper helps to destroy vitamin C).
14. 1. Never leave children alone in the kitchen. Children should be supervised at all time
while in the kitchen. Ovens, knives, hot liquids, hot pots, and electrical appliances
are all potentially dangerous.
2. Wash hands in hot, soapy water before and after handling foods, particularly raw
meats. Use proper towels to dry hands. If a dish towel touches the raw meats or the
juices from the raw meats, quickly remove it from the kitchens for laundering.
3. Clean the sink, counter tops or any areas that raw meat or their juices may have
touched.
4. Put foods that can spoil, like dairy products and meats, in the refrigerator right
after using them. Do not let perishable foods sit out on the counter.
5. Make sure children do not lick their fingers or put their hands in their mouth when
handling food. This is very important with raw foods such as cookies dough or meat.
15. 6. Do not put cooked food on an unwashed plate or a cutting board
that has had raw food on it. Always put cooked food on a clean
plate.
7. Use a tissue to cover your mouth and nose for sneezes or coughs,
and turn away from food while coughing or sneezing. Wash hands
right away after a cough or sneeze.
8. Turn the oven off and unplug all cooking appliances before leaving
the kitchen. Never leave an oven or stove on or with the door open
for room heat.
9. Keep electrical appliances away from water to avoid shocks. Stay
away from electrical sockets, especially if your hands are wet, and
instruct children not to put their fingers or hands anywhere near
sockets.
10. Always turn pot handles inward toward the back of the stove so
they cannot be reached or pulled down.
16. 11. Use a frying screen over pans to prevent grease splattering, if
grease catches fire, cover the pan with a lid.
12. Never add water to a pan that has hot oil on it. It could make the
oil spatter and burn someone. Throw baking soda or flour on a
grease fire
13. Always cover the food on the table and on the stove. This prevents
fire and cockroaches from getting into the food.
14. Wear a hair net an apron every time you cook.
15. Clean as you work. Keep kitchen utensils in their proper places.
17. An attractive table setting adds to the enjoyment of every meal. Table setting
(laying a table) refers to the way to set a table with tableware such as eating
utensils and dishes for serving and eating. Table setting should be simple yet well
organized to provide comfort and ease while eating the food. Table appointments
are the implements used in fine dining. These include the dinnerware, flatware or
silverware, glassware, and linens.
a. Dinnerware are formerly called chinaware – it consists of big and small plates,
cups and sauces. They are used to hold foods.
b. Flatware formerly called silverware – it consists of spoons, forks, and knives.
c. Glassware – it is used to hold drinks or liquid. It is composed of drinking
glasses and pitchers.
d. Linens – these include table covering and napkins of all types. The most widely
used table covering are place mats.
18. The first thing to learn in table setting is how to lay a cover for one person. A cover consists of
the dinnerware, flatware or silverware, glassware, and linens. Certain general rules are needed
to be followed.
1. Allow about 8 to 24 inches for each cover.
2. Put the plate in the center of the cove, which is about an inch from the edge of the table.
3. Place the knife at the right side of the cover, an inch away from the plate.
4. The spoon is placed next to the knife with the bowl facing up
5. The fork is placed at the left side of the cover not more than three per cover with tines upward
6. Place the water glass at the right about half an inch from the tip of the knife a beverage cup
is placed at the right of the spoon, with handle of the cup in the position for picking it up.
7. Place the napkin at the left of the fork with the open center of the napkin at the lower right.
19.
20. 1. Foods should be served on bigger serving plates. Always put a serving spoon on
each dish.
2. Rice may be place in rice bow or big plates
3. Soup is served in a deep bowl
4. Arrange dish attractively to increase the appetite of family members
5. Place the primary dish at the right side of the table where the head of the
family sits.
6. Food must be served as soon as they are cooked.
7. Hove a pitcher of cold water ready
21. You are invited to a party. The table is ready and the foods are delicious. But wait!
Let us review some good table manners which should be observed before, during,
and after eating. Table manners are the rules of etiquette used while eating,
which may also include the appropriate use of utensils. Good table manners at the
table make meals more enjoyable for others.
1. Wash your hands and comb you hair before coming to the table
2. Before eating, place your table napkin on your lap
3. Sit properly with both feet on the floor while eating
4. Take the soup spoon in the center at the soup plate and draw away from you.
Take a small sip at a time.
22. 5. Do not reach across the table for food. Ask someone to pass the
food to you. Thank him afterwards
6. Always show appreciation for the food served. Never criticize any
food on the table
7. When eating, coughing should be done behind the hand
8. Drinking glass should not be filled to the brim. Hold glass with
your right hand
9. Do not talk him when your mouth is full or when you are chewing
23.
24. 1. Scrape the food from the dishes.
2. Group together dish of the same type. Carry the dishes to the kitchen sink
using a tray.
3. Wash the cleanest utensils first glasses, cups and saucers, spoon, fork. Wash
each dish with soapy hot water, then rinse and drain.
4. Wipe the dish using dry dishtowels
5. Knives should be scoured, rinsed, and thoroughly dried
6. Keep all the plates and utensils in their proper places
7. Wash the dish towel and dish pan
8. Wipe the kitchen countertop with a dry cloth
9. Clean the sink and the drain board