This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
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.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
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.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Roti Bank Hyderabad: A Beacon of Hope and Nourishment
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptx
1. Lesson 1
Prepare and Cook Meat
MARISSA C. COLLADO
Subject Teacher
Learning Outcome1:
Perform Mise’en Place
2.
3. Objectives:
Learning Competency: Perform Mise ‘en
Place for Meat.
At the end of the lesson learners will be able to:
Identify the tools and equipment used in
cooking meat dishes
Classify the tools and equipment in cooking
meat.
4.
5.
6.
7. Mise ‘en place
◻Mise en place (pronounced meez ahn
plahs)- The term used in professional
kitchens to describe the organizing and
arranging of the work space, ingredients
and equipment before beginning to cook.
It translates directly from French as, ”to
put in place".
8. ◻ Most utensils have been invented to make life
more convenient
◻ Some basic utensils make cooking fun
because less time is spent actually preparing
the food for cooking.
9. Preparation Tool
◻ Tenderizers are
usually in the form of a
mallet with a flat or point-
protruding shaped
surface and is used to
pound the meat in order
to break apart the tough
fibers.
29. Chef’s Knife or French Knife
◻ Large knife for
chopping and
cutting large items
like meat and
vegetables.
◻for general purpose
chopping, slicing,
and dicing.
37. Measuring Glass
◻ Measuring device
for LIQUIDS ONLY!
◻ Remember to check
it at eye level!
◻ Come in various
sizes
38. Dry Measuring Cups
◻ Set of cups to assure
that the right amount
of dry ingredients are
used.
◻ Dry ingredients
include what food
items?
◻ Why shouldn’t liquid
go in these?
◻ Remember the standard set: ¼
cup, 1/3 cup, ½ cup, 1 cup.
39. Measuring Spoons
◻ Set of spoons to
assure the right
amount of a small
ingredient is used.
◻ Can be used for wet
OR dry ingredients
◻ Remember the standard set:
¼ teaspoon, ½ teaspoon,
1 teaspoon, 1 tablespoon
44. What’s More
A. Directions: Inside the box, there are jumbled words referring to
tools and equipment used in cooking a certain recipe. Arrange the
letters to form the correct word/s. Write your answers in your
answer sheet. Also, classify them using the table below.
zerefers veno seamingur upc
technik rashes paremtterue acsesl valerec
Cutting
Implements
Measuring
Device/Tools
Equipment
45. B. Directions: Write TRUE if the statement is correct and FALSE if the
statement is wrong. If it is FALSE write the correct word/s to make the
statement correct. Write your answer on your answer sheet.
1. French knife is used for carving roast
chicken and duck.
2. Butcher knife is used for cutting,
sectioning and trimming raw meats in the
butchers shop.
3. Utility knife is also known as chef’s knife.
4. Scimitar is used for accurate cutting of
steaks.
5. Slicer is used for carving and slicing
cooked meats.
46. Home-Based Activities
What I have Learned
- Match Column A with Column B. Write the letter
of your answer on your activity sheet.
What I Can Do
- Learners are task to visit their kitchen at home and list
down at least 15 tools and equipment that are needed in
preparing and cooking meat. Classify them according to
uses. Write each tools and equipment in the box provided
shown on page 8 of your SLM. Write your answer on your
answer sheet.
47. What I Can Do
Preparing
Tools
Serving
Tools
Cutting
Tools
Measuring
Tools
Equipment
48. Criteria
Category Scoring Criteria
Total
Points Score
Organization
(5 points)
The type of presentation is appropriate for the topic and
audience.
5
Information is presented in a logical sequence.
Presentation appropriately cites requisite number of
references.
Content
(15 points)
Introduction is attention-getting, lays out the problem
well, and establishes a framework for the rest of the
presentation.
10
Technical terms are well-defined in language
appropriate for the target audience.
Presentation contains accurate information.
Material included is relevant to the overall
message/purpose.
Appropriate amount of material is prepared, and points
made reflect well their relative importance.
There is an obvious conclusion summarizing the
presentation.
Score Total Points 15