storing stock, soup and sauce ppt (DBM).pptxDinaMarcaida
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The document discusses storing and reconstituting stocks, sauces, and soups. It recommends cooling hot stock in an ice water bath for no more than an hour before refrigerating in shallow pans for 1-2 days. Sauces and starches should be stored in airtight containers in a cool, dry place away from moisture and light. Frozen stocks can be reconstituted by skimming fat, straining through cheesecloth, and adding water or other liquids like milk or juice.
This document provides information on various kitchen tools and equipment used in food preparation. It describes knives used for slicing, dicing, and filleting foods. It also outlines measuring tools like scales, thermometers, and cups/spoons. Various cookware are mentioned including pots, pans, skillets, and baking sheets. Additional tools include peelers, graters, spatulas, tongs, and whisks. Major kitchen appliances such as refrigerators, ovens, stoves, and blenders are also covered.
- Tools and equipment
- Sources of Starch
- Classification of Starch
- The Starch Molecule
- Starch Properties and Reactions
- Functional Properties of Starches
The document provides guidance on cleaning and maintaining kitchen tools, equipment, and premises. It details the various kitchen tools and equipment, cleaning methods and chemicals, and proper procedures for washing dishes and sanitizing surfaces. The goal is to educate on properly cleaning and organizing the kitchen to ensure food safety.
Personal Entrepreneurial Competencies (PECS) in Commercial CookingOiluj Oderrab
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This is my first sharing of presentation here and hoping to help other TLE teachers as they introduce the PECs in Commercial Cooking. I would like to give credits to the resources of the information I put together and to the images I googled. Thank you so much.
This document provides instructions for properly storing pasta noodles to maximize freshness and prevent spoilage. It discusses storing dry, cooked, fresh, and frozen pasta. Dry pasta can be stored indefinitely in an airtight container in a cool, dry place. Cooked pasta should be refrigerated or frozen and used within a few days to prevent absorption of odors or sauce. Fresh pasta is best used within a couple days but can be refrigerated or frozen for longer storage. Frozen pasta does not need thawing before cooking.
There are three main types of kitchen tools and equipment: large equipment, mechanical equipment, and utensils. Large equipment includes appliances like deep fryers, deck ovens, and wood burning ovens. Mechanical equipment helps automate tasks like washing dishes and mixing ingredients. Common mechanical items are dishwashers and mixers. Finally, utensils are small handheld tools that assist with tasks like slicing, portioning, skimming, and measuring ingredients. Examples of utensils are slicers, ladles, measuring spoons, and chef's knives.
This document provides examples and explanations for expressing preferences and wishes in English using structures like "I would prefer", "I'd rather", "I wish", and "If only". It gives sample sentences demonstrating the different structures and when to use each one, such as "I'd prefer to walk" versus "I'd rather walk". It also explains how to express preferences and wishes in the past tense, with objects, and with conditionals.
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
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.
The document discusses methods of cooking poultry. It begins by stating the learning objective and discussing different cooking methods, including moist heat and dry heat techniques. Students will demonstrate cooking methods by preparing dishes from a recipe application and identifying the cooking method used. They will also discuss the importance of understanding proper cooking methods for food safety and health.
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
This document discusses beverage service equipment and glassware. It is divided into two main categories: glassware and beverage service equipment. Glassware selection considers size, shape, ease of use, durability and price, and should be suitable for the restaurant's style and menu. Beverage service equipment was invented to help staff efficiently serve requested drinks and includes items for dispensing, preparing, mixing, chilling and serving beverages. Proper cleaning, storage, and handling of glassware and equipment is also outlined.
This document provides instructions on how to calculate mark-up price and percentage mark-up using cost and selling price. It defines key terms like cost, selling price, peso mark-up. It explains how to calculate peso mark-up by subtracting cost from selling price. And how to calculate percentage mark-up by dividing either peso mark-up by cost or selling price. Worked examples are provided and an assessment with multiple items requires calculating both peso and percentage mark-up using different methods.
BASIC PREPARATION METHODS OF MEAT.pptxLailaRizada3
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The document discusses various methods for preparing meat including washing, skinning, dicing, trimming, slicing, seasoning, and coating. It also identifies different types of meat like pork, beef, lamb, carabee, chevon, and veal along with their sources. Basic meat preparation techniques include washing, skinning, dicing, trimming, slicing, seasoning, and coating the meat. Reasons for trimming meat include improving appearance, leaving as much meat intact as possible, and removing gristle and sinews.
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
This document provides step-by-step instructions for making pizza from scratch. It lists the necessary ingredients which include flour, yeast, salt, sugar, olive oil and water. It then outlines each step of the process from mixing the dough and letting it rise, to dividing, stretching, topping and baking the pizza. The steps are accompanied by detailed instructions and tips for properly kneading, shaping and baking the homemade pizza.
This document provides examples and explanations for expressing preferences and wishes in English using structures like "I would prefer", "I'd rather", "I wish", and "If only". It gives sample sentences demonstrating the different structures and when to use each one, such as "I'd prefer to walk" versus "I'd rather walk". It also explains how to express preferences and wishes in the past tense, with objects, and with conditionals.
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
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.
The document discusses methods of cooking poultry. It begins by stating the learning objective and discussing different cooking methods, including moist heat and dry heat techniques. Students will demonstrate cooking methods by preparing dishes from a recipe application and identifying the cooking method used. They will also discuss the importance of understanding proper cooking methods for food safety and health.
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
This document discusses beverage service equipment and glassware. It is divided into two main categories: glassware and beverage service equipment. Glassware selection considers size, shape, ease of use, durability and price, and should be suitable for the restaurant's style and menu. Beverage service equipment was invented to help staff efficiently serve requested drinks and includes items for dispensing, preparing, mixing, chilling and serving beverages. Proper cleaning, storage, and handling of glassware and equipment is also outlined.
This document provides instructions on how to calculate mark-up price and percentage mark-up using cost and selling price. It defines key terms like cost, selling price, peso mark-up. It explains how to calculate peso mark-up by subtracting cost from selling price. And how to calculate percentage mark-up by dividing either peso mark-up by cost or selling price. Worked examples are provided and an assessment with multiple items requires calculating both peso and percentage mark-up using different methods.
BASIC PREPARATION METHODS OF MEAT.pptxLailaRizada3
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The document discusses various methods for preparing meat including washing, skinning, dicing, trimming, slicing, seasoning, and coating. It also identifies different types of meat like pork, beef, lamb, carabee, chevon, and veal along with their sources. Basic meat preparation techniques include washing, skinning, dicing, trimming, slicing, seasoning, and coating the meat. Reasons for trimming meat include improving appearance, leaving as much meat intact as possible, and removing gristle and sinews.
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
This document provides step-by-step instructions for making pizza from scratch. It lists the necessary ingredients which include flour, yeast, salt, sugar, olive oil and water. It then outlines each step of the process from mixing the dough and letting it rise, to dividing, stretching, topping and baking the pizza. The steps are accompanied by detailed instructions and tips for properly kneading, shaping and baking the homemade pizza.
The document appears to be a presentation from the Developers Summit 2019 hosted by DENSO Corporation. It discusses DENSO's initiatives in IT and digital innovation. The presentation was given by Yoshiei Sato and Susumu Tomita from DENSO's Digital Innovation, Engineering Research & Development department. The document contains technical details and diagrams related to software development, data processing, and connected vehicle technologies.
This document discusses Amazon S3 and Glacier storage services. It provides an overview of S3 and Glacier, including how they are used to store and retrieve objects, their scalability and availability features, and pricing and billing models. The document also compares S3 and Glacier and how they are suited for different storage needs based on access frequency and cost.
This document summarizes a presentation on machine learning given by Masaki Samejima at the 2019 Developers Summit. The presentation covered topics including computer vision models and frameworks, model serving, AutoML, and hardware for machine learning. Key frameworks discussed were MXNet, Gluon, PyTorch, TensorFlow and ONNX. The document also provided examples of computer vision tasks like classification, detection and segmentation as well as generative models.
This document discusses gumi's infrastructure and services. It describes moving from 20 app servers to 90, scaling out Aurora from 3 to 11 instances, and increasing Redis instances from 1 to 14. The document also outlines gumi's approach to using AWS services like S3, CloudFront, Aurora, and Redis across public, private and management network segments.