TLE 9 CHAPTER 2 L2
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This document provides information on preparing various types of salads. It discusses different components of salads including base, body, dressings, and garnishes. It also covers ingredients for salad dressings like oils, vinegars, and mustards. Factors to consider in salad preparation include using ingredients of varying colors, flavors, textures, and shapes. The document outlines important points in salad making such as washing, cutting, chilling ingredients and properly arranging the finished salad.
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TLE 9 Presentation: Preparing Sandwich
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
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Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
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This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
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both from public and private institutions to assist you, the teacher or facilitator in
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overcoming their personal, social, and economic constraints in schooling.
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The document discusses different types of sandwiches. It identifies cold sandwiches and hot sandwiches as the two main types. Cold sandwiches include tea sandwiches and club sandwiches while hot sandwiches include hamburgers, hotdogs, and grilled sandwiches. The document also discusses the components of a sandwich which include bread, spreads, and fillings. Various bread options are mentioned like flatbreads, quick breads, and loaf bread.
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This document provides information on preparing and cooking seafood dishes. It begins by defining seafood and its classifications, including finfish and shellfish. It then discusses the parts of fish, checking freshness, and proper handling and storage of both fresh and frozen seafood. The document outlines various cooking techniques for different types of fish and shellfish, emphasizing that lean fish is best served with sauces to retain moisture while fat fish can withstand higher heat methods. It also provides step-by-step instructions for scaling whole fish and filleting techniques. The overall document serves as a lesson plan to teach students how to properly prepare, handle, and cook different seafood dishes.
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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.
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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.
Lesson 1 [prepare egg dishes( mise en place)]
This document provides information about preparing egg, cereal, and starch dishes. It discusses the versatility of eggs and how they are used in cooking. It also outlines the tools, utensils, and equipment needed to prepare egg dishes, including knives, bowls, whisks, pans, and ovens. Proper cleaning and sanitization of tools is important to prevent bacterial growth. Both manual and mechanical dishwashing procedures are described.
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This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
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This document provides guidelines for preparing different types of salads and dressings. It discusses the classification, ingredients, and structure of salads. It also describes how to prepare salads for quantity production and factors to consider like quality, appearance, and food safety. Finally, it discusses storing salads and dressings properly in the refrigerator until serving.
saladssaladdressing-130918211614-phpapp02 (1).pptx
The document discusses the components of salads including the foundation, body, garnish, and dressing. It describes the different types of foundations, bodies, and garnishes used in salads. It also summarizes the three types of salad dressings - vinaigrettes, cream-style, and simple dressings. Finally, it provides an overview of various salad greens that can be used as foundations.
prepareavarietyofsaladanddressing-210827034801.pptx
This document provides guidelines for preparing salads and dressings. It discusses the key ingredients used in salads, such as greens, vegetables, fruits, proteins and starches. It also outlines best practices for making different types of salads, including vegetable/grain salads, bound salads, fruit salads, composed salads and gelatin salads. Important factors for salad preparation like quality ingredients, eye appeal and proper food combinations are highlighted. The document concludes with discussing ingredients and types of salad dressings, including oil and vinegar dressings and emulsified dressings.
DRESSING INGREDIENTS.pptx
This document provides instructions for preparing various salad dressings. It discusses the key ingredients of salad dressings including oils, vinegar, lemon juice, seasonings, and eggs. It describes different types of dressings such as oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties. It explains the concepts of temporary and permanent emulsions and how emulsifiers like eggs help combine oil and vinegar. Finally, it provides recipes for classic dressings like French dressing and mayonnaise as well as cooked salad dressing.
Salads & salad dressing
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.
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Week 2-Prepare varieties of Salad.pptx
The document provides information on the components of a salad, including the base, body, dressing, and garnish. It defines each component and provides examples. The base is the greens or leaves that form the bottom of the salad. Common bases mentioned include lettuce varieties. The body provides the main ingredients and identity, such as vegetables. The dressing coats the salad and comes in different types like vinaigrettes. Garnishes are edible toppings that add visual appeal and sometimes flavor.
Salad IHM NOTES
Salad is a mixture of raw, cooked or cold foods served with a dressing that can be an appetizer or main course. It consists of a base of lettuce or other greens topped with various ingredients like fruits and vegetables. The most important parts are the body, which is the focal point, and the dressing to moisten and flavor the salad. Dressings can be oil-based like vinaigrette or cream-based and come in many varieties. There are several types of salads including simple tossed salads and composed salads based around different main ingredients like tuna, fruits or vegetables. Lettuce is commonly used as the base and should be cleaned properly. Quality ingredients and careful preparation are keys to a
Salad Ingredients.pptx
1. Prepare all ingredients by washing, cutting, and chilling them.
2. Arrange the base and body of the salad on plates lined up on trays for easy transfer to refrigeration.
3. Garnish all salads before refrigerating until serving time.
Salads and Salad dressing
This document discusses the components of salads and salad dressings. It explains that salads typically have four components - a foundation, body, garnish, and dressing. The foundation forms the base, the body creates the main flavor and identity, the garnish contributes visual appeal and flavor, and the dressing complements the other ingredients. It then provides details on different types of salad greens, dressing emulsions, cleaning and storing greens, and categories of salads such as green salads, side salads, and composed salads.
Prepare a variety of salad and dressing
This document provides guidelines for making different types of salads and salad dressings. It discusses the key ingredients for salads like greens, vegetables, fruits, proteins and starches. It also outlines best practices for composing vegetable, bound, fruit and gelatin salads. Proper preparation of ingredients, eye appeal, flavors and textures are important factors. The document also describes the basic ingredients for salad dressings like oils, vinegars and seasonings and lists common dressing types like vinaigrettes, emulsified and cooked dressings.
Salads and salad dressings
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Classifications of salads
This document outlines the key classifications and components of salads. It discusses salads classified according to use (appetizer, accompaniment, main dish, dessert, intermezzo) and according to ingredients (simple, composed, vegetable, fruit, bound, gelatin, green, grain/legume/pasta). The major parts of a salad - base, body, dressing, and garnish - are defined. Different types of salad greens and sample salad recipes are also presented.
Chapter 4 Salads and salad Dressing.pptx
This document provides information on salads and salad dressings. It discusses the three main types of salad dressings: oil and vinegar, mayonnaise-based, and cooked dressings. The key ingredients in salad dressings are listed as oil, vinegar, lemon juice, mayonnaise, and seasonings. It also describes the different types of salads including appetizer, accompaniment, main-course, separate-course, and dessert salads. The structure and components of composed salads are outlined.
SALAD.
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.
Basic-Preparations-Final-Copy.pdf
The document discusses the basics of stocks, sauces, soups, marinades, and garnishing. It defines each item and provides details on types, cooking methods, and guidelines. Stocks are the foundation for soups and are made by simmering bones and scraps. Sauces add moisture, flavor, richness and can be hot or cold. Soups are clear or thickened and the foundation is good stock. Marinades tenderize meat using acid, oil and flavors. Garnishing is meant to complement dishes and should be edible, fresh, and enhance presentation. Over-marinating meat for more than 24 hours can cause the meat to become mushy or rotten due to bacterial growth from
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TLE 9 CHAPTER 2 L2
- 1. PREPARING A VARIETY OF SALAD DRESSING
- 2. COMPOSED SALAD – when salad ingredients are assembled in a particular arrangement. PLATED SALAD – they are often made up of more than simply green. 1.VINAIGRETTE – an emulsion of vinegar and a form of oil, such as soybean oil, oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil or grape seed oil and sometimes flavoured with herbs spices and other ingredients. 2. BOK CHOY – a green leafy vegetable used in Chinese and south-east Asian It has a firm white stem, dark green leaves and a faintly bitter taste. 3. BUTTERHEAD LETTUCE – it is the largest and best flavoured group of lettuces. TECHNICAL TERMS
- 3. 1. BASE – it gives the definition to the salads placement on the plate platter. 2. BODY– it is the main ingredient of salad. 3. DRESSING – it is used to enhance the flavour, toasted with the of the salad or served on the side. 4. GARNISH – is adds texture, color and form to the salad. COMPONENTS OF SALAD
- 6. 1. COLOR – include ingredients of different colors for eye appeal, different nutrients and other healthful components. 2. FLAVOR – balance strong and mild flavors. 3. TEXTURE – balance soft with crisp ingredients, juices with crunchy, fibrous with smooth. 4. SHAPE – cut ingredients in different shapes, such as cubes, shredded bits and wedges. FACTORS TO CONSIDER IN SALAD PREPARATION
- 7. 1. VINAIGRETTE – it is also known as French dressing. 2. EMULSIFIED DRESSINGS – an emulsion is a mixture of two liquids that do not naturally mix. 3. MAYONNAISE – it is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard. 1. OIL – it makes up the bulk of most salad dressing. 2. VINEGAR – originally made from fermented barley juice, wine or apple cider. 3. MUSTARD – it adds a sharp flavour which helps counter the richness of the oil in vinaigrette. INGREDIENTS FOR SALAD DRESSING SALAD DRESSING
- 8. 1. FORMAL – served in restaurant as a side dish to the main meal. 2. CASUAL – served as part of the buffet. 3. MODERN – served in café as a meal that will stand alone. 4. STAND UP OR SIT DOWN – some salads are being served in wraps type of salad. 1. Washing ingredients. 5. Cutting materials. 2. Chilling ingredients. 6. Marinating salads. 3. Frozen salads. 7. Additional of salad dressing. 4. Keeping materials. 8. Arrangement of salad. IMPORTANT POINTS IN SALAD MAKING TYPES OF SERVICES