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
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
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not 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 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.
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?
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not 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 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.
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?
A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Model Attribute Check Company Auto PropertyCeline George
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It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
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
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.
4. SALAD COMPONENTS
Foundation
is the base ingredient of a
salad. Leafy greens such as romaine, bibb,
Boston, or iceberg lettuce often serve as a
salad’s foundation.
Used whole or cut into a chiffonade, the
lettuce leaves provide a base for other salad
ingredients. Specially prepared vegetables or
fruits, such as a julienne of red pepper or a
poached and sliced pear, sometimes function
as a salad’s foundation.
5. SALAD COMPONENTS
Body
- main ingredients of a salad
make up its body. The body creates the
salad’s identity and often gives the
salad its name. Garden-fresh
vegetables, for example, form the body
of a garden salad. The body of a
protein salad might be meat, poultry,
fish, or legumes.
6. SALAD COMPONENTS
Garnish - contributes to a salad’s visual appeal
and very often to its flavor. A garnish should be
colorful, edible, and the same temperature as
the salad itself.
Most important, the garnish should be simple so
that it does not overpower the presentation of
the salad.
Common salad garnishes include herbs, hardcooked eggs, olives, fruits, cheese, and nuts.
Some salads, such as fruit salads, do not require
a garnish or dressing.
7. SALAD COMPONENTS
Dressing
- is a sauce that complements
a salad’s flavor and sometimes binds the
salad ingredients together. Salad
dressings fall into three groups:
Vinaigrettes - Temporary emulsion.
Cream-style or fatty – Permanent
emulsion.
Simple - oil and vinegar, flavored oils.
8. Salad Dressing
EMULSION – A mixture of two unmixable ingredients.
Emulsification is another method of thickening sauces.
Emulsions are made by mixing two or more liquid ingredients
that normally do not combine, with the aid of an emulsifying
agent.
Three kinds of Emulsion
Permanent - A permanent emulsion usually lasts several days
or more.
Ex: Mayonaise
Semi-permanent - A semi-permanent emulsion lasts a
shorter period of time than a permanent emulsion, usually
several hours.
Ex: Hollandaise
Temporary - A temporary emulsion lasts the shortest period
of time, usually only several minutes. A temporary emulsion is
classified as such because it does not contain an emulsifying
agent.
Ex: Vinaigrette
9. Salad Dressing
Vinaigrette
Dressings
(Temporary)
is a temporary emulsion of oil and vinegar.
The mixture is temporary because oil and
vinegar have a natural tendency to separate.
Cream-style or fatty –
(Permanent)
Is a permanent emulsion of creamy dressing
such as; mayonnaise, yoghurt, cream or
cheese base.
10. Salad Dressing
Simple Dressings - The simplest salad
dressings are not emulsions or blended mixtures.
They are simple liquids that contribute moisture
and flavor to salads.
Lemon juice - on its own, freshly squeezed
lemon juice is an acidic dressing that gives a
tang to salad.
Olive oil - more flavorful than vegetable oils,
olive oil is a fruity, aromatic dressing when
used alone on a salad.
Flavored vinegars - vinegars flavored with
fruit, herbs, or garlic are popular dressings
because they add vivid flavor to salads but no
fat.
11. Salad Greens
A variety of greens are available for use in salads.
Although all are leafy vegetables, not all are green.
More tender greens such as arugula and butterhead
are preferred over greens such as collards and chard
that require cooking to make them more palatable.
Baby varieties of sturdier greens not usually used in
salads, such as beet greens and mustard greens, also
make excellent additions. Salad greens can be
classified into two general categories: mild greens
and flavor-adding greens.
Flavor-adding greens can be either spicy or bitter.
12. Types of Salad Greens
Traditional
Greens: Have a mild
flavor; can be used by themselves or
combined with other greens.
Flavor-Adding Greens: Classified as
greens although they may be red,
yellow, brown, or white.
13. Herbs & Other Specialty Items
Radicchio:
A cabbage like plant with
a slightly bitter, red leaf; adds color
and flavor to fresh salads.
Mesclun: A popular mix of baby
leaves of lettuces and other more
flavorful greens.
Edible Flowers: Add unusual flavors,
dashes of bright color, and
interesting textures to salads.
21. Salad Dressings
A dressing is both a sauce and a
seasoning. As such, it should complement
the flavors and textures of the salad
ingredients, not dominate them.
22. Preparing Greens
1.
2.
3.
Separate the leaves and submerge
them in cold water several times to
rinse off all dirt and grit.
Lift greens out of the water and dry
the leaves thoroughly with paper
towels.
Cut or tear the greens into bite-size
pieces.
23. Storing Greens
Keep
greens in their original
packaging.
Store greens 3 to 4 degrees
above freezing.
Keep greens away from
ripening fruits.
24. TYPES OF SALAD
Green
Salads – leafy greens
Side Salads - made from vegetables,
potatoes, grains, pastas, legumes.
Composed Salads – are made by
carefully arranging items on a
plate, rather than tossing them
together.
Desserts Salads - salads served as
dessert are often sweet and usually
contain fruits, nuts, and/or gelatin.
Dressings for dessert salads may
incorporate cream or liqueur.
25. TYPE OF SALADS
(By Serving)
Appetizer
Salad – Served as the first dish
of the course or before the entrée.
Accompaniment Salad – Served with the
main dish or entrée. Usually made from,
pasta, legumes and potatoes.
Main-course Salad – Served as a main
dish.
Separate Course Salad – Served after the
main dish.
Dessert Salad – Served as a dessert
usually contains fruit and syrup.
26. TYPES OF SALAD
(By method of preparation)
Simple
Salad / Green Salads – leafy
greens
Composed Salads – are made by carefully
arranging items on a plate, rather than
tossing them together.
Tossed Salad – The salad that the chef
would combine all ingredients in the bowl
with the dressing.
