Types of bread
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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.
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FILLINGS AND SPREADS ON SANDWICH.pptx
The document discusses fillings and spreads used for sandwiches. It identifies two main types of fillings - moist fillings containing ingredients mixed with dressing or mayonnaise, and dry fillings such as sliced or cooked meats, poultry and cheese. Popular meat and poultry fillings include beef, pork, turkey and various sausage products. Cheese can dry out quickly if not properly stored. Seafood fillings are highly perishable and should be kept chilled. Common spreads used include butter, mayonnaise and various flavored butters or margarines, with mayonnaise adding more flavor but requiring refrigeration.
Presenting, Serving, and Storing Baked Products
This document provides guidelines for presenting, serving, and storing baked goods. It discusses various types of equipment used to present baked products attractively, such as cake servers, bowls, paper plates, napkins and cups. It also offers tips for artfully arranging and displaying baked items on plates and platters to create sculptural landscapes. Finally, it outlines best practices for properly packaging and storing baked goods in the refrigerator, freezer or at room temperature to maximize freshness.
Types of pastries
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
Cookies
This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
pies and pastry.ppt
This document provides information on key ingredients in pies and pastries and how they contribute to texture. It discusses how flour, fat, liquid, and salt are used to make pastry dough flaky and tender. Specifically, it explains that flour provides structure, fat inhibits gluten development to create layers, and liquid hydrates flour. The right balance is important - too much of any ingredient can make the crust tough or crumbly. It then defines different types of pies, including fruit, cream, custard, and chiffon pies. Steps for making basic pastry dough and decorative crust edges are also outlined.
different types of cake
The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
PREPARE AND COOK SEAFOODS.pdf
This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
DESSERT-1.pptx
This document provides an overview of different types of desserts, including their characteristics and classifications. It discusses fruits, cheese, gelatin, custard, pudding, fruit cobblers, frozen desserts such as ice cream and sherbet, and souffles and mousses. For each type of dessert, it outlines key characteristics, such as a fruit dessert being nutritious, appetizing, and easy to prepare. It also provides details on classifications within certain dessert types, such as the three general consistencies of cheese and different forms of gelatin and pudding. The document concludes by assigning the reader to provide an example recipe for each dessert type.
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FILLINGS AND SPREADS ON SANDWICH.pptx
The document discusses fillings and spreads used for sandwiches. It identifies two main types of fillings - moist fillings containing ingredients mixed with dressing or mayonnaise, and dry fillings such as sliced or cooked meats, poultry and cheese. Popular meat and poultry fillings include beef, pork, turkey and various sausage products. Cheese can dry out quickly if not properly stored. Seafood fillings are highly perishable and should be kept chilled. Common spreads used include butter, mayonnaise and various flavored butters or margarines, with mayonnaise adding more flavor but requiring refrigeration.
Presenting, Serving, and Storing Baked Products
This document provides guidelines for presenting, serving, and storing baked goods. It discusses various types of equipment used to present baked products attractively, such as cake servers, bowls, paper plates, napkins and cups. It also offers tips for artfully arranging and displaying baked items on plates and platters to create sculptural landscapes. Finally, it outlines best practices for properly packaging and storing baked goods in the refrigerator, freezer or at room temperature to maximize freshness.
Types of pastries
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
Cookies
This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
pies and pastry.ppt
This document provides information on key ingredients in pies and pastries and how they contribute to texture. It discusses how flour, fat, liquid, and salt are used to make pastry dough flaky and tender. Specifically, it explains that flour provides structure, fat inhibits gluten development to create layers, and liquid hydrates flour. The right balance is important - too much of any ingredient can make the crust tough or crumbly. It then defines different types of pies, including fruit, cream, custard, and chiffon pies. Steps for making basic pastry dough and decorative crust edges are also outlined.
different types of cake
The history of cakes can be traced back to ancient times. Early cakes originated from breads and were often fried or cheesecakes. In ancient Rome, cakes were bread dough enriched with ingredients like butter, eggs, and honey. During the Renaissance, sponge cakes leavened with beaten eggs were developed, possibly first in Spain. Modern cakes are typically sweet baked desserts that can include ingredients like fruit, nuts, extracts, icing, and decorations. Cake making involves combining ingredients like flour, sugar, eggs, and butter then baking and often decorating the cake.
PREPARE AND COOK SEAFOODS.pdf
This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
DESSERT-1.pptx
This document provides an overview of different types of desserts, including their characteristics and classifications. It discusses fruits, cheese, gelatin, custard, pudding, fruit cobblers, frozen desserts such as ice cream and sherbet, and souffles and mousses. For each type of dessert, it outlines key characteristics, such as a fruit dessert being nutritious, appetizing, and easy to prepare. It also provides details on classifications within certain dessert types, such as the three general consistencies of cheese and different forms of gelatin and pudding. The document concludes by assigning the reader to provide an example recipe for each dessert type.
Methods of cooking vegetable dishes
This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
PROPER-STORING-OF-STARCH-AND-CEREAL-DISHES-1.pdf
1) Proper storage of foods like pasta is important to prevent spoilage and bacterial growth. Pasta should be stored in a cool, dry place in a sealed container.
2) Dry pasta can be stored for up to two years while fresh pasta should be used within a few days or frozen for a few months. Cooked pasta should be refrigerated in an airtight container for 3-5 days.
3) Dried pasta does not need refrigeration and can be stored in an airtight container. Fresh pasta can be stored in the refrigerator for 2-3 days or frozen for longer storage.
Sandwich ppt
The document provides descriptions of various sandwiches from around the world. It details the origins, main ingredients, and variations of sandwiches like the peanut butter and jelly, club sandwich, sloppy joe, Reuben, Monte Cristo, cheese sandwich, BLT, muffuletta, Dagwood, shrimp po'boy, French dip, cheesesteak, submarine, and hamburger. The sandwiches originate from places like the United States, Germany, and New Orleans and contain various combinations of meats, cheeses, vegetables, sauces and breads.
Icings and coatings
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
Vegetable cookery
This document provides information on classifying, preparing, cooking, and presenting vegetables. It discusses categorizing vegetables by plant part or chemical composition. Key preparation methods like washing, peeling, and cutting are outlined. Common cooking techniques like boiling, sautéing, and baking are explained. Guidelines are provided for plating vegetable dishes attractively, including proper placement of items on the plate and maintaining visual balance.
Preparing and cooking fish and shellfish
This document provides instructions for cooking various types of fish and shellfish. It discusses boiling shrimp, lobster, and crab; serving shrimp in cocktails or dishes like shrimp creole, paella, and curry. It also discusses preparing oysters, clams, and scallops raw, baked, fried, or in soups and stews. Proper cooking times and methods are outlined to ensure the shellfish is cooked through without becoming overcooked or losing moisture and flavor.
BREAD AND SANDWICHES
This document discusses sandwiches, including their definition and common ingredients used to make them. It describes the most frequently used breads, meats, cheeses, spreads, vegetables and other fillings. The document also outlines different types of cold sandwiches such as open-faced, pinwheel, tea and multi-decker sandwiches. It describes types of hot sandwiches including regular hot sandwiches, open-faced, grilled panini, deep fried and filled varieties.
Baking tools and equipment
Cookie sheets and baking sheets are flat metal pans used to bake cookies and other baked goods. Jelly roll pans are baking sheets with raised edges used for baking bars, cakes, breads, and more. Common cake pans include round 8-9 inch pans and loaf pans. Muffin pans hold muffins and cupcakes. Various bowls, measuring tools, utensils, rolling pins, cutters and other tools are used in baking and food preparation.
Factors in presenting
Accompaniments such as sauces, garnishes, and vegetables add contrast and complement poultry and game-bird dishes. Sauces are flavored to match the meat, while garnishes add flavor and color. Vegetables can be prepared in various ways, including boiled, roasted, or hot or cold salads. Major points to remember are that sauces and garnishes finish the meal, eye appeal sells the dish, and an unattractive presentation can undermine an otherwise good meal. Both edible and non-edible items can be used for garnishing.
Prepare sandwiches
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.
Sauce
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
Cake decorating
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Sandwich and its types
The document discusses different types of sandwiches. There are three main types: open sandwiches with fillings presented on a single slice of bread; closed sandwiches with fillings between two or more slices; and cooked sandwiches that are toasted or grilled. Sandwiches can have various fillings like meat, cheese, or vegetables placed between plain or condiment-coated bread. They provide health benefits from grains and are a popular lunch or snack food.
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.
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.
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.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
Types and characteristic features of cakes
about the slide:
cake types
characteristic features
ingredients to preparation of different type of cakes
learn more information about types of cakes
Baking Terms
This document defines common baking terms used in recipes. It provides descriptions for over 40 terms including bake, batter, beat, blend, caramelize, cream, crimp, cut in, dip, dough, drop, fold, grease and flour, ice, knead, melt, mix, pre-heat, roll, sieve, sift, slice, soft peaks, spread, sprinkle, steam, and whip. The definitions explain cooking techniques and processes involved in mixing, shaping, and baking various food items.
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.
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Methods of cooking vegetable dishes
This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
PROPER-STORING-OF-STARCH-AND-CEREAL-DISHES-1.pdf
1) Proper storage of foods like pasta is important to prevent spoilage and bacterial growth. Pasta should be stored in a cool, dry place in a sealed container.
2) Dry pasta can be stored for up to two years while fresh pasta should be used within a few days or frozen for a few months. Cooked pasta should be refrigerated in an airtight container for 3-5 days.
3) Dried pasta does not need refrigeration and can be stored in an airtight container. Fresh pasta can be stored in the refrigerator for 2-3 days or frozen for longer storage.
Sandwich ppt
The document provides descriptions of various sandwiches from around the world. It details the origins, main ingredients, and variations of sandwiches like the peanut butter and jelly, club sandwich, sloppy joe, Reuben, Monte Cristo, cheese sandwich, BLT, muffuletta, Dagwood, shrimp po'boy, French dip, cheesesteak, submarine, and hamburger. The sandwiches originate from places like the United States, Germany, and New Orleans and contain various combinations of meats, cheeses, vegetables, sauces and breads.
Icings and coatings
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
Vegetable cookery
This document provides information on classifying, preparing, cooking, and presenting vegetables. It discusses categorizing vegetables by plant part or chemical composition. Key preparation methods like washing, peeling, and cutting are outlined. Common cooking techniques like boiling, sautéing, and baking are explained. Guidelines are provided for plating vegetable dishes attractively, including proper placement of items on the plate and maintaining visual balance.
Preparing and cooking fish and shellfish
This document provides instructions for cooking various types of fish and shellfish. It discusses boiling shrimp, lobster, and crab; serving shrimp in cocktails or dishes like shrimp creole, paella, and curry. It also discusses preparing oysters, clams, and scallops raw, baked, fried, or in soups and stews. Proper cooking times and methods are outlined to ensure the shellfish is cooked through without becoming overcooked or losing moisture and flavor.
BREAD AND SANDWICHES
This document discusses sandwiches, including their definition and common ingredients used to make them. It describes the most frequently used breads, meats, cheeses, spreads, vegetables and other fillings. The document also outlines different types of cold sandwiches such as open-faced, pinwheel, tea and multi-decker sandwiches. It describes types of hot sandwiches including regular hot sandwiches, open-faced, grilled panini, deep fried and filled varieties.
Baking tools and equipment
Cookie sheets and baking sheets are flat metal pans used to bake cookies and other baked goods. Jelly roll pans are baking sheets with raised edges used for baking bars, cakes, breads, and more. Common cake pans include round 8-9 inch pans and loaf pans. Muffin pans hold muffins and cupcakes. Various bowls, measuring tools, utensils, rolling pins, cutters and other tools are used in baking and food preparation.
Factors in presenting
Accompaniments such as sauces, garnishes, and vegetables add contrast and complement poultry and game-bird dishes. Sauces are flavored to match the meat, while garnishes add flavor and color. Vegetables can be prepared in various ways, including boiled, roasted, or hot or cold salads. Major points to remember are that sauces and garnishes finish the meal, eye appeal sells the dish, and an unattractive presentation can undermine an otherwise good meal. Both edible and non-edible items can be used for garnishing.
Prepare sandwiches
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.
Sauce
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
Cake decorating
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Sandwich and its types
The document discusses different types of sandwiches. There are three main types: open sandwiches with fillings presented on a single slice of bread; closed sandwiches with fillings between two or more slices; and cooked sandwiches that are toasted or grilled. Sandwiches can have various fillings like meat, cheese, or vegetables placed between plain or condiment-coated bread. They provide health benefits from grains and are a popular lunch or snack food.
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.
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.
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.
Methods of cooking vegetables
This document discusses various methods for cooking vegetables, including moist-heat and dry-heat methods. Moist-heat methods include blanching, boiling, braising, poaching, and steaming. Dry-heat methods include broiling, grilling, roasting, sautéing, and stir-frying. Some tips provided are to leave vegetables in large pieces to preserve vitamins, cover pots to hold steam and heat, use leftover cooking water for other dishes, and eat vegetables raw or cooked until crisp and not overcooked.
Types and characteristic features of cakes
about the slide:
cake types
characteristic features
ingredients to preparation of different type of cakes
learn more information about types of cakes
Baking Terms
This document defines common baking terms used in recipes. It provides descriptions for over 40 terms including bake, batter, beat, blend, caramelize, cream, crimp, cut in, dip, dough, drop, fold, grease and flour, ice, knead, melt, mix, pre-heat, roll, sieve, sift, slice, soft peaks, spread, sprinkle, steam, and whip. The definitions explain cooking techniques and processes involved in mixing, shaping, and baking various food items.
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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.
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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.
Use of hand tools and equipment
This document lists and describes various hand tools and equipment used in nail care services. It outlines tools such as nail cutters for trimming fingernails and toenails, nail nippers for precise cuticle trimming, orange sticks for pushing back cuticles or cleaning under nails, nail files and emery boards for smoothing and shaping nails, nail brushes for cleaning under and around nails, foot files for removing calluses and smoothing feet, foot spa basins for soaking feet during pedicures, steel nail files for shaping nails, pushers for pushing back cuticles, pedicure nail brushes for removing cosmetics and cleansing nails, pumice stones for removing dry, calloused skin from feet
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