WEDNESDAY.pptx
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The document provides instructions for cleaning, removing stains from, sanitizing, and storing a cutting board. It recommends scraping off remaining food bits before scrubbing the board with hot, soapy water or using the dishwasher's antibacterial cycle. To remove stains, it instructs leaving salt on the stained area for 24 hours before creating a saltwater paste and scrubbing with a sponge or toothbrush. For sanitizing, it recommends a bleach or vinegar solution and allowing the board to air dry before storing it vertically to prevent moisture and grime buildup.
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The document discusses Microsoft PowerPoint and provides tips for its use. PowerPoint allows users to create slideshow presentations comprising text, images, videos and other media. It notes that PowerPoint is commonly used for business and educational presentations and that slides should contain 8 or fewer lines of text with 8-10 words maximum per line. The document also lists 10 views on using PowerPoint effectively, such as rehearsing the presentation, using high contrast colors, engaging the audience, and keeping unnecessary motion on slides to a minimum.
CECILLE.pptx
This document lists several keyboard shortcuts for formatting text, including CTRL + A to highlight all text, CTRL + B to make text bold, CTRL + C to copy text, CTRL + E to center text, and CTRL + F to find text within a document.
handouts.pptx
A computer is an electronic device that receives input, processes data, and provides output. It can perform calculations, store and retrieve information, and accept data through various input devices. Common input devices include keyboards, mice, and scanners. Output is provided through monitors, printers, and other devices. The internal hardware of a computer includes the central processing unit, motherboard, memory, power supply, and other components that allow it to function.
Day 2.pptx
To open Microsoft Publisher, click the Windows button, then click All Programs and select Microsoft Publisher 2010. The Publisher workplace contains a Quick access toolbar, Title Bar, Tabs, Ribbon, Status Bar and View Tab to allow users to create and design publications.
LOGO QUIZ.pptx
This document lists logos from easy to difficult categories. The easy category includes logos for Twitter, Skype, YouTube, and Instagram. The moderate category features logos for Subway Surfers, Flappy Bird, PicsArt, and Snapchat. The difficult category contains logos for the Play Store, Mozilla Firefox, Clean Master, Wikipedia, UC Browser, and Windows.
Entrepreneural Competencies.pptx
This document identifies the characteristics and competencies of successful entrepreneurs. It discusses that entrepreneurs take risks to start new businesses to achieve profit and growth by pursuing opportunities. There are five clusters of competencies common among most entrepreneurs: achievement (which includes being opportunity-seeking, persistent, committed to work, risk-taking, and demanding high quality), planning (such as goal-setting, seeking information, and systematic planning), and power (including persuasion, networking, and self-confidence). The document provides examples of the behaviors within each competency cluster.
dessert.pptx
This document lists the key ingredients used in preparing desserts and sweet sauces: sugar, gelatin, egg yolks, egg whites, cream, batters made from flour and water, nuts, and chocolate. Sugar is nearly universal in desserts and can be used to sprinkle over fruit or beaten into eggs. Gelatin is used to set jellies, mousses, and cold desserts. Egg yolks combined with other ingredients make custards. Egg whites beaten to different stiffnesses are used in soufflés, mousses, or meringues. Cream and batters made from flour and water are also common ingredients. Nuts add flavor and texture, and chocolate is used in
Prepare fresh vegetables.pptx
This document provides instructions for properly preparing fresh vegetables. It recommends thoroughly washing all vegetables under cold running water, scrubbing unpeeled vegetables, and soaking limp or bug-infested vegetables briefly to restore crispness or remove insects. It also suggests peeling vegetables thinly and cutting them into uniform pieces for even cooking, as well as preventing browning by treating certain vegetables with acid or holding under water.
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
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
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
Salad dressings are liquids or semi-liquids used to flavor salads. They are typically made from an oil and an acid with other ingredients added for flavor or texture. Common ingredients in salad dressings include oils, vinegars, lemon juice, egg yolks, fresh or dried herbs, mustards, ketchup, and cheeses. There are three main types of salad dressings: oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties based on ingredients like sour cream, fruit juice, yogurt, or low-calorie options. Quality salad dressings depend on using high-quality ingredients.
TOOLS EQUIPMENT IN PREPARING VEGETABLES.pptx
The document lists various tools and equipment needed for preparing vegetables, including knives, chopping boards, bowls, pans, and appliances. It discusses paring knives for peeling, chef knives for cutting, chopping boards for holding items while chopping, bowls for holding vegetables, utility trays for holding ingredients, sauté pans for stir frying, steamers for steaming vegetables, and ovens for baking or oven steaming vegetables.
More from SheldonOcol (20)
LOGO QUIZ in Information in communication technology.pptx
LOGO QUIZ in Information in communication technology.pptx
WEDNESDAY.pptx
- 1. HOW TO CLEAN, REMOVE STAINS, SANITIZE, AND STORE YOUR CUTTING BOARD
- 2. CLEANING THE CUTTING BOARD 1. Use a metal scraper or spatula to scrape away any remaining bits and pieces of food. Throw the scrapings into the garbage disposal, garbage receptacle, or trash bin.
- 3. CLEANING THE CUTTING BOARD 2. Scrub the board with hot, soapy water thoroughly. 3. if your dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand.
- 4. REMOVING STAINS FROM THE CUTTING BOARD 1. Wet the stained area with water and sprinkle it with salt and allow the salt to sit undisturbed for twenty-four hours. 2. Rinse the salt from the cutting board with clean water.
- 5. REMOVING STAINS FROM THE CUTTING BOARD 3. Using the salt and clean water, create a paste. Use a clean nylon scrubbing sponge or a clean toothbrush to scour or scrub the paste on the stained area of the cutting board.
- 6. REMOVING STAINS FROM THE CUTTING BOARD 4. Rinse the area clean with fresh water. 5. Repeat the procedure to guarantee that you have removed all of the stain. Rinse the board clean. Scrub the cutting board with hot, soapy water and rinse with clean water. Allow it to air dry.
- 7. SANITIZING THE CUTTING BOARD Combine one teaspoon of bleach to one quart of water. Pour the solution onto the entire surface area of the board and allow it to sit undisturbed for several minutes. Rinse the board clean with water. Allow it to air dry or use a clean cloth to dry it.
- 8. SANITIZING THE CUTTING BOARD If you prefer, you may use a vinegar solution
- 9. STORING THE CUTTING BOARD Cutting boards should be stored vertically or in an upright position. This helps to avoid moisture from getting trapped underneath the board and the accumulation of dust or grime.
- 10. Draw and define all of the Personal Protective Equipment that we have used in cleaning and cooking. ACTIVITY