TypesofSoup.ppt
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This document outlines different types of soups and how to make them. There are three main types: clear soups made from stock or broth without thickening; thick soups which use ingredients like roux or cream as thickening agents; and specialty soups like bisques made from shellfish and cream or chowders containing fish and vegetables. Clear soups are simply seasoned stock while thick soups are made by sweating vegetables, adding stock and thickening agents, then simmering and sometimes pureeing. Specialty soups like bisques and chowders follow similar preparation methods tailored to their distinctive ingredients.
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Educational facilities play an important role in effective teaching and learning. They are developed based on comprehensive planning that involves stakeholders. Key principles of educational facility planning include maximizing collaboration, building proactive management, and planning schools as neighborhood centers that are accessible to the entire community. School mapping is also an important process that involves analyzing the distribution and capacity of existing schools to identify the need for new or expanded facilities.
WEEK 4- PRESENT EGG DISHES.pptx
This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.
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This document provides a business proposal for a bread and beverage business called Bread and Beverage. It outlines the vision, mission, goals and scope of the business. It introduces the business owners and managers. It describes the products being offered, the production process and tools required. It analyzes the market and competitors through a SWOT analysis. Finally, it discusses the business strategies around improving customer service, personal selling and advertising.
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This document discusses different types of sauces that can be used for desserts. It describes sauces as flavored liquid blends that enhance food, while fudge is a soft confection made of butter, sugar and chocolate. There are various kinds of sauces including rich, light, hot and cold sauces. Common thickening agents include starch, cornstarch, cream and eggs. Most dessert sauces fall into custard sauces, fruit purees or syrups. Guidelines are provided for making vanilla custard sauce and storing sauces properly in airtight containers in the refrigerator.
CREATE NEW BUSINESS IDEAS IN FOOD AND.pptx
This document outlines a performance task for students to create business plan proposals in groups. It provides instructions that each group must prepare a business plan using a given template. It also schedules presentation dates for groups to present their progress and the final business plan proposals. Guidelines are given for the business plan proposal paper and presentation, including grading criteria for each.
w3-Prepare Sweet Sauces.pptx
This document provides information on preparing dessert sauces. It discusses different types of sauces including custard sauces, fruit purees, and syrups. Guidelines are provided for making vanilla custard sauce, including scalding milk, slowly beating hot milk into egg yolks and sugar, and cooking the mixture while stirring. Sauces should be stored in airtight containers in the refrigerator or cool, dry place and used promptly to avoid bacterial growth.
w2-ingredientsneededinpreparingdessertsandsweetsauces.pptx
Here are definitions for the requested terms:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of soft, creamy candy that is made by boiling sugar, milk or cream, and butter. It is flavored with vanilla or other flavorings. Fudge is dense and soft and is often cut or broken into pieces to serve.
w1-Types and characteristics of desserts.pptx
The document discusses different types of desserts. It begins by defining dessert as a sweet course served at the end of a meal, usually pastry or ice cream. It then lists reasons for serving desserts such as balancing out a meal and being an opportunity for creativity. The main types of desserts discussed are fruits, cheese, gelatin, custard, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. For each type, characteristics and examples are provided. The document aims to classify and describe different kinds of common desserts.
ingredientsneededinpreparingdessertsandsweetsauces-160119112409.pptx
Here are the definitions you requested:
A. Sauce: A sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to other foods.
B. Fudge: Fudge is a type of sugar candy that is made by boiling sugar, milk or cream, and butter. It is heated until it reaches the soft-ball stage at 240–248 °F (116–120 °C) on a candy thermometer. Fudge is then beaten until thickened, creamy, and losing its gloss. Flavorings such as vanilla, chocolate, or nuts are often added. Fudge is
typesofdessert-160116064706.pptx
This document classifies and describes different types of desserts. It discusses fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts. For each category it provides characteristics and examples. It also includes a short quiz asking the reader to provide one example for each dessert type and assigns the reader to explain the difference between cold and hot desserts and list common dessert ingredients.
cooker10cookmeat-190118000912.pptx
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
Week 1- Market Forms-tools-cuts.pptx
1. There are several market forms of meat including fresh meat, chilled meat, frozen meat, cured meat, processed meat, and dried meats.
2. Fresh meat is slaughtered meat that has not been chilled or frozen. Chilled meat is meat cooled to just above freezing within 24 hours of slaughter. Frozen meat is meat cuts frozen to -40°C.
3. Cured meat has been treated with curing agents like salt, nitrates, sugar and spices. Processed meat can include prepared meat products. Dried meats are dehydrated meats like beef jerky.
Cooking Cordon Bleu.pptx
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
Week 7-reconstitutingstockssoupandsauces-190205113306.pptx
This document discusses storing and reconstituting stocks, soups, and sauces. It provides instructions for properly cooling and storing stocks in the refrigerator for up to five days or freezing for several months. Sauces and starches should be stored in airtight containers in a cool, dry place. Stocks can be reconstituted by adding water or other liquids like evaporated milk or fruit juices. The document also lists common storage equipment like glass containers and stock pots, and provides guidelines for assessing students' knowledge of proper storage and reheating methods.
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Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
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TypesofSoup.ppt
- 1. Types of Soup I. Clear II. Thick III. Specialty
- 2. Clear 1. Made from stock or broth. 2. Not thickened. 3. Stock or broth is made from simmering meat, vegetables and seasonings. 4. Consommé.
- 3. Thick – includes a thickening agent (roux, cream) 1. Puree soup - thickened by puree of main ingredients course texture. 2. Cream soup – smooth and thick - made thick with cream and/or puree, can have small pieces of an ingredient
- 4. Specialty 1. Bisques – made from shellfish/cream 2. Cold – cooked or uncooked; then chilled. 3. Chowder – fish, shellfish and veggies. - usually has potatoes –thicker than a cream soup but not pureed
- 5. Making Clear Soup 1. Start with vegetables in bottom of pan and sweat. 2. De-glaze with stock or broth. 3. Skim if necessary. 4. Season. 5. Cut any ingredients that will be left in soup to uniform size. 6. Time rice or pasta so it will finish cooking at the end of the simmering time 7. Storing – cool, remove excess fat from top, refrigerate.
- 6. Making Thick Soup, Puree A. Puree 1. Sweat vegetables in fat. 2. Add stock/broth. 3. Add starchy vegetables. 4. Simmer until vegetables are just cooked. 5. Puree. 6. Simmer again. 7. Adjust thickness. 8. Season.
- 7. Making Thick Soup, Cream B. Cream 1. Sweat veggies. 2. Add thickening agent. 3. Add hot stock or milk. 4. Simmer. 5. Add additional soft vegetables 6. Skim fat. 7. Puree until very smooth. 8. Add hot cream to finish.
- 8. Making Thick Soup, Bisque and Chowder C. Bisques & Chowders Similar to the other preparations, depending on the ingredients. D. Storing Thick Soups 1. Cool and refrigerate before adding milk or cream. 2. Heat (on low) only what will be served as the soup will thicken each time it is heated.
Editor's Notes
- Most all soups fit easily into these three categories. Later today you will be looking through some recipes and determining their category.
- Flavors here are built from the ground up. Cooking bones and vegetables on the bottom of the pan add depth of flavor. Consommé is a very concentrated broth with no ingredient pieces in it. It often starts a meal.
- An example of a pureed soup is navy bean. Sometimes this particular soup isn’t pureed completely and some whole beans remain. An example of cream soup is cream of broccoli. These soups often have small pieces of an important ingredient.
- Bisques usually have no vegetable pieces. Cold soups often have thickeners such as yogurt, cream or fruit pieces.
- Step one should be a low enough temp. that veggies don’t brown, that’s sauté, not sweat. Any reheating needs to be done in batches and gently.
- Adjusting thickness involves adding more thickening agent or more liquid if it is already too thick.
- Vegetables should only be cooked until just soft. Remember to always adjust seasoning at the end.
- Soups should always be served with a garnish or accompaniment like bread or crackers