TUESDAY.pptx
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The document discusses the basic components of a sandwich, including the structure or base (bread), moistening agent, and fillings. It then describes different types of bread that can be used for sandwiches, including yeast breads (white bread, whole wheat bread), buns and rolls (sandwich rolls, French/Italian breads), flatbreads (pita, focaccia, tortillas), and quick breads (raised with chemicals rather than yeast). The goal is to identify sandwich components, illustrate sandwich structure, and understand nutrient content.
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procedures on how to wash regular dishes.pptx
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dessert.pptx
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Prepare fresh vegetables.pptx
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tle-tools.pptx
1. Common kitchen materials include aluminum, stainless steel, glass, and cast iron. Aluminum is lightweight and inexpensive but requires care. Stainless steel is easy to clean and durable. Glass is used for serving but needs care. Cast iron is durable but must be oiled to prevent rust.
2. Common kitchen utensils include colanders, cutting boards, funnels, whisks, wooden spoons, serving spoons and tongs, spatulas, knives, peelers, and measuring cups. Colanders are used for draining foods. Cutting boards provide surfaces for preparation. Whisks are used for mixing liquids. Knives are essential cooking tools.
3. Other
420412279-Market-Forms-of-Egg.pptx
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FLAVOR, COLOR VEGETABLES.pptx
This document discusses the flavor and color components as well as quality factors and nutritional value of vegetables. It outlines that the main flavor components are sugars like fructose, glutamic acid, and sulfur compounds. The primary color components are chlorophyll, carotenoids like beta carotene and lycopene, and flavonoids like anthoxanthin and anthocyanins. Quality vegetables are fresh, free of decay/insects, without damage, at the right maturity, and of different varieties. Nutritionally, vegetables provide vitamins A, C, B-complex, and complex carbohydrates that serve as a source of energy.
SALADS.pptx
This document classifies salads according to their ingredients and functions in a meal. It identifies 5 types of salads based on ingredients: green salads, bound salads, fruit salads, composed salads, and gelatin salads. It also describes 5 functions of salads in a meal: appetizer salad, accompaniment salad, side dish salad, main course salad, and separate course salad. The learning objectives are to identify salad ingredients, classify salads according to their functions in a meal, and evaluate their functions.
PLATING IDEAS.pptx
This document provides tips and techniques for plating and presenting food. It discusses choosing the right size plate, using color variety, contrasting textures, keeping the plate neat, and using appropriate garnishes to enhance the dish. It also lists objectives for identifying, demonstrating, and preparing plating and garnishing designs. Finally, it provides criteria for evaluating group demonstrations of plating and presenting food.
SALAD DRESSINGS.pptx
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TUESDAY.pptx
- 2. +
- 3. HAMBURGER +
- 4. +
- 5. + CLUBHOUSE
- 6. +
- 7. +
- 8. MAYONNAISE +
- 9. +
- 10. FOOTLONG +
- 11. +
- 12. LOAF BREAD +
- 13. BASIC COMPONENTS OF A SANDWICH
- 14. BASIC COMPONENTS OF A SANDWICH
- 15. At the end of the lesson, you are expected to: 1. identify the basic sandwich and bread component; 2. illustrate the structure of sandwiches and bread; 3. value the nutrient content of sandwich;
- 16. 1. The Structure or Base -it is the part upon which the Ingredients are placed, consists of some form of bread or dough produce that is whole or sliced.
- 17. 2. Moistening Agent -is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread.
- 18. 3. The filling The varieties of fillings should be carefully selected. The filling can be or cold and comes in any form of cooked, cured meat, fruit, vegetables, salad or a combination of any of them.
- 19. TYPES OF BREAD A. Yeast Bread B. Buns and Rolls C. Flat Breads D. Quick Breads
- 25. 1. White Bread These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely. A. Yeast Bread
- 26. 2. Whole wheat bread is a classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures, slightly more compact and brownish in A. Yeast Bread
- 27. 1.Sandwich rolls Come in all sizes, shapes and textures. The softest include hamburger buns and hot dog rolls. B. Buns and Rolls
- 28. 2. French and Italian bread Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwiches. B. Buns and Rolls
- 29. are made from flatten often unleavened breads C. Flat Breads
- 30. C. Flat Breads 1.Pita comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing.
- 31. C. Flat Breads 2. Focaccia flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold by whole and cut into squares, split and filled.
- 32. C. Flat Breads 3. Tortillas unleavened round corn meal breads baked on a hot stone, it ranges in size for 6 inch-14 inch or larger preferably used for quesadillas and burritos.
- 33. these breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread and generally more tender and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best for tea sandwiches D. Quick Breads