Week 3-PREPARE VARIETY OF SALAD DRESSING.pptx
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Here are 3 original salad recipes to match the dressings: Recipe 1 - French Dressing Salad - Mixed greens (romaine, spinach, arugula) - Cucumber slices - Cherry tomatoes - Shredded carrots - Croutons - French Dressing Recipe 2 - Mayonnaise Salad - Chicken breast, diced - Pasta shells, cooked - Green peas - Shredded cabbage - Mayonnaise Dressing Recipe 3 - Cooked Dressing Salad - Potato wedges, roasted - Broccoli florets, steamed - Hard boiled eggs, sliced - Bacon bits - Cooked Dressing
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Salads & salad dressing
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Salads & salad dressing
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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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.
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Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
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Minerals
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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 .
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Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
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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.
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- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
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Egg dishes
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2. Poached eggs are made by gently cooking eggs in barely simmering water until set, using vinegar and salt to help the whites set faster.
3. Fried eggs are cooked with the appropriate heat level and fat until the yolks are soft, hard, or partially set depending on whether they are sunny side up, basted, over easy, over medium, or over hard.
4. Scrambled eggs can be softly or firmly cooked with constant or less frequent
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overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
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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
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Fresh
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Dried
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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.
MARKET FORMS OF VEGETABLES.pptx
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This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
Egg dishes
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2) Sauces are broadly classified as kitchen sauces, which are prepared in the kitchen, and proprietary sauces, which are purchased pre-made.
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1. Prepare all ingredients by washing, cutting, and chilling them.
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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.
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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
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8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Week 3-PREPARE VARIETY OF SALAD DRESSING.pptx
- 1. PREPARE VARIETY OF SALAD DRESSING
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- 16. AVP
- 18. QUESTIONS • 1. What is the video all about? • 2. What salad ingredients were shown in the video? • 3. What tools and equipments were used in making salad dressing? • 4. What of the salad dressings shown is good for your taste? Why?
- 19. PIC AND TELL
- 25. PREPARE VARIETY OF SALAD DRESSING Ingredients of Salad Dressing Salad dressings are liquid or semi liquids used to flavor salads. The flavors of most salad dressings are not modified by cooking.The quality depends directly on the quality of the ingredients used. Most salad dressings are made primarily of an oil and an acid with other ingredients added to modify the flavor or texture.
- 27. OILS – should have mild, sweet flavor. strongly flavored oil can make excellent salad dressing but not appropriate with every food. examples: corn oil, soybean oil, canola oil, peanut oil, olive oil, walnut oil
- 29. VINEGAR – should have a good, clean sharp flavor. most salad vinegar are about 5% acidity, but some range as 7- 8%.
- 31. 3. LEMON JUICE – fresh lemon juice maybe used in place of or in addition to vinegar in some preparation.
- 33. 4. EGG YOLK – as essential ingredient in mayonnaise and other emulsifier dressings. for safety, pasteurized eggs should be used.
- 35. 5. SEASONING AND FLAVORINGS – fresh herbs are preferable to dried herbs. other flavorings include mustard, ketchup, worcestershire sauce and various kinds of cheeses.
- 38. IDENTIFICATION. READ THE STATEMENT CAREFULLY AND WRITE THE CORRECT WORD THAT DESCRIBES THE STATEMENT. • 1. Essential ingredient in mayonnaise and other emulsifier dressings. • 2. It maybe used in place o or in addition to vinegar in some preparation. • 3. It should have mild, sweet flavor. • 4. It is served as the base for wide variety of other dressings. • 5. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar.
- 41. TYPES OF SALAD DRESSINGS • 1. Oil and Vinegar dressings – Basic vinaigrette is a simple mixture of oil, vinegar and seasonings which is an example of temporary emulsions. The ratio of oil to vinegar is 3 parts oil to 1 part vinegar. However, it can be changed to taste. Less oil makes the dressing tarter, while more oil makes it taste milder and oilier.
- 43. TYPES OF SALAD DRESSINGS • 2. Emulsified Dressings – Mayonnaise is an emulsified dressing. It is served as the base for wide variety of other dressings. Mayonnaise based dressings are generally thick and creamy.
- 45. TYPES OF SALAD DRESSINGS • 3. Other Dressings – cooked salad dressing is similar with appearance to mayonnaise, but it has a tarter flavor, while mayonnaise is richer and milder. Cooked dressing is made with little or no oil and with a starch thickener.
- 47. TYPES OF SALAD DRESSINGS • There is a variety of dressings based on neither mayonnaise nor oil and vinegar. They include dressings on sour cream and on fruit juice and yogurt and low calorie dressings. The important thing is that these dressings should have well balanced flavor with a pleasant tartness and should harmonize and complement the salad which they are served.
- 48. EMULSIONS IN SALAD DRESSINGS THE UNIFORM MIXTURE OF TWO MIXABLE LIQUIDS, OIL AND VINEGAR IS CALLED EMULSION. • Temporary Emulsions – a simple oil and vinegar dressing is called temporary emulsion because the two liquids always separate after being shaken.The harder the mixture is beaten or shaken, the longer it takes for it to separate. • Permanent Emulsions – mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate because it contains egg yolk which is a strong emulsifier. The egg yolk forms a layer around each of the tiny droplets and holds them in suspension. All emulsions form more easily at room temperature.
- 49. Other stabilizers are used in some preparations. Cooked dressing uses starch in addition to eggs. Commercially made dressings may use such emulsifiers as gums, starches and gelatin.
- 52. STANDARD RECIPES FOR SALAD DRESSINGS French Dressing Ingredients: ½ teaspoon dry mustard ½ teaspoon paprika ½ teaspoon salt ½ teaspoon sugar, optional ¼ cup lemon juice or vinegar ½ cup salad oil Steps in preparation: 1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and dissolve them. 2. Add the oil, mix well, and transfer to a jar. Shake well. 3. Just before serving shake again to blend thoroughly.
- 55. Mayonnaise Dressing Ingredients: ½ teaspoon mustard ½ teaspoon salt ¼ teaspoon sugar Pinch pepper Pinch paprika 1 egg 2 cups salad oil 3 tablespoon lemon juice or vinegar Steps in preparation: 1. Measure seasonings into bowl. Blend, and add egg. Mix well. 2.Gradually add the first ½ cup of the oil, almost drop by drop, beating well. Then add the lemon juice and the rest of the oil slowly and continue beating all during these additions. 3. Transfer to the covered refrigerator jar and store.
- 57. Cooked Salad Dressing Ingredients: 3 tablespoons flour 2 tablespoons sugar ½ teaspoon dry mustard 2 teaspoons salt 2 cups milk 1 egg 1/3 cup vinegar or lemon juice 2/3 cup fortified margarine
- 58. Steps in preparation: 1. Sift the flour, sugar, salt, and mustard, on top of a double boiler. 2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk. 3. Cook over low heat until the mixture thickens. Stir constantly. 4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir occasionally. 5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked mixture and cook until well blended. 6. Remove from heat, add butter. While cooling beat with the rotary beater about twice for improved texture. 7. Cool and store in a covered container.
- 60. ACTIVITY-MAKE YOUR OWN SALAD RECIPE. • Make a salad recipe that will match for each type of dressing. You are expected to submit 3 Recipes. • Recipe 1-French Dressing • Recipe 2-Mayonaisse Dressing • Recipe 3-Cooked Dressing • You can get an idea from the recipes online but do not duplicate the recipe.
Editor's Notes
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