Cooking is fun, but safety in the kitchen is a priority. Many equipment and environmental risks can be extremely dangerous. Sharp objects such as knives, naked flames near the oven, electrical appliances and even bacteria around the kitchen. Respecting the basic rules of kitchen safety is a good habit to develop. Always pay attention to what you do in the kitchen because a single slip can cause serious injury or accidents. To avoid serious injuries or accidents: Always pay attention to what you are doing, adopt a plan for cleanliness of the kitchen and have the necessary safety equipment. It is also important to know who is in the space - for example, children should never be left alone in the kitchen!
You can check more details here: www.kitchenguider.com
Preparing kitchen tools and equipment and the ingredients in food preparationChristine Pausa
Content
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the Kitchen
4. Assembling and Preparing Ingredients for Menu Items
5. Importance of Organizing and Preparing Food
This module is intended for community educators to use to teach their clients about time temperature abuse. It is appropriate for anyone who cooks for groups including those with religous institutions. It is also beneficial for general consumers. It is meant for commercial food service.
Types of knife, types of blades of knife and types of material of blades of k...TarunSharma711
These slides contain brief information about the different types of knives. It also contains other information like types of blades of knife and types of material of the knife.
Cooking is fun, but safety in the kitchen is a priority. Many equipment and environmental risks can be extremely dangerous. Sharp objects such as knives, naked flames near the oven, electrical appliances and even bacteria around the kitchen. Respecting the basic rules of kitchen safety is a good habit to develop. Always pay attention to what you do in the kitchen because a single slip can cause serious injury or accidents. To avoid serious injuries or accidents: Always pay attention to what you are doing, adopt a plan for cleanliness of the kitchen and have the necessary safety equipment. It is also important to know who is in the space - for example, children should never be left alone in the kitchen!
You can check more details here: www.kitchenguider.com
Preparing kitchen tools and equipment and the ingredients in food preparationChristine Pausa
Content
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the Kitchen
4. Assembling and Preparing Ingredients for Menu Items
5. Importance of Organizing and Preparing Food
This module is intended for community educators to use to teach their clients about time temperature abuse. It is appropriate for anyone who cooks for groups including those with religous institutions. It is also beneficial for general consumers. It is meant for commercial food service.
Types of knife, types of blades of knife and types of material of blades of k...TarunSharma711
These slides contain brief information about the different types of knives. It also contains other information like types of blades of knife and types of material of the knife.
Preparing Vegetables - Julienne, Dice, Shred and SliceMardi84
Basic preparation techniques aimed at Secondary students, particularly junior Food Technology students. The techniques included in this instruction slide show are Julienne, Dice, Shred and Slice.
Latin America is a very attractive market for business executives. Countries all over the region and their major cities are key destinations for companies who appreciate Latin America as an important source of business. Radisson is concious of these issues and in response to them, has established in all the region its superior quality standars of service. Radisson offers five stars hotels in major cities all over Latin America, in strategic locations where companies and business come together. With cutting-edge technology and first class infrastructure our stylish hotels are distinguished by modern and dynamic spaces to work and relax. So, on your next trip to Latin America, stay confortable, productive and rewarded, in other words "stay your own way".
The project discusses the competition set of hotels of Radisson Blu Hotel Delhi. Now, the hotel is facing some stiff competition from other hotels that are functional near it. Although, the list is quite long if we count the number of hotels functional near the Airport. But, the hotel has set up a competition set for its own. We have also discussed the parameters on which the competition set is made.
It is understood by the facts and data provided by relevant sources in the project that the industry is growing at a considerable rate.
At last, I have discussed the areas on which the hotel needs to work on to maintain its sam market share.
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
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D....Mary Krystle Dawn Sulleza
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D. Sulleza, (TECHNOLOGY AND LIVELIHOOD EDUCATION, SENIOR HIGH SCHOOL EDUCATION, K-12)
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
3. Ten Commandments for a Chef 1. Practice punctuality every day of employment . 2. Practice perfect sanitation under any and all circumstances . 3 .Practice patience and politeness. 4. Practice the art of continuing your education. 5. Practice teamwork at ALL times. 6. Practice accepting responsibility. 7. Practice creating atmosphere free of argumentation and tension. 8. Practice conservation of energy, materials, and foodstuff. 9. Practice the production of high quality products . 10. Practice honesty and straightforwardness.
Food High protein sources are most common for bacteria to thrive Acidity/Alkalinity (ph) Neutral ph is best for most bacteria Time 4 hours total time in TDZ 2 stage cooling process 2 hours from 140 – 70 4 hours from 70 – 40 Temperature TDZ Foods must be re-heated to 165*F Oxygen Air Moisture The higher the water activity the greater the chance of bacterial growth
Temperature danger zone- Max time allowed is 4 hours HACCP- System of monitoring and record keeping that ensures proper documentation of food safety concerns are addressed. Goal is to prevent Food borne illness. Cross Contamination- Transfer of bacteria to food from food, equipment, people and utensils. Sources of Contamination- Hands, coughs, sneezes, equipment, utensils, air, water, vermin, insects, etc.
Proper methods to thawing food In the refrigerator. Safest method and allows the food to remain out of the temperature danger zone. Also the best method for quality because slow thawing helps prevent cellular breakdown in the product being thawed. In cold running potable water. If the entire product can be thawed within a two hour time limit. In the microwave if product will then be immediately cooked.
Roasting- Dry heat method. Mirepoix, baste on occasion, temperature-approx. 350F Grilling- Heat source below the product. Radiant heat. Broiling- Heat source located above the product. Radiant heat.Gas-180,000 BTU, Electric-15 Kw Advantages of broiling- very high heat, ideal for browning, intense flavor. Sauté- To jump. Minimal oil, hot pan, controlled, high heat. Fry- Deep fry- completely submerged in oil. 350-375F. Shallow fry- not completely submerged. Pan fry- less than ½ covered in oil. Standard Breading procedure- wet, dry, wet, dry. Enemies of Fat- Heat, water, time, Braising- Combination cooking method. Large pieces of meat. Sear, deglaze, cover 2/3 with liquid, cover, fork tender. Stewing- Similar to braising. Smaller pieces of meat, more liquid, longer cooking time. Searing does not retain the juices!!
Boiling- Rapid convection movement Simmering- Reduced convection movement,depouillage process,
![Classroom Policy ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)