�ݺ�ߣshows by User: leodyjumaoas

�ݺ�ߣshows by User: leodyjumaoas / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: leodyjumaoas / Thu, 12 Nov 2020 03:26:44 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: leodyjumaoas Preparing Vegetable Dishes /slideshow/preparing-vegetable-dishes/239211781 preparingvegetabledishes-201112032644
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as 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 MARKET FORMS OF VEGETABLES Fresh Canned Frozen Dried Methods of Cooking Vegetable Dishes 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.]]>
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as 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 MARKET FORMS OF VEGETABLES Fresh Canned Frozen Dried Methods of Cooking Vegetable Dishes 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.]]> Thu, 12 Nov 2020 03:26:44 GMT /slideshow/preparing-vegetable-dishes/239211781 leodyjumaoas@slideshare.net(leodyjumaoas) Preparing Vegetable Dishes leodyjumaoas Preparing �Vegetable Dishes Prepared by Ms. Leody C. Jumao-as 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 MARKET FORMS OF VEGETABLES Fresh Canned Frozen Dried Methods of Cooking Vegetable Dishes 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. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/preparingvegetabledishes-201112032644-thumbnail.jpg?width=120&height=120&fit=bounds" /><br> Preparing �Vegetable Dishes Prepared by Ms. Leody C. Jumao-as 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 MARKET FORMS OF VEGETABLES Fresh Canned Frozen Dried Methods of Cooking Vegetable Dishes 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.

Preparing Vegetable Dishes from Leody Jumao-as

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0 Types of-seafood /slideshow/types-ofseafood-239211705/239211705 types-of-seafood-201112031601
Types of Seafood Prepared by: Ms. Leody C. Jumao-as Different Types of Seafood 1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head. a. Catfish b. King fish c. Mahi-mahi d. Red snapper e. Salmon f. Striped bass g. Tilapia 2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head. a. Butter fish/ Pompfret/ Pompano b. Halibut Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell. a. Clams b. Mussels c. Octopus d. Oysters e. Scallops Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it. a. Crabs b. Craw/Cray fish c. Lobsters d. Shrimps/ Prawns Quality Points of Fish The eyes should be clear and raised, not sunken. It should not smell of ammonia or have an unpleasant smell. There should be slime on it and its skin should be moist. Its gills should be bright and pink. It should be firm in texture. It should have no external damage The scales should be firmly attached and shiny. . It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh). 9. If frozen, there should be no evidence of freezer burn. 10. Once thawed, it should have firm flesh Quality Points of Shellfish It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh). There must be no freezer burn on the flesh or skin. Fresh shellfish should be alive. The open shells of mussels or clams will close if tapped. If they do not, discard them. It should have a fresh salty smell. All claws and legs should be intact and not damaged. Live shellfish should be lively not limp. There should not be too many barnacles on the shells. Shellfish should be a good weight in proportion to their size. Market Forms of Fish Whole Fish Drawn Fish Dressed Fish Fish Steaks Fish Fillets Butterfly Fillets Cured Fish Cold-smoked Hot-smoked Dried Fish Salted Fish ]]>
Types of Seafood Prepared by: Ms. Leody C. Jumao-as Different Types of Seafood 1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head. a. Catfish b. King fish c. Mahi-mahi d. Red snapper e. Salmon f. Striped bass g. Tilapia 2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head. a. Butter fish/ Pompfret/ Pompano b. Halibut Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell. a. Clams b. Mussels c. Octopus d. Oysters e. Scallops Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it. a. Crabs b. Craw/Cray fish c. Lobsters d. Shrimps/ Prawns Quality Points of Fish The eyes should be clear and raised, not sunken. It should not smell of ammonia or have an unpleasant smell. There should be slime on it and its skin should be moist. Its gills should be bright and pink. It should be firm in texture. It should have no external damage The scales should be firmly attached and shiny. . It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh). 9. If frozen, there should be no evidence of freezer burn. 10. Once thawed, it should have firm flesh Quality Points of Shellfish It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh). There must be no freezer burn on the flesh or skin. Fresh shellfish should be alive. The open shells of mussels or clams will close if tapped. If they do not, discard them. It should have a fresh salty smell. All claws and legs should be intact and not damaged. Live shellfish should be lively not limp. There should not be too many barnacles on the shells. Shellfish should be a good weight in proportion to their size. Market Forms of Fish Whole Fish Drawn Fish Dressed Fish Fish Steaks Fish Fillets Butterfly Fillets Cured Fish Cold-smoked Hot-smoked Dried Fish Salted Fish ]]> Thu, 12 Nov 2020 03:16:01 GMT /slideshow/types-ofseafood-239211705/239211705 leodyjumaoas@slideshare.net(leodyjumaoas) Types of-seafood leodyjumaoas Types of Seafood Prepared by: Ms. Leody C. Jumao-as Different Types of Seafood 1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head. a. Catfish b. King fish c. Mahi-mahi d. Red snapper e. Salmon f. Striped bass g. Tilapia 2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head. a. Butter fish/ Pompfret/ Pompano b. Halibut Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell. a. Clams b. Mussels c. Octopus d. Oysters e. Scallops Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it. a. Crabs b. Craw/Cray fish c. Lobsters d. Shrimps/ Prawns Quality Points of Fish The eyes should be clear and raised, not sunken. It should not smell of ammonia or have an unpleasant smell. There should be slime on it and its skin should be moist. Its gills should be bright and pink. It should be firm in texture. It should have no external damage The scales should be firmly attached and shiny. . It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh). 9. If frozen, there should be no evidence of freezer burn. 10. Once thawed, it should have firm flesh Quality Points of Shellfish It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh). There must be no freezer burn on the flesh or skin. Fresh shellfish should be alive. The open shells of mussels or clams will close if tapped. If they do not, discard them. It should have a fresh salty smell. All claws and legs should be intact and not damaged. Live shellfish should be lively not limp. There should not be too many barnacles on the shells. Shellfish should be a good weight in proportion to their size. Market Forms of Fish Whole Fish Drawn Fish Dressed Fish Fish Steaks Fish Fillets Butterfly Fillets Cured Fish Cold-smoked Hot-smoked Dried Fish Salted Fish <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/types-of-seafood-201112031601-thumbnail.jpg?width=120&height=120&fit=bounds" /><br> Types of Seafood Prepared by: Ms. Leody C. Jumao-as Different Types of Seafood 1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head. a. Catfish b. King fish c. Mahi-mahi d. Red snapper e. Salmon f. Striped bass g. Tilapia 2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head. a. Butter fish/ Pompfret/ Pompano b. Halibut Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell. a. Clams b. Mussels c. Octopus d. Oysters e. Scallops Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it. a. Crabs b. Craw/Cray fish c. Lobsters d. Shrimps/ Prawns Quality Points of Fish The eyes should be clear and raised, not sunken. It should not smell of ammonia or have an unpleasant smell. There should be slime on it and its skin should be moist. Its gills should be bright and pink. It should be firm in texture. It should have no external damage The scales should be firmly attached and shiny. . It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh). 9. If frozen, there should be no evidence of freezer burn. 10. Once thawed, it should have firm flesh Quality Points of Shellfish It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh). There must be no freezer burn on the flesh or skin. Fresh shellfish should be alive. The open shells of mussels or clams will close if tapped. If they do not, discard them. It should have a fresh salty smell. All claws and legs should be intact and not damaged. Live shellfish should be lively not limp. There should not be too many barnacles on the shells. Shellfish should be a good weight in proportion to their size. Market Forms of Fish Whole Fish Drawn Fish Dressed Fish Fish Steaks Fish Fillets Butterfly Fillets Cured Fish Cold-smoked Hot-smoked Dried Fish Salted Fish

Types of-seafood from Leody Jumao-as

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0 https://public.slidesharecdn.com/v2/images/profile-picture.png https://cdn.slidesharecdn.com/ss_thumbnails/preparingvegetabledishes-201112032644-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/preparing-vegetable-dishes/239211781 Preparing Vegetable Di... https://cdn.slidesharecdn.com/ss_thumbnails/types-of-seafood-201112031601-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/types-ofseafood-239211705/239211705 Types of-seafood