Summative test 1 tle 10
•Download as DOCX, PDF•
2 likes•2,781 views
This document contains a summative test with 25 multiple choice questions about eggs. The test covers identifying the parts and nutritional value of eggs, different market forms of eggs, uses of eggs in cooking, and methods for determining egg quality and freshness such as candling and the water test. It also asks students to identify egg functions in baking like binding ingredients, and processes like aeration. The test is intended to assess students' learning on preparing egg dishes in accordance with prescribed standards and performing mise en place by identifying egg components and preparing ingredients for recipes.
Report
Share
Report
Share
Recommended
T.L.E. Grade 9 Cookery Lessons
This document provides instructions for a lesson on preparing sandwiches. It includes having students perform mise en place, prepare various sandwiches, present the sandwiches, and store any leftovers. It also involves identifying and describing the proper tools, utensils, and equipment used in sandwich making, as well as answering questions to test their knowledge. Students are asked to describe a type of sandwich and the step-by-step process for preparing it. Key items used in sandwich preparation include various knives, cutting boards, bowls, spoons, toasters, and refrigerators.
Lesson 7 Market Forms of Egg, Uses of Egg
Eggs can be sold fresh, frozen, or dried. They are also sold processed as bulk whole eggs or separated whites and yolks, pasteurized, or dried powdered eggs. Eggs can be cooked in many ways - boiled, poached, fried, scrambled, or made into an omelet. Heat causes egg proteins to coagulate and can cause a greenish discoloration between the yolk and white if overcooked due to a reaction between iron in the yolk and hydrogen sulfide in the white. Immediate cooling after cooking prevents this discoloration. Eggs are used in cooking for their emulsifying, binding, thickening, gelling, coloring, flavoring, and foaming
Cookery9 q2 mod1_lesson1-2_prepare_saladanddressing_v4
This document provides instructions and information for preparing salad and dressings. It discusses the importance of mise en place, which is a French term that means having all ingredients prepared ahead of time. This helps save time and prevents mistakes. The document lists the key tools needed for preparing salads, such as mixing bowls, knives, peelers, and graters. It also explains how to correctly practice mise en place in 6 steps from reading the recipe to beginning cooking. Key techniques for pre-preparing ingredients like washing, peeling, and cutting are also outlined. Finally, the functions of the important tools are defined along with illustrations.
Prepare Variety of Sandwiches
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
Ingredients needed in preparing desserts and sweet sauces
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
Proper storage of sandwiches
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
Sweet sauces
This document provides instructions and information about preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. It also covers thickening agents that can be used for sauces like starch, cream, eggs, and cornstarch. Guidelines are provided for making a vanilla custard sauce, including scalding the milk and slowly beating it into the egg yolk mixture. The document stresses that sauces should be stored in airtight containers in the refrigerator or other cool, dry place and not left at room temperature due to food safety risks.
Cookery 10 q1 mod1
The document provides an overview of Module 1 of the New Normal Home Economics Cookery Grade 10 curriculum, which focuses on egg dishes. It includes details on the development team that created the module, guidelines for how to use the module, and the specific lessons that will be covered in the first week, including identifying the components of eggs and their nutritional value.
Recommended
T.L.E. Grade 9 Cookery Lessons
This document provides instructions for a lesson on preparing sandwiches. It includes having students perform mise en place, prepare various sandwiches, present the sandwiches, and store any leftovers. It also involves identifying and describing the proper tools, utensils, and equipment used in sandwich making, as well as answering questions to test their knowledge. Students are asked to describe a type of sandwich and the step-by-step process for preparing it. Key items used in sandwich preparation include various knives, cutting boards, bowls, spoons, toasters, and refrigerators.
Lesson 7 Market Forms of Egg, Uses of Egg
Eggs can be sold fresh, frozen, or dried. They are also sold processed as bulk whole eggs or separated whites and yolks, pasteurized, or dried powdered eggs. Eggs can be cooked in many ways - boiled, poached, fried, scrambled, or made into an omelet. Heat causes egg proteins to coagulate and can cause a greenish discoloration between the yolk and white if overcooked due to a reaction between iron in the yolk and hydrogen sulfide in the white. Immediate cooling after cooking prevents this discoloration. Eggs are used in cooking for their emulsifying, binding, thickening, gelling, coloring, flavoring, and foaming
Cookery9 q2 mod1_lesson1-2_prepare_saladanddressing_v4
This document provides instructions and information for preparing salad and dressings. It discusses the importance of mise en place, which is a French term that means having all ingredients prepared ahead of time. This helps save time and prevents mistakes. The document lists the key tools needed for preparing salads, such as mixing bowls, knives, peelers, and graters. It also explains how to correctly practice mise en place in 6 steps from reading the recipe to beginning cooking. Key techniques for pre-preparing ingredients like washing, peeling, and cutting are also outlined. Finally, the functions of the important tools are defined along with illustrations.
Prepare Variety of Sandwiches
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
Ingredients needed in preparing desserts and sweet sauces
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
Proper storage of sandwiches
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
Sweet sauces
This document provides instructions and information about preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. It also covers thickening agents that can be used for sauces like starch, cream, eggs, and cornstarch. Guidelines are provided for making a vanilla custard sauce, including scalding the milk and slowly beating it into the egg yolk mixture. The document stresses that sauces should be stored in airtight containers in the refrigerator or other cool, dry place and not left at room temperature due to food safety risks.
Cookery 10 q1 mod1
The document provides an overview of Module 1 of the New Normal Home Economics Cookery Grade 10 curriculum, which focuses on egg dishes. It includes details on the development team that created the module, guidelines for how to use the module, and the specific lessons that will be covered in the first week, including identifying the components of eggs and their nutritional value.
Chapter 3 lesson 2preparing vegetable dishes
This document provides information on preparing vegetable dishes, including principles for cooking vegetables, classifications of vegetables, thawing frozen vegetables, and selecting and storing vegetables. It discusses cooking vegetables in small amounts of liquid for short times, cutting them in large pieces, and cooking them just before serving. Various vegetable types like roots, tubers, seeds and pods, cabbage family, and leafy greens are described. Methods for thawing frozen vegetables include cooking from frozen, microwaving, and defrosting in cold water. Market forms and storage of vegetables are also covered.
Summative test-bpp-q1
This document appears to be a test for a Technology and Livelihood Education class on bread and pastry production. It consists of multiple choice and true/false questions testing knowledge of various baking tools, techniques, and types of baked goods. The test covers topics like identifying ingredients like flour and sugar, tools used for measuring, mixing, and baking, baking processes like creaming and folding, and specific baked items including pandesal, ensaymada, and pan de sal.
Cookery 10-q2-prepare-vegetables
This document discusses appropriate cooking methods for vegetables. It begins by recapping the previous lesson on preparing vegetables. The current lesson will teach appropriate cooking methods to preserve quality and nutrition. Cooks have many options for cooking different kinds of vegetables. Learning proper cooking methods helps ensure vegetables are cooked correctly. The document provides information on selecting vegetables according to menus and developing skills in choosing cooking styles, sauces, and sides for vegetables.
T.L.E. GRADE 10 COOKERY LESSOONS
This document provides information on preparing stocks, including defining stocks, classifying different types of stocks, and listing ingredients used in making stocks. It discusses the principles of preparing stocks, defines stocks as flavorful liquids made by simmering meaty bones and vegetables, and lists the main types of stocks as chicken, white, brown, and fish. It also provides activities that define stocks and their types, list ingredients for preparing stocks, and guidelines for making stocks, such as appropriate cooking times and skimming scum from the surface.
Cereals and Starch presentation.pptx
This document discusses factors to consider when plating and presenting starch and cereal dishes, as well as storing these dishes. When plating, considerations include practicality, balance, unity, texture, flavor, temperature, and simplicity. Storing starches properly helps preserve quality by keeping foods in airtight, cool, dry conditions and using a first-in-first-out approach. Pasta, flour, rice and other starches each have their own ideal storage methods to maximize shelf life.
Present Meat Dishes.pptx
This document provides guidance on presenting meat dishes for a Cookery 10 class. It discusses learning competencies, outcomes, and objectives related to aesthetically presenting meat dishes based on classical and cultural standards. It then provides instruction on basic principles of platter presentation, including having a centerpiece, arranged slices or portions, and garnish. It also discusses elements of plating food on a plate, such as creating a framework, keeping it simple, balancing the dish, getting the proper portion size, and highlighting the key ingredient. Students are given tasks to demonstrate their understanding, such as explaining how presentation matters and how to plate meat dishes, identifying elements of presentation, and plating a Filipino meat dish.
Q4_WEEK 3 & 4 - PREPARE DESSERTS.pptx
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!
Kitchen tools, equipment and paraphernalia
This document provides an overview of various kitchen tools, equipment, and paraphernalia. It lists and sometimes images common kitchen utensils such as pots, pans, knives, serving utensils, as well as small appliances. The document emphasizes that kitchen tools come in different materials and each is designed for specific tasks, and that cooks should be familiar with the various equipment and what they are used for.
Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
SHS-TVL Prepare Sauces Required for Menu Item.pptx
Sauces are an important component of dishes that can enhance taste, moisture, texture and appearance. They are usually thickened liquids that add flavor, richness and moisture to foods. Common basic sauces include white sauces made with milk and roux, velouté sauces made with stock and roux, and hollandaise made with butter, eggs and lemon. Proper preparation of sauces requires careful attention to cleanliness, proper thickening techniques like roux, and finishing touches like reduction, straining and butter enrichment.
TLE/ HE Cookery Curriculum Guide
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
04 sanitary practices in preparing sandwiches
This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.
Packaging Food Items
This document discusses packaging prepared foods. It describes the skills needed to package and label food items for storage and transportation. The document outlines selecting appropriate packaging materials and the functions packaging should serve, such as providing a barrier against contamination, preventing damage and losses, and protecting the food. Correct packaging keeps food in good condition until it is sold and consumed and encourages customers to purchase the product.
Typesofdessert
This document classifies and describes different types of desserts. It identifies 7 main categories: fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. Fruits are described as nutritious, appetizing and easy to prepare desserts. Cheese types are classified by consistency as soft, semi-hard or hard. Gelatin desserts are inexpensive and come in granular or fruit forms. Custards vary as baked or soft and have distinct textures. Puddings include cornstarch, rice and bread. Fruit cobblers are topped with biscuit dough instead of pie crust. Frozen desserts include ice cream,
Preparing appetizers
Mise en place refers to having all ingredients and tools prepared ahead of time before cooking. The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry. Examples of appetizers mentioned are hors d'oeuvres, relishes, petite salads, chips and dips, soups, cocktails. Canapés and relishes are described in more detail. Good mise en place and presentation are important for appetizers.
Preparing Vegetable Dishes
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 10 vegetables
This document discusses vegetables from different classifications to cooking methods. It begins by classifying vegetables according to their plant parts such as gourds, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens. It then discusses flavor and color components, factors for choosing quality vegetables, nutritional value, preparation methods such as washing, soaking, peeling and cutting techniques. The document also covers effects of cooking, general cooking rules, standards for cooked vegetables and cooking frozen or canned vegetables.
Tools&equip 1
The document lists and describes 10 common tools and equipment used in preparing desserts and sweets. It includes measuring cups and spoons, mixing bowls, baking pans, a cutting board, a double boiler, funnels, graters, various knives including a chef's knife, fruit knife, and paring knife, kitchen shears, and scrapers. The document then indicates it will provide a quiz on this topic.
bread and pastry curriculum guide senior high school
This document outlines the curriculum for a Grade 11 Bread and Pastry Production course. The course covers preparing and producing bakery products like bread and pastries, as well as gateaux, tortes, cakes and petit fours. It includes learning competencies for each area and suggests projects for students. The course aims to develop students' knowledge, skills and attitude to perform bread and pastry production tasks according to industry standards.
Prepare and Cook Egg Dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
Periodical Test Quarter 1 (1).docx
This document appears to be a test for a TLE 10 - Cookery subject covering topics related to eggs, cooking methods, food safety, food presentation and more. It contains 50 multiple choice questions testing student knowledge on topics like egg components, cooking techniques, food contamination, plating design, food storage and more. The test will be given to students at Picanan National High School in the Philippines.
4th-cookery-exam.pptx
This document contains 40 multiple choice questions about food, cooking, and desserts. The questions cover topics like nutrients, ingredients, cooking techniques, food storage, packaging, and food safety. Answer choices are provided for each question.
More Related Content
What's hot
Chapter 3 lesson 2preparing vegetable dishes
This document provides information on preparing vegetable dishes, including principles for cooking vegetables, classifications of vegetables, thawing frozen vegetables, and selecting and storing vegetables. It discusses cooking vegetables in small amounts of liquid for short times, cutting them in large pieces, and cooking them just before serving. Various vegetable types like roots, tubers, seeds and pods, cabbage family, and leafy greens are described. Methods for thawing frozen vegetables include cooking from frozen, microwaving, and defrosting in cold water. Market forms and storage of vegetables are also covered.
Summative test-bpp-q1
This document appears to be a test for a Technology and Livelihood Education class on bread and pastry production. It consists of multiple choice and true/false questions testing knowledge of various baking tools, techniques, and types of baked goods. The test covers topics like identifying ingredients like flour and sugar, tools used for measuring, mixing, and baking, baking processes like creaming and folding, and specific baked items including pandesal, ensaymada, and pan de sal.
Cookery 10-q2-prepare-vegetables
This document discusses appropriate cooking methods for vegetables. It begins by recapping the previous lesson on preparing vegetables. The current lesson will teach appropriate cooking methods to preserve quality and nutrition. Cooks have many options for cooking different kinds of vegetables. Learning proper cooking methods helps ensure vegetables are cooked correctly. The document provides information on selecting vegetables according to menus and developing skills in choosing cooking styles, sauces, and sides for vegetables.
T.L.E. GRADE 10 COOKERY LESSOONS
This document provides information on preparing stocks, including defining stocks, classifying different types of stocks, and listing ingredients used in making stocks. It discusses the principles of preparing stocks, defines stocks as flavorful liquids made by simmering meaty bones and vegetables, and lists the main types of stocks as chicken, white, brown, and fish. It also provides activities that define stocks and their types, list ingredients for preparing stocks, and guidelines for making stocks, such as appropriate cooking times and skimming scum from the surface.
Cereals and Starch presentation.pptx
This document discusses factors to consider when plating and presenting starch and cereal dishes, as well as storing these dishes. When plating, considerations include practicality, balance, unity, texture, flavor, temperature, and simplicity. Storing starches properly helps preserve quality by keeping foods in airtight, cool, dry conditions and using a first-in-first-out approach. Pasta, flour, rice and other starches each have their own ideal storage methods to maximize shelf life.
Present Meat Dishes.pptx
This document provides guidance on presenting meat dishes for a Cookery 10 class. It discusses learning competencies, outcomes, and objectives related to aesthetically presenting meat dishes based on classical and cultural standards. It then provides instruction on basic principles of platter presentation, including having a centerpiece, arranged slices or portions, and garnish. It also discusses elements of plating food on a plate, such as creating a framework, keeping it simple, balancing the dish, getting the proper portion size, and highlighting the key ingredient. Students are given tasks to demonstrate their understanding, such as explaining how presentation matters and how to plate meat dishes, identifying elements of presentation, and plating a Filipino meat dish.
Q4_WEEK 3 & 4 - PREPARE DESSERTS.pptx
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!
Kitchen tools, equipment and paraphernalia
This document provides an overview of various kitchen tools, equipment, and paraphernalia. It lists and sometimes images common kitchen utensils such as pots, pans, knives, serving utensils, as well as small appliances. The document emphasizes that kitchen tools come in different materials and each is designed for specific tasks, and that cooks should be familiar with the various equipment and what they are used for.
Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
SHS-TVL Prepare Sauces Required for Menu Item.pptx
Sauces are an important component of dishes that can enhance taste, moisture, texture and appearance. They are usually thickened liquids that add flavor, richness and moisture to foods. Common basic sauces include white sauces made with milk and roux, velouté sauces made with stock and roux, and hollandaise made with butter, eggs and lemon. Proper preparation of sauces requires careful attention to cleanliness, proper thickening techniques like roux, and finishing touches like reduction, straining and butter enrichment.
TLE/ HE Cookery Curriculum Guide
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
04 sanitary practices in preparing sandwiches
This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.
Packaging Food Items
This document discusses packaging prepared foods. It describes the skills needed to package and label food items for storage and transportation. The document outlines selecting appropriate packaging materials and the functions packaging should serve, such as providing a barrier against contamination, preventing damage and losses, and protecting the food. Correct packaging keeps food in good condition until it is sold and consumed and encourages customers to purchase the product.
Typesofdessert
This document classifies and describes different types of desserts. It identifies 7 main categories: fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. Fruits are described as nutritious, appetizing and easy to prepare desserts. Cheese types are classified by consistency as soft, semi-hard or hard. Gelatin desserts are inexpensive and come in granular or fruit forms. Custards vary as baked or soft and have distinct textures. Puddings include cornstarch, rice and bread. Fruit cobblers are topped with biscuit dough instead of pie crust. Frozen desserts include ice cream,
Preparing appetizers
Mise en place refers to having all ingredients and tools prepared ahead of time before cooking. The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry. Examples of appetizers mentioned are hors d'oeuvres, relishes, petite salads, chips and dips, soups, cocktails. Canapés and relishes are described in more detail. Good mise en place and presentation are important for appetizers.
Preparing Vegetable Dishes
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 10 vegetables
This document discusses vegetables from different classifications to cooking methods. It begins by classifying vegetables according to their plant parts such as gourds, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens. It then discusses flavor and color components, factors for choosing quality vegetables, nutritional value, preparation methods such as washing, soaking, peeling and cutting techniques. The document also covers effects of cooking, general cooking rules, standards for cooked vegetables and cooking frozen or canned vegetables.
Tools&equip 1
The document lists and describes 10 common tools and equipment used in preparing desserts and sweets. It includes measuring cups and spoons, mixing bowls, baking pans, a cutting board, a double boiler, funnels, graters, various knives including a chef's knife, fruit knife, and paring knife, kitchen shears, and scrapers. The document then indicates it will provide a quiz on this topic.
bread and pastry curriculum guide senior high school
This document outlines the curriculum for a Grade 11 Bread and Pastry Production course. The course covers preparing and producing bakery products like bread and pastries, as well as gateaux, tortes, cakes and petit fours. It includes learning competencies for each area and suggests projects for students. The course aims to develop students' knowledge, skills and attitude to perform bread and pastry production tasks according to industry standards.
Prepare and Cook Egg Dishes
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
What's hot (20)
SHS-TVL Prepare Sauces Required for Menu Item.pptx
SHS-TVL Prepare Sauces Required for Menu Item.pptx
bread and pastry curriculum guide senior high school
bread and pastry curriculum guide senior high school
Similar to Summative test 1 tle 10
Periodical Test Quarter 1 (1).docx
This document appears to be a test for a TLE 10 - Cookery subject covering topics related to eggs, cooking methods, food safety, food presentation and more. It contains 50 multiple choice questions testing student knowledge on topics like egg components, cooking techniques, food contamination, plating design, food storage and more. The test will be given to students at Picanan National High School in the Philippines.
4th-cookery-exam.pptx
This document contains 40 multiple choice questions about food, cooking, and desserts. The questions cover topics like nutrients, ingredients, cooking techniques, food storage, packaging, and food safety. Answer choices are provided for each question.
COOKERY-10-Diagnostic-Test-with-TOS (1).docx
This document appears to be a diagnostic test from Eguia National High School in the Philippines for a Cookery 10 class. It consists of 50 multiple choice questions testing students on various topics related to cooking eggs, cereals, vegetables, seafood, poultry, meat and more. An answer key is provided at the end listing the correct response for each question. There is also a table of specification mapping each question to the topic and objectives it aims to assess from the Cookery 10 curriculum.
4th-cookery-exam Grade 9 Technology and Livelihood Education (1).pptx
Cookery 9 Technology and Livelihood Education... Fourth Grading Examination
1234jdhyinhsgtehabnhdghbvffgtvsbdhgshsnw
This document contains a 50 question quiz about cooking tools and techniques related to eggs and starches. The questions cover topics like tools used for mixing, poaching eggs, separating eggs, cutting hard boiled eggs, parts of the egg, storing eggs safely, thickening agents, cooking pastas and rice, roles of eggs in baking and more. The correct answers are to be marked on an answer sheet.
TLE10-Q2-Wk1.pdf
The document provides instructions for preparing various egg dishes. It begins by outlining the learning objectives which are to prepare egg dishes using appropriate techniques, identify ingredients according to recipes, present dishes attractively, and store dishes hygienically. It then discusses principles for egg dish preparation including different cooking methods like frying, poaching, baking, and microwaving. Specific egg dishes are defined like sunny-side up, over easy, scrambled eggs, omelets, poached eggs, and quiches. The document emphasizes proper storage of eggs to prevent bacterial growth and deterioration. It also notes that eggs are used for thickening, binding, and leavening in baked goods.
Let reviewer
The document contains questions about cooking techniques, nutrients, and food science terms. It asks the reader to identify techniques like deglazing used by Jonas in the pan, nutrients like fat that have more calories per gram than others, and terms like collagen that is found in meat connective tissue. It also tests knowledge of cooking methods, food groups, meal planning principles, and food service procedures.
Devocion pppt q3_w4 v3
This document is from a Cookery 12 class and provides information about eggs. It identifies the different parts of an egg, including the shell, air cell, albumen, chalaza, germinal disc, and yolk. It also discusses the nutritive value and composition of eggs, noting they are a complete protein containing vitamins, minerals, and amino acids. The document further explains how egg quality is graded according to size and standards in the Philippines.
BREAD-&-PASTRY_WEEK1_SABINA_JARA.pdf
This document is an activity sheet for a bread and pastry production course. It provides background information on key ingredients used in baking such as flour, sugar, eggs, shortening, leavening agents, and liquids. It then lists a series of learning activities for students, including multiple choice questions to test their understanding of measurements, ingredient identification exercises, completing tables about ingredients and their functions, matching terms to techniques, and arranging baking steps in order. The activity sheet aims to equip students with knowledge of ingredients and techniques needed to properly measure, mix, shape, and bake bread and pastry products.
TLE-Cookery9-Q3-W1-SSLM.docx
This document is a lesson plan for a TLE Cookery 9 module that teaches students about ingredients used for making sandwiches. It includes a list of the 9 main ingredient groups commonly used in sandwich making such as bread, meat, cheese, and vegetables. Students are asked to match ingredients to their group and identify ingredients from descriptions. The lesson aims to help students learn about key sandwich ingredients and culinary terms.
Similar to Summative test 1 tle 10 (10)
4th-cookery-exam Grade 9 Technology and Livelihood Education (1).pptx
4th-cookery-exam Grade 9 Technology and Livelihood Education (1).pptx
Recently uploaded
How to Manage Your Lost Opportunities in Odoo 17 CRM
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
How to Add Chatter in the odoo 17 ERP Module
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
Main Java[All of the Base Concepts}.docx
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
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 KanvariaHow to Setup Warehouse & Location in Odoo 17 Inventory
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
The History of Stoke Newington Street Names
Presented at the Stoke Newington Literary Festival on 9th June 2024
www.StokeNewingtonHistory.com
DRUGS AND ITS classification slide share
Any substance (other than food) that is used to prevent, diagnose, treat, or relieve symptoms of a
disease or abnormal condition
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama UniversityAkanksha trivedi rama nursing college kanpur.
Natural birth techniques are various type such as/ water birth , alexender method, hypnosis, bradley method, lamaze method etcPCOS corelations and management through Ayurveda.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
Walmart Business+ and Spark Good for Nonprofits.pdf
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...Nguyen Thanh Tu Collection
https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdAdvanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
BBR 2024 Summer Sessions Interview Training
Qualitative research interview training by Professor Katrina Pritchard and Dr Helen Williams
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Aberdeen
The simplified electron and muon model, Oscillating Spacetime: The Foundation...
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
Recently uploaded (20)
How to Manage Your Lost Opportunities in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRM
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
How to Setup Warehouse & Location in Odoo 17 Inventory
How to Setup Warehouse & Location in Odoo 17 Inventory
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
Natural birth techniques - Mrs.Akanksha Trivedi Rama University
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Walmart Business+ and Spark Good for Nonprofits.pdf
Walmart Business+ and Spark Good for Nonprofits.pdf
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
The simplified electron and muon model, Oscillating Spacetime: The Foundation...
The simplified electron and muon model, Oscillating Spacetime: The Foundation...
Summative test 1 tle 10
- 1. NAME: ____________________________________ Grade & Section: _______ Directions: A. Multiple Choice: Read each question carefully. Choose the letter which corresponds to the correct answer and write it in the LINE before each number. ____1. How many percent of its total weight depending on egg size is the egg shell? A. 5-8% B. 9-12% C. 13-17% D. 17-20% ____2. This is the entrance of the latebra, the channel leading to the center of the yolk. A. Chalaza B. Germinal disc C. Shell D. Yolk ____3. Which part of the egg is considered the richest source of cholesterol? A. air cell B. shell C. white D. yolk ____4. How can you facilitate ease in removing the shell of hard boiled eggs? A. dip in cold water. C. coat the shell with some cake flour. B. immerse in vinegar. D. put inside the refrigerator for 3 minutes. ____5. The main function of eggs among baked products is to A. promote tenderness C. bind the ingredients together. B. enhance their flavor. D. prolong their keeping quality. 6. It is the yellow to yellow-orange portion which makes up about 33% of the liquid weight of the egg. A. Chalaza B. Germinal disc C. Shell D. Yolk ____7.Why is it NOT advisable to store eggs together with strongly odored foods like onions? A. the nutritive value of eggs tend to lessen C. the eggshells are porous and can absorb odor well. B. sulfur compounds in onions can hasten food deterioration. D. none of the above ____8. This market forms of eggs are seldom used. Their whites are used for preparing meringue. A. Fresh eggs B. Frozen eggs C. Dried eggs D. Boiled eggs ____9.These are made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites. A. Fresh eggs B. Frozen eggs C. Dried eggs D. Boiled eggs SUMMATIVE TEST 1 Date: September 20, 2021 Topic: PREPARE EGG DISHES Objectives: Module 1 LO 1. Perform mise en place 1.1 Identify an egg’s components and its nutritive value, identify and prepare ingredients according to standard recipes. (TLE_HECK9-12ED-Ia-1) Module 2 Identify the market forms of eggs, Explain the uses of eggs in culinary egg dishes in accordance with the prescribed standards. (TLE_HECK9-12ED-Ib-2)
- 2. ____10. Also called as shell eggs may be purchased individually, by dozen or in trays of 36 pieces. A. Fresh eggs B. Frozen eggs C. Dried eggs D. Boiled eggs ____11. The following are the nutritive value of egg, EXCEPT. A. Iron and riboflavin B. Protein C. Vitamin C D. iron, trace minerals ____12. Mixing and blending eggs to form a foam, what process is this? A. Aeration B. Emulsion C. Extraction D. Immersions ___13.. The clear casing that encloses the yolk. A. Albumen B. Inner membrane C. Outer membrane D. Vitelline membrane ___14. In water test method, fresh eggs will _____? A. Bubble B. Float C. Just in the middle D. Sink ___15. What egg is commonly used in meal preparation such as Silog &toppings for Pansit Palabok? A. Duck egg B. Goose egg C. Chicken egg D. Quail egg ___16This kind of method is not practical way to use in the market to determine the quality and freshness of eggs. A. Breaking B. Candling C. Clicking together D. Water test ___17. Checking the position of yolk, size and air cell by placing before a source of light. A. Breaking C. Gross examination of the egg B. Candling D. Water test ___18. Use of an egg by adding beaten eggs to soups to achieve the desired consistency. A. Binder B. Emulsifier C. Enricher D. Thickener ___19. It is another term for egg white. A. Albumen B. Chalazae C. Membrane D. Shell ___20. Use of an egg that gives additional value to a dish. A. Binder B. Emulsifier C. Enricher D. Glaze ___21. Use of an egg to combine water and oil to make vinaigrette and mayonnaise. A. Binder B. Emulsifier C. Enricher D. Glaze ___22. Which of the following vitamins is not present in an egg? A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D ___23. Grading an egg by observing its physical appearance. What do you call this method? A. Breaking B. Candling C. Gross examination of the egg D. Water test ___24. This part of an egg contains most of the essential vitamins and nutrients as well as protein. A. Albumen B. Shell C. Vitelline Membrane D. Yolk ___25. The following are characteristics of quality fresh eggs. Which one is not? A. Has small air cell B. Shell should be clean C. Shell should be rough and chalky D. Should have thin albumen Prepared by: Noted: MHAYLANI O. OTANES DR. REMEDIOS ELSIE P. APOSTOL T-III SSP-III