Tools for garnishing
•Download as PPTX, PDF•
2 likes•780 views
The document lists and describes common kitchen tools used for garnishing food, including apple corers, pastry brushes, butter curlers, citrus strippers, decorating bags and tips, grapefruit knives, graters, cookie cutters, knives, melon ballers, scissors, skewers, toothpicks, vegetable peelers, and strainers. These tools help shape, cut, and decorate food to make presentations more appealing and encourage guests to eat and enjoy meals.
Report
Share
Report
Share
Recommended
Cookery 9 Lesson 2: Tools and Equipment Needed in the Preparation of Appetizer
This document lists and defines various common kitchen tools used in food preparation. It provides technical terms for parts of fruits like core and pips. Then it defines over 50 different tools including their uses, such as an apple corer is used to remove the core and pips from apples, a baster is used to cover meat in juices or sauce during cooking, a whisk is used to blend or incorporate air into mixtures, and a zester is used to obtain zest from citrus fruits. References for the information are provided at the end.
prepare sandwiches weeks 1-3 .pptx.pdf
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
Appetizer
The document provides information about different types of appetizers. It discusses the history and origins of appetizers, including their introduction by the Athenians in the 3rd century BC. It then defines and provides examples of different categories of appetizers, such as cocktails, hors d'oeuvres, canapés, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Specific appetizer recipes and preparation tips are also mentioned.
Prepare appetizers
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
Lesson 2 preparing pasta
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
Use and Maintain Kitchen Tools and Equipment
It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
02 fundamentals of plating desserts
This document provides information on plating and presenting desserts. It discusses various factors to consider like plate selection, color, texture, temperature, neatness, and appropriate garnishing. Maintaining contrast through elements like hard/soft textures and hot/cold temperatures is emphasized. Components of a plated dessert are also outlined, including the main item, sauces for moisture, a crunch element for contrast, and a final garnish. Proper plating is said to be important for appealing to customers and satisfying them. Students are reminded to consider these techniques when practicing plating their own dessert creations.
LO3-Fundamentals of Plating.pptx
This document provides guidelines for plating and presenting appetizers and buffet platters. It discusses fundamentals of plating such as balance, color, shape, texture and flavors. It emphasizes portion size and arrangement on the plate. For buffet platters, it outlines elements like a centerpiece, sliced portions and garnishes. It offers tips for designing platters such as sketching a layout, including movement, focal points and keeping items in proportion while keeping designs simple.
Recommended
Cookery 9 Lesson 2: Tools and Equipment Needed in the Preparation of Appetizer
This document lists and defines various common kitchen tools used in food preparation. It provides technical terms for parts of fruits like core and pips. Then it defines over 50 different tools including their uses, such as an apple corer is used to remove the core and pips from apples, a baster is used to cover meat in juices or sauce during cooking, a whisk is used to blend or incorporate air into mixtures, and a zester is used to obtain zest from citrus fruits. References for the information are provided at the end.
prepare sandwiches weeks 1-3 .pptx.pdf
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
Appetizer
The document provides information about different types of appetizers. It discusses the history and origins of appetizers, including their introduction by the Athenians in the 3rd century BC. It then defines and provides examples of different categories of appetizers, such as cocktails, hors d'oeuvres, canapés, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Specific appetizer recipes and preparation tips are also mentioned.
Prepare appetizers
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
Lesson 2 preparing pasta
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
Use and Maintain Kitchen Tools and Equipment
It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
02 fundamentals of plating desserts
This document provides information on plating and presenting desserts. It discusses various factors to consider like plate selection, color, texture, temperature, neatness, and appropriate garnishing. Maintaining contrast through elements like hard/soft textures and hot/cold temperatures is emphasized. Components of a plated dessert are also outlined, including the main item, sauces for moisture, a crunch element for contrast, and a final garnish. Proper plating is said to be important for appealing to customers and satisfying them. Students are reminded to consider these techniques when practicing plating their own dessert creations.
LO3-Fundamentals of Plating.pptx
This document provides guidelines for plating and presenting appetizers and buffet platters. It discusses fundamentals of plating such as balance, color, shape, texture and flavors. It emphasizes portion size and arrangement on the plate. For buffet platters, it outlines elements like a centerpiece, sliced portions and garnishes. It offers tips for designing platters such as sketching a layout, including movement, focal points and keeping items in proportion while keeping designs simple.
Basic knife cuts &
This document provides information on basic knife cuts and their definitions. It explains that uniform cuts allow for even cooking and better visual presentation. Common cuts described include allumette, julienne, batonnet, cube, dice, brunoise, mince, chiffonade, and tourne. Precise knife skills are important for ensuring food is cooked properly and plated attractively.
COOKERY11HE-APPETIZER-Q1-KHAI.pptx
This document provides information about cleaning and maintaining kitchen tools, equipment, and premises. It discusses the various tools and equipment found in a kitchen, including knives, pots, pans, blenders, and ovens. It also outlines the proper cleaning and sanitization of these items using chemicals like detergents, solvent cleaners, acid cleaners, chlorine, and ammonia. The document emphasizes the importance of regularly cleaning and disinfecting all surfaces in the kitchen, including walls, floors, and shelves, to reduce health hazards and ensure food safety. Proper safety measures and storage of chemicals is also addressed.
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.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and Equipment
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
stocks, soups and sauces .pptx.pdf
The document provides information on preparing stocks, soups and sauces. It discusses the key differences between stocks and broths, the four essential parts of making stock, and common ingredients used in preparing stocks. Various types of stocks are described such as white stock, brown stock, fish stock and vegetable stock. Guidelines are also provided on proper storage and reconstitution of stocks, soups and sauces in the refrigerator and freezer.
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.
prepare dessert
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
Sandwich preparation and presentation
This document discusses factors to consider when preparing and presenting sandwiches. It emphasizes achieving balance through complementary flavors, textures, and colors between the bread and fillings. Proper spread and fillings add moisture, richness, and flavor. Garnishes not only enhance taste but make the sandwich visually appealing. A variety of ingredients with different textures make the sandwich more satisfying to eat.
classificationofappetizer-191120133534.pptx
This document defines and describes different types of appetizers. It discusses cocktails, hors d'oeuvres, canapés, relishes/crudites, petite salads, chips and dips, and fresh fruits and vegetables. Specifically, it provides details on the components and preparation of canapés, describing the base, spread, and garnish that make up finger food canapés. It also lists examples of antipasto items, bruschetta, tapas, and amuse bouche as appetizer options.
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.
Desserts - 4th QUARTER.pptx
This document provides information on tools and equipment used for dessert making. It discusses various measuring tools like measuring spoons and cups. It also covers mixing bowls, mixing tools like whisks and spatulas, electrical appliances like stand mixers and blenders, bakeware like pans and sheets, cooling racks, and knives. The document then describes different types of desserts like cakes, candies, cookies, crumbles, custards, gelatin desserts, ice cream, meringue, pastries, pies, pudding, and sorbet. It concludes by asking the reader to list tools and equipment used for five favorite dessert recipes.
Food plating
This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Prepare cereals and starch dishes
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Garnishing dishes
The document discusses garnishing in cooking. It defines a garnish as a decorative food item used to enhance presentation. Garnishes should add visual appeal and nutritional value. A variety of tools are described for making different types of garnishes, such as vegetable peelers, butter cutters, and pastry bags. Guidelines recommend garnishes be compatible in flavor and color, and appropriately sized. Examples of common garnishes are provided.
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.
Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
cookery ppt.pptx
Cookery involves both the art and science of preparing food through the application of heat. It is considered both an art through elements like plating and combinations of color and an applied science through techniques like accurate measurements and preventing bacterial growth. There are many roles in a professional kitchen like executive chef, pastry chef, and sauce chef. Proper cooking terms and methods are important to prepare foods in a way that enhances flavors like searing, braising, and caramelizing. Appetizers are small dishes served before a meal to stimulate appetite and come in hot and cold varieties with examples like brochettes, filled pastries, crudités, and dips. Plating of appetizers is an art that can enhance
Soups
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
classification of appetizers.pptx
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
3. Relishes are pickled raw vegetables and dips are spreadable foods meant to accompany crackers or chips, with the proper thickness sticking to but not breaking the dippers.
4. Popular appetizer choices keep the food
Kitchen tools and equipment needed in preparing appetizers cookery12.pptx
This document lists and describes various tools and equipment needed for preparing appetizers, including: a ball cutter, rubber spatula, channel knife, spatula, wire whip, zester, French knife, paring knife, butter curler, cutting board, kitchen shears, potato masher, chiller, oven, measuring spoons and cups, mixing bowls, mixing spoons, forks, containers, cooking range, refrigerator, and strainer/colander. It also defines appetizers and provides a classification of different types of appetizers such as cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, chips and dips, fresh fruits
KITCHEN CUTTING EQUIPMENT.pptx
This document identifies and describes various cutting tools used in the kitchen. It lists common knives like boning knives, paring knives, turning knives, filleting knives, utility knives, cleavers, cheese knives, carving knives, and butcher knives. It also mentions other tools like graters, kitchen scissors, vegetable peelers. For each tool, it provides details on its design features and intended uses. The document concludes with tips on proper handling and storage of cutting tools to avoid injuries and rusting.
Tools, utensils and equipment in preparing sandwiches
This document provides instructions for preparing sandwiches. It begins by outlining the objectives and learning outcomes, which are to perform mise en place, prepare various sandwiches, present them properly, and store leftovers. Next, it defines what a sandwich is and explains that preparing them is a fundamental cooking skill. The bulk of the document then lists and describes the various tools, utensils, and equipment needed to make sandwiches, such as knives, spatulas, bowls, grills and toasters. It provides photos and detailed explanations of over 15 key items.
More Related Content
What's hot
Basic knife cuts &
This document provides information on basic knife cuts and their definitions. It explains that uniform cuts allow for even cooking and better visual presentation. Common cuts described include allumette, julienne, batonnet, cube, dice, brunoise, mince, chiffonade, and tourne. Precise knife skills are important for ensuring food is cooked properly and plated attractively.
COOKERY11HE-APPETIZER-Q1-KHAI.pptx
This document provides information about cleaning and maintaining kitchen tools, equipment, and premises. It discusses the various tools and equipment found in a kitchen, including knives, pots, pans, blenders, and ovens. It also outlines the proper cleaning and sanitization of these items using chemicals like detergents, solvent cleaners, acid cleaners, chlorine, and ammonia. The document emphasizes the importance of regularly cleaning and disinfecting all surfaces in the kitchen, including walls, floors, and shelves, to reduce health hazards and ensure food safety. Proper safety measures and storage of chemicals is also addressed.
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.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and Equipment
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
stocks, soups and sauces .pptx.pdf
The document provides information on preparing stocks, soups and sauces. It discusses the key differences between stocks and broths, the four essential parts of making stock, and common ingredients used in preparing stocks. Various types of stocks are described such as white stock, brown stock, fish stock and vegetable stock. Guidelines are also provided on proper storage and reconstitution of stocks, soups and sauces in the refrigerator and freezer.
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.
prepare dessert
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
Sandwich preparation and presentation
This document discusses factors to consider when preparing and presenting sandwiches. It emphasizes achieving balance through complementary flavors, textures, and colors between the bread and fillings. Proper spread and fillings add moisture, richness, and flavor. Garnishes not only enhance taste but make the sandwich visually appealing. A variety of ingredients with different textures make the sandwich more satisfying to eat.
classificationofappetizer-191120133534.pptx
This document defines and describes different types of appetizers. It discusses cocktails, hors d'oeuvres, canapés, relishes/crudites, petite salads, chips and dips, and fresh fruits and vegetables. Specifically, it provides details on the components and preparation of canapés, describing the base, spread, and garnish that make up finger food canapés. It also lists examples of antipasto items, bruschetta, tapas, and amuse bouche as appetizer options.
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.
Desserts - 4th QUARTER.pptx
This document provides information on tools and equipment used for dessert making. It discusses various measuring tools like measuring spoons and cups. It also covers mixing bowls, mixing tools like whisks and spatulas, electrical appliances like stand mixers and blenders, bakeware like pans and sheets, cooling racks, and knives. The document then describes different types of desserts like cakes, candies, cookies, crumbles, custards, gelatin desserts, ice cream, meringue, pastries, pies, pudding, and sorbet. It concludes by asking the reader to list tools and equipment used for five favorite dessert recipes.
Food plating
This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Prepare cereals and starch dishes
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Garnishing dishes
The document discusses garnishing in cooking. It defines a garnish as a decorative food item used to enhance presentation. Garnishes should add visual appeal and nutritional value. A variety of tools are described for making different types of garnishes, such as vegetable peelers, butter cutters, and pastry bags. Guidelines recommend garnishes be compatible in flavor and color, and appropriately sized. Examples of common garnishes are provided.
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.
Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
cookery ppt.pptx
Cookery involves both the art and science of preparing food through the application of heat. It is considered both an art through elements like plating and combinations of color and an applied science through techniques like accurate measurements and preventing bacterial growth. There are many roles in a professional kitchen like executive chef, pastry chef, and sauce chef. Proper cooking terms and methods are important to prepare foods in a way that enhances flavors like searing, braising, and caramelizing. Appetizers are small dishes served before a meal to stimulate appetite and come in hot and cold varieties with examples like brochettes, filled pastries, crudités, and dips. Plating of appetizers is an art that can enhance
Soups
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
classification of appetizers.pptx
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
3. Relishes are pickled raw vegetables and dips are spreadable foods meant to accompany crackers or chips, with the proper thickness sticking to but not breaking the dippers.
4. Popular appetizer choices keep the food
Kitchen tools and equipment needed in preparing appetizers cookery12.pptx
This document lists and describes various tools and equipment needed for preparing appetizers, including: a ball cutter, rubber spatula, channel knife, spatula, wire whip, zester, French knife, paring knife, butter curler, cutting board, kitchen shears, potato masher, chiller, oven, measuring spoons and cups, mixing bowls, mixing spoons, forks, containers, cooking range, refrigerator, and strainer/colander. It also defines appetizers and provides a classification of different types of appetizers such as cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, chips and dips, fresh fruits
What's hot (20)
Cookery 7/8 Lesson 1: Basic Kitchen Tools and Equipment
Cookery 7/8 Lesson 1: Basic Kitchen Tools and Equipment
Kitchen tools and equipment needed in preparing appetizers cookery12.pptx
Kitchen tools and equipment needed in preparing appetizers cookery12.pptx
Similar to Tools for garnishing
KITCHEN CUTTING EQUIPMENT.pptx
This document identifies and describes various cutting tools used in the kitchen. It lists common knives like boning knives, paring knives, turning knives, filleting knives, utility knives, cleavers, cheese knives, carving knives, and butcher knives. It also mentions other tools like graters, kitchen scissors, vegetable peelers. For each tool, it provides details on its design features and intended uses. The document concludes with tips on proper handling and storage of cutting tools to avoid injuries and rusting.
Tools, utensils and equipment in preparing sandwiches
This document provides instructions for preparing sandwiches. It begins by outlining the objectives and learning outcomes, which are to perform mise en place, prepare various sandwiches, present them properly, and store leftovers. Next, it defines what a sandwich is and explains that preparing them is a fundamental cooking skill. The bulk of the document then lists and describes the various tools, utensils, and equipment needed to make sandwiches, such as knives, spatulas, bowls, grills and toasters. It provides photos and detailed explanations of over 15 key items.
1. Tools.pptx
This document provides an overview of tools, utensils, and equipment needed for preparing sandwiches. It lists 21 items, including various knives for slicing ingredients, spatulas and scrapers for spreading and mixing fillings, measuring cups and spoons, can openers, strainers, mixing spoons, cutting boards, and more. The goal of the lesson is for students to learn to identify, use appropriately, and appreciate the importance of the tools needed to make different types of sandwiches.
Chap14 Food np preparation tools
This document provides information on various food preparation tools and how to use them properly. It discusses the importance of using the right tool for each job to help work more quickly and efficiently. It then describes several categories of tools including measuring equipment, slicing and cutting tools, mixing tools, baking tools, cooking tools, and other kitchen aids. For each tool, it explains its common uses in food preparation. The document aims to help readers identify quality tools, understand how to use them properly, and select the basic tools needed for a well-equipped kitchen.
g9-tools-and-utensils-2020215012907.pptx
This document discusses the tools, utensils, and equipment needed for preparing sandwiches. It identifies 18 tools and utensils such as sandwich spatulas, bread knives, cheese graters, and mixing bowls. It also lists 9 pieces of equipment including grills, griddles, microwaves, broilers, slicers, chillers, freezers, and refrigerators. The document provides details on the uses of each tool, utensil and equipment in preparing and making different types of sandwiches efficiently.
3. Types of Cuts and defination.....pptx
This document discusses proper cutting techniques and types of cuts. It emphasizes the importance of uniform cuts to ensure even cooking times and using the proper knife for the job to minimize risk. Several specific cut types are defined such as small dice, large dice, medium dice, julienne, batonnet, paysanne, mince, and fine julienne. Each cut yields vegetables or fruits of a defined size and shape that are suited to different culinary purposes.
week 1.pptx
The document provides information on tools, utensils, and equipment used for making sandwiches. It lists various knives, boards, bowls, and other items needed for preparing ingredients and assembling sandwiches. It also describes different types of cooking appliances that can be used in sandwich making, such as grills, ovens, toasters, and chillers. The overall document serves as a reference for the key tools and equipment involved in the sandwich preparation process.
CUTTING PROCESS.pptx
The document provides information on basic knife skills and cutting techniques. It discusses the proper grip for holding knives, different types of knives and why they are used. It also covers common vegetable cuts like dice, julienne, batonnet, and chiffonade. Knife safety tips are also included such as keeping knives sharp, using a cutting board, and storing knives safely.
Sandwiches
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
FLATWARE.pptx
This document provides descriptions of various types of flatware used at the dinner table, including spoons, knives, and forks. It explains the purpose and distinguishing features of different utensils like dessert spoons, dinner forks, fish knives, salad forks, and more. Specialized utensils are designed for eating particular foods like fruits, cheeses, seafood and pasta. Flatware comes in a range of materials and sizes suited to various courses and styles of dining.
FLATWARE.pptx
This document provides descriptions of various types of flatware used at the dinner table, including spoons, knives, and forks. It explains the purpose and distinguishing features of different utensils like dessert spoons, dinner forks, fish knives, salad forks, and more. Specialized utensils are designed for eating particular foods like fruits, cheeses, seafood and pasta. Flatware comes in a range of materials and sizes suited to various courses and styles of dining.
HELE 5 Q2 Lesson 3 How to prepare foods (1).pptx
This document lists and describes basic tools and equipment used in food preparation, including dry and liquid measuring cups, wooden spoons, graters, chopping boards, mixing bowls, cookware like sauce pans and frying pans, colanders, and different types of knives like paring knives, kitchen knives, and cleaver knives. It explains what each tool is used for in food preparation.
Knife Skills. Kitchen Safety And Simpler Cooking
The document discusses proper knife safety and technique. It begins by identifying the most common kitchen knives - paring, chef's, steak, bread, and boning knives - and their purposes. It emphasizes that sharper knives are safer to use than dull knives. The document recommends storing knives in their boxes or on a magnetic bar for sanitation. It also provides cutting board tips, advising the use of plastic or other non-porous materials and proper cleaning and maintenance. Proper knife handling technique focuses on precision movements away from the body to avoid injury.
cooking-tools.pptx
This document provides descriptions of various kitchen utensils and tools. It includes definitions and uses for items such as can openers, measuring cups and spoons, cutting boards, mortar and pestles, salt cellars, wooden spoons, pepper grinders, silicone and metal turners, spaghetti spoons, funnels, oil and vinegar containers, whisks, thermometers, basting brushes, graters, zesters, mandolins, pizza cutters, knife sets, salad spinners, rolling pins, and stainless steel mixing bowls. The document serves as a reference for common cooking equipment.
TLE-9-Cookery-tools-utensils (1).pptx
This document provides descriptions of various kitchen tools, utensils, and equipment used for making sandwiches. It describes different types of knives like serrated knives for bread, butter knives for spreads, and paring knives. It also outlines various measuring tools like measuring cups and spoons. Other equipment mentioned include bowls, can openers, mixers, toasters, and refrigerators. The document concludes by asking readers to identify different items and create a video demonstrating sandwich preparation using the described tools.
Cuts of vegetables
A group of internationally accepted cuts of vegetables are termed as “Classical Cuts”.
The most common among them are julienne, chiffonade, baton, brunoise , dice ( small, medium, and large),
slice, chop and mince, and shred
flatware-and-glassware.pdf
This document describes various types of glassware and flatware used in food service. It discusses different styles of beer mugs, margarita glasses, wine glasses, forks, spoons, and knives used for specific purposes like serving escargot, steak, fish or desserts. Cocktail forks are used to spear olives, gravy spoons are meant for serving gravy, and carving knives have blades designed to cut meat slices. A wide range of flatware items are detailed according to their distinctive shapes, sizes and functions in serving different courses or food items.
DESSERT.pptx
This document contains a prayer thanking God for the day and asking for guidance in learning. It then outlines a lesson on desserts, defining desserts, identifying tools and equipment used in dessert making, and explaining their importance. Key tools discussed include measuring cups and spoons, mixing bowls, knives, whisks, and baking pans. Equipment includes refrigerators, ranges, mixers, and blenders. The importance of dessert in a meal is enumerated, such as balancing out the meal, satisfying cravings, and being an opportunity for creativity and romance.
Gr 8 Commercial cooking
The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.
Small Kitchen Tools and Equipment
Basic understanding about the kitchen tools and equipment is necessary to be able to use them wisely, effectively and appropriately.
Similar to Tools for garnishing (20)
Tools, utensils and equipment in preparing sandwiches
Tools, utensils and equipment in preparing sandwiches
More from jaserLopez
Tools and equipment used in caregiving
This document discusses tools and equipment used in caregiving. It describes sphygmomanometers, which are used to measure blood pressure, including digital, mercury, and aneroid types. It also mentions stethoscopes, which are used to listen to the chest, heart, and pulse points, and thermometers for measuring body temperature, such as oral and rectal thermometers. It provides instructions on how to use a sphygmomanometer, stethoscope, and take temperatures orally, by armpit, and rectally.
Classification of soup
This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
Guidelines in preparing soups
The document provides guidelines for preparing soups. It states that most soups are cooked at a gentle simmer and stirred occasionally. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water, vegetables, meat, and seasoning. There are two kinds of thick soups: cream soups and puree soups. The document also provides suggestions for garnishing soups, such as using toasted hazelnuts with butternut squash soup, croutons for texture and absorbing broth, and fresh herbs and oil for flavor and presentation.
Basic principles of preparing soups
To prepare soup, use vegetables like carrots, celery and onions to make a stock as the foundation for flavor. Choose seasonal primary ingredients like vegetables. Add meats, poultry or fish toward the beginning or end of cooking depending on the item. Adjust consistency by adding more liquid if the soup thickens during cooking. True or false questions test understanding of cooking times and order of adding ingredients.
Basic hand massage
The document provides instructions for massaging a client's hand. It instructs to first apply lotion smoothly, then rub each finger joint from the back side using the thumb and index finger. Next it describes squeezing and vibrating motions towards the heart, then light strokes moving away. It concludes by instructing to turn the hand over and massage the palm, squeeze specific areas, move the fingers, and finish with circular stroking down the entire hand.
Ingredients in preparing stocks
This document provides information about the key ingredients used in making stock: bones (typically veal, beef, and chicken), leftover cooked meat, mirepoix (a combination of onions, carrots, celery, and sometimes other vegetables), herbs and spices (which depend on availability and tradition but are used lightly), and bouillon cubes or ready-made stocks (which are commonly used today).
Classification of stocks
White stock is made from blanched veal or beef bones and vegetables simmered in water. Chicken stock uses chicken bones and mirepoix. Brown stock is similar but uses chicken or beef bones that are first browned before simmering with vegetables. Fish stock is prepared with fish bones and mirepoix. Vegetable stock is the lightest but quickest to make using only vegetables.
Preparing stock, soups and sauces
The document discusses the origin of the word "soup" and provides instructions for preparing stock. It notes that soup comes from the Sanskrit words for good nutrition. It then defines stock as a flavorful liquid made by simmering bones and vegetables to extract flavor, aroma, color, body, and nutrients. Finally, it lists nine principles for preparing stock, such as starting in cold water, bringing to a simmer, skimming, and storing properly.
Caregiving
Caregiving refers to providing assistance to those who are ill, disabled, or need help with daily activities. A caregiver is responsible for caring for someone with poor mental or physical health by taking care of their needs, managing medications, assisting with daily tasks like bathing and dressing, and handling household duties like meals and bills when the person cannot do so alone. Caregiving involves using equipment, tools, and materials properly to provide help to those with special needs or disabilities.
Proper way to hold manicure implements
The document provides instructions for holding various manicure implements properly. A steel nail file, emery board, orangewood stick, and pusher are all held firmly in the right hand with the thumb underneath for support and the other fingers on the top surface. Nail nippers are picked up by the handles with the cutting edges facing outward, and the thumb and fingers are placed on opposite handles. A nail brush is used to clean nails and fingertips with warm, soapy water, and a nail buffer has multiple sides for filing, buffing, and polishing nails.
How to apply nail polish
To apply nail polish, choose a color and gather materials like cotton balls and nail polish remover. Remove old polish and apply a base coat. Then apply the color polish in thin stripes from the center of each nail out to the sides, adding a second coat if desired. Finish with a top coat of clear polish to protect the color and make it last longer.
Types of bread
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Being consistent with values and actions
The document discusses the importance of identifying personal values and acting consistently with those values. It states that when people encounter difficult situations, taking time to evaluate what is truly important allows them to see the "bigger picture" and choose the right path. Additionally, it notes that actions speak louder than words, so one must not just preach values but teach through example. Lastly, it suggests that values help provide guidance and necessities for living life well.
Kindness and generosity
Kindness and generosity are personal qualities that drive people to help those in need. Feeling gratitude involves recognizing the good things received from others and distinguishing the goodness that comes from other people. Expressing gratitude can strengthen relationships and bonds with people, help solve others' problems, and motivate oneself.
Love for country
This document outlines 15 ways that Filipinos can show love for their country, such as honoring the national flag, respecting laws and authorities, preserving culture and language, respecting others, commemorating heroes, promoting local products, being aware of issues, studying well, dreaming big, believing in others' potential, being proud of achievements, preserving values, loving their identity, and praying for the Philippines.
Qualities of shellfish and fish
This document provides 9 criteria for determining the freshness of seafood:
1. The eyes should be clear and raised, the flesh moist and firm, and there should be no unpleasant smells or signs of damage.
2. The gills should be bright pink and scales firmly attached and shiny.
3. Seafood must be kept at the correct temperature and show no signs of freezer burn if previously frozen.
Preparation of fish and shellfish products
This document discusses different market forms of fish and shellfish products. It describes whole fish, drawn fish, dressed fish, fish steaks, fish fillets, butterfly fillets, cured fish including cold-smoked, hot-smoked, dried fish, and salted fish. The summary provides an overview of the various ways fish can be processed and packaged for market.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
Methods of salting
This document describes four methods of salting fish and the tools used in the salting process. The four methods are direct salting, brine salting, kench curing, and salting small fish like anchovies. The tools used include fish scalers, knives, measuring spoons, oil drums, salinometers, wooden basins, wooden vats, and wooden baskets for transporting fish and materials.
Methods used in fish curing
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
More from jaserLopez (20)
Tools for garnishing
- 2. Food that tempts the eye is more likely to tempt the taste buds.
- 3. When a meal is presented with panache, your guest are most likely to eat and enjoy it.
- 4. The most common kitchen tools used in garnish making are the following:
- 6. This wheel- shaped gadget is great for cutting vegetables.
- 9. BRUSHES
- 10. Standard pastry brushes work for most garnishing, but for precise or delicate chores.
- 13. BUTTER CURLER, BUTTER PADDLES and CANDY MOLDS.
- 14. Each of these helps you shape butter.
- 20. CITRUS STRIPPER
- 21. It is a tool used to cut a thin strip of peel from citrus fruit or other fresh products.
- 23. DECORATING BAG
- 24. It is used for piping designs and other cake decorating tasks.
- 26. DECORATING TIPS
- 27. These are the most important things when you need an additional tip for a new garnish.
- 29. GRAPEFRUIT KNIFE
- 30. This is a special type of designed specifically for cutting grapefruit.
- 32. HAND GRATER
- 33. It is used for may things in the kitchen.
- 36. These are also known as hors d’oeuvres cutters.
- 38. KNIVES
- 39. These are the knives that are used most often.
- 40. Chef’s Knife Utility Knife Paring Knife
- 41. MELON BALLER
- 42. It is a spoon like utensil with a sharp edge
- 43. used especially for cutting ball-shaped pieces from the pulp of a fruit.
- 45. SCISSORS
- 46. These are handy utensils that include two sharp blades
- 47. operated with a pair of handles.
- 49. For garnishing, keep a supply of wooden toothpicks,
- 50. as well as 6 and 10-inch wooden skewers, on hand.
- 51. VEGETABLE PEELER
- 52. Used to remove the outer skin or peel of certain vegetables.
- 55. STRAINER
- 56. This bowl-shaped tool made from wire mesh is great for sifting or sprinkling
- 57. powered sugar or cocoa over foods, as well as for draining foods.