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
Powerpoint presentation of "Salads and Salad Dressing" 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
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
Powerpoint presentation of "Salads and Salad Dressing" 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
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
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.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
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.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
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!
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
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2. Objectives:
Learning Competency: Prepare Desserts
At the end of the lesson learners will be able to:
◻a. identify different ingredients needed in
preparing desserts;
◻b. select the correct ingredients needed in
preparing desserts;
◻c. appreciate the importance of knowing the
right ingredients in preparing desserts.
3.
4.
5. Dessert
Dessert is a sweet course eaten at
the end of the meal. The purpose is
to digest the meal especially a
rather heavy one.
14. Sweet Sauces
◻Sauce – a flavored liquid blend of
ingredients that adds flavor and
enhances the appearance of the
food.
◻Fudge – a soft confection made
of butter, sugar and chocolate.
15. Kinds and Varieties of Sauces
1. Rich sauce is well suited to a
simple dessert
2. Light sauce is well suited to a
rich dessert
3. Hot fudge is a delightful
contrast to a cold cornstarch
pudding or to vanilla ice cream
16. Kinds and Varieties of Sauces
4. Hot sauces are made just before
they are to be used
5. Cold sauces are cooked ahead of
time, then cooled, covered and put in
the refrigerator to chill
17. 5 Sweet Sauces
◻Chocolate Ganache- Simple and satisfying
combo of cream and chocolate.
◻Fruit Coulis – smooth sauce that is made
from pureed fruit with some lemon juice and a
bit of sugar.
◻Salted Caramel - good for waffles and ice
cream sundaes.
◻Custard – eggy queen of dessert sauces
◻Butterscotch Sauce – it is a mixture of
sugar, butter and cream.
21. Guidelines in Preparing
Vanilla Custard Sauce
1. Use clean, sanitized equipment and follow
procedure.
2. When combining the egg yolks and sugar,
whip the mixture as soon as the sugar is added.
Letting the sugar and egg yolks stand together
without mixing creates lumps.
3. Scald milk before combining with the yolks.
4. Slowly beat the hot milk into the beaten eggs
and sugar.
22. Guidelines in Preparing
Vanilla Custard Sauce
5. Place bowl with egg mixture in a pan of
simmering water and stir constantly to prevent
curdling.
6. To test for doneness, the mixture lightly coats
the back of the spoon.
7. Immediately cool the sauce by setting the pan or
bowl in ice water. Sir occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1)
to two (2) ounces cold milk, transfer the sauce to a
blender, and blend at high speed.
24. Objectives
A. Identify sanitary workplace
practices;
B. Prepare variety of desserts and
sauces using sanitary practices; and
C. Follow workplace safety
procedures.
25. Here are few reasons why we serve
and eat desserts and sweets
✓ Dessert balances out a meal and
gives closure to the meal
✓ Eating desserts can be an
opportunity to be creative
✓ It will make you feel like a kid again
✓ It is romantic
26. Some simple and easy recipes
of Desserts and Sweet Sauces
Vanilla Custard Pie
◻INGREDIENTS
◻• 1-1/4 cups graham cracker crumbs
◻• 3 tablespoons brown sugar
◻• 1/3 cup butter, melted
29. Simple Vanilla Sauce
• 3/4 cup water
◻• 1/2 cup granulated sugar
◻• 2 tablespoons cornstarch
◻• 2 tablespoons butter
◻• 1/4 cup heavy cream
◻• 2 teaspoons vanilla extract
◻• Pinch of salt
30. Workplace Sanitary Practices
Uniforms, aprons (or clothes) should
be clean at the beginning of a dessert
preparation
◻ Wear a hair restraint (hat or hairnet)
◻ Keep fingernails short and clean
◻ Avoid touching nose, mouth, hair
and skin during food preparation
31. Workplace Sanitary Practices
Do not smoke in food premises
◻ Do not cough or sneeze directly onto
food. Wash hands after coughing or
sneezing
◻ Wash your hands after blowing your
nose
◻ Avoid wearing jewelry while handling
and preparing food
32. Workplace Sanitary Practices
Avoid using strong perfumes/after shaves
Do not wear uniforms or aprons outside the
food preparation area
◻Cover all wounds or cuts on hands or arms
completely with bright-coloured waterproof
wound strip
◻Wear disposable gloves if there is a wound on
the hand. Change both gloves and wound strip
regularly
◻Food handlers to be free from any illnesses
33. Classroom Activities
ACTIVITY 1 – WHERE DO I BELONG?
◻Provided in this module the recipe for Vanilla
Custard Pie, Chocolate Mousse, Strawberry
Shortcake, Simple Vanilla Sauce and Salted
Caramel Sauce. Sort the following ingredients
inside the glass based on the right recipe.
Write your answer in category table below.
